Ree Drummond’s mascarpone berry bowl
Drummond starts by putting a mixture of blueberries, raspberries, and blackberries in a bowl. Then she adds lemon juice, lime zest, and a few tablespoons of honey, and she stirs the mixture. As she stirs, she says it begins to get “syrupy and sweet.”
For the next step, Drummond prepares the mascarpone mixture. She explains that mascarpone is a soft cheese similar to cream cheese. She says it’s a mild cheese and it’s the main ingredient in tiramisu. Next, she adds a few tablespoons of heavy cream, a splash of vanilla, and more honey for added sweetness.
Drummond uses a hand mixer to mix the mascarpone until it’s fluffy. She then puts about two scoops of the cheese mixture in a bowl and adds the berries. For the finishing touches, Drummond adds mint and places a ladyfinger cookie on the side. You can find the complete ingredients list and directions here.
Ree Drummond’s 5-cheese pasta
This recipe contains five different types of cheese (mozzarella pearls, fontina, white cheddar, Romano, and Gruyére). Drummond starts by boiling fusilli pasta and cooking bacon in a pot. She then adds chopped onions, thyme, and garlic to the pot after removing the bacon. She sautés the onion and garlic in the bacon grease for roughly 3 to 4 minutes until they get soft. Next, she adds ½ cup of white wine. She says the purpose is to deglaze the pan.
Next, Drummond turns up the heat so she can reduce the mixture. Then she adds heavy cream. Next, Drummond adds the cheeses to the pan. She advises home cooks to add the cheeses slowly. “Add a little at a time and stir,” says Drummond. First, she adds Gruyére. She then adds fontina, grated white cheddar, parmesan cheese, and cracked black pepper.
Once the pasta is done, Drummond drains the water. She says it’s OK to leave a little bit of water in the pasta because it helps thin out the sauce. She says it gives you more liquid to work with. She then pours the pasta on top of the white sauce. You can find the complete ingredients and directions here.
Ree Drummond’s fiery goat recipe
Drummond starts by cutting the cheese into rounds. She uses the cheese to make a hot dip that she places under the broiler. For the next step, Drummond sautés onion and garlic. She adds white wine to help deglaze the onions in addition to a can of fire roasted tomatoes. Drummond says that’s part of where the recipe name comes from (fiery goat). Then she adds a jar of sliced, roasted red peppers (including the juice).
Next, Drummond adds Italian seasoning, crushed red pepper flakes, and paprika. She says it’s important to add a bit of seasoning. Drummond stirs the ingredients for about 10 minutes until it cooks down. She makes sure the sauce is not on the sides of the pan, and then she spreads it out into an even layer. Drummond then takes a few pieces of goat cheese and arranges them on top of the sauce.
Drummond puts the cheese and sauce into the broiler, and she waits to remove it until the cheese is a golden color. For the finishing touches, she adds parsley. She advises home cooks to let the dish sit for at least 10 minutes before eating it because the cheese gets very hot. You can find the complete ingredients list and directions here.
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