Burrata with Cherries and Balsamic Roasted Peaches | A Thought For Food

My love for all things dairy, fishy, and eggy keeps me from full-on vegetarianism/veganism. Eric and I both agree that the best meal from our honeymoon wasn’t at the many restaurants we dined at, but, instead, the lunch we consumed together on a park bench in a small Provincial town. A baguette, the tupperware of tapenade, and a container of creamy, stinky cheese. The summer sun beating down from above. We moaned with every hunk of bread that was shoved into our mouths. Our heads shook side to side in disbelief at how something so simple could be so decadent and perfect.

When we dine out we’d much rather finish our meals with a cheese course than any chocolate creation that’s on the menu. After many disappointing endings to dinners at upscale restaurants (one exception being The French Laundry, which blew us away), when a cheese plate presents itself, that’s our dessert of choice. Which is why I ended up going the sweet route with this burrata. With all the recipes out there, I didn’t find many that treated it as a finale.

As I’ve said before, I’m not much of a baker and rarely prepare anything more than a quick, rustic crisp for dinner guests. So, I did what I feel comfortable doing and roasted some peaches with balsamic, which were drizzled over the cream-filled cheese, and topped with some chopped cherries and a buttery oat crumble.

Burrata with Cherries and Balsamic Roasted Peaches | A Thought For FoodBurrata with Cherries and Balsamic Roasted Peaches | A Thought For FoodBurrata with Cherries and Balsamic Roasted Peaches | A Thought For FoodBurrata with Cherries and Balsamic Roasted Peaches | A Thought For FoodBurrata with Cherries and Balsamic Roasted Peaches | A Thought For FoodView full post »

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  • August 12, 2015 - 10:52 am

    Marla Meridith - I love this simple dessert idea…such a great idea to pair the burrata with roasted fruit.ReplyCancel

  • August 12, 2015 - 11:07 am

    Katrina @ Warm Vanilla Sugar - I love finishing (and starting) meals with a cheese plate too! This is a really unique way to use up summer fruit. Yum!ReplyCancel

  • August 12, 2015 - 11:31 am

    Gerry @ Foodness Gracious - Always the best meals, cheese and bread every time :)ReplyCancel

  • August 12, 2015 - 1:54 pm

    Liz @ The Lemon Bowl - I am so with you on the cheese course. This is the most perfect summertime dessert.ReplyCancel

  • August 12, 2015 - 11:36 pm

    Tieghan - The simplest is always the best and this is BEAUTIFUL! :)ReplyCancel

  • August 13, 2015 - 9:19 am

    Joanne - But it’s still acceptable to have this for lunch or breakfast right?! Because I see that happening.ReplyCancel

  • August 13, 2015 - 9:46 am

    Brenda @ a farmgirl's dabbles - What a gorgeous way to enjoy all this wonderful summer fruit. Love.ReplyCancel

  • August 13, 2015 - 9:53 am

    Nik@ABrownTable - I love burrata and you’re right this is probably one of the best ways to end a meal. It’s a delicate touch to a dessert such as this, which is perfect (BTW, I need to make it to the French Laundry at some point)ReplyCancel

  • August 13, 2015 - 1:31 pm

    dixya | food, pleasure, and health - being a chocolate and cheese lover, i cant ever decide on just one..my boyfriends sister introduced me to burrata few years ago and we are hooked. this bowl looks delicious!!!ReplyCancel

  • August 13, 2015 - 10:27 pm

    Ben Maclain | Havocinthekitchen - Even though I usually opt for a chocolate dessert while eating out, I would easily dich and sophisticated chocolate dessert for this one! I mean, burrata, fruit, and lovely topping – just perfect marriage. Count me on, please:)ReplyCancel

  • August 15, 2015 - 6:50 am

    Currently Crushing On – aug 15 2015. | How Sweet It Is - […] right this very second i have a huge ball of burrata in my fridge and it must be eaten with roasted peaches and cherries. […]ReplyCancel

