LRay's profile page
Recipes
Ben Moïse’s Vegetable Dip
By LRay
Mix well and allow flavors to mingle before serving
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 small tin anchovies, finely chopped
- 2 tablespoons tarragon vinegar
- 3 spring onions, finely chopped
- 1 large clove garlic, minced
- 1 tablespoon chives, minced
- 1 −2 healthy dashes Tabasco
- Pinch of white pepper
Pumpkin-Pecan Streusel Pie
By LRay
Southern Living, November 2015, page 112
- 3 tablespoons powdered sugar
- 1/2 (14.1-oz.) package refrigerated piecrusts
- 3 tablespoons finely chopped toasted pecans
- Wax paper
- Vegetable cooking spray
- 1 (15-oz.) can pumpkin
- 1 1/4 cups half-and-half
- 1/2 cup firmly packed light brown sugar
- 3 large eggs, lightly beaten
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon table salt
- Pecan Streusel Topping
- Garnish: toasted pecan halves
- Pecan Streusel Topping
- 1 1/2 cups pecan halves and pieces
- 1 cup firmly packed light brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, melted
- 1/2 teaspoon pumpkin pie spice
Almond-Barley Porridge with Fruit Compote
By LRay
Bon Appetit, December 2014, page 115
- Compote
- 1/2 cup sugar
- 3/4 cup dried cherries, divided
- Porridge
- 1/2 cup sliced blanched almonds, divided
- 4 cups whole milk
- 3/4 cup pearl barley
- 1/2 teaspoon kosher salt
- 1 vanilla bean, split lengthwise
- 3 ounces white chocolate, chopped
- 3 tablespoons sugar
- 1 cup heavy cream
Butterkuchen
By LRay
Directions Dough: Pour milk into a small bowl
- 1/3 1/3 1/3 cup warm whole milk
- 2 1/4 2 1/4 1/4-ounce teaspoons (one 1/4-ounce envelope) active dry yeast
- 2 2 2 tablespoons sugar
- 2 2 2 tablespoons unsalted butter, melted, plus more for bowl
- 1 1 1 large egg, lightly beaten
- 1 1 1 teaspoon grated orange zest
- 1/2 1/2 1/2 teaspoon salt
- 1 1/4 1 1/4 1/4 cups all-purpose flour
- 1 3/4 1 3 4 1 1/8 cup sugar 1 large egg 3 tablespoons water 4 teaspoons all-purpose flour 1 teaspoon pure vanilla extract 1/8 teaspoon salt
- 1 1 1 stick unsalted butter, melted
- 3/4 3/4 3/4 cup sugar
- 1 1 1 large egg
- 3 3 3 tablespoons water
- 4 4 4 teaspoons all-purpose flour
- 1 1 1 teaspoon pure vanilla extract
- 1/8 1/8 1/8 teaspoon salt
Vanilla Bean Cheesecake with Cranberry Jewel Topping
By LRay
Bon Appetit, November 1994, pate 133-135
- 12 vanilla sandwich cookies (such as Vienna Fingers; 6 1/2 ounces), broken into pieces
- 5 tablespoons unsalted butter, cut into pieces, room temperature
- 1/4 cup sugar
- 2 vanilla beans, split lengthwise
- 1/2 cup whipping cream
- 1 1/2 pounds cream cheese, room temperature
- 1 cup sugar
- Pinch of salt
- 4 large eggs
- 1 12-ounce bag fresh or frozen cranberries
- 3/4 cup sugar
- 1/2 cup frozen cranberry juice cocktail, thawed
- 1/4 cup water
PECAN LOAF
By LRay
Melt butter in saucepan. Add onion and celery to butter and cook for a few minutes
- 2 Tablespoons Butter
- 1 Small onion, chopped (1 Tablespoon)
- 1 Cup celery, chopped
- 1 Teaspoon Salt
- 1 & 1/2 Cup Milk
- 1/2 Cup chopped pecans
- 1 Cup Soft, Whole Wheat Bread Crumbs
- 1/4 Cup Chopped Parsley
- 2 Eggs, beaten
- 1/2 Teaspoon Sage
Kale Salad with Cherries, Brie, Cashews, and Sweet Potatoes
By LRay
From Chukar Cherries Blog Site http://blog
- 1/2 bunch kale sliced
- 3/4 cup Chukar Totally Tart Cherries soaked in orange juice
- 4 ounces brie cubed
- 3/4 cup cashews chopped
- 1 large sweet potato cubed
- 1/3 cup white wine for dressing
- 3/4 cup olive oil for dressing
- 1/4 cup orange juice for dressing
- 1/4 cup lemon juice for dressing
- 3-4 garlic cloves minced and toasted for dressing
- 1/2 teaspoon kosher salt for dressing
- 1/4 teaspoon fresh ground pepper for dressing
Creamy Grits with Frisée, Poached Egg, Crumbled Bacon, and Blue Cheese
By LRay
Recipe developer Sarah Copeland really outdid herself with this one
- For Grits
- 2 cups whole milk, plus more as needed
- 1 cup water
- 2 tablespoons butter, unsalted
- 1/2 teaspoon salt
- 3/4 cup quick-cooking grits
- 1/4 cup cheddar or Dubliner cheese, grated, plus more for garnish
- For Tomato, Radicchio, and Frisée Topping
- 3 tablespoons extra-virgin olive oil
- 1 pint cherry tomatoes
- Sea salt
- Freshly ground black pepper
- 1/4 head radicchio, cored and chopped
- Dash balsamic vinegar
- 1 tablespoon unsalted butter
- 1/2 head frisée (about 2 cups)
- Dash clear vinegar
- 4 organic farm eggs
- 4 strips bacon, cooked and crumbled
- 1 −2 ounces Danish Blue cheese, Roquefort, Valdeon blue, or Gorgonzola
Roast Beef Sandwich
By LRay
The Local Palate, March 2015, page 62
- HORSERADISH DIJON:
- 4 potato bread rolls
- 2 cups arugula
- 1/2 cup red wine pickled onions (recipe follows)
- 2 to 3 tablespoons olive oil
- Salt and pepper
- 6 ounces horseradish-Dijon (recipe follows)
- 1 1/4 pounds roast beef
- 1/8 cup mayonnaise
- 1/8 cup sour cream
- 1/2 cup prepared horseradish
- 1/4 cup Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- RED WINE PICKLED ONIONS:
- 1 cup red wine vinegar
- 1 cup red wine
- 1 cup water
- 1/8 cup sugar
- 1/8 cup fish sauce
- 1/2 teaspoon marjoram
- 1/2 teaspoon juniper berries
- 2 whole cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon fennel
- 1/2 tablespoon coriander
- 1 bay leaf
- 1 dried chili
- 1 quart sliced onions
Green Bean Casserole
By LRay
The Local Palate, December 2014, Page 108
- Ingredients
- 1 1/2 pounds fresh green beans, cleaned of the ends and cut to 1-2 inch lengths
- 1 sweet onion, sliced
- 1 clove garlic
- Butter, as needed
- 2 cup mixed mushrooms, preferably oyster, crimini, button, and/or wild, sliced
- Salt, as needed
- 1 bay leaf
- 2 sprigs thyme
- 1/2 cup white wine
- 1 cup milk
- 1 cup heavy cream
- 2 cups home-made or store-bought Durkee onions