|
|
|
 |
|
| Simple Syrup |
- 1 cup water
- 1 cup sugar
- 1 1/2 tablespoons light corn syrup
- 2 cinnamon sticks
|
| Ricotta Sorbet |
- 12 ounces ricotta (1 1/2 cups)
- 1/2 cup heavy cream
- 1 1/3 cups Simple Syrup
|
For the Simple Syrup, combine the water, sugar, and light corn syrup in a saucepan. Stir the mixture and place over medium heat. Bring to a boil, lower the heat, and stir until the sugar dissolves completely. Remove from heat and add the cinnamon sticks to the syrup. Set aside to cool.
For the Ricotta Sorbet, process the ricotta in the workbowl of a food processor until it liquefies. Remove the cinnamon sticks from the syrup, add the syrup to the ricotta, and pulse to combine. Strain the liquid through a fine mesh sieve or chinoise. Refrigerate until very cold. Pour into an ice cream machine and freeze according to the manufacture directions. Process to “soft-serve” consistency. Remove from the ice cream machine and place the mixture in a metal container, place in the freezer, and let freeze.
Makes about 2 1/2 cups ice cream and 4 servings.
Copyright © 2000 by Paula Lambert, The Cheese Lover’s Cookbook and Guide
|
|
- 1 heaping teaspoon salt
- 9 ounces fresh fettuccine
- 4 ounces Sweet Cream Butter
- 1 heaping tablespoon minced shallots
- 1 cup Crème Fraiche or heavy cream
- 4 ounces Parmigiano Reggiano, grated
- Freshly ground white pepper to taste
- 1 black or white truffle, optional
- 1/4 cup minced flat-leaf parsley, loosely packed
|
Bring a large pot of water to a boil and add the salt. Drop in the pasta, breaking the strands apart with a fork, and cook until al dente, about 5 minutes.
While the pasta is cooking melt the butter in a large skillet over medium heat. Add the shallots and saute for 2 to 3 minutes, until golden brown. Remove the skillet from the heat. Pour the Crème Fraiche into the skillet.
Reserve about 1/2 cup of the pasta cooking water and then drain the pasta into a colander.
Return the skillet to the stove over low heat. Add the pasta to the skillet and, using tongs or a pasta fork, gently toss the pasta to coat with the butter and shallots. Sprinkle the grated cheese over the pasta and toss again to distribute the cheese throughout. Add a little of the reserved pasta water, if necessary, to moisten the pasta and toss again. Remove the from the heat.
To serve, place the pasta on heated plates and sprinkle copious amounts of pepper over the pasta. Shave the truffle on top, if desired. Alternatively, finish each serving with a sprinkling of parsley. Serve immediately.
Serves 4
|
| llllllll |
Poached Pears with Pecan Praline Mascarpone Torta
3 cups Port
3/4 cup sugar
2 pieces lemon rind, 2 inches x 1/2 inch
2 whole cloves
6 Bosc pears, ripe but firm
6 mint leaves
1/2 pound Pecan Praline Mascarpone Torta
|
Pour the port into a deep saucepan large enough to hold the 6 pears at once. Add the sugar and stir until dissolved. Add the lemon rind and cloves. Peel the pears, leaving the stems attached. Trim off the bottoms of the pears so that they will stand up. Place them, immediately, as they are peeled, one by one, into the port and spoon the port over the pears to keep them from discoloring. Place the pan over medium heat and bring the port to a simmer. Cook the pears for 10 to 15 minutes, turning them carefully so that the wine colors all sides of the pears, or until tender but not mushy or soft. Test the pears with the tip of a knife inserted near the bottom. Remove to a plate. Reduce the wine by boiling it vigorously to half its volume, for about 20 minutes, stirring as necessary. It becomes thicker as it cools. Set aside and let cool.
Return the pears to the pan and spoon the sauce over the pears.
Before serving, make a tiny cut next to the stems and insert one mint leaf into the hole, poking it inside with the tip of the knife. Serve the pears in a pool of sauce with a heaping tablespoon of Pecan Praline Mascarpone Torta to the side of the pear.
Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.
|
| llllllll |
Mascarpone Tart Topped with Fresh Fruit
Sweet Pastry Crust
7 tablespoons (7/8 stick) unsalted butter
2/3 cup sugar
1/2 teaspoon grated lemon zest
3 egg yolks
1 1/2 cups unbleached all-purpose flour
Pinch of salt
|
|
Filling and Topping
1 pound mascarpone, cold (2 cups)
1/4 cup sugar
3 tablespoons Grand Marnier or other fruit-based liquer
1 pint strawberries (2 cups)
1 pint blueberries (2 cups)
1/4 cup apple jelly
|
Sweet Pastry Crust
Butter and flour a 10- to 12-inch tart pan with a removable bottom.
Place the butter, sugar, and lemon peel in the work bowl of food processor. Pulse until the ingredients are well mixed. Add the egg yolks and pulse to mix well. Add the flour and salt and pulse the processor briefly until the flour is mixed in. Be careful not to overwork the dough. The dough will be very crumbly. Remove the dough from the work bowl, press it into a ball and cover with plastic wrap. Refrigerate the dough for at least 30 minutes. Butter a 10- to 12-inch tart pan with a removable bottom.
Place the dough on a lightly floured piece of waxed paper on a work surface. Roll the dough out to a round that is 1 to 2 inches larger than the tart pan. Pick the dough and the waxed paper up and place the dough into the tart pan. If any of the dough tears just patch it back together with your fingers. Roll a rolling pin over the top of the tart pan to trim the edges. Remove the scraps. Pierce the bottom of the tart shell with the tines of a fork. Refrigerate for 30 minutes. Preheat the oven to 375ºF. Place in the oven and bake for 20 to 25 minutes, or until light golden brown. Remove to a rack to cool.
Filling and Topping
Mix the mascarpone with the sugar and 2 tablespoons of the Grand Marnier in a small bowl. Spread the mascarpone mixture onto the crust using a rubber spatula. Set aside. Remove the stems, and wash and dry the berries. If the strawberries are large, they may be cut into slices, halves, or quarters. Arrange the berries over the filling in an attractive pattern.
Place the jelly and remaining 1 tablespoon Grand Marnier in a small saucepan and simmer over low, stirring constantly, heat until smooth. Remove from heat. Use a pastry brush to paint the jelly glaze over the fruit. Remove the sides of the tart pan and loosen the tart from the bottom of the pan using a spatula. Slide it off the pan and place the tart on a serving platter. Refrigerate for at least 30 minutes.
To serve, cut into wedges. Serve chilled.
Serves 8
Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000.
|
|
Pasta Siciliana
1 lb dried pasta, spaghetti or any shape
1/4 cup olive oil
1 cup eggplant, cut into 1/2 cubes
3 red bell peppers, cut into 1/4 inch strips |
2 cloves garlic, minced
1/2 lb fresh mozzarella, cut into 1/4 inch strips
Salt and pepper to taste
Dried oregano to taste |
Saute eggplant, bell peppers and garlic in olive oil until soft. Cook pasta in rapidly boiling, salted water. When pasta is cooked al dente, drain immediately and place in serving bowl. Pour satueed vegetables and olive oil over pasta. Season with salt, pepper and oregano to taste. Toss well. Add mozzarella and toss briefly to distribute mozzarella throughout pasta. The warm pasta will melt the mozzarella in a minute or two.
Serves 4 to 6.
|
|
Pasta Primavera With Mascarpone
1 lb fresh linguine pasta
1/2 lb snow peas, with tips and strings removed
1 carrot, coarsely shredded into long strips
1/2 red bell pepper, cut into 1/4 strips
1/4 lb parmigiano cheese, freshly grated |
12 small stalks asparagus, cut into 1-1/2 lengths
1/4 cup butter
12 whole spinach leaves
3 green onions, cut into 1/4 inch julienne
1 lb mascarpone Salt and pepper to taste |
Prepare all the vegetables then quickly and briefly saute in butter (adding spinach leaves at the very end so that they are not overcooked). Cook pasta al dente in rapidly boiling, salted water. While the pasta is cooking, stir mascarpone into satueed vegetables and heat just enough to melt the cheese. Drain the pasta when it is cooked al dente, then top with mascarpone/vegetable mixture. Season with salt and pepper to taste. Toss pasta lightly, sprinkle with grated parmigiano cheese and then toss again.
