Why are these ingredients in my kitchen?

[LonghornGal]

I have been "cleaning house" and discovered a tub of mascarpone cheese and almond paste in my possession. I have done some searches, but have not been able to figure out what spurred these purchases. Anyone have ideas on how to use them up? Light recipes would be great (too much non-light over the holidays) but heck, I'll take anything tasty!

I searched and found the rave reviews for the Smoked Salmon Mascarpone pizza so I plan to try that, but need more ideas! :D bonus points for recipes that combine the two. :D :eek: :D

Thanks!
--Kristin

[ClaraB]

If you've got some mascarpone, you have to make the CL White Russian Tiramisu - it is divine. Here's the recipe:

White Russian Tiramisu

SOURCE: Cooking Light YEAR: 2001 ISSUE: April PAGE: 228

INGREDIENTS FOR 12 SERVINGS:
1/2 cup ground coffee beans
1-3/4 cups cold water
1/4 cup Kahlua (coffee-flavored liqueur), divided
1/2 cup (3-1/2 ounces) mascarpone cheese
1 (8-ounce) block fat-free cream cheese, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
24 ladyfingers (2 [3-ounce] packages)
2 teaspoons unsweetened cocoa, divided

INSTRUCTIONS:
1. Assemble drip coffeemaker according to manufacturer's directions. Place ground coffee in coffee filter or filter basket. Add cold water to coffeemaker; brew to make 1-1/2 cups. Combine brewed coffee and 2 tablespoons Kahlua in a shallow dish; cool.

2. Combine cheeses in a large bowl. Beat with a mixer at high speed until smooth. Add 2 tablespoons Kahlua and sugars; beat until well-blended.

3. Split ladyfingers in half lengthwise.

4. Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture. Place halves, dipped sides down, in the bottom of an 8-inch square baking dish (halves will be slightly overlapping). Spread half of cheese mixture over ladyfingers; sprinkle with 1 teaspoon cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture, and 1 teaspoon cocoa.

5. Place 1 toothpick in each corner of dish and 1 in the center of tiramisu (to prevent the plastic wrap from sticking to cheese mixture); cover with plastic wrap. Chill for 2 hours. Yield: 12 servings.

NUTRITIONAL INFORMATION:
CALORIES 134 (30% from fat); FAT 4.5g (sat 2.2g, mono 1.5g, poly 0.4g); PROTEIN 3.3g; CARB 21.7g; FIBER 0g; CHOL 31mg; IRON 0.3mg; SODIUM 139mg; CALC 77mg

[Little Bit]

Didn't that pretty tart some time back call for almond paste in the filling?

[sneezles]

Exactly how many extra points? ;)

Two Cheese Torta
Servings: 12

1 pound aged Gorgonzola, well chilled
10 to 12 ounces mascarpone,softened
2 tablespoons almond paste
1/4 cup slivered almonds, toasted

Cut the Gorgonzola horizontally with a cheese wire, or dental floss held taute in both hands, into 3 layers, each about 1 inch thick. Put the bottom wedge of Gorgonzola on a small tray or cutting board.
Mix the almond paste with the mascarpone and then refrigerate until well chilled. Top with a 1/2-inch-thick layer of mascarpone, spreading it evenly. Top the mascarpone with the middle wedge of Gorgonzola. Top that wedge with another 1/2-inch-thick layer of mascarpone. Top the mascarpone with the remaining wedge of Gorgonzola. Frost the top and rind of the torta with 1/4 inch of mascarpone. Cover the torta with an inverted crock or plastic container to protect it from the drying air of the refrigerator. Refrigerate for at least 4 hours or as long as overnight.
Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet until lightly browned, about lo minutes. Let cool completely.
Remove the torta from the refrigerator at least 4 hours before serving and press the almonds lightly on the mascarpone frosted top and rind. If you would like to cut the torta in half so you can put a portion on each of two cheese boards, do it while it is cold. Set the torta on its side so that the layers are face up, cover again, and let come to room temperature before serving.
Serve with a dessert wine.

And do I get double for 2 recipes?
:p

Pan Roasted Chicken Breasts Stuffed with Almond Paste, Mascarpone and Lemon
Prep time: 40 minutes. Cook time: 25 minutes. Serves: 4.
Oliver created this dish for the Almond Board of California.

Note: The cook time for the fennel overlaps the cook time for the sauce.

