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Published: Monday, 1/5/2009

Recipes: 12 months of cheesecakes

Simmered Oranges

2 oranges, sliced clockwise about inch thick, seeds discarded

cups sugar

1/8 cup water

1/8 cup orange juice

1/8 cup lemon juice

In 12-inch skillet over medium heat bring sugar, water, orange juice and lemon juice to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered 10 minutes or until syrupy. Add orange slices. Return to boiling, reduce heat. Simmer uncovered 3 minutes or just until oranges are tender, turning occasionally. Transfer to serving bowl. Spoon two tablespoons on a slice of cheesecake.

Yield: 8 to 10 servings

Source: Adapted from Better Homes and Gardens January 2009

Chocolate Covered Espresso Beans

Whipped cream

Coffee Flavored Syrup:

cup granulated sugar

cup water

cup coffee-flavored liqueur

In a saucepan bring sugar and water to a rapid boil over medium heat. Boil until sugar is dissolved, 6 to 8 minutes. Remove from heat and stir in liqueur. Use warm or let cool. Store in airtight container in refrigerator for up to 2 weeks.

Drizzle on slice of cheesecake. Put three dollops of whipped cream on each slice placing an espresso bean on top of each dollop.

Yield: 1 cup, enough to garnish 1 cheesecake

Source: The Cheesecake Bible

Cherry Sauce

1 16-ounce can pitted dark sweet cherries

cup sugar

2 tablespoons cornstarch

2 tablespoons kirsch or cherry brandy, optional

Drain cherries, reserving syrup. Set aside cherries and add enough water to make 1 cup. Pour liquid into a small saucepan and set aside. Mix sugar and cornstarch in a small bowl. Stir into saucepan and cook over medium heat until sauce is thick and bubbly. Remove form heat and stir in cherries. Transfer mixture to a large bowl and set aside. Add 2 tablespoons kirsch or brandy, if desired, and spoon mixture of slice of cheesecake.

Yield: 8 to 12 servings

Source: The Good Home Cookbook

Lemon Curd

cup unsalted butter, melted

1 cup sugar

cup freshly squeezed lemon juice, strained (about 2 to 3 lemons)

2 tablespoons freshly grated lemon zest

Generous pinch of salt

6 egg yolks

Whisk together the melted butter, sugar, lemon juice, lemon zest, and salt in a medium-heavy-bottomed saucepan. Add the egg yolks and whisk until smooth.

Place the saucepan over low heat and cook slowly, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of a spoon. Cook a minute or two longer but do not allow the mixture to boil.

Remove from heat. If desired, pour into small, dry, sterilized jars. Seal and allow to cool at room temperature, then refrigerate. If not storing in jars, let curd cool to room temperature in saucepan, stirring occasionally. Use immediately or transfer to a covered container and refrigerate until ready to use. Lemon curd will keep in refrigerator for 3 weeks and can be frozen for up to 2 months.

Yield: 2 cups

Source: Lemons

Mango Topping

3 cups diced fresh mango

cup sugar

1 teaspoons grated zest of lemon

Place all ingredients in medium-sized saucepan over medium heat. Bring to a boil, stirring frequently. Lower heat and simmer 10 to 12 minutes until thickened slightly. Cool and refrigerate overnight.

Yield: Enough topping for 12 slices cheesecake

Source: Kathie Smith

Fresh Strawberry Sauce

1 pint strawberries, washed and hulled and cut in half

cup sugar

Crush the strawberries to desired consistency. Add sugar to desired sweetness. Spoon on a slice of cheesecake.

Yield: 6 to 8 servings

Fresh Blueberry Sauce

2 cups (about 12 ounces) fresh or frozen blueberries, thawed if necessary

cup orange juice

cup water

2 tablespoons sugar

1 tablespoon cornstarch

teaspoon grated orange peel

Dash salt

Combine all ingredients in saucepan. Cook and stir over medium heat 4 to 5 minutes or until thickened.

Yield: 2 cups

Source: North American Blueberry Council

Raspberry Puree

1 cups raspberries

1 teaspoon fresh lemon juice

Pinch of salt

1 to 2 tablespoons sugar

cup perfect whole raspberries, garnish

In a food processor or blender, puree raspberries until smooth. Add lemon juice and salt. Add sugar to taste and puree again until well blended. Strain into a bowl through a medium-mesh sieve to remove seeds, pressing mixture with the back of a spoon to push through. Store in an airtight container in the refrigerator up to 3 days. Let puree come to room temperature for 30 minutes before serving. Spoon a little puree on a slice of cheesecake and garnish with several fresh raspberries.

Yield: 1 cup

Source: Williams Sonoma Fruit Dessert

Caramelized Apples

2 tablespoons unsalted butter

2 apples, peeled leaving a little tinge of red skin on parts of slices, cored, and cut into -inch wide wedges

2/3 cup sugar

1/8 teaspoon salt

1 teaspoons fresh lemon juice, divided

cup heavy cream

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Saute apples, stirring and turning over occasionally, until apples are just beginning to brown, about 2 to 3 minutes. Add sugar, salt, and teaspoon lemon juice. Increase heat to high and cook, stirring, until juices are deep golden, about 5 minutes. Add cream and boil, stirring 1 minute. Remove from heat and cool to warm, about 15 minutes. Stir in remaining 1 teaspoon lemon juice.

Yield: 8 to 10 servings

Source: Dulce: Desserts from Santa Fe Kitchens The Museum of New Mexico Foundation

Crushed Butterfingers candy, miniature size

Chocolate syrup

Whipped cream

Unwrap candy and crush with meat mallot. Drizzle chocolate syrup over each slice of cheesecake. Add three dollops of whipped cream. Sprinkle crushed Butterfingers candy over top and place one miniature candy on top.

Yield: 8 to 10 servings

Source: Kathie Smith

Cranberry Sauce

cup sugar

cup water

package fresh or frozen cranberries

2 tablespoons freshly squeezed orange juice

1 tablespoon grated orange zest

Strips of orange peel for garnish

In a heavy saucepan, bring sugar and water to a boil over medium heat. Add cranberries, orange zest and orange juice. Return to a boil. Reduce heat and boil gently for 5 to 10 minutes. Remove from heat and let cool. Spoon cooled cranberry sauce over each slice of cheesecake and garnish each with a strip of orange peel.

Yield: 10 to 12 servings

Source: Kathie Smith

Maple Pecan Sauce

1 cup pure maple syrup

cup whipping cream

1 cup pecan halves, toasted

1 teaspoon vanilla extract

Pecans, garnish

In a heavy saucepan, heat maple syrup and cream over medium heat until bubbling, about 4 minutes. Remove from heat and stir in pecans and vanilla. Serve warm. Drizzle over each slice of cheesecake. If the sauce thickens, microwave for a 15 to 20 seconds.

Yield: 2 cups

Source: The Cheesecake Bible



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