Homemade Mascarpone

Do you bookmark recipes you want to try? I have a long list of bookmarked recipes. When I saw this recipe, I knew I would try it but just didn't know when until I saw this recipe. It called for 1 1/2 lbs of mascarpone. I wasn't sure how close it would be to the mascarpone I purchase in the store. Mascarpone currently cost $4 for 8 oz. I calculated it is cheaper to purchase heavy cream and make it myself. I used Oakhurst fresh heavy cream since the heavy cream can not be ultra-pasteurized. This recipe makes 1 1/2 cups of mascarpone. 

I did purchase a container of mascarpone so I could compare. The homemade version was not as smooth as the commercial version. Both versions tasted the same. I didn't notice any other differences besides price. In the future, I will make homemade mascarpone since it is normally used in a dish. 

Homemade Mascarpone
2 cups fresh pasteurized heavy cream*
1 Tbsp freshly squeezed lemon juice (about 1/2 lemon)

Directions:

1. Drape 4 layers of cheesecloth over a medium empty bowl. The cheesecloth needs to hang into the bowl only halfway. Secure the cheesecloth by a large rubber band.
2. In a large pan, heat the heavy cream over medium heat stir occasionally so the bottom doesn't scorch.
3. Continue to simmer the cream until a candy thermometer reads 190 degrees F. 
4. Stir in the lemon juice and continue to heat the mixture at 190 degrees F for 5 minutes while stirring constantly.
5. After 5 minutes, the cream should be thick enough to coat the back of a spoon.
6. Remove the mixture from the heat and allow the cream to cool to room temperature for about 30 to 45 minutes. The mixture will appear to be a little thicker than the original heavy cream.
7. Pour the cream mixture into the cheese cloth so it can drain into the bowl.
8. Cover the cream mixture with plastic wrap and place in the refrigerator for 12 hours. 
9. Carefully lift the mascarpone cheese with the cheesecloth. Discard the liquid left in the bowl. 
10. Transfer the cheese from the cheesecloth to an airtight container.
11. Store the cheese in the refrigerator and use within a week.

Recipe adapted from The Pastry Affair.
*My husband is a milkman so I used fresh heavy cream which are sold to restaurants and not available in stores.

Did you already know...
-Mascarpone is a soft Italian cream cheese.
-Mascarpone can be used in savory and sweet dishes like Tiramisu.
-Some substitutes are ricotta cheese, creme fraiche, sour cream with some cream cheese, and cream cheese with a little butter but the taste will be different.

Savory Lobster and Shrimp Cheesecake

Since I am a Mainer, I had to make this dish with lobster. I really didn't have a choice, did I? When I was looking through The Pastry Queen cookbook, I made several suggestions to my husband. I mentioned how I would substitute the crab and he was all for it. I am really curious on what the other Project Pastry Queen members think of my pick this week. 

I will admit I didn't know how it would come out. My husband said that he liked it very much. He said it was close to a quiche. My oldest daughter said she could taste the cream cheese and could understand why it is called a cheesecake. Two of my children liked it. My youngest daughter didn't want to try it. She says she doesn't like lobster. I asked her if she knew she lived in Maine but it didn't influence her decision. I think maybe when her oldest brother tries it then she might. She tells me that there is no way that is happening. 

 If you like seafood and cream cheese, I would say this is a dish for you! Did I sell you on it? Were you convinced you should try it? I did like it but I need to warn you that it is very rich. It did take me about 90 minutes before the dish was done. I would recommend this dish as an appetizer so you can share.

Savory Lobster and Shrimp Cheesecake
Crust
60 saltine crackers
3/4 cups unsalted butter, melted
1 tsp freshly ground white pepper

Mascarpone Filling
1 lb uncooked shrimp, fresh (Defrost if using frozen)
1/2 tsp salt
1/2 tsp cayenne pepper
1 Tbsp unsalted butter
12 oz cream cheese, at room temperature
1 1/2 lb mascarpone cheese
5 large eggs
1/2 cup all purpose flour
1/2 lb lobster meat, cleaned and coarsely chopped 
3 green onion tops, thinly sliced

Directions:
To make the crust:

1. Grease a 10 inch springform pan with cooking spray or a 9 x 13 inch baking pan. Set aside.
2. In a food processor, place the crackers and pulse until fine. (The crackers can be crushed in a plastic bag by a rolling pin.)
3. Add the melted butter and pulse until combined.
4. Add the pepper and salt and pulse for 20 seconds.
5. Press the mixture evenly into the pan.

