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Wild Blueberry Brie

 

Wild Blueberry Brie

Thanksgiving is coming up and we are all looking for ideas on what to make/bring. This recipe is going to highlight a super delicious, easy-to-make appetizer that you can stun your guests with.
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Course Appetizer

Ingredients
  

  • 4 tbsp Galloping Cow WIld Blueberry Pepper Spread
  • pinch Black Pepper
  • pinch Rosemary
  • Crackers

Instructions
 

  • Preheat your oven to 400°
  • Put your brie on a pan and spread Galloping Cows Wild Blueberry Pepper spread over, and add rosemary leaves
  • Bake brie for around 10 minutes
  • Take out let cool for 1-2 minutes, then add to your charcuterie board with crackers
Keyword appetizer, brie, healthy eats, wild blueberry

 

Savoury Wild Blueberry and Pancetta Flatbread Pizza

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!
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

Wild Blueberry Stuffed Chicken Breast with Wild Blueberry Hunter Sauce

Wild Blueberry Stuffed Chicken Breast with Wild Blueberry Hunter Sauce

Kilted Chef Alain Bosse
Total Time 1 hour
Course Main Course
Servings 4 servings

Ingredients
  

  • 2 chicken breasts skin on, bone-in
  • 1 tbsp butter
  • 1 tbsp canola oil
  • 2 sprigs thyme

Wild Blueberry Stuffing

  • ¼ cup wild blueberries
  • ¼ cup feta cheese
  • 2 tbsp chopped pecans
  • 1 tsp fresh thyme
  • pinch salt and pepper

Wild Blueberry Hunter Sauce

  • 1 tbsp canola oil
  • cups wild blueberries
  • ½ medium onion
  • 8 oz mushrooms sliced
  • ½ cup cherry tomatoes diced
  • 1 tbsp tomato paste
  • ½ tbsp Dijon mustard
  • ¼ cup red wine
  • ½ cup beef broth
  • 1 tsp fresh thyme

Instructions
 

  • Combine ingredients into a bowl and mix well.
  • Preheat oven to 400°F
  • Debone your chicken breast. Create a cavity inside the chicken breast for the stuffing.
  • Place an ovenproof skillet over medium-high heat. Add butter & canola oil until thebutter has melted into the oil, and it begins to shimmer.
  • Place the chicken breast skin side down in the skillet and cook for 3 to 4 minutes until golden brown. Flip chicken breast, add sprigs of thyme and cook for another 3 to 4 minutes, basting with pan juices.
  • Remove chicken from the pan and place on a cutting board. Fill the cavity with the stuffing, returning it to the pan.
  • Place pan into preheated oven at 400°F for 20 minutes.
  • While chicken is cooking, prepare the hunter sauce.

Wild Blueberry Hunter Sauce

  • Heat the canola oil over medium-high heat. Add blueberries and onions and cook until onions become soft. Add tomatoes and mushrooms. Continue cooking for 2 to 3 minutes. Add the Dijon mustard and tomato paste while cooking, stirring to combine.
  • Deglaze the pan with the red wine and add the beef stock along with the thyme. Stir well and cook until the sauce has reduced by half.
    *Option* You can create a cornstarch slurry with 1 tsp cornstarch, 1 tsp water to thicken the sauce.
  • Once the chicken has cooked, remove from the oven, cut in half and serve on a bed of your favourite greens. Top with the wild blueberry hunter sauce.
Keyword chicken, dinner, wild blueberry