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Recipes
Figgy Toffee Pudding
By LRay
Our family enjoyed this delicious Figgy Toffee Pudding for the Holidays and am sure it'll be a new addition from no...
- HARD TOFFEE:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 1/2 cups dried black mission figs, stems removed and each cut into 6 pieces
- 1 teaspoon baking soda
- 1 1/2 cups hot water, just below a simmer
- 1 cup plus 2 tablespoons dark brown sugar
- 4 eggs
- 1 stick butter, melted
- 1 cup hard toffee, chopped (recipe follows)
- 1 1/2 cups toffee sauce (recipe follows)
- 1 cup sugar
- 1/2 cup heavy cream
- 1 stick butter
- pinch salt
- TOFFEE SAUCE:
- 1 cup plus 2 tablespoons dark brown sugar
- 1 stick butter
- 2 tablespoons dark corn syrup
- 1 cup heavy cream
- pinch salt
Roasted Carrots, Carrot Top Chimichurri, Radish, Queso Fresco, and Pea Greens
By LRay
The Local Palate, October 2015, page 110
- Ingredients
- Queso Fresco
- 1/2 gallon whole milk
- 1/3 cup lemon juice
- Salt
- Chimichurri
- 1 cup carrot tops, rough chopped
- 1/2 cup cilantro, rough chopped
- 2 tablespoons parsley, rough chopped
- 1 jalapeño, seeded, rough chopped
- 4 garlic cloves, peeled
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper
- Carrots
- 1 1/2 pounds heirloom baby carrots, peeled, tops reserved
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper
- Garnish
- 1 cup pea greens
- 1/2 cup radish, shaved thin
Turkey Roulade with Figgy Port Wine Sauce
By LRay
Southern Living DECEMBER 2013, page 158
- 8 thick bacon slices, chopped
- 2 shallots, minced
- 4 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 2 (20-oz.) packages fresh baby spinach
- 1 (6- to 7-lb.) bone-in turkey breast
- 6 (6-inch) fresh rosemary sprigs
- Kitchen string
- 1/2 cup finely chopped dried golden figs
- 1 cup port
- 3 tablespoons olive oil
- 1/2 cup red wine vinegar
- 1 cup chicken broth
- 2 tablespoons plum jam
- 1 tablespoon cold butter
Layered Salad
By LRay
I have used this layered salad for many years
- 2 Bags of Salad greens
- 2/3 Cup of Celery Chopped
- 2/3 Cup of Bell Pepper Chopped
- 2/3 Cup of Spring Onion Chopped
- 1 to 2 Cups of Sliced Mushrooms
- 1 large Can of Sliced Black Olives (Drained)
- 1 Can of Sliced Water Chestnuts (Drained)
- 1 One-pound bag of Frozen Peas
- 8 ounces of Sour Cream
- 8 ounces Mayonnaise
- 1 Package Ranch Dressing Mix
- 2 Cups of Shredded Cheddar Cheese
- 1 Jar of Hormel Bacon Crumbs
- 1/2 Cup Parmesan Cheese
GOLDEN PECAN CINIMON BUNS
By LRay
Incedible whole-wheat variety of cinimon rolls
- 1 1/3 Cup RASINS
- 3 Cups of BOILING WATER
- 3 Cups WHOLE WHEAT SIFTED FLOUR
- 2 Packages ACTIVE DRY YEAST
- 1 1/3 Teaspoons SALT
- 1 EGG
- 1/3 Cup SHORTENING
- 1/3 Cup HONEY
- 1 abd 1/2 Cup BROWN SUGAR
- 1 Cup Pecans
- 4 Tablespoons of CINIMON
- 3 Cups Sifted ALL-PURPOSE FLOUR
- 4 Tablespoons BUTTER- Melted
- 2 Cups POWDERED SUGAR
- 4 Tablespoons of MILK
Dubliner-Colcannon Torte
By LRay
Preheat the oven to 400º F
- 1/2 head Savoy cabbage, shredded
- 6 tablespoons Kerrygold Irish butter
- 8 ounces bacon
- 2 large Idaho potatoes, peeled and sliced about 1/4-inch-thick
- 2 cups grated Kerrygold Dubliner cheese
- Freshly ground black pepper to taste
- 2 tablespoons minced fresh chives
Pasta with Anchovy Butter and Broccoli Rabe
By LRay
Bon Appetit, January 2015, Page 32
- 1 3.5–oz. jar oil-packed anchovies, drained, chopped
- 1 cup (2 sticks) unsalted butter, room temperature
- Kosher salt and freshly ground black pepper
- 1 bunch broccoli rabe
- 1 tablespoon olive oil
- 2 garlic cloves thinly sliced
- 12 oz. campanelle or penne
- 3 oz. Pecorino or Parmesan, finely grated, plus shaved for serving
Grilled Tuna with Field Pea Salad and Tangy Buttermilk Sauce
By LRay
The Locale Palate, June/July 2013, page 86
- For Field Pea Salad:
- 2 tablespoons malt vinegar
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- Kosher salt, pepper, and Tabasco as needed
- 4 cups cooked black-eyed peas, pink eyes, white acre peas, butterbeans, May peas, or any combination
- 1/2 cup Vidalia onion, peeled and diced small
- 1/2 cup cucumber, peeled, seeded, and diced small
- 1/2 cup yellow squash, diced small
- 1 cup vine-ripe tomatoes, peeled, seeded, and diced small
- 1/2 teaspoon fresh garlic, minced
- 1/4 cup parsley, chopped
- For Tangy Buttermilk Sauce:
- 1 cup buttermilk
- 1/2 cup mayonnaise, preferably Duke’s
- 1/2 cup sour cream
- 1 tablespoon anchovies, minced
- 1 tablespoon chives, minced
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon lemon juice, fresh
- 1/2 teaspoon lemon zest
- 1 teaspoon capers, nonpareil, crushed
- 1 tablespoon extra virgin olive oil, preferably Georgia olive oil (georgiaolivefarms.com)
- Kosher salt
- Freshly ground white pepper
- For Grilled Tuna:
- 5 tuna steaks, 5 ounces each
- Extra virgin olive oil
- Salt and pepper
"An Apple a Day"
By LRay
Think of this dinner party-friendly dessert as the love child of a financier (a springy nut-flour cake) and an appl...
- 1/4 cup (1/2 stick) unsalted butter
- 4-5 medium apples (such as Honeycrisp; about 2 1/3 pound), peeled, cored, cut into 1/2-inch cubes
- 1/2 cup (packed) light brown sugar
- 1 teaspoon ground ginger
- 1/2 vanilla bean, split lengthwise
- 1/4 cup apricot jam
- 1/4 cup brandy
- 2 tablespoons fresh lemon juice
Cheesy Ham and Hash Brown Casserole
By LRay
Preheat oven to 375 degrees F (190 degrees C)
- 1 (32 ounce) package frozen hash brown potatoes
- 8 ounces cooked, diced ham
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp Cheddar cheese
- 1 1/2 cups grated Parmesan cheese