- ice cream
- lightly sweetened & served with fresh fruit or poached pears
- mashed potatoes
- artichoke dip
- beef stroganoff (in place of sour cream)
- pasta (stuff in ravioli, or make a sauce with tomatoes & pancetta or bacon)
this is the recipe that immediately came to mind when I saw this thread. made these with my daughter who is a strawberry lover and was, at the time, a huge fan of the color pink. I liked them regardless of the color and the mascarpone added nice moisture and richness, like ladyberd says.
I also recently made this recipe out of my Bon Appetit cookbook - all agreed it was delicious and out of the ordinary: http://www.epicurious.com/recipes/food/views/Figs-with-Balsamic-Vinegar-Mascarpone-and-Walnuts-236949
Add it to your favorite pancake batter! We would add an entire (softened) container to the batter...they come out very creamy and rich.
I also like putting a bit in creamy pasta sauces, spread on a bagel, or I'll add a little sugar , lemon zest, and vanilla and then eat that with fresh berries.
Gourmet has a recipe for a strawberry mascarpone tart with port glaze. One of my favorite tarts.
I had a dessert at a restaurant in Ireland (that I've successfully recreated) of meringue cups filled with mascarpone and topped with slightly cooked & sweetened berries (frozen work well). It looks beautiful, and the tastes and textures are lovely contrasts (sugary, crunchy meringue + cool, rich, smooth mascarpone + warm, sweet, tart, soft berries).
Mix it with garlic, onion, capers and tomatoes, then scoop and bagel, toast it, and fill with lox and the mascarpone spread.
Mix with chopped hazelnuts and fill blintzes, then serve topped with a Bing Cherry sauce.
Make mini filo cups by spreading filo in mini-muffin tins, then fill with mascarpone blended with feta til smooth. Top with diced caramelized onions and bake at 375 or 400 til golden.
8 oz mascarpone
8 oz pureed pears or apples
4 oz flour
2 oz sugar
1/2 - 1 tsp cinnamon to taste
11/2 tsp vanilla (sometimes i even use 2 -- im a vanilla nut)
Mix cheese and puree, then eggs, and vanilla. fold in dry ingredients. Don't stir too much. Fry at medium-low heat. Very fluffy.