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FareShare Gazette -- March 2008 Recipes

Make FareShare Gazette -- March 2008 Recipes at home with Sugar, Mascarpone Cheese, Cream, Cocoa Powder, and Cream Cheese. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 1/2 oz
• 5 oz
• 3 oz
• 1 oz
• 8 oz
• 1 cup
• 1/4 tsp
• 1/2 cup
• 2 tsp

Method (preview)

1. 1

   Bring water in a double boiler to a boil and shut off heat.

2. 2

   Combine eggs and sugar over double boiler and whisk until pale, light and doubled in volume (mixture will thickly coat back of the spoon).

3. 3

   Add half of Amaretto and Kahlua.

4. 4

   Whip in room temperature mascarpone cheese until smooth and lump free.

5. 5

   Combine remainder of Kahlua, Amaretto, rum and espresso mixture.

6. 6

   Dip (lightly soak) ladyfingers in espresso mixture.

7. 7

   Layer a serving dish or individual crystal or glass dessert glasses with mascarpone mixture and alternate with ladyfingers. Chill.

8. 8

   Soften cream cheese in large bowl with mixer.

9. 9

   Add feta, lemon juice and white pepper.

10. 10

    Slowly add olive oil until all the oil is absorbed.

11. 11

    Mix in half & half until the mixture is smooth and soft.

12. 12

    If the mixture is hard, add a little more half & half to soften.

13. 13

    Add Tabasco.

14. 14

    Add roasted peppers.

15. 15

    Serve with pita bread, cracker or raw vegetables.

16. 16

    Chupa Note: once you have the base cheese spread put together (cream cheese, feta, lemon juice, white pepper, olive oil) you can add anything you like: mint, capers, Kalamata olives, sun dried tomatoes etc. It thins down beautifully with warm broth, water or additional olive oil if you don't mind the calories, into a great pasta sauce.