To make the filling:

1. Preheat the oven to 350 degrees F.
2. Peel and devein the shrimp, if necessary.
3. Rub the shrimp evenly with salt and cayenne.
4. In a saute pan, heat the butter over medium heat.
5. Add the shrimp to the pan and cook the shrimp for 1 to 3 minutes, until the shrimp curl and turn pink.
6. Transfer the shrimp into a small bowl and refrigerate until needed.
7. In a large bowl, beat the cream cheese until fluffy with a mixer.
8. Add the mascarpone cheese and beat on medium speed for 1 minute only so the mixture doesn't curdle.
9. Add the eggs, one at a time, beating about 30 seconds on medium-high heat after each addition.
10. Add the flour and beat on medium speed for 1 minute. The mixture should be creamy.
11. Coarsely chop the cooled shrimp before adding the shrimp to the mixture.
12. Add the lobster and green onions.
13. Fold the mixture until the seafood and green onions are incorporated.
14. Spread the cheese mixture evenly over the saltine crust.
15. Bake the cheesecake for 60 minutes (or 30 minutes if using a 9 x 13 pan) or until the mixture is brown on top and firm. It should not jiggle when nudged.
16. Allow the cheese cake to cool for at least 60 minutes (30 minutes in a 9x 13 pan). 
17. Serve in wedges or squares. The dish can be served warm or at room temperature. 

Recipe adapted from The Pastry Queen.

Since it is raining out, I had a helper today.

Did you already know....
-Live lobster should be cooked the day they are purchased.
-Lobsters need salt water so they should not be stored in tap water.
-Cooked lobster should be used within 3 days.
-Soft shelled lobster is sweeter and more tender than hard shelled lobsters.

I did use homemade mascarpone for 1 lb of this dish. I will be posting the recipe tomorrow.

PB & J Bars

Peanut butter and  jelly bar time! A great treat to make for the last days of school. My son was a little disappointed since he couldn't bring any of this dessert to school for snack. He has a friend who is allergic to peanuts so my son understood why he can only eat this treat at home. (My son always brushes his teeth right before leaving for the bus just in case there were traces of peanuts in his breakfast.) My son tried to eat these bars for breakfast one morning but I vetoed that attempt. We have a rule no sweets before 10 am unless it is a special occasion. School days do not make it a special occasion. I will never know if you eat these before 10 am. I know my sister doesn't have that rule at her house but she thinks chocolate is a food group.

These bars are just as gooey as a peanut butter and jelly sandwich. My kids really liked this dessert but not as much as my husband. My husband highly recommends this recipe. These bars have already been requested for me to make them again. Next time, I think I will try grape jam instead.

PB & J Bars
1 stick of unsalted butter, room temperature
1 1/2 cups all purpose flour
3/4 cups sugar
1 egg
1 1/4 cups smooth peanut butter
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp vanilla
3/4 cup strawberry jam

Directions:

1. Preheat oven to 350 degrees F.
2. Spray a 9 x 13 pan with cooking spray.
3. In a large bowl, beat the butter and sugar until fluffy about 2 minutes.
4. Add the eggs and peanut butter. Mix until combined.
5. In a medium bowl, whisk together the flour, salt, and baking powder. 
6. Add the flour mixture to the butter mixture. Beat until combined and then add the vanilla.
7. Transfer two-thirds of the mixture to the 9 x 13 pan. Spread evenly across the bottom of the pan.
8. Top the bottom layer of peanut-butter mixture with 3/4 cup of jam.
9. Crumble the remaining peanut-butter mixture over the jam. 
10. Spoon the remaining 1/4 cup of jam over the top of the bars.
11. Bake the bars for 30 minutes and rotate the pan.
12. Cook the bars for about 15 to 30 minutes. If the bars are becoming too dark then loosely cover the bars with foil.
13. Allow the bars to cool and then run a knife around the edge before refrigerating for 1 hour. 

Recipe adapted from Martha Stewart's Cookies.

