John Myers
Ingredients for 5 servings:
- 500 g cheese (brocciu or ricotta)
- 6 eggs
- 300 g sugar
- 1 orange(s), untreated
- 20 g butter
- olive oil
- 1 kg fig(s), ripe
- 200 g sugar
- 200 g walnuts, weighed with shell
- 4 tbsp rum
- 120 g powdered sugar
- 50 ml orange juice
- 2 orange(s), untreated, zest or 1 bag of orange peel
- 30 g flour
- 40 g butter, melted
- 60 g almond flakes
- 1 tsp baking powder, slightly heaped
Instructions
Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 15 hours 20 minutes
from the show “The Perfect Dinner” on VOX from 16.06.2020
Cheesecake with orange zest in a myrtle mirror setting, served with homemade limoncello in chilled glasses and homemade fig jam with almond slivers. For the fiadone: Place the brocciu in a bowl, chop it up, and mix it with the sugar. Grate the orange zest. Then break the eggs and stir them in one at a time. Pour the fine mixture into a round quiche dish greased with butter and olive oil and bake in a preheated oven at 180°C with conventional heat for about 35-40 minutes. The surface of the cake should be golden-brown in the center and brown around the edges. The fiadone tastes best served chilled and can be refrigerated for up to a week. If you like, you can also pour a sauce made from myrtle liqueur and honey over it. Unfortunately, brocciu is only available in Corsica and nowhere else. You have to ask friends to bring it. Creativity is the order of the day with the myrtle mirror. The limoncello recipe remains a secret of the dinner chef of the day and, unfortunately, he won’t reveal it. For the fig jam: Wash the figs and pat them dry. Trim the stems and cut the fruit, skin on, into very small pieces, approximately 5 x 5 mm in size. Sprinkle the sugar on the bottom of a baking dish and add the figs. Leave to absorb the moisture overnight. In the meantime, crack the walnuts, chop them into small pieces, and set them aside. Preheat the oven to 180°C and place the baking dish in the oven after 10 minutes. Distribute the nut pieces over the figs and bake for 20 minutes at 200°C with fan. The caramelized juice that forms should still be slightly runny to avoid becoming hard as candy. After this time, drizzle with the rum and bake for another 20 minutes. The jam should now be ready. Mix everything again and pour the mixture into prepared, sterile jars. Screw on the lids, turn the jars upside down, and let cool. The jam can then be served with bread or as a side dish to any dish, including this fiadone. For the almond slivers: Preheat the oven to 160°C. Mix the orange juice with the powdered sugar. Grate the orange zest over the jam. Using a whisk, gradually add the flour, baking powder, and lukewarm butter, then fold in the almond slivers. Line a baking sheet with baking paper, spread the batter as thinly as possible, and bake for about 15 minutes. The edges will brown first! Let cool and break into large pieces. If desired, separate the lighter-colored middle part, bake briefly again, and then break into pieces! A suggested wine to accompany this dessert: a dry Pinot rosé. Baden country wine. Rosé from Pinot Noir, Staufen. Hans prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 2 in Düsseldorf – on Tuesday, June 16, 2020. The three main courses are taken from the host’s cookbook, published in July 2019, which contains 163 other interesting dishes. Author: Hans-B. Adams Title: Mother Milly’s Kitchen… and what it has become – Family Cookbook Publisher: Text-Presse-Media, 40822 Mettmann, Am Webersbüschken 9
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