Showing posts with label mascarpone cheese. Show all posts
Showing posts with label mascarpone cheese. Show all posts

16 February 2014

Mascarpone Pasta Sauce with Bacon



Bacon is trending, no doubt about it. But when I first tried this favorite dish in my first year of blogging, I felt rather decadent for suggesting it. From 2007:

My father thoroughly understood the link between food and learning. When I was in grade school, Sunday night dinners at our house often involved “lessons” to match the food served. Learning by eating, so to speak.

13 February 2014

New! Apricot-Mascarpone Bread Pudding for Four

Apricot-Mascarpone Bread Pudding

It's too bad I had to eat my loaf of braided apricot bread because it really was a work of art. I had a slice, just to determine what I could match it up with: I considered something earthy, like brie.

Then at the grocery store I saw a carton of mascarpone. A light bulb when off, an aha! moment occurred.

And that was that.

15 February 2009

Baked Pears with Calvados and Mascarpone Cheese

For Grandma Annie, a fresh, juicy pear was the ultimate treat.

It took me rather a long time to appreciate pears. I found the taste a bit metallic and far too subtle on my young palate. Give me an orange instead, later an apple. That was then. This is now.

I was an adult before I began to savor the pear, which I now realize is a more sophisticated and shapelier cousin of of the apple.

A few years back, as we settled into autumn in the southwest of France, I bought two bottles of cider, pear and apple. Pear was sweet and light, while the apple was vinegar-y and heavy to my American-bred palate. I tossed it out.

Baked Pear with Calvados and Mascarpone Cheese (serves four)

  • 2 Red Bartlett pears
  • 1/4 cup Calvados
  • 2 teaspoons butter
  • 2 teaspoons brown sugar
  • 1/2 teaspoon cinnamon

For the cheese topping:
  • 1/3 cup mascarpone cheese
  • dash vanilla extract
  • pinch sugar
  • 2 tablespoons roasted walnuts


Halve the pears, cutting from the top down, and hollow out the center. A grapefruit spoon or a sturdy melon baller is perfect for this task. Set aside.

Melt butter and sugar, add the Calvados and a pinch of cinnamon. Pour over the pears and allow them to absorb the liquid for about 20 minutes.

Meanwhile, pre-heat oven to 375. Place the pears cut side up in a buttered baking dish. Drizzle the remaining liquid over the pears, allowing it to pool in the center of the pear halves. Bake for 30-40 minutes until pears are softer, but still firm.

While pears are baking, blend mascarpone with vanilla and sugar.

Remove pears from oven. Allow to cool for 10 minutes. Stuff center of pears with mascarpone cheese. Top with roasted walnuts.

The taste is subtle, the sensation on the tongue is crisp, creamy and crunchy.

26 January 2007

When a Recipe Flops



Buttery Bittersweet Mascarpone Truffles From Wisconsin


  • 4 ounces finest quality bittersweet chocolate, chopped
  • 4 ounces finest quality milk chocolate, chopped
  • 2/3 cup heavy cream
  • 2 tablespoons sugar
  • 4 ounces (1/2 cup) mascarpone, at room temperature
  • 1 tablespoon liqueur
  • 1 cup finely ground pecans or walnuts


Place all ingredients — except nuts — in a double boiler or a small bowl or pan set over a deeper sauce pan. Warm over medium heat, stirring frequently until the mixture is thoroughly melted and smooth.

Cover and refrigerate overnight.

The next day, quickly roll into medium balls and place on wax paper. Coat in cocoa powder, finely ground nuts or sugar. Refrigerate: These are soft truffles and must remain chilled to retain their shape.

In theory, that is. In practice, I was not so lucky. I must have done something wrong — gotten some water in my mix or something — because I ended up with sauce. Or dip. But since my theory is when life hands you dip, get chips, I found a way to rebound. When eaten with dipping pretzels, this truffle mix makes a dandy dip. And it's already got cheese in it.

Please Note: I take full responsibility for the failure. Milk Marketing Board recipes are highly reliable and I've never gone wrong with one. I think the arrival of my goodies in the middle of the truffle process distracted me.