The grocery store had whipping cream on sale for $1.50/1/2 gallon. Guess who’s googling cream recipes right now. Last year I made clotted cream, and that’s on the agenda again. Probably honey caramels, too. It’s not the ultra-pasteurized stuff, so I’ll need to use it up fast.
Anybody have any suggestions?
Posset. You can do just about any flavor. Chocolate, lemon, orange. You name it.
It’s so easy and so yummy. Here’s a link to a lemon one:
Well, that Posset shit is definitely going on MY list.
If you make a vanilla or a chocolate posset, will it set? The link says that the citric acid is a necessary ingredient.
Marcella Hazan’s all’Alfredo recipe is wonderful with homemade fettuccine. If you don’t have her cookbooks, some people have posted videos online.
Ever try making instant pudding with cream instead of milk? Yummy!
Make some butter. Add a little salt and herbs and use it on steaks or bread. Or add honey and use it on biscuits.
I’m definitely trying the all’Alfredo recipe and the possets. Maybe chocolate pot de crème. With all this cream I’d like to have things I can freeze.
This sounds good for a savory meal.
StG
You can freeze butter. And there’s a ton of savory recipes that use cream sauces - anything with bechamel, or you could make a vodka sauce or a garlic cream sauce. Sauces are freezable too.
Cream can be frozen, but it does change the texture.
I buy it on sale whenever I can find it.
Can you still whip it after it’s been frozen?
StG
Just Googled it, and the answer is yes, and the colder it is, the better it will whip.
But not too long, or you’ll get butter.
I do believe the acid is crucial, but I’m no scientist. However, Orange and Chocolate are very yummy together.
I think I used a mild grapefruit of some sort the first time I ever made a posset and fell in love with them.
And I followed it to the lavender and honey version. I may be going on a lavendar kick soon.
But first, need to buy cream to make a posset. That’s looks awesome!
When I make my potato-leek soup I add cream to it. There’s a slightly different suggestion than dessert.
Sweet Corn Pudding is a staple on our festive table. My daughter’s favorite food. It’s not a corn bread, but it’s rich and creamy and silky.
Here’s the recipe and ignore the lowish rating- it’s amazing
Buying an ice cream maker is an obvious solution to the “problem” of having a lot of cream.
Tonight I made the Marcella Hazan fettucini all’Alfredo. I found it very dry - to 1 lb of fettucini, you add 3 T of butter, 1 C of cream, 1.5 C of grated Parm. You cook the butter and cream, add the parm to the cooked noodles and stir in the sauce. It was very cheesy, but the noodles immediately slurped up all the sauciness. I may have to add more cream or milk.
I also bought the makings of the lemon posset, which I’ll try tomorrow, hopefully.
StG
I made clam chowder, which is another good use of cream. It was very yummy. It was very good even before I added the clams, so it could have been a sort of potato soup if you don’t like clams.