Some Cool Cheese Oriented Recipes

Michael Romano, chef at Union Square Cafe in New York, makes a popular dish that is ordered as an appetizer or side dish. Romano’s dish, Creamy Polenta with Mascarpone, stars the traditional Italian cornmeal pudding with mascarpone cheese, embellished with toasted walnuts and Gorgonzola. Featured at both lunch and dinner, it sells for $4.50.

Mascarpone could be called the new-wave cheese of the 90s. It’s fantastic stuff, and really tastes great. Italian in origin, the fresh, buttery-rich unripened cheese with a texture of thickened cream was once available only as an imported item. Now it can be obtained from U.S. cheese makers. Mascarpone provides an excellent, simple accompaniment to fresh berries. The classic dessert Strawberries Romanoff Mascarpone, which dates to the 16th century, couples the cheese with strawberries, orange-flavored liqueur, sugar and kummel liqueur.

Finally, cheese paired with nuts and wine or liqueur serves as an after-dinner tidbit. For example, Smoky Jewels figs, dates or apricots stuffed with smoked Edam, Swiss, Cheddar or blue cheese and broiled)