December 10, 2010

Cranberry Mascarpone Tiramisu

2-1/2 cup. mascarpone cheese
2 cup. powdered sugar, sifted
1/2 cup. heavy cream
1/4 cup. rum
1/4 cup. espresso coffee
2- 16 oz. cans jellied cranberry sauce
2 cups. cranberry juice, sweetened
24 French type lady fingers
1/2 cup. semi-sweet chocolate, grated

    In a medium mixing bowl, combine the mascarpone , powdered sugar, cream, rum and the espresso until smooth. In a separate bowl, beat the cranberry sauce with a fork until it is smooth, Dip the ladyfingers into the cranberry juice until they are moist, but not soggy. Using a 9" x 9" baking pan, layer half of the soaked ladyfingers in the bottom of the pan.
   Layer 1/2 of the cranberry sauce over the ladyfingers. Layer the mascarpone over the cranberry sauce. Repeat the layers a second time, ending with the mascarpone. Sprinkle the grated chocolate over the top of the Tiramisu.
   Cover with plastic wrap and refrigerate for 6 to 8 hours before serving. When the Tiramisu is set.
serve cold. Makes 9 servings.


4 boneless chicken breasts
1 cup minced onion
1 4 oz can green chiles (your choice for heat)
2 cloves garlic
1/4 cup Worcestershire sauce
1/2 cup lime juice
1/4 cup tequila
3 tbsp cilantro

slices of Monterrey Jack cheese to cover chicken breasts
Combine everything but the chicken breasts and cheese in a ziploc bag or a bowl that will have room for the chicken so they won't overlap. Put the chicken breasts in the marinade, covering the chicken. Refrigerate for 2-4 hours, depending how flavorful you want the chicken.Remove the chicken from the marinade and bring the marinade to a boil on the stove top, then simmer while the chicken grills. Grill the chicken for 6-8 minutes per side. A few minutes before the chicken is done, put a big slice of Monterrey Jack cheese on each chicken breast so the cheese melts.
Spoon some of the heated marinade on each breast when serving.
Submitted by: Brian Stiff