Mascarpone Cheese Recipes

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Stuffed Dates with Duck Prosciutto Recipe

Mascarpone stuffed dates couldn't be a simpler appetizer to assemble. I used Deglet Noor dates, which are firm and not overly-sweet. FIrst, I pitted them and stuffed them with a coffee and rosemary-flavored mascarpone cream. This could surprise, but coffee pairs incredibly well with meat and with the addition of earthy rosemary, the duck prosciutto didn't feel lonely. These appetizers made a great snack; baby Aria and I enjoyed them a lot!

Please save the date for my upcoming book signing appearances. The next ones are taking place at Barnes and Noble. If you're in the Bay Area, be sure to stop by Barnes and Noble Blossom Hill, 5353 Almaden Expressway, Building B in San Jose, California. I'll be doing a cooking demo, followed by a book signing, on July 5th at noon.

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Marshmallow Dessert with Raspberry Coulis Recipe

If like me, you sometimes run out of time but still want to serve quick and easy dessert, give this marshmallow treat a try. I melted marshmallows into a creamy fluff and mixed with mascarpone cheese. This recipe utilizes a great shortcut: a blend of lecithin, xanthan gum and lemon extract as a binder, but of course you could firm up the cream with a regular egg custard.

I also made a delicious coulis de framboises ("raspberry sauce" in English) to brighten both the flavor and presentation of the dessert. The raspberries I used tasted great but weren't that visually appealing anymore. Sauces are always a great way to make use of the fruits in your kitchen that may have lost some of their sex appeal.

The main reason I made this dessert is that I have been feeling bad for my husband Lulu, who's whining a bit about how healthy our meals have become. It took me probably 20 minutes tops to assemble this beautiful dessert, so we both win! He's got it tough, hasn't he?


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Zucchini Tart with Mascarpone Recipe

Zucchini Tart with Mascarpone

07.02.12 by Jackie

I'm still cooking through the vegetables from our garden. Today, my husband Lulu and the girls picked dozens of zucchini and crook-neck squash. I stuck to one of their favorite meals and made a savory tart. I pan-fried slices of zucchini and squash as the topping for the tart and made a filling with leeks and mascarpone cheese. The girls followed the directions for my homemade savory crust and I let them assemble the dish. Served with a dried sour cherry and cherry tomato relish, what more could one ask for?

In my opinion, getting children involved in the kitchen and in our everyday tasks in general (the girls' chores include watering the plants daily, for example) is the best way to teach them healthy habits. They understand what is on their plate and the effort it took to get it there!

Zucchini Cheese Tarrt Wih tPicture


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Stuffed Dates with Pistachios Recipe

Stuffed Dates with Pistachios

10.15.10 by Jackie

Mascarpone stuffed dates with pistachios is a versatile and easy no-bake dish. It makes a great dessert, appetizer or snack. On top of that, the dessert is so easy to assemble my 6-year-old little sis-in-law can do it!

I used Deglet Noor dates because the texture is firm and thick without tasting overly sweet. This makes them perfect for appetizers. For a sweeter version, you could use Medjool dates.

To make the dish, I pitted the dates and filled them cannoli-style with mascarpone cream. Crushed pistachios add texture, flavor and color. I placed the stuffed dates on a bed of thin butter almond cookies to enhance the presentation and make them easier to handle.


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Speculoos Spread Cookie Tartlet Recipe Recipe

I recently received a jar of speculoos spread from a company called Tamarin. I first saw these new speculoos "pâte a tartiner" jars during my last trip to Paris. Our family loves Nutella and peanut butter, so I couldn't wait to develop a new dessert around this product. The thick spread is based on speculoos, which are specialty shortcrust cookies that originally were baked traditionally for consumption on St. Nicholas' Eve. They originated from the North of France and Belgium (also known as "speculaas" in Dutch) and often are shaped with an image stamp depicting the story of St. Nicholas. The main spices for the thin, crunchy, slightly brown cookie are cinnamon, cloves, ground ginger, cardamom, nutmeg and white pepper. The cookies are so delicious that they're available year 'round in France.

I made a cookie dough using the same spices as for speculoos cookies but instead of making shortcrust, I used it as a base and created a cookie tartlet. As soon as the shells come out from the oven, I pressed the center of the cookie to create a cavity so I could insert a creamy spread of speculoos inside. The result was fantastic. I’ll play around with the product more and post additional recipes, so stay tuned. Thanks, Tamarin!

Speculoos Spread


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