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Recipes
Mint Chocolate Chip Ice Cream
By AllisonClayman
*
- INGREDIENTS
- 3 3 3 cups of fresh mint leaves (not stems), rinsed, drained, packed
- 1 1 1 cup milk
- 2 2 1 1 heavy cream (divided, 1 cup and 1 cup)
- 2/3 2/3 2/3 cup sugar
- pinch A pinch of salt
- 6 6 6 egg yolks
- 6 6 6 ounces semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used
Potato Skins
By AllisonClayman
METHOD 1 Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave
- INGREDIENTS
- 6 small to medium sized russet baking potatoes (total 3 pounds)
- Olive oil
- Canola oil or grapeseed oil
- Kosher salt
- Freshly ground pepper
- 6 strips of bacon
- 4 ounces grated cheddar cheese
- 1/2 cup sour cream
- 2 green onions, thinly sliced, including the greens of the onions
Hot Fudge Sauce
By AllisonClayman
In a small saucepan, combine corn syrup and chocolate
- 1/4 cup light corn syrup
- 6 ounces semisweet chocolate, broken or cut into small pieces
- 3/4 cup heavy cream
Buttermilk Waffles
By AllisonClayman
In a large bowl, whisk the egg yolks
- Ingredients:
- 2 eggs, separated
- 1 cup buttermilk
- 5 Tbs. unsalted butter, melted
- 1/4 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbs. sugar
- Directions:
- Preheat a waffle maker according to the manufacturer's instructions.
Salted Butter Caramel Ice Cream
By AllisonClayman
1. To make the caramel praline, spread the ½ cup (100 gr) of sugar in an even layer in a medium-sized, unlined hea...
- One generous quart One generous quart (liter)
- To of the caramel in this ice cream, once churned and frozen, it’ll remain nice & creamy (as shown in the photo.) To make it firmer, crank up your freezer a bit or store it in a shallow pan.
- For the caramel praline (mix-in)
- 1/2 1/2 1/2 cup (100 gr) sugar
- 3/4 3/4 3/4 teaspoon sea salt, such as fleur de sel
- For the ice cream custard
- 2 2 2 cups (500 ml) whole milk, divided
- 1 1/2 1 1/2 1/2 cups (300 gr) sugar
- 4 4 4 tablespoons (60 gr) salted butter
- 1/2 1/2 teaspoon sea salt
- 1 1 1 cups (250 ml) heavy cream
- 5 5 5 large egg yolks
- 3/4 3/4 3/4 teaspoon vanilla extract
Pizza Margherita
By AllisonClayman
Directions: To make the pizza dough, in a small bowl, dissolve the yeast in the lukewarm water and let stand until...
- Ingredients:
- For the pizza dough:
- 1 Tbs. (1 package) active dry yeast
- 3/4 cup plus 2 Tbs. lukewarm water (105°F)
- 2 3/4 cups all-purpose flour, plus 1/2 cup for
- working
- 1 tsp. salt
- 1 Tbs. extra-virgin olive oil
- For the topping:
- 7 oz. mozzarella cheese, thinly sliced
- 8 fresh plum tomatoes, peeled and chopped,
- or canned plum tomatoes, drained and
- chopped
- 1 handful of fresh basil leaves
- Salt and freshly ground pepper, to taste
- 4 Tbs. extra-virgin olive oil
Layered Brownies with White-Chocolate Caramel and Cacao Nib Gelato
By AllisonClayman
Preparation CANDIED PECANS Lightly butter baking sheet
- Ingredients
- CANDIED PECANS
- 1/2 cup sugar
- 1/4 cup water
- 1 cup pecan halves, toasted
- BROWNIES
- 1/2 cup (1 stick) unsalted butter
- 2 ounces bittersweet chocolate (54% to 60% cacao), chopped
- 1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
- 2 1/2 tablespoons all purpose flour
- 1/8 teaspoon salt
- 1/2 cup plus 1 tablespoon sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- WHITE-CHOCOLATE CARAMEL
- 3 tablespoons water, divided
- 3/4 teaspoon unflavored gelatin
- 4 1/2 tablespoons sugar
- Pinch of salt
- 6 tablespoons heavy whipping cream
- 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
- 1 1/2 tablespoons unsalted butter, diced, room temperature
- BITTERSWEET-CHOCOLATE GANACHE
- 2/3 cup heavy whipping cream
- 6 ounces bittersweet chocolate (54% to 60% cacao), chopped
- Cacao Nib Gelato
- SPECIAL EQUIPMENT
- 8 x8x2-inch metal baking pan
Brownie-and-Peanut-Butter Ice Cream Sandwiches
By AllisonClayman
Have you ever spooned peanut butter out of the jar while munching on a chocolate bar? Next time, try sandwiching ic...
- Vegetable-oil cooking spray
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 11 ounces (2 sticks plus 6 tablespoons) unsalted butter, room temperature
- 7 ounces unsweetened chocolate
- 2 2/3 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- Peanut Butter Ice Cream
Crab Fondue Recipe
By AllisonClayman
METHOD 1 Slowly heat the cream cheese, mayo, powdered sugar, garlic powder, Old Bay, lemon zest, and mustard in a d...
- We also peeled and chopped up bosc pears to use for dipping in this recipe. If you are avoiding wine, just use water to get to desired consistency.
- INGREDIENTS
- 18 ounces (3 6-oz packages) cream cheese
- 1/2 cup mayonnaise
- 1 teaspoon mustard (yellow or Dijon)
- 2 Tbsp powdered sugar (or 1 Tbsp corn starch if you want to skip the sugar)
- 1/2 teaspoon garlic powder
- 1-2 teaspoons Old Bay seasoning (or paprika with a little ground ginger and cayenne)
- 1/4 - 1/2 cup dry white wine or dry sherry (optional)
- 1-2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 3/4 lb to 1 lb of lump crab meat, fresh or canned
- 1/4 cup chopped green onion greens, chives, or parsley
- Day old French or Italian loaf bread (best not fresh or will fall apart when dipped), cubed into 1-inch cubes
Roasted Vegetable Soup
By AllisonClayman
Roasted vegetables have a sweet, smoky flavor
- 6 beefsteak tomatoes, halved and cored
- 2 leeks, white and pale-green parts cut into 1/2-inch pieces
- 2 carrots, cut into 1/4-inch pieces
- 4 cloves garlic
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
- 1/4 cup chopped fresh basil