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Default mascarpone

I have half a tub of mascarpone left over from dinner last night.
(Delicious: lentils with spinach, mascarpone, and goat cheese. Served
it with barley pilaf and parmesan-coated baked psoudo-fried eggplant
slices.)

What to do with the rest of the mascarpone? If I had ladyfingers I'd
make tiramisu, but none in the house. What would you do with it? I've
never bought it before.

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Default mascarpone

Jude wrote:
> I have half a tub of mascarpone left over from dinner last night.
> (Delicious: lentils with spinach, mascarpone, and goat cheese. Served
> it with barley pilaf and parmesan-coated baked psoudo-fried eggplant
> slices.)
>
> What to do with the rest of the mascarpone? If I had ladyfingers I'd
> make tiramisu, but none in the house. What would you do with it? I've
> never bought it before.
>


Check out my Birthday dinner thread; dish number 4.

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Default mascarpone

Jude wrote:
> I have half a tub of mascarpone left over from dinner last night.
> (Delicious: lentils with spinach, mascarpone, and goat cheese. Served
> it with barley pilaf and parmesan-coated baked psoudo-fried eggplant
> slices.)
>
> What to do with the rest of the mascarpone? If I had ladyfingers I'd
> make tiramisu, but none in the house. What would you do with it? I've
> never bought it before.


Make a baked-blind nut crust, add confectioner's sugar to taste to the
mascarpone and spread in crust, top with wild blueberries, glaze with red
currant glaze.


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Default mascarpone

Jude wrote:
> I have half a tub of mascarpone left over from dinner last night.
> What to do with the rest of the mascarpone?


Here's a great way to use mascarpone if you have an ice cream maker.
The basic recipe I use is:

1 1/4 cups non-fat milk
2/3 cup sugar
8 oz. mascarpone
whatever flavorings you want

Heat the milk and sugar to dissolve the sugar, cool, whisk in the
mascarpone, and mix in the ice cream maker.

So far, I've made vanilla (split a vanilla bean, scrape out the
goodies, add both the goodies and the pod along with the milk and
sugar); cinnamon (to go over apples sauteed in butter); and chocolate
(a heaping tsp of cocoa and about 1/3 vanilla bean into the milk, plus
smashed chocolate chips and toasted almond slivers before the mix goes
into the machine.) All were very tasty. This week I'll try using some
berry preserves.

If your "half a tub" means about 4 ozs., you can easily ramp this up
to fit 12 ozs. There would be plenty of room for this in my ice cream
maker.

David

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Default mascarpone

Jude wrote:
>
> I have half a tub of mascarpone left over from dinner last night.
> (Delicious: lentils with spinach, mascarpone, and goat cheese. Served
> it with barley pilaf and parmesan-coated baked psoudo-fried eggplant
> slices.)
>
> What to do with the rest of the mascarpone? If I had ladyfingers I'd
> make tiramisu, but none in the house. What would you do with it? I've
> never bought it before.


I'd go buy the ladyfingers and make the tiramisu.

Pete C.


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Default mascarpone

Jude asked:

> I have half a tub of mascarpone left over from dinner last night.
> (Delicious: lentils with spinach, mascarpone, and goat cheese. Served
> it with barley pilaf and parmesan-coated baked psoudo-fried eggplant
> slices.)
>
> What to do with the rest of the mascarpone? If I had ladyfingers I'd
> make tiramisu, but none in the house. What would you do with it? I've
> never bought it before.


Do you have any fruit?

Grill or broil any of the following and serve with a dollop of mascarpone:

peach halves (sprinkle with nutmeg after grilling)
plum halves (sprinkle lightly with cinnamon)
fig halves (put a couple drops of good balsamic vinegar on top)
pineapple wedges (sprinkle lightly with allspice or vanilla extract)


If you don't feel like firing up the grill, you can serve the mascarpone
with the uncooked cut-up fruit. In that case you can add strawberries to the
list, and you might want to sprinkle them with brown sugar.

Bob


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Default mascarpone

Bob Terwilliger wrote:
> Jude asked:
>
> > I have half a tub of mascarpone left over from dinner last night.
> > (Delicious: lentils with spinach, mascarpone, and goat cheese. Served
> > it with barley pilaf and parmesan-coated baked psoudo-fried eggplant
> > slices.)
> >
> > What to do with the rest of the mascarpone? If I had ladyfingers I'd
> > make tiramisu, but none in the house. What would you do with it? I've
> > never bought it before.

>
> Do you have any fruit?
>
> Grill or broil any of the following and serve with a dollop of mascarpone:
>
> peach halves (sprinkle with nutmeg after grilling)
> plum halves (sprinkle lightly with cinnamon)
> fig halves (put a couple drops of good balsamic vinegar on top)
> pineapple wedges (sprinkle lightly with allspice or vanilla extract)


Oh, great ideas. We're grilling this weekend. Might give it a try.
>
>
> If you don't feel like firing up the grill, you can serve the mascarpone
> with the uncooked cut-up fruit. In that case you can add strawberries to the
> list, and you might want to sprinkle them with brown sugar.


