Well, in case you haven’t been in a store for the last three
weeks, Christmas is just around the corner. Not that I want to jump on the
Christmas bandwagon yet (or ever), but it’s getting to be that time where
people start hosting holiday gatherings and such. As is tradition, when you are
invited to someone’s home, you are often expected to bring something as well.
No sense in wasting time with the passive aggressive “Oh don’t bring a thing!”
Everyone knows that’s bullshit. So I am going to save you the trouble of
fretting about what to bring.
This is a fresh, festive, and easy dish that is sort of a
Baked Brie 2.0. Not that I have anything against baked brie, I love it. But
when Heather Reisman is making half her profits on ceramic dishes in jewel
tones, specifically for baking said brie, I feel it’s perhaps a little over
done.
So here’s a new suggestion from Food52,
using burrata. I first became captivated with burrata when I was looking up how
to make my own cheese. I wanted to make it, but you know how I feel about
recipes requiring me to use formal measurements. (If you’re interested in a DIY
project involving thermometers and something called “Polly-O mozzarella curd,
check it out here.)
I thought I might have to shelve my burrata fascination, until my local Loblaws
transformed themselves from a basic grocery store to a Gourmet Food Shop, with
all the conveniences of being located in a strip mall. So now I have a
delightful oyster bar, olive bar, and fromagerie just a few blocks away.
Start by making a balsamic reduction. Pour about a half-cup
of balsamic into a little pot or pan. Add 1 tbsp of honey and let simmer until
it reduces by half and has the viscosity of syrup. Set aside.
Slice your burrata, which is practically a religious
experience (and at $13.00 per ball, it deserves a little reverie), and plate.
Add fresh raspberries, and drizzle with balsamic reduction. A few cracks of
black pepper takes it to a new level. (Along the lines of baked brie, I think
people are kind of over sea salt or fleur de sel on their desserts. Black
pepper is just as easy but much more surprising. It’s almost whimsical.)
I think this dish is just that little bit extra for a
holiday gathering. Enjoy!
PS- For more burrata recipes, and an entirely enjoyable aesthetic
blog experience, check out Sunday
Suppers. 
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