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BILLY. . .Have a HUGE request. . . - MUSICMAKER - 08-01-2007
if you wouldn't mind, please? With this move, I cannot seem to find a few issues of Cuisine and there are a few recipes I'm looking for. . . and since you have the MP priviledge, would you mind???
Here's what I've been looking for:
1. Beets with citrus glaze, think from the premiere issue.
2. Melon salad with fresh mozzarella and lime vinaigrette, don't know what issue, sorry.
3. orange cream smoothie
4. sour orange blender sauce
5. tangerine vinaigrette
6. citrus vinaigrette
7. grape waldorf salad
Last, is an amendment to the NY cheesecake. I make the cheesecake ALL the time and was not aware there was a recipe amendment until several weeks ago and curiosity has got me. The cheesecake ALWAYS turns out great, but just wonder what was missing from the recipe. The original recipe is from issue 9, page 41, back cover actually, and the amendment is in issue 10, no page number, sorry.
Told you this was a big request...hope it's not too much trouble. THANKS!!!! HUGE THANKS!!!!
Think I found the cheesecake page, issue 10, page 36, if that helps? Thanks!
Re: BILLY. . .Have a HUGE request. . . - pjcooks - 08-01-2007
Okay, Linda, fill me in. I'm looking at #9, the cheesecake recipe. I don't have 10, so, what's the amendment??? My only thought is the cream cheese to sugar and egg ratio is off, cheesecake batters are versatile and forgiving, so maybe not.
Thanks!
PJ
Re: BILLY. . .Have a HUGE request. . . - MUSICMAKER - 08-01-2007
Don't know, that's why I asked. I cannot find a few issues of C@H to save my life! Don't know if they were mispacked, or what, but, I have made that cheesecake since that recipe came out back in Issue 9, years ago. In fact, made it at a HUGE risk when I had a crowd (a dozen) of New Yorker's here for dinner and every one of them swore it was truly an "authentic" NY Cheesecake. I make this about every 3 to 4 weeks, no fail, the boys just love it. And when their friends come here, they can smell it! It doesn't last long. But back to the amendment, don't know. This is all I can tell you. Don't know what could have been changed or left out. Thanks!
Re: BILLY. . .Have a HUGE request. . . - cjs - 08-01-2007
I'm not Billy, but here goes -
Beets with Citrus Glaze
(Cuisine, October 1996, Premier Issue, p. 34)
Makes: About 2 Cups Rating: Intermediate
Toss Together:
2 cups (8 small-medium) beets, cleaned and trimmed
3 T. olive oil
Salt and cayenne pepper to taste
Combine:
3 T. orange juice, freshly squeezed
1 T. lemon juice, freshly squeezed
1 T. sugar
1/2 T. Grand Marnier, optional
1 t. orange zest
Add:
2 t. arrowroot in 1⁄4 cup cold water
Toss beets with oil, salt, and pepper and roast.
Combine remaining ingredients except arrowroot solution in saucepan. Cook to dissolve sugar.
Add 1 T. of arrowroot solution to citrus mixture to thicken. Quarter roasted beets and drizzle with citrus glaze.
Melon Salad with Fresh Mozzarella, Prosciutto, and Lime Vinaigrette
(Cuisine at home, October 2004, Issue 47, p. 28)
Makes: About 7 Cups Total Time: About 30 Minutes Rating: Easy
Fry in Oil; Remove and Drain:
2 oz. prosciutto, thinly sliced, cut into thin strips
1 T. olive oil
Combine:
1/2 ripe cantaloupe, cubed
1/2 ripe honeydew melon, cubed
7 oz. fresh mozzarella, cubed
2 T. thinly sliced fresh basil
2 T. thinly sliced fresh mint
Whisk together; Toss to Coat:
3 T. fresh lime juice
2 T. extra-virgin olive oil
1 T. shallot, minced
1 T. honey
Pinch red pepper flakes
Salt and pepper to taste
Fry prosciutto in 1 T. oil in a nonstick skillet over medium heat until crisp. Remove; drain on a paper towel-lined plate.
Combine melons, mozzarella, and herbs in a large bowl.
Whisk together lime juice, 2 T. oil, shallot, honey, red pepper, and salt. Drizzle over fruit and toss gently to coat. Transfer to a serving plate and garnish with fried prosciutto and coarsely ground fresh black pepper. Serve salad at room temperature.
Nutrition Information (Per 1 cup):
165 calories 39% calories from fat 7g total fat 14g carb. 365mg sodium 2g fiber
Orange Cream Smoothie
(Cuisine, August 1999, Issue 16, p. 21)
Makes: About 1 Quart Total Time: 10 Minutes Rating: Easy
Pour into Blender:
3/4 cup orange juice
1/2 cup skim milk
Add and Blend Together:
3/4 cup orange sherbet
3/4 cup nonfat frozen vanilla yogurt
1 1/2 t. vanilla
1/2 cup orange segments*, partially frozen
3/4 cup ice chips
*For orange segments, cut off peel and pith. Section fruit by cutting down each side of segments.
Pour juice and milk into blender.
Add the rest of the ingredients in the order given. Add the ice last so it doesn't jam the blades and freeze up. The ice grinds easier if it sits out for a few minutes — just until it's a little shiny. Hold lid on blender. Begin blending on low first to chop ice. Stop and stir if blender slows or stalls. Continue to blend, increasing speed. Keep blending (stop to stir as needed) until incorporated and ice is very fine — about 30 seconds. The texture should be slush-like.
