Text 18077, 131 rader
Skriven 2008-12-19 14:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: power boost 402
=======================
 -> I think I've only had the latter (aka "haunch") in a
 -> sampler platter.
 RH> I guess I've been in the wrong restaurants.  Isn't the hump mainly
 RH> fat?  I'd think that would be right down your alley.

Camel hump is hard to get unless you get a whole camel.
And, yes, it's said to be like fatty beef, which would in
fact be right down my alley.

 -> Yeah, like grapefruit with a floral essence enhancement, I'd
 -> guess. I wonder why the things are called Buddha Hand rather
 -> than Davy Jones's Tentacles.
 RH> But without grapefruit's (slurp gone) interior.  Grapefruit rinds
 RH> don't taste as good candied either; I've tried it.

I like candied grapefruit peel. Did you blanch it sufficiently
before candying it?

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: ARIZONA SUNSET CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, Cakes, Desserts
      Yield: 1 cheesecake

           (Shortbread Crust):
  1 1/2 c  Flour
    1/2 c  Finely ground pecans
    1/3 c  Sugar
      1 lg Egg, separated
    1/2 c  Butter, softened
           (Cranberry Glaze Filling)
      1 cn Whole berry cranberry-
           -sauce OR 2 cups cranberry
           -orange relish
      2 tb Sugar
      1 tb Cornstarch
      1 tb Grated lemon zest
      1 tb Lemon juice
           (White Chocolate Filling):
  1 1/2 c  Fresh orange juice
           1-3 Inch x 1 inch piece-
           -of orange peel
           -(orange part only)
      4    8 oz pkgs cream cheese
    2/3 c  Sugar
      1 tb Grated orange zest
      2 tb Cranberry Liqueur (such-
           -as Crantasia Schnapps)
      8 oz White chocolate, melted
      4    Eggs
           (Candied Oranges Topping):
      4 c  Water
      2 c  Sugar
      3    Seedless oranges (unpeeled)-
           -cut into paper-thin slices
           (Garnish):
           Whipped Cream

  Shortbread Crust: Preheat the oven to 400 degrees F. Working on a
  large flat surface, such as a pastry board, place flour, pecans, and
  sugar in the center of the surface and mix together. Form a small
  depression or well in the center of the mound. Add the egg yolk and
  the softened butter to the well, then blend these with the dry
  mixture. Mix the ingredients thoroughly using your hands -- there is
  no substitute for warm hands. Shape the dough into a ball and wrap in
  plastic wrap. Chill for at least 10 minutes. Roll out the dough to a
  thickness of about 1/4-inch. You should have a circle of about 11
  inches in diameter. For best results, roll out your dough between 2
  sheets of waxed paper, then peel away the paper and cut the crust in
  a 9 inch circle. Place the circle inside a 9 inch springform pan.
  Prick the crust several times with a fork to keep the crust from
  puffing up during the baking. Place the springform pan in the oven
  and bake for 15 to 20 minutes, or until light brown. Allow to cool.
  Using the leftover dough, line the sides of the springform pan. Press
  the dough against the sides of the pan, smoothing it so as to have a
  continuous layer of crust all the way around the sides of the pan.
  Make sure that the side crust meets the bottom crust all the way
  around. Brush the reserved egg white onto the shell, covering the
  bottom and sides. This will seal the dough and keep it from becoming
  soggy. Set aside until ready to use.

  Cranberry Glaze Filling: Mix the sugar and cornstarch together in a
  small saucepan. Stir in the cranberry sauce. Cook over medium heat,
  stirring constantly, until thick. Stir in the lemon zest and lemon
  juice. Set aside to cool slightly.

  White Chocolate Filling: Reset the oven to 350 degrees F. Boil the
  orange juice and piece of orange peel in a heavy medium saucepan
  until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and
  discard the strip of orange peel and set aside the reduced orange
  juice. Using an electric mixer, beat the cream cheese, sugar, grated
  orange zest, Crantasia, and reduced orange juice until smooth. Beat
  in the melted white chocolate and then the eggs, one at a time,
  beating just until combined. Pour the cranberry glaze filling into
  the prepared crust, spreading evenly. Pour the white chocolate
  filling over the cranberry layer and bake about 50 minutes (the top
  will be dry and the sides puffed slightly - the center will not be
  set). Move cheesecake to a wire rack and cool completely to room
  temperature. Chill in the refrigerator overnight.

  Candied Oranges Topping: Cover a wire rack with waxed paper. Set
  aside. Combine the water and sugar in a heavy shallow wide skillet.
  Stir over medium heat until the sugar dissolves. Simmer 5 minutes
  longer. Add the orange slices 1 at a time and adjust the heat so that
  the syrup bubbles only around the edges of the pan. Cook the oranges
  for one hour. Turn over the top layer of oranges and cook until the
  oranges are translucent and the orange peels tender, about another
  one hour longer. Lift and drain each orange slice out of the syrup,
  and arrange the slices in a single layer on the prepared rack. Let
  dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes.

  Loosen and remove the sides of the springform pan. Set the cheesecake
  on a serving dish. Overlap the candied orange slices around the top
  of the cheesecake. Reheat the orange syrup, if necessary, and brush
  over the orange slices. Drizzle any remainder over each serving.

  Garnish: whipped cream

  Garnish each serving (if you dare) with a generous dollop of whipped
  cream.

  NOTE: You may substitute grapefruits for the oranges in the Candied
  Oranges Topping if you prefer.

  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -

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