Stone Fruit with Burrata and Sweet Corn Puree
Chefs Eric Patterson and Jen Blakeslee of The Cook's House in Traverse City, Michigan, are pros at harmonizing flavors, textures and aromas. With creamy cheese, savory corn puree, fruit, herbs and olive oil, this is a mic drop of an appetizer that's much easier than it looks.
Source: Midwest Living
Credit: Carson Downing
Don't throw away the syrup! Discard the cardamom pods and use it to sweeten tea, flavor cocktails or top pancakes. Store in a jar or bottle for up to 2 weeks in the refrigerator.
542 calories; fat 15g; cholesterol 32mg; saturated fat 7g; carbohydrates 91g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 64g; protein 13g; vitamin a 626.7IU; vitamin c 8.8mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3mg; vitamin b6 0.1mg; folate 76.9mcg; vitamin b12 0.2mcg; sodium 609mg; potassium 286mg; calcium 234mg; iron 2.3mg.