Bresaola with Mascarpone + Sour Cherry Spread

     Uniting a few of my favorite flavors into a surprising post-dinner hit is undoubtedly a tiny thrill.  I'm sure by now it's no secret how much Mascarpone is adored in these parts.  Which today's paring just reinforced.  Matched up with Creminelli Bresaola and Dalmatia Sour Cherry Spread, Mascarpone plays quite nicely. 

The Mascarpone gives a cushioned, lactic mouth feel to soften the sour edge of the cherry and bring out it's sweetness.  While the Bresaola adds a wine like note with its subtle herb and rich bloody/iron tang.  Trust me, this simple (and slightly messy) arrangement brings the ol' "sweet and salty" classic flavor combo to a decadent grown-up level.

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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Mascarpone

    Mascarpone. Pronounced  [mahsk^_ar-po-nay]. Not [masker-pohn].  I swear I do a mental face-palm whenever I hear someone trying to be "cultured" and totally mangling the pronunciation.  I hold no punches for the ignorant.  This is a cheese to be respected.  Especially this particular mascarpone. 

    Yet it isn't made in Northern Italy, where the style originates, instead it is actually the product of that oft mocked dairy state, Wisconsin.  Not just a land of uncomfortably electric yellow commodity cheeses and the mysterious "string cheese" (whatever that is).  Wisconsin has in recent years begun to put out a fine offering of artisanal dairy products that are quite in line with the artisan food movement sweeping the continent.  Crave Brothers is no exception. 

Continued after the jump...