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Recipes
Perfect Chocolate Truffles
By AllisonClayman
This recipe for perfect chocolate truffles is courtesy of Charles Chocolates' Chuck Siegel
- 24 ounces bittersweet chocolate, finely chopped, preferably Valrhona Manjari
- 8 ounces milk chocolate, finely chopped, preferably Valrhona 42 percent
- 1 1/3 cups heavy cream (not ultra-pasteurized)
- 1 vanilla bean, scraped
- 11 tablespoons unsalted butter, room temperature
- 2 cups cocoa powder (not Dutch processed), preferably Valrhona, for rolling
Chocolate Chip Cookie Dough Brownies
By AllisonClayman
Bakerella and Betty Crocker
- 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
- Water, vegetable oil and egg called for on brownie mix box
- 1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
- 1/2 cup butter or margarine, softened
- 1 egg
- Chocolate Ganache
- 12 oz. semi-sweet chocolate morsels
- 3/4 cup heavy whipping cream
- 6 Tbsp butter
New England Clam Chowder
By AllisonClayman
Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid
- 1 1/4 pound canned clams, minced, juices reserved
- 2-3 cups bottled clam juice
- 2 bacon slices, minced
- 1 onion, diced
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 1/2 teaspoon thyme leaves, chopped
- 1 pound potatoes, peeled, diced
- 3 cups heavy cream or half and half
- 6 tablespoons dry sherry, or to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- Tabasco sauce, to taste
- Worcestershire sauce, to taste
- Oyster or saltine crackers, as needed
Almond Fudge Freeze
By AllisonClayman
Directions: 1 COMBINE all ingredients in a blender container in the order listed
- Ingredients:
- 1/2 cup ice
- 2 cups sugar free reduced fat vanilla frozen yogurt or ice cream
- 1/4 cup Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream Topping
- 1/8 teaspoon almond extract
- Sugar free frozen whipped topping (optional), thawed
- Cocoa powder (optional)
Strawberry Shortcake with Vanilla Whipped Cream
By AllisonClayman
Handle the shortcake dough as little as possible for light, fluffy biscuits
- 2 pints strawberries, hulled and halved
- 3 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 cups all-purpose flour, plus more for dough
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 1 1/2 cups plus 3 tablespoons heavy cream
- 1 large egg yolk
- 1 vanilla bean, split
- 1 tablespoon confectioners' sugar
Artichokes Au Gratin
By AllisonClayman
Recipe courtesy Sandra Lee for Food Network Magazine
- Extra-virgin olive oil, for brushing
- 4 tablespoons plain or seasoned breadcrumbs
- 1 12-ounce jar marinated artichoke bottoms, drained and patted dry
- 1 1/2 teaspoons grated parmesan cheese
- 1/4 pound soft sheep's milk cheese or brie, rind removed, sliced
- 1 cup mixed salad greens
- 2 tablespoons balsamic vinaigrette
Peppermint Bark
By AllisonClayman
If you don't have a double boiler, use a metal bowl set over a pot of simmering water
- 2 pounds white chocolate, chopped into 1/2-inch pieces
- 12 large candy canes
- 1/2 teaspoon peppermint oil
Tomato Sauce with Heavy Cream
By AllisonClayman
This tomato sauce recipe is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her d...
- 2 1/2 cups canned imported Italian plum tomatoes, with their juices
- 1/3 cup unsalted butter
- 3 tablespoons very finely chopped onion
- 3 tablespoons very finely chopped carrot
- 3 tablespoons very finely chopped celery
- Coarse salt
- 1/2 cup heavy cream
Chocolate Pistachio Brittle
By AllisonClayman
Spray a baking sheet with vegetable spray, wiping off any excess with a paper towel; set aside
- 3 cups sugar
- 1 1/2 cups light corn syrup
- 1 1/2 cups water
- 3 cups salted pistachios, plus 1 cup coarsely chopped
- 4 1/2 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons baking soda
- Praline Dust
- 1 1/2 pounds best-quality semisweet chocolate, coarsely chopped
- Vegetable spray
Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives
By AllisonClayman
Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasion...
- Ingredients
- 10 ounces orecchiette (little ear-shaped pasta; about 3 cups uncooked)
- 1 pound pea-size mozzarella or fresh mozzarella, diced (Trader Joes)
- 1 pound grape tomatoes or pear tomatoes in assorted colors, halved
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons white balsamic vinegar
- 3 tablespoons minced fresh garlic chives or regular chives
- 2 tablespoons minced fresh oregano