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Recipes
Frozen Chocolate Mousse with Cherry Sauce
By LRay
Bon Appetit, October 2014, page 68
- MOUSSE
- 1/2 teaspoon unflavored gelatin
- 5 large egg yolks
- 1/4 teaspoon kosher salt
- 1/4 cup light corn syrup
- 3 tablespoons sugar
- 6 ounces bittersweet or semisweet chocolate, melted, slightly cooled
- 1 1/4 cups heavy cream
- 1/3 cup coarsely chopped unsalted, roasted pistachios
- SOUR CHERRY SAUCE
- 1 cup dried tart cherries
- 1 cup pure cherry juice
- 1/2 cup sugar
- TOPPING AND ASSEMBLY
- 3/4 cup chilled heavy cream
- 1/2 cup crème fraîche
- 2 tablespoons sugar
- Pinch of kosher salt
- 1/2 vanilla bean, split lengthwise
- SPECIAL EQUIPMENT
- A candy thermometer
Coconut Snowballs
By LRay
Better Homes and Gardens, December 2013, pagwe 127
- Double Vanilla Frosting:
- Coconut Milk Cake
- 4 eggs, separated, room temperture
- 3/4 cup sugar
- 1/3 cup coconut oil, room temperature
- 1 1/2 cups cake flour
- 3/4 cup unsweetened coconut milk
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon vanilla
- 5 egg whites
- 1 cup sugar
- 1 1/2 cups unsalted butter, cut into 1/2-inch cubes and softened
- 1 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon vanilla
- 4 teaspoons seedless raspberry of strawberry preserves
- To Assemble:
- 3 cups sweetened, flaked or shredded coconut
Grilled Summer Artichokes
By LRay
Better Homes and Gardens, June 2016, page 136
- 1 cup prepared mayonnaise, fresh preferred
- 1 tablespoon ground espelette pepper or 1/2 teaspoon cayenne pepper and 1/4 teaspoon paprika
- 1/4 teaspoon finely shredded lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 4 cloves garlic, peeled
- 1 lemon, halved
- 4 large artichokes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- Snipped fresh rosemary (optional)
Salad Greens and Veggies with Fried Okra Croutons
By LRay
From Southern Living Magazine
- 2 cups fresh corn kernels (or frozen, thawed)
- 3/4 cup white self-rising cornmeal
- 2 1/2 teaspoons creole seasoning, divided
- 2 cups sliced fresh okra (or frozen, thawed)
- vegetable oil
- 1 lb romaine lettuce, torn
- 2 medium tomatoes, seeded and finely chopped
- 1/4 cup vegetable oil
- 2 tablespoons white wine vinegar
- 2 cloves garlic, minced
SAVORY DOUBLE-WALNUT SCONES
By LRay
From Better Homes and Gardens August 2011 Carolyn Eichin / Contest Winner (Campbell, California) “Walnuts are ...
- 1 1/4 Cups CALIFORNIA WALNUTS
- 2 1/4 Cups ALL-PURPOSE FLOUR
- 2 Teaspoons BAKING POWDER
- 1/2 Teaspoon BAKING SODA
- 1/4 Teaspoon SALT
- 1/2 Cup COLD BUTTER
- 4 Ounces Gruyére Cheese, Shredded (1 Cup)
- 1/2 Teaspoon DRIED THYME, Crushed, or 1 1/2 Teaspoons Snipped Fresh Thyme
- 1 EGG Lightly Beated
- 1 Cup BUTTERMILK
- 1 Tablespoon HONEY
- 1 Tablespoon DIJON-STYLE MUSTARD
Brownies, Chocolate Chunk Brownies
By LRay
Cut 1/2 Pkg. of the chocolate into large chunks
- 2 packages Bakers German’s Sweet Chocolate -- cutting 2 squares--
- 1 1/3 cups Baker’s Angel Flake Coconut
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup butter
- 1 cup firmly packed brown sugar
- 3 tablespoons sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 Egg -- slightly beaten
- 1 teaspoon vanilla
Jambalaya (Treebeards)
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By LRay
Our jambalaya looks different from any other jambalaya we have ever tasted and perhaps that is why we like it so m...
- 3/4 3/4 1/2-inch pound smoked sausage, cut into 1/2-inch slices
- 5 5 1/2-inch stalks celery, chopped into 1/2-inch pieces
- 1 1/2 1 1/2 1/2-inch bell peppers, chopped into 1/2-inch pieces
- 2 2 1/2-inch medium onions, chopped into 1/2-inch pieces
- 1/2 1/2 1/2 teaspoon garlic powder
- 1/2 1/2 1/2 teaspoon ground thyme
- 1/4 1/4 1/4 teaspoon cayenne pepper
- 2 2 2 bay leaves
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1-pound, 12-ounce 12-ounce can diced tomatoes
- 1/2 1/2 1/2 pound Treebeards' shrimp (separate recipe below)
- 3/4 3/4 pound chicken (see recipe below)
Beet Yogurt with Herbs
By LRay
Recipes & Menus | recipes Beet Yogurt with Herbs Scoop up this vibrant condiment with wedges of warm pita
- 3 medium red or golden beets (about 1 pound), trimmed
- Kosher salt
- 1 1/2 cups plain 2% fat Greek yogurt
- 2 tablespoons finely chopped fresh mint plus torn leaves for serving
- 1 teaspoon finely chopped fresh tarragon
- 2 teaspoons (or more) red wine vinegar
Lamb Shoulder with Polenta and Beans
By LRay
Bon Appetit, September 2013, page 28
- Lamb Roast
- 2 cups fresh basil leaves
- 2 Tbsp. olive oil
- 13-lb. boneless lamb shoulder roast, tied (a butcher can do this)
- Kosher salt and freshly ground black pepper
- Polenta
- 4 sprigs thyme
- 1 small shallot, finely chopped
- 1 garlic clove, finely grated
- 1 cup coarse polenta
- 1 cup heavy cream
- 3 cups (or more) low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- Beans and Assembly
- 1/3 cup sugar
- 1/3 cup unseasoned rice vinegar
- 1/2 tsp. hot chili paste (such as sambal oelek)
- 1 tsp. kosher salt plus more
- 2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise 1/4” thick, divided
- 3 oz. thick-cut bacon, sliced crosswise 1/4” thick
- 114-oz. can cannellini beans, rinsed
- Freshly ground black pepper
- 3/4 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh cilantro leaves with tender stems
Three-Pea Chicken Salad
By LRay
Recipes & Menus | recipes Three-Pea Chicken Salad Gently poach chicken breasts, or use purchased rotisserie chick...
- 4 sprigs tarragon plus 2 tablespoons minced leaves
- 2 large shallots, 1 halved, 1 minced
- 2 garlic cloves, 1 smashed, 1 minced
- 1 pound skinless, boneless chicken breasts
- Kosher salt, freshly ground pepper
- 3/4 cup plain Greek yogurt
- 3 tablespoons olive oil
- 1/2 pound thinly sliced stringed sugar snap peas
- 1 cup shelled fresh English (or frozen, thawed) peas
- 1/2 cup thinly sliced stringed snow peas
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped fresh chives
- 2 teaspoons finely grated lemon zest plus 1 tablespoon (or more) fresh lemon juice
- 8 slices toasted whole grain bread and/or lettuce leaves