Dinner tonight ..

Lin said:

Christine Dabney said:

Quoted message said:

>Chocolate-enrobed blood-orange cheesecake for dessert.

Quoted message said:

Bob

Now THAT sounds great. Recipe please????? 😉

I don't think we will see a recipe on that anytime soon. It was made
for us by his Best Man that also staged, cooked for and hosted our
reception dinner. He is keeping the recipe a secret for awhile.

Can you entice him to share? 😉

Christine

Christine Dabney queried:

Quoted message said:

He is keeping the recipe a secret for awhile.

Can you entice him to share? 😉

All I can do is ask! He might find it quite flattering if I tell him
that a whole NG wants it!

--Lin

Serene-y the Meanie said:

rosie said:

cybercat said:

Simple and good.

Crispy-baked chicken breasts, fresh broccoli with homemade cheddar
sauce,
crispy baked russets with butter.

Vanilla pudding topped with raspberries, mandarin orange slices, and
kiwi
for dessert.

sounds better than my dinner, by far, I am having a Lean Cuisine, have
not picked one out yet.

We have tuna cubes. I'm going to make shishkabobs out of them, with
zucchini, onion, mushrooms, and lemon wedges (and a few without the tuna
for me -- I'm not that fond of fish in general). Alongside that, I'll
serve a wheatberry pilaf with butter, lemon, and parsley.

Serene

That sounds so good!

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

cybercat said:

"rosie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

cybercat said:

Simple and good.

Crispy-baked chicken breasts, fresh broccoli with homemade cheddar sauce,
crispy baked russets with butter.

Vanilla pudding topped with raspberries, mandarin orange slices, and kiwi
for dessert.

sounds better than my dinner, by far, I am having a Lean Cuisine, have
not picked one out yet.
Rosie

They are excellent for portion control! I like the sesame chicken.

That's why I hate them! I'm always hungry after.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

PeterLucas said:

"kilikini" <[email hidden]> wrote in news:46255204$0$24663
[email hidden]:

Quoted message said:

cybercat said:

Simple and good.

Crispy-baked chicken breasts, fresh broccoli with homemade cheddar
sauce, crispy baked russets with butter.

Vanilla pudding topped with raspberries, mandarin orange slices, and
kiwi for dessert.

That is simple and good. What kind of coating are you putting on the
chicken?

kili <-------- who may just end up with a tuna melt tonight. Sigh.

Tinned tuna??? (BLEEEECH!!!!)

Now if it was fresh tuna, seared on both sides so that the fillet is just
warmed thru but rare in the middle, then thinly sliced and drizzled with
soy sauce........ Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!

Yummmmmmm....

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

kilikini said:

Lou Decruss said:

kilikini said:

kili <-------- who may just end up with a tuna melt tonight. Sigh.

That's what we had last night. I'm painting the kitchen so making a
mess in the kitchen is not an option. The solid albacore from costco
is pretty good. To me it's comfort food.

Lou

Yeah, I made mine with albacore, too. I think it was Starkist. It wasn't
bad, but I stuffed it too much; I could only eat half. :~)

kili

I like the albacore. I can't look at the greasy chunk light mush anymore.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

Bob Terwilliger said:

Chocolate-enrobed blood-orange cheesecake for dessert.

Bob

Is this homemade? Can I have the recipe? We have some beautiful blood
oranges on sale here right now.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

Lin said:

Christine Dabney queried:

Quoted message said:

He is keeping the recipe a secret for awhile.

Can you entice him to share? 😉

All I can do is ask! He might find it quite flattering if I tell him
that a whole NG wants it!

--Lin

He could maybe post it just once and never again? heee...I'm lusting
after it!

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

ravenlynne said:

Is this homemade? Can I have the recipe? We have some beautiful blood
oranges on sale here right now.

Okay ... I asked ... and he is refusing to give up his sooper-sekrit
recipe.

Sorry all ... but I do understand why he doesn't want to give it up.
It's just that good ...

