Pistachio Crisps With Mascarpone Cheese And Grape Compote Food

PISTACHIO CRISPS WITH MASCARPONE CHEESE AND GRAPE COMPOTE

Steps:

• For compote:
• Stir grapes and sugar in heavy large skillet to coat. Let stand 5 minutes. Add juice concentrate and spice powder. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until syrup thickens enough to coat spoon, about 30 minutes. Pour compote into sieve set over medium bowl; drain grapes well. Transfer grapes to another medium bowl. Refrigerate grapes and syrup separately until cold, about 1 hour. (Can be made 1 day ahead. Cover each; keep refrigerated.)
• For mascarpone cream:
• Place mascarpone in small bowl; sift sugar over. Scrape in seeds from vanilla bean; stir to blend. Chill at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
• For crisps:
• Line 2 large rimmed baking sheets with parchment paper. Blend powdered sugar and nuts in processor until nuts are finely chopped. Sprinkle 10-inch square area on work surface with 1/3 cup nut sugar; top with pastry sheet. Sprinkle pastry with 1/3 cup nut sugar. Roll out pastry to 12-inch square. Roll up into 12-inch-long log. Cut into sixteen 3/4-inch-wide rounds. Roll out each to 4-inch-diameter round, sprinkling with more nut sugar as needed to prevent sticking. Arrange rounds on prepared sheets. Cover and chill at least 30 minutes.
• Preheat oven to 375°F. Bake pistachio rounds uncovered until brown on bottom and golden on top, reversing sheets after 10 minutes, about 16 minutes total. Transfer crisps to racks and cool. (Can be made 1 day ahead. Store airtight at room temperature.)
• Spread 2 tablespoons mascarpone cream on each of 8 crisps. Place on plates. Spoon cooked grapes atop cream. Cut 8 crisps in half. Drizzle each dessert with grape syrup, then garnish each with 2 crisp halves, grape cluster, and mint.
• *Italian cream cheese; available in the cheese department of many supermarkets and at Italian markets.

CREPES WITH MASCARPONE AND CHOCOLATE WITH CHERRY COMPOTE

Steps:

• For the crepe batter: In a mixing bowl, beat together the milk and eggs. Whisk in the club soda and a pinch of salt. Gradually whisk in the flour and mix until just combined, then whisk in the melted butter. The mixture should be the consistency of really thin pancake batter. If it's a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using. (HINT, HINT: Crepe batter can be made up to a couple days ahead and refrigerated.)
• For the cherry compote: In a medium saucepan, combine the cherries, granulated sugar, lemon zest and juice and 1/2 cup water. Bring the mixture to a boil and reduce to a simmer. Cook until the cherries release their juices and the liquid concentrates and becomes slightly syrupy, about 15 minutes. Remove from the heat and reserve.
• For the filling: In a medium bowl, combine the mascarpone, chocolate chips, granulated sugar and cinnamon. Stir to combine and reserve.
• To make the crepes: In a small nonstick saute pan, melt 1¿2 tablespoon butter over medium heat. Swirl the butter around to coat the bottom of the pan. Wipe out any excess with a paper towel, saving the paper towel to use again--you will.
• Slowly ladle 1 1/2 to 2 ounces of crepe batter into the pan, tipping and rolling the pan around to allow the batter to evenly coat the bottom. It will take a little practice to get the motion of the ocean, the correct temperature of the pan and the proper amount of batter. Even for an experienced crepe maker, it takes a couple tries to get into the groove. The first few crepes always get tossed--accept it and move on.
• When the edges of the crepe begin to pull away from the pan and the bottom begins to brown, turn over the crepe and cook for 1 more minute. Remove the crepe from the pan, let cool and set aside in a stack separated by layers of parchment paper to keep the crepes from sticking together.
• Repeat this process with the remaining batter, wiping the pan with the paper towel or adding more butter as needed--once you get into the swing of things it's fast and fun!
• To assemble: Place a couple tablespoons of the mascarpone filling in the middle of each crepe and spread the filling over half the crepe in an even layer. Roll around the filling to seal. Place 2 filled crepes on each serving plate and spoon the warm cherry compote over the top. Dust with powdered sugar and serve.

