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Recipes
Apple-Sweet Potato Cobbler
By LRay
The Local Palate, November 2014, page 103
- For Apple Pie Filling
- 3 1/2 cups sugar
- 1/3 cup light brown sugar
- 1/2 cup cornstarch
- 4 teaspoons powdered cinnamon
- 2 teaspoons powdered ginger
- 1/4 teaspoon freshly grated nutmeg
- 6 pounds Gala apples, peeled, cored, and cut into 1/2-inch-thick slices, about 9–10 cups
- 1 teaspoon kosher salt
- 1 cup raisins, plumped by soaking in hot water or hot tea until soft, then strained
- 1 1/2 cups chopped, toasted pecans
- For Sweet Potato Biscuits
- 3 medium-sized sweet potatoes
- 1 1/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon freshly grated ginger
- 1/8 teaspoon black pepper
- 1/3 cup firmly packed light brown sugar
- 1 stick unsalted butter, cut into pieces and chilled
- 3 tablespoons heavy cream
- 3 tablespoons raw sugar
Tian Provencal With Polenta
By LRay
Martha Stewart Living, November 2015, page 48
- 6 tablespoons extra-virgin olive oil, plus more for baking dish
- 2 cups whole milk
- 1 1/2 cups quick-cooking polenta
- Coarse salt and freshly ground pepper
- 1 large leek, white and pale-green parts only, thinly sliced into half-moons and washed well (2 cups)
- 1/2 small eggplant (6 ounces), cut into 1/8-inch rounds
- 1 large zucchini (10 ounces), cut into 1/8-inch rounds
- 2 medium tomatoes (10 ounces), cut into 1/8-inch rounds
- 1 cup coarsely grated (on the large holes of a box grater) Gruyere
Pâte Sucrée
By LRay
Recipes & Menus | recipes Pâte Sucrée Adding egg yolks, cream, and sugar transforms a standard crust into somet...
- 3 large egg yolks
- 1/4 cup heavy cream
- 2 3/4 cups all-purpose flour
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1/4 cup plus 3 tablespoons sugar
- 1/4 teaspoon kosher salt
Vanilla and Honey Shortbread Pie
By LRay
Directions Crust Spray 2 nine inch pie pans with non-stick cooking spray
- Crust
- 12 Walkers Highlander Shortbread
- 12 Walkers Vanilla Shortbread
- 4 tbsp. unsalted butter, melted
- 2 tbsp. creamy peanut butter
- 1 tbsp. honey
- Filling
- 4 cups cold milk
- 1 tsp. salt
- 2 tsp. vanilla extract
- 3 egg yolks
- 1/2 cup cornstarch
- 3 tbsp. unsalted butter
- 2/3 cup granulated sugar
- 3-4 tbsp. honey
- 3 Walkers Pure Butter Shortbread Fingers, crushed/ground
- Topping
- Whipped cream (I used 2 cups/1 pint worth of heavy cream, whipped, with cornstarch, powdered sugar, honey, and a lot of vanilla)
- Optional-Walkers shortbread cookies/cookie crumbs
Upside-Down Banana Split Pie
By LRay
For extra chocolate flavor, grate a chocolate bare over the top before serving
- 2 2
- cupsall-purpose flour
- 2 2
- tablespoonsunsweetened cocoa powder
- 1/4 1/4
- teaspoonsalt
- 1/3 1/3
- cupshortening
- 1/3 1/3
- cupbutter
- 6 - 7 6 - 7
- tablespoonscold water
- 4 4
- ouncessemisweet chocolate chips
- 3/4 3/4
- cupsugar
- 1/4 1/4
- cupcornstarch
- 3 3
- cupsmilk
- 4 4
- ouncesunsweetened chocolate, chopped
- 5 5
- egg yolks, beaten
- 1 1
- tablespoonbutter
- 2 2
- teaspoonsvanilla
- Sweetened whipped cream (optional)
- Sliced bananas
- Maraschino cherries
- 1/2 1/2
- cupEasy Fudge Sauce
Cinderella Cheesecake
By LRay
Savor the Moment by the Junior League of Boca Raton
- 3 (1-oz.) unsweetened chocolate baking squares
- 1/4 cup unsalted butter
- 1/2 cup sifted all-purpose flour
- 1/8 teaspoon table salt
- 1/8 teaspoon baking powder
- 2 large eggs
- 1 cup firmly packed light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 (1-oz.) bittersweet chocolate baking square, finely chopped
- 1 1/2 (8-oz.) packages cream cheese, softened
- 1 cup firmly packed light brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 1/3 cups creamy peanut butter
- Sour Cream Topping
- Chocolate curls
Daniel Boulud’s Madeleines
By LRay
Bon Appetit, February 2015, Page 8
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup all-purpose flour, plus more for dusting
- 2 large eggs
- 1/3 cup granulated sugar
- 1 tablespoon light brown sugar
- 1 tablespoon honey
- 2 teaspoons finely grated lemon or orange zest
- 6 tablespoons (3/4 stick) unsalted butter, melted, warm
- Nonstick vegetable oil spray
- Powdered sugar
- Special Equipment
- Three 20-cake mini madeleine pans or one 12-cake regular madeleine pan
Bloody Mary Green Bean Salad
By LRay
Southern Living, November 2014, 113
- SALAD
- 1 pound haricots verts (French green beans), trimmed
- 1/2 cup thinly sliced red onion $
- 12 pickled okra pods, sliced
- 1 pt. grape tomatoes, halved $$
- 4 celery ribs, sliced $
- 1/4 cup fresh celery leaves $
- DRESSING
- 1/3 cup Bloody Mary mix
- 2 tablespoons fresh lemon juice $
- 1 1/2 teaspoons dry mustard
- 3/4 teaspoon kosher salt
- 3/4 teaspoon hot sauce (such as Tabasco) $
- 1/4 teaspoon ground black pepper $
- 4 1/2 teaspoons prepared horseradish, divided $
- 1/2 cup extra virgin olive oil $
Coconut Cream Pie
By LRay
Directions Prepare the crust: Preheat oven to 375 degrees
- For the Crust 1 disk Pate Brisee All-purpose flour, for surface
- 1 disk Pate Brisee
- All-purpose flour, for surface
- For the Filling 1/2 cup granulated sugar 1/4 cup cornstarch 1/2 teaspoon coarse salt 1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can) 1 1/4 cups whole milk 4 large egg yolks 3/4 teaspoon pure vanilla extract 1 cup shredded sweetened coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon coarse salt
- 1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)
- 1 1/4 cups whole milk
- 4 large egg yolks
- 3/4 teaspoon pure vanilla extract
- 1 cup shredded sweetened coconut
- For the Topping 1/2 cup large-flake unsweetened dried coconut (optional) 1 1/2 cups heavy cream 2 tablespoons confectioners' sugar
- 1/2 cup large-flake unsweetened dried coconut (optional)
- 1 1/2 cups heavy cream
- 2 tablespoons confectioners' sugar
Spiced Black Lentils with Yogurt and Mint
By LRay
Bon Appetit, November 2013, page 50
- 1/2 teaspooncoriander seeds, crushed
- 1/2 teaspoon cumin seeds, crushed
- 1/2 teaspoon mustard seeds
- 2 tablespoons olive oil plus more
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup black beluga lentils
- 3 cups(or more) low-sodium vegetable broth or chicken broth
- 1 teaspoon red wine vinegar
- Kosher salt, freshly ground balck pepper
- 1 cup plain Greek yogurt
- 1/4 cupfresh mint leaves, thinly sliced