White Wine Mascarpone Recipes

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WINE-STEWED PRUNES AND MASCARPONE



Wine-Stewed Prunes and Mascarpone image

Provided by Dana Bowen

Categories     one pot, dessert, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 5

1 pound pitted prunes (about 40)
1 1/4 cups sugar
2 cinnamon sticks
2 1/2 cups dry red wine
2 8-ounce containers mascarpone

Steps:

  • Combine prunes, sugar, cinnamon and wine in a pot over medium-high heat. When mixture boils, reduce to simmer and cook 45 minutes, until liquid has turned to syrup.
  • Remove from heat, and rest at least 15 minutes. Spread a mound of mascarpone on each serving plate, top with 6 prunes and drizzle with syrup. Serve immediately.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 8 grams, Carbohydrate 96 grams, Fat 26 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 282 milligrams, Sugar 73 grams

HERBED MUSHROOMS WITH WHITE WINE



Herbed Mushrooms with White Wine image

Mushrooms are sauteed with your favorite herbs and white wine. Mmm!

Provided by JUNEBUFF1

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 7

1 tablespoon olive oil
1 ½ pounds fresh mushrooms
1 teaspoon Italian seasoning
¼ cup dry white wine
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons chopped fresh chives

Steps:

  • Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
  • Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 5.6 g, Fat 2.7 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 4.9 mg, Sugar 1.6 g

STUFFED CHICKEN BREASTS WITH MASCARPONE AND WHITE WINE SAUCE



Stuffed Chicken Breasts With Mascarpone and White Wine Sauce image

An Italian Recipe developed for World Tour and Recipe Swap contest, September, 2005. If you cannot purchase chipolline onions locally, you may use Shallots

Provided by TOOLBELT DIVA

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken breasts
1 lb ground chicken
6 garlic cloves, chopped fine
8 chipolline onions, chopped fine
1 portabella mushroom, chopped fine
1/4 cup flat-leaf Italian parsley, chopped fine
2 tablespoons fresh oregano, chopped fine
1/2 cup fresh spinach, lightly steamed
1/8 teaspoon black pepper, from the mill
4 slices provolone cheese
1/4 cup parmesan cheese, grated
1/4 cup olive oil
2 tablespoons butter
2 tablespoons cornstarch
1/2 cup mascarpone cheese
1 cup dry white wine
1/4 cup fresh basil, chopped fine

Steps:

  • With your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use.
  • Clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use.
  • Cook garlic until just golden in colour; remove from pan and set aside with the onions.
  • Cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. Remove from heat and set aside.
  • Brown ground chicken, using about 2 tbsp oil, add oil as required.
  • To the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste.
  • Stir constantly for 5 or 6 minutes, to blend flavours.
  • Steam spinach until just wilted; remove from pan and squeeze dry.
  • Chop spinach, coarse; add parmesan cheese, and mix together.
  • Divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts.
  • Divide spinach mixture evenly, and spoon over chicken mixture.
  • Top the mixture(s) with a slice of provalone.
  • Fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch.
  • Brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes.
  • Remove cooked chicken to plates and spoon sauce over pouches. Serve hot with vegetables or pasta (your choice).
  • For the sauce: Melt butter in a pan
  • Add corn starch, stirring constantly with your whisk, to blend.
  • Add mascarpone cheese.
  • Continue to stir with your whisk while slowly adding dry white wine.
  • When cheese is blended thoroughly with the mixture, add fresh basil.
  • Mix well and spoon sauce over finished chicken breasts.

Nutrition Facts : Calories 855.5, Fat 45.8, SaturatedFat 16.2, Cholesterol 212.3, Sodium 581.9, Carbohydrate 32.1, Fiber 4.3, Sugar 10.8, Protein 67.6

WHITE WINE MASCARPONE



White Wine Mascarpone image

Make and share this White Wine Mascarpone recipe from Food.com.

Provided by Jubes

Categories     Cheese

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5

500 g mascarpone cheese (1 pound)
1 cup caster sugar
1/3 cup dry white wine
2 tablespoons brandy
1 lemon, zest of

Steps:

  • Use an electric beater to mix all ingredients at a low speed. Continue to mix until the sugar dissolves and the mixture is well combined.

Nutrition Facts : Calories 92, Sodium 0.6, Carbohydrate 20.2, Sugar 20

WHITE CHOCOLATE-MASCARPONE BUTTER



White Chocolate-Mascarpone Butter image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 1/2 cup

Number Of Ingredients 4

1/4 cup white chocolate chips
2 teaspoons vegetable oil
1 stick unsalted butter, softened
1/4 cup mascarpone cheese

Steps:

  • Put the white chocolate chips and vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted; let cool. Add the butter and mascarpone to the white chocolate mixture and beat with a mixer until combined. Chill before serving.

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