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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.
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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

 

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

Wild Blueberry Beet Salad

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Wild Blueberry Beet Salad

Kilted Chef Alain Bosse
A delicious side dish that is earthy and improves with time!
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Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Course Salad

Ingredients
  

  • 1½ lbs red beets
  • 1½ lbs wild blueberries frozen
  • ¼ cup white sugar
  • ⅓ cup olive oil
  • ¼ cup white wine vinegar
  • ½ tsp coarse sea salt
  • 1 tbsp freshly grated ginger
  • 1 orange segmented
  • 2 tbsp chopped chives
  • ½ tsp black pepper

Instructions
 

  • Scrub beets. In a medium pot, add water to cover the beets and cook for approximately 1 hour. To check for doneness, insert a knife into a beet and check to see if it comes out easily.
  • Cool the beets. Slip off the skins.
  • Cut into ¼ inch cubes and place into a large bowl.
  • Combine beets with sugar, white wine vinegar, olive oil, sea salt, freshly grated ginger, zest of one good sized orange, the orange segments, chives and wild blueberries.
  • Toss delicately and set for at least an hour.
  • Top with grated orange peel and sea salt.

Notes

This salad recipe can last for up to 1 week if refrigerated. It also improves the flavour the longer it sits!
Keyword healthy eats, salad

Wild Blueberry and Lemon White Chocolate Cake

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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.
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Prep Time 25 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup butter room temperature
  • 1¼ 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
  • 1½ 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

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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!
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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.

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