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Crave Brothers Farmstead Classics Fresh Mozzarella

 

Fresh Mozzarella originated in Italy and was first made with the milk of the water buffalo.  It is a Pasta Filata cheese where the curds are kneaded, then stretched and formed into balls or logs.  To keep the cheese fresh, the balls are submerged in water.

 

Serving Suggestions

  • Serve in the traditional manner with sliced tomatoes and fresh basil, drizzle with extra virgin olive oil and season with freshly ground black pepper. 
  • Slice over a bed of grilled eggplant and grilled green peppers, drizzle with olive oil, sprinkle with fresh basil and oregano, season with freshly ground black pepper.
  • Slice and serve with an antipasto platter of sliced hard salami, olives, artichokes, red peppers and tomatoes.  Season with olive oil and balsamic vinegar.

 

 

Crave Brothers Farmstead Classics Fresh Mozzarella Tortellini Salad 

Recipe by Tina Crave

 

1 pkg long grain and wild rice mix (6 oz)

9 oz cheese-filled tortellini

16 oz Crave Brothers Farmstead Classics Fresh Mozzarella, cut into ½” cubes

3 medium Roma tomatoes, chopped

2 c. broccoli

6 oz pitted olives, drained

1 Tbsp chopped fresh basil

½ c. chopped red onion

1 c. Italian dressing

 

Cook rice according to package directions and chill in refrigerator for 30 minutes. Cook tortellini according to package directions and chill for 30 minutes. In large salad bowl, mix chilled rice, tortellini, and remainder of ingredients. Toss to blend.  Serves 12.

 

 

Crave Brothers Farmstead Classics Spaghetti alla Fresh Mozzarella 

Recipe by Debbie Crave

 
 

 

8oz angel hair pasta

8 cherry tomatoes

8 oz Crave Brothers Farmstead Classics Fresh Mozzarella

3 Tbsp extra virgin olive oil

Fresh basil leaves, torn in bits

Coarse ground salt & pepper

 

Cook pasta in a large pot of boiling water as directed.  Drain pasta.  Slice the tomatoes in quarters and cube the fresh mozzarella.  Toss the pasta in a large serving bowl with tomatoes, fresh mozzarella, olive oil, basil.  Season with salt and pepper.  Serves four. 

 

 

Crave Brothers Farmstead Classics Marinated Herbed Tomato Salad

Recipe by Janet Crave

 

6 ripe tomatoes cut in wedges

3 sweet peppers, sliced (combination green, red, yellow)

1 sweet Spanish onion, sliced (white or red)

1 cup pitted black olives, drained

2-8oz containers Crave Brothers Farmstead Classics Fresh Mozzarella Cheese Ciliegine

 

DRESSING:

⅔ cup vegetable oil

¼ cup red wine vinegar

¼ cup fresh parsley or cilantro, snipped

¼ cup green onions with tops, snipped

1 tsp. salt

¼ tsp. pepper

1 tsp. sugar

½ tsp. dried basil (1 Tbsp. fresh basil if available)

½ tsp. dried marjoram

 

Slice vegetables into glass serving bowl.  Add olives and cheese.  Combine dressing ingredients in screw top jar and shake well.  Pour dressing over vegetables.  Cover and refrigerate for 3-4 hours.  Serves 6-8.

 

 

Crave Brothers Farmstead Classics Grilled Cheese

Recipe by Joni Crave

 

8 slices sourdough bread

Butter

4 tomatoes, sliced

2-8oz containers Crave Brothers Farmstead Classics Fresh Mozzarella Cheese, sliced

Basil

 

Butter bread on one side.  Layer slices of Fresh Mozzarella cheese and tomatoes in between bread slices.  Sprinkle with basil.  Grill in fry pan.  Serve warm.  Serves 4. 

 

 

Crave Brothers Farmstead Classics Mascarpone

 

Mascarpone originated in the Lombardy region of Italy and was made only during the fall and winter months.  It was used strictly for desserts.  Crave Brothers Farmstead Classics Mascarpone is available year-round and has many applications. 

 

 

 

Serving Suggestions

 

  • Blend mascarpone with powdered chocolate, coffee, fruit, or liqueurs for topping off desserts. 
  • Season and use in place of mayonnaise in chicken or tuna salad.
  • Mix it with honey or maple syrup for a nice fruit dip.
  • Season with lemon juice, lemon peel, and sugar, then fill individual tart shells and top with raspberries.
  • Mix an 8 ounce container of  mascarpone with  ¼ cup sugar.  Whip 1 cup heavy cream and add to mascarpone.  Layer mascarpone –whipped cream mixture with fresh fruit in parfait glasses for a light summer dessert.

