Grand Marnier Cheesecake with Strawberries and Candied Orange Peel
1 1/4 cups graham cracker crumbs
1 cup toasted nuts (walnuts, pecans, hazelnuts), ground
5 tablespoons unsalted butter, melted
2 tablespoons firmly packed light brown sugar
2 teaspoons grated orange peel
Position rack in the center of your oven. Preheat to 350*. Heavily butter a 9 1/2 inch springform pan. Mix all crust ingredients and press into the bottom and within 1/2" of the rim of the sides of the pan. Bake 10 minutes. Cool completely.
4 8oz. pkgs. Philadelphia cream cheese, room temp.
1 cup firmly packed light brown sugar
1/4 cup Grand Marnier or other orange liqueur
1/4 cup whipping cream
2 teaspoons vanilla
3 large eggs, room temp.
2 large egg yolks, room temp.
Place all filling ingredients in a food processor and process until well blended. Pour into cooled crust.
Bake until top puffs and is a golden brown, about 50 minutes. Remove from oven and cool 15 min. Add topping and bake another 5 minutes. cool completely.
2 cups sour cream
1/4 cup packed light brown sugar
4 teaspoons Grand Marnier
1 teapoon vanilla
Mix well. pour over cake; continue to bake 5 minutes as stated above. Cool completely and then cover and refrigerate at least 5 hours or overnight.
Run a small sharp knife around the edges. Release the pan sides and slide cheesecake onto a serving dish.
1 pint fresh strawberries
6 tablespoons strawberry preserves, warmed
1 can mandarin oranges, drained
1 cup whipping cream
3 teasp. powdered sugaar
2 teasp. GrandMarnier
Starting in the center of the chilled cake, arrange whole or sliced strawberries and then mandarin orange slices, leaving a 1" border around outer edge. Whip cream with Grand Marnier and powdered sugar. Pipe a decorative shell border with the whipped cream all around the fruit. Brush the strawberries with the warmed preserves to create a glaze. Do not glaze the orange slices. Decorate the whipped cream with the candied orange peel. Recipe follows.
Candied orange peel:
1 large thick skinned orange (Naval, etc.)
1/2 cold water
2 tabsp. sugar
Place water in a small saucepan. Using a vegetable peeler, remove the peel from the orange being careful not to remove any of the white pith with the peel. Cut into 1/4" strips. Blanche strips in boiling water for 1 minute; rinse. Repeat blanching and rinsing process twice.
Cook 1/2 cup water and the two teaspoons sugar in a small saucepan, swirling often. Add orange peel until a glaze forms and almost all the liquid evaporates. Spread out onto waxed paper and cool. Make sure to separate each piece to prevent sticking. Cool completely.
Grand Marnier Souffle with Orange Whipped Cream
Yield: 8 servings
=== SOUFFLE ===
1 tb Butter
1/2 c Sugar plus
2 tb Sugar
Zest of 1 blood orange
4 Egg yolks
1/4 c Grand Marnier
6 Egg whites
3 ts Powdered sugar
=== BLOOD ORANGE WHIPPED
– CREAM ===
Juice of 4 blood oranges
2 tb Sugar
1 tb Grand Marnier
3/4 c Whipping cream
=== CANDIED BLOOD ORANGE
– ZEST ===
Zest of 1 blood orange
2 1/2 c Sugar
SOUFFLE: Lightly grease 8 (1/2-cup) ramekins with 1 tablespoon butter and sprinkle with 2 tablespoons sugar as if dusting with flour. Invert each ramekin to release excess sugar. Cut blood orange zest into 1/2" pieces. Process zest pieces and remaining 1/2 cup sugar in food processor until zest and sugar are well combined and only tiny pieces of zest remain. Beat 4 eggs yolks with orange sugar until light and fluffy, about 4 minutes. Add Grand Marnier and beat 2 to 3 minutes until fully incorporated. Beat egg whites in separate bowl until stiff peaks form. Beat orange mixture well just before folding in 1 cup egg white mixture. Fold in remaining egg whites. Spoon gently into prepared ramekins. Bake at 400 degrees 10 minutes, then sift powdered sugar onto top of souffles. Serve immediately with Blood Orange Whipped Cream and garnish cream with Candied Blood Orange Zest. BLOOD ORANGE WHIPPED CREAM: Bring juice and sugar to boil in small skillet. If you want to cook off alcohol, add liqueur now after juice comes to a boil. Reduce heat and simmer until juice reduces to about 3/4 cup, about 5 minutes. Cool. Whip cream until stiff. Gradually stir in orange syrup. Add orange-flavored liqueur now if you haven’t done so. Stir to incorporate. (Makes 3/4 cup) CANDIED BLOOD ORANGE ZEST: Slice blood orange zest into long pieces about 1/8-inch wide. Blanch zest by dropping into about 3 cups boiling water 1 minute. Drain. Bring 2 cups sugar and 2 cups water to boil in saucepan. Add zest and bring to boil. Reduce heat and let zest simmer about 1 hour, checking occasionally to make sure liquid is reducing. Increase heat if liquid is not reducing. Remove zest from pan and put in bowl with remaining 1/2 cup sugar. Separate and toss zest well in sugar. Leave zest in sugar until dry. Discard extra sugar. (1/4 cup zest) Yields 8 servings.