FOOD |D E L I G HT S
Originality as a culinary booster
HEADSHOT: MICHELLE VALBERG; MARGARET DICKENSON
Burrata Persimmon Stacks with Caviar are a heavenly starter for any meal.
Margaret Dickenson
T
his issue features three recipes that illustrate my determination to continue introducing originality into my culinary repertoire. Over the past diplomat and international canada
decade, burrata cheese — a cloud-like ball made of cream and mozzarella — has become a darling of serious chefs, usually paired with luscious tomatoes. Instead, I surprise guests with a unique burrata persimmon stack with caviar, delivering exquisite and complex colours, textures and flavours. Keep in mind that only ripe Hachiya persimmons should be used in this recipe. They appear on grocery shelves in October and are gone by midFebruary. Next, my inviting escargots and orzo with portobello are always a winner. And, when preparing for the holiday
season (or any time of the year), thrill your family and guests with my crunchy, addictive and scrumptious peanut butter chocolates. They are certain to become everyone’s new favourite. Bon Appetit! Burrata Persimmon Stacks with Caviar
Makes 4 servings For many, persimmons remain a rather unfamiliar fruit. They tend to make their appearance on the market primarily from October until February. But what does one do with persimmons? Here, I share a 81
