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Recipes
Strawberry-Elderflower Cake
By LRay
Bon Appetit, April 2014, page 69
- 1/2 cup(1 stick) unsalted butter, melted, slightly cooled, plus more, room temperature, for pan
- 1 cup granulated sugar, plus more for pan
- 1 1/2 cups all-purpose flour, sifted
- 1/4 teaspoon kosher salt
- 6 large eggs
- Strawberries and Assembly
- 1 pound strawberries, hulled, quartered
- 1/4 cup granulated sugar
- 3 tablespoons elderflower, raspberry, or unseasoned rice vinegar
- 2 large egg whites
- A pinch of kosher salt
- 2 1/2 cups powdered sugar
- Elderflowers (optional; for serving)
Lard Cake with Grilled Strawberries and Basswood Honey Cream
By LRay
The Local Palate, June/July 2016, page 57
- 1 cup lard
- 1 cup sugar
- 1 pinch salt
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup buttermilk
- 1 quart fresh strawberries, hulled
- 2 tablespoons extra-virgin olive oil
- 2 cups heavy cream
- 1/4 cup basswood honey, or local honey
Butterscotch Pie with Whipped Cream
By LRay
Makes 1 Nine-Inch Pie (8 Servings)
- Whipped Cream Topping:
- 1 1/4 Cups light-brown sugar
- 3 Tablespoons all-purpose flour
- 1 1/2 Cups Cold Heavy Cream
- 1/4 Cup Cornstarch
- 1/2 teaspoon salt
- 1/2 Cup milk
- 4 egg yolks
- 1/2 Cup Unsalted Butter
- 1 teaspoon vanilla extract
- 1 (9-inch) pre-baked pie shell
- 1 Teaspoon Honey
- 2 Tablespoons Confectioner's Sugar
- Topping
- 1/4 cup butterscotch morsels, plus more for topping
- Tip: Dress up this pie with a sprinkle of toasted nuts or grated chocolate or butterscotch morsels.
Sweet Tea-Brined Fried Chicken
By LRay
Southern Living JULY 2013, Page 85
- 2 family-size tea bags
- 1/2 cup firmly packed light brown sugar
- 1/4 cup kosher salt
- 1 small sweet onion, thinly sliced
- 1 lemon, thinly sliced
- 4 garlic cloves, halved
- 1 tablespoon cracked black pepper
- 2 cups ice cubes
- 1 (3 1/2-lb.) cut-up whole chicken
- 2 cups self-rising flour
- 1 cup self-rising white cornmeal mix
- 2 tablespoons freshly ground black pepper
- 2 teaspoons table salt
- 1 teaspoon ground red pepper
- Vegetable oil
Tortellini Gratinata with Mushrooms and Parsnip "Béchamel"
By LRay
Recipes & Menus / recipes Tortellini Gratinata with Mushrooms and Parsnip "Béchamel" In this recipe, a creamy...
- 12 12
- ounces
- parsnips (about 2 large), peeled, cut into 1/2-inch-thick rounds
- 2 1/2 2 1/2
- cups
- whole milk, divided
- 1 1
- cup
- freshly grated Parmesan cheese, divided
- Large pinch of freshly grated nutmeg
- 4 1/2 4 1/2
- tablespoons
- butter, divided
- 1 1/4 1 1/4
- pounds
- baby portobello mushrooms (portobellini), thinly sliced
- 2 2
- large garlic cloves, finely chopped
- 2 2
- teaspoons
- minced fresh rosemary
- 3 3
- 8 - to 9-ounce packages cheese-filled tortellini or tortelloni
- 6 6
- ounces
- imported creamy Gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups)
Olive Oil CAke with Summer Fruit
By LRay
Williams-Sonoma Test Kitchen
- 1 cup (8 fl. oz./250 ml) extra-virgin olive oil, plus more for greasing
- 2 cups (10 oz./315 g) all-purpose flour, sifted
- 1 cup (8 oz./250 g) granulated sugar
- 1 cup (7 oz./220 g) firmly packed light brown sugar
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup (8 fl. oz./250 ml) milk
- 3 eggs
- Grated zest of 1 lemon
- 1/2 cup (2 oz./60 g) fresh blackberries, plus more for garnish
- 1/2 cup (2 oz./60 g) fresh raspberries, plus more for garnish
- 1/2 cup (2 oz./60 g) fresh blueberries, plus more for garnish
- 1 nectarine, peeled, pitted and sliced (optional)
- Confectioners’ sugar for dusting
Coffee-Flavored Belgian Waffles
By LRay
Bon Appetit, March 2017, page 14
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup (packed) light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 large eggs, room temperature, beaten to blend
- 2 tablespoons whole-milk ricotta, room temperature
- 1 1/4 cups buttermilk
- 2 tablespoons instant espresso powder, plus more for serving
- 5 tablespoons unsalted butter, melted, plus more for brushing
- Pure maple syrup and whipped cream (for serving)
- A Belgian waffle iron
Rice Pudding with Fresh Pears and Honey
By LRay
Bon Appetit, September 2014, page 70
- INGREDIENTS
- 1 cup bomba or arborio rice
- 1/4 teaspoon kosher salt
- 5 cups whole milk
- 1/2 cup sugar
- 1/2 teaspoon orange-flower water
- 1 pear, sliced
- 1/3 cup chopped unsalted, roasted pistachios
- Honey (for serving)
Rose Water Shortbread Cookies
By LRay
Recipes & Menus | recipes Rose Water Shortbread Cookies Rice flour gives these cookies a very fine texture, and a...
- 1/2 teaspoon ground cardamom
- 1 1/2 cups white rice flour plus more for rolling
- 3/4 cup powdered sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon rose water
- 1 teaspoon poppy seeds
Roasted Vegetables with Pomegranate Vinaigrette
By LRay
Directions Roast the vegetables: Preheat oven to 425 degrees
- FOR THE ROASTED VEGETABLES
- 1 large head regular cauliflower (about 2 pounds), cut into small florets
- 1 pound baby Romanesco cauliflower, or regular, cut into small florets
- 2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
- 1 pound brussels sprouts, halved
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- FOR THE VINAIGRETTE
- 1/2 cup pomegranate juice
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup pomegranate seeds