MARSALA CHEESE TART WITH ORANGES
A rich combination of Marsala wine, whipped cream, cream cheese, and vanilla is spread in a ginger crust, frozen, and served with oranges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-inch tart
Number Of Ingredients 8
Steps:
- Place gingersnaps in the bowl of a food processor, and process until finely ground. Transfer to a bowl, add melted butter, and stir until well combined. Transfer to an 8-inch fluted tart pan with a removable bottom, and press into bottom and up sides to form an even crust. Place in freezer.
- Place cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy. Add Marsala and vanilla extract, and beat until combined. Whip heavy cream to stiff peaks, and fold into cream-cheese mixture. Spoon mixture into prepared crust; return to freezer at least 1 hour 15 minutes or until firm.
- Cut ends off oranges, and remove peel, pith, and outer membranes following the curve of the fruit with a paring knife. Lift sections away from inner membranes; reserve sections. Serve cheesecake garnished with orange sections.
MARSALA CHEESE TART WITH ORANGES
Steps:
- Place the gingersnaps in the bowl of a food processor, and process until finely ground. Transfer to a bowl, add the melted butter, and stir until well combined. Transfer to an 8-inch fluted tart pan with a removable bottom, and press into the bottom and up the sides to form an even crust. Place in the freezer.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy. Add the Marsala and vanilla extract, and beat until combined. Whip the heavy cream to stiff peaks, and fold into the cream cheese mixture. Spoon the mixture into the prepared crust; return to the freezer at least 1 hour 15 minutes, or until firm.
- Cut the ends off the oranges, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift the sections away from the inner membranes; reserve the sections. Serve the cheese tart, garnished with orange sections.
PORK CHOPS WITH ORANGE AND MARSALA
Pork Chops with Orange and Marsala (Costolette di Maiale all'Arancia) A simple Sicilian recipe from Williams-Sonoma. I like history, so here is some information for your dinner conversation. Italy became a nation-state in 1861 when the regional states of the peninsula, along with Sardinia and Sicily, were united under King Victor EMMANUEL II.
Provided by Charlotte J
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pat the pork chops dry with paper towels.
- In a large fry pan over medium heat, warm the olive oil.
- Add the chops and cook, turning once, until browned on both sides, about 10 minutes total.
- Season the chops with salt and pepper.
- Reduce the heat to medium-low and continue to cook until the chops are just cooked through but are still juicy when cut into the center with a knife, about 15 minutes.
- Transfer to a plate and cover loosely with aluminum foil.
- Add the Marsala to the pan and increase the heat to medium-high.
- Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes.
- Add the orange juice and bring to a simmer.
- Return the chops to the pan and sprinkle with the grated orange zest.
- Cook, basting the chops with the pan juices, for 2 minutes.
- Transfer the chops and sauce to individual plates and garnish with orange zest strips and orange wedges.
- Serve immediately.
Nutrition Facts : Calories 604.2, Fat 38.2, SaturatedFat 10.4, Cholesterol 170.8, Sodium 164, Carbohydrate 4.1, Fiber 0.1, Sugar 2.8, Protein 52.2
STICKY ORANGE & MARSALA PUDDING
This syrupy twist on Christmas pud takes no time to prepare and can be steamed or made in the microwave.
Provided by Jane Hornby
Categories Dessert, Dinner, Lunch
Time 1h50m
Number Of Ingredients 15
Steps:
- Butter the inside of a 1.2-litre pudding basin. If you're steaming the pudding on the hob, boil the kettle and have a large saucepan with a lid and a heatproof saucer ready. Cut a sheet of foil and greaseproof paper, both about 30cm long, and butter the greaseproof.
- Spoon 3 tbsp syrup into the bottom of the basin. Lay 5 slices of clementine or satsuma in the bottom, overlapping like petals. In a bowl, beat the butter and sugar until creamy, then add eggs gradually, beating all the while, until light and fluffy. Add a spoonful of flour if the mix starts to split. Tip in the breadcrumbs and the rest of the flour, fold until combined, then add all remaining ingredients and fold again. Spoon mix on top of the fruit slices. Add remaining slices of clementine or satsuma against the side of the bowl as you go.
- To cook on the hob, cover with greaseproof and foil and steam for 1½ hrs (see Know-how, below). To microwave, losely cover with cling film, pierce once, then cook on Medium for 12 mins. To check it's done, poke a skewer into the pudding; it should come out clean.
- Make the syrup by heating the ingredients in a small pan. When the pudding is ready, turn out and serve drenched with syrup, or leave to cool and chill for up to 3 days. To reheat, re-cover with foil and greaseproof and steam for 30 mins, or cover with cling film and microwave on Medium for 5 mins until hot. Reheat sauce in the microwave or in a pan.
Nutrition Facts : Calories 491 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.86 milligram of sodium
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