BALSAMIC BLUEBERRY MASCARPONE CROSTINIS
Looking for a unique appetizer that takes only a few mins to whip up? These balsamic blueberry mascarpone crostinis are just what you need. Only a few minutes in the oven and a few minutes of prep to have an app that will leave your friends and family speechless. We promise there will be no leftover balsamic blueberry mascarpone crostinis (though you may want to make a batch just for yourself)!
Provided by Food Network
Categories appetizer
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once.
- Meanwhile, in medium non-stick skillet, heat blueberries, vinegar and sugar just until blueberries are tender and a sauce forms, 4-5 minutes. Set aside and let cool.
- Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper. Top with blueberry mixture and fresh basil.
DRUNKEN CHERRIES WITH MASCARPONE CREAM
Serve these delightfully boozy cherries with Lemon-Almond Biscotti and whipped mascarpone cream for a perfect dessert. Recipe adapted from Mindy Fox.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together brandy and 1/4 cup sugar until sugar is mostly dissolved, about 2 minutes. Add lemon juice, fennel seeds, and pepper; whisk to combine. Add lemon zest and cherries and stir until combined. Refrigerate, covered, 24 hours (or up to 3 days), stirring occasionally.
- In a small bowl, whisk mascarpone until loose and shiny, about 2 minutes. In a medium bowl, using an electric mixer, beat cream and 2 teaspoons sugar on high until soft peaks form, about 2 minutes. Whisk in vanilla. Fold mascarpone into whipped cream until well combined. Divide cherries and liquid among 4 plates. Serve with mascarpone cream and biscotti.
Nutrition Facts : Calories 322 g, Fat 25 g, Protein 3 g, SaturatedFat 14 g
PEACHES AND BLUEBERRIES WITH MASCARPONE
Provided by Florence Fabricant
Categories dessert, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel the peaches by plunging them into boiling water for 30 seconds, removing them and rinsing them in cold water. Cut the peaches in half and remove the pits.
- Put the blueberries, wine and sugar in a saucepan, bring to a simmer and cook a minute or two, just long enough for the blueberries to darken and soften but not split their skins. Remove the blueberries to a separate bowl with a slotted spoon, leaving the wine mixture in the saucepan.
- Slice the peaches and add them to the wine mixture. Bring to a simmer and cook about 15 minutes, until the peaches are tender. Remove from heat and transfer to the bowl with the blueberries. Refrigerate until cold.
- To serve, divide the fruit among six bowls or goblets. Top each serving with a large dollop of the mascarpone and dust with cinnamon.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 211 milligrams, Sugar 30 grams
MACERATED SOUR CHERRIES AND MASCARPONE CREAM
Steps:
- In a large nonreactive bowl, mix cherries, lemon verbena, sugar, mace and wine. Cover tightly, and macerate at least 24 hours.
- Strain and set aside cherries, reserving juice. Remove lemon verbena leaves from strainer, and add to juice.
- Put juice in blender, and blend it fine. Strain through medium strainer, pressing to extract all liquid. Pour juice over cherries, reserving 1/4 cup.
- In small bowl, soften cheese with spatula; slowly stir in reserved juice until mixture is smooth.
- Combine cream and sugar in another bowl, and beat until soft peaks form. Fold cream into mascarpone.
- To serve, divide mascarpone into 4 bowls. Pour cherries and juice over cheese. Top each serving with pinch of mace.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 31 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 223 milligrams, Sugar 31 grams
MINI BLUEBERRY-MARSCARPONE PIES
A smooth, creamy filling of fresh blueberry puree and mascarpone cheese sets up nicely in mini pie crusts in this impressive dessert that's perfect for your next dinner party.
Provided by Jamie Davies
Categories Mini Pies
Time 5h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
- Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
- Place a round piece of parchment paper on top of each crust and add pie weights.
- Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
- While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
- Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
- Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
- Cover and chill in the refrigerator for at least 4 hours, or overnight.
- When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
- Top each pie with whipped cream and blueberries.
Nutrition Facts : Calories 854.4 calories, Carbohydrate 57.5 g, Cholesterol 155.4 mg, Fat 67.4 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 32.7 g, Sodium 374.8 mg, Sugar 23.9 g
FRESH BLUEBERRIES WITH MASCARPONE CHEESE AND LEMON CURD
This is a heavenly dessert that looks beautiful and is so easy to make. The filling can be put in a glass dish and served with Vanilla Wafers for a quick sweet item for parties.
Provided by LaurietheLibrarian
Categories Cheesecake
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the lemon curd and mascarpone cheese.
- Zest the lemon and mix in with the cheese mixture (I sometimes add a drop or two of lemon oil for more kick).
- Spread on your prepared, baked, cooled cake.
- Top cheese mixture with fresh blueberries.
- Brush blueberries with apricot glaze.
- Garnish with lemon twist or fresh flowers.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 38.6, Fat 0.1, Sodium 3.4, Carbohydrate 10, Fiber 0.9, Sugar 6.3, Protein 0.3
CHERRIES AND BLUEBERRIES WITH FRANGELICO MASCARPONE
Delicious and decadent! Definitely company worthy. If you are using sugar or Splenda granular, the equivalent is double the baking blend (please note: this is in the ingredients). If fat and calories are not a concern, you can increase the ratio of cream to fruit, if you like. Cook time is stand time.
Provided by Maito
Categories Dessert
Time 35m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix mascarpone, Frangelico, 1/2 of the sweetener and jam; refrigerate.
- Combine cherries and blueberries with the remaining 1/2 of the sweetener. Let stand at room temperature for 20-30 minutes (or chill, if you prefer).
- Spoon mascarpone into a small shallow bowl or glass. Top with cherries and blueberries, sprinkle amaretti over; serve immediately.
Nutrition Facts : Calories 126.6, Fat 2.2, SaturatedFat 0.7, Cholesterol 48.6, Sodium 32.6, Carbohydrate 24.9, Fiber 1.6, Sugar 13.9, Protein 2.9
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