I have 2 half pints of heavy cream. What should I do with it?!
Answers: I love to be creative. So, what are some ways which I can use them? Don't tell me to whip them into cream, use them on omelettes, alfredo, egg nog etc. That's pretty common and I know how to make those. Surprise me!
How about a nice quiche? I put ham, bacon, swiss cheese and chives in mine.
All I can think of is a large batch of Alfredo sauce. Sorry, not much of a cook.
Hey, if you don't mind all the fat, how about a cream soup? Like Asparagus, Broccoli, etc.
Because I suck at cooking so much, I once made cream of asparagus using sauteed onions, garlic, and then adding in canned asparagus (did I mention I'm not much of a cook?). Once everything was fully cooked, I put it in the blender. It came out good. If you're not into canned asparagus, try fresh or frozen.
easy, make home made butter. it is always good. plus you could alwaays make whipped cream. don't whipp the cream too much or you WILL have butter.
I always use it to make home made ice cream personally.
Here is one of my favorites: http://www.epicurious.com/recipes/food/v...
Add chocolate syrup and make a tasty drink that almost challenges ice cream. Serve with plain angel cake.
Let the kids use it on cereal. It's very good. (Actually I only tried that with half and half.)
I think it would also make a good caramel pie.
On cold winter days, I love a good bowl of soup. How about homemade cream of mushroom with a variety of mushrooms? Or maybe New England clam chowder with fresh clams from the seafood counter of your local supermkt? Also maybe some caramels...I like the above ice cream answer, too--an exotic flavor!
How about Hot Chocolate. It will be a little heavy but you can cut it with skim milk or water. Just add about 1/2 pound of semi-sweet chocolate bring to a low boil and serve. If you want something cold how about chocolate mouse pie. Use the same chocolate but put it in a blender then add it to a pre-made pie crust.
Pour them over fresh blueberies or strawberries with maybe a sprinkle of sugar...YUM!!!!
Or make Pensylvania Dutch cole slaw
1 1/2 pound green cabbage, chopped or grated
1 teaspoon salt
2/3 cup sugar
1/3 cup vinegar
1 cup heavy cream
Combine cabbage and salt in bowl; mix well. Chill, covered, for 3 hours. Add mixture of sugar, vinegar and whipping cream; mix well. Chill, covered, for 30 minutes or longer before serving.
This is my FAVORITE cole slaw!
give them to me. I want to make some german couga....its a custard baked on bread dough YUM
dessert: chocolate cannoli
1 cup unsalted pistachios
1 cup heavy cream
2 tablespoons sugar
2 tablespoons golden raisins
1 cup chopped bittersweet chocolate
1 cup ricotta
14 cannoli shells
Preheat oven to 350 degrees F.
Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
Blend the remaining chopped chocolate and pistachios on a plate.
or if you want to use it for a main course you could try:
Pasta With Wild Mushroom sauce
2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup mushroom stock, recipe follows
1 cup heavy cream
Salt
Freshly ground black pepper
1 pound bucatini
Grated Parmesan
In a large stock pot, bring salted water to a boil.
In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the mushroom stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
Mushroom Stock:
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces
Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
well you know, i love making butter with it.
its so sweet and really good.
eat it with your toast in the morning and ooo lala.
or you could whip it into WHIPPED cream, and eat it with
some pie.
I love heavy cream.
haha.
Have Fun!
:]
put them together to make one pint!!
MAKE RASPBERRY PARFAIT,,WHIP THE CREAM ,,ADD SOME SUGAR TO RASPBERRIES,NAMASTE