Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.
Saturday, July 11, 2015
You had to know a blueberry post was coming, right? We are in Maine after all, and next to lobster, blueberries are one of the most iconic foods associated with this beautiful state. Maine blueberries are the best to me because they are small and pack a big sweet punch. They are so good that when we left last year, I stocked up the freezer with several pounds of frozen blueberries to carry me through the winter. Since they grow wild there are plenty of public lands where you can pick a handful or more if you have the patience. Spirit has even learned to gingerly pull the tiny berries off the bush near her favorite swimming hole in Acadia National Park. (And yes, it is legal to pick blueberries in the park.)
This recipe is super easy because it uses store-bought puff pastry. If you prefer, you could use pie crust (store bought or homemade) and it would be just as good. This is how easy it is – just mix the filling ingredients together, place it on the puffed pastry and pop it in the oven. It’s that simple! And the nice thing this desert works great at room temperature. Add a dollop of whipped cream or scoop of vanilla ice cream and enjoy the flavors of a Maine summer. But, don’t think this recipe is only limited to blueberries, you could use huckleberries, blackberries, or any other berry that you like. And for an added creamy twist, place small pieces of cream cheese in the blueberry filling mixture.
2 1/2 cups fresh or frozen blueberries
2 tablespoons cornstarch
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1 puff pastry sheet, thawed
1 tablespoon cold unsalted butter, cut into small pieces
egg wash (1 large egg, lightly beaten with a splash of water added)
Preheat oven to 400 degrees F.
Stir together blueberries, cornstarch, lemon zest, lemon juice, vanilla, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
Unwrap puff pastry, unfold, and place on a parchment or baking mat lined baking sheet. Using a fork, prick the puffed pastry. Spoon the blueberry mixture onto center of dough, leaving a 1 1/2-inch border around edge. Fold edge of dough over the blueberry mixture pleating the dough when necessary. Dot blueberry filling with butter pieces. Brush edges of the pastry with the beaten egg and sprinkle with remaining sugar.
Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly and serve warm or at room temperature.