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.
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.
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.
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?
Happy Easter and Bon Appetit!