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Talk Food Festival: Stephanie Izard

Posted on Nov 12, 2013 10:45am

Chef Stephanie Izard is the co-owner and executive chef of the Chicago restaurants, Girl and the Goat and Little Goat. She joined THE TALK for a look ahead to the holiday entertaining season. She made appetizers, dips and a signature cocktail that are designed to make for happy guests and a stress-free hostess.



Mushroom Wontons with Cucumber Yogurt Dip

Yield: Hors d'Oeurves for 12


3 cups Portobello Mushrooms, about 2 whole mushrooms

½ cup Spanish Onion, minced

1 clove Garlic, minced

¼ tsp fresh Ginger, minced

1/8 tsp Rosemary, finely minced

1 ripe red Pear, small diced

2 Tbsp Butter

1 package of Wonton Wrappers


Clean brown underside of mushrooms and finely dice cleaned caps.

Melt butter in sauté pan. Add mushrooms, onion, garlic, ginger and rosemary. Saute until fully cooked and add pear and toss with mix. Salt to taste. Remove from heat and allow to cool.

Wrap approximately 2 teaspoons of mushroom filling in each wrapper and seal with a small amount of water on the edges.

Wontons can be fried in oil until crispy, about a minute and a half.



Cucumber Yogurt Dip

Yield: 2 cups


2 cups Greek Yogurt

1 cup Cucumber, seeded and finely diced

½ tsp rosemary, finely minced

2 tsp Lemon Juice

1 tsp salt


Mix all ingredients together.
 


Cheesy Crab Dip

Yield: 2 quarts


2 pounds cream cheese, softened

3/4 cup mayo

2 1/2 cups cheddar cheese, shredded

1/4 cup cooked garlic, finely chopped

2 Tbsp harissa

1 Tbsp fish sauce

1 pound lump crab meat, picked through

1 Tbsp Worcestershire

1 Tbsp frank's red hot

1 Tbsp lemon juice

1/2 cup chopped green onion

1 box crackers


Add cream cheese to stand mixer with paddle attachment. Whip until somewhat fluffy. Add all other ingredients except green onions and crackers and mix until well combined.

Preheat oven to 350 degrees. Place in a heat proof dish. Cook for 15 minutes or until golden brown and bubbling on top. Garnish with green onions and serve with crackers. 



Pickled Beet and Blue Cheese Bruschetta

Yield: Hors d'Oeurves for 12


2 cups Pickled Beets, diced (recipe below)

¼ cup Extra Virgin Olive Oil

¾ cup Crumbled Blue Cheese

2 Tbsp Mint, chiffonade

3 Tbsp Shallot, minced


Mix all ingredients. Serve over crostini.



Pickled Beets

Yield: 2 cups


2 medium Golden Beets, fully cooked, peeled and sliced into thick rounds

2 cups Champagne Vinegar

2 cups Water

1 Tbsp Salt

½ cup Sugar

½ Cinnamon Stick

1 each Star Anise

2 each Cloves

1 tsp Black Peppercorns


In a medium pot, toast spices until aromatic. Add liquids and bring to a boil. Add sugar and salt and whisk until dissolved. Pour over beets and allow to cool to room temperature.

Party Nuts

Yield: 2 quarts


2 egg whites

1 cup sugar

½ cup honey

½ tsp masala

½ tsp salt

2 quarts mixed nuts, cashews, pecans, marcona, pepitas

2 cups Rice Crispies


Mix together egg whites, sugar, honey, masala and salt. Toss nuts and crispies in egg white mixture. Place on a parchment lined sheet tray in a 300 degree oven for 25 minutes or until crunchy. Break up large clusters and serve.


Warm Marinated Olives

Serves: 6-12


2 heads garlic, cloves separated and peeled

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

2 oranges, zested and juiced

2 tablespoons sugar

1 tablespoon sherry vinegar

1 cup thinly sliced shallots

1 Anaheim chile pepper, halved, seeded, and thinly sliced

1 tablespoon fennel seeds

1 tablespoon coriander seeds

1 tablespoon yellow mustard seeds

1 1/2 teaspoons pink peppercorns

2 pounds whole olives, mixed (favorites are cerignolas, manzanillas, arbequinas)


Preheat the oven to 400F. Put the garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and season with salt. Fold the foil over to create a sealed pouch and roast the garlic until the cloves are lightly brown and very tender, 30 to 45 minutes.

Meanwhile, in a small nonreactive saucepan, bring the orange juice, sugar, and sherry vinegar to a boil. Stir in the shallots and sliced chile, return them to a boil, then remove from the heat and allow to coll to room temperature.

Heat a small saute pan over medium heat. Add the fennel, coriander, mustard seeds, and peppercorns and toast for a few minutes, until lightly browned and very fragrant. Transfer the spices to a mortar and break up into smaller pieces with a pestle.

In a medium bowl, combine the garlic and olives with the orange juice mixture and spices. Refrigerate  letting the mixture marinate at least overnight. 

Preheat the oven to 300F. Put the olives and marinade in an ovenproof serving dish or other baking dish and heat for about 10 minutes, until warmed through. Serve.



Salmon Toast

Yield: Hors d'oeuvres for 12


1 loaf of Rye Bread

1 Cucumbers, sliced very thin

1 recipe Cream Cheese Schmear (recipe below)

1 pouch Smoked Salmon

1 recipe Pickled Red Onion (recipe below)

1 jar capers

4 cups Arugula

¼ cup Pickled Red Onion Liquid


Toast rye bread in 300 degree oven until desired doneness. Spread each piece with a dollop of schmear. Layer a piece of salmon over schmear, topped with a sprinkle of pickled red onion and a pinch of capers. Toss arugula in ¼ cup pickled red onion liquid and top toasts with a small amount. Cut toasts into thirds and serve.
 


Cream Cheese Schmear


8 oz. cream cheese, room temperature

3 Tbsp diced onions

1 Tbsp lemon juice

1 Tbsp Worcestershire

1 Tbsp mayo


Whip cream cheese with a spoon to smooth before adding other ingredients. Add all ingredients and mix thoroughly.


Pickled Red Onion


2 red onions, julienned

2 cups sugar

¼ cup salt

1 cup water

4 cup red wine vinegar

1 dry thai chilies

½ tsp peppercorns

½ tsp coriander seeds


Add onions to a heat proof container. In a medium pot, toast peppercorns, coriander and thai chilies.

Add water, vinegar, sugar and salt. Bring to a boil. Carefully pour liquid through a strainer, over onions.

Allow onions to sit out until they come to room temperature.



Apple Cocktail

Yield: 12 drinks


1 oz Apple Syrup (recipe below)

1 ½ ounces Rye Whiskey

½ ounces Lillet

¼ ounce Green Chartreuse

3-4 dashes Ango Bitters


Shake all ingredients with ice. Serve in a rocks glass with ample ice.


Apple Syrup


3/4 cup Water

½ cup Sugar

2 Apples, peeled and sliced

½ Cinnamon stick

1 each Star Anise

1 tsp Black Peppercorns


Toast spices over medium heat. Add water, sugar and apples. Simmer for 10 minutes. Strain liquid and cool.

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