Have you experimented with our Smoked Feta yet? “Cheese and Champagne” Bloggers have, and
boy does it look like a refreshing spin on a salad. Try the recipe and check out their blog here!
Is it safe to say that spring has finally arrived in Ohio? The thermometer has been up and down. We’ve had sun, rain, and even a bit of snow. I’ve been itching to fire up our outdoor wood burning oven, waiting for just the perfect day to make pizza. Although it’s cooler than I’d like it to be, today is going to be that day. My dough is resting in the refrigerator, the toppings are prepped, and my husband has volunteered to start the fire. I’m afraid THAT is not in my skill set. I often make my own pizza dough using this recipe, but when I don’t have the time, I’ll substitute prepared dough from the grocery store with very good results. If you’re using a conventional oven to bake pizza, I’d highly recommend a pizza stone. It’ll ensure even baking and a nice crispy crust. Directions are included in the recipe.
SEE THE REST OF THIS BLOG AND RECIPE HERE!
Lemon Ricotta Pancakes
Blogger, Kathy Goldman, of playinwithmyfood.com, has featured us in her blog! She has wonderful
recipes, photos, and creative twists to “inspire you to play in the kitchen and try something new”!
Check out her Lemon Ricotta Pancakes, featuring Maplebrook Farm’s Hand Dipped Ricotta.
BURRATA WITH GRILLED RED PEPPER DIP
From the moment I heard about burrata cheese many years ago…I wanted to go to there. My quest to find it was almost comical – any time I went to a grocery store or market, I searched, always to be met with a “we just sold out of it,” “we usually have it, but not today,” or “what are you looking for? huh?”
To answer that final question, I was looking for cream-filled mozzarella cheese. Fresh pulled mozzarella cheese that is wrapped around a mixture of soft mozzarella threads and cream. It’s basically a ticking cheese time-bomb, because the moment a knife hits it, it explodes, and creamy, cheesy goodness comes flowing out. What’s not to love about that?
A few weeks ago, my noble quest came to a much-celebrated end. While stopping at The Produce Station for fresh cherries, I spotted it – Maplebrook Farm burrata. Even the fact that it was $12 didn’t stop me. Years, I’d been searching. YEARS! I did a little victory dance and ran up to the register with it.
I knew that this cheese needed to be the star of a meal. A dinner celebrating the fact that I found burrata. Don’t judge me. Other people think it’s perfectly acceptable to (sometimes) make a meal out of cheese and a baguette.
To round out the cheese board, I piled on some prosciutto, grilled up a red pepper and made an extremely simple dip, and poured out some Michigan-made Kenzoil herbed olive oil for dipping. I also served an arugula salad on the side. You know – so I could say I ate more than bread, meat and cheese for dinner.
This Grilled Red Pepper Dip can also be used as a stand-alone dip for crackers or tortilla chips, or spread on a sandwich or burger. Or just eaten with a spoon, if you’re into that sort of thing.
The burrata was everything I thought it would be. The quest was worth it. Worth every bite of creamy, cheesy, oozy goodness.
Burrata with Grilled Red Pepper Dip
- 1 red pepper, seeded, stemmed and cut into quarters
- Nonstick cooking spray
- 2 teaspoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- Preheat grill for direct grilling over medium-high heat. Spray pepper quarters with nonstick cooking spray; transfer to grill rack. Grill 4 to 6 minutes or until dark grill marks appear; turning occasionally.
- Transfer peppers to food processor. Add remaining ingredients; process until desired consistency is reached (I left mine a bit chunky, but you could process until completely smooth if desired).
Looking for a warm spin on our Handmade Burrata? Ever thought of baking it?
Try this RECIPE from Cooking Light.
Is it an appetizer? A dessert? Should I walk barefoot through it? Eat it? Rub it into my skin? Or is Burrata a language that can only be whispered into your lover’s ear? At least, there is no difficulty recognizing that Burrata is love at first bite. Recipe by Chef Bob Titterton of How To Food
Burrata is made by hand-stretching curd into mozzarella and then wrapping the thinly stretched mozzarella around a mixture of fresh cream and stracciatella (shreds of mozzarella). Cutting into the cheese releases a creamy flow of luscious lava. This cheese has its roots in Puglia in the southern section of Italy. To date, there are few cheese makers in the U.S. that make Burrata. Fortunately, you need look no further than Maplebrook Farm in Bennington, Vermont. They craft the best version you will find anywhere.
