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Wild Blueberry and Lemon White Chocolate Cake

Wild Blueberry and Lemon White Chocolate Cake

Kilted Chef Alain
Decadent and delicious. This tasty treat is perfect for featuring at your next get-together, or to enjoy the taste of summer all year long.
Prep Time 25 mins
Cook Time 30 mins
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup butter room temperature
  • cup white sugar
  • ½ cup brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 tsp almond extract
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk
  • 2 tbsp lemon zest
  • ½ cup fresh lemon juice
  • cup frozen wild blueberries
  • 1 tbsp all purpose flour
  • 1 cup white chocolate chips

Lemon Cream Cheese Butter Frosting

  • 1 8 oz block of cream cheese
  • ½ cup butter room temperature
  • 2 tsp lemon extract or 2 tbsp fresh lemon juice
  • 3 cups icing sugar
  • 1-2 tbsp heavy cream

Instructions
 

  • Preheat the oven to 350°F
  • Cream together butter, white sugar, and brown sugar using a hand or stand mixer.
  • Add eggs in one at a time, beating just until combined.
  • Add vanilla extract and almond extract and combine.
  • In a separate bowl, mix together buttermilk, lemon juice and lemon zest.
  • In another bowl, mix flour, baking powder and salt. Add ⅓ of the flour mixture to the mixer, followed by ½ of the buttermilk mixture. Repeat, ending with the flour.
  • Place frozen wild blueberries in a bowl and toss with the 1 tbsp of flour. Add to the batter, along with the white chocolate chips. Fold to incorporate.
  • Line two 8-inch cake pans with parchment paper and grease. Divide the batter between the two pans evenly.
  • Bake at 350°F for 30 minutes.

Lemon Cream Cheese Butter Frosting

  • Place the cream cheese and butter into the bowl of the stand mixer, and use the paddle attachment to cream the two together.
  • Add lemon extract and mix. Add icing sugar 1 cup at a time. Add heavy cream as neded to keep the icing fluid and smooth
  • Beat for 3 - 4 minutes until light and airy.
  • Place one of the cooled cakes on a dessert plate and spread ⅓ of the icing on top. Add the second cake layer and place the remaining icing on top. You can leave the sides naked, or if you prefer, spread the icing around the edge.
  • Garnish with some more lemon zest and a lemon twist.
Keyword baked treats, dessert

Classic Wedge Salad

Classic Wedge Salad

Kilted Chef Alain
A classic wedge salad with candied bacon, creamy citrus honey dressing, and all the toppings. A perfect side to any meal!

Ingredients
  

  • 1 Iceberg Lettuce cut into 6 wedges
  • 1 carrot cut into long shred
  • ½ cup wild blueberries
  • ¼ cup pumpkin seeds
  • 2 green onions cut along the bias
  • creamy honey dressing
  • candied bacon

Creamy Citrus Honey Dressing

  • 1 cup mayonnaise
  • 1 cup sour cream
  • ½ cup honey
  • 1 clove minced garlic
  • ½ lemon juice

Candied Double Smoked Bacon

  • ½ lb double smoked bacon
  • ¼ cup maple syrup

Instructions
 

Wedge Salad

  • Simply remove the core of the iceberg lettuce and cut into 6 wedges
  • Place on your plate and cover with dressing, top with carrots, wild blueberries, pumpkin seeds, green onions and top with candied bacon.

Creamy Citrus Honey Dressing

  • Combine mayonnaise, sour cream, honey and garlic. Mix together. Refrigerate for 1 hour and you are ready to serve.

Candied Double Smoked Bacon

  • Cut ½ pound bacon in lardon; ¼ inch squares then saute them in a frying pan on high heat.
  • Let sit until they start to brown, then turn on all four sides.
  • Once lardon are cooked, place them on paper towel to absorb the grease. Wipe your pan dry, then bring the bacon back to the pan.
  • Once it heats up again, pour ¼ cup maple syrup to a boil, then let reduce slowly until it coats each piece.
  • Let cool on parchment paper. Use as a garnish for your salad, etc.