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Recipes
CORN ICE CREAM SHORTCAKES WITH BLUEBERRY COMPOTE
By LRay
Active Time: 50 Minutes Total Time: 4 Hours 55 Minutes Serves: 10 Summer corn isn't just for eating off the...
- For the Ice Cream
- 4 Ears CORN, Shucked
- 2 Cups WHOLE MILK
- 2 Cups Heavy CREAM
- 3/4 Cup GRANULATED SUGAR
- COARSE SALT
- 9 Large EGG YOLKS
- For the Shortcakes
- 3 Cups ALL-PURPOSE FLOUR, Plus More for Surface
- 1 Cup CAKE FLOUR (Not Self-Rising)
- 1 Tablespoon BAKING POWDER
- 1 Teaspoon BAKING SODA
- 2 Tablespoons Plus 1 teaspoon GRANULATED SUGAR
- SALT
- 2 Sticks Cold UNSALTED BUTTER, Cut into Small Pieces
- 1 1/2 Cups LOW-FAT BUTTERMILK
- HEAVY CREAM, for Brushing
- COARSE SANDING SUGAR, for sprinkling
- For the Blueberry Compote
- 6 Ounces BLUEBERRIES (1 1/2 Cups)
- 1/3 Cup GRANULATED SUGAR
- 2 Tablespoons WATER
- 2 Tablespoons Fresh LEMON JUICE
Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce
By LRay
James Farmer, Southern Living NOVEMBER 2013, page 82
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fig preserves
- 1/2 cup chopped toasted pecans
- Buttermilk Glaze
- Vanilla Hard Sauce
- Garnishes: fresh rosemary sprigs, fresh fig halves
Acorn Candy
By LRay
Directions Stir together peanut butter and butter in a bowl with a wooden spoon
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 cups confectioners' sugar
- 6 ounces good-quality semisweet chocolate
- 36 branch-shaped pieces from mini pretzels
Lentil Hummus
By LRay
Bring 8 cups water to a boil in a medium saucepan
- 1 cup brown or green lentils
- 1/4 cup cashew butter
- 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 large lemons)
- 1/2 teaspoon finely grated garlic
- 1/2 teaspoon hot sauce, such as Cholula
- Coarse salt
- 3 teaspoons extra-virgin olive oil
- 1 1/2 tablespoons fresh flat-leaf parsley leaves
- 4 pocketless whole-wheat pitas, toasted or grilled and cut into wedges
Tuna Nicoise
By LRay
Steam ¾ pound small round potatoes until tender, 12 to 15 minutes
- 3/4 pound small round potatoes
- 2 tablespoons dry vermouth
- 1 Large Can olive oil-packed tuna
- 2 Cup Blanched green beans
- Two hard-cooked eggs
- Assortment of your favorite olives
- Lemon wedges as desired
- Extra-virgin olive oil to drizzle
- Flakey sea salt
- Freshly ground pepper.
Cherry Hand Pies
By LRay
Cherry Hand Pies Forget the plates and forks (but not the napkins): This is the best way to bring pie to a picnic
- 1 1/2 tablespoons cornstarch
- 2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
- 2/3 cup dried cherries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
- Flour (for dusting)
- 1 large egg white
- 1 1/2 teaspoons raw sugar
Turkey and Mushroom Risotto
By LRay
Recipes & Menus | recipes Turkey and Mushroom Risotto The best leftover recipe is risotto with turkey and wild mu...
- 8 cups Day-After Turkey Stock (click for recipe)
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 small yellow onion, thinly sliced
- 2 cups assorted fresh mushrooms (preferably wild, but white buttons will do), thinly sliced
- 2 cups arborio or carnaroli rice
- 1 cup shredded leftover turkey meat (optional)
- 1/2 cup shredded Parmesan
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped flat-leaf parsley
Tuna Burger
By LRay
The Local Palate, August/September, page 49
- For Black Sesame Mayo:
- Burger
- 1 1/2 pounds tuna, ground or finely diced by hand
- 2 tablespoons green onion, finely minced
- 1 tablespoons crushed red pepper
- 2 teaspoons salt
- 1 tablespoons sesame oil
- 4 buns, preferably homemade
- 1/2 cup black sesame mayo (see recipe below)
- 12 slices of tempura avocado (see recipe below)
- 12 sprigs fresh cilantro
- 1/4 cup black sesame seeds, toasted
- 2 egg yolks
- 1/4 cup + 2 tablespoons water
- 1/2 cup canola oil
- 1 tablespoon sesame seed
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons salt
- For Tempura Avacado:
- 1 gallon canola oil
- 1/4 cup all-purpose flour
- 1/4 cup corn starch
- 1/3 cup + 2 tablespoons ice-cold soda water
- Fine sea salt
- 1 extra-firm, unripe avocado (do not use a soft avocado)
Grilled Leg of Lamb with Herb Salt
By LRay
Bon Apetit, August 2014, page 78 NUTRITIONAL INFORMATION Calories (kcal) 350 Fat (g) 19 Saturated Fat (g) 7 Choles
- INGREDIENTS
- 4 pounds boneless leg of lamb
- 2 tablespoons olive oil
- 2 1/2 tablespoons Herb Salt (click for recipe)
- Anchovy Mayonnaise (click for recipe)
Mediterranean Honey Walnut Salad
By LRay
This is one of my favorite salads to make because you “wake up your mouth” with the combo of tangy and sweet fl...
- Honey Walnuts:
- 1 cup walnuts
- 2 Tablespoons honey
- Salad:
- 1 1/2 lbs baby spinach
- 4 oz crumbled feta cheese
- 1/2 cup craisins
- 1 apple, chopped
- 1 cup honey walnuts
- Salad Dressing:
- 1/2 cup olive oil
- 1 T honey
- 2 T cranberry juice
- 2 T rice vinegar
- 2 T Dijon mustard
- salt and pepper to taste