Enjoy the Burrata and grilled peaches with a glass of Pinot Noir or a pint of light, crisp Pilsner.
Two 4 oz balls Burrata (115 g each)
4 medium-size peaches, cut into quarters, remove pits
½ tsp ground cinnamon
2 cloves garlic, minced
1 tsp chopped fresh mint
3 Tbsp lemon juice
1 Tbsp honey
1 Tbsp olive oil
Few grinds black pepper
Let the Burrata come to room temperature before serving. Remove from the brine, blot dry with a paper towel, and place on a serving platter.
Prepare the peaches and put into a bowl. Put the olive oil, honey, cinnamon, and garlic in a Pyrex measuring cup. Microwave on high heat for 20 seconds. Stir the lemon juice, and half the mint into the olive oil mixture to combine. This is a temporary emulsion so stir it together quickly an instant before pouring it on the peaches. Add half of this mixture to the peaches and toss until evenly coated.
Scrub your grill with a wire brush, and spray with cooking oil, or wipe it with a paper towel moistened with cooking oil before lighting it. Preheat the grill to high heat. If you are using charcoal, the coals should be glowing. Start the peaches cut side down, since the peaches are quartered there are 2 cut sides. Grill for 2½ minutes, turn to the other cut side and cook for a further 2½ minutes. Turn the peaches so they are skin side down and baste with some of the sauce so that it pools in the center of the peaches. Cook for a further 7 or 8 minutes, or until the peaches are pretty soft, but still retain their shape.
Surround the Burrata with the grilled peaches. Pour the remaining liquid over the Burrata, and sprinkle with the remaining mint and a few grinds of black pepper. For serving implements provide both a small sharp knife and a spoon. Serve with crackers or torn pieces of sourdough bread and a pile of napkins.
Sweet, creamy polenta is enriched with Bennington, Vermont’s Maplebrook Farm Whole Milk Ricotta and fills garden fresh peppers. Recipe by Chef Bob Titterton of How To Food
Nestled into a mixture of summer vegetables, spicy Italian sausage, and deeply flavored marinara sauce these peppers are a treat to serve friends or family. Perhaps some crusty bread to help sop up the sauce is all you need to accompany this one-dish meal. A spicy, full-bodied Shiraz would stand up to the range of deep flavors. Schooners of American India Pale Ale would play off the spicy notes of the sausage as well as the cheesy polenta.Frost warnings send northern gardeners scrambling to the garden to harvest what we can. You’ve got to use much of this bounty quickly; the pile of fresh vegetables isn’t going to stay fresh very long. I know it’s only the middle of September, so it goes. . . it’s about average for northern Vermont. A hard frost will get the foliage turning in a hurry. This event marks the beginning of autumn often before the calendar indicates the equinox. The inspiration for this recipe was the weather report.
6 medium or 4 large bell peppers, cut in half lengthwise, cored, seeded
1 cup yellow polenta (160 g)
3 cups water (700 mL)
2 cloves garlic, minced
1 Tbsp finely chopped Italian parsley (15 mL)
1 Tbsp finely chopped fresh basil (15 mL)
1 tsp salt (5 mL)
Pinch ground cayenne
8 oz whole milk ricotta (225 g)
4 cups tomato sauce (950 mL)
6 Italian sausages, ½ inch slices
3 Tbsp olive oil (45 mL)
2 cups summer squash, ½ inch dice (one medium summer squash) (300 g)
2 cups eggplant, peeled, ½ inch dice, (one medium eggplant) (300 g)
2 cups onion, ½ inch dice, (one large onion) (300 g)
2 cloves garlic, minced
½ cup white wine (120 mL)
Peppers come in a variety of shapes and sizes. I used bell peppers from my garden, needless to say, they are neither a standard size nor shape. I would characterize them as medium-sized. I would not hesitate to substitute a different type of pepper in this recipe as long as they will hold the stuffing. Cut them in half top to bottom, and cut away the stems, interior ribs and seeds.
Whisk together 1 cup (240 mL) water, salt, and polenta in a small saucepan. Add the remaining water and garlic, whisk together. Cook over low heat for 15 minutes, stirring occasionally. Scrape the bottom when you stir to make sure it doesn’t stick. When done, turn into a bowl and stir in the ricotta, parsley, basil, and cayenne. Cool before stuffing the peppers. It will thicken some as it sits.
