| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2661.1 | Found at Idlewyld Farms | AKO569::JOY | Get a life! | Tue Oct 09 1990 16:30 | 7 |
| Mary,
Marscarpone is a type of cheese, similar to ricotta and creme
fraiche. If you're in the greater Maynard area, you can get it at
Idlewyld Farms in W. Acton.
Debbie
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| 2661.2 | Mascarpone is very rich cream cheese | CSSE32::RHINE | A dirty mind is a terrible thing to waste | Tue Oct 09 1990 16:33 | 6 |
| Mascarpone is a cheese. If you think about ricotta as being made from
milk, and mascarpone from cream, you get a sense of what mascarpone is
like. It is relatively expensive and hard to find. In the NH area,
you an get it at the gourmet food shop in Pheasant Lane and order it
from Boston Deli on Amherst St. The cheese and pasta shop (Angelas???)
on Union St. in Manchester also carries it.
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| 2661.6 | | CSSE32::RHINE | A dirty mind is a terrible thing to waste | Wed Oct 10 1990 01:08 | 3 |
| Look elsewhere in this conference for Tiramisu recipes. It is a great
dessert made from mascarpone.
|
| 2661.7 | Italian cheese!! | VLOMFG::SATOS | | Thu Oct 11 1990 09:56 | 21 |
| Hello,
Mascarpone is an Italian Cheese. It looks like gorgonzala with cream.
When you buy a piece of this cheese you can see the different
ingrediant. See below :
--------------
CHEESE==>
--------------
CREAME==> --------------
CHEESE==>
--------------
CREAME==> --------------
CHEESE==>
--------------
Some people here in France call it also "Gorgonzola a la creme"
translation "gorgonzola with cream"
It's a strong cheese, I like it!!
Pascal
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| 2661.8 | making your own | PENUTS::DDESMAISONS | | Thu Oct 11 1990 12:08 | 43 |
|
Sorry - I was out sick yesterday. Here's the recipe for
mascarpone from Bugialli's Classic Techniques of Italian Cooking,
with excerpts and slightly modified text in the recipe.
"Mascarpone is a type of solidified cream which some consider a
cheese, made originally from the especially rich cream of Lombardy.
It has the natural sweetness of the cream itself. It originated
in the area of Lodi, not far from Milan..."
"... Though it is sometimes eaten as a cheese, it is more often
used in combination with pastries, liqueurs, etc. to make rich,
cold desserts..."
Mascarpone Yield: 1/2 lb.
(8 ounces)
1 qt. heavy cream
1/4 tsp. tartaric acid (usually available in pharmacies)
slice of lemon
Pour cream into a Pyrex saucepan or casserole dish and place
into a pan of water containing the slice of lemon. Water line
should be up to the level of the cream. Place over medium
heat and heat to 180 degrees, checking carefully with a
cooking thermometer.
Remove from heat.
Add the tartaric acid and stir with a wooden spoon for 30 seconds.
Line a basket with heavy cheesecloth and pour in the cream
mixture. Let the mascarpone stand for 12 hours in a cool
place or on the lowest shelf of the refrigerator.
Cut 4 9-inch squares of heavy cheesecloth. Open one on the
table.
With a large spoon, transfer 1/4 of the mascarpone to the
center of the square of cheesecloth.
Fold one side on top of the mascarpone, then fold over the
other side. Fold over both ends, but do not tie. Put
the package folded side down on a serving dish.
Repeat with remaining 3 portions.
Refrigerate for 12 hours before using.
Hope this helps,
Diane
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| 2661.10 | RE: .-1 MASS-CAR-PONE-AY | CSSE32::RHINE | A dirty mind is a terrible thing to waste | Thu Oct 11 1990 16:06 | 1 |
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| 2661.11 | Thank you... | CSSE::MANDERSON | | Thu Oct 11 1990 17:47 | 6 |
| Re: .10
Thanks! Now I'll sound like I know what I am talking about. ;*)
M
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