I like strawberries with sour cream that's been dusted with brown
sugar.
>
> Bob


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Default mascarpone

Jude wrote:
> I have half a tub of mascarpone left over from dinner last night.
> (Delicious: lentils with spinach, mascarpone, and goat cheese. Served
> it with barley pilaf and parmesan-coated baked psoudo-fried eggplant
> slices.)
>
> What to do with the rest of the mascarpone? If I had ladyfingers I'd
> make tiramisu, but none in the house. What would you do with it? I've
> never bought it before.
>


mix it with toasted crushed cumin seeds and garam masala, spread on slices of
baguette and top with roasted sweet potato and cold smoked salmon. It's one of
my favorites.

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I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.
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Default mascarpone

The Bubbo wrote:

> mix it with toasted crushed cumin seeds and garam masala, spread on slices of
> baguette and top with roasted sweet potato and cold smoked salmon. It's one of
> my favorites.


Whoa, now that's creative. I've got to try that.

Here's a recipe for homemade mascarpone. Use the highest
quality cream you can get and you'll have something better
than store bought. It's wonderful stuff.

I seem to rememeber Bob Pastorio mentioning he uses citric acid
instead of tartaric acid. Citric is easier to find.

Homemade Mascarpone

1 Q light cream or half & half
1/4 t tartaric acid

Heat cream to 180-185 F, remove from heat. Add tartaric
acid. If cheese does not coagulate add a bit more. Too
much will make it grainy.

Drain using cheesecloth or coffee filter.

--
Reg

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Default mascarpone

Reg wrote:
> The Bubbo wrote:
>
>> mix it with toasted crushed cumin seeds and garam masala, spread on slices

of
>> baguette and top with roasted sweet potato and cold smoked salmon. It's one

of
>> my favorites.

>
> Whoa, now that's creative. I've got to try that.
>
> Here's a recipe for homemade mascarpone. Use the highest
> quality cream you can get and you'll have something better
> than store bought. It's wonderful stuff.
>
> I seem to rememeber Bob Pastorio mentioning he uses citric acid
> instead of tartaric acid. Citric is easier to find.
>
> Homemade Mascarpone
>
> 1 Q light cream or half & half
> 1/4 t tartaric acid
>
> Heat cream to 180-185 F, remove from heat. Add tartaric
> acid. If cheese does not coagulate add a bit more. Too
> much will make it grainy.
>
> Drain using cheesecloth or coffee filter.
>


I got a book for making homemade cheese that I still have not utilized (it was
a summer project that fell by the wayside). I definitely need to do it this
winter.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.


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Default mascarpone


"Jude" > wrote in message
ups.com...
>I have half a tub of mascarpone left over from dinner last night.
> (Delicious: lentils with spinach, mascarpone, and goat cheese. Served
> it with barley pilaf and parmesan-coated baked psoudo-fried eggplant
> slices.)
>
> What to do with the rest of the mascarpone? If I had ladyfingers I'd
> make tiramisu, but none in the house. What would you do with it? I've
> never bought it before.
>


It's good with fruits if you add a little bit of vanilla and sugar. You can also save
it until you get ladyfingers When strawberries are in season I put the mascarpone
in a pastry tube and "stuff" strawberries with it. Sometimes I add a drop of almond
extract too. Or, you can mix it with powdered sugar and vanilla and sandwich it
between cookies. My SIL made these for a baby shower with tiny chocolate chip cookies
and chocolate cookies.
I also make a really good polenta dish with mascarpone. You cook the polenta with
chicken stock, then when it thickens, pour it into a casserole dish and top with
spoonfuls of mascarpone and pesto, side by side, and bake 20 minutes. It's sooooo
yummy and comforting and good. And did I mention I really like this decadent dish??

hth,
kimberly


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Default mascarpone

Jude wrote:
> What to do with the rest of the mascarpone?


I was surfing past Emeril a few nights ago just as he mentioned
mascarpone, so I stopped to listen -- just this once! His recipe for
stuffed onions looks pretty good and I plan to try it.

http://www.foodnetwork.com/food/emer..._28887,00.html

David

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Default mascarpone

Nexis wrote:
> "Jude" > wrote in message
> ups.com...
> >I have half a tub of mascarpone left over from dinner last night.
> > (Delicious: lentils with spinach, mascarpone, and goat cheese. Served
> > it with barley pilaf and parmesan-coated baked psoudo-fried eggplant
> > slices.)
> >
> > What to do with the rest of the mascarpone? If I had ladyfingers I'd
> > make tiramisu, but none in the house. What would you do with it? I've
> > never bought it before.


> I also make a really good polenta dish with mascarpone. You cook the polenta with
> chicken stock, then when it thickens, pour it into a casserole dish and top with
> spoonfuls of mascarpone and pesto, side by side, and bake 20 minutes. It's sooooo
> yummy and comforting and good. And did I mention I really like this decadent dish??
>
> hth,
> kimberly



This was our winner! Here's my variation on it:

Made a thick polenta, with veggie stock as the liquid. Simmered 35
minutes, then stirred in some freshly grated romano cheese. Spread it
in a loaf pan to solidify.

Sliced it and laid the slices in a 9x13 baking dish.

Spread a layer of carmelized onions over it.
Sliced 4 leftover cloves of roasted garlic over the onions.
Dolloped mascarpone and pesto alternat3ely on the slices.
Sprinkled the last bit of mozzarella over it.

Baked it for 30 minutes until hot and bubbly.

Served it with white beans, and a salad of blanched green beans, sliced
cucmber and toasted hazelnuts marinated in a lemon vinaigrette.

Thanks for the idea....it's been ages since I've done polenta, and this
was so good and gooey and rich and hot........

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