Braunschweiger Mousse

Elevate Midwestern food from ordinary to heavenly

Homemade braunschweiger on a serving platter with crackers and spreading knife.

photo by Jennifer May


makes 1¾ cups

3/4 cup braunschweiger, good-
quality purchased or home
made (pictured above, recipe in The New
Midwestern Table
)

2 tbsp. salted butter, at room
temperature

3/4 cup mascarpone cheese

aged balsamic vinegar or
saba (reduced grape must),
for drizzling
freshly cracked black pepper
grilled bread or crackers,
for serving

In a medium bowl, mix together the braunschweiger and butter, and paddle with a rubber spatula until very smooth and well combined. Add the mascarpone and mix well. Using the rubber spatula, push the mousse mixture through a fine-mesh sieve into a bowl. To serve, transfer the mixture to a serving bowl and garnish with a drizzle of aged balsamic vinegar and a sprinkling of cracked black pepper. Serve with crackers or grilled slices of bread. 

Recipe reprinted from the New Midwestern Table: 200 Heartland Recipes. Copyright © 2013 by Amy Thielen. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

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