Deconstructed Strawberry "Tiramisu"

     Yes, that's right, readers.  What you see above is the beginnings of one rad dessert.  While pouring hot liquid onto fluffed Mascarpone cheese seems counter intuitive, I promise you only good things come of it.  Sugared strawberries (this is still high strawberry season. get on it, people!) milky-sweet Mascarpone, and the bitter edges of espresso all swirl into a creamy, sugary, delightful mess.  Thankfully it's easy enough to go back for seconds...or fourths.  Just don't expect to sleep for a month. 

Deconstructed Strawberry "Tiramisu"

Serves 1

8 good-looking Strawberries (plump, glossy, no green spots)

2 Tbs softened Mascarpone cheese

1 Tbs Sugar

1/4 c Espresso (or to taste)

• Thoroughly wash strawberries, remove tops, and slice as desired into your heat resistant container of choice
• Sprinkle with sugar and carefully toss until evenly coated
• In a microwave safe dish heat the Mascarpone on medium power for about 15 seconds or until just softened.  Stir gently until creamy but not edging in on liquid.  Alternatively heating the Mascarpone slowly in a small sauce pot on the stove  works well, too.
• Brew or heat your espresso. ( i use a stovetop espresso maker. however, instant espresso is easily obtainable these days.  lacking both of these things, a strongly brewed dark roast coffee is an acceptable substitute.)
• While your espresso is preparing top the sugared strawberries with the softened Mascarpone.
• Gently pour the hot espresso over the mascarpone.  Use as much or as little as you desire.  
• Try not to dissolve the cheese entirely.  I find part of the appeal of this dessert is getting a spoonful of berry, cheese, and espresso all in one go.  Bitter-sweet.  Invigorating.  Heady. 

    Also, the variations on this "Tiramisu" are endless.  I'm curious to find out what booze soaked, alternative ingredients, etc. versions you all come up with.  Share away, dear readers!

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St. Agur Blue + Italian Roast Coffee

    The pairing of a strong, creamy blue cheese with a perfectly brewed cup of coffee was first brought to my attention by a co-worker (and A.C.S. Certified Cheese Professional. ) of mine.  Even my adventurous, food-loving heart balked at that combination.  I believe the word "interesting!" came out of my mouth.  Which, if one had listened carefully, actually would have registered as "icky!" 
    I am so ashamed. 
    Because, as I'm sure you can anticipate, blue cheese and rich coffee is the unlikely amazing duo. 
I went for the big guns for this flavor pairing.  No mild Cambozola and "Breakfast Blends" for this experiment.  I opted instead for the punchy St. Agur blue matched with a bold Italian Blend coffee.  Fortune favors the brave, I suppose, since I was well rewarded for my selections. 
    The creamy-sandy texture and lactic-pepper bite of the cheese, washed down with the deep toasty notes of coffee left a kind of smokey void on the palate.  Flavors developed from a peat smoke to pipe tobacco, finishing with just a lingering hint of earthy animal. 
    All that from one bite of cheese and one sip of coffee. 
    Already I'm planning out my next coffee/cheese pairing with raw milk Manchego and a light Latin American coffee.  A gooey washed-rind stinker with a fruity Ethiopian seems like an even bigger adventure.   My breakfast horizons are, now, certainly much wider.