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Recipes
Cinnamon Palmiers
By AllisonClayman
Preparation Stir together flour and salt in a chilled large metal bowl
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 sticks unsalted butter, frozen
- 5 to 6 tablespoons ice water
- 1 cup sugar
- 2 teaspoons cinnamon
Red Berry Trifle
By AllisonClayman
2009, Ina Garten, All Rights Reserved
- 1 Plain Pound Cake, recipe follows
- 1 cup good raspberry jam
- Framboise
- 2 half-pints fresh raspberries
- 1 pint fresh strawberries
- Cognac Cream, recipe follows
- 2 cups cold heavy cream
- 2 tablespoons sugar
- 2 tablespoons pure vanilla extract
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups milk
- 10 extra-large egg yolks, at room temperature
- 1 cup sugar
- 4 tablespoons sifted cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon Cognac
- 2 tablespoons unsalted butter
- 1 tablespoon heavy cream
Chocolate Caramel Tart
By AllisonClayman
Directions: Sift together the flour and cocoa powder into a bowl
- Ingredients:
- This tart takes a bit of work to make, but the result is well worth the effort and is always a crowd-pleaser. It’s essential to use a good-quality chocolate with a high cocoa content, such as Valrhona or Scharffen Berger.
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 16 Tbs. (2 sticks) unsalted butter, cut into pieces
- 1/2 cup plus 1 Tbs. confectioners’ sugar
- 1 egg yolk
- 1 tsp. vanilla extract
- 1/2 cup water
- 2 cups granulated sugar
- 1/4 cup light corn syrup
- 2 cups plus 2 Tbs. heavy cream
- 10 oz. semisweet chocolate, chopped
- Fleur de sel for garnish
Lemon Ice Cream Sandwiches with Blueberry Swirl
By AllisonClayman
Preparation Make lemon ice cream: Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power ...
- For lemon ice cream:
- 2 pint premium vanilla ice cream
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
- For blueberry compote:
- 2 cups blueberries (10 ounces)
- 1/4 cup sugar
- 2 (3-by 2 1/2-inch) strips lemon zest
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- For sandwich layers:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Equipment: 2 (8-inch) square baking pans (2 inches deep); a small offset spatula
Bing Cherry Ice Cream
By AllisonClayman
In a heavy saucepan over medium heat, combine the cream and milk
- 2 cups heavy cream
- 1 cup milk
- 1 1/4 cups sugar
- 6 egg yolks
- 1 tsp vanilla extract
- 1 lb fresh bing cherries, pitted and halved
- 1 tsp fresh lemon juice
- 3 Tbs kirsch
Autumn Minestrone Soup
By AllisonClayman
Try this autumn minestrone soup recipe any night for a warm treat
- 1 medium onion, cut into 1/2-inch pieces
- 2 stalks celery, sliced crosswise into 1/2-inch pieces
- 1/2 bulb fennel, cut into 1-by-1/4-inch pieces (about 1 1/2 cups)
- 2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 1 can (35 ounces) whole tomatoes, lightly crushed
- 8 cups homemade or store-bought low-sodium chicken stock
- 1 can (15 ounces) cannellini beans, drained and rinsed
- Coarse salt and freshly ground pepper
- 2 teaspoons red-wine vinegar
- 1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
- 2 cups cooked tubetti pasta, for serving
- Freshly grated Parmesan cheese, for garnish
Chicken Piccata
By AllisonClayman
2007, Ina Garten, All Rights Reserved
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Farmers' Market Tomato Salad
By AllisonClayman
Directions: Place the onion slices in a bowl and sprinkle with salt
- Ingredients:
- 1 very small yellow onion, cut into paper-thin slices
- Salt, to taste
- 1/2 cup milk
- 1/2 cup plain yogurt
- 1 to 2 Tbs. fresh lemon juice
- 1 garlic clove, minced
- 1 Tbs. chopped fresh oregano
- 1 1/2 Tbs. chopped fresh basil
- 2 tsp. extra-virgin olive oil
- Freshly ground pepper, to taste
- 6 ripe tomatoes, thinly sliced
- 1 English (hothouse) cucumber, peeled and cut
- crosswise into thin slices
- Handful of fresh basil leaves
- Handful of fresh cherry tomatoes
Salted Caramel Ice Cream
By AllisonClayman
Directions Make the ice cream base: In a large saucepan, mix together cream, milk, vanilla bean, and seeds over me...
- FOR THE ICE CREAM BASE
- 2 cups heavy cream
- 2 cups whole milk
- 1/2 vanilla bean, seeded
- 2/3 cup granulated sugar
- 9 large egg yolks
- FOR THE SALTED CARAMEL
- 1 cup granulated sugar
- 1/3 cup heavy cream
- 1/2 teaspoon coarse salt
- FOR THE CARAMEL CRUNCH
- 1 cup granulated sugar
- FOR SERVING
- Maldon sea salt
Coconut and Almond Candy
By AllisonClayman
Preparation 1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray
- Ingredients
- 7 fluid ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 1/4 cups confectioners' sugar
- 14 ounces sweetened flaked coconut
- 1/2 cup whole almonds, toasted
- 16 ounces milk chocolate or coating chocolate