Orange Mascarpone Filling Food

LACE COOKIES WITH ORANGE-MASCARPONE FILLING AND RASPBERRIES

Steps:

• For the Lace Cookies:
• Preheat oven to 350 degrees F.
• Line an 18 by 12-inch baking sheet with aluminum foil.
• Place the pecans and sugar in the work bowl of a food processor fitted with a steel blade and process until the nuts are coarsely chopped. Add the butter, flour, molasses, cream, and vanilla and process until well mixed and the nuts are finely chopped. Transfer the dough to a bowl.
• Place heaping tablespoonfuls of the dough on the foil-lined baking sheet, spacing the cookies far apart and leaving lots of room to expand¿makes only 6 cookies at a time.
• Place in the oven and bake for 10 minutes, or until bubbly all over and golden brown. Watch the cookies carefully, as they turn from brown to burned very quickly; the baking time may need to be adjusted according to your oven. Remove from the oven and place, still on the foil, on a cake rack to cool completely. Continue to bake the cookies in batches until all the dough is used. (Make extra cookies, as they are very fragile and break easily.) Once they are cooled, very carefully peel the foil away from the back of the lace cookies; it is very easy to break the cookies. If holding the cookies for any length of time, place in an airtight container.
• For the Orange Mascarpone Filling:
• Place the cream in a small bowl and whip by hand or with an electric mixer until fairly stiff. Using a whisk, stir in the mascarpone, liqueur, sugar, and orange zest until the mixture is smooth. Be careful not to over mix, because the mascarpone might separate. Use immediately, or set aside and refrigerate for up to 3 hours.
• To assemble, place 1 lace cookie on a dessert plate. Spread 1 tablespoon of the filling gently over the cookie, or pipe, using a pastry bag. Place 4 raspberries, equally spaced, on the filling. Place a third cookie on top of the raspberries and top with 1 tablespoon of the filling. Repeat with the remaining cookies and filling.
• Garnish each dessert with 3 or 4 raspberries and a mint sprig. Serve immediately.

ORANGE MASCARPONE FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days.

MASCARPONE TART WITH HONEY, ORANGES, AND PISTACHIOS

Steps:

• To cool the crust quickly, place it on a rack, position a fan a few feet away (aiming toward the crust), and turn the fan on medium speed.
• Preheat oven to 400°F. Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 24 minutes. Cool completely on rack.
• Meanwhile, grate enough orange peel to measure 1 1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.
• Combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; sprinkle with pistachios. Drizzle with remaining 1 tablespoon honey and serve.

ORANGE-INFUSED MASCARPONE FRENCH TOAST

Steps:

• Make the mascarpone: In a small bowl, mix the mascarpone, marmalade, grated orange zest, honey and salt.
• Refrigerate until needed.
• Make the French toast batter: In a bowl, mix together the orange juice, milk, eggs, sugar, nutmeg, cinnamon and vanilla.
• Pour into a baking dish or pie plate.
• Melt a little butter in a large saute pan over medium-low heat.
• Dip the challah slices quickly into batter on both sides and place 6 slices into the pan (you may need to use two large pans to make all the French toast at one time).
• Let the infused mascarpone come to room temperature so it's easier to spread.
• Use a tablespoon or knife to spread some of the cream on each piece of bread in the pan, keeping a 1/2-inch border all around the bread free from the mascarpone.
• Cover each mascarpone-slathered piece of challah with another slice of bread that has been dipped in the batter.
• Cook the French toast"sandwiches" until golden brown on one side, carefully flip them over and cook until the second side is golden brown, adding more butter as needed.
• To serve, place a French toast sandwich on each plate.
• Enjoy!

MASCARPONE MOUSSE

Steps:

• Prepare a double boiler. Whisk the egg yolks and sugar over the double boiler until lightened and fluffy and the mixture reaches 140 degrees F.
• Transfer to a mixer bowl. Whip on medium-high with the whisk attachment until cooled and lightened in color, 4 to 5 minutes. Whip in the mascarpone. Add the liqueur, vanilla and salt, mixing until smooth. Add the heavy cream on low speed and blend. Scrape the bowl and whisk and then whip on medium speed until medium peaks form. Chill until ready to use.

CHOCOLATE ORANGE MASCARPONE PIE

Steps:

• Heat oven to 350ºF.
• Pulse cookies in processor until fine crumbs; add butter and process until blended.
• Press mixture evenly into bottom and sides of a 9 inch pie plate.
• Bake 12 minutes; cool on wire rack.
• Spread marmalade over cooled crust.
• Microwave chocolate in glass bowl, 15 seconds at a time, stirring, until melted.
• Gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle).
• Fold in melted chocolate until no white streaks remain.
• If desired, put ½ cup chocolate mixture in small ziptop freezer bag and snip off a tiny corner; reserve for garnish.
• Spread remaining chocolate mixture in cookie crust.
• Chill at least 2 hours until firm.
• Garnish: Cut orange into 1/4-in.-thick slices.
• Drain slices on paper towel, cut each slice in half, twist ends and arrange on pie.
• Pipe little dollops of reserved filling on orange twists to help secure.
• Serve at room temperature.

MASCARPONE FILLING

Steps:

• Using an electric mixer on low speed, beat mascarpone and salt in a large bowl. With motor running, gradually pour in cream. Increase speed to medium and beat in powdered sugar. Continue beating until mixture forms medium peaks.
• Do Ahead
• Filling can be made 1 day ahead. Cover and chill. Bring to room temperature before using.