Comments | food_porn: Joemas

dytyna in food_porn

Joemas

Dec 20, 2006 11:29

hi there
My bf's birthday is christmas eve...so instead of celmebrating "Christmas", we're celebrating "Joemas" this year :) (His name is Joe)

anyways...i'm making a HUGE meal. like 6 courses. it's going to be one to remember (the guys Italian...he believes in like 3 dessert courses! :0 ) So, i have a pretty good idea of what im doing and it actually ( Read more... )

christmas, soup, cheese, recipe help, italian, sundried tomatoes, ham, fruit, melon

Comments 17

kazoogrrl December 20 2006, 17:31:09 UTC

Dip:
One jar Nutella

Warm it in the mircrowave until slightly runny. To keep it soft, you could put it in a fondue pot or one of those set ups where you have a little heatproof bowl over a tea light or something.

Cheesecake:
No recipe, but if you end up stumped, maybe flavor the marscapone and have it on top of the cheesecake? Or I wonder if you could swirl it through?

litlaur December 20 2006, 17:53:49 UTC

Another vote for the marshmallow + cream cheese concoction.

and perhaps for the cheesecake - http://allrecipes.com/Recipe/Tiramisu-Cheesecake/Detail.aspx

holyschist December 20 2006, 17:57:09 UTC

ive never used a melon baller before. is it easy?

Yes.

5. anyone made any apps with sundried tomatoes and mozzarella? i know ive seen them before but cant for the life of me think of how to put them together.

You could do bruschetta with sundried tomatoes instead of fresh--mozzarella, fresh basil, and toast (toast first, then add toppings).

I'm a big fan of smoked mozzarella.

You might see if your library has a copy of Joy of Cooking for cheesecake--I'm pretty sure there are some recipes with marscapone, and extensive discussion of how to do substitutions. At least the '96 edition does--don't know about the new new one.

Merry Joemas! georgette_b December 20 2006, 18:25:31 UTC

(I have to tell my hubby about that - his name is Joe too.)

The thing to remember when working with mascarpone is to be careful not to over mix it. It will "break" and look curdled just like it you over whip whipped cream. It will still taste good but that super creamy mouth feel will be gone. There are lots of mascapone cheesecake recipes (I googled a ton) but most include regular cream cheese too. Good Luck, can't wait to see pictures.

jebovi December 20 2006, 19:43:02 UTC

I've seen Giada do a cheesecake with marscapone before. Haven't tried in, but here it is:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32425,00.html?rsrc=search