Text 11796, 159 rader
Skriven 2014-04-05 06:36:00 av Dave Drum (75080.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Citrus Circus #3
========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bill Gross's Burnt Orange Ice Cream
 Categories: I scream, Citrus
      Yield: 4 servings
 
MMMMM--------------------------ORANGES-------------------------------
  2 1/2 c  Granulated sugar
      4 tb Unsalted butter; room temp
      2 lg Navel oranges

MMMMM-------------------------ICE CREAM------------------------------
      3 c  Heavy (whipping) cream
    2/3 c  Half-and-half
           Seeds scraped from 1 vanilla
           Bean
           +=OR=+
      1 tb Pure vanilla extract
      2 lg Egg yolks
 
  Bill Gross, who was executive sous chef at Café Gray in
  New York City, was kind enough to create this recipe for
  me-and it is simply delicious. The technique is
  fascinating, but it does require some careful watching
  while the sugar caramelizes. The oranges are prepared two
  days ahead, and the ice cream one day ahead-and the
  waiting is well worth it!
  
  One day ahead, prepare the oranges: Position a rack in the
  center of the oven, and preheat the oven to 450øF/232øC.
  
  Place 1/2 cup of the sugar on a plate. Rub the butter over
  the oranges, then roll them in the sugar.
  
  Pour the unused sugar from the plate into an 8" square
  baking pan, and shake it around to cover the bottom of the
  pan. Place the oranges in the pan and bake, moving them
  around once to break up any unmelted sugar, until they start
  to color and some of the sugar in the pan starts to melt, 15
  to 20 minutes.
  
  Remove the pan from the oven (leaving the oven on), and
  using tongs and a sharp knife, carefully quarter the
  oranges. Place the quarters, skin side up, in the baking
  pan and bake until the peel is dark brown, about 35
  minutes. Let the orange quarters cool slightly.
  
  Remove the peel from 4 of the browned quarters, discarding
  the pulp. Leave the other 4 quarters intact.
  
  Combine the orange peel, the 4 intact quarters, the sugar
  from the pan, and the remaining 2 cups sugar in food processor,
  and puree. Strain the puree into a container, cover it, and
  refrigerate for at least 8 hours.
  
  The next day, prepare the ice cream mixture: Place the
  orange puree in a saucepan over medium-low heat, and bring
  it to a simmer.
  
  While the orange puree is heating, whisk the cream,
  half-and-half, vanilla seeds, and egg yolks together in
  a large bowl. Then, whisking constantly, slowly add the
  hot orange puree. Let the mixture cool to room temp, and
  then refrigerate it until it is cold, 3 to 4 hours.
  
  Freeze the mixture in an ice-cream maker according to
  the manufacturer’s instructions.
  
  Transfer the ice cream to a container, cover, and store
  in the freezer until ready to serve.
  
  NOTE: ~ Don’t throw away those scraped-out vanilla beans!
  Place them in a large jar, add 4 to 6 cups granulated
  sugar, cover the jar, and let it sit for 3 weeks to create
  vanilla sugar. As you use the sugar, keep adding more to
  the jar. The beans will keep indefinitely.
  
  by Sheila Lukins
  
  Epicurious | December 2008
  
  Yield: Makes 5 cups
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Cheesecake Squares w/Fresh Berries
 Categories: Cheesecake, Citrus, Fruits, Desserts
      Yield: 16 servings
 
MMMMM---------------------------CRUST--------------------------------
      9    Whole graham crackers
      5 tb Butter

MMMMM--------------------------FILLING-------------------------------
      8 oz Pkg cream cheese; room  temp
    1/3 c  Sugar
      1 lg Egg
      3 tb Sour cream
      2 tb Fresh lemon juice
      2 ts Fine grated lemon peel
      1 ts Vanilla extract
           Fresh berries
 
  Top these delicious bite-size cheesecakes with fresh
  raspberries, blackberries, strawberries, and/or
  blueberries.
  
  FOR CRUST: Preheat oven to 350øF/175øC.

  Fold 16" long piece of foil to 8" X 16" strip; place in
  8" X 8" X 2" metal baking pan, leaving overhang on 2 sides.
  Repeat with another sheet of foil in opposite direction,
  lining pan completely. Butter foil.
  
  Place graham crackers in heavy-duty plastic bag. Using
  rolling pin or mallet, crush crackers finely. Melt butter
  in medium skillet over low heat. Remove from heat; add
  crumbs and toss to coat. Press crumbs evenly onto bottom
  of prepared pan. Bake crust until deep golden, about 12
  minutes. Cool crust while preparing filling.
   
  FOR FILLING: Using electric mixer, beat cream cheese and
  sugar in large bowl until smooth. Beat in egg and sour
  cream, then lemon juice, lemon peel, and vanilla. Spread
  batter over crust.
  
  Bake cheesecake until slightly puffed and set in center,
  about 30 minutes; cool completely in pan on rack. Chill
  cheesecake until cold, at least 2 hours. 
 
  DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
  
  Using foil overhang as aid, lift cheesecake from pan. Cut
  into 16 squares; arrange on platter. Top each square with
  berries. Chill until ready to serve, up to 3 hours. Serve
  chilled.
  
  by Lisa Zwirn
  
  Bon Appétit | July 2009
  
  Yield: Makes 16 squares
  
  MM Format by Dave Drum - 30 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Spinach is the broom of the stomach. - French proverb
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