Ingredients:

1/2 cup of almond paste mixed with coriander, chili and olive oil (recipe follows)
6 large heaped tablespoons of mascarpone cheese
Zest and juice of 1 lemon
4 large boneless chicken breasts -- free range, skin on
2 bulbs of fennel
Olive oil
Sea salt and ground black pepper
1/2 cup chardonnay
1/4 cup chicken stock
1 pound fresh spinach

Instructions:

Preheat oven at 425 degrees.

Blend in a food processor or in a pestle and mortar the almond paste with the tablespoons of mascarpone, lemon zest and juice, until smooth.

Working from one side of each chicken breast, slip your fingers between the skin and the flesh, being careful not to completely remove the skin. Push one good spoonful of the almond-mascarpone paste in the gap of each breast, then press the skin firmly back, saving any leftover paste.

Take a hot nonstick pan, drizzle it with a little olive oil and place the breasts skin side down.

After a minute, when they are lightly golden, turn them to seal the other side. (If you don't have a pan with a metal handle, transfer to a roasting tray at this point.) Place in the pre-heated oven for around 10 minutes, until cooked.

Meanwhile, cut the fennel in half lengthwise, then into thin slices. Throw into a medium hot pan with a little olive oil and seasoning, stir in a couple of tablespoons of water. Cover and leave to cook slowly -- about 5 to 10 minutes.

When the chicken is cooked, remove to a warm plate and rest for 5 minutes, while you move the pan or tray back on the heat and add the glass of wine and stock. Allow to cook down to almost nothing, not forgetting to scrape the pan bottom for all its goodness. Finish the sauce by stirring in the rest of the mascarpone and any remaining paste, keep on the heat so it continues to simmer until it coats the back of a spoon. Season to taste.

By this point the fennel should be just cooked. Season and chuck in the spinach, leave to wilt down. Serve the chicken with the fennel and spinach, drizzle the sauce over and around the chicken. Try with a nice glass of chardonnay.

Per serving: 774 cal.; 69 g pro.; 18 g carb.; 45 g fat (13 sat., 12 monounsat., 4 polyunsat., 16 other); 201 mg chol.; 658 mg sod.; 5 g fiber; 2 g sugar; 53 percent calories from fat.


Almond Paste with Corriander, Chili and Olive Oil

1/2 tablespoon olive oil
1/2 cup almond paste
1 teaspoon coriander seeds, crushed
1 to 3 small dried red chili peppers
2 generous pinches of sea salt

Mix the above ingredients with a fork until well combined.

[sneezles]

Here's another:

Tuscan Almond Torte

(Substitute cream cheese in place of mascarpone cheese, if desired.)

1 cup sugar

1 (7-ounce) package almond paste, finely crumbled

1/2 cup butter, softened

4 eggs

1 tsp. almond extract

1 cup flour

1 tsp. baking powder

1/2 of an 8-ounce container mascarpone cheese

1/2 cup heavy (or whipping) cream

Sliced almonds

Shaved chocolate

Preheat oven to 325 degrees. Grease and flour a 9-inch springform pan. In a large bowl, combine sugar, almond paste and butter. Beat with an electric mixer on low speed until blended. Add eggs and almond extract. Beat until smooth. Sprinkle flour and baking powder atop; beat just until combined. Pour into prepared pan. Bake 50 to 55 minutes or until a toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove side of springform pan. Cool completely on a wire rack. Spoon mascarpone cheese into a medium bowl; stir with a wooden spoon or beat with an electric mixer until smooth and creamy. In a separate, medium bowl, beat heavy cream until soft peaks form. Fold mascarpone cheese into whipped cream. Spread over top of cake. Sprinkle with sliced almonds and shaved chocolate. Makes 10 to 12 servings. (Store covered and refrigerated.)

[sneezles]

I'm on a roll...there's no stopping me now!

CALIFORNIA ALMOND CAKE WITH BALSAMIC STRAWBERRIES AND ORANGE MASCARPONE

Serves: 8 TO 10

8 oz. almond paste
1/2 cup unstaled butter, softened
3/4 cup sugar
3 large eggs
2 tsp. grated lemon zest
2 Tbsp. Grand Marnier or other orange brandy
1/4 cup all-purpose flour
1/2 tsp. baking powder
Powdered sugar for garnish
Balsamic Strawberries (recipe follows)
Orange Mascarpone (recipe follows)

Preheat the oven to 350°.

Lightly butter and flour an 8-inch round cake pan.

In the bowl of an electric mixer, combine the almond paste, butter, and sugar.

One at a time, beat in the eggs, followed by the lemon zest and brandy.

Sift the flour and baking powder together over waxed paper.

