Fall Fruit And Berries With Maple Cider Mascarpone Food

FALL FRUIT AND BERRIES WITH MAPLE-CIDER MASCARPONE

Steps:

• Whisk together the mascarpone cheese, maple syrup, cider and vanilla extract.
• Spoon the cheese mixture over the berries and apple chunks.

FRESH FRUIT WITH HONEY VANILLA MASCARPONE

Steps:

• Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
• Pour the mascarpone mixture over the fruit, and serve.

MIXED BERRIES WITH SPICED MAPLE SYRUP

Steps:

• In a small saucepan, combine the syrup, cinnamon, star anise, cloves and salt. Bring to a simmer over medium heat, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow the mixture to cool completely. Strain the syrup through a fine mesh strainer, discarding the spices. Cool to room temperature.
• In a medium bowl, combine the heavy cream, creme fraiche, 2 teaspoons of the spiced syrup and vanilla. Using a large whisk or handheld mixer, beat until the cream thickens and soft peaks begin to form (careful not to over whip).
• Divide the berries among 4 coupe glasses or dessert dishes. Dollop with the whipped creme fraiche and drizzle with 1 to 2 teaspoons of the syrup. Sprinkle with almonds, if using. Leftover syrup will keep for 2 weeks in the refrigerator in a sealed jar.

BERRY MAPLE SYRUP

Steps:

• Heat maple syrup in a saucepan over medium heat until reduced by half. Add berries. Reduce heat, and simmer until berries are softened, 3 to 5 minutes. Remove from heat. Let steep for 20 minutes.

MASCARPONE CREAM AND BERRIES

Steps:

• In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, and vanilla until smoothly blended.
• Using half of the mascarpone cream, divide it evenly among 4 dishes or goblets. Place a layer of your favorite berries or coulis over, and spoon the remaining mascarpone over. Top with a few more berries or coulis.
• Cover and refrigerate for 1 hour or as long as overnight. Serve cold.

MACERATED FRUIT

Steps:

• Combine your ingredients of choice in a medium bowl and toss together until the fruit is evenly coated. For inspiration, try some of my favorite fruit, herb and spice combinations, such as Peach and Ginger, Blackberry and Mint, Cherry and Cinnamon and Strawberry and Vanilla.
• Cover the bowl with reusable or regular plastic wrap and refrigerate for 24 hours, stirring about halfway through and gently pressing the fruit with a rubber spatula until the liquid completely covers the fruit.
• After the 24 hours, strain the liquid through a fine-mesh sieve, gently pressing on the fruit with a rubber spatula to extract as much juice as possible. Reserve both the fruit and the liquid. Discard any other solids, such as herb sprigs, whole spices or aromatics.
• Serving suggestions for the macerated fruit: Serve immediately on top of yogurt with granola, or desserts, such as grilled pound cake or ice cream. You can also muddle the fruit into cocktails or add it to sangria. The fruit can be refrigerated in an airtight container for up to 3 or 4 days or frozen for up to 6 months. Thaw before serving.
• The macerated liquid can be refrigerated in an airtight container for up to 1 week or frozen in an ice cube tray. Once frozen, cover with reusable or regular plastic wrap and freeze for up to 6 months. You can use a small offset spatula to help remove individual cubes from the tray, then thaw the macerated liquid as needed.
• Serving suggestions for the macerated liquid:
• Homemade soda: For 1 serving, pour 1/4 cup macerated liquid in a tall glass filled with ice, top with 12 ounces sparkling water and serve.
• Fruit shrub: For the shrub base, combine 1 part macerated liquid with 1 part apple cider vinegar (for example, 1/2 cup of each). Mix to evenly combine. For 1 serving, pour 1/4 cup of the shrub base into a tall glass filled with ice, top with 12 ounces sparkling water and serve.
• Fruit vinaigrette: Turn your shrub base (see above) into a vinaigrette. Whisk 1 part shrub base with 1 part neutral oil (such as canola, grapeseed or vegetable oil; for example, 1/4 cup of each) in a bowl until emulsified. Season the vinaigrette with salt and pepper. Refrigerate in an airtight container for up to 5 days.
• Fruit syrup: Bring the macerated liquid to a boil in a small saucepan over medium heat. Cook until reduced by half and thickened to the consistency of maple syrup-it should coat the back of a spoon without running off very quickly. Let the syrup cool completely, then serve over ice cream, pancakes, oatmeal, or yogurt and granola. The syrup also makes for a great gift when poured into a jar. It can be refrigerated in an airtight container for up to 1 week.