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A to Z Recipes
January 19, 2008
Always something to make you think,
laugh and cook.
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Good morning to one and all. What's this? An issue of A to Z Recipes
Newsletter? Maggie is on vacation! And this is neither a Wednesday nor a Sunday! What gives?
We have a Birthday Baby! And, this is not just any Birthday Baby, folks. Yes, I personally believe everyone's birthday is important. Heck, I dedicate an entire section to them in every issue (and spend a
lot of time keeping them current). However, each of us does a little something special for the birthdays of loved ones, a gift, if you will. This issue is my gift to such a person in my life. Happiest of birthday wishes go out today to
Larry Holmes in Toronto, Canada. There are thousands of a2z readers, and over the years, many thousands more. There's only a handful who've been with me as long and fewer who've unfailingly supported my efforts here in every way possible. Larry is a personal friend, a wonderful cook, and has been with me through thick and thin. He contributes
recipes weekly, makes a financial donation monthly, but primarily he has been my mentor; someone who can be trusted to provide criticism - and praise - without bias. I felt the nicest gift I could give him would be to add to his repertoire of recipes containing two of his favorite ingredients:
mascarpone cheese and coffee. He collects recipes from all over the world which contain one or both of these readily available ingredients (we'll learn how to make a suitable substitution for mascarpone if it is unavailable or too pricey). So, Larry dear, here's to you and our other
Birthday Babies: Vera T. in Baton Rouge,
Louisiana, and Donna R. in Elkhorn,
Wisconsin. I believe everyone will find a tidbit or two here helpful and worth saving (and savoring!).
I have worked on using this new format. Do you like it? I think it looks nice and will be great for copying and pasting recipes for future use. It should work well for all email programs, and look good on our
web site.
A note to all of you:
The current Monthly Theme topic of Lighten Up, recipes that are lighter in calories and fat, is still open. I feared when I took some time off from publishing that the theme issue might suffer. It has, but there is still the entire month to get your recipes in, so I am hopeful! Please visit the
Monthly Theme section to read up on the theme topic and how you can send your recipes in to me. While you're at it, send in a few recipes for regular issues, too. Thanks!
I'm enjoying my time away from publishing but miss all of you. We'll see you here again soon, God willing.
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Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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"Great minds have purposes, others have wishes."
~ Washington Irving
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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THE BUTTERFLY AND THE FLOWER
Shared by Aafrin, Pune, India
Once, there was a man who asked God for a butterfly and a flower. But instead, God gave him a cactus and a caterpillar. The man was sad. He
didn't understand why the request was mistaken. He thought; "Oh well, God has too many people to care for." So, he decided not to question.
After some time, the man went to check up on his request that he had left forgotten. To his surprise, from the thorny and ugly cactus, a beautiful flower had grown. The unsightly caterpillar had been transformed into the most beautiful butterfly.
God always does things right. His way is ALWAYS the best way, even if to us it seems all wrong. If you asked God for something and received another. TRUST... you can be sure that He will always give you what you need at the appropriate time.
What you want is not always what you need.
God never fails to grant our petitions, so keep on going for Him without doubting or murmuring.
Today's thorn is tomorrow's flower.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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MASCARPONE CHEESE
Craig Miyamoto
What It Is? - How It's Made? - How You Can Make It? - Substitutions? - Where To Get It?
Mascarpone is a triple-creme cheese, made from a generally low-fat (25%) content fresh cream. It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers -- a special diet that creates a unique taste often described as "fresh and delicious."
Mascarpone is used in regional dishes of Lombardy, where it is a specialty. It generally is used alone (sometimes a bit of sugar is added) or in zabaglione. Milky-white in color, it is a thick cream that is easily spread. When fresh, it smells like milk and cream, and often is used in place of butter to thicken and enrich rissoti.
The cheese apparently originated in the area between Lodi and Abbiategrasso, west and south of Milan, probably in the late-16th or early-17th century. Some say the name came from "mas que bueno" (Spanish for "better than good"), although this may only have been a judgement made by a Spanish official when Lombardy was dominated by Spain. It also may have come from "mascarpa," a milk produce made from the whey of stracchino or aged cheese.
Or, it may come from "mascarpia," the local dialect for ricotta, since both cheeses are made by a virtually identical process. The thought then, is that mascarpone originated as a by-product from other cheeses.
Originally, it was produced in autumn and winter for immediate consumption. Generally, the cheese is sold right after processing and should be used immediately. If refrigerated, it will last about a week.
How Mascarpone Is Made
The cow's milk is allowed to stand, and after rising naturally to the milk surface, the cream is skimmed off, poured into metal containers, and heated in a double boiler. Once it reaches 185 degrees Fahrenheit (85
Celsius), tartaric acid blended in water is added; the mixture thickens shortly, becoming very dense.
It is allowed to rest refrigerated for 12 hours in special containers, where the whey separates. The mascarpone (minus the whey) is placed in cloth bags and allowed to further purge its whey for 24 additional hours.
Nutritional Information: Mascarpone has 453 calories for each 100 grams (3-1/2 oz.) and a relatively high fat content of 47%. It contains very little protein.
How YOU Can Make Mascarpone
For those who wish to create their own mascarpone, there are several ways to go about it.
In the Prodigy Guest Chefs Cookbook, Nick Malgieri posts this recipe for making 1 pound of mascarpone. You will need 1 quart whipping cream (not ultra pasteurized) and 1 tablespoon white wine vinegar (or lemon juice).
-Choose a stainless steel bowl that fits inside a large saucepan without touching the bottom of the pan.
-Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan.
-Remove the bowl, place the pan on medium heat, and bring the water to a boil.
-Place the cream in the bowl and place over the boiling water.
-Adjust the heat under the pan to medium, and heat the cream, checking the temperature often with an instant-read thermometer, to 190 degrees Fahrenheit, stirring occasionally.
-Stir in the vinegar, continuing to stir gently until the cream begins to curdle.
-Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
-Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters.
-Set the curds into the strainer.
-Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap.
-Refrigerate for 24 hours to allow the cheese to finish draining and become firm.
-Store in the refrigerator in a tightly covered container.
-Use within 3 to 4 days.
How To Substitute For Mascarpone
Sometimes, it's a lot easier just to substitute. Tiramisu creators have used ricotta or cottage cheese as successful substitutes by whipping the cheese until it is smooth.
Other sources have created their own substitutions. In the Epicurean Chef's Forum, "Kim" posted the following: "I found a substitution that worked okay is 8 ounces of softened cream cheese, plus 3 tablespoons of sour cream, plus 2 tablespoons of heavy cream (liquid, not whipped).
