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Recipes
Apple Pie with an Irish Cheddar Crust
By LRay
Apples ripe and ready to pick
- Art of the Pie Double Crust Pie Dough
- (adapted for use with Kerrygold Dubliner Cheese or Kerrygold Cheddar Cheese – both are great)
- 2 1/2 cups all-purpose flour
- 12 Tablespoons Kerrygold Irish Salted Butter or Unsalted Butter cut into various small pieces ? pea to walnut size
- 2 oz (4 Tablespoons) Kerrygold Dubliner Cheese, grated and chopped fine with a knife
- 1/2 teaspoon kosher salt
- 6-8 Tablespoons of ice water (this is an average but it can take a little more or a little less)
- Apple Pie Filling
- For a 9" Deep Dish Apple Pie
- 10 About 10 cups heritage apples (skin on), quartered and cored.
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 gratings nutmeg
- 1 Tablespoon cider vinegar or fresh squeezed lemon
- 1 teaspoon Kerrygold Salted Butter chopped into little pieces
- Egg Wash
- 1 egg white mixed with 2 Tablespoons of water
- 1-2 Tablespoons sugar
Summer Garden Pie
By LRay
Southern Living AUGUST 2002
- 3 large tomatoes, peeled, seeded, and sliced
- 1 teaspoon salt, divided
- 1/2 (15-ounce) package refrigerated piecrusts
- 4 bacon slices
- 3 medium-size sweet onions, halved and thinly sliced
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1 cup mayonnaise
- 1/4 teaspoon pepper
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fine, dry breadcrumbs
Wakame-Cucumber Salad
By LRay
Bon Appetit, July 2014, page 91
- 1 oz. dried wakame
- 1/2 cup distilled white vinegar
- 2/3 cup sugar
- 3 tablespoons kosher salt
- 1 teaspoon black peppercorns
- 1/2 English hothouse cucumber or 2 kirby cucumbers, sliced 1/4” thick
- 1/4 medium daikon (Japanese white radish; about 6 oz.), peeled, thinly sliced
Classic Fresh Dutch Apple Cake with Caramel Glaze
By LRay
APPLE CAKE 1. Preheat oven to 325 degrees F
- APPLE CAKE
- 7 apples (preferably organic)
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon freshly ground cinnamon (preferably Ceylon) or 1-1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 3 eggs
- 1 1/2 cups vegetable oil
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 1/2 teaspoons vanilla
- 1 1/4 cups chopped pecans
- CARAMEL GLAZE
- 6 tablespoons unsalted butter
- 1/3 cup packed dark brown sugar
- 1/3 cup packed light brown sugar
- 1/2 cup whipping cream
- Pinch salt
Coffee Baba au Rhum
By LRay
Whitney Wright, Southern Living FEBRUARY 2014
- 6 large eggs, separated
- 1 1/4 cups granulated sugar
- 1 teaspoon coffee extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon finely ground coffee
- 1 teaspoon kosher salt
- 3/4 cup butter, melted
- 1/2 cup milk
- 3 cups firmly packed light brown sugar
- 3 cups brewed coffee
- 1/2 cup rum*
- Garnishes: whipped cream, fresh raspberries, powdered sugar
Beet-and-Cauliflower Soup
By LRay
Directions Heat oil in a medium pot over medium-high heat, and add onion; saute until just translucent, about 4 mi...
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion (from 1 medium)
- 6 cups chopped cauliflower (from 1 small head)
- 3 cups chopped peeled red beets (3 medium)
- Coarse salt
- 6 cups chicken broth
- 2 tablespoons coarsely chopped fresh dill, plus sprigs for garnish
Chocolate Puffs with Mascarpone Cream
By LRay
Makes: 16 servings Serving size: 1 filled cream puff Yield: 16 cream puffs Prep 45 mins Bake 25 mins
- Cream Puffs:
- Ingredients
- 2 eggs
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup water
- 1/4 cup whole milk
- 1/4 cup unsalted butter, cut into chunks
- 2 tablespoons sugar
- 1/4 teaspoon salt
- Filling
- 1/2 cup mascarpone cheese
- 1/2 cup whiping cream
- 2 tablespoons granulated sugar
- 2 teaspoons rose syrup or rose extract, or a drop or two of rosewater to taste (optional)
- Red food coloring (optional)
- Bittersweet or semisweet chocolate, melted (optional)
Vidalia Onion Pie with Mushrooms
By LRay
Southern Living AUGUST 2002
- 1 large Vidalia onion, halved and thinly sliced
- 2 cups sliced shiitake mushrooms
- 1 tablespoon olive oil
- 4 large eggs
- 1 cup whipping cream
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1 frozen (9-inch) deep-dish pastry shell, thawed
King Ranch Chicken
By LRay
Southern Living, January 2016, page 94
- 6 tablespoons butter
- 1 1/2 cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 cup chopped poblano peppers (about 2 medium peppers)
- 1 jalapeño pepper, seeded and chopped
- 2 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 3/4 cups reduced-sodium chicken broth
- 1 (10-oz.) can diced tomatoes with green chiles, drained
- 1 1/2 cups sour cream
- 2 pounds coarsely chopped smoked chicken (about 5 cups)
- 1 cup loosely packed fresh cilantro leaves, chopped
- 2 cups (8 oz.) shredded Monterey Jack cheese
- 2 cups (8 oz.) shredded sharp Cheddar cheese
- 18 (8-inch) soft taco-size corn tortillas
- 1/4 cup canola oil
- Vegetable cooking spray
Green Tomato Chow Chow
By LRay
The Local Palate, August/September 2014, page 115
- 5 pounds green tomatoes, medium diced
- 2 pounds yellow onion, julienned
- 2 red Serrano peppers or other medium-hot chiles, finely diced
- 4 green bell peppers, finely diced
- 1 large head cabbage, julienned
- 1/2 cup kosher salt
- 3 cups cider vinegar
- 3-inch piece fresh ginger, finely diced
- 1 tablespoon plus 1 teaspoon freshly ground black pepper
- 3 cups brown sugar
- 2 tablespoons whole mustard seeds
- 1/4 teaspoon ground cloves