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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Featured Recipes, Season 4, Side Dishes
Mixed Fruit with Oatmeal-Pine Nut Crumble
Source: Stephanie Izard, Top Chef Season 4
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Mixed Fruit with Oatmeal-Pine Nut Crumble, Cinnamon Sugar Fried Wontons
Prep Time: 30 minutes
Serves: 4
Directions:
Fruit:
Mix all fruit in bowl. Add sugar, water, half of basil and lime juice in non-reactive pot. Bring to boil. Let cool until warm. Pour over fruit and place in fridge. Add in remaining basil when cool.
Cream:
Whip heavy cream until stiff, whisk in cool whip, coconut cream and cinnamon.
Crumble:
Mix all in mixer. Crumble onto the nonstick pan and bake at 350 degrees until lightly browned, stirring to break up every 5 minutes.
Gyoza:
Mix sugar and cinnamon together. Cut wrappers into 4 triangles. Fry at 350 degrees until lightly browned. Dust with sugar.
To Serve:
Add fruit in bowl. Top with a dollop of cream and with crumble. Serve with fried wonton (gyoza).
Ingredients:
Fruit:
2 peaches, diced small
1 pint strawberries, quartered
1 pint blueberries
2 plums, diced small
1 cup sugar
1 cup water
1/4 cup basil, chiffonade
3 limes, juiced, zested
Cream:
1/4 cup heavy cream
1 cup cool whip
1/4 cup coconut cream
1t Mexican cinnamon
Crumble:
1/2 stick unsalted butter
1/2 cup flour
1/2 cup light brown sugar
1/4 cup pine nuts
1 cup oatmeal
Gyoza:
1/4 cup sugar
1T Mexican cinnamon
6 gyoza wrappers
TOP CHEF
Season 4 - Chicago
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Comments
aajay wrote:
I wondered how she kept her crumble crisp but see that she baked it ahead and crumbled. Put the whole thing together at the last minute. Baking the fruit with the crumble as is usually done would have also been a soggy disaster. Good learning, Stephanie!
posted on March 27, 2008 at 2:03 PM