Thursday, October 19, 2006


Had my first taste of mascarpone cheese today.


Imagine like thick ultra smooth cream cheese texture with a flavor like heavy cream.

Mascarpone is used in making tiramisu, but can be mixed with sugar for a sweet topping, or added to sauces to add creaminess.

I tried making a sugar-glazed apple dish. Some things I would do differently.

Here's my conceptual recipe:

Glazed Calvados-spiked Apples with Lemon Mascarpone Cream

1/2 cup granulated sugar
1/4 tsp. ground cinammon
1/4 tsp. ground nutmeg
pinch of salt?

2 tart apples (such as Granny Smith), sliced

1/4 cup Calvados or apple brandy

1/2 pkg mascarpone cheese
2 tbsp. lemon juice
1/2 tsp lemon zest
1/4 cup granulated sugar
1/2 tsp vanilla extract

In a large bowl, combine sugar, cinammon and nutmeg and salt, and combine well. Add sliced apples to bowl and toss in sugar mixture.

Meanwhile combine mascarpone, lemon juice, lemon zest and sugar in a bowl, and with spatula, mix gently but thoroughly to combine.

Heat a large skillet over high heat. Add sliced apples to skillet, arranging in a single layer. Cook carefully for about 1 minute per side, so that the sugar carmelizes on the outside, adjusting heat if sugar or apples start to burn. Add Calvados and flambe until the alcohol flame disappears.

Remove skillet from heat immediately, and transfer apples to serving plate. Top with dollop of mascarpone.

What I learned:

  • Adding Calvados (raw liquor) to mascarpone was overpowering
  • Lemon may not be necessary in mascarpone; it would be interesting to taste this dish without

Sunday, October 08, 2006

scald milk

To scald milk or cream: heat until small bubbles appear around the edges of the sauce pan and steam rises, but not so the milk/cream is boiling!

Made a nice pulled pork last Friday. It took approximately 4 hours from the lighting of the charcoal to the pulling of the pork. Used Wolfgang Puck's rub, and America's Test Kitchen recipe. Smoked over mesquite charcoal and hickory chunks for about 3 hours. Roasted in a covered pan in the oven at 325 for another 2 hours. Deelicious, especially the ATK Mustard Sauce.

Last night we went out to a local wine bar, which was surprisingly good.