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Recipes
Tapioca Pearl Pudding
By LRay
Bon Appetit, February 2015, Page 84
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon nonfat dry milk powder
- 1/8 teaspoon kosher salt
- 1/3 cup small pearl tapioca (not instant or quick-cooking)
- 1/3 cup sugar
- 1 large egg yolk, beaten to blend
- Freshly grated nutmeg (for serving)
Autumn Fruit Tartlets
By LRay
Directions 1. For tart shells, in a mixing bowl cut 1/2 cup butter into flour until pieces are pea-size, using a ...
- 1/2 cup butter
- 1 1/2 cups all-purpose flour
- 1 egg yolk, slightly beaten
- 2 - 3 tablespoons ice water
- 3/4 cup sugar
- 1/4 cup cornstarch
- 3 cups milk
- 5 egg yolks, beaten
- 1 tablespoon butter
- 1 1/2 teaspoons vanilla
- 1 recipe Crackly Caramel Spikes (see recipe below) (optional)
- Assorted fresh fruits, such as small pear halves, pineapple wedges, and kumquats
- Lemon juice
- Crackley Caramel Spikes
- 3/4 cup sugar
- 1/2 teaspoon hot water
- 1 recipe Crackly Caramel Sauce (see separte recipe) (optional)
Fattoush with Queso Fresco
By LRay
Bon Appetit, March 2017, page 29
- 5 teaspoons za’atar, divided
- 1/3 cup plus 3 tablespoons olive oil
- 2 6-inch pitas, sliced in half crosswise, torn into 1-inch pieces
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 romaine heart, halved lengthwise, then cut crosswise 1/2 inch thick
- 1 small red onion, thinly sliced
- 2 Persian cucumbers, cut lengthwise into quarters, then crosswise 1/2 inch thick
- 1 cup halved cherry tomatoes
- 1 cup cilantro leaves with tender stems
- 1 cup parsley leaves with tender stems
- 1/2 cup torn dill
- 1/2 cup mint leaves
- Kosher salt
- 4 ounces queso fresco, crumbled
- Sumac (for serving; optional)
SHRIMP AND BURST SUN GOLD TOMATO PASTA
By LRay
The Local Palate
- 1 Pound ridged tubular pasta
- 2 Heavy tablespoons high-quality extra virgin olive oil, divided
- 1 Medium shallot, minced
- 1/2 small Serrano chili, minced
- 1 Pound local Sun Gold tomato (or preferred tiny seasonal tomato), washed and trimmed
- 12 ounces large shrimp, peeled, deveined, and cut in half horizontally
- 1 tablespoon butter
- 5 Large basil leaves, torn
- 1 tablespoon parsley leaves, torn
- Sea salt and freshly ground black pepper
Celtic Apple Crumble with Irish Whiskey Cream Sauce
By LRay
Celtic Apple Crumble with Irish Whiskey Cream Sauce - Press Room - Kerrygold USA Cheese & Butter Celtic Apple Crum...
- Filling
- 1/3 cup water
- 2 tablespoons Irish whiskey
- 1/2 cup golden raisins
- 1 teaspoon vanilla extract
- 4-5 large Granny Smith apples, peeled, cored, and sliced
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Crumble
- 1 cup all-purpose flour
- 1/2 cup (packed) light brown sugar
- 6 tablespoons Kerrygold Irish butter
- 1 cup quick-cooking (not instant) Irish oatmeal, such as Flahavan’s or McCann’s brand
- Irish Whiskey Cream Sauce
- 1 cup heavy (whipping) cream
- 2 tablespoons honey
- 2 tablespoons Irish whiskey
Grilled Fish Sandwiches with Avocado Spread
By LRay
Better Homes & Gardens, August 2013, page 126
- 1 avocado, halved, seeded, and peeled
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 4 teaspoons Dijon-style mustard
- 2 teaspoons sugar
- 4 3 - 4 ounces skinless, boneless salmon fillets
- 2 tablespoons butter, melted
- 1/2 teaspoon sea salt or kosher salt
- 1/2 teaspoon salt-free lemon pepper seasoning
- 4 onion buns, split
- 1 small fennel bulb, cored and thinly sliced, about 3/4 cup
- 1 orange, peeled, halved, and thinly sliced
Coconut & Pecan Strawberry Shortcakes
By LRay
Strawberry shortcake is a sweet summertime dessert
- SHORTCAKES:
- 4 cups all-purpose flour
- 1/2 cup sugar
- 5 teaspoons baking powder
- 1 1/2 teaspoons table salt
- 3/4 cup butter, cubed
- 1 1/2 cups sweetened flaked coconut, toasted
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
- 1 cup plus 1 tablespoon heavy cream, divided
- 1 cup finely chopped toasted pecans
- 8 pecan halves
- Sweetened flaked coconut
- 1 quart strawberries, halved
- 1 tablespoon fresh lime juice
- 3 tablespoons sugar
- Sweet Mascarpone Cream
Shrimp and Pork Empanadas
By LRay
Better Homes and Garden, September 2014, page 142
- Filling and Empanadas:
- 16 ounces fresh or frozen medium shrimp in shells
- 1 recipe Empanada Dough
- 4 ounces uncooked ground pork
- 1 tablespoon soy sauce
- 2 teaspoons finely chopped green onions
- 1 teaspoon snipped fresh cilantro
- 1 teaspoon grated fresh ginger (about 1/4-inch piece)
- 1 clove garlic, minced
- 1/2 teaspoon toasted sesame oil
- 1 egg
- 1 tablespoon water
- Dipping Sauce:
- 1 grapefruit, juiced (6 tablespoons)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chopped green onions
- 1 teaspoon grated fresh ginger (about 1/4-inch piece)
- 2 cloves garlic, minced
- 1/2 teaspoon sugar, or to taste
- Empanada Dough
- Ingredients
- 1 cup milk
- 3/4 cup rendered lard*
- 1 tablespoon unsalted butter
- 1 package active dry yeast
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
Blood Orange–Curd Sundaes with Olive Oil and Sea Salt
By LRay
Bon Appetit, April 2015, page 54
- 3 large eggs, room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated blood orange zest
- 1/2 cup fresh blood orange juice
- 1/2 cup fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- Vanilla ice cream, softly whipped cream, olive oil, and flaky sea salt (for serving)
Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing
By LRay
When using raw cohlrabi in a salad, it's important to use a mandolin to slice it wafer-thin
- 2 medium heads garlic
- 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
- 1/3 teaspoon pimenton picante (hot Spanish smoked paprika)
- 1 teaspoon Dijon mustard
- Coarse salt
- 3 tablespoons extra-virgin olive oil
- 2 medium or 1 large kohlrabi (1 pound), trimmed
- 1 1/2 cups arugula, trimmed
- 1 ounce toasted sliced almonds (1/4 cup)