20 February 2021

 Blood Orange Cheesecake (Cheesecake Bible, George Geary)

Crust:

1 1/4c butter cookie crumbs [31 gingersnaps, 213g, 1 2/3c]

3T butter, melted

Bake 10 minutes at 350°F.

Filling:

1 1/2# cream cheese

1 1/2c small-curd cottage cheese, drained [340g]

1/2c sour cream [120g]

1 1/2c sugar [300g]

4 eggs

1/4c flour

1T blood orange zest [cara cara]

1/3c blood orange juice [cara cara]

1tsp fresh nutmeg

1tsp vanilla

350°F 45-55 minutes. Add topping & bake 5 minutes more

Topping:

1/2c sour cream

1/4c sugar

1T blood orange zest

2T blood orange juice [cara cara]

1/2tsp vanilla

Gingerbread cookie crust didn't really work for me, but my parents loved it. Topping was too liquid--skip the juice next time.

Orange Ginger Beef Master Recipe

Orange Ginger Beef (Martin Yan, A Wok For All Seasons, modified)

Marinade:
2T soy sauce
1T Shao Hsing wine (or dry sherry)
2tsp cornstarch
2tsp oil (we like sesame)

3/4# beef sirloin or flank steak, thinly sliced

Orange Sauce:
1/4c orange juice concentrate
1T sugar
1T soy sauce

5 thin slices ginger
1tsp cormstarch
2tsp water
2T oil

Marinate beef for 30 minutes.

Combine sauce ingredients, set aside. Combine cornstarch and water, set aside.

Heat wok. Add oil. Add ginger slices and stir fry until fragrant, 5-10 seconds. Add beef and stir fry until barely pink, 2-3 minutes. Add sauce and stir fry for 30 seconds. Add cornstartch solution and cook, stirring, til thickened and bubbly.

Serve with steamed broccoli that's been sprinkled with sesame oil and oyster sauce.

6 January 2019

Orange Thyme Madeleines
1/4c butter, browned
2 eggs
pinch salt
60g vanilla sugar
1tsp chopped fresh thyme
60g flour
zest of 2 clementines

Made 12 in the silicone pan. The orange came through beautifully, but the thyme didn't.