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Recipes
ORANGE-POPPY SEED CUPCAKES WITH BUTTERCREAM POPPIES
By LRay
Directions Preheat oven to 350 degrees
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Salt
- 3/4 cup whole milk
- 2 tablespoons finely grated orange zest, plus 1/2 cup fresh orange juice (from about 3 oranges)
- 1 1/2 sticks unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 2 tablespoons poppy seeds
Seafood Gumbo
By LRay
This recipe takes a lot of time and love, but it's worth it!
- Roux/stock mixture:
- 1 heaping Tbsp. seafood seasoning
- 3/4 c. finely chopped green pepper
- 3/4 c. finely chopped onion
- 3/4 c. finely chopped celery
- 2 bay leaves
- 2 garlic cloves, crushed
- 2 Tbsp. fresh parsley
- 1 tsp. seasoned salt
- 1 tsp. black pepper
- 1 tsp. cayenne pepper
- 1 tsp. sugar
- 2 (8 oz.) cans tomato sauce
- Few shakes each Tabasco and Worchestershire sauce
- 1 (10 oz.) pkg. frozen cut okra
- 1 lg. fresh crab meat
- 3 lbs. fresh clean, deveined shrimp
- 1 can crab claw fingers
- 1/2 c. chopped green onion tops
- 3/4 c. flour
- 1/2 c. corn oil
- 4 c. chicken stock
- 4 c. water
- 1-2 c. diced chicken
Butterscotch Pie with Curry Crust
By LRay
Bon Appetit, November 2013, page 125
- Curry crumb crust
- 1 teaspoon fennel seeds
- 8 oz. vanilla wafer cookies
- 2 tablespoons all-purpose flour
- 2 tablespoons raw sugar or granulated sugar
- 1 teaspoon Madras curry powder
- 1/4 teaspoon kosher salt
- 6 tablespoons(3/4 stick) unsalted butter, melted, slightly cooled
- Filling and assembly
- 1 envelope unflavored powdered gelatin
- 1 1/2 cups whole milk, divided
- 3 tablespoons granulated sugar
- 1/2 vanilla bean, split lengthwise
- 1 1/2 cups heavy cream
- 3/4 cup(packed) dark brown sugar, divided
- 1/8 teaspoon baking soda
- 3 large egg yolks
- 2 tablespoons cornstarch
- 3 tablespoonsun salted butter
- 1 tablespoon mild-flavored (light) molasses
- 1/2 teaspoon kosher salt
- Unsweetened whipped cream (for serving)
- 1/2 cup chopped salted, dry-roasted cashews
Red Velvet Fudge
By LRay
Southern Living, December 2014, page 134 by Kathleen Delaney
- 12 ounces cream cheese, softened
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon table salt
- 1 pound powdered sugar
- 1 cup white chocolate morsels
- 2/3 cup milk chocolate morsels
- 1 (1-oz.) bottle red liquid food coloring
- 1 cup toasted chopped walnuts
Cannoli
By LRay
The Local Palate, December 2014, page 133
- Cannoli Dough
- 2 1/2 cups flour
- 1/4 cup sugar
- 3 ounces cold butter
- 2 eggs
- 4 ounces (by volume) Marsala
- Vegetable oil for frying shells
- Cannoli Filling
- 1/2 cup pistachios
- 8 ounces chocolate chips, rough chopped
- 1 pound whey based ricotta cheese
- 1/4 cup powdered sugar
- 1 pinch salt
Chocolate Hamantaschen
By LRay
Martha Stewart Living, March 2014, page 45
- 4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon coarse salt
- 2 sticks unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 teaspoons finely grated orange zest (from 1 orange)
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 10 ounces semisweet chocolate, 3 ounces very finely chopped, 7 ounces coarsely chopped
Eggs Sardou | The Local Palate | The Local Palate is the South’s premier food culture publication.
By LRay
The Local Palate, February 2016, page 71
- 8 large artichokes
- 3 lemons, juiced
- Salt
- 16 eggs
- 2 cups all-purpose flour
- 8 cups panko bread crumbs
- 2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon unsalted butter
- 1 teaspoon garlic, minced
- 1 pound spinach
- 1/2 cup apple cider vinegar
- 1 cup Choron Sauce (recipe follows)
- Paprika, as desired
- 1/4 bunch fresh chervil
- Chiron Sauce
- 1/2 cup canned plum tomatoes, crushed
- 2 sprigs chervil
- 2 cups unsalted butter, cut into 1-inch cubes
- 4 large egg yolks
- 1 lemon, juiced
- 1 tablespoon water
- 1/2 teaspoon white wine vinegar
- 2 dashes hot sauce
- 1/4 teaspoon sea salt
Sparkling Cranberries
By LRay
Marina Delio, Santa Barbara, California, Southern Living, NOVEMBER 2013, page 16
- 1 cup pure maple syrup
- 2 cups fresh cranberries
- 1 cup sugar
Spice-Crusted Carrots with Harissa Yogurt
By LRay
Bon Appetit, March 2014, page 84
- 2 pounds small carrots with tops, scrubbed, tops trimmed to 1/2”
- Kosher salt
- 1 tablespoon sugar
- 1 teaspoon English mustard powder
- 1 teaspoonhot smoked Spanish paprika
- 1 teaspoonground cumin
- 1/2 teaspoon ground coriander or fennel
- 4 tablespoons vegetable oil, divided
- Freshly ground black pepper
- 1/2 cup plain Greek yogurt
- 1 tablespoon harissa paste
- 2 teaspoons chopped fresh thyme, plus more
- 1/2 teaspoon finely grated lemon zest, plus more
- Lemon wedges (for serving)
Panzanella
By LRay
Panzanella This bread-and-tomato salad is the ideal way to use up stale bread and overly ripe tomatoes
- 2 pounds tomatoes
- 1/2 cup extra-virgin olive oil plus more for drizzling
- 3 tablespoons (or more) red wine vinegar
- 4 garlic cloves, minced
- Fine sea salt and freshly ground black pepper
- 1 loaf stale bread (such as country, Pullman, or ciabatta), cut into 1"-thick slices
- 1 red bell pepper (optional)
- 1 yellow bell pepper (optional)
- 2 fresh chiles (such as Fresno or red jalapeño; optional)
- 1/2 cup black olives (such as Kalamata or oil-cured), pitted (optional)
- 1/4 cup salt-packed capers, soaked, rinsed, patted dry, coarsely chopped (optional)
- 4 anchovy fillets packed in salt, soaked, rinsed, patted dry, finely chopped (optional)
- 1 large bunch basil, leaves trimmed, stems discarded