Tuesday, May 30, 2006

A Hit With Mascarpone

Pistachio's Cherry-Mascarpone Cheese Tart

As he states in this month's Food & Wine Magazine , pastry chef Spencer Budros, and co-owner of Pistachio in Columbus, Ohio believes that: "Dessert is food, not just cake." And clearly after yesterday's success with this exceptional recipe, I'm totally inclined to agree. I know I've said it before, but hey, you just gotta love mascarpone. An ingredient that's so applicable to so many dishes, while making them truly stand out.

My Memorial Day guests loved this tart, and a few weren't exactly shy about adding a small dollop (or two) of hand-churned ice cream to it for good measure. And as it turned out -- my tart served 10 as opposed to Chef Budros' projected servings for 8. And given that it's a great dessert wine overall, the Muscat wine in this is really the clincher in my opinion. For me, it certainly gives this scrumptious dessert just the right amount of "kick."


· 6 tablespoons unsalted butter, softened
· 1/4 cup sugar
· 2 large egg yolks
· 1 teaspoon pure vanilla extract
· 2/3 cup all-purpose flour
· 1/2 cup yellow cornmeal
· 1/2 teaspoon salt
· Vegetable oil spray
· 2 tablespoons unsalted butter, softened
· 1/4 cup sugar
· 1 1/4 cups mascarpone cheese
· 1 large egg
· 1 teaspoon pure vanilla extract
· Finely grated zest of 1 lemon
· 2 tablespoons heavy cream
· 1/2 cup sugar
· 1/2 cup black Muscat wine
· Juice of 1 lemon
· 1 pound cherries— stemmed, pitted and halved
(See further prep instructions by clicking on the link above)

We thank you, Chef Budros.

Hope your Memorial Day weekend was all you wanted it to be, and the week ahead -- even better. Good Monday, all. Peace.

1 comment:

Debra Young said...

I love cherries! I'm definitely trying this! Thanks, d:)