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Handpicked Chef Series

Elite chefs in Washington, Oregon, Idaho, Utah and Montana spent a day in the kitchen with us showcasing their favorite recipes made with sweet Northwest-grown cherries.

For more recipes visit, nwcherries.com.

Handpicked Chef Series - Portland, Ore.

Recipes developed by Chef Jenn Louis of Lincoln Restaurant

Brioche Panzanella with Cherries, Mint, Basil and Feta
Serves 4

Ingredients
4 c brioche, made into 1-inch cubes
1 ½ c cherries, pitted and cut in half
10 large leaves basil, sliced into ribbons
10 large leaves mint, sliced into ribbons
2 ounces arugula leaves
1/2 c crumbled feta
1c white balsamic vinaigrette or more as needed, recipe below
Salt and pepper

1. Place brioche cubes onto a sheet pan and place in a preheated 325-degree oven. Bake until completely dry and lightly golden. Once the croutons are cool they can be held for 1 to 2 days in an airtight container.
2. In a large bowl, toss croutons with ½ cup white balsamic vinaigrette, allow croutons to soak up vinaigrette, 2-3 minutes. Add remaining ingredients, season with salt and pepper and add a drizzle of vinaigrette. Toss to combine. Add dressing as needed to lightly coat all ingredients.

White Balsamic Vinaigrette
Makes: 3 cups

Ingredients
1 c white balsamic vinegar
2 c extra virgin olive oil
1 tsp honey
Zest of 1 orange
1 large shallot, sliced thinly

Combine all ingredients in bowl and stir together.

Cherry + Tarragon Limeade
Serves: 1

Ingredients
1 ½ ounces tarragon simple syrup
1 ½ ounces lime juice
5 pitted cherries
Soda water
Ice

Fill a pint glass halfway with ice. Add 3 cherries and, using a wooden muddle, crush cherries to break apart and release juices. Add tarragon syrup, lime juice and stir. Fill pint glass to the top with ice and fill to top with soda water. Skewer remaining 2 cherries and place on top as garnish with a sprig of tarragon.

Tarragon Simple Syrup
Makes: 3 ounces

Ingredients
2 ½ ounces sugar
2 ½ ounces water
3 fat branch fresh tarragon
Zest of ½ orange, zested on a microplane

In a small saucepan warm sugar and water, stir to fully dissolve sugar. Do not boil. When small bubbles start to form, add tarragon and orange. Remove from heat and cool. When cool, remove tarragon from syrup. Enjoy!

Visit Chef Jenn Louis at lincolnpdx.com/ and sunshinepdx.com/