In "The Cook's Thesaurus," the following are suggested: (1) Blend 8 ounces softened cream cheese with 1/4 cup whipping cream, or (2) blend 8 ounces softened cream cheese with 1 tablespoon cream or butter or milk, or (3) Blend 6 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream (or Montrachet).
Where To Get Mascarpone
Unfortunately, mascarpone isn't always available at your neighborhood supermarket. General instructions for hunting down mascarpone in your area include checking with gourmet shops or large chain grocery store delicatessens or select cheese areas. You can also check the Yellow Pages for Italian delicatessens and markets.
Source: PastryWiz
Mascarpone Cheese
GourmetSleuth
[mas-kar-POHN, mas-kahr-POH-nay] A rich Italian cream cheese used in tiramisu as well as other desserts. Mascarpone has a very "buttery" flavor.
Substitutions
Blend 8 ounces softened cream cheese with 1/4 cup whipping cream. OR Blend 8 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream OR Blend 8 ounces softened cream cheese with 1/8 cup whipping cream and 1/8 cup sour cream.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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Lighten Up
Here's the scoop on the current theme:
Yes, I resolve to lose some weight and eat better this year. For many folks, especially after the holidays, it is time to
Lighten Up and eat more wisely. We're looking for recipes that taste great but are easier on the waistline and
heart. It would be extremely helpful if your recipes contained nutritional data
but it is not required. I encourage you to become a real a2z'er by sharing recipes for this great
Monthly Theme topic. We love sharing recipes here, sure, but it takes your help to keep it going. And the
Monthly Theme issues are the most popular, and a great way to start another resolution: sharing recipes!
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Lighten Up. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Lighten Up
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Lighten Up.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Promised Recipes has a deadline of January 31, 2008, and will be posted on February 10, 2008.
Please use this email link to submit a recipe for theme recipes: Lighten Up
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our January Birthday Babies:
1st Christine G. in Montreal, Canada (daughter of Mary H.)
4th Doug I. on Vancouver Island, BC, Canada
6th Marie I. on Vancouver Island, BC, Canada
6th Brenda H. in Hartselle, Alabama
6th Luanne M. in Michigan
6th Jason N. in Independence, KY
7th Lucy W. in Kirtland, Ohio
8th Marilyn in Stillwater, Oklahoma
10th Kimberly D. in Pflugerville, Texas
11th Skirnir H. in Waukesha, Wisconsin
11th Dot B. in Parker City, Indiana
12th Heather V. in Middle Island, New York
15th Rachael M. in Heber Springs, Arkansas
16th RosAnna in Broken Arrow, Oklahoma
18th Norma G. in Norco, California
18th Jim in McHenry, Illinois
18th Judy in Warren, Michigan
19th Larry H. in Ontario, Canada
19th Vera T. in Baton Rouge, Louisiana
19th Donna R. in Elkhorn, Wisconsin
20th Donita Z. in Stayton, Oregon
21st John E. in Mobile, Alabama
22nd Vicky M. in Amarillo, Texas
23rd Jean L. in Lake Huron, South Dakota
23rd Johnny L. in Shreveport, Louisiana
24th Tracy L. in Panama City, Florida
27th Heather in Dartmouth, Nova Scotia
29th Elaine in Meadville, Pennsylvania
29th Kaye P. in Dewitt, Michigan
29th Heather P. in Centerville, OH
31st Ed T. in Caldwell, Idaho
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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PERSONALITY TEST
There is a very, very tall coconut tree, and there are 4 animals passing by:
Chimpanzee, Gorilla, Orangutan and a Monkey.
They have a competition to see who is the fastest to get all the bananas.
Who do you think will win?
Your answer will reflect your personality. Try and answer within 30 seconds
Got your answer? Scroll down to see the analysis.
If your answer is ...
Orangutan...you are very sexy, but can't climb!
Chimp...you are highly intelligent, but can't peel a banana !
Monkey...you are a natural beauty, but can't compete with wildlife!
Gorilla...you are a chronic complainer, but can't communicate with a box of band aids!
Why ?????
Because...
A coconut tree doesn't have bananas ! ! !
You are obviously stressed out by the holidays and don't blame me!
THE MAN RULES
Shared by Larry, Amarillo, TX
At last a guy has taken the time to write this all down. Finally, the guys' side of the story. ( I must admit, it's pretty good.) We always hear " the rules" from the female side.
Now here are the rules from the male side.
These are our rules!
Please note.,. these are all numbered "1 " ON PURPOSE!
1. Men are NOT mind readers.
1. Learn to work the toilet seat.
You're a big girl. If it's up, put it down.
We need it up, you need it down.
You don't hear us complaining about you leaving it down.
1. Sunday sports It's like the full moon or the changing of the tides.
Let it be.
1. Crying is blackmail.
1. Ask for what you want.
Let us be clear on this one:
Subtle hints do not work!
Strong hints do not work!
Obvious hints do not work!
Just say it!
1. Yes and No are perfectly acceptable answers to almost every question.
1. Come to us with a problem if you want help solving it. That's what we do.
Sympathy is what your girlfriends are for.
1. Anything we said 6 months ago is inadmissible in an argument.
In fact, all comments become Null and void after 7 Days.
1. If you think you're fat, you probably are.
Don't ask us.
1. If something we said can be interpreted two ways
and one of the ways makes you sad or angry,
we meant the other one
1. You can either ask us to do something
Or tell us how you want it done.
Not both.
If you already know best how to do it, just do it yourself.
1. Whenever possible, Please say whatever you have to say during commercials..
1. Christopher Columbus did NOT need directions and neither do we.
1. ALL men see in only 16 colors, like Windows default settings.
Peach, for example, is a fruit, not a color.
Pumpkin is also a fruit.
We have no idea what mauve is.
1. If it itches, it will be scratched.
We do that.
1. If we ask what is wrong and you say "nothing,"
we will act like nothing's wrong.
We know you are lying,
but it is just not worth the hassle.
1. If you ask a question you don't want an answer to,
expect an answer you don't want to hear.
1. When we have to go somewhere,
absolutely anything you wear is fine...
Really.
1. Don't ask us what we're thinking about
unless you are prepared to discuss such topics as baseball or golf.
1. You have enough clothes.
1. You have too many shoes.
1. I am in shape. Round IS a shape!
1. Thank you for reading this.
Yes, I know, I have to sleep on the couch tonight;
But did you know men really don't mind that? It's like camping.
Pass this to as many men as you can - to give them a laugh.
Pass this to as many women as you can - to give them a bigger laugh
THE WISDOM OF OUR TIME . . .
