Roasted Butternut Squash Puree

Yeah, whatever, I know it looks like baby food. But it tastes really good. Rich and flavorful, this is a great healthy side dish. I think I may actually serve it at Thanksgiving as a dip. Plus, I'm ready to turn my squash addiction from the summer varieties to those of fall!

The Plan

Chop and Roast veggies. Puree.

The Ingredients

1 medium Butternut Squash, peeled and cubed*

1 Onion, rough chopped

2 cloves Garlic, smashed

1 Tbsp Olive Oil

1 Tbsp fresh Sage, minced

1/2 cup plain Greek Yogurt

1/4 tsp powdered Ginger

1/4 tsp powdered Cinnamon

Salt and Pepper

The Method

Preheat oven to 375F.

Place Squash, Onion and Garlic on a sheet pan. Drizzle Olive Oil and Sage over the veggies. Throw on a pinch of Salt and Pepper. Toss to coat. Roast for about 20 minutes, or until tender.

Remove from oven and let cool for a few minutes. Place veggies, Yogurt, Ginger and Cinnamon in a food processor. Puree until mixture has, well, turned into a puree. Your choice, you can leave it a bit chunky or continue pureeing until smooth. Salt and Pepper to taste.

*Don't be intimidated by the Squash. I know it looks a bit scary. Here's what you do: Cut off the top and bottom. Peel. Slice the neck into disks. Cube. Slice around the bulb area of the squash. You can still use the meat the surrounds the seeds.

**I served this with a Thyme roasted chicken breast.

Weight Watchers Chocolate Chip Cookies

Straight off the WW website, these cookies are AWESOME! Kathleen made some for us last month, and I was really quite impressed with this "diet" dessert recipe!


The Ingredients
2 Tbsp Butter, softened
2 tsp Canola Oil
1/2 cup dark Brown Sugar, packed
1 tsp Vanilla Extract
1/8 tsp salt
1 large Egg White
3/4 cup Flour
1/4 tsp Baking Soda
1/2 cup semi-sweet chocolate chips



The Method
Preheat oven to 375ºF.

In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.

In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.

Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack.

Yield: 24 cookies

Points: 1 each

Faux Houston's Chicken and Couscous by Kathleen

This couscous salad is amazing! Perfect for those of use with a little bit of a salty/sweet tooth!

The Plan

Chop.

Boil Water.

The Ingredients

1/4 cup Couscous
1/4 cup Boiling Water
1/8 tsp Chicken Base / Bouillion
1/4 cup Tomatoes, seeded and diced
1/4 cup English Cucumber, diced
1 Shallot, minced
1/2 clove Garlic, minced
1 tbsp Basil, minced
1 tsp Mint, minced
2 tbsp Lemon Juice, freshly squeezed
1/2 oz Golden Raisins
1/4 oz Almonds, Sliced
4 oz Chicken Breast, grilled (pan spray) and sliced on bias
S&P to taste

The Method
Combine water and chix base, stir until dissolved. Pour over couscous. Stir to combine, season. Let stand 5 minutes.

Combine tomatoes, cucumber, shallot, garlic, basil, mint, lemon juice, raisins and almonds. Combine with couscous after its plumped up.

Top with Chicken and pour resting juices over the top!

Skinny Pot Roast by Michelle

I tried this Pot Roast for the first time after an 11 hour workday and a hard workout. I was literally shaking in my boots before I tried my first bite, and it truely was the perfect hearty meal after a long day.

The Plan

Sear Meat.

Simmer.

The Ingredients

1 Tbsp Olive Oil

48 oz lean Beef Round, trimmed

Salt and Pepper

2 Tbsp Red Wine

3 cups Beef Broth

1 cup Onions, diced

1 cup diced Tomatoes, canned

1 cup Celery, diced

2 cups baby Carrots

1 cup Mushrooms, diced

1 small Portobello Mushroom, diced

1 tsp Thyme, dried
12 small Red Potatoes

1 cup Peas, canned
1 cup Green Beans, cooked

The Method

Season meat with salt and pepper. In a large saucepan, heat olive oil over medium high heat. Add meat and sear on all sides. Remove and set aside.

Deglaze the pan with red wine. (Fancy cooking term. Translation: While the pan is still hot, add the wine and use it to move around the chunks of meat that are stuck to the bottom of the pan.) Add onions, celery, carrots, and mushrooms and thyme. Cook for about a minute, stiring often. Add tomatoes, potatoes and beef broth. Return beef to the pot. Bring to a boil and reduce to a simmer. Simmer for about 2 hours, or until meat if very tender.