Beat the flour into the almond-egg mixture until just combined.

Pour the batter in the prepared pan and bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean.

Cool on a rack before removing the cake from the pan.

Serve a wedge of the cake with a scoop of the Balsamic Strawberries. Dust with a sprinkling of powdered sugar and pipe a small rosette of the Orange Mascarpone from a pastry bag or simply place a dollop on the cake.



BALSAMIC STRAWBERRIES FOR CALIFORNIA ALMOND CAKE

2 pints ripe strawberries, stemmed and halved
1/3 cup balsamic vinegar
2 Tbsp. honey
1/2 tsp. freshly ground black pepper
1 Tbsp. drained and rinsed green peppercorns, slightly crushed

In a bowl, gently combine all ingredients. Allow to stand, refrigerated, for at least 1 hour before serving.

ORANGE MASCARPONE FOR CALIFORNIA ALMOND CAKE

3 oz. fresh mascarpone cheese
1 tsp. grated orange zest
1 tsp. Grand Marnier or other orange brandy

In a bowl, combine all the ingredients and beat well. Let stand, refrigerated, at least 1 hour before serving.

[sneezles]

And to think you thought it might be hard to use them in the same recipe...


PEACH MELBA PIZZA


Sally Sibthorpe
Rochester Hill, MI

1 Mama Mary's 12 inch Gourmet Pizza Crust
1 tablespoon unsalted butter, softened
1 ¼ cups sugar, divided
2 cups mascarpone cheese
½ cup almond paste
6 large ripe peaches, peeled and sliced
½ cup shortbread cookie crumbs
12 ounces fresh raspberries
2 tablespoons cornstarch

Preheat oven to 350° F.

Place the pizza crust on a vented pizza pan. Brush with softened butter, sprinkle with 2 tablespoons sugar, bake for 10 minutes. Cool.

In a large mixing bowl, place the mascarpone cheese, almond paste, and 1/4th cup of sugar. Beat until light and fluffy; spread over the cooled crust. Sprinkle cookie crumbs over the cheese. Arrange peach slices in a circular pattern over the cookie crumbs.

In a small saucepan place raspberries, cornstarch and remaining sugar; mash the berries with the mixing spoon until juicy. Let stand 10 minutes. Place saucepan on burner, stir contents, and cook over medium heat until thickened. Cool sauce slightly, drizzle raspberry sauce over the peach slices.

Yields 8 slices

[LonghornGal]

Sneezles!!! You get one million billion trillion points. You are out of control!

:D

I appreciate your help. They all look tasty. Any thoughts on which to try first?

--K

[sneezles]

Originally posted by LonghornGal
Sneezles!!! You get one million billion trillion points. You are out of control!

:D

I appreciate your help. They all look tasty. Any thoughts on which to try first?

--K

That California Almond Cake is the one the piqued my interest! Made need to make a trip to the grocer for some almond paste...

[Dyanne]

One of the Everyday Foods issues (not the current or prior one... maybe #3?) had a delicious-looking recipe for a loaf-like dense cake using poppy seeds and almond paste. I bought everything for it, then found out we needed to move 1500 miles away (once-in-a-lifetime job opp for my husband, not military or anything like that) six weeks later. I let several people "have at" my cabinets, but I held back a few things on a separate shelf. Apparently, though, someone must have thought those (expensive) tubes of almond paste were too good to pass up!

Now I have the opposite problem from you. I know the recipe, but WHERE IS MY ALMOND PASTE?!

Dyanne

[mightyh]

These Almond Fudge bars are excellent--they look very pretty on a cookie plate, but never stay there long. Seriously one of my favorite cookies of all time. Enjoy!

Almond Fudge Bars

1 c. butter or marg.
3 squares (1 oz each) unsweetened chocolate
2 c. granulated sugar
3 eggs
1 tsp. vanilla
1 1/2 c. flour
1 c. semisweet chocolate pieces
1 can (8 oz) almond paste
1/4 butter or marg., softened
1/2 c. confectioners sugar
2 eggs
2 Tbsp. milk
1/2 tsp. almond extract
1 square (1 oz) semi-sweet chocolate
1/2 tsp. vegetable shortening

In a medium saucepan, melt 1 c. butter and unsweetened chocolate over low heat, stirring often. Remove from heat. Stir in sugar. Add 3 eggs, one at a time, beating after each egg. Stir in vanilla. Add flour. Mix well. Stir in chocolate pieces. Spread batter in a greased 9 by 13 baking pan. Bake at 350 for 20 minutes.

