In 2011, we posted – Mascarpone: How to Make It & Recipe Suggestions. Here are a few more fabulous recipes:
Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnut
From: The Kitchn
Serves two as a main course
1 Meyer lemon, zested and juiced (about 3 tablespoons juice)
1/2 cup mascarpone cheese
1/2 teaspoon salt
a few grinds of fresh pepper
1/4 teaspoon freshly grated nutmeg
1/2 pound spaghetti
5 cups (loosely packed) fresh spinach, washed, spun dry, and roughly chopped
1/2 cup chopped, toasted hazelnuts
Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.
1. Bring a pot of water to boil and salt generously.
2. Cook the pasta
until al dente, taking it off the heat about 1 to 2 minutes before you
would normally remove it.
3. Drain, reserving about 1/2 cup of the pasta
4. Return the pasta to the pot, and set over low heat.
5. Stir in the
6. Add the spinach and toss so that the spinach begins to
7. Add about 1/4 cup of the pasta water (more if necessary) to keep
the sauce fluid but not too watery.
8. Continue to cook and toss until the
spinach is cooked.
9. Add the hazelnuts and stir to combine.
Chicken in Mascarpone & Sun-dried Tomato Sauce With Pasta
From: Evin’s Cooking Peas and Qs
4 boneless skinless chicken breasts, cut into bite-sized chunks
1 tablespoon garlic salt
1 tablespoon dried basil
2 teaspoons black pepper
1 cup whole milk or cream
2 cups mascarpone cheese
½ cup semi- or full sun-dried tomatoes, chopped
¼ cup fresh basil, chopped
4 cups dry penne pasta
1. Heat a large pot of water over high heat to bring to a boil for
the pasta. Do not add the pasta until you have completed step 3 of the
2. Warm a couple tablespoons of olive oil in a frying pan over medium
heat. Mix the garlic salt, dried basil, and black pepper together in a
shallow bowl. Lightly coat each chunk of raw chicken in the mixture then
place in the warm olive oil. Do this until all chicken is in the pan or
the pan is getting full. Cover for four to five minutes then shift the
chicken chunks to cook the other side. Let cook until the other elements
are ready to serve, but continue to shift and stir every few minutes
and keep the temperature at medium.
3. Bring the milk (or cream) to boil then remove from heat. Turn the
heat down to low. Keeping the milk off the heat, whisk in the
mascarpone. Put the pot back on the heat but stir frequently.
4. Put the pasta in the boiling water and let cook for recommended
time for al denté. Add the sun-dried tomatoes and basil to the chicken
while the pasta is cooking. Once the pasta is cooked, strain it and add
the cooked pasta to the mascarpone and milk sauce.
5. Using a solid serving spoon or ladle, serve the pasta in sauce and
top with the chicken. Sprinkle extra chopped basil or parmesan on top
for garnish. Serve!
Warm Spinach Mascarpone Dip Recipe
From: Steamy Kitchen
Yields 2 cups
16 ounces frozen chopped spinach, defrosted
1 small onion minced
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg (freshly grated if you have)
1/4 teaspoon cayenne pepper powder
8 ounces mascarpone cheese, softened at room temperature
1/2 cup grated parmesan cheese
1. Preheat the oven to 350F.
2. Take a handful of the defrosted spinach and squeeze and discard
the water from the spinach. Squeeze as much of the water out as you can,
you should get about a little less than a cup of spinach water.
3. Heat a saute pan over medium heat. When hot, add the olive oil and
swirl to coat. Add the onions and saute until soft and translucent,
about 4-5 minutes (take your time, if you do this over high heat, the
onions will burn and become bitter). Add the spinach and saute until the
spinach is warm, but still bright green about 30 seconds.
4. Season and toss with salt, pepper, nutmeg and cayenne. Turn off
the heat and stir in the mascarpone cheese and the grated parmesan.
5. Pour into 2 small ramekins (or other oven-safe dish) and bake for
30 minutes until the cheese is bubbling around the edges. Serve warm
with pita chips, bread or celery sticks.
From: Dairy Goodness
6 oz (180 g) white chocolate, in pieces
1 lb (450 g) mascarpone cheese
1/4 cup (60 mL) sugar
2 cups (500 mL) nonfat plain yogurt
1 pouch (1/4 oz/7g) unflavoured gelatin
1 kiwi, peeled and sliced
1 orange, peeled and cut into suprêmes
1 pink grapefruit, peeled and cut into suprêmes
3 tbsp (45 mL) butter
1 1/2 cups (375 mL) Graham cracker crumbs
2 tbsp (30 mL) sugar
1. Preheat the oven to 375F (190C).
2. In a microwave-safe bowl, melt the butter. Add cracker crumbs and sugar and mix thoroughly. Press mix into an 8-inch (20 cm) round, hinged mould and cook 10 minutes. Set to cool.
3. Meanwhile, melt chocolate in bain-marie (double boiler) and reserve. Prepare gelatin and reserve.
4. Whisk mascarpone with sugar. Add lukewarm white chocolate and prepared gelatin. Incorporate yogurt and whisk 2 minutes. Pour preparation over the crust and refrigerate 3 to 4 hours before serving.
5. Garnish with citrus suprêmes (sections).
Strawberry Mascarpone Cheesecake with Shortbread Cookie Crust
From: Yummy Eats
By: Andrej Wisniewski
1/2 cup (1 stick) unsalted butter
1/4 cup sugar
1/2 cup flour
1/2 cup shortbread cookies, finely ground
2 pounds (4 bars) cream cheese, softened
1 cup mascarpone cheese
1 1/2 cups sugar
2 large eggs
2 1/2 teaspoons lemon zest, finely grated
2 1/2 tablespoons lemon juice
1/2 cup strawberry jelly
16 to 20 fresh strawberries, stems removed
1. Preheat oven to 350F.
Make the crust: Using an electric mixer, cream the butter and
sugar on high speed, about 3 minutes. Add flour and ground
shortbread cookies—blend for 5 to 10 seconds until incorporated.
Press the mixture evenly on the bottom of a 9-inch springform pan.
3. Bake the crust for 20 to 25 minutes, or until golden brown. Cool completely.
Make the cheesecake: Using an electric mixer, beat the cream cheese
until smooth, about 30 seconds. Add the mascarpone cheese and sugar,
and continue to beat on medium speed. Add eggs one at a time,
then the lemon zest and juice.
the mixture into the crust. Place the cheesecake pan in a larger
roasting pan; pour enough water into the roasting pan to cover
half the cheesecake pan. Bake until the top of the cake is golden
brown and firm to the touch, about 60 to 65 minutes.
6. Transfer the cheesecake pan to a cooling rack. Cool slightly, then refrigerate for 6 hours or overnight.
7. Make the topping: In a small saucepan, whisk strawberry jelly over medium-high heat until melted. Cool.
8. Arrange strawberries upside down on the cheesecake. Pour melted jelly over the cheesecake to glaze the berries.
Substitution tip: In
place of shortbread, you can use graham crackers for the crust.
Add as many fruits on top as you like—the sloppier, the better.