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Old 02-19-2011, 08:26 PM   #1
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How do you eat your mascarpone?

Ok I have two tubs and need a "new" battle plan.
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Old 02-19-2011, 09:36 PM   #2
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Mix with garlic, herbs, good cheddar, a few finely chopped mushroom caps and stuff some baby portabellas. Bake.
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Old 02-20-2011, 12:53 AM   #3
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Ooh a savory approach. Nice!
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Old 02-20-2011, 09:57 AM   #4
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Mix with chopped artichoke hearts (I like the marinated ones/more flavor), garlic, parm cheese, sour cream, top with more cheese and bake. great dip.
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Old 02-20-2011, 12:50 PM   #5
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Never had it. Is it good?
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Old 02-20-2011, 02:03 PM   #6
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Skeeter

It's like refined cream cheese.

Cream cheese plus sweet heavy cream.

DEEEEELISH....
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Old 02-20-2011, 02:04 PM   #7
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Our Wallie started to carry this, so I will buy it next time I go. Linda Sue has a tiramisu
recipe that uses it..
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Old 02-21-2011, 06:33 PM   #8
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I add AS and extract to taste and use it as a filler for lc canoe cakes!
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Old 02-21-2011, 10:19 PM   #9
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Mascarpone Cheesecake with Almond Crust

I make this without the chocolate sauce. It's fine without it.


Mascarpone Cheesecake with Almond Crust

--------------------------------------------------------------------------------

This is a recipe from Everyday Italian on the Food Network, I have rewritten for LC.

Ingredients
Crust:
1 cup almond flour
Sweetner equivalent to 4 tablespoons sugar
1 tablespoon unsalted butter, melted

Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
Sweetner equivalent to 1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature

Topping (optional):
1/2 cup chocolate-hazelnut spread (recommended: Nutella) Nutella won't work for LC, maybe some cocoa and sweetner?
1/4 cup whipping cream

Directions
For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix almond flour and sweetner. Add the butter and mix until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 350 degrees F.


For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sweetner in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition. (Do not overbeat, cheesecakes are better when treated gently)


Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.


For the topping: Combine the chocolate-hazelnut spread (or substitute) and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.


Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
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Old 02-22-2011, 12:41 PM   #10
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Quote:
Originally Posted by whoknew View Post
I add AS and extract to taste and use it as a filler for lc canoe cakes!
What is a canoe cake? Post recipe please. Thanks.
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Old 02-22-2011, 12:54 PM   #11
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with a spoon
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Old 02-27-2011, 07:01 AM   #12
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Make Ina Garten's Tuna Tapenade-serve on wide/thick sliced English Cukes and Endive leaves...
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