Mascarpone Pickle Bites Recipes

Steps:

• Heat oven to 375ºF.
• Drain pickles; pat dry with paper towel. Cut each pickle crosswise into 3 pieces; set aside.
• Cover rimmed baking sheet with foil. Spread 1 Tbsp. cream cheese spread onto each bacon slice. Cut crosswise in half.
• Wrap pickles with bacon, cream cheese sides down; place, seam sides down, on prepared baking sheet.
• Bake 30 min. or until bacon is crisp, turning after 15 min. Cool slightly.

Steps:

• Preheat oven to 400 degrees F.
• Unfold puff pastry and cut into 3 equal pieces along the fold. Roll each sheet out slightly. Using a 2 1/2-inch cutter, cut 4 rounds out of each strip, giving you 12 rounds total. Using a 1 1/2-inch cutter, press into each round, making a solid indentation without cutting completely through the pastry.
• Place rounds on a baking sheet lined with parchment paper and top with a baking rack. This will keep the rounds uniform and even as they puff up during baking. Bake until rounds are golden, about 20 to 25 minutes. Transfer to a rack to cool slightly, about 5 minutes.
• Using the tip of a spoon, carefully remove the inner circle of the puff pastry creating a nest. Fill each nest with 1 teaspoon of the bacon bits and top with 2 teaspoons of the mascarpone. Garnish with grape halves and a sprinkle of parsley. Serve on individual plates or a serving platter.

Steps:

• Preheat oven to 425°. Bring pie crusts to room temperature., Stir together mascarpone cheese and 1/2 cup sugar. Add brandy, 1/4 teaspoon ginger and vanilla; stir until well blended. Fold in 1/4 cup chocolate chips; cover and refrigerate., Combine pumpkin pie spice, remaining sugar and remaining ginger until well blended. On a lightly floured surface, unroll crusts; sprinkle evenly with sugar mixture. Lightly roll to help sugar mixture adhere. Cut into 24 circles with a 2-1/2-in. biscuit or round cookie cutter; discard scraps. Lightly press circles, sugar side up, into 24 mini muffin cups coated with cooking spray. Pierce once with a fork., Bake until golden brown, about 10 minutes; remove from oven. Immediately sprinkle 1/4 teaspoon of chocolate chips into each cup; spread to cover bottom. Cool in pan 15 minutes before removing to a wire rack., When cups are completely cool, refrigerate until chocolate is set, about 20 minutes. Spoon brandy mixture into cups, or into a pastry bag fitted with a star tip and pipe mixture into cups. Sprinkle with remaining chips and, if desired, additional pie spice. Refrigerate, covered, until serving.

Steps:

• To prepare the salmon:
• In a small saucepan sprinkle gelatin over lemon juice and soften 10 minutes. In a bowl with an electric mixer beat together mascarpone and 1/2 cup sour cream until combined well. Quarter eggs and with back of a spoon force through a coarse sieve into mascarpone mixture. Add horseradish and stir well.
• Add remaining 1/4 cup sour cream to gelatin mixture and heat over moderately low heat, stirring, just until gelatin is dissolved. Add gelatin mixture to mascarpone mixture and stir well.
• Cut about one third salmon into strips and arrange 1 in every other ridge of a 3-cup brioche or other mold, letting ends hang over edge. Chop remaining salmon into 1/2-inch pieces and fold with chives into mascarpone mixture. Spoon mousse into mold and fold ends of salmon strips over top. Chill mousse, covered, at least 2 hours, or until firm, and up to 2 days. Run a thin knife along inside of each ridge of mold and dip mold into a bowl of hot water a few seconds. Invert a plate over mold and invert mousse onto it.
• With a slotted spoon arrange pickled onions decoratively on and around mousse touching each other, and keeping covered with plastic wrap.
• Brush mushroom rolls all over with melted butter and rearrange, seam sides down and barely touching, in pan. Chill mushroom rolls, covered, at least 1 hour and up to 1 day.
• Preheat oven to 425°F.
• Bake mushroom rolls in upper third of oven 15 minutes, or until golden. Halve rolls crosswise and tie a chive around each half.
• To make the pink pickled onions:
• In a saucepan barely cover onions with cold water. Bring water to a boil and simmer 1 minute. Drain onions in a colander and return to pan with vinegar, salt, and cold water to just cover. Bring liquid to a boil and simmer 3 minutes. Remove pan from heat and cool onions in liquid. Pickled onions may be made 1 week ahead and chilled in liquid, covered. Makes about 2 cups.