Shared by Jim, WA State
It's not whether you win or lose,
but how you place the blame.
We have enough youth.
How about a fountain of "smart"?
The original point and click interface
was a Smith & Wesson.
A fool and his money
can throw one hell of a party.
When blondes have more fun do they know it?
Five days a week my body is a temple.
The other two it's an amusement park.
LEARN FROM YOUR PARENTS' MISTAKES
USE BIRTH CONTROL
Money isn't everything, but it sure keeps the kids in touch.
Don't Drink and Drive
You might hit a bump and spill something.
If at first you don't succeed skydiving is not for you.
Reality is only an illusion
that occurs due to a lack of alcohol.
Time's fun when you're having flies.
......Kermit the Frog
We are born naked, wet and hungry.
Then things get worse.
Red meat is not bad for you
Fuzzy green meat is bad for you.
Ninety-nine percent of all lawyers
give the rest a bad name.
One good thing about Alzheimer's is you get to meet new people every day.
Friends don't let friends take ugly people home.
Xerox and Wurlitzer will merge to produce reproductive organs.
Alabama State motto:
At least we're not Mississippi
Gaseous clouds
have been detected
around Uranus.
ARTIFICIAL INTELLIGENCE IS NO
MATCH FOR NATURAL STUPIDITY.
GUN CONTROL:
using both hands
The more I learn about terrorism,
the more I understand the phone company.
The latest survey shows that
three out of four people make
up 75% of the population
THOUGHTS FOR TODAY
Shared by Mary S., Nashville, TN
Birds of a feather flock together and crap on your car.
When I'm feeling down, I like to whistle. It makes the neighbor's dog run to the end of his chain and gag himself.
A penny saved is a government oversight.
The real art of conversation is not only to say the right thing at the right time, but also to leave unsaid the wrong thing at the tempting moment.
The older you get, the tougher it is to lose weight, because by then your body and your fat have gotten to be really good friends.
He who hesitates is probably right.
Did you ever notice: The Roman Numerals for forty (40) are " XL."
If you think there is good in everybody, you haven't met everybody.
If you can smile when things go wrong, you have someone in mind to blame.
The sole purpose of a child's middle name is so he can tell when he's really in trouble.
There's always a lot to be thankful for if you take time to look for it. For example I am sitting here thinking how nice it is that wrinkles don't hurt.
Did you ever notice: When you put the 2 words "The" and "IRS" together it spells "Theirs?"
Aging: Eventually you will reach a point when you stop lying about your age and start bragging about it.
The older we get, the fewer things seem worth waiting in line for.
Some people try to turn back their odometers. Not me, I want people to know "why" I look this way. I've traveled a long way and some of the roads weren't paved.
When you are dissatisfied and would like to go back to youth, think of Algebra.
You know you are getting old when everything either dries up or leaks.
One of the many things no one tells you about aging is that it is such a nice change from being young.
Ah, being young is beautiful, but being old is comfortable.
First you forget names, then you forget faces. Then you forget to pull up your zipper. It's worse when you forget to pull it down.
Long ago when men cursed and beat the ground with sticks, it was called witchcraft. Today, it's called golf.
Change is what happens when the pain of holding on becomes greater than the fear of letting go
Lord, keep your arm around my shoulder and your hand over my mouth...AMEN. !!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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MEXICO
MEXICAN COFFEE BALLS
1 box (9 ounces) chocolate wafers
1/2 pound ground blanched almonds
1/3 cup unsweetened cocoa powder
1/4 cup white sugar
2 tablespoons instant coffee
1/3 cup coffee liqueur
1/2 cup light corn syrup
Mix chocolate wafers crushed into crumbs, with ground blanched almonds, unsweetened cocoa powder, and sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with light syrup. Shape into 1/4" balls and roll in cinnamon sugar. Store in refrigerator.
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
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COFFEE-WALNUT CAKE WITH COFFEE-MASCARPONE CREAM
Makes 10 to 12 servings.
Ingredients:
Cake:
1 cup walnuts (about 4 ounces), toasted, chopped, divided
1 cup sugar, divided
1 tablespoon instant espresso powder
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup buttermilk
Coffee-mascarpone cream:
4 1/2 teaspoons instant espresso powder
1 tablespoon water
1 cup chilled heavy whipping cream
1/2 cup (4 ounces) mascarpone cheese*
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3/4 cup (about 3 ounces) walnuts, toasted, chopped
1/4 teaspoon ground cinnamon
Pinch of salt
*Italian cream cheese; sold at many supermarkets and at Italian markets.
Preparation:
For cake:
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground. Whisk flour, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Gradually add remaining sugar (1 cup minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend. Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in remaining 1/2 cup walnuts. Divide batter evenly between prepared pans.
Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
For coffee-mascarpone cream:
Stir espresso and 1 tablespoon water in large bowl until coffee dissolves. Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
Place 1 cake layer on platter, flat side up. Spread half of filling over cake. Place second layer, flat side down, on filling. Spread remaining filling over top. Mix walnuts, cinnamon, and salt. Sprinkle over top of cake. Cover with cake dome. Chill at least 1 hour and up to 1 day.
Source: Bon Appetit, January 2007
WOLFGANG PUCK'S CHICKEN LASAGNA
Not the Same Old Chicken
Sometimes people ask me what is the biggest change I've seen in American cooking habits during the 30-plus years I've lived in this country. Of course, I have lots of answers to that question.
I'll usually mention how wonderful farmers' markets have become, bringing the freshest seasonal produce to smart shoppers all around the country. Then, there's the growing availability of wonderful ethnic ingredients, including everything most people could possibly need to prepare all kinds of Asian and Latin American cuisines, not to mention more familiar European ones.
But if I really want to raise eyebrows, which is something I like to do, I'll give a simple two-word answer: rotisserie chickens.
Yes, rotisserie chickens in supermarkets amaze me. Walk into just about any store today and you'll see them rotating on spits or already packaged: well-seasoned freshly cooked chickens with crispy brown skins and succulent meat. Recognizing the ever-growing, often contradictory desires among shoppers for convenience and for eat-at-home family meals, smart supermarkets are providing these ready-to-serve birds that make it easy for anyone to put a home-style dinner on the table in a matter of minutes.
One great thing about these chickens is they're almost as delicious as something a good cook might make from scratch. And they have the extra convenience of, depending on the size of your family, providing more than one meal, with leftovers for at least sandwiches or a salad the next day.
In fact, I'll often tell people when they ask me what I think of these precooked birds that most shoppers make one mistake when buying them: They only pick up one. It's smart, I think, to grab two of them while you're at the market, so you have plenty of leftovers for another meal or two the next day.
