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Recipes
Molasses-Brined Roasted Chicken
By LRay
Bill Scepansky, Southern Living OCTOBER 2013 Page 101
- 1/2 cup kosher salt
- 1/2 cup dark molasses
- 2 cups ice cubes
- 1 sweet onion, thinly sliced
- 2 fresh thyme sprigs
- 2 garlic cloves, peeled and sliced
- 1/2 teaspoon black peppercorns
- 2 (4- to 5-lb.) whole chickens, cut into 4 pieces each (boneless breasts with first wing joint intact, legs whole with bone in, carcasses reserved)*
- 1/2 teaspoon garlic salt
- 2 tablespoons canola oil
- 8 garlic cloves, unpeeled
- 2 fresh thyme sprigs
- Roasted Chicken Jus (optional)
Buttermilk-Lime Mini Cakes with Vanilla-Mascarpone Buttercream
By LRay
Southern Living, March 2017, page 109
- CAKE
- 3 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup canola or vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/3 cups whole buttermilk
- 1/2 (12-oz.) container frozen limeade concentrate, thawed
- BUTTERCREAM
- 1 pound powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese, softened
- GARNISHES
- White chocolate curls, white nonpareils, edible flowers, fresh raspberries, fresh strawberries, fresh blackberries
Goat Cheese Mashed Potatoes
By LRay
Southern Living, March 2015, page 106
- 4 4 2 2-inch potatoes (about 2 lb.), peeled and cut into 2-inch cubes
- 2 2 2 ounces goat cheese
- 3 3 3 tablespoons unsalted butter
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon black pepper
- 2/3 2/3 2/3 cup milk
- Garnishes: chopped fresh chives, crumbled goat cheese
Gingered Fruit Salsa with Crispy Cinnamon Chips
By LRay
From Betty Crocker
- 1 tablespoon sugar
- 2 teaspoons ground cinnamon
- 4 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
- 3 tablespoons butter or margarine, melted
- 1 cup finely diced pineapple
- 1 cup finely diced papaya
- 1 cup finely diced mango
- 1/4 cup chopped fresh cilantro
- 1 tablespoon finely chopped crystallized ginger
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
Bread and Butter Pudding
By LRay
Another Irish favorite, our Bread and Butter Pudding brings back warm memories of cold days spent with family in fr...
- Boozy Toffee Sauce:
- 4 tablespoons Kerrygold Butter, softened, plus extra for greasing
- 10 slices good-quality white bread, crusts removed
- 7 ounces (about 1 cup) pitted dates, chopped
- 1 1/2 cups cream
- 2/3 cup milk
- 3 eggs
- 3 ounces (about 1/3 cup plus 2 tablespoons) superfine sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon light brown sugar for sprinkling
- Boozy Toffee Sauce (recipe follows)
- Softly whipped cream
- 8 tablespoons Kerrygold Butter
- 8 ounces (about 1 1/4 cups) light brown sugar (or half brown and half superfine sugar)
- 1 cup cream
- 1/4 cup brandy
- 1/4 cup sweet sherry
Potato-Horseradish Latke
By LRay
Better Homes and Gardens, November 2013, Page 152
- 4 medium potatoes (about 1-1/3 pounds)
- 1 1/2 cups finely shredded horseradish root (about 2-1/2 ounces)
- 2 large beaten eggs
- 2 cloves garlic, finely minced
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
- Dairy sour cream (optional)
Butter Bean Ragout
By LRay
Makes: 8 servings Serving size: 3/4 cup Yield: 5 3/4 cups Prep 30 mins Cook 1 hr Soak 8 hrs or overnight
- 1 1
- pounddried butter beans (about 2 1/2 cups)
- 8 8
- cloves garlic, peeled
- 4 4
- sprigsfresh thyme
- 1/2 1/2
- teaspoonwhole black peppercorns
- 1 1
- tablespoonvegetable oil
- 2 2
- large onions, peeled and split in half
- 12 12
- cupsreduced-sodium chicken broth
- 1/2 1/2
- cupcold unsalted butter, cubed
- 1/2 1/2
- cupfinely shredded Parmesan cheese
- 1/4 1/4
- cupchopped fresh flat-leaf Italian parsley
- 2 2
- teaspoonsfinely shredded lemon peel
- 1/8 1/8
- teaspooncrushed red pepper
- 1/2 1/2
- cupSeasoned Bread Crumbs
- Seasoned Bread Crumbs
- Ingredients2
- cups1-inch cubes artisan bread
- 1 1
- tablespoonolive oil
- 1 1
- teaspoonfinely shredded lemon peel
- 1 1
- teaspoonsnipped fresh thyme
- 1 1
- clove garlic, minced
Shrimp, Cod, and Fennel Soup with Tomatoes
By LRay
Directions Prepare an ice-water bath
- 2 medium vine-ripened tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 small fennel bulb, quartered lengthwise, cored, thinly sliced crosswise, fronds reserved for garnish
- Coarse salt
- Freshly ground white pepper
- 1 cup dry white wine
- 4 cups fish stock
- 12 ounces skinless cod fillets, cut into 1 1/2-inch pieces
- 12 ounces medium shrimp, peeled and deveined (tails left intact)
Caramel-Pecan Fudge Tarts
By LRay
From the King Arthur Flour Web Site
- White Flour Crust
- 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- 3/4 cup (1 1/2 sticks, 6 ounces) cold butter, unsalted preferred
- 4 to 6 tablespoons (2 to 3 ounces) ice water
- Whole Wheat Crust
- 2 cups (8 1/2 ounces) King Arthur whole wheat flour, 100% organic white whole wheat flour preferred
- 2 tablespoons (7/8 ounce) buttermilk powder, optional
- 2 tablespoons (1/2 ounce) confectioners' sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks, 6 ounces) cold butter, unsalted preferred
- 1/4 cup (2 ounces) orange juice
- 1/4 to 1/2 cup (2 to 4 ounces) ice water
- Filling
- 1/2 cup (5 1/2 ounces) light corn syrup or brown sugar corn syrup
- 3/4 cup (7 1/2 ounces) caramel from a block*
- 2 tablespoons (1 ounce) butter
- 1/2 cup (3 3/4 ounces) brown sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar (cider or white)
- 3 large eggs
- 3/4 cup (4 1/2 ounces) chocolate chips
- 3/4 cup (3 ounces) chopped pecans
- Or unwrap caramel candies, soften in the microwave, and pack into a measuring cup.
Spiced Green Tahini Sauce
By LRay
Bon Appetit, October 2015, page 44
- 3 garlic cloves, crushed
- 3/4 cup coarsely chopped fresh cilantro
- 3/4 cup coarsely chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground fenugreek
- 2 teaspoons kosher salt, plus more
- 1 cup tahini
- 1/4 cup fresh lemon juice