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leftover mascarpone - what to do?

After making some quince, mascarpone, and honey pizzas this weekend, I have been left with a bunch of mascarpone cheese and a loss of ideas of what to do with it.
My kitchen is pretty well stocked with staples, and I'd love to be able to throw something together using them, not having to go out and buy any unusual ingredients. I work long hours, so I have limited time, and would love some suggestions of easy recipes that will keep this mascarpone from going to waste. Please send me your ideas!

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  1. add it to polenta after it is cooked.

    1. Marscapone is good in everything. You can add it to simple scrambled eggs, spread it on toast.

      Add it to macarone and cheese.

      Use it in a gravy instead of cream.

      Mix it with herbs, parm, goat, and blue cheeses and serve as a spread.

      Poach pears in red wine and cinamon and put the marscapone in the middle where the core was.

      Marscapone makes everything better.

      1. I have used a recipe from Giada De Laurentiis (Food Network) which adds mascarpone cheese to store-bought cake mix for cupcakes. A bit blasphemous for those of us who love to bake, but they turned out great - moist and delicious. My other suggestion would be a cheesecake. I've never tried it with this cheese but I've seen alot of recipes around. Have fun!

        1. if you have roughtly 4 oz. left, you should make these cookies. they are very tasty, even without the icecream, and they keep for a long time.

          http://www.bakingobsession.com/2009/0...

          your pizza sounds divine. i'll try that this week. regular pizza dough?

          2 Replies
          1. re: jeniyo

            yes, I made a whole wheat dough - yeast, olive oil, white flour, wheat flour, salt, water. I used most of the dough for savory pizzas, but made two small ones with quince, mascarpone and drizzled honey over it. It turned out to be very delicious!

            Those cookies look amazing! While everyone's suggestions so far sound delicious, I may have found a recipe to try tonight - maybe I'll try them with the pumpkin ice cream I made last week

          2. Add it to a pasta sauce to make it creamy. I just did this with some sautéed mushrooms. Delicious. I'm thinking another possibility would be smoked salmon, chives, mascarpone...

            Let it come to room temperature and spread on scones with a dollop of jam. Please don't anyone accuse me of sacrilege, but the flavour of Mascarpone reminds me somewhat of Devon cream.

            In quiche, frittata, or scrambled eggs.

            In mashed potatoes.

            2 Replies
            1. re: Full tummy

              Not sacrilege at all! When I hosted a fancy tea party last year I put out bowl of fabulous fresh mascarpone instead of Devonshire cream for the scones.

              1. re: Ruth Lafler

                Oh, thank you (phew!!). Good to know I'm not the only one who noticed a similarity between the two. Just don't do it in Italy or England, I suppose!!!

            2. This may be too simple, but love using it to fill blintzes or crepes, along with some yummy compote or reduced jam.

              Mascarpone Pecan Pesto
              http://www.dailyunadventuresincooking...

              Mascarpone Semifreddo
              http://recipes.epicurean.com/recipe/1...

              Mascarpone Brownies
              http://www.thekitchn.com/thekitchn/sw...

              Peanut Butter Breakfast Strata
              http://www.recipezaar.com/peanut-butt...

              1. I've heard this Jamie Oliver recipe is good, and even better with the addition of sauteed chicken: http://www.jamieoliver.com/recipes/ve...

                4 Replies
                1. re: ChristinaMason

                  I make a variation of this that is less rich (no butter or cream, just mascarpone and pasta cooking water PLUS fresh lemon juice and lemon zest). And sometimes I'll use blanched broccoli rabe instead of spinach. And occasionally, I'll top the lemony, creamy pasta and vegetables with a poached egg.

                  OK, so it's not so much like this recipe anymore....but it's good!

                  1. re: 4Snisl

                    yum, thanks for sharing that. i've avoided making the recipe (even though I hear it's great) because it just sounds SO fattening. maybe i'll try your variation.

                  2. re: ChristinaMason

                    You know, I made that recipe once and didn't like how the mascarpone "melted" when added to the heat of the pan. I'd say mix the mascarpone (and lemon juice, etc.) with pasta water to thin and then mix with the rest of the ingredients *off the heat.* Just my opinion, though! Otherwise tasty...Lemon juice/zest is essential here.

                    1. re: jayaymeye

                      Good tip, thanks. I was wondering if the marscapone released its butterfat on the heat. I'll try your way!l

                  3. Mix it with some caramel (homemade or jarred, doesn't matter), fill any sort of pastry shell (tart shell, puff pastry, phyllo, big or small) with it, top with sliced, ripe bananas and drizzle with more caramel. One of my easiest, yummiest desserts.

                    1. Soften it up and add it to your pancake batter!

                        1. Go to FoodNetwork.com, enter the element (mascarpone) and tons of recipes will come up.

                          1. I've been intrigued by a couple recipes for poached pears where a little scoop of marscapone is put into the cored center of a pear half.

                            Here's one recipe that looks good:

                            http://www.epicurious.com/recipes/foo...

                            Here's another recipe that looks good:

                            http://projects.washingtonpost.com/re...