Nutrition Information (Per cup):
164 calories 7% calories from fat 1g total fat 33g carb. 78mg sodium
Sour Orange Blender Sauce
(Cuisine at home, February 2004, Issue 43, p. 10)
Makes: About 3/4 Cup Total Time: 5 Minutes Rating: Easy
Blend:
1/3 cup fresh orange juice
2 T. rice wine vinegar
2 T. Seville orange marmalade
1 T. dry sherry
1 T. chili garlic sauce
1 t. cornstarch
Blend all ingredients in a blender until combined.
Re: BILLY. . .Have a HUGE request. . . - cjs - 08-01-2007
and the rest of your request -
Tangerine Vinaigrette
(Cuisine, June 1997, Issue 3, p. 39)
Makes: 1 1/4 Cups Total Time: 15 Minutes Rating: Easy
Combine:
1/4 cup light brown sugar
2 T. fresh ginger, minced
2 T. scallions, white part only, chopped
1 t. hot red pepper flakes
1/8 t. each salt and pepper
Add and Whisk:
Juice of 1 lime
Zest of 1 tangerine
1/4 cup + 2 T. tangerine juice
Whisk in Gradually:
1/4 cup olive oil
1/4 cup safflower oil
Combine brown sugar, ginger, scallions, pepper flakes salt and pepper in a small bowl.
Add juice of lime, tangerine zest and juice with other ingredients. Whisk to combine.
Whisk in gradually olive and safflower oils in a slow steady stream.
Citrus Vinaigrette
(Cuisine, June 2000, Issue 21, p. 14)
Makes: About 2/3 Cup Total Time: 5 Minutes Rating: Easy
Whisk Together:
1/3 cup fresh lime juice
1/4 cup orage juice
1 T. fresh ginger, peeled, grated
1 T. brown sugar
1 T. garlic, minced
1/4 t. ground cinnamon
1/2 t. jalapeño, seeded, minced
Slowly Whisk in:
2 T. light olive oil
Salt to taste
Related Recipes:
Toasted Couscous
Caribbean Beans and Sweet Potatoes
Whisk together juices, ginger, sugar, garlic, zest, cinnamon, and jalapeño in a small mixing bowl.
Slowly whisk in olive oil. Season with salt to taste.
Grape Waldorf Salad
(Cuisine at home, April 2006, Issue 56, p. 21)
Makes: 4 cups Total Time: 15 Minutes Rating: Easy
Whisk Together:
1/4 cup sour cream
2 T. brown sugar
1 t. fresh lemon juice
1/4 t. celery seed
Salt, pepper, and cayenne to taste
Add; Stir in:
2 cups red seedless grapes, halved
2 cups green seedless grapes, halved
1/2 cup celery, diced
2 T. chopped fresh parsley
1/2 cup pecans, toasted and chopped
Related Recipes:
Ham, Sweet Potato, and Broccoli Quiche
Whisk sour cream, brown sugar, lemon juice, celery seed, and seasonings together in a bowl.
Add grapes, celery, and parsley. Toss to coat and chill until ready to serve. Stir in pecans just before serving to prevent them from getting soggy. Shown here with Ham, Sweet Potato, and Broccoli Quiche.
Nutrition Information (Per 1/2 cup):
136 calories 45% calories from fat 7g total fat 19g carb. 12mg sodium 2g fiber 2g protein
Re: BILLY. . .Have a HUGE request. . . - cjs - 08-01-2007
and here's what they had to say about the problem -
New York Cheesecake
Q. I was excited to see the New York Cheesecake featured in Issue 9. I followed the recipe exactly, but had extra batter. What went wrong?
A. Gina from New York and other loyal readers called me about their problem. My head’s hanging so low in shame, I can hardly type this apology.
I inadvertently gave you the wrong pan dimensions—the right size should’ve read 8" across by 3 1/2" high, not 3".
Re: BILLY. . .Have a HUGE request. . . - bjcotton - 08-01-2007
Thanks Jean, I'm not feeling tip top this morning. It was a night from hell or close enough anyway.
Re: BILLY. . .Have a HUGE request. . . - cjs - 08-01-2007
oh, feel better soon!! After our trip from hell, we both deserve better, don't we??
Re: BILLY. . .Have a HUGE request. . . - bjcotton - 08-01-2007
You betcha. Not only do my muscles ache from lifting Fredia from the floor, but it threw my hip out and we both acquired the green apple foxtrots and vomiting from something we ate last night. When I got up this morning I think I'd have felt better if I just hadn't awakened at all.
Re: BILLY. . .Have a HUGE request. . . - MUSICMAKER - 08-01-2007
Quote:
Beets with Citrus Glaze
(Cuisine, October 1996, Premier Issue, p. 34)
arrowroot in 1⁄4 cup cold water
Jean, THANK YOU so much for posting all of these! Wasn't aware that you had access to MP, thought Billy was the only lucky one! No hard feelings, ok?
One question, related in the quote...what is this "arrowroot in 1&8260;4 cup cold water"????!!!
Grand Marinier, now that's my kind of recipe!Billy, sorry to hear you are under the weather; hope you are up and about real soon, Fredia, too. It's no fun to be down when it's so nice outside. Here's to a better tomorrow.