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Recipes
Anise Platzen
By LRay
From the Kitchen of Friend K
- 6 Eggs
- 1 Pound Sugar
- 1 Teaspoon Anise Oil
- 2 & 1/2 Cups Fluor
- 1/2 Teaspoon Salt
Pork Roast With Caramelized Parsnips
By LRay
Directions Preheat oven to 425 degrees
- Coarse salt and freshly ground pepper
- 1 teaspoon whole fennel seeds
- 1 teaspoon finely grated orange zest
- 1 teaspoon coarsely chopped fresh rosemary, plus one sprig (optional)
- 1 boneless pork loin roast (2 1/2 pounds), tied with kitchen twine
- 1 1/2 pounds parsnips, peeled and cut into 3-by-1-inch pieces (1/2 inch thick)
Lemon-Anchovy Vinaigrette
By LRay
Bon Appetit, June 2014, page 47
- 2 lemons
- 4 anchovy fillets packed in oil, drained, finely chopped
- 1/2 cupo live oil
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Turnip Greens with Turnips
By LRay
Southern Living OCTOBER 2001
- 2 (1-pound) packages prewashed fresh turnip greens
- 2 turnips
- 1/4 pound salt pork (streak of lean) or smoked pork shoulder
- 1 quart water
- 1 tablespoon bacon drippings
- 1/2 teaspoon sugar
- Pepper Sauce (optional)
Pink-Lemonade Thumbprints
By LRay
Martha Stewart Living, June 2015, page 52
- 2 1/2 cups all-purpose flour
- 2 cups confectioners' sugar, plus more for dusting
- 1 teaspoon coarse salt
- 2 sticks unsalted butter, room temperature
- 2 tablespoons finely grated lemon zest, plus 1/4 cup fresh lemon juice
- 1 raspberry
Spinach Cheese Puff
By LRay
Directions 1. Allow egg yolks and egg whites to stand at room temperature for 30 minutes
- 6 egg yolks
- 6 egg whites
- 2 tablespoons grated Parmesan cheese
- 1/4 cup finely chopped shallots
- 2 cloves garlic, minced
- 3 tablespoons butter or margarine
- 1/4 cup finely snipped dried tomatoes (not oil-packed)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup milk
- 1 cup shredded Swiss or Gruyere cheese (4 ounces)
- 8 ounces fresh spinach, cooked, well drained, and finely chopped,* or one 10-ounce package frozen chopped spinach, thawed and well drained
- 1/4 cup finely chopped prosciutto
Spicy Oven-Roasted Potatoes
By LRay
Recipes & Menus | recipes Spicy Oven-Roasted Potatoes The fact that these fries are healthier is almost beside th...
- 3 russet potatoes (about 1 1/2 lb.), unpeeled, each cut lengthwise into 8 wedges
- 1/4 cup olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8-1/4 teaspoon cayenne pepper
- Kosher salt, freshly ground pepper
Christmas Cake
By LRay
Recipe from Mabel Manser and provided by friend K
- 1 1 1 Cup Sugar
- 4 4 4 Eggs
- 8 8 8 Ounces Pitted Dates
- 1 1 1 Cup English Walnuts
- 1 1 1 Cup Pecans
- 2 2 2 Cups Brazil Nuts
- 1 1 1 Bottle Maraschino cherries, halved (juice from cherries)
- 1 1 1 Cup Flour
- 1 1 1 Teaspoon Vanilla
- 1 1 1 Teaspoon Baking Powder
- Pinch Pinch Salt
Flatbread with Smoked Trout, Radishes, and Herbs
By LRay
Bon Appetit, April 2016, page 88
- 3 cups plain whole-milk yogurt
- Vegetable oil (for grill)
- 1/2 Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved
- 2 5-ounce packages smoked trout, coarsely flaked
- 4 radishes, trimmed, thinly sliced on a mandoline
- 1/4 cup coarsely chopped dill
- 2 tablespoons sliced chives
- Flaky sea salt
- Freshly ground black pepper
- Lemon wedges (for serving)
- Cheesecloth
Crab Cakes and Baby Greens with Lemon Vinaigrette
By LRay
From Bon Appetit (November, Year Unknown)
- 3/4 cup plain dry breadcrumbs
- 1 pound fresh crabmeat, drained well, picked over
- 1/4 cup mayonnaise
- 3 tablespoons chopped fresh chives
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon hot pepper sauce
- 1 large egg, beaten to blend
- 1/4 cup vegetable oil
- 12 cups mixed baby greens
- Lemon Vinaigrette
- Additional chopped fresh chives
- Lemon Vinaigrette
- Makes about 3/4 Cup
- 1/2 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced shallot
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon sugar