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Recipes
Baked Brie with Pecans
By LRay
From Martha Stewart. Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre
- 1 small wheel of Brie or Camembert (about 9 ounces)
- 1/2 cup pecan pieces
- 3 tablespoons light-brown sugar
- 3 tablespoons pure maple syrup
- crackers or sliced baguette, for serving
Caramel Cream Pumpkin Pie
By LRay
Directions Make the Caramel:: 1
- Filling:
- 1 cup granulated sugar
- 1/3 cup water
- 1 teaspoon lemon juice
- 2 cups half-and-half (or 1 cup whipping cream and 1 cup whole milk)
- 1/3 cup packed dark brown sugar
- 8 egg yolks (keep the egg whites for the topping)
- 1/4 cup cornstarch
- 1 teaspoon vanilla bean paste (can substitute pure vanilla extract)
- 1/2 teaspoon salt
- 4 teaspoons unflavored gelatin
- 2/3 cup water
- 1 cup pumpkin puree or canned pumpkin (room temperature)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Orange food coloring (optional)
- 1/2 cup whipping cream
- Meringue topping:
- 8 egg whites
- 1 2/3 cups sugar
- Pinch salt
Atlantic Beach Pie
By LRay
The Locale Palate, June/July 2013, page 85
- Crust:
- 1 1/2 sleeves of saltine crackers
- 1/3 to 1/2 cup softened unsalted butter
- 3 tablespoons sugar
- Filling:
- 1 can sweetened condensed milk
- 4 egg yolks
- 1/2 cup lemon juice or lime juice or a mix of the two
- Fresh whipped cream and coarse sea salt for garnish
Barley, Mushroom, and Dill Salad
By LRay
Directions Bring barley, 2 cups water, and 1/2 teaspoon salt to a boil in a small pot
- 1 cup barley
- 3 tablespoons red-wine vinegar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon each coarse salt and freshly ground black pepper
- 10 cremini or button mushrooms, stems removed
- 1 teaspoon Dijon mustard
- 1 carrot, grated (1/3 cup)
- 1 stalk celery, sliced thin on the bias
- 1-2 tablespoons fresh dill
Spinach-and-Herb Pastatta
By LRay
Southern Living SEPTEMBER 2013
- 1 (10-oz.) package frozen chopped spinach, thawed
- 1 (16-oz.) package mezze penne pasta
- 2 1/2 tablespoons butter
- 3 large shallots, sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 1/2 cup ricotta cheese
- 1 cup (4 oz.) freshly shredded Asiago cheese, divided
- 10 large eggs, lightly beaten
- 1/3 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
- 1 tablespoon finely chopped chives
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- Garnishes: fresh flat-leaf parsley leaves, shaved Parmesan cheese
Coconut-Almond Roulade
By LRay
Southern Living, APRIL 2014, paage 144
- Vegetable cooking spray
- 3 large eggs
- 3 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup coconut milk
- 3 tablespoons butter, melted
- 1 teaspoon almond extract
- 3/4 cup cake flour
- 1/2 cup powdered sugar
- 2 cups heavy cream
- 1/2 cup coconut milk
- 1/2 cup powdered sugar
- 1/4 teaspoon table salt
- 1/2 cup desiccated coconut
- Toasted coconut flakes and toasted sliced almonds
Olive-Oil Cake with Candied Orange
By LRay
Recipes + Menus | recipes Olive-Oil Cake with Candied Orange A mild or fruity olive oil works best in this car...
- 1 1
- cup
- sugar
- 3/4 3/4
- cup
- orange blossom honey
- 3 3
- tablespoons
- green cardamom pods, crushed
- 1 1
- small orange, thinly sliced
- 1/2 1/2
- cup
- olive oil plus more for brushing
- 1 1
- cup
- all-purpose flour
- 1/2 1/2
- cup
- semolina flour (pasta flour)
- 1 1/2 1 1/2
- teaspoons
- baking powder
- 1 1
- teaspoon
- ground cardamom
- 1/2 1/2
- teaspoon
- kosher salt
- 1/4 1/4
- teaspoon
- baking soda
- 1/2 1/2
- cup
- sugar, divided
- 3 3
- large eggs, separated
- 2/3 2/3
- cup
- plain whole-milk yogurt
- 1 1/2 1 1/2
- teaspoons
- grated orange zest
- 1 1
- teaspoon
- vanilla extract
- Chopped unsalted pistachios, lightly toasted
Grilled Kale Salad with Paprika Breadcrumbs
By LRay
Bon Appetit, June 2016, page 10
- 1/2 day-old baguette, cut into 1-inch pieces (about 6 cups)
- 8 tablespoons olive oil, divided
- 1/2 teaspoon hot smoked Spanish paprika
- 1/2 cup plain whole-milk Greek yogurt
- 1/4 cup crème fraîche or sour cream
- 2 garlic cloves, finely grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon kosher salt, plus more
- Freshly ground black pepper
- 3 large bunches Tuscan kale, ribs and stems removed
- 1/2 apple, cored, very thinly sliced lengthwise
- 3 radishes, trimmed, very thinly sliced
Chicken Enchilada Casserole
By LRay
Southern Living JANUARY 2014 Layers of corn tortillas give this ultra-creamy casserole some structure
- 1 1/2 cups diced sweet onion
- 2 large poblano peppers, seeded and diced
- 2 tablespoons canola oil
- 3 garlic cloves, minced
- 2 (10 3/4-oz.) cans cream of chicken soup
- 1 (8-oz.) container sour cream
- 2 (4.5-oz.) cans chopped or diced green chiles
- 1 cup chicken broth
- 1 (1-oz.) envelope taco seasoning mix
- 18 (6-inch) corn tortillas, quartered
- 6 cups shredded cooked chicken
- 2 cups (8 oz.) shredded extra-sharp Cheddar cheese
- 2 cups (8 oz.) shredded pepper Jack cheese
Coconut Cake
By LRay
The Local Palate, December 2015/January 2016, page 111
- Cake
- 3 1/4 cups all-purpose flour
- 1 1/2 cup granulated sugar, separated
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 cup buttermilk, room temperature
- 5 large egg yolks
- 1/4 cup canola oil
- 2 tablespoons pure vanilla extract
- 1 1/2 cup unsalted butter, melted
- 1/3 cup egg whites
- 1/4 cup granulated sugar
- Coconut Buttercream
- 1 3/4 cup unsalted butter, room temperature
- 9 cups confectioners’ sugar
- 15-ounce can sweetened cream of coconut
- 2 tablespoons sweetened coconut flakes