I love to use leftover chicken, for example, in an easy lasagna. (Leftover turkey, pork roast, beef, veal or lamb also works well.) I've made the recipe that follows extra-simple by leaving out the
bechamel, a creamy, flour-thickened sauce that is usually included in lasagnas. Instead, I substitute mascarpone - thick Italian cultured cream, one of those ever-more-widely available ethnic ingredients I mentioned - to provide richness. Spinach and a tomato sauce add both fresh flavor and bright color to the lasagna. If you like, substitute another vegetable for the spinach, such as sliced mushrooms or shredded zucchini, both
sauteed (skip the boiling necessary for the spinach) in olive oil with garlic until their excess moisture has evaporated completely.
From start to finish, you'll have a wonderful home-cooked dinner on the table in about an hour. And you don't even have to tell anyone you made it with the help of the supermarket's rotisserie!
Serves 6
TOMATO SAUCE:
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
5 garlic cloves, minced
2 pounds tomatoes, peeled, seeded, and diced
1 teaspoon diced jalapeno pepper (optional)
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh basil leaves
Salt
Freshly ground black pepper
LASAGNA NOODLES:
3/4 pound dried lasagna noodles
1 tablespoon extra-virgin olive oil
FILLING:
1 pound fresh spinach leaves, stemmed and washed
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
Salt
Freshly ground black pepper
2 cups bite-sized pieces cooked chicken
3 tablespoons grated Parmesan cheese
6 ounces mascarpone, at room temperature
6 ounces shredded mozzarella cheese
SERVING:
1/2 cup good quality canned chicken broth
First, make the Tomato Sauce: In a large saute pan, heat the oil over medium-high heat. Add the onion and garlic and saute until translucent, about 5 minutes. Stir in the tomatoes, jalapeno, thyme and basil, reduce the heat and cook until the sauce is thick, about 15 minutes. Season to taste with salt and pepper.
While the sauce is simmering, prepare the lasagna noodles. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, tender but still chewy, following the manufacturer's suggested cooking time. Drain well, rinse with cold running water, and drain again. In a bowl, gently toss with the olive oil to prevent sticking. Set aside.
Prepare the filling: Bring a pot of salted water to a boil. Fill a mixing bowl with ice and water. Add the spinach to the boiling water and boil for about 30 seconds, drain, and immediately transfer to the ice water. Drain again. With your hands, gather together the cooled spinach and squeeze out excess water. Chop coarsely.
In a small skillet, heat the 2 tablespoons olive oil over medium heat. Add the garlic.
Saute the spinach, stirring just until evenly coated. Season with salt and pepper and set aside.
In a small bowl, combine the chicken with 3 tablespoons tomato sauce and 1 tablespoon Parmesan cheese. Season with black pepper and salt. Set aside.
Preheat the oven to 400 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray. Arrange a layer of noodles in the bottom. With a spoon, spread the mascarpone over the pasta. Cover with the chopped spinach. Top with more pasta and spread the chicken mixture on top. Top with a third layer of pasta. Spread 1 cup of the tomato sauce on top. Cover with a final layer of pasta, then the mozzarella and remaining Parmesan.
Bake in the preheated oven until the cheese is nicely browned, 30 to 35 minutes. Remove from the oven and leave at room temperature to settle for 10 minutes.
Meanwhile, in a small saucepan, stir the chicken broth into the remaining sauce and warm over medium heat. Taste and adjust the seasonings.
To serve, use a sharp serrated knife to cut into 6 equal rectangles. Spoon some sauce onto each serving plates. With a spatula, carefully remove each portion of lasagna and transfer to a plate.
Source: Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class"
GRILLED PEACHES WITH MASCARPONE CHEESE
Olive oil
3 firm but ripe peaches, pitted, quartered
2 tablespoons sugar
2 tablespoons brandy
1 tablespoon fresh lemon juice
1/2 cup mascarpone cheese, room temperature
1/4 teaspoon vanilla extract
3/4 cup dry white wine
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.
Source: Giada De Laurentiis, Food Network
GORGONZOLA PIE
Tortino di Gorgonzola
INGREDIENTS:
3 slices of gorgonzola of the same size and thickness, rind removed, for a total weight of a pound (450 g),
1 pound (450 g) mascarpone cheese (a fresh, mild, creamy cheese)
5 ounces (150 g) walnut halves
A square or rectangular mold the same size as the gorgonzola slices, lined with aluminum foil.
PREPARATION:
Set aside an ounce and a half of the walnuts, selecting those that look best. Chop the rest.
Press one of the slices into the pan, and cover it with a layer of mascarpone and half the chopped nuts. Cover the mascarpone with the second slice of cheese, followed by more mascarpone and the rest of the chopped nuts, and chill the pie for a couple of hours, by which time it will have firmed up. Unmold the pie onto a serving dish. Whip the remaining mascarpone until it is soft and creamy, and spread it over the top and sides of the pie. Put the walnut halves you set aside onto the pie, pressing them gently to be sure they stick, and chill it for another hour, to firm up the mascarpone you spread over the pie.
CHEESE SAUCE FOR PASTA
1/4 lb. Gorgonzola cheese
1/4 lb. Mascarpone (Italian cream cheese)
1/2 c. cream
Salt and pepper to taste
Place cheeses and cream in a saucepan over low heat. Blend and heat through. If too thick, add milk. Cook pasta al dente. Serve with sauce and lots of Romano cheese.
POTATO GRATIN WITH PORCINI MUSHROOMS AND MASCARPONE CHEESE
Makes 8 to 10 servings
Ingredients
4 ounces dried porcini mushrooms
1 cup boiling water
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons grated Parmesan cheese
1 1/2 cups mascarpone cheese (from about 1 1/2 seven-ounce containers)
1 cup whipping cream
3 garlic cloves, chopped
Pinch of freshly grated nutmeg
2 1/2 pounds russet potatoes (about 5 large), peeled, cut crosswise into 1/8-inch-thick slices
Procedure
1. Place porcini and 1 cup boiling water in medium bowl. Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms.
2. Melt butter with oil in medium skillet over medium heat. Add mushrooms and saute until beginning to brown, about 3 minutes. Sprinkle with salt and pepper. Remove from heat. Whisk 1/4 cup Parmesan and next 4 ingredients in small bowl; season with salt and pepper.
Do ahead: Mushrooms and cheese mixture can be prepared 1 day ahead. Cover separately and chill.
