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best use for heavy cream

zorgclyde Jan 7, 2007 03:32 AM

What's your favorite ways to fresh heavy cream from the farm?
The kind that really focuses on heavy cream and not just have it mixed into soup?

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  1. Non Cognomina RE: zorgclyde Jan 7, 2007 03:39 AM

    I'll simply whip it and eat it with fruit. Or spoon it right over my oatmeal.

    1. b
      BuggySer RE: zorgclyde Jan 7, 2007 05:21 AM

      whipped definitely!!! I'm not much of a cream user (on a diet) but I hear you can use it instead of buttermilk in some recipes....also mixing with yoghurt or sour cream in some recipes....

      1. c
        cheapertrick RE: zorgclyde Jan 7, 2007 05:27 AM

        ice cream

        1. k
          Kelli2006 RE: zorgclyde Jan 7, 2007 07:50 AM

          Mix it with bitter chocolate and make a mousse or ganache

          1. evans RE: zorgclyde Jan 7, 2007 04:05 PM

            I have it for breakfast thusly:

            1/2 c. heavy cream
            1 egg
            1/4 c. cheap vodka
            1 tsp sugar

            blend in blender until frothy; pour over ice



            1. missclaudy RE: zorgclyde Jan 7, 2007 04:40 PM

              Make creme fraiche, your own butter, or roll out pizza dough to cracker thickness, place on hot pizza stone, cover crust with the cream, sprinkle best quality, chopped crisp(cooked)bacon on the cream and bake in pre heated oven at 450 for 10 minutes. Insanely delicious. Put the number of the ambulance squad on your speed dial!

              2 Replies
              1. re: missclaudy
                Joebob RE: missclaudy Oct 6, 2008 12:57 AM

                Add thinly-sliced onions and you have flammekuche/tart flambe!

                1. re: Joebob
                  The Old Gal RE: Joebob Oct 6, 2008 12:01 PM

                  Wow! Either way that is a must try. Hope my Dr. doesn't check this board.

              2. y
                Youffraita RE: zorgclyde Jan 7, 2007 06:36 PM

                Fettucini alfredo. Definitely. With an excellent Parmesan.

                1. adamclyde RE: zorgclyde Jan 8, 2007 01:20 AM

                  Creme fraiche and ice cream. Or, even better lemon creme fraiche ice cream. Mmmmm. If interested, let me know and I'll share a recipe.

                  2 Replies
                  1. re: adamclyde
                    Tom P RE: adamclyde Jun 30, 2007 01:09 PM

                    I just came across this, AC. I am VERY interested

                    1. re: adamclyde
                      budlit RE: adamclyde Jul 15, 2007 09:47 AM

                      I'm definitely interested.......?

                    2. NYchowcook RE: zorgclyde Jan 8, 2007 02:39 AM

                      add at end of pan sauce.
                      but my favorite is a cream sauce w/ pasta -- pancetta, peas, butter and then cream, finally parmesan. yum

                      1. irodguy RE: zorgclyde Jan 8, 2007 03:18 AM

                        Make zabaglione

                        5 Egg Yolks
                        Half cups of sugar
                        Half cup or so of Marsala

                        Beat the eggs and sugar over a double boiler drizzle in the Marsala.

                        Make whipped cream with some sugar and Amaretto

                        Fold this into the egg mixture. A crowd pleaser every time.

                        1. mrbunsrocks RE: zorgclyde Jan 8, 2007 05:05 AM

                          Creme brulée, with real vanilla bean. So simple, yet SO incredible.

                          1 Reply
                          1. re: mrbunsrocks
                            rilkeanheart RE: mrbunsrocks Jun 5, 2007 11:57 PM

                            2nd this. Creme brulée with vanilla bean.

                            I've also made Earl Grey tea flavored creme brulée and also coffee. Very nice.
                            The other thing I'd make with heavy cream is panna cotta with fresh strawberries+sugar poured on top.

                          2. d
                            donita.reason RE: zorgclyde Jan 8, 2007 05:56 AM

                            cream-braised brussel sprouts.

                            quarter a pound of sprouts, brown them a bit in a little butter, add a cup of cream, cover and give it 25 minutes to transform into sweet silky deliciousness. a squeeze of lemon at the end doesn't hurt either.

                            1. k
                              kahunnicutt RE: zorgclyde Jun 3, 2007 07:42 PM

                              I have some raw, unpasteurized heavy cream from a local Amish farm. If I just stir some fruit and agave into it and freeze it, will it be pretty much like ice cream or will it break down?

                              1 Reply
                              1. re: kahunnicutt
                                HLing RE: kahunnicutt Jun 3, 2007 07:53 PM

                                I've found that if you whip the heavy creme to a whip creme consistancy (don't over whip) it freezes quite well, and very ice creme like.

                              2. c
                                Cuoca RE: zorgclyde Jun 3, 2007 07:55 PM

                                I just made cream biscuits with heavy cream as a base for strawberry shortcake. I topped with farmer's market berries and whipped up some more heavy cream and creme fraiche to use as a garnish. It was heavenly!

