I just made some risotto and have about 3/4 of a tub of Mascarpone leftover.
Any suggestions as to what I should do with it?
By Odelay101
on Oct 4, 2006 11:10 PM
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Fresh figs. Top fresh figs with marscapone.
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briefly soak strawberries in sweet balsamic, top with mascarpone
or obviously any tiramisu variation
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use instead of butter on toast ...
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Oh God, I did this for a week for breakfast, topped with figs or strawberries, before I realized how quickly my pot belly was growing. So good.
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I'd mix it with wild roasted mushrooms, breadcrumbs and shallots for a ravioli filling
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Tiramisu or mixed with ricotta and use it to fill cannoli. Mascarpone is used much like pastry cream in Italian baking and the uses are almost endless.
IMVHO, It's much too expensive to waste too.
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Yes. I was surprised at how expensive it is. Expecially if you buy real Italian stuff.
The East Village Cheese Shop had a decent deal on an American one , though.
@3.99 for a 16 oz. tub. Not cheap, but better than the $8 they were charging for 8 oz. of the Italian stuff. My risotto still came out great.
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Mine was $4.99 for 8 oz., but I needed 4 lbs!!! I just posted about this on the report for my wedding reception, wondering if there's any kind of a close substitute.
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Substitute the Marscapone cheese with 16 oz. cream cheese whipped with 3 T milk.
I have alos used equal parts cream cheese and sour cream.
Beware that the substitutions will change the Ph of the recipe if the Mascarpone is a cake ingredient.
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Lock the door and get out a spoon.
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My thoughts exactly!
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Other than tiramisu, will have to think about that for tomorrow now... Mix in a little sugar and some marsala/cognac (even vin santo - yuk) and use as a thick 'dip' for those big (soft) amoretti biscuits. Have after dinner with an espresso. Or mid morning, lunch, afternoon as you've made too much flavoured cheese!
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Scoop into balls and roll in cocoa powder and chopped pistachios.
Sweetend with a bit of sugar or not, very tasty!
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