Blood Orange Glaze For Cheesecake Food

BLOOD ORANGE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Fit a parchment circle into the bottom of a 7-inch springform pan.
• CRUST:.
• Combine graham-cracker crumbs and 2 tablespoons sugar(from the 3/4 cup sugar) in a small bowl.
• Stir in melted butter with a fork until crumbs are moistened.
• Press into bottom of pan, and bake for 10 minutes.
• CHEESECAKE:.
• Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
• Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
• In a small, heavy saucepan, beat egg yolks until smooth.
• Whisk in milk, gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar.
• Add saltand cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes.
• DO NOT ALLOW TO BOIL!
• Transfer to a bowl, and stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved.
• Set custard aside.
• Place drained ricotta in the bowl of a food processor, and process until smooth.
• Add cream cheese, and process again until smooth.
• With machine running, add warm custard, and process just long enough to combine.
• Transfer to a bowl, and fold in whipped cream.
• Pour mixture into the prepared pan, cover, and chill overnight.
• Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely.
• Chill for 1 hour, or until glaze is set.
• To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan.
• Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.
• CANDIED BLOOD ORANGE SLICES:.
• Cut orange into 1/8-inch slices and in a small saucepan over medium heat, combine sugar, water, and syrup.
• Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes.
• Add orange slices in 1 layer; simmer until transparent, about 1 hour.
• Using a slotted spoon, transfer to a wire rack to cool.
• BLOOD ORANGE GLAZE (Makes enough for one 7-inch cake):.
• In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes.
• In a small saucepan, bring sugar and 4 tablespoons juice to a boil.
• Combine remaining tablespoon juice and cornstarch in a small bowl, stirring until dissolved; whisk into boiling orange juice.
• Remove from heat. Stir in softened gelatin.
• Cool to lukewarm, and pour over cake.

CHARLESTON CHEWY CHEESECAKE WITH ORANGE MARMALADE GLAZE

Steps:

• For the Charleston chewy crust: Preheat the oven to 350 degrees F. Grease and flour a deep 10-inch springform pan. Line the bottom of the pan with a parchment paper circle.
• Stir together the butter, brown sugar, baking powder, vanilla extract, eggs and flour in a medium bowl. Spread the batter in the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool to room temperature.
• Make the filling: Reduce the oven temperature to 325 degrees F.
• Beat the cream cheese and granulated sugar with an electric mixer at medium speed until creamy. Add the eggs, one at a time, and beat just until the yellow disappears. Beat in the sour cream and vanilla. Pour the filling over the cooled crust.
• Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the outer pan until it covers the bottom, being careful to make sure the water level doesn't come up higher than the foil.
• Bake until the center is almost set, 60 to 70 minutes. (The center will still jiggle, while the edges will be set.) Turn off the oven, then crack the oven door and allow the cake to cool in the oven for 1 to 2 hours. Transfer the cake to the refrigerator to chill for at least 4 hours and preferably overnight.
• Make the glaze: Heat the marmalade and liqueur in a small saucepan over medium heat until the marmalade is melted. Unmold the cheesecake and place on a stand or serving plate. Cut into slices and garnish each slice with the glaze and orange segments.

BLOOD ORANGE GLAZE

Steps:

• In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.

SEARED COD WITH BLOOD ORANGE GLAZE

Steps:

• Preheat the oven to 250 degrees F.
• Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.
• Coat a large saute pan with olive oil and bring the pan to a high heat.
• Pat the fish dry with paper towels and sprinkle both sides with salt.
• When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.
• Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.
• Spoon the sauce over the seared cod and serve immediately.

BLOOD ORANGE CHEESECAKE

Steps:

• Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
• Preheat the oven to 350 degrees. Fit a parchment circle into the bottom of a 7-inch springform pan. Make crust: Combine graham-cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes.
• Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
• In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.
• Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside.
• Place drained ricotta in the bowl of a food processor and process until smooth. Add cream cheese and process again until smooth. With machine running, add warm custard and process just long enough to combine. Transfer to a bowl and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight.
• Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely. Chill for 1 hour, or until glaze is set.
• To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.

BLOOD ORANGE CHEESECAKE

Steps:

• Preheat oven to 350°F.
• For the crust, melt butter and add to crumbs.
• Mix well and press into a ten-inch springform pan.
• Bake for about 8-10 minutes until slightly golden.
• Let the crust cool.
• Beat together cream cheese and sugar until smooth.
• Add citrus zest and juice. Mix well.
• Add eggs, one at a time, combining well after each addition, but not too vigorously.
• Pour over crumb crust and bake for about 40 minutes. Middle will still be slightly jiggly.
• Remove from oven and run a sharp knife around the sides, but do not remove ring.
• Cool 15 minutes on the counter.
• Meanwhile, prepare topping. Combine sour cream, citrus zest, citrus juice and sugar.
• Pour over slightly cooled cheesecake and let stand for half an hour at room temperature.
• Chill completely. Remove ring and serve.

ORANGE CHEESECAKE

Steps:

• Using a microplane grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use.
• In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well.
• Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated.
• Preheat oven to 350°F.
• Place prepared pie crust in center of a cookie sheet (preferably without sides).
• Brush crust with some of the orange juice concentrate.
• Pour cream cheese mixture into prepared crust and bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven).
• Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet).
• When cooled to room temperature, refrigerate cheesecake for several hours.
• While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part (the white pith is bitter).
• If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside.
• Make chocolate curls by scraping a large chocolate bar with a heavy knife, holding knife at a 90-degree angle to bar.
• When ready to serve, place a mound of the chocolate curls in center of cheesecake; sprinkle with julienned strips of orange.
• Refrigerate any leftovers.