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Wild Blueberry Cheese Cake

 

Wild Blueberry Cheese Cake

Let's switch things up this holiday season! This will be your go to for the foreseable future.
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

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!
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.