blueberry basket close-up

 

At the beginning of fruit season, my husband and I mark our calendar with picking events in the region. The goal? To gather as much fresh fruit as possible – strawberries, raspberries, blackberries, etc. New England winters are long and cold. Being able to access canned and frozen fruit in the house sustains us through the dark and dreary days while reminding us that spring is not too far away.

Now that spring is here our frozen fruit supply is dangerously low, which is why I was thrilled to find Hatch Knoll Farm Wild Maine Blueberries at a local market. As expected, the tiny dark blueberries were bursting with rich berry flavor and a hint of wild spice. Once I tasted them, I had to make the blueberries the focal point of this year’s Easter dessert.

 

Voul au vent collage

 

Luckily, the dessert also happens to complement the vintage blue table cloth I purchased at a local antiques store. I love shopping locally and supporting community business owners.

 

candlestick
easter plates

 

The good news is that spring has sprung and I’m now able to stand on my leg for more than 10 minutes at time. I’ve been taking my camera on short daily walks, enjoying the nice weather and capturing some lovely spring images for you.

 

easter roses

Spring collage
baby duckling

 

The duckling’s mother was extremely and understandably protective. Fortunately, I managed the snap the photo before she chased me away (and she did chase me).

As for the dessert, it’s very easy to make. Simply roll out a sheet of puff pastry, coat both sides in sugar, and cut into the vol-au-vent shape. Fashion a few small handles out of the remaining dough and bake at 425 degrees until golden. Then fill with a mixture of 1 small package mascarpone cheese, 2 tablespoons softened butter, 1/2 teaspoon almond extract and enough powdered sugar to make it as sweet as you like. Fill the pastry shell with the mascarpone, attach the handle and add the blueberries. It’s that simple.

As for the leftover cutouts. I baked them and used them to make wild blueberry petite fours. Delicious.

What desserts are you making to celebrate spring?

 

blueberry petit fours

 

Happy Easter and Bon Appetit!

 

Fresh New England

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49 Comments
  1. Almond blueberry mascarpone? That sounds amazing!

    I am also very looking forward to the summer. Last winter was not bad at all in Toronto. Actually, we did not hate a snowstorm (weird but true). But I am a winter hater and a summer lover. Let’s bring summer! 🙂

  2. Happy Easter to you! This post is stunning. I love the creative and unique basket you made. What am I making? Chocolate mousse. Not much related to spring but super tasty!!!

  3. Glad that you are able to get about a little better. Your blueberry baskets look so lovely. We will be eating our Easter hats for dessert.
    Mimi

  4. Lovely, lovely! Thank you for sharing this with us! I have a thing for vintage tablecloths and this one is absolutely wonderful. I just love the flower details.

  5. What a gorgeous spring dessert – I’ll have to get back to you in 6 months on my next line up! 🙂

    I remember all the lovely fresh fruit in New England from my time there. The berries in particular.

    That photograph of the duck above also reminded me of a cover of the Globe one year around this time. From memory there was a mother duck, and a whole string of baby ducks in tow (I think in the Common) and they were all yellow but one little black duck. I wish I had a copy, it was priceless!

  6. Memoria, the puff pastry is recipe is from Baking with Julia, Any puff pastry recipe will work.

    Sharon, the answer is yes. Ironing is a requirement. I hate ironing but it’s worth it.

  7. Beautiful photos that lead to pensive and lovely thoughts. And what a beautiful dessert. The cream and berries and puffy pastry is the perfect tribute to this season. I have been away so haven’t had an Easter Dinner for the first time in my entire life… and for the first time in about a thousand years, I haven’t cooked one. It is my favourite meal to prepare as it is an ode to Spring and the beautiful freshness that is yet to come. Thank you for this recipe and the photographs. Happy Spring to you, El!

  8. *Love* the new look here! Really lovely. And I’m swooning over the photos. Great finds at the shops, and the signs of spring are so perfect…I can always count on you to give me a dose of life elsewhere. The cute little dessert is a bonus.

  9. El, it looks fabulous. what a great new look to wake up to with my morning coffee. Keep up the great work. You’re helping to keep me sane!

  10. ohh the baby ducks, the baby geese, how i love them. i want to hold them and kiss their heads so much. hard to capture a photo of them as momma is super protective and i don’t have a long distance lens. nicely done photo though, i mean really.

  11. Gorgeous pictures! I am similar to you. I pick and pick and pick all summer long. I hoard the berries because, around here in the winter, there isn’t a berry to be found. I love the way these turned out. Lovely job!

  12. Where did those fresh blueberries come from?! I thought they were a summer crop and now I’m jealous that the East coast gets some while we West coasters have to wait. No Fair!

    Lovely post as usual…What are you using to create such beautiful pictures?

  13. Love the tablecloth! That duck is so cute! Glad to hear that your leg is getting better. You sure have had to be quite the trooper this past year. And you’ve done it with such beauty and grace. Stay strong El! ; )

  14. Juest peeking back for your genois recipe and the petit fours for the bottom layer of an idea I have for individual birthday cakes for my mom’s 80th birthday… lots to think about. :)… and certainly, a lot of inspiration here.
    🙂
    Valerie

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