So now I had the Mascarpone cheese, what was I going to do with it. I know I could have gone with the traditional Tiramisu but I was looking for something a little different. Well Chocolate Mousse sounded like a wonderful idea to me.
Chocolate Mascarpone Mousse (Adapted from Epicurious)
12 oz bittersweet or semisweet chocolate, chopped
1 1/3 c heavy cream
1/3 c water
1/4 dark corn syrup
5T dark rum
1 t vanilla
1 t chocolate extract (optional)
8 oz Mascarpone
2 bananas, sliced
1/2 c strawberries, sliced
Place chocolate, 1/3 c cup cream, water, and corn syrup in a saucepan. Heat until chocolate is melted and mixture is smooth.
Is there a better sight than chocolate melting into cream?
Let cool about 20 minutes, stir occasionally. Whisk in rum and extracts. Whisk in Mascarpone until smooth. Beat 1 cup of heavy cream until soft peaks form. Gently fold chocolate mixture into cream in two additions.
Looks like we'll need some more rum for making Dark n Stormies*
Reserve some strawberries for garnish. Place a spoonful of mousse into each serving dish (about 8 1-2 c serving dishes). Top with bananas and strawberries, spoon in another layer of mousse, alternating layers, ending in mousse. Garnish with strawberries. Refrigerate for 4 hours. You could also top this with whipped cream but I did not find it necessary at all!
I have this really great tool from Pampered Chef. I was a doubting Thomas and did not think it was going to be worth it but I bought it anyway (Thank you Tracy). It's is called Core & More - what a multi-tasker it is! It can core a apple** pear, strawberry, seed tomatoes, seed squash and on and on.
This end works especially well on strawberries
This end works great on squash
*A Dark 'N Stormy is 1.5oz dark rum and 5 oz Ginger Beer and totally yummy!
**Yes this is a Jackie Gleason/Art Carney reference:
I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it? Waffled Hash Browns (Adapted from Cooking Light ) 1 1/2 lb russet potato (shredded) salt/pepper to taste 1/4 t garlic powder 1 1/2T butter, melted Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown. I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one...
In my mind, this cake is sort of a blank slate. The cornmeal gives it a little crunch but it is quite versatile. I drizzled a citrus icing on it this time around. I think there are many other things that you could do. You could macerate some berries in sugar and top the cake with them. I think some heated jam (orange, strawberry, or raspberry) drizzled over would be nice. I scoop of ice cream never hurt anyone. A dollop of whip cream never did either. I think you get the idea. Citrus Shortcake (Adapted from Cooking Light circa 2010) 3/4 c sugar 1/4 cup butter 2 eggs 1 T orange rind, grated 2T fresh OJ 1/2 t vanilla 1 c flour 2T cornmeal 3/4 t baking powder 1/2 t baking soda 1/4 t salt 2/3 c buttermilk Grease a 9" square pan set aside. Cream butter and sugar for 5 minutes in a mixer. Meanwhile, combine dry ingredients (flour, cornmeal, baking powder, baking soda, and salt in a small bowl). Set aside. Add eggs one a time to butter mixture; beating well after ...
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