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Mascarpone

By Alan Crowe (Thu Jan 10, 2008 at 01:10:27 PM EST) mascarpone, cheese, snacks, cooking (all tags)

I was at my local supermarket, fixing an out-of-cheese error, when a muscular and cocksure whim twisted my arm, forcing me to buy a tub of mascarpone. What am I to do with it? Eat it, obviously, but there are details, surrounding this basic concept, that cry out for creative elaboration.

I like cheese and usually have four kinds in stock, chosen from Parmesan, Cheddar, Red Leicester, Brie, Stilton, Shropshire Blue, Gouda. I can cut off a piece with a knife and pop it into my mouth with my fingers. Mascarpone is different.

So far I have used the mascarpone as a dip for cashew nuts. The flavours work well together. I have enhanced sardines on toast by adding mascarpone. It seems to work as a cheese for grilling and the slightly sour notes of the cheese go well with the tomato sauce and the fishiness.

Now I turn to Husi in search of inspired lunacy. Please post your suggestions as soon as the moon is right.

Full discussion: http://www.hulver.com/scoop/story/2008/1/10/131028/829