Marinated Mini Mozzarella Balls with Fresh Herbs and Spices

February 16th, 2013 § 0 comments § permalink

Fresh Mozzarella

Makes 1 pound of fresh mozzarella

Ingredients & Equipment

Large plastic bins
Large class or stainless steel bowls
Wooden spoons
Heavy duty rubber dishwashing cloves (heat proof)
1 pound cheese curds
¼ cup salt


In a large sauce pot over high heat, bring water to a boil.  Place a large tub filled with cold salted water.  Meanwhile, cut cheese curds in small pieces and place in a stainless steel or glass bowl.  Slowly pour hot water (180° F) over the curds until they are just submerged.  This will cause the curds to slowly melt, let set for about a minute until it softens and then pull large mass of curds (using wooden spoons or your hands) into small evenly sized balls ( about ½ inch in diameter)  by pulling and stretching the cheese.  Holding on to one of the curd begin to stretch it and fold it, until it forms a smooth and shiny surface.  Next, drop in the cold salt water brine. Take out of the salt brine after 10 minutes and then place in another tub of cold water.

Mini Mozzarella Pearls in Herbs, Spices & Oil


3/4 cup extra virgin olive oil
2 teaspoons lemon zest
1 teaspoon salt
1 teaspoon cracked black pepper
1/2-1 teaspoon red chili flakes
1 pound fresh mini mozzarella balls
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
1 tablespoon fresh marjoram leaves, chopped fine


In a large bowl whisk together the oil zest and spices. Add in the mozzarella balls and herbs and mix well. Allow to marinate for up to an hour, minimum of 30 minutes. Refrigerate for up to two weeks.

Rosemary & Roasted Parsnip Maple Sodas with Rosemary Pixie Dust

February 16th, 2013 § 0 comments § permalink

2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Seltzer water

*Rosemary Pixie Dust


Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, then toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place the syrup in a pitcher filled with ice and add seltzer water, stir.  Pour into a glass and  place a tiny pinch of *Rosemary Dust over the top of the glass.

*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.

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