Summer Berries with Goat Cheese Cream

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From Michael Leviton, a 2000 Best New Chef, now at Lumière in West Newton, Massachusetts.Plus: More Dessert Recipes and Tips

By
Michael Leviton
Michael Leviton

Why Because he strives for simplicity, paring extraneous elements from his French-influenced dishes. Born Chicago, 1965. Experience Elka in San Francisco; Le Bernardin and Le Cirque in New York City; Up Stairs at the Pudding in Cambridge, MA. First cooking teacher His mother. Culinary antithesis His mother. Roberta Leviton wrote a low-cholesterol kosher cookbook--"the two things that my cooking is not. Since leaving home, I've made up for lost time with pork and shellfish." Ingredient he has a crush on Wolffish. "It's got an all-crustacean diet, so it's incredibly sweet, but it's one of the ugliest fish you've ever seen. It's got big buck teeth to catch shrimp with." Hobby Rock climbing. "When we signed the loans on the restaurant, I had to promise not to do it anymore." Trend he hates The rage for flavored foams. "The potential for abuse has been realized very quickly." Vices "I nip at cookie dough. And I love a good chocolate malted." Won Best New Chef at: Lumière, West Newton, MA

Food & Wine's Editorial Guidelines
Updated on May 23, 2017
Summer Berries with Goat Cheese Cream
Photo: © James Baigrie
Yield:
4
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Ingredients

  • 1/3 cup granulated sugar

  • 1/3 cup water

  • 1 pound mixed summer berries (about 4 cups), strawberries thickly sliced if large

  • 1 teaspoon fresh lemon juice

  • 1/2 pound chilled fresh goat cheese

  • 3/4 cup heavy cream

  • 3 tablespoons confectioners' sugar

  • 1/2 teaspoon pure vanilla extract

Directions

  1. In a medium skillet, stir the granulated sugar and water over moderately high heat until the sugar dissolves. Add the mixed berries and lemon juice and cook, gently stirring occasionally, until the berries are heated through and begin to release their juices, about 2 minutes. Drain the berries and return the juices to the skillet. Cook the juices until reduced by half. Let the syrup cool slightly, then gently fold it into the berries. Refrigerate until chilled, about 20 minutes.

  2. Meanwhile, in a food processor, puree the cheese, cream, confectioners' sugar and vanilla. Scrape into a bowl, cover and refrigerate until ready to serve.

  3. Serve the summer berries in bowls topped with the goat cheese cream.

Originally appeared: July 2001

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