Tuesday, April 7, 2009

Buratta Sundae

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"A dessert without cheese is like a beautiful woman with only one eye." - Brillat-Savarin

I have never started a post with a quote, but I thought it appropriate in this situation as it was this quote that led to the discovery of my new favorite dessert that really isn’t a dessert at all, but should be. Let me explain.

While visiting a dear friend in New Mexico recently, we consumed an exorbitant amount of an unbelievable cheese called Brillat-Savarin. Upon my return to Los Angeles, I embarked on a mission to find it and buy more of it immediately. It was that good. The first stop was Dean & Deluca’s site where I knew the cheese had been ordered as a birthday gift for my friend (and yes, I try to only surround myself with people who love cheese as much as I do). Unfortunately, it is sold as part of a $90 set that included two cheeses I did not want. A quick google search revealed that the cheese is in fact named for Jean Anthelme Brillat-Savarin who authored the book, The Physiology of Taste, which is familiar to American foodies because it was translated into English by M.F.K. Fisher. Spurred on by the discovery that this cheese really is something special and has a great back story, I contacted my cheese dealer and learned that they do not carry Brillat-Savarin at this time. Somewhat disappointed, I shared the quote I had found while researching Jean Anthelme and we began discussing cheese as dessert. It was at this point that David shared with me an idea so brilliant, I am truly and completely disappointed I did not think of it myself.

David is extremely creative with uses for cheese so it never surprises me when he comes up with great pairings and new ideas, but this was truly something spectacular. Burrata is a wonderfully creamy cheese made of mozarella and cream that unfortunately, has a very short shelf life. That means when it comes in, David has to move it quickly. In order to show customers another way to use burrata, David came up with Burrata Sundaes. He uses burrata as the base of a “sundae” that subs in pink peppercorns and chives for the sprinkles and aged balsamic for the chocolate sauce. I could picture the flecks of pink and green as he described the dish and being a die-hard fan of burrata, I knew I had to make this at home. David let me know when the next shipment of burrata was coming in and I set a calendar reminder to get over to Surfas before they sold out.

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I think I can safely say that Burrata Sundaes are the new favorite dish of everyone I served them to at the BBQ I hosted this past weekend. Totally unexpected and novel this makes great party food. Or, if you’re like me, it also makes great, “eat at home while no one is looking so you don’t have to share even one morsel of it” food.

Burrata Sundaes
This served 5 of us as a dessert, but I could have eaten all of it myself

1 16 oz container burrata
1 T freshly-cracked pink peppercorns
2 T finely chopped chives
1 T Spanish olive oil (or fruity, low acidity olive oil of your choice)
2 T aged balsamic vinegar (preferably Surfas’s balsamic with blackberries and ginger)

Use a small ice cream scoop to fashion burrata scoops resembling ice cream. Place 2 – 3 scoops in each bowl depending on the size of your scoop. Drizzle just a few drops of olive oil over the top of each scoop. Scatter the peppercorns and chives over each sundae and finish with a generous drizzle of vinegar so it looks as though you have chocolate sauce running down the sides. Warn your guests, or don’t, about the curious nature of the dessert coming their way.

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20 comments:

Anne said...

Thats looks really and good and so different! I love cheese, possibly more than I love puddings so this would be a real treat!

Can imagine the other half's face 'darling this isn't icecream and chocolate sauce!' lol!

Mariana said...

I can't stop staring at the bowl and thinking the bananas and nuts are missing! What a unique and original idea. I'll have to take your word about the taste as I haven't seen Burrata in Australia. The mind boggles.

Lickedspoon said...

SO beautiful and original. I'm already thinking of a list of people I know would love this. Your pictures are a delight.

Victoria Allman said...

Burrata is my favorite! I am going right now to the kitchen to make this for lunch. It ooks fabulous--what a great idea!

victoriaallman.blogspot.com

Gigi said...

This looks and sounds amazing. I'm definitely going to try it! Another cheese dish that isn't dessert but should be is feta with honey (I like tupelo) and crushed black pepper--although, now that I'm reading your blog, I think it also would be good with pink peppercorns instead! I'm making your blood orange & olive oil cake tonight. Can't wait!

squirrelbread said...

An entirely original idea. Beautiful photography as well! I bet this was wonderful

Cheers,

*Heather*

Mary said...

What an original approach to dessert! This looks beautiful.

Ciao Chow Linda said...

one word: YUM

Grace said...

boy, that quote really stops and makes a person think. :)
what a unique and intriguing dish--i certainly wouldn't turn it away!

Diana said...

I think you might be my hero. I am so impressed! Not only with this fabulous, creative dish, but with your cheesy perseverance!

Sara said...

That is a brilliant idea by your cheese dealer. I will totally remember next time I get my hands on some of that creamy goodness.

unconfidentialcook said...

Do you think this would work as a first course? It looks so amazing...and we will fight in line at Surfas.

Live.Love.Eat said...

Wow, this looks incredible. I had never heard of burrata before. Very nice.

Thank you for visiting me!

Carolyn Jung said...

What a genius idea! And I am a burrata fiend. I can never resist ordering it when it's on a menu. The burrata-squash blossom pizza at Pizzeria Mozza is absolutely to die for.

RebeccaC said...

Beautiful and brilliant. I love it. And you've given me a great excuse to use the 12 year aged basalmic I got for xmas. Yum!

Kerstin said...

So creative - it looks fantastic! I'll have to see if I can find some burrata.

Christina Kim said...

Thank you so much for commenting on my blog! Your photos are AMAZING and your recipes equally so. Wow, I am so impressed!! I'll be following on my google reader!

Kami said...

So glad you said Hello! Wow is my mom ever gonna love your blog! That looks and sounds Amazing! Who doesn't love cheese?!

Phoo-D said...

What a fun blog! I am also a die hard burrata fan. In fact I even had illusions of starting a cheese company to make burrata but then came to my senses and realized water buffalo wouldn't be too happy in Midwest winters. This recipe sounds incredible. Next time I luck out and land some burrata I will try it out.

savour-fare.com said...

Ha! It cracks me up that you have a cheese dealer. Surfas is great, but have you checked out Beverly Hills Cheese Store? Miniscule but AMAZING.

Burrata is also pretty easy to find at Bristol Farms -- I think one of the main Burrata producers in the US is in southern California.