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Uses for Mascarpone

julseydesign Jan 6, 2009 01:58 PM

We bought some mascarpone to use for a poached pear tart. We got lazy and served the pears with ice cream. Now i have this left over. What should I do with it? I want it to be a little special because my roommate went all over the place to find it.

Suggestions please!

  1. p
    pesto Jan 10, 2009 08:59 AM

    Cook 1 lb of orzo. Drain and mix container of marscapone, 1 cup shredded italian fontina or muenster, 1/4 cup or so of parm, 2T unsalted butter.S&P to taste. Mix, put into a buttered casserole dish. Top with additional parm and dot with butter. Bake at 350 until bubbly and golden. A perfect accompaniment to anything (or just as is). yum.............

    1. s
      stay_classy Jan 10, 2009 06:50 AM

      Best late-night munchie snack (to be eaten rarely, of course :): Marscapone and nutella panini on thick cut brioche. Frighteningly addictive.

      2 Replies
      1. re: stay_classy
        r
        Raquel Jan 10, 2009 07:37 AM

        Oh my God, I've got to try this. Sounds luscious. Thanks!!!

        1. re: stay_classy
          pondrat Jan 10, 2009 01:04 PM

          That snack has all the right words in it...thanks for sharing this potentially dangerous treat..!!

        2. n
          normalheightsfoodie Jan 7, 2009 09:28 AM

          It is good with everything. You can add it to scrambled eggs.

          Mashed taters
          Whipped squash
          We recently purchased marinated tomatoes and served it over the marscapone.
          a small dollop with a pasta sauce will make it creamy.
          Whip it with brown sugar and serve with berries.

          1. pondrat Jan 7, 2009 08:38 AM

            It's great mixed with cream, sugar and Limoncello. Very simple recipe:

            http://tinyurl.com/8wjglg

            1. s
              Steady Habits Jan 6, 2009 09:18 PM

              For breakfast... spread on good quality but sightly stale bread...then spread favorite preserves on another slice (I like ginger marmalade, btw)... to make a mascarpone and preserves sandwich. Dip in favorite French Toast egg mixture and cook as usual.

              Don't forget the maple syrup.

              1. Paula76 Jan 6, 2009 09:09 PM

                I use mascarpone to make a beautiful cheesecake with white chocolate and dulce de leche (although you can use dark chocolate, raspberries or other ingredients of your choice). Here's an interesting recipe for you yo check out:

                http://www.bigoven.com/91538-Godiva-W...

                1. maria lorraine Jan 6, 2009 08:52 PM

                  Zuni in San Francisco makes phenomenal polenta, served with a glob of mascarapone in the middle and topped with freshly cracked pepper. That's the best I've ever had, and the way I make it all the time at home now.

                  1. Rmis32 Jan 6, 2009 08:31 PM

                    FRESH PINEAPPLE SLICED
                    HONEY
                    DARK RUM
                    LIME ZEST
                    LIME JUICE
                    MACERATE FOR 1 HR
                    ARRANGE PINEAPPLE SLICES IN A CIRCLE, DRIZZLE MACERADE ON TOP, PLACE A MOUND OF MASCARPONE IN CENTER W/ SLICE OF LIME RIND ATOP MASCARPONE, FOR GARNISH.

                    1. r
                      Raquel Jan 6, 2009 02:39 PM

                      I second the Tiramisu idea.

                      But, if you're looking for something savory...I often use up any extra mascarpone with pasta. My usuals are a lovely black pepper, bacon, and mascarpone and mascarpone LOVES squash of any kinds so if you're doing a butternut or pumpkin pasta that would be lovely too.

                      And the beautiful part is that it only takes minutes. For the first dish, I render some bacon or pancetta, put it to the side. I like some caramelized onion or garlic. If I have mushrooms, I'll add them too. Then boil the pasta. Heat up bacon mixture. Strain pasta, but leave a tiny bit of pasta water into a big bowl. Pour bacon mixture onto pasta and NOW add mascarpone so it melts into a cheesy sauce. I always add more romano or parmigianno, or being Greek, our version of both called Mitzithra (mee-tzee-thra) which is almost like a saltier ricotta salata. Anyway, some fresh herbs on top and a great bottle of wine and you're set!

                      2 Replies
                      1. re: Raquel
                        todao Jan 6, 2009 06:36 PM

                        Nice to see a reference to Mitzithra and suggestion on its use as an ingredient. I discovered it by accident at a restaurant a few years back and convince our local market to stock it in the specialty foods section. Wonderful stuff ...
                        What would you say to using Marscarpone in Beef Stroganoff?

                        1. re: todao
                          r
                          Raquel Jan 7, 2009 11:44 AM

                          I think that would be fabulous with Beef Stroganoff. I'm sure it will give it a more mellow, and less tangy than using the usual sour cream. Nice suggestion!

                      2. krisrishere Jan 6, 2009 02:16 PM

                        Why Tiramisu of course! :)

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