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Recipes
Salt-Baked Arctic Char
By LRay
Martha Stewart Living, December 2015/January 2016, page 132
- 1 large leek, halved lengthwise, leaves separated, washed well, and drained
- 1 box (3 pounds) kosher salt
- 1/4 cup whole pink peppercorns, crushed
- Finely grated zest of 2 oranges
- 8 large egg whites
- 1 whole Arctic char (3 1/2 to 4 pounds), head and tail on, scaled and cleaned (ask your fishmonger to do this)
- 1 bunch fresh thyme
- Citrus Hollandaise Sauce
Firecracker Chocolate Cherry Cobbler
By LRay
Better Homes and Gardens, July 2015, page 79
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground chipotle chile pepper
- 1/4 cup unsalted butter, cut into small pieces and chilled
- 1 1/2 ounces semisweet chocolate, finely chopped
- 1/4 cup milk
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 7 cups fresh or frozen pitted tart red cherries
- Milk
- 1 tablespoon coarse sugar
MARTHASTEWART.COM
By LRay
Directions Cake: Preheat oven to 400 degrees
- Vegetable-oil cooking spray
- 1/2 1/2 1 cup plus 1 tablespoon cake flour (not self-rising), plus more for pan
- 1/3 1/3 1/3 cup skinned whole hazelnuts, deeply toasted
- 1/4 1/4 1/4 teaspoon salt
- 3 3 2 large eggs plus 2 large egg yolks
- 1/2 1/2 1/2 cup granulated sugar
- 1/2 1/2 1/2 stick unsalted butter, melted but not very hot
- 3 to 4 3 to 4 4 tablespoons confectioners' sugar for dusting, plus more for towel
- 1 3 13-ounce 1 2 tablespoons high-quality raspberry preserves or jam, such as Bonne Maman (one 13-ounce jar) 1 cup very cold heavy cream 2 tablespoons hazelnut liqueur, such as Frangelico
- 1 1 3 13-ounce plus 3 tablespoons high-quality raspberry preserves or jam, such as Bonne Maman (one 13-ounce jar)
- 1 1 1 cup very cold heavy cream
- 2 2 2 tablespoons hazelnut liqueur, such as Frangelico
Italian Cream Cake
By LRay
From the Kitchen of Joyce White
- CAKE
- 2 Cups Sugar
- 5 Eggs Separated
- 1 Stick Oleo
- 1/2 Cup Crisco
- 2 Cups Flour
- 1 Cup Buttermilk
- 1 Teaspoon Soda
- 2 Cups Coconut (Flaked)
- 1 Cup Pecans
- 1 Teaspoon Vanilla
- Frosting (Italian Cream Cake)
- 8 ounces Cream Cheese
- 1/2 Stick Oleo
- 1 Box Powdered Sugar
Duck à l'Orange
By LRay
Duck à l'Orange This spin on the classic prepa- ration makes efficient use of a whole duck by breaking the meat...
- 1 Pekin (Long Island) duck (about 5 1/2 pounds)
- 1 yellow onion, coarsely chopped
- 3 sprigs thyme
- 1 celery stalk, coarsely chopped
- 1 medium carrot, peeled, halved lengthwise, then crosswise
- 5 whole black peppercorns
- 3 navel oranges
- Kosher salt, freshly ground pepper
- 1/4 cup Port
Layered Eggnog Blondies
By LRay
Southern Living, December 2015, Page 199
- Vegetable cooking spray
- 1 1/2 cups crushed vanilla wafers
- 3 tablespoons granulated sugar
- 1/4 teaspoon table salt
- 5 tablespoons butter, melted
- 1 (8-oz.) package cream cheese, softened
- 1/2 cup plus 2 Tbsp. powdered sugar, divided
- 1/2 cup refrigerated eggnog
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 large egg
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
Hazelnut Raspberry Jelly Roll
By LRay
Directions Cake: Preheat oven to 400 degrees
- Vegetable-oil cooking spray
- 1/2 1/2 1 cup plus 1 tablespoon cake flour (not self-rising), plus more for pan
- 1/3 1/3 1/3 cup skinned whole hazelnuts, deeply toasted
- 1/4 1/4 1/4 teaspoon salt
- 3 3 2 large eggs plus 2 large egg yolks
- 1/2 1/2 1/2 cup granulated sugar
- 1/2 1/2 1/2 stick unsalted butter, melted but not very hot
- 3 to 4 3 to 4 4 tablespoons confectioners' sugar for dusting, plus more for towel
- 1 3 13-ounce 1 2 tablespoons high-quality raspberry preserves or jam, such as Bonne Maman (one 13-ounce jar) 1 cup very cold heavy cream 2 tablespoons hazelnut liqueur, such as Frangelico
- 1 1 3 13-ounce plus 3 tablespoons high-quality raspberry preserves or jam, such as Bonne Maman (one 13-ounce jar)
- 1 1 1 cup very cold heavy cream
- 2 2 2 tablespoons hazelnut liqueur, such as Frangelico
caramel-Peanut-Popcorn Snack Mix
By LRay
Southern Living, October 2015, page 138
- 15 cups popped popcorn (about 3/4 cup kernels)
- Vegetable cooking spray
- 1 cup plus 2 Tbsp. firmly packed dark brown sugar
- 1/2 cup butter
- 1/2 cup dark corn syrup
- 1/4 teaspoon kosher salt
- 1 cup lightly salted dry-roasted peanuts
- Wax paper
- 1 (10.5 oz.) package candy-coated peanut butter pieces (such as Reese's Pieces)
Kung Pao Brussels Sprouts
By LRay
Bon Appetit, February 2015, Page 12
- 2 pounds Brussels sprouts, halved
- 5 tablespoons vegetable oil, divided
- Kosher salt and freshly ground black pepper
- 1 tablespoon cornstarch
- 3 garlic cloves, finely chopped
- 2 tablespoons finely chopped peeled ginger
- 2 tablespoons hot chili paste (sambal oelek)
- 6 dried chiles de árbol, lightly crushed
- 1/2 cup soy sauce
- 3 tablespoons sugar
- 2 teaspoons unseasoned rice vinegar
- 1/3 cup unsalted, roasted peanuts
BROCCOLI SALAD
By LRay
Clean, trim and chop broccoli into a large bowl
- 2 Bunches broccoli, in small pieces
- 1 small red onion, halved and chopped
- 1/2 cup raisins
- 1/2 cup chopped pecans or sunflower seeds
- 12 Slices Bacon Fried Crisp
- Salt and Pepper to Taste
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 1/4 Cup Sugar
- Salt and pepper, to taste