3. Preheat oven to 325°F. Butter wide shallow 2-quart baking dish. Arrange 1/4 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over. Repeat. Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons Parmesan over. Place gratin dish on rimmed baking sheet.
4. Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes. Let gratin rest 15 minutes before serving.
Do ahead: Can be made 2 hours ahead. Let stand at room temperature. Tent loosely with foil and rewarm in 300°F oven 20 minutes.
Source: Adapted from the November 2007 issue of Bon Appetit
COFFEE NUT TORTONI
1 (7-ounce) jar Kraft Marshmallow Creme
1/4 cup chopped almonds, toasted
2 teaspoons instant coffee powder
Few drops almond extract
1 cup heavy cream, divided use
Combine marshmallow creme, nuts, coffee powder, vanilla, almond extract and two tablespoons cream, mixing until well blended.
Whip remaining cream; fold into marshmallow cream mixture.
Pour into 6 paper cups in medium size muffin pan; garnish with additional nuts, if desired. Freeze until firm.
Source: a Kraft Marshmallow Creme recipe booklet
MASCARPONE CORN MUFFINS
Makes 6 large muffins
Cornmeal - 1ј cups
All purpose flour - ѕ cup
Sugar - 3 tablespoons
Baking powder - 2 teaspoons
Baking soda - Ѕ teaspoon
Salt - Ѕ teaspoon
Large eggs - 2 each
Mascarpone - 2/3 cup
Buttermilk - 2/3 cup
Butter, melted - 3 tablespoons
Preheat oven to 425 degrees and position rack in center. Grease 9x9-inch pan; a standard 12 muffin pan; or 6 large muffin pan. Whisk together all dry ingredients. In a separate bowl, whisk together eggs, Mascarpone and buttermilk, then add to dry ingredients.
Mix together just till moistened. Scrape batter into cups or pan. Bake till toothpick inserted in the center comes out clean, 10 – 12 minutes in muffin pan, 20-25 minutes in square pan. Serve warm.
COFFEE-ROASTED BEEF CHUCK
This one may be easily halved for smaller households.
2 tablespoons butter
1 tablespoon vegetable oil
4 pounds beef chuck roast
2 large yellow onions, chopped
2 cloves garlic, minced
freshly ground pepper, to taste
6 cups brewed coffee
2 cups sliced fresh mushrooms
3 tablespoons cornstarch
salt to taste
1/2 cup sour cream
In a large pot, heat the butter and oil over medium/high heat. Place the roast in the pot and sear it on all sides until well browned. Remove the roast and set aside. In the same pot,
saute the onions for 5 minutes, scraping loose the brown roast bits on the bottom of the pot. Add the garlic and pepper and
saute for 1 minute. Return the meat to the pot and pour in the coffee and add the mushrooms. Over high heat, bring to a boil. Reduce heat to low and simmer for 5 hours, turning the meat over halfway through the cooking time. A slow cooker may be used for cooking the roast, if desired. To make the gravy: When the roast is done, remove it from the pot. Take 1/2 cup of the coffee sauce mixture from the pot and stir in the cornstarch to make a slurry. Mix well. Return the slurry to the pot, stirring until the sauce thickens slightly. Stir in the sour cream then salt to taste.
Makes 6 servings
MASCARPONE CHEESE POLENTA
Ingredients needed:
2 cups water
2 cups whole milk
1 cup yellow cornmeal
2 ounces Mascarpone cheese
1/4 to 1/2 cup heavy cream
Salt
Freshly ground white pepper
In a saucepan, over medium heat, bring the water and milk to a boil. Slowly stir in the cornmeal. Cook, stirring constantly, for 15 minutes. Stir in the cheese. Stir in enough of the cream for a smooth and creamy texture. Season with salt and pepper. Remove from the heat and serve immediately.
Yield: 4 servings
Source: Emeril Legasse
APPLE PIE IN A GLASS
4 cups granny smith apples - peeled, sliced
2/3 cup apple juice
1/4 cup brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. vanilla
1 tsp. rum
1/4 cup mascarpone cheese
1 cup graham cracker crumbs
2 cups vanilla ice cream
In a large sauce pan, combine the apples, apple juice, brown sugar, cinnamon, nutmeg, and allspice. Place over medium heat and cook for 20 minutes until the apples are tender and the mixture is slightly thickened, stirring often. Remove from heat and stir in the vanilla and mascarpone cheese. To assemble using 4 parfait glasses, spoon 3 tablespoons of the apple mixture into the bottom of each glass. Place 2 T. of the graham cracker crumbs on top of the apples and top with a scoop of ice cream. Continue to layer as needed. Serve immediately.
Source: Recipe Link
SCALLOPS MASCARPONE
Rated: 5 star in AllRecipes
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 6 servings
"Scallops are simmered in butter with asparagus and mushrooms then served with seashell pasta in a rich cream sauce."
INGREDIENTS:
1 (16 ounce) package medium seashell pasta
6 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
1 clove garlic, chopped
1 (10 ounce) package sliced fresh button mushrooms
1 bunch asparagus, trimmed and cut into 1 inch pieces
salt and pepper to taste
1/2 teaspoon onion powder
1 pound scallops, rinsed and patted dry
1/4 cup milk
1 (8 ounce) container mascarpone cheese
2 tablespoons butter
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
2. Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.
3. Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.
Source: AllRecipes.com
CHICKEN IN COFFEE SAUCE
Coffee enhances the taste of so many things, especially chocolate cake. Here is an almost BBQ type sauce, good with pork as well.
1 medium onion, chopped very fine
1 tbsp olive oil
4 cloves garlic, finely chopped
2 tbsp sambal oelek (ground fresh chili paste)
1 cup strong coffee
1/2 cup apple cider vinegar
1/2 cup maple syrup
1/4 cup Dijon mustard
1/4 cup Worcestershire sauce
2 kg (about 4 lbs) chicken thighs
Saute onion in olive oil in a small saucepan until transparent.
Add garlic and sambal oelek, cook for 2 minutes.
Add coffee, vinegar, maple syrup, mustard, Worcestershire sauce. Bring to a boil; reduce heat to low. Cook for 5 minutes. Season to taste.
Brown chicken thighs, place in shallow roasting pan; coat all sides with sauce.
Bake uncovered for 40-50 minutes or until tender. Baste often with remaining sauce.
Good with a rice pilaf and tossed salad.
