photo courtesy Baking Obsession
It isn’t lost on me that God made Citrus Season for a reason. It was made for people like me who need an extra reason to get excited – to have a selection of different fruits to experiment with and to create with during these weeks of minimal daylight and weather such as today! Like right now I’m looking overhead at the beautiful arbor in the gorgeous garden at Hotel Palazzo Murat in Positano at an overloading crop of lemons and inhaling the intoxicating scent….. OK?
in the garden of Hotel Palazzo Murat, Positano 🙂
On this dismal morning, all I’d like to have is options (like the option to get on a plane and fly to Barbados). Now, that would work! Since I don’t have a ticket, nor a prayer of that happening, I’m forcing myself to look on the bright side.
At all times of year, you can frequently find me roaming around the produce section of Eataly at Broadway and 23rd St. I’m always fascinated by the range of offerings here. At this time of year it can be particularly lush and enticing – and crowded – especially on weekends. But, take it from me, if you sneak in in the mornings on weekdays, you can do just fine!
I was there a couple of weeks ago and spied a full basket of kumquats. I’ve been looking for an easy, yet impressive recipe that showcases these little winter orbital gems. I love kumquats because of their fresh bite and because they’re a citrus you don’t have to peel!
This cheesecake fits the bill. Cheesecake is an easy dessert to make and one that lends itself well to a myriad of beautiful toppings – and crust options. Here, I’ve added a hint of minced, crystalized ginger to the filling and the topping. Of course, you can omit this if you would like. Not one to be complacent, I also went looking for a Ginger Liqueur to gild the lily. I found Domaine de Canton, a splash of which can be added in here as well. Or, as you’ll see below, to your favorite Martini!
Domaine de Canton – a ginger liqueur for your pleasure, here or elsewhere 🙂
My favorite entrée is a filet of halibut topped with kumquats which I had at the Metropolitan Museum restaurant a few years ago. 🙂 I will have to return there and study the plate so I can recreate it.
I think this would do nicely with a chocolate crust or a good spiced one as well – see below for options.
Important Note: Begin this recipe the day before serving.
Orange Cheesecake with Candied Kumquats – recipe slightly adapted from Baking Obsession and Epicurious
For the candied kumquats:
2 cups water
2 cups sugar
1 vanilla bean, split lengthwise
9 ounces kumquats (about 25 medium), thinly sliced crosswise, seeds removed
2 tbsp minced crystalized ginger *
For the crust:
2 cups vanilla wafer cookie crumbs (made from about 9 ounces cookies, finely ground in processor)
1/3 cup (packed) golden brown sugar
7 tablespoons unsalted butter, melted
For the filling:
1 cup fresh orange juice
1 cup sugar, divided
2 tablespoons finely grated orange peel 4
8oz pkgs cream cheese, room temp
1/4 cup minced crystalized ginger
1 cup sour cream
3 tablespoons all purpose flour
1/4 teaspoon salt
5 large eggs, room temperature
Make candied kumquats:
Combine the water and sugar in a medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Stir over medium heat until the sugar dissolves. Add the kumquats; reduce the heat. Simmer until the kumquat slices are translucent, about 30-35 minutes. Remove from the heat; cool the kumquats in the syrup. Strain the kumquats, reserving the syrup. Combine the kumquats and 1/4 cup syrup in a small bowl. Stir in the minced crystalized ginger* and set aside. Return the remaining syrup to the same saucepan; boil until reduced to 1 ¼ cups, about 8 minutes. *You can alternatively sprinkle the minced crystalized ginger over the top of the finished cake.
Can be made 2 days ahead. Cover separately and chill.
Make the crust:
Position a rack in the center of the oven and preheat to 350°F. Lightly grease a 9-inch springform pan with 2 3/4-inch-high sides. Line the bottom with a parchment paper circle.
Combine the cookie crumbs and brown sugar in a medium bowl; add the melted butter and stir. Press the crumb mixture evenly onto the bottom and 1 inch up sides of the springform pan. Bake the crust until set and the edges are golden brown, about 20 minutes. Cool the crust in the pan on a rack. Maintain the oven temperature.
Wrap 4 layers of heavy-duty foil tightly around the outside of the pan with the crust to make the pan waterproof.
Make the filling, bake the cake:
Combine 1/4 cup sugar, and orange peel in a small saucepan. Rub with your fingers until the sugar is moist and aromatic, add the orange juice, Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat. Simmer until the mixture is reduced to 3/4 cup, about 10 minutes. Chill until cool.
Meanwhile, using an electric mixer, beat the cream cheese and remaining 3/4 cup sugar in a large bowl until smooth. Mix in the sour cream, flour, and salt. Beat in the eggs 1 at a time. Mix in the cooled orange juice mixture and the minced crystalized ginger. Pour the filling into the crust; place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up sides of the springform pan.
Transfer carefully to the oven and bake until softly set, about 1 hour-1 hour 15 minutes. Turn off the oven. Let the cake stand in the oven for another hour. Transfer the springform pan onto the rack and cool. Cover; chill the cake overnight.
Run a knife around the edge of the cake to loosen and remove the side of the pan. Transfer the cake to a plate. Arrange kumquat slices atop cake, covering completely.
Cut cake into wedges; drizzle some kumquat syrup over and serve.
Now, here’s a good addendum: The kumquat syrup is perfect with the cake—but don’t stop there. It’s also yummy drizzled over vanilla or coffee ice cream or in a cup of tea, a glass of club soda, or even a vodka Martini.
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Crust Option: Anne Burrell’s Spiced Cheesecake Crust – from her Goat Cheese Cheesecake – recipe courtesy Anne Burrell
Ingredients
Crust:
6 tablespoons unsalted butter, melted, plus more for the pan
2 cups vanilla wafer crumbs, such as Nilla
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 grates of fresh nutmeg
Pinch kosher salt
To make the crust:
Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/goat-cheese-cheesecake-recipe.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/goat-cheese-cheesecake-with-spiced-wafer-crust-recipe.html?oc=linkback
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this recipe calls for pre-baking
Crust Option: Classic Chocolate Cheesecake Crust from Fine Cooking:
For the crust:
1-1/2 cups very finely crushed chocolate cookie crumbs (I use about 30 Nabisco Famous Chocolate Wafers)
3 Tbs. granulated sugar
1/8 tsp. ground cinnamon (optional)
1/4 cup unsalted butter, melted
Make the crust: Heat the oven to 400°F. In a medium bowl, stir together the cookie crumbs, sugar, and cinnamon (if using) until blended. Drizzle with the melted butter and mix until well blended and the crumbs are evenly moist. Dump the mixture into a 9-inch springform pan and press evenly onto the bottom and about 1 inch up the sides of the pan (to press, use plastic wrap, a straight-sided, flat-based coffee mug, or a tart tamper). Bake for 10 minutes and set on a wire rack to cool. Reduce the oven temperature to 300°F.
Now, google: Barbados 🙂