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Recipes
Salted Caramel Frosting
By LRay
Southern Living (Mrs. Billett's White Cake) DECEMBER 2012
- 1 cup firmly packed dark brown sugar
- 1 cup butter
- 1/3 cup heavy cream
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Succulent Braised Venison
By LRay
Cabrini's Celtic Kitchen 2015
- 2 carrots, roughly chopped
- 1 c. roughly chopped turnips
- 2 roughly chopped onions
- 3 roughly chopped celery sticks
- Olive oil and butter, for frying
- 1 garlic clove, crushed
- 2 lbs. boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
- 5 tbsps. plain flour, seasoned with salt and pepper
- 2 tbsps. red currant jelly
- 2 c. dry red wine
- 2 c. beef stock
- 2 thyme sprigs
- 1 bay leaf
Summer Squash and Red Quinoa Salad with Walnuts
By LRay
Summer Squash and Red Quinoa Salad with Walnuts For this pretty side or meatless main salad, use medium and small ...
- 1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
- 2 teaspoons kosher salt plus more for seasoning
- 1 pound assorted summer squash
- 2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon Sherry vinegar
- 6 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup walnuts, toasted
- 1/4 cup fresh basil leaves, torn
Cloud Cake
By LRay
Martha Stewart Living, December 2014, page 125
- Unsalted butter, room temperature, for pans
- 1 1/2 cups sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon coarse salt
- 6 large egg whites, room temperature
- Pinch of cream of tartar
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- Pinch of coarse salt
- 1 1/2 cups buttermilk
- 3 large egg yolks
- 1/2 vanilla bean, split lengthwise and seeds scraped
- Nonstick cooking spray
- 1/3 cup sugar
- 2 tablespoons corn syrup
- Whipped cream, for serving
King of King Cakes
By LRay
The Local Palate, February 2016, page 95
- Brioche
- 1 cup dark brown sugar, firmly packed
- 1 cup butter, softened
- 4 teaspoons ground cinnamon, divided
- 1 1/2 teaspoon orange zest, divided
- 1 cup warm whole milk (about 95 degrees)
- 1/2 cup granulated sugar
- 2 tablespoon dry yeast
- 3 3/4 cups all-purpose flour, divided, plus more for kneading
- 1 cup butter, melted
- 5 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1 3/4 cups Salted Caramel Sauce (your favorite), divided
- 3 fresh bananas, sliced diagonally
- Mascarpone Filling (recipe follows)
- 3/4 cup toasted pecans
- Praline Glaze (recipe follows)
- 2 to 3 sheets edible gold leaf
- Mascarpone Filling
- 8 ounces mascarpone cheese, room temperature
- 8 ounces cream cheese, softened, room temperature
- 1/8 teaspoon salt
- 1 cup powdered sugar, sifted
- 1/2 to 1 teaspoon fresh lemon juice
- Praline Glaze
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup butter
- 1/4 cup heavy whipping cream
- 1/2 cup praline liqueur
- 2 tablespoons molasses
Blue Crab Soup with Spring Onions and Corn
By LRay
The Local Palate, June/July 2014, page 48
4.1/5
(13 Votes)
She-Crab Soup
By LRay
Southern Living JUNE 2003
- 1 quart whipping cream
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 fish bouillon cubes
- 2 cups boiling water
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 tablespoons lemon juice
- 1/4 teaspoon ground nutmeg
- 1 pound fresh crabmeat
- Garnish: chopped parsley
- 1/3 cup sherry (optional)
CHOCOLATE TRUFFLES
By LRay
Luxurious, soft and delicate chocolate truffles
- 4 Ounces UNSALTED BUTTER
- 1/3 Cup HEAVY CREAM
- 8 ounces BITTER SWEET CHOCOLATE
- 3 Strips ORANGE PEEL
- 3 Tablespoons GRAND MARNIER.
- 1/2 Cup COCOA
Turkey Salad for a Crowd (50)
By LRay
From the St. Andrew's Ladies (Serves 50) Provided by Friend K
- Salad:
- 1 14-pound Turkey
- 2 Quarts Diced Celery
- 2 Quart Seedless Green Grapes
- 18 Hard Boiled Eggs, Diced
- 2 Cups Toasted Almonds, Slivered
- Salt to Taste
- Dressing:
- 1 Pint Whipping Cream
- 1 Quart Miracle Whip
- 1/4 Cup Vinegar
- 1/4 Cup Sugar
- Salt to Taste
Citrus-Marinated Fish Tacos
By LRay
Better Homes & Gardens. May 2015, page 116
- 1 pound firm skinless white fish fillets, such as cod, halibut, or sea bass
- 1/2 cup orange juice
- 1 tablespoon honey
- 1 jalapeno chile pepper, chopped
- 1 clove garlic, minced
- 1 6 ounce container plain Greek yogurt
- 1/2 of an English (seedless) cucumber, chopped (1 cup)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 8 6-inch soft corn or flour tortillas, warmed
- Shredded lettuce, jalapeno slices, and/or orange zest (optional)