Mascarpone Recipes

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My 1000th Recipe! Recipe

My 1000th Recipe!

07.13.12 by Jackie

Today is a very special day for PhamFatale.com! It seems like just yesterday that I launched the website and I can hardly believe that we’ve already made it to the 1000th recipe. Well technically, this is the 1001st recipe but I couldn't resist baking a cake to belatedly celebrate the occasion. It's a fairly simple cake, made of layers of mascarpone custard, chopped strawberries and vanilla frosting. 

As I've said in the past, food is an ephemeral art form and it's easy to forget what you've made and what you've eaten. PhamFatale.com has become a living record of the meals I've prepared for, and with, my friends and family, and I've had such a blast sharing my daily culinary adventures with all of you. So many good memories are preserved in these web pages and this year has been chock full of them. It has truly been a pleasure to learn from, share tips with and otherwise interact with food lovers from all around the world. Although I owe my success to all of my faithful foodies, there is one food lover in particular who is especially near and dear to my heart. I'd like to give a special thank you to my friend Carole, whom I met after she sent me an email when I was featured in the San Jose Mercury News several years ago. Ever since, she has helped edit all the recipes that I've posted as well as my upcoming cookbook, Haute Potato, which comes out this December. Carole has a great eye for detail and a wonderful culinary sensibility to boot. I never would have dreamed that meeting over coffee and talking about our passion for food would turn into such a special friendship, and for that I am so grateful. 

Again, thank you all for your support. I've been pretty overwhelmed with messages on Facebook, Twitter and your private messages, but I promise I'll make it my top priority to respond to all your lovely comments. Please be assured that I enjoy reading every single one of them, and they always fill me with so much joy. In fact, my morning rituals couldn't be complete without your wonderful messages, my workout routine and of course a special kiss to my baby daughter!


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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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Asian-Style Strawberry Napoleon Recipe (Mille-feuille Fraise Noix de Coco Dessert) Recipe

Mille-feuille, called "Napoleon" in the U.S., is a very popular French dessert. Traditionally [according to Wikipedia], a mille-feuille is made up of three layers of puff pastry, alternating with two layers of cream pâtissière, but sometimes whipped cream or jam. The top is usually glazed with icing or fondant in alternating white (icing) and brown (chocolate) strips, and combed.

I’ve made traditional mille-feuilles many times before, and I was in the mood for a change. I assembled a gluten-free version using layers of Vietnamese coconut paper called bánh phông sữa. They are paper-thin sheets made of coconut milk, sugar, cassava and condensed milk. I flavored the dessert with fresh strawberries and a coulis de fraise, which is a strawberry sauce. This dessert is bake-free and so easy to create, that I had the girls do the assembly. They had so much fun putting them together and even more making them disappear!


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Spicy Peanut Mascarpone Chicken Curry Recipe Recipe

To make mascarpone chicken, I marinated chicken breast cubes that I tenderized overnight using buttermilk. For the thick gravy, I made a mixture of mascarpone and coarsely ground peanuts and turmeric.

Since the dish is a little heavy, I suggest serving it with leafy greens and steamed rice. It’s not the healthiest way to eat chicken, but it is quite delicious. Also, I’ve found that even finicky kids love it. That should be enough to get over any guilt you feel. It works for me!


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