Add cooked peas and green beans. Salt and pepper to taste.

Yield: 16 portions
Points: 4 each

Zuchinni Mint Soup with Lemon and Spicy Shirmp

This soup rocks. It's a great summer soup....plus it's *gasp* healthy. It can be a great vegetarian option as well. Just skip the Shrimp and use Veggie Stock instead of Chicken. And for the record, I'm obsessed with Greek Yogurt.

The Plan
Prep Veggies.
Saute Veggies.
Simmer.
Blend

The Ingredients1 Tbsp Olive Oil
1 Onion, chopped
2 cloves Garlic, chopped
2 lbs Zuchinni, sliced
4 cups Chicken Stock
1 Tbsp fresh Mint, minced
1 Lemon, juiced
1/2 cup fat free Plain Greek style Yogurt
Salt and Pepper to taste

Cooking Spray

1 lb Shrimp, peeled, devained, tail off

Dash of Creole Seasoning

The Method

Coat Shrimp with Creaole Seasoning in a small bowl and marinate for at least ten minutes.

Heat Olive Oil over medium high heat in a large sauce pot. Add Onions and Garlic and cook until fragrant. Throw in the Zuchinni and cook until just soft. Increase heat to high. Add the Chicken Stock and bring to a boil. Reduce to a simmer and cook for about ten minutes.

In small batches, blend the ingredients in a blender until smooth. For the love of everything, be careful as the soup will be hot.

Add Yogurt, Mint, Lemon Juice and mix until combined. Season with Salt and Pepper. The soup is done.

Heat a small saute pan over medium high heat. Coat with cooking spray of your choice. Add Shrimp and cook until done.

Yield: 8 servings

Points: 1 per cup of Soup, 1 per 2 oz Shrimp

Skinny Chicken Tortilla Soup by Michelle

The Plan
Prep Veggies.

Make Soup.

The Ingredients

1 Tbsp Veggie Oil

1 cup Onion, chopped

1 clove Garlic, minced

1 cup Red Pepper, minced

3 cobs Corn, Kernals removed

1 Tbsp Chipotle, minced (canned in Adobo sauce)

1 tsp Cumin

1 tsp Salt

1 tsp Black Pepper

2 cups Chicken Broth

2 cups diced Tomatoes, canned

16 oz Chicken Breast, cooked and shredded

1 Tbsp fresh Lime juice

3 Mission White Corn Tortillas, cut into strips

The Method

Heat Oil in a large Sauce pot over medium high heat. Add Onions and cook until translucent. Add Garlic and cook until it just starts to smell really, really good. Throw in the Red Pepper, Corn, Chile, Cumin, Salt and Pepper. Cook just until the Red Pepper and Corn Kernals get a bit soft, stirring often.

Add the Tomatoes and Chicken Broth. Bring mixture to a boil. Reduce to a simmer and cook for about 20 minutes.

Remove soup from heat. Add the Chicken and Lime juice. Taste. Add more seasonings if you want. Add Tortilla strips just prior to service.

White Bean and Chicken Salad by Kate

The Plan
Whisk a bit.

Stir.

The Ingredients

6 cans white Cannelloni beans, drained and rinsed
1 Red Onion, minced
4 Chicken Breasts, cooked and chopped
1/4 cup Olive Oil
1/2 cup White Balsamic Vinegar
2 cloves Garlic, minced
1 Tbsp fresh Rosemary, minced

The Method

Combine Beans, Onion and Chicken in a large bowl.

In a small bowl, whisk together Olive Oil, Vinegar, Garlic and Rosemary. Pour into Bean mixture.

Stir to combine.

*The is an awesome salad. But it is even more awesome when it sits over night in the fridge.

Yield: 12 Servings
Points: 6 per Serving

Veggie Soup by Kathleen

The Plan

Prep veggies.

Make soup.

The Ingredients

64 oz Fat Free Chicken Broth

3 oz Celery, rough chopped

5 oz Carrot, rough chopped

5 oz Green Beans

3 oz Red Onion, diced

4 oz Edamame, shelled

10 oz frozen Corn kernels, defrosted

10 oz Green Cabbage, shredded

1 1/2 cups Joan of Arc Spicy Chili Beans

43 oz Tomatoes, Diced, canned

The Method

Combine all ingredients in a (very) large sauce pot. Bring to a boil. Reduce to a simmer. Stirring occasionally, simmer for one hour, or until vegetables are tender.

