White Wine Mascarpone Food

WHITE WINE MASCARPONE

Steps:

• Use an electric beater to mix all ingredients at a low speed. Continue to mix until the sugar dissolves and the mixture is well combined.

HONEY-POACHED PEARS WITH MASCARPONE

Steps:

• Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
• Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
• Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.

POACHED PEARS WITH MASCARPONE

Steps:

• Combine the wine, water, sugar and cinnamon in a deep nonreactive saucepan. Bring to a boil and simmer for five minutes.
• Add the pears and simmer 15 minutes, until the pears are just tender. Remove the pears from the liquid, draining them well, and place them in a bowl.
• Boil down the liquid until it is reduced to two cups and has become syrupy. Remove the cinnamon stick. Pour the liquid over the pears and refrigerate at least four hours or overnight.
• To serve, place each pear standing up in a deep dish or goblet. Pour some of the cooking liquid over each.
• Stir the mascarpone to smooth it, then spoon a generous dollop on top of each pear. It will begin to drip down the sides of the pear. Dust with sifted cocoa and serve.

STUFFED CHICKEN BREASTS WITH MASCARPONE AND WHITE WINE SAUCE

Steps:

• With your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use.
• Clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use.
• Cook garlic until just golden in colour; remove from pan and set aside with the onions.
• Cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. Remove from heat and set aside.
• Brown ground chicken, using about 2 tbsp oil, add oil as required.
• To the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste.
• Stir constantly for 5 or 6 minutes, to blend flavours.
• Steam spinach until just wilted; remove from pan and squeeze dry.
• Chop spinach, coarse; add parmesan cheese, and mix together.
• Divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts.
• Divide spinach mixture evenly, and spoon over chicken mixture.
• Top the mixture(s) with a slice of provalone.
• Fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch.
• Brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes.
• Remove cooked chicken to plates and spoon sauce over pouches. Serve hot with vegetables or pasta (your choice).
• For the sauce: Melt butter in a pan
• Add corn starch, stirring constantly with your whisk, to blend.
• Add mascarpone cheese.
• Continue to stir with your whisk while slowly adding dry white wine.
• When cheese is blended thoroughly with the mixture, add fresh basil.
• Mix well and spoon sauce over finished chicken breasts.