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Recipes
Cornish Pie
By LRay
Cabrini's Celtic Kitchen 2015
- 2 chickens (about 3 pounds each), washed, dried and jointed
- seasoned flour, for dusting
- 1 large onion, chopped
- 4 ounces butter
- 4 ounces parsley (with roots and stems), finely chopped
- 1 leek, finely chopped
- 2/3 cup milk
- 2/3 cup light cream
- 1 1/3 cup heavy cream
- salt and freshly ground black pepper, to taste
- 1 egg, beaten with 1 tablespoon milk, to glaze
- Purchase or make enough rich, shortcrust pastry (made without the sugar) to cover a large, deep pie dish
Tres Leches Cake
By LRay
Recipes & Menus | recipes Tres Leches Cake Cakes soaked in a sauce are designed so they can be made a day ahea...
- Unsalted butter (for pan)
- 1 1/2 cups all-purpose flour plus more
- 1 tablespoon baking powder
- 1/4 teaspoon ground cinnamon
- 6 large egg whites
- 1 1/2 cups sugar
- 3 large egg yolks
- 2 1/2 teaspoons vanilla extract, divided
- 1/2 cup whole milk
- 1 cup evaporated skim milk
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 tablespoon dark rum
Hot Water Chocolate Cake
By LRay
Another great recipe from Peggy Chambers
- 1 cup shortening
- 2 cups white sugar
- 1/2 cup cocoa, mixed in
- 1/2 cup boiling water, to make a smooth paste
- 1 cup milk
- 2 eggs
- 1 cup all-purpose flour
- 1 cup cake flour
- 3 1/2 teaspoons baking powder
- 2 teaspoons baking soda, mixed in
- 3/4 cup boiling water
Glazed Ham with Horseradish Cream
By LRay
Preheat oven to 350 degrees with rack in lower third
- The anchor for our sumptuous spread is a glazed bone-in ham. It's basted with a spicy-sweet blend of honey, fresh horseradish, and allspice, which helps burnish and crisp the skin. Horseradish cream amplifies the flavors in the glaze.
- 1 smoked ham (10 to 14 pounds), bone in and rind on
- 2/3 cup lightly packed grated fresh horseradish (from a 6-inch piece of peeled horseradish root), divided
- 1/2 cup honey
- 1/4 teaspoon ground allspice
- Coarse salt and freshly ground pepper
- 1 cup creme fraiche
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon finely chopped shallot
Roast Sirloin of Beef
By LRay
Recipes + Menus | recipes Roast Sirloin of Beef A generous sprinkling of gray sea salt provides a genuine cru...
- 1 1
- 2-pound 3"-4"-thick top sirloin or strip loin roast
- Gray sea salt and freshly ground black pepper
- 2 2
- tablespoons
- olive oil
Apple Cornbread Cobbler
By LRay
The Local Palate, February 2015, Page 57
- Cornbread
- 1/4 cup oil
- 1 cup buttermilk
- 1 egg
- 1/4 cup sugar
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 tablespoon salt
- Cornbread Pudding
- 1 pint whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 1 pinch cinnamon
- 1 quart cornbread, crumbled (recipe above)
- Apple Cobbler
- 6 large Granny Smith apples, cored and sliced
- 1/2 cup sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 pinch nutmeg
- 1 teaspoon lemon juice
Korean-Style Fried Chicken With Ginger Sauce
By LRay
The Local Palate, August/September, 2014, page 108
- Korean Dredge
- 4 egg whites
- 1 cup water
- 1 cup potato starch
- 1/2 cup Bob’s Red Mill gluten-free flour
- 2 tablespoons baking soda
- Korean Ginger Sauce
- 1 tablespoon oil of choice
- 1/2 cup ginger, peeled and minced by hand
- 1/2 cup water
- 2 tablespoons soy sauce
- 1/2 cup brown sugar
- 2 tablespoons rice vinegar
- 1/2 cup Karo corn syrup
- Dry Mix
- 2 tablespoons sesame seeds
- 2 tablespoons chives, thinly sliced
- 1 1/2 teaspoons dry red pepper flakes
- Frying and Assembly
- 16 frenched chicken wing drummettes
- 4 cups oil for frying
Herbed Cheese-Stuffed Mushrooms
By LRay
Southern Living Magazine
- 1 (12-Ounce) Carton Large Fresh Mushrooms
- 1 (3-Ounce) Package Cream Cheese, Softened
- 1/2 Cup Freshly Grated Parmesan Cheese1 Tablespoon chopped fresh parsley
- 1 1/2 Teaspoons chopped fresh rosemary
- 1 1/2 Teaspoons fresh thyme
- 1/2 teaspoon Worcestershire sauce
- Pinch of Salt
- Pinch of Pepper
- Pinch of Ground Nutmeg
Crunchy Cashew-Sesame Bars
By LRay
Bon Appetit, January 2015, page 69
- Nonstick vegetable oil spray
- 1 1/2 cups cashews
- 6 tablespoons raw sesame seeds
- 5 tablespoons flaxseed
- 1/4 cup wheat bran
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 1/2 cup pure maple syrup
- 1 tablespoon coconut oil
Beef Wellington with Madeira Sauce
By LRay
From December 1999 Bon Appetit page 102
- Chicken Liver Pâté
- to if you want to go all out, substitute
- purchased pâté de foie gras!]
- 2 2 2 tablespoons (1/4 stick) butter
- [If you can get chicken fat, render it
- and use it instead of butter.]
- 1 1 1 pound chicken livers, trimmed
- 1 1 1 medium onion, chopped fine
- 1 1 1 tablespoon chopped fresh thyme
- 2 2 2 tablespoons brandy
- Beef
- 2 2 2 tablespoons vegetable oil
- 4 tenderloin (about 4 pounds), fat trimmed
- 17.3-ounce 17.3-ounce package One 17.3-ounce package frozen puff pastry
- (2 sheets), thawed
- 1 1 to egg, beaten to blend (for glaze)
- Madeira Sauce
- 2 about 2 cups
- 2 2 2 tablespoons (1/4 stick) butter
- 1/2 1/2 1/2 cup chopped onion
- 1/4 1/4 1/4 cup minced celery
- 1/4 1/4 1/4 cup minced carrot
- 2 2 2 tablespoons all-purpose flour
- 2 2 2 cups canned beef broth
- [or homemade beef stock]
- 1/2 1/2 1/2 cup chopped seeded tomatoes
- 1/2 1/2 1/2 cup Madeira
- 1/2 1/2 1/2 teaspoon chopped fresh thyme