Source: RecipeLink
BAKED SALMON STUFFED WITH MASCARPONE CHEESE AND SPINACH
Ingredients:
1 10-ounce bag fresh spinach leaves
1/2 cup cream cheese (about 4 oz) room temp
1/2 cup mascarpone cheese, room temp
Pinch of freshly ground nutmeg
8 (6-8 oz) salmon fillets with skin (each about 1" thick)
Olive oil
2 2/3 cups fresh breadcrumbs
1/2 cup (1 stick) unsalted butter, melted
1/2 cup freshly grated Parmesan cheese
Directions:
1. Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl and mix in cream cheese, mascarpone and ground nutmeg. Season to taste with salt and pepper.
2. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made up to 4 hours ahead. Cover and chill.)
3. Preheat oven to 450 degrees. Brush a rimmed baking sheet with olive oil. Sprinkle the salmon fillets with salt and pepper. Mix the breadcrumbs, melted butter and Parmesan cheese in medium bowl. Top each of the salmon fillets with breadcrumb mixture, pushing it into the slit.
4. Place the salmon fillets, skin side down, on the prepared baking sheet. Bake salmon until just opaque in center, about 12 minutes (you can cook the salmon a little less if you desire). Transfer to a platter and serve.
There is a blending of flavors here that makes this recipe outstanding. The richness of the salmon against the bitterness present in the spinach and the slight sweet note of the cheese come together for a pleasing taste experience. You could use this stuffing with halibut or even tuna, but it shines brightest with salmon.
8 servings
Source: WIBR.com, Nashville, TN
CHOCOLATE MASCARPONE TART
(Adapted from The All American Cheese and Wine Book, Publisher: Stewart, Tabori and Chang)
This is one of the easiest yet most satisfying desserts you'll ever make. All you need to do is toast some nuts, make a crust out of them, and fill the crust with the simple cheese mixture. The end result is kind of a cross between ice cream and frozen custard, even though the recipe has no eggs. Like ice cream, it hits the spot on a hot summer day. Best of all, this tart can be made well in advance and will last about two weeks in the freezer.
Serves 10-12
CRUST
2 cups whole almonds with skins, toasted and cooled
Scant 1/2 cup packed dark brown sugar
4 tablespoons (1/2 stick) unsalted butter, melted
FILLING
8 ounces mascarpone cheese, softened
1/3 cup + 1 tablespoon sugar
1 teaspoon vanilla
3 tablespoons cocoa powder, sifted
1/2 cup heavy cream
About 1/4 ounce semisweet or milk chocolate
Preheat the oven to 350°F.
To make the crust: In the bowl of a food processor, process almonds and sugar together. Pour in the melted butter and pulse until incorporated. Press the mixture into a 9-inch fluted tart pan with a removable bottom. Bake for about 15 minutes, or until the crust has turned a slightly darker shade of brown. Remove from oven and let cool completely.
To make the filling: In the bowl of a stand mixer, or in a large bowl using a hand mixer, mix the cheese, sugar, vanilla and the cocoa powder. Mix until creamy, about 1 minute. In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cheese mixture and stir just until the ingredients are blended. Pour into the prepared crust and, using a vegetable peeler, shave the chocolate over the top of the tart. Freeze for at least 2 hours.
To serve, let the tart sit at room temperature for 10 minutes and then cut. After serving, return the remaining tart to freezer. Wrapped well, the tart will keep for up to 2 weeks in the freezer.
Source: Beecher's Handmade Cheese
PENNE WITH SMOKED CHICKEN AND MASCARPONE
1 pound penne rigate
1/2 cup mascarpone cheese
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/2 pound young green beans, cut into 1 1/2-inch lengths and blanched until al dente
1/2 pound zucchini, cut into 1 1/2 -by-1/3-inch sticks
2 shallots, thinly sliced
1 pound boneless smoked chicken breast--skinned, trimmed of fat and shredded
1/8 teaspoon crushed red pepper
Salt
2 tablespoons minced parsley
1. In a large pot of boiling salted water, cook the penne until al dente, about 12 minutes. Drain the pasta, reserving about 1/2 cup of the cooking liquid.
2. Meanwhile, in a small nonreactive saucepan, combine the mascarpone and sherry vinegar. Cook over low heat until melted; keep warm.
3. Heat the olive oil in a large non-reactive skillet. Add the green beans and zucchini and saute until tender and lightly browned. Stir in the shallots and cook until softened. Add the smoked chicken and crushed red pepper, season with salt and cook just until warmed through.
4. In a large bowl, toss the pasta with the vegetables and the mascarpone sauce; add some of the reserved cooking liquid if the pasta seems dry. Sprinkle with the parsley and serve.
Serve With: A plate of sliced tomatoes with basil, sprinkled with olive oil. Buy some extra mascarpone to serve with fresh figs and thin butter cookies for dessert.
Notes: TIP: The secret of this dish is using flavorful smoked chicken breasts.
Yield: 4-6
Source: Food & Wine, August 1996
CHOCOLATE TIRAMISU CAKE
CAKE
1 (18 ounce) box German chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
SOAKING SYRUP
1/4 cup sugar
1 teaspoon instant coffee
1/4 cup water
1/4 cup coffee liqueur (or 1/4 cup water mixed with 1 1/2 teaspoons instant coffee)
FILLING
8 ounces mascarpone or cream cheese
1 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons vanilla
1 teaspoon cocoa
Prepare cake as directed for 2 9in round cake pans. Cool completely. (I have also made as a single layer in a 9x13 pan.).
While cake is cooling, in a small saucepan, combine sugar, instant coffee and water. Bring to boil over medium heat. Boil 1 minute. Remove from heat; stir in coffee liqueur. Cool completely.
Brush flat side of each cake layer with coffee syrup until absorbed. Place cake(s) in freezer for 5 minutes.
In a small bowl, combine Mascarpone cheese, whipping cream, powdered sugar and vanilla; beat at low speed until blended. Beat at medium speed
until thickened, smooth and creamy consistency. Be careful not to over beat.
Place 1 cake layer, round side down, on a serving plate. Top with half of cheese mixture. Place second layer, rounded side down, on top. Top with remaining cheese mixture.
Top with stiffed cocoa. Store in refrigerator.
Source: Pillsbury Classic Cookbook
MASCARPONE DEVILED EGGS
Makes 2 dozen
Large eggs, hard-boiled - 12 each
Mascarpone, room temperature - Ѕ cup
Mayonnaise - Ѕ cup
Whole seed mustard - 2 tablespoons
Anchovy paste - Ѕ tablespoon
Roasted red peppers, sliced - as needed
Fresh parsley, chopped - 2 tablespoons
Cut hard-boiled eggs in half; remove yolks and combine with mascarpone, mayonnaise, mustard, and anchovy paste. Pipe or spoon into eggs; garnish with red peppers and chopped parsley.