--Lin

"Lin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

ravenlynne said:

Is this homemade? Can I have the recipe? We have some beautiful blood
oranges on sale here right now.

Okay ... I asked ... and he is refusing to give up his sooper-sekrit
recipe.

Sorry all ... but I do understand why he doesn't want to give it up.
It's just that good ...

That's no reason. He has a niggardly personality.

"ravenlynne" <[email hidden]> wrote

Quoted message said:

Quoted message said:

They are excellent for portion control! I like the sesame chicken.

That's why I hate them! I'm always hungry after.

I'd rather exercise more and eat more! PLUS--these dinners
are often so expensive when you break it down.

Lin said:

ravenlynne said:

Is this homemade? Can I have the recipe? We have some beautiful blood
oranges on sale here right now.

Okay ... I asked ... and he is refusing to give up his sooper-sekrit
recipe.

Sorry all ... but I do understand why he doesn't want to give it up.
It's just that good ...

--Lin

booo hissss...

But I do understand. <off to experiment>

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

Christine Dabney <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On 17 Apr 2007 22:01:06 -0500, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

Brought to work for lunch:

Quoted message said:

Chocolate-enrobed blood-orange cheesecake for dessert.

Bob

Now THAT sounds great. Recipe please????? 😉

Christine

Something similar..........

Goat Cheesecake Enrobed in Hazelnut Brittle with Blood Orange Caramel
Sauce

adapted from Kate Zuckerman's The Sweet Life

makes (6) 4-in individual cheesecakes

Goat Cheesecake

1 egg

1 egg yolk

3 1/2 ounces granulated sugar

pinch of salt

10 1/2 ounces fresh goat cheese, room temperature

5 ounces crème fraîche

Hazelnut Brittle

7 ounces granulated sugar

1/8 teaspoon cream of tartar

1/2 cup toasted, skinned, and finely ground hazelnuts

1/4 teaspoon finely ground sea salt

Blood Orange Caramel Sauce

4 1/2 ounces granulated sugar

1/8 teaspoon cream of tartar

1/2 cup blood orange juice (about 2 medium oranges)

For the cheesecake: Preheat the oven to 300 degrees. Grease 6 individual
ramekins.

Mix the eggs, sugar, and salt togther in a bowl and whisk for a couple
of minutes until well combined and there are no lumps.

Add in the goat cheese and whisk until smooth.

Add the crème fraîche and whisk together until combined. Do not
overwhisk or the cheesecake will develop a grainy texture.

Pour the batter into the prepared molds. Place the cheesecakes into the
oven and bake for about 20 to 24 minutes, rotating halfway. The centers
should be just set.

Remove the cheesecakes from the oven and allow to cool. Chill them in
the refrigerator for at least 30 minutes.

When you are ready to unmold the cheesecakes, run an offset spatula or
small knife around the edge of the cheesecake to loosen it, then place a
plate over the top of the ramekin, flip it over, and shake vigorously
until the cheesecake comes loose from the mold.

The cheesecakes will keep in the refrigerator for about 4 days.

To make the brittle: Preheat the oven to 350 degrees. Line an 11x17-in
baking pan with parchment or a Silpat (preferred).

Place the sugar, cream of tartar, and 1/3 cup water in a small saucepan.

Cover and cook over high heat until the mixture comes to a boil, then
uncover and reduce the heat to medium-high and cook until the sugar is a
dark golden brown color.

Remove from heat and pour the caramel onto the prepared pan and let cool
and harden.

When the caramel is cool and hard, break it into small pieces and place
into a food processor. Grind the caramel into the fineness of granulated
sugar.

Stir in the ground hazelnuts.

Place a clean piece of parchment or Silpat on the baking pan and spread
the caramel and nut mixture onto the pan in a thin even layer.

Bake in the oven until the caramel remelts and bubbles, about 4-6
minutes.

Remove from the oven and sprinkle the sea salt over the hot caramel.