Yield: 4 quarts

Points: 6 per quart. Yep, I said per Quart!

Skinny Meatballs by Michelle

These Meatballs are sooo good that I don't even have a picture. Because I didn't have the patience to get the camera. I just wanted to eat them. And at ONE point per ball, who the hell cares what they look like?

The Plan
Make Meatballs.
Cook Meatballs.
Mix Sauce.

The Ingredients
For the Meatballs
3 3/4# Ground Turkey, Lean
8 oz Spinach, cooked, dried and chopped
3 oz Carrot, minced
2 oz Onion, minced
1 oz Celery, minced
2 oz zucchini, minced
1 handful fresh Basil and Oregano, minced
1 Egg, beaten
1/2 cup Bread Crumbs
1 oz Parmesan Cheese
2 cloves Garlic, minced
1 Tbsp Olive Oil
For the Sauce
4 cups Marinara sauce
4 cups diced Tomatoes
1 handful fresh Basil and Oregano, minced

The Method
Combine all ingredients for the Meatballs. Mix well and form into balls. This should yield approximately 55 Meatballs. I know this is a huge portion...so cut it down if you would like!

Cook Meatballs however you want. Michelle boiled them in Chicken Stock. Or you can bake them. At 350F until they are done.

Mix ingredients for the sauce. YES you can use jarred Marinara and canned Tomatoes. Don't fret. You're still making homemade Meatballs so there is no reason to feel guilty.

The Facts
Yield: 55 Meatballs
Points: One per Ball and Zero on the Sauce.

Rhubarb Torte

The Plan
Make the crust. Bake.
Make the filling. Bake.
Make the meringue. Bake.

The Ingredients
The Crust
2 cups AP Flour
1/2 cup Shortening
1/2 cup Butter
2 Tbsp Sugar
1 pinch Salt
The Filling
5 cups Rhubarb, chopped
2 cups Sugar
1 cup Cream
6 Egg yolks, beaten
4 Tbsp Flour
The Meringue
6 Egg Whites
1/2 tsp Cream of Tartar
3/4 cup Sugar

The Method
Preheat over to 350F.
Mix together Crust ingredients and press into a 9x13 pan. Bake for 15 minutes.

Combine Filling ingredients. Pour into baked crust and bake until tender, about 40 minutes.

Using an electric mixer (or, if you're unlucky, do it by hand with a whisk), beat the Meringue until stiff. Top the baked Torte with the Meringue. Place back in the oven for another 15 to 20 minutes.


Beautiful, right? My favorite part of this picture is that you can see the reflection of my sister and Grandma taking the picture. The reflection in the Brisker! (Seriously! I have to get myself a Brisker!)

"The" Ham Loaf

Disclaimer: If you're not a fan of pork in any of it's forms, don't bother to continue reading this recipe. And definitely do not check out the picture below. Because it involves pork, and not in it's most beautiful light.

This is another one of the favorite summer Ohio recipes. It involves a mixture of ground pork and ground ham. There's actually a grocery store in Ohio where you can buy this mixture-literally a container of these products ground together. It's also totally illegal to sell this in the state of Florida. But that's how my Grandma rolls.

If you're interested, buy yourself some pork tenderloin and ham and grind them in your food processor.

The Plan
Make the loaf.
Bake the loaf.

The Ingredients
For the Loaf
1 1/2 # Ground Beef
3/4# Ground Ham
1 cup Breadcrubs
1 cup Milk
2 Eggs
For the Topping
1/2 cup Brown Sugar
1 Tbsp Dry Mustard
Vinegar

The Method
Preheat oven to 350 F.
Mix all ingredients for the Loaf. Place mixture on a baking sheet, in whatever shape you prefer. I'm going with Loaf.
Mix all Topping ingredients.
Slightly moisten Loaf with Vinegar. My grandma didn't tell me what type she used, but I'm guessing Apple Cider. Make some grooves on top of the loaf to make it look pretty. Spread Topping on loaf.
Cover with foil and bake for one hour. Remove foil and bake for another half hour. Enjoy.





I'm hesitant to post a picture, because, well, the Ham Loaf isn't exactly attractive. But dang if it isn't good with a bit of ketchup.

"That's how the Sweeds do it."

