Mascarpone

I wanted to try my hand at making scones and decided that if I was exerting the time and effort to make homemade scones, then I should have clotted cream to go with them.  Having never had clotted cream, I had no idea what to expect.  A little research revealed that it doesn't travel well, so it's not really exported that much from Britain.  I found a recipe that called for mascarpone and whipping cream with a little sugar and vanilla to create an approximation of clotted cream.  I thought it turned out pretty well, but then again, I've never had the real thing.  The mascarpone was delicious alone - incredibly smooth and creamy like butter. It would be a treat in itself, simply spread on a slices of bread or apples.

Sweet corn mascarpone ravioli

To commemorate the 8th anniversary of the day we met, my husband and I went to The Mad Platter for dinner.  I had been wanting to try their "Chilli Mac," but it was not on the menu that night.  Fortunately, the sweet corn mascarpone caught my eye and was available that evening.  It did not disappoint.  While I'm sure the sweet corn would have been delicious in its own right, the mascarpone made it very rich and creamy.  It also didn't hurt that it was presented beautifully with shredded parmesan and flowers on top.  When I am bold enough to attempt making my own ravioli, I will definitely need to remember mascarpone as a filling option. 

Mafiaoza's Part 1: if it's possible to be drunk on cheese...

...then I have been.  Last Thursday, in the midst of yet another Nashville snow this winter, my husband and I went to Mafiaoza's to try their Restaurant Week special, which was ALL of their Piccoli Morsi, consisting of 6 dips with crostini, 7 different cheeses and at least 5 cured meats.  It was the perfect night to go, since most of the city wouldn't dare venture out.  We were able to leisurely try and savor each item.  Needless to say, it made for quite the meal and was more than the two of us could finish, so over half the cheese and meat came home with us.  Next time, we'll bring friends to help.  Two of the dips also had cheeses, so I'll definitely be writing multiple posts about this experience.

The first dip with cheese was a mascarpone artichoke dip.  It was smooth, creamy and delicious.  Mascarpone is a fresh Italian cow's milk cheese made from heated cream that is curdled and then the whey is drained off.  It dates to the 12th century.  I typically think of this cheese as the cream in tiramisu, but I enjoyed this dip very much.  It was a mild flavor, yet seemed rich.

The second dip was a round of goat cheese with honey and red and yellow peppers.  This was a wonderful combination of flavors with the tangy-ness of the goat cheese contrasting with the subtle kick from the peppers and the sweetness of the honey.  The visual contrast was equally appealing.  The red and yellow colors really stood out around the bright white circle of cheese.