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Great Recipes and our Recipe of the Month!!
Mascarpone Stuffed French Toast
Ingredients
Lombardi's Mascarpone
room temperature |
1 Cup |
| Brown Sugar |
1 Tbsp. |
| Ground Nutmeg |
1/2 Tsp. |
(6) Slices of French bread
1-1/2" thick |
|
| Eggs |
4 |
| Half & Half |
1 Cup |
| Brown Sugar |
1 Tbsp. |
| Vanilla Extract |
1 Tsp. |
Directions
- Gently mix mascarpone, brown sugar and nutmeg.
- Using a serrated knife, cut a pocket in the
bottom of each slice of bread (do not cut all the way through).
- Spoon the mascarpone mixture into the pocket.
- Combine the eggs, half & half, brown sugar
and vanilla in a shallow bowl.
- Dip the bread slices in the egg mixture, coating
on both sides.
- Using a non-stick skillet or lightly greased
griddle, fry both sides of the bread until golden.
- Transfer slices to a 150º oven for 10 minutes
to heat filling completely.
- Top with fresh berries and maple syrup.
- Serves 6
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Fettuccine with Mascarpone & Olive
Oil
Ingredients
| Egg Yolks, room temperature |
2 |
Lombardi's Mascarpone
room temperature |
6 oz. |
| Extra Virgin Olive Oil |
3/4 Cup |
| Salt |
1-1/2 Tsp. |
| Fresh Ground Pepper |
1 tsp. |
| Garlic Cloves, minced |
2 |
| Fettuccine, fresh or dry |
1 Lb. |
| Fresh Thyme, finely chopped |
1-1/2 tsp. |
| Grated Parmesan Cheese |
1/4 Cup |
Directions
- In a large mixing bowl or food processor fitted
with metal blade, beat together the egg yolks and mascarpone.
- Add the olive oil in a thin stream.
- Mix in the salt, pepper and garlic. The mixture
will have the consistency of heavy cream.
- Transfer to a serving bowl.
- Bring a large pot of salted water to a brisk
boil and cook the pasta until al dente.
- Drain the pasta, add immediately to the mascarpone
in the serving bowl, and toss gently to coat thoroughly.
- Sprinkle with thyme and Parmesan cheese and
serve immediately.
- Serves 4
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Mascarpone Fruit Pie
Ingredients
| Unsalted Butter, melted |
1/4 Cup |
| Vanilla Wafers, finely crushed |
40 |
| Lombardi’s Mascarpone |
1 Cup |
| Powdered Sugar |
1/3 Cup |
| Whipped Cream |
2/3 Cup |
| Raspberry Liqueur |
2 Tbsp. |
| Fresh Peaches, sliced |
1 Cup |
| Fresh Kiwi, sliced |
1/2 Cup |
| Fresh Berries |
1 Cup |
Directions
- Combine melted butter and crushed wafers together
in a 9" pie plate.
- Spread and press evenly up the sides to form
a crust.
- Combine mascarpone, sugar, whipped cream and
liqueur in a bowl.
- Spread mixture evenly onto a crust
- Chill until set.
- Arrange sliced fruit over chilled pie.
- Chill thoroughly
- Serves 8
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Chocolate Mascarpone Mousse with Bananas
Ingredients
Semi-Sweet Chocolate,
finely chopped |
12 oz. |
| Chilled Whipping Cream |
2-1/3 Cups |
| Water |
1/3 Cup |
| Dark Corn Syrup |
1/4 Cup |
| Rum |
5 Tbsp. |
| Lombardi’s Mascarpone |
1 Cup |
| Bananas |
2 |
Directions
- Stir all but 2 Tbsp. chocolate, 1/3 cup cream,
water and corn syrup in heavy medium saucepan over medium-low
heat until chocolate melts and mixture is smooth.
- Let cool until just lukewarm, stirring occasionally,
about 20 mins.
- Whisk in rum, then Mascarpone.
- Beat 1 cup cream in medium bowl until stiff
peaks form
- Fold cream into chocolate mixture in two additions.
- Peel and thinly slice bananas.
- Arrange 6 slices in each of 8-10oz. goblets
or cups.
- Spoon mousse atop bananas, dividing equally.
- Cover and refrigerate at least 4 hours.
- Beat remaining 1 cup of cream in medium bowl
until firm peaks form.
- Spoon decoratively atop each mousse, garnish
with remaining banana slices and chocolate.
- Serves 8
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