CAFE AU LAIT CHEESECAKE WITH A MOCHA CRUST
CRUST:
1 box (8 Ѕ ounces) chocolate wafer cookies
ј cup sugar
1 teaspoon ground cinnamon
1 tablespoon plus 1 teaspoon powdered instant espresso coffee
Pinch of salt
6 tablespoons (3/4 stick) unsalted butter, melted
FILLING:
1 Ѕ pounds (3 large packages) cream cheese, softened
2/3 cup sugar
2 teaspoons powdered instant espresso coffee
Ѕ teaspoon salt
3 large eggs
3 cups sour cream
1 Ѕ tablespoons Kahlua or dark rum
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
Preheat oven to 350 F. Butter a 9-inch springform pan.
Make the crust: In a food processor or blender, grind the cookies into moderately fine-textured crumbs. Add the sugar, cinnamon, powdered espresso, and salt and process briefly to blend. Transfer to a bowl, pour the butter over the crumbs, and toss with a fork to moisten evenly. Gently press the crumbs evenly over the bottom and sides of the prepared pan.
Make the filling: In a food processor, combine the cream cheese, sugar, powdered espresso, salt, and eggs. Blend until smooth, scraping down the sides of the container as necessary. Add the sour cream, Kahlua, vanilla, and butter and blend.
Pour the filling into the cookie-crumb shell. Bake in the center of the oven for 45 minutes.
Turn off the oven, prop the oven door open slightly, and allow the cake to rest in the oven for 1 hour more.
Cool the cheesecake to room temperature on a rack. Cover and refrigerate for at least 8 hours before serving.
Serves 10 to 12.
Source: New York Cookbook by Molly O’Neill (I own this one, it is great!)
STRAWBERRY, MASCARPONE, AND MARSALA BUDINI
Makes 6 servings
These parfaits (or budini - Italian for "puddings") of ultra-creamy mascarpone layered with Marsala-soaked strawberries perfectly illustrate the way of dessert in Italy: utterly simple, not too sweet, and delicious.
1 8-ounce container mascarpone cheese*
6 tablespoons sweet Marsala (preferably imported)
3 tablespoons whipping cream
3 tablespoons sugar
3 cups sliced hulled strawberries (about 15 ounces)
2 1/4 cups coarsely crumbled amaretti cookies (Italian macaroons; about
4 1/2 ounces)*
Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes. Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
*Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.
Source: March 2003, Bon Appetit
SMOKED SALMON CANAPES WITH MASCARPONE
I saved this recipe from a search I'd made while looking for tea sandwiches. I hope you enjoy it.
1/3 cup unsalted butter, softened
1/3 cup snipped chives
1/2 pound thinly sliced smoked salmon
1 cup mascarpone cheese
3 tablespoons chopped dill
36 (1 inch) rounds whole-wheat or pumpernickel bread
Dill sprigs
Combine butter and chives. Roll bite-size pieces of smoked salmon into 1-inch-high cone shapes. Stir mascarpone cheese with chopped dill until fluffy. Fit pastry bag with fine tube. Fill pastry bag with dill cheese.. To assemble, spread chive butter on bread rounds. Place rolled salmon cones upright on bread rounds. Pipe dill cheese into center of each cone. Garnish with small dill sprigs. Can be made few hours in advance and refrigerated. Before serving, let stand briefly to remove chill.
Source: http://www.geocities.com/NapaValley/9412/tea_sannies.html
FROZEN FRUIT SALAD
Use any fresh fruit that is ripe and delicious in this easy recipe. The buttermilk makes it taste rich and creamy without almost no fat.
3 cups buttermilk, divided
1 cup mascarpone cheese
1 cup sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
1/8 tsp. salt
1 Tbsp. grated orange peel
1 cup sliced strawberries
2 cups melon balls
1 cup blueberries
2 pears, peeled and chopped
2 tablespoons lemon juice
In large bowl, beat together 1 cup buttermilk with the mascarpone cheese until smooth. Gradually add remaining buttermilk, beating until smooth.
Stir in sugar, extracts and salt. Prepare fruit. As you prepare the pears, sprinkle with lemon juice. Gently stir fruit into buttermilk mixture.
Pour into an ungreased 9" square pan, cover tightly, and freeze until firm, about 3-4 hours. Let stand at room temperature 10-15 minutes before cutting into squares to serve.
Serves 12.
PECAN TASSIES
Makes 16.
Ingredients
FOR THE DOUGH
1/2 cup pecans
1/2 cup (4 ounces) mascarpone cheese
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup all-purpose flour
Pinch of salt
FOR THE FILLING
1 large egg
1/4 cup packed light-brown sugar
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 tablespoon unsalted butter, softened
1/4 teaspoon salt
3/4 cup pecans, toasted and coarsely chopped
Directions
Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/3 cup); set aside. Put mascarpone and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
Roll dough into sixteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.
Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.
Bake pecan tassies until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.
Source: Martha Stewart
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APPLE-MASCARPONE PARFAITS
Mascarpone is a soft triple-cream cheese, similar in texture to cream cheese. You can substitute regular cream cheese, but the parfaits won't be as flavorful.
1 tablespoon butter or stick margarine
4 cups diced peeled Granny Smith apple (about 1 1/2 pounds)
1/2 cup packed brown sugar
2 tablespoons fresh lime juice
2 tablespoons water
1/2 teaspoon ground ginger
1/8 teaspoon salt
2 cups 2% low-fat cottage cheese
1/4 cup (2 ounces) mascarpone cheese
1/3 cup granulated sugar
1 teaspoon vanilla extract
Melt the butter in a large nonstick skillet over medium-high heat. Add apple and the next 5 ingredients (apple through salt), and cook 12 minutes or until liquid is almost absorbed. Remove from heat.
Place cottage cheese in a food processor, and process until smooth (about 2 minutes). Add mascarpone, granulated sugar, and vanilla, and process until smooth. Spoon 2 tablespoons cheese mixture into each of 6 parfait glasses, and top each with 2 tablespoons apple mixture. Repeat procedure with 3 tablespoons cheese mixture and 2 tablespoons apple mixture, ending with 3 tablespoons cheese mixture. Cover and chill at least 4 hours.
Yield: 6 servings
CALORIES 265 (20% from fat); FAT 5.8g (sat 3.3g,mono 1.8g,poly 0.3g); PROTEIN 10.8g; CHOLESTEROL 15mg; CALCIUM 82mg; SODIUM 390mg; FIBER 1.4g; IRON 0.6mg; CARBOHYDRATE 43.5g
Source: Cooking Light, October 1999
MASCARPONE LIGHT
1 1/2 lbs neufchatel cheese, softened (1/3 reduced-fat)
1/2 cup evaporated skim milk
6 tablespoons light sour cream, not fat-free
Mix together until smooth.
