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Savoury Wild Blueberry and Pancetta Flatbread Pizza

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Savoury Wild Blueberry & Pancetta Flatbread Pizza

The Kilted Chef, Chef Alain Bosse
Looking for a vibrant and delicious dish that won't take hours in the kitchen? This savoury wild blueberry and pancetta flatbread pizza checks all the boxes! Creating an upscale dish that will appeal to nearly everyone's taste buds in only 30 minutes while using fresh and locally sourced ingredients? You've come to the right place!
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Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 4 flatbread of your choice ie. naan
  • ½ cup diced pancetta
  • 24 basil leaves
  • ½ cup Van Dyks wild blueberry Juice
  • ¼ cup balsamic vinegar
  • ¼ cup maple syrup
  • 1 cup frozen wild blueberries divided
  • 4 oz feta
  • 2 green onions diced

Instructions
 

  • Preheat oven to 450°F.
  • Place the diced pancetta into a saute pan, along with half of the basil leaves. Fry until the pancetta is crispy. Use a slotted spoon to remove the pancetta and basil. Reserve the basil-infused drippings from the pan.
  • Prepare the reduction by combining the balsamic vinegar, the wild blueberry juice, the maple syrup and ½ cup of wild blueberries. Bring to a boil, then reduce to a simmer and cook until the syrup coats the back of a spoon.
  • Brush the flatbread with the basil-infused oil, top with the pancetta, and the remaining half cup of wild blueberries, green onions and crumbled feta. Chiffonade the remaining basil and add to the top as well.
  • Place in a 450°F oven until the flatbread begins to crisp and the cheese is warm. Remove from the oven, drizzle with the reduction, and garnish with the reserved crisp basil leaves.
Keyword dinner, flatbread, pizza, wild blueberry

Lemon Cake with Wild Blueberry Sauce and Citrus Buttercream

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Lemon Cake with Wild Blueberry Sauce and Citrus Buttercream

Chef Alain Bosse (The Kilted Chef)
Nothing short of zesty and refreshing, this lemon cake is perfect for your next summer bash. With a juicy wild blueberry sauce, and topped with a citrus buttercream, it's sure to be the star of the show whenever you bring it out!
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Course Dessert
Cuisine American

Ingredients
  

Wild Blueberry Sauce

  • 2 cups wild blueberries frozen
  • 1 lemon juice
  • ½ cup sugar
  • 1 package Knox gelatin
  • ½ cup wild blueberry juice (or water)
  • 1 tsp lemon zest
  • 1 tsp almond extract
  • 2 tbsp butter

Lemon Cake

  • 5 egg whites
  • 2 lemons zest
  • 1 lemon juice
  • ¾ cup room temperature butter
  • 1½ cups sugar
  • 2½ cups cake flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup buttermilk

Citrus Buttercream

  • 1 cup room temperature butter
  • ½ tsp salt
  • 1 lemon juice
  • 5 cups icing sugar

Instructions
 

Wild Blueberry Sauce

  • Sprinkle gelatin over the wild blueberry juice. Set aside for 10 minutes.
  • Combine the frozen wild blueberries, sugar and lemon juice, and bring to a boil. Turn heat to medium, add gelatin mixture, and cook for 1 minute.
  • Finish with the almond extract, lemon zest and butter.
  • Set aside to cool.

Lemon Cake

  • Preheat oven to 350°F.
  • Combine egg whites with lemon zest and juice. Set aside.
  • Cream the butter and sugar together. Scrape down the sides and add in the other dry ingredients.
  • Mix until they start to come together, then slowly add in egg whites.
  • Once egg whites have been incorporated, beat in buttermilk. Divide between two prepared 9 inch pans.
  • Place pans in preheated oven at 350°F and bake for 25 minutes. The cake will be quite light on top.

Citrus Buttercream

  • Place butter and salt in a stand mixer with a paddle attachment. Beat until smooth.
  • Add lemon juice and mixed until combined.
  • Add icing sugar one cup at a time until the buttercream is smooth.

To Assemble

  • Place one of the cakes onto a cake tray. Anchor in place with a tab of buttercream.
  • Put ½ of the buttercream into a piping bag and pipe a ring around the top of the cake. Place the cooled wild blueberry filling inside the ring.
  • Top with second cake. Use the remainder of the icing to frost the cake.
  • Enjoy!
Keyword baked treats, dessert, wild blueberry

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!
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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.

 

Wild Blueberry Grunt

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Wild Blueberry Grunt

Chef Alain Bosse, The Kilted Chef
A Nova Scotian classic, this tangy and sweet treat is a great dessert no matter what the season.
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Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 cups wild blueberries
  • 1 cup sugar
  • ¼ cup maple syrup
  • 2 limes juiced
  • ½ cup water
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup sugar
  • ½ cup frozen butter, grated
  • 1 cup buttermilk

Instructions
 

  • Place the blueberries along with the sugar, water, lime juice, and spices into a preheated cast iron or enamel pot with a lid. Cover and place over medium-high heat and cook, stirring occasionally, until the juices have been released and a jam consistency has been reached.
  • Combine the biscuit ingredients and mix to form a soft dough. Drop the dough into the blueberry mixture using a 2 oz (57g) scoop.
    Cover and let set for 10 to 12 minutes or until the biscuits are no longer wet.
  • Serve with whipped cream and vanilla ice cream.
Keyword dessert