I spent just about a week over vacation visiting family. In the Midwest. And you know what that means.

Last year I shared with all of you some of the Midwestern culinary delights that I grew up with. I have a couple more to share, but you have promise NOT to judge.

Up first: my Grandmother's version of a Waldorf Salad.

Spring Mix. Gigantic Marshmellows, quartered. Sliced Almonds. Dried Cranberries. Blueberries. And, of course, Mayonnaise.

So wrong....yet so right. I was on my second bite when I realized what the dressing was for the dinner salad. I think I giggled and hollered "Mayo! I have to put this on the blog!". When my aunt looked over, giggled herself, and reported, "Just tell them that's how the Sweeds do it!".

Tomorrow: Ham Loaf. I'm not kidding.




I was also hanging with the newest member of the Kate's Kitchen clan the whole week. Is this going to be an awesome Chica, or what?

Summer Farro Salad

I know what you're thinking. I'm quickly becoming a one-stop farro shop. But I recently came into a good supply of the grain. And what am I supposed to do? Let it sit in my cabinet and look pretty?

The Ingredients
1 cup Farro, rinsed
2 cups Water
2 Tbsp Olive Oil,
1/2 Onion, chopped
1 clove Garlic, minced
4 ears Corn, cooked any way you chose*
3 medium Zucchini, small chopped
1/2 cup Parmesan Cheese, shredded or shaved
Salt and Pepper to taste

The Plan
Cook Farro.
Prep Veggies.
Cook Veggies.

The Method
Bring Water to a boil in a large pot. Add rinsed Farro and simmer until done. About 20 minutes.

Add Olive Oil to a large saute pan. Add Onions and cook until tender. Throw in the Garlic and cook until fragrant. About two minutes. (*At this point, I added my corn kernals. I cut them off their ears while raw and decided to saute them. It smells a-mazing. If you decide to boil or roast your corn, no biggie. Or if you're super cool, then grill the corn. That rocks. Regardless, if you've already cooked your corn, just toss it in at the end of the recipe. Phew.)

At this point, you need to cook the Zuchinni. So throw it in the pan with the Onions and Garlic. Add some Salt and Pepper for flavor at this point. When the Zuchinni is done (aka soft), take the pan off the heat.

Mix together the cooked Farro, all the Veggies and the Parmesan Cheese. Taste. Add more Salt and Pepper if needed. Eat.

PS I made this Sunday night for my lunches all week. I ate it as a cold salad today, and I have to admit I really enjoyed it cold as much as I did warm.

PPS If you haven't realized it yet, Corn and Zuchinni are fresh and cheap during the summer months.

Farro Espanol!

Yeah, Yeah, another Farro recipe. But I have officially broken up with pasta thanks to this tasty and filling Italian grain.

Ingredients
1 cup Farro, rinsed
2 cups Water
1 Tbsp Olive Oil
1 Clove Garlic, minced
1/2 cup Roasted Red Pepper, diced (yes, jarred is fine)
1/4 cup Manzanilla Olives, sliced
1/4 cup Manchego Cheese, shredded
Salt and Pepper, to taste

The Plan
Cook Farro.
Saute extras.
Shred Cheese.

The Method
Bring Water and Farro to a boil. Reduce to a simmer, cover and cook for about 30 minutes, or until all water is absorbed.

In the meantime, heat Olive Oil in a medium saute pan over medium high heat. Add Garlic. When Garlic just starts to brown, add Red Pepper and Olives. Cook until heated through.

Shred Cheese.

Combine all ingredients. Salt and Pepper to Taste.

*You can buy Manchego Cheese at Publix or Whole Foods. It really is a Spanish specialty. If you purchase from Whole Foods, get the younger Manchego. It tends to dry out as it ages.

*I also put all the extras from the recipe on a Whole Wheat Pizza crust the next night. A-mazing.

*Even if you don't have any interest in this recipe, drop what you are doing and go buy some Manchego.

A Cheesecake Accompaniment

Next time you're making cheesecake, try the following: Honey Marscapone. Take a container of Marscapone and add Honey to taste. If you're lucky, you can use Woolheater Farms Honey. If you're not that lucky, at least try to get some local honey from the farmer's market.

Toasted Coconut Farro Pudding

That's right. Farro Pudding. Proof that I can lead a life with plenty o' healthy grains. Even in my dessert.

