Mascarpone Grits Cakes Recipes

CREAMY MASCARPONE HERB GRITS

Steps:

• In a 5-quart pot, combine the milk, stock, and garlic. Generously season the mixture with salt. Pour the grits into the cold liquid and bring the mixture to a boil, whisking constantly. Immediately reduce the heat to a simmer and continue to stir until the grits are soft and creamy, at least 20 minutes. If necessary, add more stock to continue cooking the grits. Stir in the butter, mascarpone, and herbs.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

MASCARPONE FROSTING

Steps:

• Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.

CHOCOLATE MASCARPONE LAYER CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
• Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
• Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
• Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
• Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
• Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
• Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
• Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
• Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.

NAKED VANILLA CAKE WITH MASCARPONE AND BERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch cake pans and line with parchment paper.
• Combine butter and sugar in a bowl and beat using an electric mixer until creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Gradually sift in flour and continue mixing until batter is smooth. Add vanilla extract and whisk for an additional 2 minutes. Divide batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
• While cake is cooking beat cream, mascarpone cheese, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl using an electric mixer until smooth, creamy, and thick. Cover bowl and refrigerate filling until cake is ready for decorating.
• Once cakes are cooled completely, carefully cut each in half horizontally to create 4 layers. Set aside a handful of raspberries and blackberries for garnish. Mix remaining raspberries, blackberries, and strawberries together in a bowl.
• Place 1 cake layer on a serving platter and cover with 1/3 of the mascarpone cream. Sprinkle 1/3 of the berries on top. Add the next cake layer and top with 1/3 of the mascarpone cream and 1/3 of the berries; repeat with remaining 2 layers, mascarpone cream, and berries. Garnish with fresh mint leaves and reserved blackberries, raspberries, and strawberries. Dust cake top with confectioners' sugar.

MASCARPONE GRITS CAKES

Steps:

• Grease a 13x9 inch baking pan with butter or cooking spray.
• In a big saucepan, bring the milk, half-and-half, butter, and salt to a boil.
• Decrease heat to medium and gradually whisk in grits.
• Whisk constantly until cooked and thickened (follow package directions for cooking time, which will depend on the type of grits you use).
• Whisk in the parmesan, mascarpone, and pepper until well blended.
• Pour the grits into the prepared pan and refrigerate until set, about 1 hour.
• Use a biscuit cutter to cut the grits into shapes about 2 inches in diameter (or cut the grits into squares or triangles to avoid scraps).
• Grease a large skillet with cooking spray and place over medium heat.
• When the skillet it hot, cook the cakes in batches, leaving a little space between each one in the pan.
• Fry the cakes for 2-3 minutes per side, or until browned and crisp.
• Serve immediately.

GRITS CAKES

Steps:

• Combine the milk and garlic in a large saucepan and heat over high heat until scalding. Reduce to a simmer and, using a wooden spoon, slowly stir in the grits. Cook over low heat, stirring constantly, for 8 to10 minutes, until the mixture is the consistency of mush. Remove from the heat and stir in the ham, cheese and chives. Season with salt and pepper and the cayenne.
• Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm.
• Unmold the grits mixture and slice or cut into the desired shapes.

LOUISIANA GRILLED SHRIMP WITH GRITS CAKES

Steps:

• For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
• Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
• Let sit and refrigerate until it is cold.
• Remove from refrigerator and cut with biscuit cutter to create cakes.
• Bread the cakes in flour, egg wash and bread crumbs.
• Keep in refrigerator until you are ready to cook the dish.
• For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
• Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
• Remove from heat and cool slightly.
• For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
• Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
• Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
• Do not overcook.
• Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
• Place cake on Pepper Jelly and top with 2 shrimp per person.
• Drizzle Rouille on top and sprinkle with scallions.
• Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.

HAZELNUT CRUNCH CAKE WITH MASCARPONE AND CHOCOLATE

Steps:

• FOR THE CAKE:.
• Preheat the oven to 350º F.
• Butter and flour 2 (8-inch) cake pans.
• Prepare the cake mix according to package instructions.
• Divide the batter between the 2 cake pans and bake according to package instructions; remove from the oven and let cool on a wire rack.
• FOR THE CRUNCH:.
• Place the toasted nuts close together in a single layer on a parchment-lined baking sheet.
• Combine the sugar and water in a small saucepan over medium-high heat.
• Stir the sugar mixture until dissolved.
• Bring to a boil and let cook until the sugar is light brown, about 8 minutes.
• Let the bubbles subside then pour the caramelized sugar over the nuts.
• Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes.
• When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces; set aside.
• FOR THE FILLING:.
• Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl.
• Using an electric mixer whip the cream mixture to soft peaks.
• Fold the crunch mixture into the whipped cream.
• FOR THE TOPPING:.
• Place the chocolate, sugar and zest in a food processor.
• Process the mixture until the chocolate is finely ground.
• ASSEMBLY OF CAKE:.
• Put 1 cake on a serving plate.
• Top with 1-inch of the whipped cream crunch mixture.
• Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture.
• Sprinkle the top and sides of the cake with the ground chocolate.
• Serve & Enjoy!