Maine’s Wild Blueberry Festivals

The state’s blueberry festivals are great places to stock up on fresh fruit. The berries freeze beautifully: Simply arrange them in a single layer on baking sheets to freeze; then store in zip-top bags.

Wilton Blueberry Festival

AUGUST 5–6

Main St., Wilton 207-778-4726; wiltonbbf.com

Attractions include complimentary horse-drawn carriage rides, road races, boat tours, and a pancake breakfast.

Machias

Wild Blueberry Festival

AUGUST 16–21

Centre St., Machias 207-255-6665; machiasblueberry.com

Taking over downtown Machias, and centered at the Centre Street Congregational Church, this is the granddaddy of all blueberry fests, offering an annual blueberry-themed play, road races, cooking contests, and craft booths.

Rangeley Lake Blueberry Festival

AUGUST 18

Park Road, Rangeley 207-864-5571; rangeleymaine.com

Held in downtown Rangeley, this festival hosts some 60 vendors, including food, craft, and jewelry booths. Don’t miss the frog-jumping contest.

Union Fair

Maine Wild Blueberry Festival

AUGUST 20–27

Fairgrounds Lane, Union 207-785-3281; unionfair.org

Launched in 1959, today the Maine Wild Blueberry festival offers live music, entertainment, and an annual “Blueb erry Queen” contest. Pie-baking competitions, eating contests, and fireworks round out the offerings.

(recipe, p. 52) mixing bowl and stir in the melted butter until the mixture holds together. Press evenly into the bottom and sides of the tart pan. Bake until goldenbrown and fragrant, about 20 minutes. Cool completely.

Meanwhile, make the filling. Sprinkle the gelatin over the water to bloom. Place the cream and sugar in a small saucepan over medium heat. Heat, stirring occasionally, until the cream is warm and the sugar has dissolved. Remove from the heat and whisk the gelatin (which will be fairly solid) into the cream mixture until it has completely dissolved. Cool slightly; then stir into the buttermilk.

Pour the buttermilk mixture into the crust and refrigerate until chilled and set, at least 2 hours and up to 8 hours. When you’re ready to serve it (best the day you make it), top with blueberries.

Yield: 8 to 10 servings

PAVLOVA WITH BLUEBERRIES & LIME CURD

TOTAL TIME : 6 HOURS 15 MINUTES ;

ON TIME : 1 HOUR 10 MINUTES

It takes some time and planning, but each step is simple, and your efforts will be rewarded with a showstopping dessert. Meringue and lime curd can be made a day ahead of time.

FOR THE MERINGUE:

3 large egg whites (save yolks for lime curd)

3/4 cup granulated sugar

FOR THE LIME CURD:

1/2 cup granulated sugar

1/2 cup fresh lime juice (from 4 to 6 limes)

Zest of 2 limes

3 large egg yolks

1 large egg

6 tablespoons cold, unsalted butter, cut into pieces

FOR THE STEWED BLUEBERRIES:

2 cups wild blueberries (fresh or frozen)

Juice from 1/2 lemon

2 tablespoons granulated sugar

TO ASSEMBLE:

1 1/4 cups heavy cream

Preheat your oven to 200° and set a rack to the middle position. Use a pencil to draw a 9-inch circle on a piece of parchment paper (a cake pan is a handy guide). Flip the parchment over, pencil side down, and place on a rimless baking sheet.

Whip the egg whites at medium speed until foamy. Add the sugar very slowly in a light, steady stream. Increase the speed and beat until you have stiff, glossy peaks. Using an offset spatula, spread the meringue onto the parchment so that you have a 9-inch round with a slight dip in the center. Bake 2 hours; then, without opening the oven door, turn off the heat and let the meringue cool at least 4 hours and up to overnight.

To make the curd, you’ll use a double boiler or a metal bowl that will sit securely in the top of a saucepan. Add a few inches of water, but check that the water won’t touch the bottom of the bowl. Bring the water to a simmer.

Whisk the sugar, lime juice, zest, egg yolks, and egg in the top of the double boiler off the heat. Place over the simmering water and stir continuously until the curd has thickened, about 10 minutes. Turn off the heat, but keep the bowl over the hot water. Add the butter, one piece at a time, allowing each piece to melt before adding the next.

Press the mixture through a finemesh sieve. Leave at room temperature, stirring occasionally, until cool. Place a piece of plastic wrap directly onto the curd and chill until ready to use.

Meanwhile, make the stewed blueberries. In a 2- to 3-quart saucepan, stir together the berries, lemon juice, and sugar. Set over medium heat and cook, stirring, until the mixture is bubbling