Chef Stephanie Izard at Macy's Culinary Council Chicago

Chef Stephanie Izard at Macy’s Culinary Council Chicago

Are you ready to be inspired by Top Chef Stephanie Izard? As a member of Macy’s Culinary Council, she shares recipes, tips and her favorite ingredients for the home chef from the Green City Market to enhance delicious flavors of fresh produce.

 

Marinated Sweet Cherries with Whipped Feta. Recipe by Chef Stephanie Izard

Marinated Sweet Cherries with Whipped Feta. Recipe by Chef Stephanie Izard

At a recent Macy’s Culinary Council event in Chicago, Chef Stephanie Izard made Marinated Sweet Cherries with Whipped Feta.  The addition of fish sauce harmoniously enhances the flavor profile of this dish.  Chef Izard says, “I love the idea of friends coming over in the summer and having a delicious, giant loaf of crusty bread with lots of things to dip and spread on it.” And of course, Chef Izard serves the whipped feta recipe on sliced bread from Little Goat Bakery.   Another surprising ingredient in the dish is champagne vinegar.  Chef Izard says that putting vinegar in both alcoholic and non-alcoholic beverages is a growing trend: “It makes your whole mouth happy and the flavors sing.” She emphasizes that certain vinegars resonate better than others. Next year, Chef Stephanie will have a new cookbook that will feature her recipe for Marinated Sweet Cherries with Whipped Feta.

 

Meanwhile, she and Macy’s Culinary Council are gracious to share this recipe with you!  On a side note, Chef Stephanie Izard mentions that a cherry pitter is a great gadget to have in your kitchen. In addition she recommends these items for your pantry and/or fridge:  Szechwan Peppers, Fish Sauce and Butter.

Marinated Sweet Cherries with Whipped Feta

  • 1 pound Cherries, pits and stems removed, cut in half.
  • 1/2 cup Basil, torn and packed to measure
  • 1/4 cup Pickled Fresnos (recipe below)
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Champagne Vinegar
  • 2 tablespoons EVOO

Mix all together and hold at room temperature to serve.

Serve with sliced toasted or fresh market bread and Whipped Feta (Recipe below)

Pickled Fresnos  Yield 1/3 cup

  • 1/2 cup Fresno Peppers, sliced and seeds removed
  • 1/2 teaspoon Salt
  • 2 tablespoons Sugar
  • 1/3 cup Champagne Vinegar

Bring vinegar, salt and sugar to a boil.  Pour over sliced peppers and allow to come to room temperature.

Whipped Feta

  • 1 pound Cream Cheese, room temperature
  • 1/2 pound Feta, drained and crumbled
  • 1/2 cup Heavy Cream
  • 1/4 teaspoon Salt

In stand mixer with paddle attachment, whip cream cheese until fluffy, about 2 minutes.  Add crumbled feta, heavy cream and salt and mix for another minute.

 

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