There are PLENTY of evry easy recipes for mascarpone.

I like making it into a dessert sauce to pour over fruits, such as:

"Berries with White Chocolate Cannoli Cream Sauce"
"Poached Pears with Mascarpone and Hazelnut Liqeur"

I've had "Cannoli Ice Cream" (made with mascarpone, not ricotta)

Someone a long time ago, posted "Mascarpone Creams" cookie recipe here.

You can sub it for cream cheese in muffins and cakes.

Fruit and mascarpone tarts of many kinds.

Twice-baked potatao or mashed potatoes with mascarpone.

"Fig and Ginger Mascarpone Napoleans"

Joe

I have a recipe for Fettucine Mascarpone that I got in a cooking class long ago. It was yummy.

1/2 C unsalted butter
1/2 lb. mushrooms, sliced
3 medium shallots, sliced
3 T dry vermouth
1/2 C each grated Romano and Parmesan
1/3 lb. Mascarpone cheese
1/2 C or more heavy cream
2 T chopped parsley
1-1-1/2 lbs. fresh pasta noodles, cooked

In a sauce pan, melt the butter, saute shallots until limp. Add mushrooms, cook slightly. Turn heat up, add vermouth, cook 3 minutes on high heat.

Add cheeses and cream. Heat through. Add seasonings. Add more cream if needed for desired consistency. Toss with hot pasta. Serve immediately.

I've made Marscapone Cheesecake that was a big hit

also there was a great recipe recently in the Boston Globe Magazine section for a Carmelized Onion Marscapone spread. I'm mkaing it for Christmas Eve. I did a quick check and see it's not on-line--if you think you want it, I can type it out later.

Please post the recipe for the carmelized onions and mascarpone.

I realized I spelled mascarpone wrong! That's what I get for posting before the coffee has hit. the recipe is online and here it is, plus a link:

Boston Globe Magazine
By Tony Rosenfeld
November 4, 2007

CARAMELIZED ONION AND MASCARPONE DIP
SERVES 8

2 tablespoons olive oil
1 large Spanish onion, thinly sliced
1 1/2 teaspoons salt, or more to taste
3 tablespoons dry sherry
8 ounces mascarpone (or cream cheese)
1/3 cup sour cream
1/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme
1/2 teaspoon black pepper
Pinch ground chipotle or cayenne pepper
1/4 cup thinly sliced fresh chives

Heat the oil in a large skillet over medium-high heat. Add the onion and 1 teaspoon of salt and cook, stirring, until the onion wilts and becomes translucent, about 6 minutes. Reduce the heat to medium, add the sherry, and continue to cook, stirring often, until the onion turns a medium brown and becomes sweet and completely softened, about 20 minutes. (Add a couple of tablespoons of water if the onion starts to stick to the bottom of the pan.) Let cool to room temperature, then coarsely chop the onion and transfer it to a food processor with the remaining 1/2 teaspoon of salt, mascarpone or cream cheese, sour cream, Parmesan, thyme, black pepper, and chipotle or cayenne pepper. Pulse to combine. Transfer to a serving bowl, fold in the chives, and season with salt and pepper, if needed. Refrigerate for up to 3 days before serving.

Here is a link that might be useful: The Talk of the Party (dips)

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken with Pesto and Mascarpone Sauce
=======================================
Adapted from a recipe by V. Little

2 Tablespoons Olive oil
1 small onion finely chopped
1 clove of garlic, minced
4 slices pancetta, chopped
1 cup fresh bread crumbs
1/2 cup parmesan cheese
3 tablespoons parsley, chopped
zest from small lemon
1 egg

4 large Chicken breasts
1/2 cup white wine
1/2 to 1 cup chicken broth
2 to 3 tablespoons mascarpone
2 tablespoons homemade pesto

.
Saute the onion and pancetta in the olive oil until golden. Add the
garlic, and stir for 30 seconds. Remove from the heat. When cool
empty the mixture into a food processor along with the bread crumbs,
parmesan cheese, parsley, egg and lemon zest. Pulse until well
combined but not pureed.

Stuff mixture until the skin of chicken breasts. Rub with a little
olive oil and roast in a shallow roasting pan at 400°F until done.

Remove chicken from pan. Add 1/2 cup white wine to pan and simmer
until reduced to a 1/4 cup. Add 1/2 the e chicken broth and simmer for
a few minutes. Add the mascarpone and stir until well blended. Stir in
the pesto. Add more chicken broth if you like a thinner sauce. Serve
over the chicken.

Home Cookin Chapter: Recipes From Thibeault's Table

Fresh Strawberries with Black Pepper and Vanilla Mascarpone
===========================================================
Source: Gordon Ramsay

Some foods are natural partners, and
in the same way that fresh ginger accentuates the flavour of melon, black pepper brings a real kick to strawberries.

750g fresh strawberries, hulled and
sliced in half
2 tbsp icing sugar
125g mascarpone cheese
2 vanilla pods, split, seeds removed
Coarsely ground black pepper

.
1 Place the strawberries in a fruit bowl and dust with icing sugar.
Leave to stand for 30 minutes to allow the juices to bleed.
2 Mix the mascarpone with the vanilla seeds and season with a pinch of
pepper.
3 Divide the strawberries between four serving plates and place a
generous spoonful of the mascarpone on top. Season with more black
pepper to taste and serve.

Thank you, Nama. I'll try it soon.

Sans, one of my favorite breakfast is a thick piece of toast smeared with Mascarpone mixed with a little vanilla extract and topped and topped with sweet orange marmalade.

Marilyn

I mix it with a little honey (or maple syrup) and some vanilla, whip it up until light and plop it right on top of fresh fruit. If I have ripe peaches, I add a few drops of rose water, and if I have strawberries, I add a few drops of lavendar water.

Brownies?

steelmagnolia:

BROWNIES WITH MASCARPONE!!!!!!!!!!!!!!!!!!!!!!????????????????? (enough exclamation?)

Do you actually have a recipe???????

Drool, drool, drool.

Joe (and more drool)