Happy New Year!

Happy New Year from the Atlantic Tech Transfer Team for Apiculture!

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email attta@perennia.ca

Wishing Everyone a Joyful Holiday Season!

Happy Holidays from the Atlantic Tech Transfer Team for Apiculture!

Our team will be out of the office until January 6th to enjoy time with family and friends during the holidays. 

We wish you a safe and joyful holiday season!

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email attta@perennia.ca

With the holiday season upon us many homes around Atlantic Canada are starting to plan for various holiday meals. Here in Atlantic Canada we have the benefit of being producers of two truly unique commodities – wild blueberries and honey. The ATTTA team encourages kitchens across Atlantic Canada to incorporate these wonderful ingredients into your holiday cooking. There are numerous health benefits of wild blueberries and honey, and both taste delicious too!

For this week’s blog, ATTTA is pleased to feature a creation from the Maritime chef Alain Bossé, otherwise known as the Kilted Chef. Chef Alain is an accomplished chef and with a reputation for promoting local ingredients. Chef Alain is also known for his signature tartan kilt and proud Acadian heritage. We would like to acknowledge and thank him for being a supporter of Atlantic wild blueberries and honey. When you are sharing meals with your loved ones this holiday season, consider trying this delicious halibut with wild blueberry dressing and a wild blueberry honey vinaigrette!

Holiday Recipe by the Kilted Chef Alain Bossé: Halibut with Wild Blueberry Dressing and a Wild Blueberry Honey Vinaigrette

Halibut

• 2 Halibut steaks (7-8oz each) (filets may be used as well)

1. Pre heat your oven or BBQ to 350°F.
2. Rub the halibut with the oil and season with salt and pepper.
3. In an oiled frying pan, heat on high and sear halibut for 2 minutes on each side.
4. Place halibut in oven at 350°F (175°C) for 5-6 minutes.
5. Top with the Savory Stuffing, drizzle with the Vinaigrette, and serve immediately.

Van Dyk’s Wild Blueberry Savory Stuffing

• 1/4 cup butter
• 1 cup diced celery
• 1 cup diced onions
• 1 tbsp summer savory
• 3/4 cup chicken broth
• 3/4 cup Van Dyk’s Dried Chewy Wild Blueberries
• Salt pepper to taste
• 4 cups of day-old bread cubed

1. Melt butter in a sauté pan. Add onions, celery and summer savory and sauté for 3 minutes. Add chicken broth and Van Dyk’s Dried Chewy Wild Blueberries and simmer for an additional 3 minutes.
2. Pour the mixture over the cubed bread. Mix until liquid is absorbed.
3. Place mixture in an 8 X 8 baking pan and cook in a pre-heated 300°F oven for 35 to 40 minutes.

Van Dyk’s Wild Blueberry Citrus Honey Vinaigrette

• 1 tsp Dijon mustard
• 1 clove fresh garlic finely chopped
• 1 cup vegetable oil
• 1/2 cup local honey
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup Van Dyk’s 100% Pure Wild Blueberry Juice
• Sea salt and pepper, to taste

1. Whisk all of the ingredients together. Alter tartness with more or less oil.

Halibut with Wild Blueberry Dressing and a Wild Blueberry Honey Vinaigrette (Kilted Chef©) 

This recipe can also be found on the Kilted Chef’s website https://kiltedchef.ca/recipes/vandyks-halibut-with-wild-blueberry-dressing-and-a-wild-blueberry-honey-vinaigrette/.

Be sure to check out other recipes and learn more about the Kilted Chef on their social medias and website:

Facebook: The Kilted Chef

Instagram and Twitter: kiltedchefalain

Website: www.kiltedchef.ca

Chef Alain Bossé (the Kilted Chef)

Thank you, Chef Alain. Wishing a very merry holiday to everyone from the Atlantic Tech Transfer Team for Apiculture! Bon appetite!

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email attta@perennia.ca

Wishing Everyone a Happy New Year!

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email abyers@perennia.ca

Wishing Everyone a Joyful Holiday Season!

From everyone at the Atlantic Tech Transfer Team for Apiculture

Have a peaceful and safe Christmas!

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email abyers@perennia.ca

Cooking with Blueberries and Honey!

For this week’s blog, ATTTA would like to share a recipe where you can use local honey and wild blueberries to make a sweet treat for your family and friends over the holidays. Try making this “Blueberry-Honey Upside Down Cake” from Southern Living for a holiday desert featuring local products.

Blueberry-Honey Upside Down Cake 

©Southern Living

Ingredients

• 3/4 cup butter (softened)
• 1/2 cup honey
• 2 cups fresh blueberries
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar (packed)
• 1/4 tsp. almond extract
• 1/2 tsp. vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 tsp. baking soda
• 3/4 cup whole buttermilk
• 3 large eggs
• 1 cup heavy whipping cream

1. Preheat oven to 350°F. Butter a 9-inch square baking pan (at least 2-inches deep) with 2 tablespoons of butter. Pour honey into pan, tilting pan to spread evenly. Top evenly with blueberries.
2. Beat granulated sugar, brown sugar, and remaining ¾ cup butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Beat in almond extract and 1 teaspoon of vanilla.
3. Whisk together flour, cornmeal, baking powder, kosher salt, and baking soda in a medium bowl. Wisk together buttermilk and eggs in a small bowl.
4. Add flour mixture to sugar-butter mixture alternately with buttermilk mixture, beginning and ending with flour fixture, beating on medium-low speed until just blended after each addition. Spoon batter on top of blueberries: spread in an even layer with a small offset spatula.
5. Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 50 minutes, shielding with aluminum foil after 40 minutes to prevent excessive browning, if necessary. Cool in a pan on a wire rack for 10 minutes. Gently run a sharp knife around edges of pan, and invert cake onto a serving platter.
6. Beat heavy cream and remaining ½ teaspoon vanilla with a stand mixer fitted with whisk attachment on medium-high speed until stuff peaks form, 1 to 2 minutes. Serve cake with whipped cream.

Wishing a very merry holiday to everyone from the Atlantic Tech Transfer Team for Apiculture! Bon appetite!

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email abyers@perennia.ca

Happy New Year!

 

The Atlantic Tech Transfer Team for Apiculture wishes you  a happy and healthy 2021!

Happy Holidays!

The Atlantic Tech Transfer Team for Apiculture would like to wish everyone a happy holiday season!  It has been a privilege to support the beekeeping industry of Atlantic Canada during the past year and we look forward to working together through 2021.

Connecting with ATTTA Specialists

If you’d like to connect with ATTTA specialists or learn more about our program, you can:

visit our website at https://www.perennia.ca/portfolio-items/honey-bees/

Email abyers@perennia.ca

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