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Click here for a recipe for Mascarpone Deviled Eggs and Summer Fruit Dip


LA CROSSE, Wisconsin (WXOW) - 

Wisconsin Mascarpone Deviled Eggs

Servings: Makes 12 deviled eggs



6 hard boiled eggs, cooled and peeled
1/4 cup Wisconsin Mascarpone Cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon dry mustard powder, or to taste
1/2 teaspoon anchovy paste, or to taste
1 tablespoon parsley, minced
1 tablespoon fresh chives, finely chopped
12 Wisconsin Gruyère Cheese curls
Crumbled fried bacon or pancetta bits for garnish, optional

Cooking Directions:

Halve the eggs lengthwise and carefully remove yolks. Place yolks in bowl. Set white aside on work surface or tray.

Thoroughly mash yolks with fork. Add Mascarpone, mayonnaise, mustards, anchovy paste and herbs. Blend filling to desired texture--smooth or slightly chunky. Taste and season with salt if needed. Fill egg whites with yolk mixture, lightly spooning in or piping with a pastry bag. Garnish with Gruyère curls and bacon bits, if using. May be made 1 day ahead and refrigerated, covered with plastic wrap. If making ahead, garnish just before serving.

Wisconsin Milk Marketing Board

Summer Fruit Dip

Servings: 8



2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
1 tablespoon honey
1/2 cup vanilla yogurt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup (8 ounces) Wisconsin Mascarpone Cheese, softened
Additional assorted sliced fruits: cantaloupe, honeydew melon, pineapple, apples or berries

Cooking Directions:

In food processor or blender, pulse together 2 cups fruit and honey until coarsely chopped. Add yogurt and extracts; pulse until desired consistency. Stir in Mascarpone. Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.

Variation: For winter fruit dip, prepare as above using seasonal fruits, such as tangerines and dried cherries, apples with cinnamon, or oranges and grapefruit. Increase honey to taste.


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