Serves 4 to 6.
|
|
Tiramisu
6 oz bittersweet chocolate
24 ladyfingers or amaretto cookies
6 large eggs, separated |
1 lb mascarpone cheese
6 heaping Tablespoons granulated sugar
2 cups strong espresso coffee (or 1-1/2 cups espresso mixed with 1/2 cup rum or brandy) |
Coarsely chop or grate chocolate. Briefly dip ladyfingers into espresso (or espresso and rum combined) being careful not to let cookies get too soggy. Arrange 2/3 of ladyfingers to fill the bottom and go up the sides of a glass serving bowl. Beat egg yolks and sugar until light yellow in color. Add mascarpone to sugar/egg mixture and stir gently until well mixed. Beat egg whites until stiff and then gently fold into mascarpone mixture. Spoon half of mascaprone mixture onto ladyfingers in bowl. Sprinkle 1/3 of chopped chocolate over mascarpone. Arrange half of remaining ladyfingers in a layer on top of chocolate. Then spoon half of remaining mascarpone mixture and top with half of remaining chocolate. Repeat with layers of ladyfingers, mascarpone and top with chocolate. Cover tiramisu with plastic wrap and refrigerate for at least one hour before serving. Tiramisu can be made 24 hours in advance, if desired.
Serves 12.
|
|
|
Strawberry Godiva
3 to 4 pints strawberries
3/4 cup cup Godiva Liquer
6 eggs separated |
6 heaping tablespoons sugar
1 pound mascarpone
3 oz bittersweet chocolate, coarsely grated |
Wash and hull strawberries and set aside.
Beat egg whites until soft peaks form and set aside. Beat egg yolks and sugar well, until mixture is light yellow in color. Then pour in 3/4 cup Godiva liquer continue beating until liquer is well incorporated into eggs. Add mascarpone and stir gently. Then gently fold beaten egg whites into mascarpone mixture.
Arrange strawberries in long-stemmed large wine glasses. Generously spoon mascarpone mixture over strawberries and top with grated chocolate.
|
|
Berry Mascarpone Trifle
Sponge Cake:
6 eggs, separated
1 cup sugar
1/2 cup flower |
Grated peel of 1 orange
Flour to grease pan |
Beat egg yolks with sugar until light yellow in color. Stiffly beat the egg whites and fold into the yolk/sugar mixture. Slowly fold in the flour and orange zest. Spread batter on a greased and floured jelly roll pan and bake in a preheated 375-degree oven for 15 minutes. Invert pan on cake rack, cool and remove cake from baking pan.
Filling:
2 pints strawberries or other berries of your choice
6 heaping Tablespoons sugar
1/2 cup Grand Marnier |
1 lb mascarpone
6 eggs, separated |
Beat the egg yolks with 5 heaping tablespoons of sugar until light yellow in color. Add the mascarpone and mix well. Whip the egg whites until stiff and gently fold them into the mascarpone mixture.
Trifle:
Wash and hull strawberries. (Reserve approximately 1/2 pint of berries for garnish.) Slice the remaining strawberries and macerate in 1 heaping Tablespoon of sugar. Trim the sponge cake to fill the bottom and go up the sides of a glass serving bowl. Crumble and reserve the unused cake. Drizzle about 2/3 of the Grand Marnier over the cake in the serving bowl. Spoon half of the mascarpone filling over the sponge cake. Then spoon on the macerated berries and their juice Arrange the reserved, crumbled pieces of sponge cake on the berries and drizzle with the rest of the Grand Marnier. Cover cake with remaining mascarpone mixture. Arrange reserved berries on top. Cover with plastic wrap and refrigerte for up to 24 hours (but at least for one hour) before serving.
Serves 12.
|
|
