Posts Tagged: cheese
balsamic roasted cherry + mascarpone popsicles
You can thank Billy of Wit & Vinegar for my second blog recipe in as many weeks, following two and a half months of linking to my contributions elsewhere. It’s Popsicle Week, so a wonderful group of bloggers is bombarding the internet with mouth watering frozen treats to keep you cool and prepare you for the upcoming holiday week.
Since they are my current snack obsession, I wanted to do something with cherries. Inspired by some balsamic strawberry recipes I’ve pinned (like this smoothie and this sauce and…wait actually I found Billy’s blog while drooling over this crazy amazing PB&J), I decided to roast the cherries with balsamic vinegar. (After 15 minutes at 350 degrees, though, I found my oven is on the fritz so resorted to cooking them on the stove.)
My daily cherry snack is often accompanied by a large scoop of ricotta, so to complement the jammy sweetness of the vinegar roasted cherries I layered in creamy dreamy mascarpone. I have to admit I’m pretty pleased with myself – These are the best pops I’ve ever made. I hope you make and enjoy them as blissfully as I am.
Oh, and be sure to check out everyone’s popsicle creations on the Wit & Vinegar Popsicle Week page and follow along on your social media outlet of choice with #popsicleweek.
Balsamic Roasted Cherry + Mascarpone Popsicles
2 c pitted sweet cherries
1 tbsp balsamic vinegar
1/4 c honey, divided use
8 oz mascarpone
1. Toss the cherries with the vinegar in a medium saucepan over medium-low heat. Cook, stirring occasionally, until the cherries have softened and the balsamic begins to thicken, about 10 minutes. Pour the cherries into a blender, using a spatula to get any vinegar clinging to the pan. Add 2 tbsp of honey and process until smooth.
2. In a small bowl, stir together the mascarpone and remaining 2 tbsp honey until smooth.
3. Layer some of the cherry mixture, followed by the mascarpone; repeat until your popsicle molds are full. Freeze until firm, at least 4 hours.
Makes 5 half cup popsicles
sausage + mushroom stuffed crust pizza
You’d think living in Brooklyn I’d have access to amazing takeout or delivery pizza, but my particular neighborhood is better known for its tacos. After trying a few sub par local spots, I’m back to making my own.
During my hiatus, I must have built up in my mind that it was sort of a pain to make pizza from scratch, but my most recent article for Recipe.com – a sausage and mushroom stuffed crust pizza – was a reminder that it’s not a difficult task to incorporate into my day. It’s especially easy if you have a dough hook for your mixer or a Vitamix with a dry blade, but I’m one of those types that reaps the cathartic benefits of kneading by hand.
This particular recipe calls for string cheese to easily make a cheesy stuffed crust, with a (not unpleasantly) richer result than what I’m accustomed to. While I probably won’t be incorporating this trick on the regular, it’s an idea I’ll keep in my back pocket for entertaining or a little surprise for the kids.
I’ve gone this far without mentioning the sausage and mushrooms, which are a killer topping combination, particularly when adhered to the pizza by buffalo mozzarella. Head on over to Recipe.com for all the stuffed crust pizza details.
ham asparagus + cheese strata
In my mind, egg stratas are celebratory brunch fare, since we always have a hearty, wintry version on Christmas morning during our gift-opening intermission. I’m happy to have found its Easter sister in this ham, asparagus, and cheese strata. It’s a light and satisfying combination of salty ham, tender-crisp asparagus, nutty Gruyere, French bread, and eggs. It can be assembled ahead of time then baked off as you enjoy your Easter morning festivities. Don’t skip the drizzle of a good quality extra virgin olive oil just before serving – it takes it to the next level.
Get the recipe for ham, asparagus, and cheese breakfast strata on Recipe.com.
