Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Strawberry-Mascarpone Panini




Source of Recipe


Food & Wine Magazine - June 2005


Recipe Introduction


Fantastic little dessert sandwiches. I served these with Strawberry-Vanilla Milkshakes. It wasn't strawberry season, so I used good organic frozen ones and they worked just fine. The jam made with the fresh ones would probably gel a little better.



List of Ingredients




1 lb. strawberries
1/2 c. fresh orange juice
1 t. finely grated orange zest
1 T. balsamic vinegar
1/4 c. sugar
salt and freshly ground black pepper
8 slices brioche (1/2 inch thick)
1/2 c. mascarpone
2 T. unsalted butter, softened
10X


Recipe



In a saucepan, combine the strawberries, orange juice, orange zest, the vinegar and the sugar; season very lightly with salt and pepper. Bring to a boil and cook over moderately high heat, stirring frequently, until
the mixture has become thick and jammy, about 10 minutes. Transfer to a bowl and cool.

Heat a panini press or griddle over low heat. Spread the mascarpone on 4 of the slices of bread. Spoon 3 T. of the jam on each of the other 4 slices and close the sandwiches. Brush the sandwiches with the butter and grill or press until golden, about 5 minutes. Transfer the panini to a cutting board. Halve each sandwich and dust with 10X to serve.

Serves 4.

NOTE: The jam can be refrigerated for up to 3 days.