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mascarpone?

i got a tub in the fridge and i dunno what to do with it. i'd like to pair it with something simple. any suggestions?

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  1. Giada DeLaurentis on Foodtv has used mascarpone in several recipes, and they always look good. I'd search there to start.

    1 Reply
    1. re: Funwithfood

      P.S. Martha Stewart has a recipe for Strawberry Cream Cheesecake in her July issue, which uses mascarpone--looks delicious.

    2. Stir it through a risotto - perhaps asparagus and lemon - in place of parmesan or make a tiramisu

      1 Reply
      1. re: Tango

        mmm.... you just made me think of a dessert risotto, not quite a rice pudding but still very nice. if you cook up the risotto with a little butter, some milk, white wine, a touch of brown sugar, etc.. then swirled in some marscapone and topped it off with some mascerated berries. mmmmmmm.........

      2. http://www.chowhound.com/topics/show/...

        How about using mascarpone in place of the cream cheese?

        1. You could use it to top berries: The book Two Easy Italian by the chefs at River Cafe in London has a good recipe for blackberries topped with mascarpone and then baked for a short time. YUM

          2 Replies
          1. re: QueenCeleste

            Pairing with berries is great, but no need to bake. Maybe a little sugar and vanilla in the mascarpone, whip it up, serve atop berries. The other day I used it with macerated strawberries for a simple strawberry shortcake dessert.

            1. re: Pupster

              Also make excellent homemade ice cream.

          2. Make the following french toast recipe from Epicurious:

            slice a loaf bread into 1 inch slices, butter one side and put in a buttered baking dish (I used a cookie sheet with a rim) buttered side up. It's OK if you have to squeeze the bread together a bit.

            Combine 1-2/3 cups milk, 2 eggs, and 1/2 tsp salt. Pour over the bread (I then turned the bread over for a few seconds and re-flipped so that the buttered side was up again) to ensure that the top got some of the milk-egg mix). Let sit or refrigerate until the milk-egg mix has been absorbed.

            Sprinkle a few tablespoons granulated sugar, followed by some grated orange zest over the bread (the zest is my addition). Bake at 425 for about 20 minutes, until the toast puffs up (it didn't puff for me but I used Zingerman's chocolate cherry bread, not plain white bread).

            Add a little sugar (1 tbsp at most) and some more zest to an 8 ounce tub of mascarpone and whip. Serve with the french toast.