Did you already know... 
-In the U.S., over 3 million people have reported having an allergy to peanuts and other nuts.
-About 20 percentage of people with a peanut allergy may outgrow it.
-A peanut allergy can be fatal.
-Many schools have implemented a peanut free lunch table or classroom.

Feta Topped Chicken

Sometimes it is crazy here. Since I like for us to eat dinner as a family, sometimes I need to make something quick. I saw this chicken recipe and I thought maybe the cooking time was off. If the time was correct, then maybe the chicken would be dried out. I will say I liked how the chicken turned out.

The best thing about this recipe is how easy you can adapt it to your preferences. For an example, my husband does not like tomatoes. I topped his chicken with only the cheese. My oldest daughter likes olives so next time hers will be Greek style. My youngest children did not like the cheese but did like the tomato. I liked the original recipe. I prefer to buy the feta cheese in a block and then crumble it. If you need a quick recipe, this is the one I would recommend.

Feta Topped Chicken
4 chicken breast, boneless and skinless
2 Tbsp balsamic vinaigrette dressing
1/2 tsp oregano
1/2 tsp rosemary
1/4 tsp thyme
1/8 tsp pepper
1 large roma tomato, cut into 8 slices
1/4 cup feta cheese, crumbled

Directions:

1. Preheat oven to broil.
2. Slice your chicken breast in half like butterfly style.
3. Brush each side of the chicken breasts with the balsamic vinaigrette.
4. Sprinkle the chicken with the oregano, rosemary, thyme, and pepper.
5. Place the chicken in an oven proof dish. (I used a Pyrex casserole dish.)
6. Broil the chicken about 4 inches from the top of the oven for 5 minutes.
7. Turn the chicken over and allow the chicken to cook for 5 more minutes.
8. Remove the chicken from the oven and top each piece of chicken with a tomato slice.
9. Sprinkle some feta cheese on each piece of chicken.
10. Broil the chicken for another 3 minutes or until the center of  the chicken internal temperature reaches 170 degrees F.

Recipe adapted from Betty Crocker website.

Did you already know...
-Feta is a brined cheese normally made from sheep or goat's milk.
-The word feta means slice in Greek.
-It is believed the cyclopes in Homer’s Odyssey made feta cheese in his cave.

Mahogany Cake

Have you ever watched the Food Network Challenge cakes? After the contestants complete these elaborate cakes, they have to move it to the judging table. They have to be so careful not to break their creation. I would have failed the contest. When I made this cake, it came out perfect. Then I decided to move the cake to the cake stand. It cracked. I tried to fill in the crack with additional icing but it didn't disguise it. This Project Pastry Queen recipe was picked by Amanda of Homekeeping Adventures. Please check out the other members posting of the recipe at The Project Pastry Queen and for the icing recipe.

 The cake is really good. My oldest daughter said it tastes similar to the KFC chocolate cake. I did not add any espresso. My children are crazy already! I just added chocolate chips.

Cracked in transport

Cake
1 cup unsalted butter, room temperature
1 1/2 cups sugar
3 eggs
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
1 cup sour cream
1 1/2 tsp vanilla extract
2 cups sifted cake flour
1 tsp baking powder
1/3 tsp baking soda
1/2 tsp salt
4 oz. chocolate chips

Directions: 

1. Preheat oven to 350 degrees F.
2. Grease the Bundt pan with cooking spray.
3. Dust with cocoa powder and tap the excess powder from the pan.
4. Cream the butter and sugar in a large bowl for about 2 minutes or fluffy.
5. Add the eggs one at a time and beat for 20 seconds after adding each egg.
6. In a medium bowl, combine the boiling water with the cocoa powder. Stir until smooth.
7. Stir in the sour cream and vanilla.
8. In another medium bowl, combine the flour with the baking powder, baking soda, and salt.
9. Alternating, add the flour mixture and cocoa powder to the butter mixture. Beat until incorporated.
10. Fold in the chocolate chips.
11. Spoon the batter into the Bundt pan.
12. Bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
13. Allow the cake to cool for 5 minutes and invert onto a rack.
14. Allow the cake to cool for 20 minutes before icing.

Recipe adapted from The Pastry Queen cookbook.

Did you already know...
-The Food Network Challenge cakes is a show about professional chefs competing for a $10,000 prize in front of a live audience.
-The contestants are assigned different themes they have to compete within 8 hours.
-The cakes have a minimum height requirement.