 

 

Crave Brothers Farmstead Cheese Creamy Mascarpone Mushroom Soup

Recipe by Debbie Casucci-Crave

1 bunch of green onions, chopped (use some of the green part)
5 Tbsp. butter
2 lbs. assorted wild mushrooms, sliced (such as shiitake, portabella, crimini, white button)
5 cups chicken broth
¾ cup Port
¼ tsp. dried thyme
1½ cups heavy cream
2 Tbsp. lemon juice
1/8 tsp. ground black pepper
8 oz Crave Brothers Farmstead Cheese Mascarpone

Sauté onions in butter in a 5 qt sauce pot. Cook about five minutes until onions are soft, stirring frequently. Stir in wild mushrooms and cook about 8 minutes more until mushrooms are tender. Add broth, Port, and thyme. Heat to boiling. Reduce heat and simmer 20 minutes to blend flavors. In batches, ladle broth mixture into blender and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture, leaving one to two cups unpureed (whole mushroom slices are intact for garnish and appearance at serving). Return puree to sauce pot. Add cream, lemon juice, black pepper, and mascarpone. Heat soup over low heat just until heated through. Ladle into soup bowls and serve with crusty bread or breadsticks. Serves eight. 

 

Crave Brothers Farmstead Classics Chocolate Mascarpone Pie

 

Crumb crust:

1 cup chocolate wafer cookie crumbs

3 Tbsp. sugar

¼ cup butter, melted, plus more for pan

 

Filling:

16 oz. Crave Brothers Farmstead Classics Mascarpone

6 oz. semi-sweet chocolate, melted

2 Tbsp. Kahlua or Amaretto

 

For the crust:  Preheat oven to 325 degrees.  Butter a 9-inch pie pan.  Stir the cookie crumbs, sugar, and melted butter together.  Press the crumbs evenly in the pan.  Bake six minutes.  Set aside to cool. (Or you can purchase an oreo cookie crust.)

 

For the filling:  In a large bowl and using a large spoon, stir the mascarpone and melted chocolate together until blended and no white streaks remain.  Stir in the Kahlua or Amaretto.  Immediately spread the filling in the cooled crust.  Cover and refrigerate one hour.  Serve with whipped cream.  Serves 8.

 

 

Crave Brothers Farmstead Classics Creamy Peanut Toffee Torte

Recipe by Tina Crave

 

1 cup flour

½ cup butter

2/3 cup chopped peanuts

8 oz Crave Brothers Farmstead Classics Mascarpone

1/3 cup peanut butter

1 cup powdered sugar

2 cups real whipped cream, separated

1- 3 ¾ oz box vanilla instant pudding

1- 3 ¾  oz box chocolate instant pudding

2 ¾ cup milk

Chopped peanuts and chopped toffee candy for topping

 

Blend flour, butter, and peanuts. Pat into a 9 x 13” baking pan. Bake at 350 degrees for 20 minutes. Let crust cool before adding additional layers.

 

2nd layer: Cream together Mascarpone, peanut butter, powdered sugar, and 1 cup whipped cream. Spread over 1st layer.

 

3 rd layer: Beat puddings and milk. Spread over mascarpone layer.

 

4th layer: Top with one cup whipped cream. Sprinkle with chopped peanuts and toffee bar to decorate.  Makes 20 bars.

 

 

Crave Brothers Farmstead Classics Raspberry Swirl

Recipe by Debbie Crave

 

CRUST

1 cup all-purpose flour

½ tsp salt

2 tsp sugar

1 tsp grated lemon peel

½ cup cold butter, cut in pieces

 

1/3 cup raspberry or strawberry jam

FILLING

 

1 8-ounce container Crave Brothers Farmstead Classics Mascarpone

½ cup chilled whipping cream

⅓ cup powdered sugar

1 tsp grated lemon peel

1 tsp vanilla extract

¼ tsp almond extract

 

1 cup fresh raspberries or sliced strawberries

 

For the crust, sift flour, salt, and sugar into a bowl.  Add lemon peel and mix in butter with fingers until it resembles coarse cornmeal.  Sprinkle in 3 Tbsp ice water and stir until mixture holds together.  Form a ball, wrap in plastic, and refrigerate for one hour.

 

Preheat oven to 375 ° F.  Press dough into a 9” tart pan with a removable bottom.  Press sides to raise dough to edge of pan.  Prick bottom of dough with a fork.  Chill dough in freezer 10 minutes, then line with aluminum foil and fill with pie weights or dried beans.  Bake for 10 minutes, then carefully remove foil and weights and bake until golden brown, another 15-20 minutes.  Allow to cool.  Spread jam on crust.  Prepare filling:  Using an electric mixer, beat mascarpone, cream, powdered sugar, lemon peel, and both extracts in large bowl until peaks form.  Spread filling evenly in cooled crust.  Chill until firm.  Arrange raspberries or strawberries on filling and serve.  Serves 8.