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Recipes
Cheese Fondue
By AllisonClayman
Gruyere and Emmental cheeses are the classic base for cheese fondue
- 8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)
- 4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
- 2 tablespoons all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground white pepper
- 1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc
- 1 tablespoon kirsch (cherry brandy)
- 2 teaspoons fresh lemon juice
- 1 baguette, cut into 1-inch cubes (about 8 cups) for serving
- 3 Granny Smith apples, whole or cored and sliced, for serving
- 4 red pears, whole or cored and sliced, for serving
- Red and green seedless grapes for serving
Veggie Pizza
By AllisonClayman
Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust
- I2 cans (8 ounces each) Pillsbury® refrigerated crescent dinner rolls
- 1 package (8 ounce) cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon dried dill weed
- 1/8 teaspoon garlic powder
- 1/2 cup small fresh broccoli florets
- 1/3 cup quartered cucumber slices
- 1 plum (Roma) tomato, seeded, chopped
- 1/4 cup carrot, shredded
Grasshopper Pie
By AllisonClayman
Preparation Instructions Throw the cookies and melted butter into a food processor and pulverize (or, if you have s...
- Ingredients
- 16 whole Chocolate Sandwich Cookies
- 2 Tablespoons Butter, Melted
- 24 whole Large Marshmallows (or Container Of Marshmallow Fluff)
- 2/3 cups Half-and-half
- 2 Tablespoons Creme De Menthe Liqueur (more To Taste)
- 2 Tablespoons Creme De Cacao Liqueur
- Drop Or Two Of Green Food Coloring
- 1 cup Heavy Cream
- Extra Cookie Crumbs, For Sprinkling
BLT Pasta Salad
By AllisonClayman
Recipe courtesy Food Network Magazine
- 12 ounces corkscrew-shaped pasta
- 1/2 cup milk
- 12 ounces lean bacon
- 3 medium ripe tomatoes, cut into chunks
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 4 tablespoons chopped chives or scallion greens
- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Red Sangria
By AllisonClayman
Try this delicious sangria at your next party
- 3/4 cup superfine sugar
- 3/4 cup cognac
- 1 orange, thinly sliced
- 1 blood orange, thinly sliced
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- 1 cup freshly squeezed orange juice
- 2 (750 mL) bottles light red wine, such as Cabernet Sauvignon, chilled
- 2 (2-inch) sticks cinnamon
- Ice cubes, for serving
Tomato Tarts with Basil and Fresh Goat Cheese
By AllisonClayman
Preheat an oven to 400°F
- 20 to 25 fresh basil leaves, cut into thin strips
- 2 garlic cloves, finely minced
- 2 cups cherry tomatoes, halved
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Salt, to taste
- 1 sheet frozen puff pastry, about 10 by 12 inches, partially thawed
- 5 oz. fresh goat cheese
- 1/2 About 1/2 cup milk
- 1 large red tomato
- 1 large yellow tomato
- 6 medium tomatoes, quartered
Vinegar-Glossed Chicken
By AllisonClayman
This dish has been in heavy rotation in our home for at least 20 years
- 1 cup best-quality red-wine vinegar
- 2 to 3 garlic cloves, minced (about 2 tablespoons)
- 3 sprigs of fresh rosemary (about 1 tablespoon minced)
- 5 1/2 pounds bone-in chicken pieces (each part should be cut in half)
- Coarse salt and freshly ground black pepper
- Extra-virgin olive oil
- 3/4 cup chicken broth, plus more as needed
Caramels
By AllisonClayman
1.Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter
- 2 cups sugar
- 1/2 cup butter or margarine
- 2 cups whipping (heavy) cream
- 3/4 cup light corn syrup
Shrimp in Dill Butter
By AllisonClayman
Preparation Preheat oven to 375F with rack in middle
- Ingredients
- 12 (1/2-inch-thick) slices brioche or firm white sandwich bread, crusts discarded
- 16 jumbo shrimp, peeled, leaving tail fan attached, and deveined
- 3/4 stick unsalted butter, softened
- 2 tablespoons finely chopped dill
- 1 tablespoon finely chopped shallot
- Equipment: 8 (2-ounce) ramekins or small ovenproof cups
Peach and Arugula Salad with Goat Cheese
By AllisonClayman
Directions: In a saucepan over medium-high heat, bring the 1/2 cup vinegar to a boil
- Ingredients:
- 1/2 1/2 2 cup plus 2 Tbs. balsamic vinegar
- 2 2 2 firm, ripe peaches
- 2 2 2 Tbs. firmly packed light brown sugar
- 2 2 2 bunches arugula (about 2 cups), tough stems removed
- 2 2 2 Tbs. grapeseed oil
- to and freshly ground pepper, to taste
- 1/4 1/4 1/4 lb. fresh goat cheese, crumbled