When the caramel is cool and hardened again, you can break it into
pieces or grind in the food processor into brittle to use in coating the
cheesecakes.

The brittle will keep in an airtight container in a cool, dry location
for a couple of weeks.

For the blood orange caramel sauce: Combine the sugar and cream of
tartar together in a small saucepan with 1/4 cup plus 2 tablespoons of
water.

Cover and cook over high heat until the mixture boils, then uncover and
reduce heat to medium-high and cook until the sugar is dark golden brown
- don't let it burn!

Remove the saucepan from heat and carefully add in the orange juice (it
will bubble madly). Return the saucepan to the heat and whisk the
mixture so the caramel dissolves and mixes with orange juice.

When the mixture boils again, remove from the heat. Transfer to a
heatproof container and place in the refrigerator to chill and let
thicken before using.

This sauce will keep in the refrigerator for about 1 week.

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

Lin <[email hidden]> wrote in news:1176866527.678023.229390
@b58g2000hsg.googlegroups.com:

Quoted message said:

Christine Dabney said:

Quoted message said:

>Chocolate-enrobed blood-orange cheesecake for dessert.

Quoted message said:

Bob

Now THAT sounds great. Recipe please????? 😉

I don't think we will see a recipe on that anytime soon.

Goat Cheesecake Enrobed in Hazelnut Brittle with Blood Orange Caramel
Sauce

adapted from Kate Zuckerman's The Sweet Life

makes (6) 4-in individual cheesecakes

Goat Cheesecake

1 egg

1 egg yolk

3 1/2 ounces granulated sugar

pinch of salt

10 1/2 ounces fresh goat cheese, room temperature

5 ounces crème fraîche

Hazelnut Brittle

7 ounces granulated sugar

1/8 teaspoon cream of tartar

1/2 cup toasted, skinned, and finely ground hazelnuts

1/4 teaspoon finely ground sea salt

Blood Orange Caramel Sauce

4 1/2 ounces granulated sugar

1/8 teaspoon cream of tartar

1/2 cup blood orange juice (about 2 medium oranges)

For the cheesecake: Preheat the oven to 300 degrees. Grease 6 individual
ramekins.

Mix the eggs, sugar, and salt togther in a bowl and whisk for a couple
of minutes until well combined and there are no lumps.

Add in the goat cheese and whisk until smooth.

Add the crème fraîche and whisk together until combined. Do not
overwhisk or the cheesecake will develop a grainy texture.

Pour the batter into the prepared molds. Place the cheesecakes into the
oven and bake for about 20 to 24 minutes, rotating halfway. The centers
should be just set.

Remove the cheesecakes from the oven and allow to cool. Chill them in
the refrigerator for at least 30 minutes.

When you are ready to unmold the cheesecakes, run an offset spatula or
small knife around the edge of the cheesecake to loosen it, then place a
plate over the top of the ramekin, flip it over, and shake vigorously
until the cheesecake comes loose from the mold.

The cheesecakes will keep in the refrigerator for about 4 days.

To make the brittle: Preheat the oven to 350 degrees. Line an 11x17-in
baking pan with parchment or a Silpat (preferred).

Place the sugar, cream of tartar, and 1/3 cup water in a small saucepan.

Cover and cook over high heat until the mixture comes to a boil, then
uncover and reduce the heat to medium-high and cook until the sugar is a
dark golden brown color.

Remove from heat and pour the caramel onto the prepared pan and let cool
and harden.

When the caramel is cool and hard, break it into small pieces and place
into a food processor. Grind the caramel into the fineness of granulated
sugar.

Stir in the ground hazelnuts.

Place a clean piece of parchment or Silpat on the baking pan and spread
the caramel and nut mixture onto the pan in a thin even layer.

Bake in the oven until the caramel remelts and bubbles, about 4-6
minutes.

Remove from the oven and sprinkle the sea salt over the hot caramel.