Use a high-sided, heavy-bottomed, non-reactive pot to prepare the sauce. Heat 1 tablespoon olive oil over medium heat, and brown the sausage. Remove to a plate and reserve. Add 2 more tablespoons of olive oil to the pot; increase heat to medium-high. Cook the vegetables until softened, stirring and scraping up the brown bits clinging to the bottom. Add the white wine and continue scraping the bottom of the pot. Reduce the wine until it evaporates. I used a quart of marinara made from my garden vegetables that I previously canned; use any good quality tomato sauce. Add the tomato sauce and the sausages; stir to combine, bring to a boil, and remove from the heat.
Preheat oven to 400° F (205° C)
Pour the sauce into a large baking dish that will accommodate the peppers. Spoon the polenta into each pepper and nest in the sauce. Bake on the center shelf of a preheated oven, uncovered, for 45 minutes. They polenta will be lightly browned, as well as the edges of the peppers that stood above the sauce. This contrast of textures adds interest to the final presentation.
Bob Titterton featured our Cherrywood Smoked Mozzarella in a recipe on his blog, howtofood.net.
See the whole recipe here.
Think You’ve Tasted Mozzarella? Think Again.
May 12, 2011 by forkontheroad
This post is dedicated to cheese lovers and Italophiles everywhere. Then again, doesn’t that include just about everyone?
My palate was rocked this week by an out of this world cheese tasting experience. Some of you may have already had the gustatory pleasure of eating silky, buttery Burrata mozzarella cheese. But I hadn’t. And if you haven’t, run, don’t walk to your nearest fromagerie – or, more appropriately “formaggeria” since we’re talking about an Italian cheese here- to pick up a ball of this cream filled mozzarella. This is not your mother’s mozzarella. It is puffy and cloudlike, moist and tender on your tongue, the perfect blend of texture and taste.
Burrata has been fabricated since the early part of the 20th century in Puglia, located the southern part of Italy but it has only just recently started making its way out of the boot. And “grazie” for that!
The process of fashioning it is slightly different than for making “regular” mozzarella. The artisan cheesemaker first warms (cow’s) milk to form curds which are then dipped into lightly salted water and then kneaded (like bread!) to form the mozzarella strings. To create Burrata, the strings are then shaped to create a pouch which is filled with more mozzarella curds, topped with cream and sealed. You can see in the picture below where the delicate ball of cheese has been pinched like a dumpling to incorporate the leftover curds and cream into the more solid exterior mozzarella shell.
So if you have plans to entertain this weekend or are tasked with bringing a salad or a side to a neighborhood potluck, the dish below would be perfect. It is a show-stopping, mouth-watering, eye-pleaser of a platter, just enough out of the ordinary tomato and mozz dish that it will have people talking (or, because it is so delicious, they will cease to talk so they can savor it’s buttery flavor). By the way, “burrata” means “buttered” in Italian.
It get’s better, too, for us lucky Vermonters. Maplebrook Farm in Bennington is producing this lovely delicacy. Moo… and buon appetito.
Burrata Mozzarella Salad with Tomatoes and Fresh Thyme
We enjoyed this last night for dinner while sitting out on our screen porch, listening to the spring sounds of peep frogs. It tasted – and they sounded –lovely.Try adding delicate leaves of fresh thyme instead of basil to this refreshing salad. The taste is a little unexpected and takes the dish to a different place than people are used to (as does the Burrata mozzarella!). This is a 1-2-3 recipe: 1) buy the ingredients 2) slice ‘em up and 3) put them them on the platter and you’re done. Make sure to cut the cheese with a carving knife, not a serrated one, as Burrata is very delicate and serrated edges can tear at and rip the skin.
3 ruby red, ripe tomatoes
2 balls of Burrata mozzarella
several sprigs fresh thyme
a few “delicate glugs” – drizzles- of good quality olive oil
coarse salt and fresh ground pepper to taste
a loaf of crusty bread
Slice the tomatoes and Burrata mozzarella into generous rounds and place them decoratively on a platter. Drizzle -delicately now – olive oil over the slices of tomato and cheese, finishing your creation by sprinkling leaves of fresh thyme, salt and fresh ground pepper over the top. Serves six.