欧宝娱乐

“They set aside the quills and inspected the roasted pear, which was filled with mascarpone and scattered with pistachios. Leo considered. "The mascarpone's a good idea," he said. "It's not sweet. There's some cardamom in there too."
Britt nodded. The tuiles that accompanied the pear were caramelized and sparkling with coarse dark sugar. He took a bite of pear and mascarpone and a bite of tuile and chewed, still nodding. Leo took one more bite. "That's actually really good. I hate a mushy pear, but this is just right."
They moved on to the sour cherry cake, which was moist and fragrant with almond and some herbal note that quieted both of them. They sat, tasting and thinking, for several seconds, until Leo said, "Hyssop.”
― Michelle Wildgen, Bread and Butter

“I make the creamed spinach, as close as I can get to the memories I have of eating it at Lawry's Steak House with my parents when I was a little girl. My secret is mascarpone, which I stir in just at the end, to up the creamy factor and give it a little bit of tang.”
― Stacey Ballis, Out to Lunch

“I brightened when I found Rainier cherries in the fridge, with their sunset-colored skin. Nearby sat a tub of mascarpone, and I knew then I could make simple crostini. I washed and pitted the cherries, and then sliced a stray baguette on the bias. While the slices toasted, I mixed the mascarpone with a bit of honey for sweetness and lemon zest for acidity. Once the slices were hot and crisp, I spooned the mascarpone mixture over the top, added a few leaves of lemon thyme, and topped each one with a heaping spoonful of sliced cherries.
A single bite tasted of summer.”
― Hillary Manton Lodge, Reservations for Two