Meanwhile, in a small bowl, crumble almond paste. Add 1/4 c. softened butter and confectioners sugar, 2 eggs, milk, and almond extract. Beat well with electric mixer till smooth. Gently, but quickly, spread over hot chocolate layer.

Melt semisweet chocolate square with shortening (or place chocolate and shortening in plastic bag, seal, and let warm/hot water run over it in a little bowl to melt. Keep in bowl of hot water until ready to use then snip a corner off with scissors and squeeze). Drizzle melted chocolate in lines across almond layer. Use a small wooden toothpick to marble surface (draw toothpick opposite lines). Continue baking at 350 for 25 more minutes or till bars begin to turn slightly brown around edges. Cool on wire rack. Cut into bars. makes 48 bars.

[Mamasue]

These are my DD favorites.

* Exported from MasterCook *

Tara's Favorite Almond Macaroons

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cookies/ Bars Cookies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces almond paste
2/3 cup granulated sugar
1/4 cup egg whites -- slightly beaten
1 tablespoon all-purpose flour
1 teaspoon baking powder

Preheat 325º oven with rack in center. Grate the almond paste. Place in mixing bowl with sugar.

On medium speed, mix together almond paste and sugar for about 3 minutes until "crumb" mixture forms. Don't worry if a small amount of the sugar is still not absorbed. Add flour and baking powder and mix.

With mixer on medium high speed, slowly add half the egg whites and beat until very well mixted. Add the rest of the egg whites and do the same. You may not need the full 1/4 cup.

Beat on high speed for two to three minutes, until a creamy paste is formed. Stopmixer once or twice to scrape down the bowl.

Line cookie sheet pans with parchment paper or use silpat. Using teaspoon or smallest Pampered Chef cookie scoop drop batter on cookie sheet leaving 1 inch space between each. Bake for 15 minutes or until just golden.

Allow cookies to cook before removing from pan. Although the cookies will be high when they come out of the oven, they may fall a bit as they cool.




Tara's hint to remove cookies from sheet since the center bottom of the cookie might stick: twist cooled cookie and remove.

Description:
"A favorite cookie from Maria's bakery in North End, Boston was created with success."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 81 Calories; 3g Fat (33.9% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0

[oduamy]

I know this is a little late after your request, but I had to throw my hat into the ring for the Cherry Almond Cake. Its coffee cake-ish but also could be a dessert with some vanilla ice cream. Delicious!

Cherry-Almond Cake

Find almond paste in the baking section of your grocery store.

1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cloves
2/3 cup granulated sugar
3 1/2 tablespoons butter, softened
3 tablespoons fat-free cream cheese
2 tablespoons almond paste
1/4 teaspoon almond extract
1 large egg
1/3 cup 1% low-fat milk
Cooking spray
2 tablespoons chopped almonds, toasted
2 tablespoons granulated sugar
1 (14.5-ounce) can pitted tart red cherries in water, drained
1 teaspoon powdered sugar

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, salt, and cloves in a bowl, stirring with a whisk. Combine 2/3 cup granulated sugar and next 5 ingredients (2/3 cup granulated sugar through egg) in a large bowl; beat with a mixer at medium speed until blended.

Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into a 9-inch round cake pan coated with cooking spray.

Combine almonds and 2 tablespoons granulated sugar; sprinkle over batter. Arrange cherries on top. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Sift powdered sugar over top of cake.

Yield: 12 servings (serving size: 1 wedge)

CALORIES 191 (24% from fat); FAT 5.1g (satfat 2.4g, monofat 1.6g, polyfat 0.4g); PROTEIN 3.7g; CARBOHYDRATE 26.8g; FIBER 1.8g; CHOLESTEROL 27mg; IRON 2.3mg; SODIUM 137mg; CALCIUM 61mg;

Cooking Light, NOVEMBER 2002

[Vicanddi]

Kristin, did you ever use up all your mascarpone cheese and almond paste? Update us on your progress, when you get a chance. (We're nosey! :D )

[LonghornGal]

Ok, here's your update! Thanks to Sneezles I was able to use up the entire tube of almond paste in one recipe - the California Almond Cake-with-the-darn-long-name. I reviewed it here (http://community.cookinglight.com/showthread.php?s=&threadid=52279) and still have a few of the individual cakes in the freezer (they reheat quite well). I've also been mixing the strawberry topping with vanilla yogurt for a snack/dessert - balsamic strawberries are divine!

