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Recipes
Ginger Shortbread Cookies with Lemon-Cream Cheese Frosting
By LRay
Southern Living, January 2016, page 128
- 1 cup butter, softened
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 tablespoons minced crystallized ginger
- 1/8 teaspoon table salt
- PARCHMENT PAPER
- Lemon-Cream Cheese Frosting
- 1/2 (8-oz.) package cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
Cinnamon-Sugar Doughnut Bites
By LRay
Matt Moore, Southern Living, MAY 2014, page 135
- Vegetable oil
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 large egg, beaten
- 1/2 cup milk
- 3 tablespoons unsalted butter, melted
- Garnish: Powdered sugar
Chocolate-Cinnamon Pear Loaf Cake
By LRay
Better Homes and Gardens, November 2013, page 140
- 3 8 ounces Bartlett pears, peeled
- 2 cups water
- 1/4 cup granulated sugar
- 1 tablespoon orange juice
- 1 3-inch stick cinnamon
- 1 2/3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk or sour milk*
- 1/2 cup olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 3 ounces white baking chocolate, melted
- Finely shredded orange peel (optional)
Ombre Mocktail
By LRay
Martha Stewart Living, April 2016, page 28
- One Pineapple Peeled, cored, and chopped.
- Coarse Salt
- Guava or Passion-Fruit Juice
- 1 Tablespoon Fresh Lime Juice
- Grenadine Syrup
Hot Pear Toddy
By LRay
In a saucepan, combine 4 cups pear nectar, 2 cinnamon sticks, 6 whole cloves, and an inch of fresh ginger, thinly s...
- 4 cups pear nectar
- 2 cinnamon sticks
- 6 whole cloves
- 1 inch of fresh ginger thinly sliced.
- One shot of pear brandy
- One Pear Sliced for garnish
Beet, Plum, and Ricotta Salad
By LRay
Martha Stewart Living, July/August 2014, page 50
- 3 medium beets (such as a mix of red, yellow, and Chioggia), trimmed, scrubbed, and quartered
- 3 plums, pitted and cut into wedges
- 1/2 cup fresh ricotta
- 3 teaspoons champagne vinegar
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 1/4 cup fresh basil leaves
Pomegranate-Merlot Braised Lamb Shanks
By LRay
Pomegranate juice lends a sweet-tart flavor to this slow-cooked lamb dish, while cinnamon, cumin and allspice add a...
- 4 1/2 pounds lamb shanks
- Kosher salt and freshly ground pepper, to taste
- 3 tablespoons vegetable oil
- 1 large yellow onion, diced
- 1 tablesoon minced garlic
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh thyme
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon allspice
- 1 bay leaf
- 1 cup Merlot
- 1 cup pomegranate juice
- 2 tablespoons honey
- 1 cup chicken broth
- 6 carrots, peeled and halved lengthwise
- 1 teaspoon red wine vinegar
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/3 cup pomegranate seeds
- Cooked couscous for serving
Classic Succotash
By LRay
Southern Living, July 2015, Page 118
- cups fresh lima beans
- 1/2 small yellow onion $
- 4 fresh thyme sprigs
- 1 garlic clove
- 3 uncooked bacon slices $
- 1 medium-size sweet onion, chopped $
- 3 cups fresh corn kernels (about 6 ears) $
- 1 pt. cherry tomatoes, halved $
- 2 tablespoons unsalted butter $
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons chopped fresh dill
- 1 1/2 tablespoons chopped fresh chives
Citrus-Braised Chicken Thighs
By LRay
Southern Living, March 2015, page 94
- osher salt
- Black pepper
- 8 bone-in, skin-on chicken thighs, trimmed
- 2 tablespoons olive oil
- 2 carrots, sliced
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 1 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/2 cup green olives, pitted
- 1 tablespoon chopped fresh flat-leaf parsley
Rabbit Loin and Braised Rabbit Leg with Smoked Pecan Purée, Brussels Sprouts and Pear
By LRay
The Locale Palate, Feb/March 2014, page 60
- For Rabbit Meat
- 2 rabbit loins, trimmed
- Rabbit legs, trimmed
- Olive oil 2 cups chicken stock
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 garlic cloves, peeled
- 5 parsley springs
- 3 thyme sprigs
- 5 whole black peppercorns
- 1 bay leaf
- For Smoked Pecan Purée
- 2 cups pecans
- Pecan wood chips (or hickory, apple, cherry—just not mesquite as flavor would be too strong)
- 2 cups chicken stock
- Salt and pepper to taste
- For Celery Juice 2 full celery heads, juiced (about 1 quart)
- 2 cups braising liquid (from rabbit)
- For Brussels Sprout and Pear Salad
- 10 Brussels sprouts, shaved thin with a mandoline
- 1 Bosc pear, sliced thin
- 1/2 lemon, juiced
- 1 teaspoon olive oil
- Salt and pepper to taste