Mandarin Orange Cheesecake II

"Again?" You may ask. Yes. Again. The previous Mandarin Orange Cheesecake was for Benton County Mental Health. They were test subjects. Very willing test subjects.

For my payday cheesecake, I modified a few of the steps. Two.

First, instead of folding the mandarin slices into the cheesecake batter, I poured half the batter in the pan. (Remember to line the sides with parchment strips!) Then I set the orange slices on top, spacing them over the surface. Then I added the rest of the batter.

Instead of blanched slivered almonds, I used sliced almonds. I just wanted a better contrast on the surface.

Now, the trouble. When I poured the topping onto the center of the cheesecake prior to spreading it evenly across the top, it slumped into the cake. In my attempt to spread the topping, the aesthetic quality I was hoping for was lost. The taste would not be affected though, unless you were the person who got a slice with an intrusion of extra topping. Oh bother. You can't win them all. I doubt there will be complaints.

Bon appétit!

Mandarin Orange Cheesecake

This month's cheesecake for the good folks at Benton County Mental Health is a Mandarin Orange Cheesecake. I made one a few years ago and decided it was time to make another. To improve on the original.

Remember to line the pan with strips of parchment paper to facilitate removal of the finished cake.

Starting with the crust, I used vanilla wafer crumbs instead of graham crackers. Why not? Just to be different. A deviant. Melted butter is worked into the crumbs and then this is pressed into the bottom of a 9-inch cheesecake pan. Pop it into the freezer while the batter is made.

The batter consists of cream cheese, butter, and sugar, beaten at medium-high speed for a few minutes. Have I said lately how much I love my stand-up mixer? I really do! Eggs are added, one at a time. Then sour cream, vanilla and concentrated orange juice. After this has all been mixed well, a can of drained mandarin orange sections is folded in. The batter is poured over the frozen crust.

The cake bakes at 350° for 45-55 minutes. Just until it is starting to brown ever so slightly, and there is a little jiggle left in the center when the pan is gently shaken. Remove from the oven and leave the oven on. Allow the cake to cool for 10-15 minutes.

Now, while the cake cools, mix sour cream, orange juice and sugar. Pour this onto the center of the cake and spread evenly to the sides. I added some blanched slivered almonds. It goes back into the over for 5 minutes. Remove the finished cake from the oven and allow to cool thoroughly on a rack.

Of course, the topping as well as the almonds are optional. But one of the beautiful things about this and other toppings, aside from their flavor, is that they do a bang-up job of concealing any flaws, such as cracks, that may appear on the surface of the cheesecake.

Bon appétit!

Stir-Fried Iceberg Lettuce with Shrimp

Iceberg lettuce is the bastard child of the lettuce family. Prior to making this recipe I cannot remember the last time I bought a head of it. It is just so much nothing. Well, water.

I came across this dish in the New York Times and thought it looked interesting, and easy enough to give it a try.

Shredded iceberg lettuce and scallions are stir-fried over medium-high heat until the lettuce has cooked down. I still had some leeks from the garden so I used them instead of scallions. The greens are set aside on a plate.

Turn the temperature down to medium. Garlic and ginger are then sautéed a bit and the shrimp are added. This is cooked until the shrimp are no longer translucent and are bright pink. This takes two or three minutes.

The lettuce and leeks are then added back into the wok. I deviated from the recipe and also added some softened rice noodles. Finally, a mixture of corn starch, sugar, rice wine, soy sauce and sesame oil is added. This is cooked until the sauce thickens.

The verdict is that the dish is good. Not great. Just good. It was somewhat bland. I plan to try this again, but will add something to add a little more flavor.

Bon appétit!

Tzatziki

No Greek meal is complete without tzatziki (τζατζίκι, pronounced dza-DZEE-ke), the yogurt garlic dip that goes splendidly with pita bread wedges.

I usually strain plain lowfat yogurt overnight to remove the whey, leaving the yogurt thick and creamy. This time I used Greek yogurt. It is already thick and doesn't need to be strained.

Olive oil and lemon juice are whisked together and the yogurt is folded in until well incorporated. Garlic and some grated cucumber are added and... that's it. Set aside to allow the garlic to permeate the yogurt.

Serve with triangles of pita bread.

Bon appétit!

Bandit's Lamb

The entree for our Greek Easter dinner is Bandit's Lamb (αρνάκι κλέφτικο, pronounced ahr-NAH-kee KLEF-tee-koh). It is an adaptation of a dish prepared by guerillas, bandits, partisans, etc..., who needed to prepare meals without giving away there location. They would place meat on coals in a hole in the ground and let it cook. I am not digging a hole in the yard for Easter.

I picked up a 4-pound leg of lamb at Eugene institution Long's Meat Market. They deboned the leg for me and let me keep the bone for the dog. They even tied it up neatly for me.

On sheet of parchment paper laid out on the counter, I placed the lamb. Then I cut slits in the meat and inserted cloves of garlic and chunks of kefalotyri cheese. Kefalotyri is a hard Greek cheese made from sheep's milk.

Carrots and potatoes, cut into bite-size, or slightly larger chunks are placed around the lamb. A drizzle of olive oil is added and the parchment is folded up and over the meat and vegetables, then tucked under to form a packet.

Place the package in a roasting pan and fill the pan about a third of the way with water. Bake in a 480° oven for about 2 and a half hours. During baking, periodically add more water to the pan to prevent drying out.

After allowing to rest for a bit after removing from the oven, transfer the package to a serving platter, tear open the parchment and serve. Or, remove the meat and vegetables from the package and place on a serving platter.

Bon appétit!

Horiatiki Salata (Greek Salad)

An essential of any Greek meal, Horiatiki Salata (χωριάτικη σαλάτα, pronounced haw-ree-AH-tee-kee sah-LAH-tah) is a salad of tomato, cucumber and red onion, along with feta cheese and kalamata olives.

The dressing is made by whisking red wine vinegar, lemon juice, olive oil and dried oregano. It is set aside and the salad is assembled.

Dice the cucumber and tomatoes into 1/2" pieces. Slice the red onion in very thin strips. Coarsely chop some flat-leaf parsley. Toss this gently in a bowl. Add the dressing and fold the salad to coat evenly.

Just prior to serving add crumbled feta cheese and kalamata olives.

Fairly simple and very delicious. Every time.

Bon appétit!