Raspberry Plank Cheese Wheel

OK I got the recipe for this out of a Costco magazine. It is absolutely delicious and one of my summer favorites. You can make this on a grill or in your oven, either one will work. It does require some special equipment, cedar planks, but it’s well worth it. Plus I like to use them to make salmon as well. The longer you soak the planks in water the less likely they’ll catch on fire (on the grill anyway). Enjoy

Raspberry Plank Cheese Wheel

  • 1 wheel of cheese, I use brie or camembert
  • 1 cup ripe raspberries
  • 1/3 cup honey
  • 1/3 cup slivered almonds
  • 2 Tbsp chopped Thyme (the lemon variety is perfect for this)
  • 1 Tsp ground black pepper

Directions

Soak your cedar plank for at least 1 hour, longer if possible. Combine the raspberries, honey, almonds, thyme and pepper in a bowl. Place your cheese wheel on the soaked plank and spoon the raspberry mixture on top.

If using a grill, preheat it on high. Turn the burner off on one section, this is where you will place the plank. You don’t want it directly over flames as the board will catch on fire eventually. Leave the other burners on. I’m assuming you’re using gas here. If charcoal, then put the briquettes on one side and the plank on the other.

If using the oven, pre-heat to 400°. Place a wire rack on a sided cookie sheets (this is going to get messy). Place the plank on the rack.

Cook for 30-45 minutes, or until the cheese starts to ooze out of the rind. Serve with crackers and enjoy the molten goodness.

 

Bourbon Caramel Mascarpone Dip

So I was thinking to myself the other day, what am I going to do with the left-over mascarpone cheese I had from making my tiramisu? If you read my previous post, you’ll remember that I picked up a 5 lbs bucket from Smart Foodservice Warehouse. Then it hit me, I like cream cheese dip so why not try something similar with the mascarpone? So talking to my friend Google, I came across a whole bunch of ideas. But somehow a recipe for bourbon caramel popped up. I had an Ah Ha! moment and this dip was born. Enjoy!

Bourbon Caramel Mascarpone Dip

  • 1 cup sugar
  • 1/4 cup water
  • 2 Tbsp corn syrup
  • pinch of sea salt
  • 1/2 cup heavy cream
  • 3 Tbsp bourbon, divided 2 Tbsp & 1 Tbsp
  • 4 Tbsp unsalted butter
  • 1 Tsp pure vanilla extract
  • 16 oz mascarpone cheese, at room temp
  • 2 Tbsp powdered sugar
  • 4 apples, sliced

Directions

In a heavy pot, I like my Le Creuset Dutch oven, bring the sugar, water, corn syrup and pinch of salt to a boil over medium-high heat. Stir until the sugar has dissolved. Cook until it starts to turn golden brown, swirling occasionally. Watch it closes as it can burn pretty quickly. As soon as it’s a nice golden brown, pull it off the heat. Which in the cream and bourbon, watch out as it’ll steam violently. Once it’s calmed down, whisk in the butter and vanilla. Allow it to cool.

In a medium bowl, cream together the mascarpone cheese with the powdered sugar. Add in the remaining Tbsp of bourbon and almost all of the bourbon caramel sauce. I like to leave just a little so I can drizzle it over the top of the dip. Use the sliced apples as you spoon and enjoy!