2013 Holiday Recipe No. 2
I have watched as Chef Alice d’Antoni Phillips (aka Ally) takes readers and fans through the grocery store, her culinary explorations around the world, and the many beautiful recipes she shares through her Facebook Page and Website. Her charisma and genuine enthusiasm for cooking and sharing color and life of food is contagious.
I was thrilled when she “threw her hat in the ring” to be considered for my choice of Holiday Recipes. To me, 2013 has been about change and self-evolution and I have seen that mirrored in the culinary world through the many chefs and home cooks I have the pleasure of knowing and working with. It seemed befitting to continue to feature dishes that aren’t “traditional” holiday picks.
So for #HolidayRecipeNo2 – Ally has given us her recipe for Bluchetta with Balsamic and let’s just say: YUM!
Bluchetta with Balsamic
Prepare to have some fun!
Blueberries are truly one of my most favorite fruits! If you put the world ‘blueberries’ in my Google search box here at Ally’s Kitchen, you’ll see what I mean! I’ve done everything from cakes, breads, jams, spreads, and sauces to even creating blueberry-infused BBQ wings!
One of the things that’s great about this majorly healthy tiny fruit is that you can get really good blueberries in the off season, too, because the frozen ones are almost fresh perfection. If you want to check out the health benefits of blueberries, then head over to the Blueberry Council to see what these ’little blue dynamos’ have going for them!
This recipe is one that’s simple, easy and bohliciously deeeelish! Give them a try~~with each bite, you’ll have a burst of blue juice because the ‘Bluchetta with Balsamic’ is choked full of the naturally sweet and luscious critters!
– Alice d’Antoni Phillips
Makes: 6 cups+
12 ounce bag fresh cranberries washed
1 cup thinly sliced celery
1 cup chopped walnuts
1/3 cup sugar
¼ tsp sea salt
Put the cranberries in the food processor and blend into a finely chopped mixture. Remove to a mixing bowl and add the celery walnuts sugar and salt and blend. Set aside.
12 oz bag of previously frozen drained blueberries (reserve liquid)
8 oz drained mandarin oranges (reserve liquid)
¼ cup balsamic vinegar
3 heaping tbl of blueberry jam
Put the drained blueberries and oranges in the cranberry mixture and blend.
Put the reserved liquid in a sauce pan over medium high heat. Add the balsamic and jam and reduce cooking for about 12-15 minutes.
Remove and drizzle about half into the cranberry/blueberry/mandarin orange mixture and blend.
12 slices of French bread toasted with butter
Scoop a heaping spoonful of the ‘bluchetta’ on the French toast rounds and serve! This keep well in the refrigerator for several days.
For more of Ally’s Recipes, here are a few of my picks:
This recipe has been brought to you by our friends at:
Follow ATOD Magazine™