any ideas welcomed. Daughter in law can"t eat raw eggs for 9 months!!
http://www.labellecuisine.com
Elaine/Ta
sorry don't know how to link
http://www.labellecuisine.com
Elaine/Ta
sorry don't know how to link
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Very nice site -found while looking for something to do with marscapone other than tiramisu -
- Thread starter elaineta
- Start date
REC: Espresso and Mascarpone Icebox Cake
http://www.epicurious.com/recipes/recipe_views/views/109757
http://www.epicurious.com/recipes/recipe_views/views/109757
Chocolate Mascarpone Mousse with Bananas
http://www.epicurious.com/recipes/recipe_views/views/100162
http://www.epicurious.com/recipes/recipe_views/views/100162
REC: Poached Pears With Marscapone & Espresso Sauce...
Poached Pears With Marscapone And Espresso Sauce
Recipe By :Michael Lomonaco
Serving Size : 4
3 cups water
1/2 cup white wine
1/2 cup Port wine
4 tablespoons sugar
1 cinnamon stick
2 whole cloves -- (up to 3)
4 Bartlett pears -- (firm)
1 cup marscapone cheese -- or other fresh, sweet, cow's milk cheese
2 tablespoons clover honey
1/4 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Espresso Sauce -- (See Recipe)
2 tablespoons poppy seeds -- for garnish
2 tablespoons dried cherries -- for garnish
Bring the water, wines, sugar, and spices to a boil in a pot just large enough to hold the pears. Lower the heat and simmer for 5 minutes. While the poaching liquid is cooking, peel but do not core the pears (use a vegetable peeler for the neatest job with the least waste).
Poach the pears, uncovered, for 20 minutes, or until they are just tender to the tip of a knife. Remove from the heat and cool the pears in the liquid for another 20 minutes. You can then refrigerate them (still in the liquid) for later use.
In a stainless steel bowl, combine the marscapone, honey, vanilla, cinnamon, and nutmeg and whisk to form a smooth creamy filling. Place the cheese filling into a clean pastry bag fitted with a star tip.
Remove the pears from the liquid, drain and dry them. Cut the pears in half lengthwise, and remove the core with a teaspoon, making a neat opening for the marscapone filling. Slice a sliver off the round side of the pear to steady it on the plate.
Pipe a neat star-shaped dollop into the pear, place it in a serving dish, pour some espresso sauce around it and garnish with poppy seeds and dried cherries.
Poached Pears With Marscapone And Espresso Sauce
Recipe By :Michael Lomonaco
Serving Size : 4
3 cups water
1/2 cup white wine
1/2 cup Port wine
4 tablespoons sugar
1 cinnamon stick
2 whole cloves -- (up to 3)
4 Bartlett pears -- (firm)
1 cup marscapone cheese -- or other fresh, sweet, cow's milk cheese
2 tablespoons clover honey
1/4 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Espresso Sauce -- (See Recipe)
2 tablespoons poppy seeds -- for garnish
2 tablespoons dried cherries -- for garnish
Bring the water, wines, sugar, and spices to a boil in a pot just large enough to hold the pears. Lower the heat and simmer for 5 minutes. While the poaching liquid is cooking, peel but do not core the pears (use a vegetable peeler for the neatest job with the least waste).
Poach the pears, uncovered, for 20 minutes, or until they are just tender to the tip of a knife. Remove from the heat and cool the pears in the liquid for another 20 minutes. You can then refrigerate them (still in the liquid) for later use.
In a stainless steel bowl, combine the marscapone, honey, vanilla, cinnamon, and nutmeg and whisk to form a smooth creamy filling. Place the cheese filling into a clean pastry bag fitted with a star tip.
Remove the pears from the liquid, drain and dry them. Cut the pears in half lengthwise, and remove the core with a teaspoon, making a neat opening for the marscapone filling. Slice a sliver off the round side of the pear to steady it on the plate.
Pipe a neat star-shaped dollop into the pear, place it in a serving dish, pour some espresso sauce around it and garnish with poppy seeds and dried cherries.