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Recipes
Mocha Chocolate Mousse
By LRay
Virginia Willis, Southern Living FEBRUARY 2014
- 3 (4-oz.) bittersweet chocolate baking bars (60% cacao), chopped
- 2/3 cup strong-brewed coffee
- 1/4 cup bourbon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon reduced-sodium soy sauce
- 1 2/3 cups heavy cream, divided
- 1/4 cup sugar
- Store-bought shortbread cookies (optional)
- Toppings: sweetened whipped cream, fresh raspberries, chocolate shavings
Gooey Butter Bars
By LRay
1. Preheat oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter
- 2/3 cup butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup light-colored corn syrup
- 1 egg
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 2/3 cup half-and-half
- 3 cups sliced and/or halved fresh strawberries
- 2 tablespoons honey
- 1 teaspoon grated fresh ginger
Zeppole with Chocolate Sauce
By LRay
Recipes + Menus | recipes Zeppole with Chocolate Sauce "I like to put these little doughnuts in a brown paper ...
- 8 oz.
- 70 % bittersweet chocolate, chopped
- 1 1
- cup
- heavy whipping cream
- 1/4 1/4
- cup
- honey
- 2 2
- cups
- plus 1/2 Tbsp. bread flour
- 1/2 1/2
- cup
- plus 1/2 Tbsp. whole milk
- 3 Tbsp.
- sugar
- 1 1/2 tsp.
- lemon zest
- 3/4 tsp.
- active dry yeast (from 1 envelope)
- 3/4 tsp.
- fine sea salt
- 2 2
- large eggs
- 3/4 3/4
- cup
- (1 1/2 sticks) unsalted butter, room temperature, cut into cubes
- Vegetable oil (for deep-frying)
- Powdered sugar
Orecchiette with Sausage, Corn, and Chiles
By LRay
Step 1Bring a large pot of generously salted water to a boil
- Coarse salt and freshly ground pepper
- 1 pound orecchiette
- 8 ounces sweet Italian sausage, casings removed
- 2 tablespoons unsalted butter
- 1 to 3 jalapeno or Fresno chiles, very thinly sliced crosswise
- 4 1/2 cups fresh yellow corn kernels (from about 6 ears)
- Sour cream, for serving
- Fresh cilantro leaves, for serving
Roast Goose With Apricot and Rice Stuffing
By LRay
The elegant bird is filled with an herbed rice and apricot stuffing
- STUFFING:
- 1 cup dried apricots, coarsely chopped
- 1/2 cup dried currants
- 2 cups ruby port
- 4 cups chicken stock, or canned broth
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 small onions, minced
- 2 celery stalks, chopped
- 2 cups long-grain rice
- 1/2 cup chopped fresh parsley
- 2 tablespoons minced fresh thyme ,or 2 teaspoons dried, crumbled
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- SAUCE:
- 2 cups apple cider
- 4 cups goose stock, or chicken stock
- GOOSE:
- 1 (11- to 13- pound) goose, fat removed from cavity; neck, gizzard ad heart reserved for goose stock
- 1 lemon, halved
- 1 tablespoon salt
- 1 tablespoon freshly ground pepper
- 2 cups goose stock (see recipe below)
- GOOSE STOCK (Bon Appétit November 1989 page 84).
- Makes 6 Cups.
- 9 cups chicken stock or canned low-salt broth
- Neck, gizzard and hear form 1 goose
- 2 celery stalks, chopped
- 1 carrot, peeled and chopped
- 1 bouquet garni (1 celery stalk, 1 bay leaf, 2 thyme sprigs, 6 peppercorns)
- 1/2 cup currant jelly
Chocolate-Hazelnut Raspberry Shortcakes
By LRay
Better Homes & Gardens, June 2014, page 142
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/4 cup shortening, chilled
- 1 1/4 cups cake flour
- 1 1/4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup plus 1 tablespoon whipping cream
- 1 egg, separated
- 1/4 cup chocolate-hazelnut spread
- 1 teaspoon vanilla
- 6 ounces dark chocolate (64% cacao), melted
- 1 1/2 cups fresh raspberries
- 1 tablespoon seedless raspberry preserves
- 1 teaspoon turbinado sugar
- Raspberry Whipped Cream
Pots de Crème with Riesling-Poached Grapes
By LRay
Recipes & Menus | recipes Pots de Crème with Riesling-Poached Grapes You can make these custards and their grap...
- 1 750-ml bottle off-dry Riesling
- 4 cups black seedless grapes or red seedless grapes
- 10 tablespoons sugar, divided
- 11 large egg yolks
- Pinch of sea salt
- 2 1/4 cups heavy cream
- 3/4 cup whole milk
- 3/4 cup sour cream
The Softest Scramble
By LRay
These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks
- 4 large eggs
- 2 tablespoons chilled unsalted butter, divided
- Cayenne pepper
- Kosher salt
Tortelloni-and-Grilled Vegetable Salad
By LRay
Marian Cooper Cairns, Southern Living JULY 2014, page 122
- 3 medium zucchini (about 3/4 lb.), cut in half lengthwise
- 1 (8-oz.) package sweet mini bell peppers, trimmed and seeded
- 1 (20-oz.) package refrigerated cheese-and-spinach tortelloni
- 1/2 cup Lemon-Shallot Vinaigrette
- 1 cup torn fresh basil leaves
Hake Burgers
By LRay
Martha Stewart Living, July/August 2016, page 18
- 2 1/2 pounds skinless hake or cod
- 2 large eggs, beaten
- 1/3 cup plus 1/2 cup mayonnaise
- 1 1/2 cups fresh breadcrumbs
- 1/4 cup capers, coarsely chopped
- 1/4 cup minced fresh chives
- Coarse salt
- Pinch of cayenne pepper
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 tablespoons Dijon mustard
- 8 brioche buns, split
- Quick-Pickled Red Onions
- Watercress sprigs