MASCARPONE AND PISTACHIO TOASTS

Steps:

• Heat oven to 350°F. Spread cheese on each bread slice. Place in single layer in ungreased 15x10x1-inch pan. Sprinkle nuts over cheese.
• Bake 10 to 12 minutes or until edges of bread are light golden.
• Drizzle honey over top of each toast. Garnish with basil.

MASCARPONE AND GRAPE PUFF PASTRY BITES

Steps:

• Preheat oven to 400 degrees F.
• Unfold puff pastry and cut into 3 equal pieces along the fold. Roll each sheet out slightly. Using a 2 1/2-inch cutter, cut 4 rounds out of each strip, giving you 12 rounds total. Using a 1 1/2-inch cutter, press into each round, making a solid indentation without cutting completely through the pastry.
• Place rounds on a baking sheet lined with parchment paper and top with a baking rack. This will keep the rounds uniform and even as they puff up during baking. Bake until rounds are golden, about 20 to 25 minutes. Transfer to a rack to cool slightly, about 5 minutes.
• Using the tip of a spoon, carefully remove the inner circle of the puff pastry creating a nest. Fill each nest with 1 teaspoon of the bacon bits and top with 2 teaspoons of the mascarpone. Garnish with grape halves and a sprinkle of parsley. Serve on individual plates or a serving platter.

GRAPES ROLLED IN GOAT CHEESE WITH A PISTACHIO CRUST

Steps:

• Take a ball of goat cheese that fits into the palm of your hand.
• Flatten and place a clean red grape in the centre.
• Quickly pull the goat cheese around the grape and roll until the surface of the grape is evenly covered.
• Finally, roll the balls in the pistachios and chill for at least half an hour.
• To serve slice in half.

MASCARPONE CHEESECAKE WITH HONEYED PISTACHIOS

Steps:

• PREPARE THE HONEY-ROASTED PISTACHIOS:.
• Preheat oven to 350ºF.
• Warm the honey in a medium bowl to microwave for 10 seconds; warm it slightly.
• Add nuts, sugar and salt to the honey bowl and toss to coat well; toss again.
• Spread the nuts onto a parchment-lined baking sheet, separating them, and bake for 10 minutes.
• Stir the nuts after 5 minutes.
• Cool completely, and then separate again.
• Place the nuts in food processor and make sure not to overprocess. They can be prepared up to one week ahead of time & stored in air tight containers.
• PREPARE THE CRUST:.
• Preheat oven to 350ºF.
• To make crust mix the ground biscotti, sugar, & unsalted butter in large bowl.
• Wrap bottom of 9" springform pan tightly with foil(to prevent water from seeping into the pan while baking in a bain marie.).
• Butter pan with butter or use cooking spray.
• Pour crumb into the prepared pan and press evenly to form a crust.
• Bake the crust until crisp and golden, about 10-12 minutes.
• Cool completely before filling.
• PREPARE THE FILLING:.
• Preheat oven to 350ºF.
• Place cream cheese and sugar in the bowl of an electric mixer, & beat on low speed until batter is smooth.
• Scrape the sides of bowl often to acertain even mixing.
• Add the mascarpone cheese until well combined, then beat in the eggs, one at a time.
• Add lemon or orange zest, juice, vanilla and salt and mix to combine.
• Pour the filling into prepared crust.
• Place the crust pan in a larger pan or deep baking dish.
• Once in oven, add boiling water to come halfway up the sides of the crust pan.
• Bake cheesecake until it's puffed around the edges and the center jiggles a bit when the pan is tapped lightly, about 45-60 minutes.
• Turn off oven and leave the cake in the oven with door slightly open for another 30 minutes to cool gradually, so the top won't crack.
• Remove cake from oven and allow to cool;.
• then chill in the refrigerator overnight. (You can serve after cooling 4 hrs.) However it is preferable to chill a minimum fo 12 hours.
• Carefully remove the sides from springform pan to release cheesecake. Place on a large serving platter or cake stand.
• ASSEMBLY:.
• Sprinkle the pistachios over the entire top of the cheesecake, to garnish. The pistachios will stay put if you apply a little pressure.
• Warm the honey in the microwave for 10 seconds or on stove-top.
• Drizzle honey over the whole cheesecake or over each slice and drizzle the honey on cheesecake as well as on the dessert plate. Also, use a sprinkling of the pistachios and a sprig of mint.
• Now sit back and enjoy this wonderfully delectable dessert with a great cup of freshly brewed coffee.