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Wild Blueberry Cheese Cake

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Wild Blueberry Cheese Cake

Let's switch things up this holiday season! This will be your go to for the foreseable future.
Print Recipe
Cook Time 1 hour 28 minutes
Total Time 2 hours 8 minutes
Course Dessert

Equipment

  • Oven
  • mixing bowls
  • baking pan

Ingredients
  

Base

  • 1 cup flour
  • 1/2 cup almonds
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 cup butter
  • 1/2 tsp vanilla

Filling

  • 8 oz cream cheese
  • 1 cup sour cream
  • 1/2 cup sugar
  • 2 eggs
  • 1 tbsp lemon juice

Instructions
 

Base

  • Preheat your oven to 350
  • Mix base ingreidents into a mixing bowl
  • Pour mixture into a baking pan
  • Put the baking pan with the mixutre into the oven for 8-10 mintues
  • After 8-10 mintues add 3 cups of frozen wild bluebrries place this over the cooked bottom

Filling

  • Mix filling togethr in a mixing bowl
  • Pour mixture over the frozen wild blueberries
  • Then pop back into the oven and bake for 1-1/2 hours
  • After the cook time take out and top with fresh wild blueberries.

Notes

 

Sweet Potato Salmon with Wild Blueberry & Basil Compote

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Sweet Potato Salmon with Wild Blueberry & Basil Compote

Chef Alain Bosse, The Kilted Chef
A sweet and aromatic dinner that uses salmon, wild blueberries and sweet potato. A quick dish that tastes like you've been working on it for hours!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 2 servings

Ingredients
  

  • 2 salmon fillets 6-8 oz
  • ½ lemon juiced
  • 2 sweet potatoes cooked and mashed
  • ¼ cup maple syrup
  • 1 tbsp butter
  • 2 tbsp pumpkin seeds
  • drizzle of olive oil
  • Salt and pepper to taste

Wild Blueberry & Basil Compote

  • 1 tbsp olive oil
  • 2 cups wild blueberries
  • 1 shallot diced
  • 1 green onion diced
  • ¼ cup white wine
  • ½ tbsp Dijon mustard
  • 2 tbsp basil chopped

Instructions
 

  • Preheat oven to 400°F (205°C).
  • Place the salmon fillets on a parchment-lined baking sheet, sprinkle with salt and pepper, and squeeze the lemon.
  • Mash the sweet potatoes, add the maple syrup and butter, along with salt and pepper to taste.
  • Divide sweet potatoes between the two salmon fillets.
  • Divide pumpkin seeds between the two servings, and drizzle with olive oil.
  • Place in the oven for 15 minutes.
  • Top with the wild blueberry and basil compote to serve.

Wild Blueberry and Basil Compote

  • Heat olive oil over medium-high heat, and add the blueberries. Using the back of a spoon, crush some of the berries so they release their juice.
  • Add shallots and green onions, and cook for 3-4 minutes.
  • Add Dijon mustard and white wine, stir to combine.
  • Allow compote to reduce by a quarter, and then stir in the basil.
  • Finish with salt, pepper and butter.