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BluePlate Special
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| by Chef Justin Timineri Florida's Culinary Ambassador |
The health benefits of blueberries are surpassed only by the flavor and versatility of this small super fruit. Blueberries can be used in salads, breakfasts, desserts, smoothies (see May 2009 issue) and so much more. Whether juiced, dried or frozen, they are a great addition to any meal. Besides being delicious, blueberries are so nutritious they are being studied for potential medical uses and treatments.
The Florida blueberry season starts in mid- to late-March and ends in June. Most of Florida’s commercial blueberry acreage can be found in Bay, Hamilton, Suwannee, Columbia, Alachua, Marion, Lake, Polk, Hillsborough and Highlands counties.
Blueberries do not ripen once they have been harvested, so make sure any berries chosen are a deep blue-gray without any hint of red. Shake the container gently to check that the berries move freely; if they do not, they might be mushy or moldy.
Ripe blueberries should be stored in a covered container in the refrigerator, where they will keep for up to a week.
Before refrigerating, sort through the berries and remove any that are moldy or damaged. Berries should not be washed until just prior to use.
Freezing fresh blueberries is a great way to extend their life. The best method is to lay them out on a cookie sheet and put in the freezer until completely frozen. Once the blueberries are frozen solid, they can be placed in a freezer bag with a date and label.
As a chef and a foodie, I always look forward to the time of year when I can take family and friends down to a local you-pick blueberry farm to enjoy the sun and Florida’s freshest super fruit. The recipe this month is one of my favorite breakfast items to cook. It is always a big hit. Enjoy!
BLUEBERRY BREAKFAST CASSEROLE
2 cups fresh Florida blueberries, rinsed and dried
8 large eggs, beaten
1⁄4 cup maple syrup
1 loaf of your favorite bread
11⁄2 cups low fat milk
4 ounces low-fat cream cheese (cold so it can be cubed)
1⁄4 cup butter, melted
Cooking pan spray
Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Cut cream cheese into small cubes.
Lightly spray a 9x9x2-inch baking dish. Place half of the bread cubes in the dish. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread. Add the remaining bread cubes and blueberries. In a medium-sized bowl, combine eggs, milk, maple syrup and butter. Slowly pour egg mixture over bread. Cover casserole with foil and bake for around 45 minutes. Insert a tooth pick in the center of the casserole, and if the toothpick comes out clean, remove the foil so the casserole can brown on top. Let cool slightly and serve warm with extra maple syrup on the side.
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