  • August 23, 2015 - 6:22 pm

    Claudia | The Brick Kitchen - Gorgeous! I have never used cheese in dessert but this looks like a perfect combination – will be giving it a go. xReplyCancel

  • September 2, 2015 - 7:48 am

    Chilled Plum Soup » A Thought For Food - […] like I’d covered all my bases recently with the dishes I’ve created using tomato, corn, cherries and berries. What was there left to do? I looked through the local market and saw these beautiful […]ReplyCancel

  • September 30, 2015 - 8:16 pm

    Brandon @ Kitchen Konfidence - I tried going vegan for a hot moment, and cheese was one item I was really missing. Can’t give it up! And this is a wonderful example of why 😛 Burrata is just the best.ReplyCancel

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Golden Beet, Vodka, + Rosemary Cocktail | A Thought For FoodWe’re a gin household. Well, and bourbon. And rum. Ok, and tequila and mezcal. Pretty much all forms of wine and spirits are welcome. That is, however, except for vodka. We’ve always had a bottle in the cabinet, but I don’t remember the last time it’s been put to use. But here we are with a vodka cocktail. And it’s one that I quite enjoyed preparing (and, of course, consuming). It all started with an offer from Prairie Organic Spirits to see if I’d like to try a sample. Well, yes, I was up for giving it a go. Even before it arrived, I knew the direction I wanted to take the drink in. Years ago, friends/bartenders of mine put together a beet cocktail that totally impressed me. You think that beets, with their strong earthy (read: dirty) notes, especially in their raw/juiced form, wouldn’t do well in a cocktail. When paired with lemon juice and a touch of sweetness, however, the whole thing came to life.

That one was a red beet cocktail, but seeing that we only had golden beets in our fridge, I went with those. I got the juicer going and out came a beautiful yellow liquid. Finished off with some lemon juice and rosemary simple syrup, there are some really bright and rich flavors here. While the vodka doesn’t stand out, I’m not sure any other spirit would do as well paired with those ingredients.There’s a bit more creaminess to this vodka than you find in others, which gives a little body to the drink. Yes, it’s neutral. But in this case, that’s a good thing.
Golden Beet, Vodka, + Rosemary Cocktail | A Thought For FoodGolden Beet, Vodka, + Rosemary Cocktail | A Thought For FoodGolden Beet, Vodka, + Rosemary Cocktail | A Thought For Food

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  • August 3, 2015 - 8:27 pm

    Denise - We are also a gin as well as whiskey/rye house. Mainly because we haven’t found a vodka that we enjoy. I cannot wait to show this recipe to Lenny as he has been wanting to make a beet cocktail!ReplyCancel

  • August 3, 2015 - 8:58 pm

    Rebecca {foodie with family} - I’m all about giving this a shot as written, but I want to do a mocktail version, too! I feel like it would be a really refreshing way to cap off a workout or hot afternoon before we hit happy hour!ReplyCancel

  • August 3, 2015 - 9:36 pm

    Tieghan - I am not a huge drink person, but I do LOVE fun and different drinks like this. This I would happily try and I think I would love it too! So fun and creative!! PLUS I have been saying I need to use more beets, this is looking more and more perfect! :)ReplyCancel

  • August 4, 2015 - 10:16 am

    Brenda @ a farmgirl's dabbles - Such a lovely cocktail, all that earthiness! And I especially love that you used this Prairie Organic Vodka, from my beautiful Minnesota. Their vodka is now our “house vodka”. Just look in our freezer – you’ll always find a bottle, super chilled and waiting to be poured. :)ReplyCancel

  • August 4, 2015 - 12:42 pm

    bev @ bevcooks - That’s it. I’m getting on a plane.ReplyCancel

  • August 6, 2015 - 7:56 am

    Joanne - Vodka is probably my least favorite of all the alcohols also…too many college hangover memories. 😛 I do love the idea of beet juice in a cocktail though…it’s like you’re juicing and drinking at the same time!ReplyCancel