I'm a big fan of the following, which I was introduced to by Dan, my favorite food guy in the world, who is currently working at Stinky, the pretty-new specialty food/cheese shop on Smith St. in Cobble Hill. If you happen to see Dan at Stinky, tell him I say "hey".
Mascarpone is... well, it's basically Italian cream cheese, but it's a lot more luxurious than that. It's a very fresh, very rich cow's milk cheese with a shitload of fat in it. It's got an awesome, somewhat sweet, sticky flavor to it. You can buy it in many places, although a supermarket might not be the best place to look for it. Anyway.. here is a nice spread you can make with it:
1) Dump your carton of Mascarpone out into a bowl
2) Begin adding honey and ground cinnamon to taste. This is going to be different for everyone, so quantities are a bit useless, but go ahead and make the whole carton of Mascarpone. It'll keep for a week or two. I like to add enough honey that it is *just* sweet, and enough cinnamon to make it look flecked with golden brown.
Two examples of uses:
(1) With dried figs. Take dried figs. Cut off the woody tips. Cut in half. Then cut a little slit lengthwise down the fleshy part exposed by cutting them in half. Pinch them open, spread a little Mascarpone Spread on the face of the fig. Refrigerate.
(2) On english muffins. Here is the little breakfast I made myself this morning:
-- Preheat your oven (or, for me, toaster oven, it's faster) to 375 degrees
-- Take a rammekin and butter it
-- Put a small amount (like 2 tsp. at most) of cream in the rammekin
-- Crack an egg into the rammekin (DO NOT BEAT THE EGG OR BREAK THE YOLK)
-- Put in the toaster over for at least 10 minutes. Really, the doneness is up to you, but traditionally, the yolk should just be set and the whites should just be solidified. But if it's more well-done than that, it'll still taste good
-- Take the rammekin out (it'll be hot!) and put it on your counter. Season how you like it (for me, pinch of salt, quite a bit of ground pepper and a pinch of oregano)
-- While the egg is cooling (don't forget, it'll cook more because the rammekin contains a lot of ambient heat), turn your toaster oven up to "toast" and toast the english muffin
-- Spread the Mascarpone Spread on the English muffin, and enjoy your delicious breakfast mix of sweet and savory
(if you decide not to make Mascarpone Spread, obv. you can have your english muffin any way you like it. this is a really delicious, simple and cheap breakfast)