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What do with Quark?

Even worse - what to do with vanilla bean quark & lemon quark? Initial research reveals cheesecake recipes (I need cheesecake like a hole in my foot) and complicated pastries... Am I outta luck if I'm lazy?

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  1. Why not mix in some granola and eat it for breakfast?

    1. The current "Dessert Cookbook of the Month" Alice Medrich's "Pure Dessert" has a recipe for quark souffle that sounds delicious that I was going to recommend until I saw your last comment about feeling too lazy to do something elaborate. Still, it sounds delicious to me (and, as dessert recipes go, not that complicated): http://www.globalgourmet.com/food/ild...

      ~TDQ

      4 Replies
      1. re: The Dairy Queen

        The quark souffle is the easiest souffle I have ever made. The most complicated part is separating the eggs whipping up the egg whites. You just mix the quark and the yolks flour and sugar, and fold in the egg whites. It is super easy.

        I also just love quark spread on crepes, or even just waffles. Or eating it with a spoon.

        1. re: jsaimd

          OK, maybe I should stop being so lazy and make that souffle. ;)

          1. re: eeblet

            Too bad it's already flavored. You can make a fabulous bread spread or a dip-like thing for potatoes with scallions, onions, s&p --

            The vanilla quark might be nice with fresh strawberries. And much less involved than a soufflé '-)

            1. re: linguafood

              Lemon quark is wonderful with berries, or spread on toast for breakfast.

      2. A friend from Germany was disconsolate since she was unable to find quark here. She says that the cheesecake it makes is unsurpassed...

        1. Did you use it yet? I actually *just* posted a recipe on my blog for a lemon-fromage blanc (quark) ice cream. It was insanely good! It's quite easy to make, though by no means healthy. And if you don't have an ice cream maker, you could always make a lemon tart (which is what actually inspired my ice cream).

          Let me know if you want further details.

          6 Replies
          1. re: littlegreenpea

            Ooh, I do want further details! I've not yet used my quark - my weekend consisted of lots and lots of work, no time for cooking.

            1. re: eeblet

              No prob! Here's the original recipe for the lemon-fromage blanc tart:
              http://www.theglobeandmail.com/servle...

              I essentially just took the custard from this tart recipe and, with a few slight modifications, turned it into an ice cream. When I took the custard out of the fridge after chilling overnight (just before churning it), it was definitely thicker than the average ice cream base -- so don't let that concern you. I just threw it into the ice cream maker and it turned out perfectly. Enjoy!
              Here's my gloss on the ice cream, with further recipe details:
              http://www.gastereas-table.com/2008/0...

              As for the vanilla quark? You could just serve it alongside a fruit and nut plate, or incorporate it into some sort of vanilla ice cream. As for savory, I wonder if you could use it in stuffed baked chicken breasts, with rosemary maybe?

              1. re: littlegreenpea

                Wow, thanks for the links - that looks gorgeous. ...But if my life keeps up like it is, I may just give my lemon quark and your recipe to a motivated friend. :)

                1. re: eeblet

                  Maybe you could just throw the quark into the ice cream machine without making a custard. Makes great soft serve and it's easy.

                  1. re: choctastic

                    Choctastic: Just the quark as is? Maybe mix it with some whipping cream and sugar on the stove first? That would still get one out of making custard when pressed for time.

                  2. re: eeblet

                    eeblet: Not a problem. There's always next time!

            2. How about filling a tart shell with the quark whipped with a little sugar and topped with fresh strawberries or other fruit?