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Recipes
Victorian Wassail
By LRay
From Bon Appétit Magazine
- 24 Whole cloves
- 1 Orange
- 8 Cups Apple Cider
- 4 Cups Cranberry juice Cocktail
- 1/2 Cup Sugar
- 2 Cinnamon "Sticks
- 1 Teaspoon Angostura bitters
- 24 whole allspice
- 1 Cup Dark Rum (Optional)
Habanero Buttermilk Chocolate Cake
By LRay
The Local Palate, Feb/March 2014, page 54
- 2 cups sugar, divided
- 1/4 habanero pepper, roughly chopped, seeds removed
- 3 eggs
- 5/8 cup vegetable oil
- 2 cups cake flour
- 1 cup Dutch dark cocoa powder
- 1 tablespoon baking soda
- Pinch salt
- 2/3 cup sour cream
- 1 1/4 cups buttermilk
Spiced Pear Upside-Down Cake
By LRay
Bon Appetit, October 2015, page 72
- 2 tablespoons unsalted butter, plus more for pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 3 tablespoons fresh orange juice
- 1/4 cup pomegranate molasses, plus more for serving
- 1 3/4 cups sugar, divided
- 4 small ripe Bosc pears (about 1 1/2 pounds), peeled, halved lengthwise, cored
- 1 cup unsalted, roasted walnuts
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 4 large eggs
- 1 teaspoon finely grated orange zest
- 1 cup olive oil
Fried Squid with Aioli
By LRay
Bon Appetit, April 2016, page 71
- 2/3 cup potato starch
- 1 1/4 teaspoons baking powder
- 1 3/4 cups arepa flour (precooked cornmeal), divided
- 1 large egg yolk
- 1 garlic clove, finely grated
- 1 teaspoon fresh lemon juice
- 1/2 cup grapeseed oil
- 1/4 cup olive oil
- Kosher salt
- Vegetable oil (for frying; about 8 cups)
- 6 ounces cleaned squid, bodies and tentacles separated
- 4 scallions, white and pale-green parts only, sliced into 3-inch pieces
- 4 very thin lemon wheels
- 1/3 cup torn basil leaves
- A deep-fry thermometer
- Arepa flour, sometimes sold as masarepa or harina precocida, can be found in Latin markets and some supermarkets.
Salade de Radis (Radish Salad)
By LRay
The Local Palate, May 2015, Page 97
- 1 pound radishes, cut into bite-sized pieces
- 1 handful basil, torn by hand or chiffonade
- Sea salt
- 2 1/2 ounces shredded Parmesan cheese
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 2 handfuls arugula
Deviled Ham
By LRay
Bon Appetit, October 2013, page 22
- 8 oz. country ham or good deli ham, coarsely chopped
- 4 oz. cream cheese, room temperature
- 1/4 cupmayonnaise
- 1 tablespoonhot sauce
- 2 teaspoonswhole grain mustard
- 1/8 teaspooncayenne pepper (optional)
- 1 scallion, chopped
- 2 tablespoonsfinely chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
Craquelin
By LRay
Martha Stewart Living, December 2015/January 2016, page 111
- 1 envelope (1/4 ounce) active dry yeast
- 5 tablespoons whole milk, warmed (110 degrees)
- 3 3/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon plus a pinch of coarse salt
- 1/4 cup superfine sugar
- 7 large eggs, room temperature
- 1 1/2 teaspoons finely grated orange zest
- 3 sticks unsalted butter, cut into small pieces, room temperature, plus more for pans
- 4 ounces brown-sugar cubes (about 25), such as La Perruche (available at amazon.com)
- 1 1/3 cups confectioners' sugar
- 1/4 cup whole milk
Sour Cream Potato Salad Recipe
By LRay
Southern Living, July 2016, page 112
- 3 pounds small russet potatoes, thinly sliced (about 1/4 inch thick)
- 6 thick-cut bacon slices, cooked crisp and crumbled
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon white vinegar
- 1 1/2 teaspoons table salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 1 scallion, finely chopped
Clam, Chard, and Bacon Pizza
By LRay
Recipes & Menus | recipes Clam, Chard, and Bacon Pizza To easily roll out chilled store-bought dough, soften i...
- All-purpose flour (for dusting)
- 1 1-pound store-bought pizza dough
- 1 10-ounce can whole baby clams
- 2 slices thick-cut bacon (2 ounces), cut into 1"-wide pieces
- 3 garlic cloves, thinly sliced
- 2 tablespoons minced shallot
- 1 1-pound bunch Swiss chard, center stalks removed, leaves torn
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter, cut into 1/2" cubes
- 1 tablespoon white wine vinegar
- 1/2 teaspoon yellow cornmeal
- 1 tablespoon good-quality extra-virgin olive oil
- 1/2 cup finely grated Parmesan
Dump Cake #1
By LRay
Easy to make and so delicious! This dump cake has a blend of pineapple and cherries, topped with coconut and pecan
- 1 large can crushed pineapple, do not drain
- 1 can cherry pie filling
- 1 yellow cake mix
- 1 1/2 sticks butter