I made this dish for an Oscar party. The challenge: one guest who is not eating refined sugar or any starches. Oh, she also doesn't eat any nutrasweet products. While we're on the subject, she doesn't eat onions either. But I digress. This dessert was delicious and I will make it again. Often.

The Plan
Cook Farro.
Toast Coconut.
Toast Pecans.

The Ingredients
1 Cup Farro, soaked in water for 4 hours
1 can Coconut Milk (I used light. Just because.)
1 tsp Vanilla Extract
1 pinch Salt
1 cup Coconut, toasted
Dried Cherries, for garnish (optional)
Pecans, toasted and chopped, for garnish (optional)

The Method

Preheat oven to 350F.

Combine Farro and Coconut Milk in a medium sauce pot. Bring to a boil. Reduce to a simmer, cover and cook until liquid is absorbed. Cool mixture. Easy money.

Place Coconut on a sheet pan and roast until just starting to get golden brown. Don't forget about it in the oven and burn it ike I did. I'll admit it. My name is Kate and I am a Facebook addict.

Do the same with the Pecans. Chop them when they have cooled.

Combine Farro, Vanilla, Salt and half of the toasted Coconut.

The Presentation

I served the pudding cold. But feel free to be wild and crazy and serve your warm. Top with remaining Coconut and optional Cherry and Pecan garnishes. Or use other garnishes of your choice. One warning: serve small portions. This yumminess is extremely filling!

Polenta with Spicy Romesco Sauce

Romesco Sauce is a traditional Spanish sauce. There are many different styles and it is very easy to make!

The Plan

Get the Polenta going.

Make the Romesco.

The Ingredients

For the Polenta

4 cups Chicken Stock

1 cup Cornmeal (coarse)

2 Tbsp Butter*

1/4 cup Parmesan Cheese

Salt and Pepper to Taste

For the Romesco

2 Garlic Cloves, minced

1/4 cup Almonds, roasted or blanched

1 cup Roasted Red Pepper (roast your own peppers or just use jarred!)

1 large Tomato (or 1/2 can!)

2 slices crusty Bread, cubed**

1/2 tsp Red Pepper Flakes

1 tsp Paprika

3 Tbsp Olive Oil

Salt and Pepper to Taste

The Method

Bring Chicken Stock to a boil in a large pot. When boiling, add Cornmeal, a little at a time, stirring constantly to incorporate it. Reduce to a simmer. Be careful at this point. The mixture tends to spit everywhere and it is quite hot. Keep kids and dogs away from the stove. At this point you want to cook the mixture between 20-30 minutes. Stir often as you want to reduce sticking as much as possible. When the Polenta is thick and creamy, remove from heat and add remaining ingredients! If you are feeling extra ambitious, throw the Polenta into an 8x10 pan (sprayed with Pam or something like it). You can then stick it in the fridge where it will congeal. Then cut the Polenta into fun shapes, dredge it in flour and pan fry it! If you're not feeling ambitious, then sit down and eat.

In the meantime, while the Polenta is cooking, heat a small saute pan on the stove with 1 Tbsp Olive Oil. Add the Garlic and cook until fragrant.

Put the Garlic and the Almonds in a food processor. Pulse until the Almonds are well chopped and uniform. Add the Roasted Red Pepper and Tomatoes. Pulse until combined. Add the Bread. Pulse until combined. Add the remaining ingredients and process until desired consistency. Some will like it a bit chunky, some very smooth. Taste it and see what you think! Heat Romesco on the stove until warm.

The Presentation

Spoon Romesco over Polenta! I served mine with Roasted Veggies (Mushrooms, Broccoli and Asparagus all on sale in the same week!) and Sage Roasted Chicken.

*I'm a geek. I used Smart Balance. (And then melted the lid into my stove. Eek.)

**I used one of the flat bun things from Arnolds. If you haven't tried them....they are fantastic and only 1 WW point!

By the way, I've decided that life is too short. I'm officially using my parent's wedding China as everyday dishes! (Don't worry, I hand wash. Still don't have a dishwasher.) I'm thinking about polishing the Silver soon also!

Raindrops on Roses and Whiskers on Kittens

These are a few of my favorite pizza toppings:
Goat Cheese
Red Onion
Black Olives
Artichokes

Soba Tofu Stirfry

The Plan

Cook noodles.

Mix sauce.

Saute veggies and tofu.

