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Recipes
Raspberry Fool with Toasted Angel Food Cake
By LRay
Bon Appetit, August 2013, page 44
- 2 1/2 cups raspberries (about 12 oz.)
- 2 Tbsp. plus 1/4 cup sugar
- 1 tsp. finely grated lime zest plus more for serving
- 1 cup heavy cream
- 1/4 cup crème fraîche or sour cream
- 4 cups 1-inch pieces angel food cake (from about 1/3 of a cake)
Buckwheat Crepes with Creamy Leeks and Baked Eggs
By LRay
Bon Appetit, May 2016, page 110
- 3 large eggs
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 2 cups whole milk
- 3/4 cup all-purpose flour
- 1/2 cup buckwheat flour or all-purpose flour
- 4 tablespoons unsalted butter, melted, plus 1 room temperature
- 2 tablespoons olive oil
- 2 medium leeks, white and pale-green parts only, halved lengthwise, thinly sliced
- Kosher salt
- 1/2 cup heavy cream
- 1/4 teaspoon finely grated lemon zest
- 1/2 teaspoon fresh lemon juice
- Pinch of cayenne pepper
- 2 large eggs
- Chopped dill (for serving)
- Freshly ground black pepper
Tomato Salad with Grilled Shrimp
By LRay
Brooke Parkhurst and James Briscione, thecoupleskitchen
- Vegetable cooking spray
- 1/3 cup extra virgin olive oil
- 5 tablespoons mixed chopped fresh herbs, such as dill, basil, mint, and/or chives
- 2 tablespoons white wine vinegar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried crushed red pepper
- 1 garlic clove, minced
- 1 teaspoon kosher salt, divided
- 2 pounds peeled and deveined large raw shrimp
- 3 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 2 pounds small tomatoes, sliced or quartered
- Garnishes: fresh dill, basil, mint, and chives
Baked Apples with Prunes, Almonds, and Amaretto
By LRay
Bon Appetit, March 2017, page 85
- 1 teaspoon granulated sugar
- 1 cup blanched almonds, divided
- 8 tablespoons (1 stick) unsalted butter, melted, slightly cooled, divided
- 1/3 cup prunes (about 8)
- 3 tablespoons amaretto, plus more for drizzling
- 4 tablespoons light brown sugar, divided
- Kosher salt
- 4 Macintosh or other baking apples, cored
- 1/4 cup chilled heavy cream
Baked Lemon Pudding
By LRay
Sift together sugar, cornstarch and salt
- 1 Cup Sugar
- 3 Tablespoons cornstarch
- 1/8 Teaspoon Salt
- 2 Eggs separated
- 1 Cup Milk
- 3 Tablespoons Lemon juice
- 1 teaspoon lemon rind
- 2 Tablespoons melted butter.
Lemon-Mascarpone Crepe Cake
By LRay
Directions Crepes: Combine all ingredients in a blender
- Crepes 1 3/4 cups whole milk 4 large eggs 1/2 stick unsalted butter, melted and cooled, plus about 3 tablespoons for cooking crepes 1 cup all-purpose flour 6 tablespoons finely ground cornmeal 1 teaspoon sugar 1/2 teaspoon salt
- 1 3/4 cups whole milk
- 4 large eggs
- 1/2 stick unsalted butter, melted and cooled, plus about 3 tablespoons for cooking crepes
- 1 cup all-purpose flour
- 6 tablespoons finely ground cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Lemon Curd 6 tablespoons unsalted butter, softened 3/4 cup sugar 1 large egg, plus 3 large egg yolks 3/4 cup fresh lemon juice (from about 5 lemons)
- 6 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 1 large egg, plus 3 large egg yolks
- 3/4 cup fresh lemon juice (from about 5 lemons)
- Assembly 2 1/2 cups heavy cream, divided 6 tablespoons sugar, divided 5 ounces mascarpone cheese 1 teaspoon pure vanilla extract Crushed amaretti cookies, for garnish (optional)
- 2 1/2 cups heavy cream, divided
- 6 tablespoons sugar, divided
- 5 ounces mascarpone cheese
- 1 teaspoon pure vanilla extract
- Crushed amaretti cookies, for garnish (optional)
Orange Julius
By LRay
Coffeehouses have replaced many of the old Orange Julius stands, but there's still a nostalgic group of us who long...
- 1 1/4 cups orange juice
- 1 cup water
- 3 tablespoons egg white or egg substitute
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 1/2 cups ice
Chilean Sea Bass with Peanuts and Herbs
By LRay
Preheat oven to 350°. Whisk lime juice, fish sauce, sugar, and 2 Tbsp
- Calories (kcal) 350 Fat (g) 20 Saturated Fat (g) 3 Cholesterol (mg) 70 Carbohydrates (g) 11 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 34 Sodium (mg) 600
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon sugar
- 4 tablespoons vegetable oil, divided
- 4 6-oz. skin-on Chilean sea bass or halibut fillets
- Kosher salt
- 2 medium shallots, thinly sliced into rings
- 11 " piece ginger, peeled, finely julienned
- 2 scallions, thinly sliced
- 2 small green Thai chiles or 1/2 jalapeño, thinly sliced into rounds, seeds removed
- 2 cloves garlic, finely chopped
- 1/4 cup chopped fresh mint, basil, and/or cilantro
- 2 tablespoons chopped unsalted, dry-roasted peanuts
- 2 tablespoons chopped fresh dill
Lemon, Orzo, and Meatball Soup
By LRay
Vanessa McNeil Rocchio, Southern Living OCTOBER 2013
- 1 pound ground chicken
- 1 large egg, lightly beaten
- 1/4 cup fine, dry breadcrumbs
- 1 teaspoon kosher salt
- 4 teaspoons loosely packed lemon zest, divided
- 1 teaspoon dried crushed rosemary, divided
- 3 tablespoons olive oil, divided
- 1 medium-size sweet onion, chopped
- 3 carrots, thinly sliced
- 2 garlic cloves, minced
- 2 (32-oz.) containers chicken broth
- 5 to 6 Tbsp. lemon juice
- 3/4 cup orzo pasta
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup fresh flat-leaf parsley leaves
Peach Divinity Icebox Pie
By LRay
Southern Living, June 2015, Page 92
- 3 large eggs
- 3/4 cup sugar
- 4 teaspoons unflavored gelatin
- 1/4 cup boiling water
- 1 cup peach preserves
- Pinch of kosher salt
- 1 cup heavy cream
- Gingersnap Crust, baked
- 2 medium peaches, thinly sliced
- Sweetened Whipped Cream
- Garnish: fresh mint leaves, peach slices