Dining and Drink

Recipe: Wisconsin valentine

Make this for your cheese-loving sweetie

In the dark, cold days of winter, do you long for a touch of summer, as I do? How about a fruity dessert for Valentine’s Day that can double as an indulgent (but healthful) breakfast or brunch dish?

This burrata with roasted strawberries may be just the ticket. It brings together creamy Wisconsin burrata (picture a pillow of fresh mozzarella filled with soft curd and cream) and bright, warm strawberries that can come from the freezer. In barren winter, I’d much rather use something that was frozen at the peak of ripeness than scavenge for imported berries with white shoulders and high prices.

Wisconsin winters are seriously challenging for locavores, with fruit topping the list of hard-to-come-by delicacies. By February, local fruit only comes frozen.

This year, I have an even greater appreciation for this dish. That’s because I am stepping up my eating local and eating (almost) exclusively within a 100-mile radius. That’s right—no sugar, no almonds, no cereal—wish me luck! Happily, I froze buckets of strawberries from my CSA last summer even before I decided to eat local. They are so good.

Recipe: Burrata with roasted strawberries

Ingredients:

Berries
1 pint berries or small package frozen berries (not in juice)
1 Tbsp. balsamic vinegar
1 tsp. vanilla
1 Tbsp. sugar or honey

Sauce
1/4 cup red wine
1 Tbsp. sugar or honey
1/8 tsp. cinnamon

Cheese
1 ball of burrata (1/2 tub)

Instructions:

1. Preheat oven to 400°F.
2. Slice larger berries in half (if frozen, thaw only enough to cut), then toss with balsamic vinegar, vanilla and 1 tablespoon sugar. Spread in a rimmed cake pan and roast in the oven until soft and juicy (about 25 minutes for frozen berries).
3. Pour off the berry juices into a small saucepan, then add red wine, 1 tablespoon sugar and cinnamon. Cook on medium high until reduced and slightly thickened.
4. Cut the burrata ball in half and set on a small plate. Top with roasted berries and wine sauce. Garnish with fresh herbs if desired. Serves two.

Inger Wilkerson writes about practical ways to eat well and live green on her blog, "Art of Natural Living." On another website, "A Year of Eating Locally," she chronicles her challenges of eating within 100 miles of home.


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