I used more of the mascarpone on Smoked Salmon Pizza - this was incredibly good. Which reminds me that I have some pizza dough in the freezer which may become dinner tomorrow! But I'm out of the salmon.

That Cherry cake sounds pretty tasty too, so I might have to go pick up some more almond paste. But since I'm the only one around to eat desserts, I don't get to make as many as I would like. :( Obviously I need to have more dinner parties. :p

All the recipes sound tasty, I just don't trust myself with cookies. But I need to make a "Thank you" package so I might get more paste to make some of the cookies and bars.

So I'm left with about 3 oz of the cheese to use up before it goes bad. I'm considering a half recipe of the White Russian Tiramisu. But since I'm going on a trip this weekend I'm going to wait and decide next week. :D

--Kristin

[aggie94]

Originally posted by LonghornGal
So I'm left with about 3 oz of the cheese to use up before it goes bad.

Kristin, this is one of my favorite risotto recipes ever. I've made it a dozen times, and it's always amazing. And it uses exactly 3 ounces of mascarpone. :p

Oh, and I never make the stock from scratch - veggie bouillon or canned veggie stock works just fine. That cuts out the first 10 ingredients, so the recipe seems less daunting. ;)

Leek-and-Mascarpone Cheese Risotto

SOURCE: Cooking Light YEAR: April 2000 PAGE: 166

INGREDIENTS FOR 8 SERVINGS:
8 cups water
6 cups chopped leek (about 6 large), divided
2 cups chopped fresh flat-leaf parsley, divided
1 cup chopped fresh basil, divided
1/2 teaspoon salt
6 thyme sprigs
2 carrots, cut into 1-inch-thick pieces
2 garlic cloves, crushed
1 large onion, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1/4 teaspoon saffron threads
2 tablespoons butter
2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
1/3 cup (3 ounces) mascarpone cheese
1 teaspoon grated lemon rind
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup (1-1/2 ounces) grated fresh Parmesan cheese

INSTRUCTIONS:
Leeks, golden saffron, a touch of lemon, and a few of the first basil leaves
of spring make this a cheerful risotto. Mascarpone (mas-kar-POHN) is a buttery
Italian triple-cream cheese found in many supermarkets and gourmet food shops.
Regular cream cheese makes an acceptable, though not as rich, substitute.

1. Combine water, 2 cups chopped leek, 1 cup parsley, 1/2 cup basil, 1/2
teaspoon salt, and next 5 ingredients (salt through celery) in a large Dutch
oven. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 35
minutes. Strain broth through a sieve into a large bowl; discard solids.
Reserve 5-1/2 cups broth; reserve remaining broth for another use.

2. Bring 5-1/2 cups broth and saffron to a simmer in a small saucepan (do not
boil). Keep warm over low heat. Melt butter in a large saucepan over
medium-high heat. Add 4 cups chopped leek; saute 5 minutes. Add rice; cook 2
minutes. Add wine; cook 1 minute or until the liquid is nearly absorbed. Stir
in 2 cups broth; cook 5 minutes or until the liquid is nearly absorbed,
stirring constantly. Add remaining broth, 1/2 cup at a time, stirring
constantly until each portion of broth is absorbed before adding the next
(about 15 minutes total). Add 1 cup parsley, 1/2 cup basil, mascarpone, lemon
rind, salt, and pepper; cook 1 minute or until mascarpone melts. Sprinkle with
Parmesan. Yield: 8 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 323 (27% from fat); FAT 9.8g (sat 5.4g, mono 3.1g, poly 0.8g);
PROTEIN 7g; CARB 48.7g; FIBER 1.8g; CHOL 21mg; IRON 4.1mg; SODIUM 589mg; CALC
135mg

[little_bopeep]

My vote for using the marscapone:

Jen's Blueberry Mascarpone Tart

1 10-inch sweet tart crust (shortbread crust...I use either Barefoot Contessa tart crust (it is in the recipe for Raspberry Tart in the first cookbook) or Martha Stewart Sugar Crust (In the light green compilation book).

8 ounces Marscapone cheese (or sub cream cheese if the budget is tight)
1/4 cup half and half
1/4 cup sugar
Zest of one lemon
Juice of half a lemon

1 pint blueberries

Beat together ingredients from cheese through lemon juice...takes about 5 or 6 minutes to get smooth, thick, and creamy.

Spread into cooled tart shell

Painstakingly arrange washed, dried blueberries in concentric circles, or scatter by handfuls and claim a postmodern aesthetic.


Yeah, I know you only have 3 oz left...but what a good reason to buy some more! :D :D :D