When the caramel is cool and hardened again, you can break it into
pieces or grind in the food processor into brittle to use in coating the
cheesecakes.

The brittle will keep in an airtight container in a cool, dry location
for a couple of weeks.

For the blood orange caramel sauce: Combine the sugar and cream of
tartar together in a small saucepan with 1/4 cup plus 2 tablespoons of
water.

Cover and cook over high heat until the mixture boils, then uncover and
reduce heat to medium-high and cook until the sugar is dark golden brown
- don't let it burn!

Remove the saucepan from heat and carefully add in the orange juice (it
will bubble madly). Return the saucepan to the heat and whisk the
mixture so the caramel dissolves and mixes with orange juice.

When the mixture boils again, remove from the heat. Transfer to a
heatproof container and place in the refrigerator to chill and let
thicken before using.

This sauce will keep in the refrigerator for about 1 week.

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

ravenlynne said:

Serene-y the Meanie wrote:

Quoted message said:

Quoted message said:

We have tuna cubes. I'm going to make shishkabobs out of them, with
zucchini, onion, mushrooms, and lemon wedges (and a few without the
tuna for me -- I'm not that fond of fish in general). Alongside that,
I'll serve a wheatberry pilaf with butter, lemon, and parsley.

Serene

That sounds so good!

It was even better, because I forgot to put the mushrooms on the
skewers, so I sliced them instead, cooked them in garlic butter, and
added them to the wheatberry pilaf (left out the lemon). It was SO
good!

Serene

cybercat said:

"Lin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

ravenlynne said:

Is this homemade? Can I have the recipe? We have some beautiful blood
oranges on sale here right now.

Okay ... I asked ... and he is refusing to give up his sooper-sekrit
recipe.

Sorry all ... but I do understand why he doesn't want to give it up.
It's just that good ...

That's no reason. He has a niggardly personality.

Perhaps not. Perhaps he was given the recipe and someone asked him to
not share it? Or perhaps he isn't really making it all himself and can't
admit it? Or perhaps is hoping to sell it someday and not have it out
there for all to see?

Goomba38 said:

cybercat wrote:

Quoted message said:

Quoted message said:

That's no reason. He has a niggardly personality.

Perhaps not. Perhaps he was given the recipe and someone asked him to
not share it? Or perhaps he isn't really making it all himself and can't
admit it? Or perhaps is hoping to sell it someday and not have it out
there for all to see?

I took exception to Cybercat's comment as well, but I just figure Cy
was being Cy.

Anyway, the gentleman did create the recipe all on his own and he
isn't going to part with it. But, I think he was quite flattered that
we desire it. He does moderate his own cuisine list, and he isn't
sharing it with us there either!

He is far from niggardly .... (Cy, you could have just said miserly or
stingy, neither of which this man is).

--Lin

PeterLucas sent:

Quoted message said:

Goat Cheesecake Enrobed in Hazelnut Brittle with Blood Orange Caramel
Sauce

That looks very tasty. Have you tried the recipe yourself? If so, what
would you say the level of difficulty is? Prep time?

--Lin

ravenlynne said:

kilikini said:

Lou Decruss said:

On Tue, 17 Apr 2007 19:02:00 -0500, "kilikini"
<[email hidden]> wrote:

> kili <-------- who may just end up with a tuna melt tonight. Sigh.

Quoted message said:

I like the albacore. I can't look at the greasy chunk light mush anymore.

Yum, I like the chuck light packed in oil.

For dinner tonight, I am having BBQ beef ribs, baked potatoes, baked
beans and cole slaw.

Becca

Lin said:

He is far from niggardly .... (Cy, you could have just said miserly or
stingy, neither of which this man is).

Niggardly isn't related to the N-word I think you're worried about.
It's a completely different thing.

ObDinnerTonight: Burrito bar -- beans, TVP, lettuce, tomato,
guacamole, sour cream, cheddar cheese -- so that we won't go
spending a bunch of money at the bar when we go to the poetry slam
tonight

Serene