Burrata: A Homemade Cheese Appetizer from Trixie’s for Any Holiday


burrata served at trixies

We love our cheese. We’re from Wisconsin. On a recent food travel trip to Door County, we snuggled in for an amazing farm-to-table dinner at Trixie’s in Ephriam. While all the dishes delighted and impressed, we couldn’t refuse the opportunity to share their recipe for burrata, an appetizer made with fresh mozzarella and cream.

In Italian, burrata translates to “buttery,” so you know this dish is indulgent. The outside of the burrata is solid mozzarella formed into a pouch, filled inside with a soft and creamy soft cheese mixture. For those who already make their own mozzarella cheese, this recipe is perfect for the Christmas holidays, New Year celebrations or if you want to take your Super Bowl party up a major notch.

“We knew we needed to find a way to put cheese on the menu in a distinctive way, this being a wine bar in Wisconsin,” beams Sarah Holmes, owner and manager of Trixie’s. “Burrata seemed like the most obvious choice. You don’t see it on a lot of menus in the area and it’s something very special we knew we could make using products from our home state. Burrata fits in just right because it’s soft and pillowy, kind of like Trixie’s. Burrata pairs well with gremolata, olive oil and balsamic, grape must or chutney.”

Trixie’s is also a part of the national phenomenon of farmers-turned-chefs. Who knows the ingredients on a menu better than the farmers who grow them? While starting out as farmers, Chefs Matt Chambas and Erin Murphy are now the masters in Trixie’s kitchen, creating a fusion of Midwestern flavors alongside Asian, Israeli and Greek dishes. From miso ramen to saganaki, wontons to couscous, there’s a creative and tasty dish for everyone here.

“Our restaurants were founded on the idea that they would source local ingredients whenever possible and would keep sustainability at the forefront,” says Holmes, who is also co-owner, with her husband Mike Holmes, of the Wickman House. “We met Matt and Erin six years ago when they were roommates at a hobby farm we used to call Mink River Farms. Neither of them are from Door County but they both were drawn here by the opportunity to be part farmer, part chef. They both spend their days off foraging the county for mushrooms, ramps, spruce tips, and flowers. They both played a huge role in the development of the Wickman House gardens which supply both restaurants with produce.”

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