This meal is served at New York City's Millesime at the Carlton Hotel, and was created by their executive chef Alan Ashkinaze. Known for its fine cuisine, this recipe incorporates Millesime's love of delicious food, along with a twist on a typical Rainier cherry meal.
- 6 cheese curds
- salt (to taste)
- 3 Gallon simmering water
- 2 Gallon ice water (in a medium bowl
- 3/4 Cup distilled white vinegar
- 3/4 Cup water
- 3/4 Cup sugar
- 2 Teaspoon whole black pepper corns
- 1 Teaspoon coriander seeds
- 1/2 Teaspoon mustard seed
- 1/2 Teaspoon crushed red pepper flakes
- 1 Pound fresh cherries
- 1 Sprig thyme
- 1 Bunch mint
White Balsamic Vinaigrette
- 4 Ounce white balsamic vinegar
- 1 Teaspoon dijon Mustard
- 1 Tablespoon shallot-brunoise
- 1 Teaspoon finely chopped fresh thyme
- 2 Teaspoon kosher salt
- 1/2 Teaspoon ground white pepper
- 2/3 Cup blended olive oil
- 1.5 Teaspoon honey
- 1 Ounce olive oil
- 1 Teaspoon black pepper ground
- 2 Teaspoon salt
- 3 Ounce thinly sliced smoked salmon (specialty market)
- 1 Ounce baby arugula
- 5 vine ripe cherry tomatos cut in 1/2
- 3 Ounce white balsamic vinaigrette
- 2 Slices baguette (toasted)
Burrata- Step 1:
Allow the curd to come to room temperature and cut into 1 inch cubes
In a large pot, boil water and add a good amount of salt, it should taste like seawater. Turn the flame to very low then add the curd cubes (With a wooden spoon knead the curd so that it begins to come together)
After a few turns remove about ¼ of the curd and begin stringing it apart and placing in a medium size bowl, add enough heavy cream to the pulled curd so that it resembles the consistency of ricotta cheese
Continue kneading the remaining curd till soft and malleable. Pinch off 3 inch balls from the curd, and while still hot spread very thin, if it cools too much and looses its pliability gently put in into the warm water
Scoop a good amount of the creamy-cheese filling into the curd you’ve spread thin and immediately close all the ends to resemble a little pouch
Have a bowl of lightly salted cool water to drop your pouches of burrata into
Pickled Cherries- Step 1:
Bring first 7 ingredients to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar.
Reduce heat to low; simmer 5 minutes.. Add cherries, thyme to saucepan. Simmer until cherries are tender, 2-3 minutes.
Add mint, transfer cherries to a 1 quart mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill.
White Balsamic Vinaigrette- Step 1:
Using a blender mix honey, mustard, vinegar and oil and emulsify. Season with salt & pepper and fold in shallots & thyme
To Prepare- Step 1:
Chop 5 pickled cherries and mix with olive oil and gently spoon over burrata and season with salt & black pepper.
Place in center of plate and lay smoked salmon ribbons next to Burrata. Toss remainder of the Pickled Cherries, Tomatoes and Arugula with Vinaigrette, season with salt and pepper and lay next to Burrata.
Serve with 2 slices of baguette lightly grilled or toasted and drizzled with olive oil.