Refrigerate unused portion.
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BROCCOLI-MASCARPONE SOUP
This is not a perfect soup for diabetics, but it shouldn't cause problems if accompanied by a low-fat salad. Fat content is fairly high but sugars low.
3 tablespoons olive oil
1 1/2 cups sliced shallots (about 6 large)
1 1/2 lbs broccoli florets, cut into one-inch pieces
6 cups low sodium chicken broth
1 1/2 cups mascarpone cheese, divided
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh chives
Heat oil in large pot over medium heat. Add shallots; saute 3 minutes.
Add broccoli; saute 1 minute. Add broth; bring to boil. Reduce heat to medium low.
Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
Working in batches, transfer soup to blender; puree until smooth. Return to pot.
Reserve 1/4 cup mascarpone in small bowl; cover and chill.
Whisk 1 1/4 cups mascarpone and cayenne pepper into soup.
Season with salt.
Heat soup over medium heat, stirring occasionally; do not boil.
Ladle soup into bowls, garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
Makes 8 servings, each contain:
Calories 119
Calories from Fat 58 (48%)
Amount Per Serving %DV
Total Fat 6.5g 9%
Saturated Fat 1.1g 5%
Polyunsat. Fat 0.9g
Monounsat. Fat 4.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 80mg 3%
Potassium 536mg 15%
Total Carbohydrate 11.7g 3%
Dietary Fiber 0.0g 0%
Sugars 0.3g
Protein 6.9g 13%
DIABETIC TIRAMISU PARFAIT
1 Sugar-Free Angel Food Cake
3 1/2 tsp Decaffeinated Instant Coffee
1 1/2 cups Hot Water
1/2 cup Mascarpone Cheese
8 oz Fat-Free Cream Cheese
2 Tbsp. SPLENDA Dark Brown Sugar
1 cup SPLENDA No Calorie Sweetener, Granular
1/2 tsp. Vanilla
2 tsp Cocoa Powder
Cut sugar-free angel food cake into one-inch cubes. Set aside.
Dissolve instant coffee in hot water. Chill in refrigerator.
Combine mascarpone cheese and cream cheese in a medium mixing bowl. Beat until smooth. Add 2 Tbsp. chilled coffee, brown sugar, SPLENDA Granular, and vanilla. Mix well and set aside.
Pour remaining chilled coffee into a 9x13 inch pan.
Assemble Tiramisu. Quickly dip half of the angel food pieces into the coffee. Remove immediately and place in a medium glass serving bowl. Spread half of the cream cheese mixture on top of the angel food cake pieces. Sprinkle with 1 tsp. cocoa powder. Repeat process with remaining angel food cake, cheese mixture and cocoa.
Cover and chill for three hours or overnight before serving.
Serving Size 1/8th tiramisu
Nutrition per Serving:
120 Total Calories, 60 Calories from Fat, 7g Total fat, 4g Saturated Fat, 20mg Cholesterol, 170mg Sodium, 8g Total Carbs, 0g Dietary Fiber, 3g Sugars, 5g Protein
Exchanges per serving: 1 starch, 1 fat
This recipe, when compared to a traditional recipe, has a 70% reduction in calories, a 58% reduction in fat, an 85% reduction in carbohydrates, and a 94% reduction in sugar!
Source: Splenda
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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MASCARPONE STUFFED CHICKEN
Serves 2.
3 tablespoons mascarpone cheese
1 tablespoon fresh rosemary, finely chopped (or 1/2 tsp. dried will suffice)
1 garlic clove, finely minced
salt and pepper, to taste
2 boneless chicken breasts (with skin)
4 slices prosciutto
1 tablespoon olive oil
1/2 lemon, juice of
Preheat oven to 200C/400°F.
Mix the mascarpone with the rosemary, garlic, salt and pepper.
Place the chicken breasts on a board and lift the skin, but don't detach it.
Put a spoonful of the mascarpone mix under the skin of each breast.
Wrap 2 slices of prosciutto around each one as neatly and tightly as you can, to keep the filling enclosed.
Heat a non-stick fry pan, add the olive oil and quickly brown the chicken on both sides.
Transfer to a roasting pan, then finish off in the oven for 15-20 minutes until just cooked through.
Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits.
Spoon the juices over the chicken and serve.
MANDY'S TOMATO, BASIL, MASCARPONE SAUCE
2 Servings
This is a sauce that goes beautifully with anything. It is especially good when spooned over cooked chicken. It can be used to actually cook chicken in (or meat of your choice). Also good with fish as it has a delicate flavour and it is fan-blooming-tastic with low carb pasta. (if you cant eat tomato then you could substitute chopped red pepper but it gives a very different flavour).
Ingredients
1 Tablespoon Mascarpone Cheese
Good pinch of dried basil or chopped fresh
1 Tablespoon finely chopped tomato
Melt the mascarpone cheese over a gentle heat and add the tomato and basil. Simmer gently for a few minutes until the tomato is cooked.
You could add a little cream to the sauce if you don't want quite such a rich sauce. Also add a bit of butter if you wish.
Source: The Big Oven
VANILLA ICED MOCHACCINO
2 coffee cups of strong French roast coffee
2 cups of fat free milk
1 tbsp of unsweetened cocoa powder
1 tbsp sugar
1 tsp vanilla extract
Brew 2 cups of French roast or espresso-style coffee and pour into a small saucepan with fat free milk, cocoa powder, sugar and vanilla extract; simmer for 5 minutes.
Let cool for 5 minutes; pour over ice in 2 large lidded cups and shake well before serving.
Note: This beverage can also be prepared warm. After simmering ingredients, blend with a hand-held electric mixer to create a frothy top and carefully pour into coffee mugs.
Makes 2 servings
Source: Western Dairy Council
CHICKEN STUFFED WITH HERBY MASCARPONE
Serves 2
Ingredients
3 tbsp mascarpone
1 tbsp finely chopped rosemary
1 garlic clove, crushed
2 chicken breasts, skin on
4 slices prosciutto
splash olive oil
juice of half a lemon
Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don't detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.
Tip
If the chicken feels firm when prodded at its thickest part, then it's cooked all the way through.
Per serving: 339 kcalories, protein 37g, carbohydrate 3g, fat 20 g, saturated fat 9g, fibre 0g, salt 1.24 g
Source: Good Food magazine, October 2007
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| A to Z Readers' Family-Owned Business Guide |
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Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
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Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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