The Ingredients

1 "bundle" Soba Noodles

3 Tbsp Sesame Oil

2 Tbsp Soy Sauce, low sodium

1 tsp Fish Sauce

1 tsp Mirin

1 Tbsp Sriracha

1 Tbsp Sugar

1/2 large Onion, chopped

3 cloves Garlic, chopped

1 pound Tofu (firm), cubed*

1 pint Baby Bella Mushrooms, sliced

1 head Broccoli, cut into florets

The Method

Cook Soba Noodles according to package. Reserve.

In a small bowl, combine Soy Sauce, Mirin, Fish Sauce, Sriracha and Sugar. If you like it hot, add more Sriracha. Whisk in 1 Tbsp of Sesame Oil. Reserve.

Heat remaining Sesame Oil in a large saute pan over medium high heat. Add Onion and cook until translucent. Add Garlic and cook until fragrant. Next, add the tofu and stir well. Once the Tofu will begins to brown a bit, add Mushrooms and cook until just softened. Add the Broccoli and stir. Lastly, add about 1/2 of the liquid mixture. Stir or toss well to coat. Continue cooking until the broccoli is bright green. In a pretty way, not a freaky nuclear way.

Combine the Noodles and the remaining liquid.

To Serve

Place some Noodles on a plate. Top with veggies and tofu. That's it. Seriously, Asian food is easy. Except having to buy all the crazy ingredients.

*Don't forget to press your tofu for about half an hour. Eek, that sounded gross. Wrap the block of tofu with some paper towels and then put another couple of plates on top to provide pressure. This will squeeze some of the excess moisture out.

Polenta Pound Cake with Mascarpone and Rosemary

This recipe is straight outta Food and Wine Magazine. I wanted to make it at Christmas, but the family wasn't up for it. Instead I made it for a Golden Globes party this weekend. It rocks just as much as Micheal C Hall finally winning an award.

The Plan
Get Cake in oven.
Make Rosemary Syrup.
Make Mascarpone "Cream".

The Ingredients
For the Cake
1 3/4 cups Cake Flour, plus more for dusting
1/2 cup Polenta*
Pinch of Salt
2 sticks Butter, softened
1/2 cup Sugar
6 Eggs, room temperature
2 tsp Vanilla Extract
1 tsp Lemon Juice

For the Rosemary Syrup
1/2 cup Honey
3 Tbsp Water
2 Rosemary Sprigs

For the Mascarpone Cream
1 cup Marscarpone, room temperature
1/2 cup Heavy Cream
2 Tbsp Sugar
1/2 Vanilla Bean, seeds only**

The Method
For the Cake
Preheat oven to 325 F. Butter and Flour a 9x5 metal loaf pan.
In a medium bowl, combine Cake Flour and Polenta. Mix well.
In a large bowl, using an electric mixer, blend the Butter and Sugar for about 2 minutes. Or until nice and fluffy. Add eggs one at a time, mixing well between each addition. Yep, it's a pain but trust me, it's worth it to do one.at.a.time. When you're done with the eggs, add Vanilla and Lemon Juice. Incorporate dry mixture a bit at a time. Beat until just combined. And then resist all temptation and stop stiring. Bake at 325 for about 55 minutes. Remove from loaf pan and let cool on a wire rack.

For the Rosemary Syrup
In a small saucepan, combine the Honey, Water and Rosemary Sprigs. On medium heat, simmer for about 2 minutes, stirring often. Let syrup cool to room temperature. Brush some on the cake when it's still warm. That's it. Keep the rest for later.

For the Mascarpone Cream
Whisk Mascarpone, Heavy Cream, Sugar and Vanilla together until smooth. Taste. I added extra Sugar and Vanilla at this point. I knew the Cake itself wouldn't be overly sweet, so I wanted the Cream to be more flavorful. Use your best judgement.

For Service
Put a slice of cake on a plate. Top with a dollap of Mascarpone Cream. Drizzle with Rosemary Syrup. Yum.

*This drives me crazy in recipes. Polenta is technically cooked coarse cornmeal. So don't go to the store and buy the Polenta in the tube. That's not what you want. Go to the baking aisle and get some cornmeal. I actually got the finer cornmeal because I was afraid the cake would be too dry with the coarse. But the crunchy crust was my favorite part of the cake, so next time I'd go with the coarse.
**I'm cheap. So sometimes it's hard for me to justify spending crazy money on fancy ingredients. I know this probably makes me a sucky chef. But I just used Vanilla Extract. If you want to be more fancy, use Vanilla Paste.