                                1. Kitchen Queen RE: zorgclyde Jun 3, 2007 08:22 PM

                                  Steam and pour into tea or coffee! Homemade chai? Scones?

                                  1. foxy fairy RE: zorgclyde Jun 3, 2007 10:43 PM

                                    *Whipped cream on a fruit crisp. I love rhubarb crisps and crumbles, alone or mixed with berries. Stir in a teensy bit of vanilla and sugar as you whip the cream.

                                    *Scones! Ina made these that looked great, with dried strawberries. I bet you could use any dry fruit -- I'm going to try with dried tart cherries in the morning!


                                    For a savory scone, these cheddar-chive scones are different and popular with kids and cheese-lovers:


                                    1. c
                                      cookiecutter RE: zorgclyde Jun 3, 2007 11:21 PM

                                      I love to pour cream over strawberries, a little sugar added to the strawberries if they need it.

                                      1. emily RE: zorgclyde Jun 4, 2007 07:30 AM

                                        Lemon Posset!

                                        I hadn't heard of this till I tried it in London a few months ago. Cream and sugar are heated, then fresh lemon juice is added. After a few hours of chilling, you have a slightly firm, deliciously rich pudding with the fresh taste of lemon (since the lemon isn't cooked).

                                        1. Karl Gerstenberger RE: zorgclyde Jun 4, 2007 07:33 AM

                                          make butter

                                          3 Replies
                                          1. re: Karl Gerstenberger
                                            Hungry T RE: Karl Gerstenberger Jun 4, 2007 07:48 AM

                                            I'll second that. Fresh butter made at home is easy and fantastic...

                                            1. re: Hungry T
                                              foxy fairy RE: Hungry T Jun 4, 2007 08:09 AM

                                              How do you do it or could you suggest a recipe? I'd love to try this!

                                              1. re: foxy fairy
                                                Karl Gerstenberger RE: foxy fairy Jun 4, 2007 03:18 PM


                                                rather than re-engineer....

                                          2. BobB RE: zorgclyde Jun 4, 2007 10:28 AM

                                            Panna cotta, a super-rich Italian custard (literally "cooked cream"). And if you really want to be self-indulgent, fettucine alfredo with panna cotta for dessert.

                                            1 Reply
                                            1. re: BobB
                                              digkv RE: BobB Jun 6, 2007 12:05 AM

                                              I second the panna cotta, it's a wonderful way to showcase the rich and velvety flavor of the cream. Serve it with a nice tart berry puree or coulis, it helps to cut through the richness. I've also had a green tea blanc mange made from matcha which is good, I have no clue what the difference between panna cotta and blanc mange is though.

                                            2. Amuse Bouches RE: zorgclyde Jun 4, 2007 03:21 PM

                                              Whipped. Preferably as part of a Pavlova. Or over fruit.

                                              1 Reply
                                              1. re: Amuse Bouches
                                                foxy fairy RE: Amuse Bouches Jun 4, 2007 07:18 PM

                                                Nigella has lots of creamy recipes like this. One with rhubarb looks like whipped pink clouds.

                                              2. l
                                                Linda513 RE: zorgclyde Jun 5, 2007 04:45 PM

                                                Poured over Frosted Flakes.

                                                1 Reply
                                                1. re: Linda513
                                                  sivyaleah RE: Linda513 Jun 5, 2007 05:28 PM

                                                  Could Frosted Flakes get any better?

                                                2. jinet12 RE: zorgclyde Jun 6, 2007 06:39 AM

                                                  At my house, it is used every morning in my coffee along with some sugar free Da Vinci syrup!

                                                  9 Replies
                                                  1. re: jinet12
                                                    QSheba RE: jinet12 Jun 29, 2007 01:00 PM

                                                    Fettucine Alfredo with fresh pasta and Parmegiano Reggiano

                                                    1. re: QSheba
                                                      cherrylime RE: QSheba Jul 15, 2007 07:43 AM

                                                      I talked about this in another thread but here's what I do (bringing this to a BBQ today in fact) Whip about 3/4 cup to soft peaks..Fold in about 2T redwine vinegar. It'll be ever so slightly pink. Salt and pepper to taste and toss w/chilled boston butter lettuce. Best simple salad ever.

                                                      Oh...and whipped and served w/warm flourless chocolate cake.

                                                      1. re: cherrylime
                                                        sivyaleah RE: cherrylime Jul 15, 2007 08:19 AM

                                                        Funny you should mention it with lettuce. I just found out about using it in salad dressing the other day. Found a great recipe for Creamy Chive Dressing, which is basically olive oil, lemon juice, whipped cream, fresh chives, salt and pepper to taste. It was for arugula and fresh peaches, from Bon Appetit's new issue, page 79. Fantastic dressing. I never would have known the dressing had whipped cream in it if someone had just served it to me - great usage.

                                                        1. re: sivyaleah
                                                          cherrylime RE: sivyaleah Jul 15, 2007 11:08 AM

                                                          and even though it's whipped cream which people always think will be
                                                          really heavy and decadent..it's actually light as a cloud and doesn't weigh the salad down like some oil dressings..

                                                          1. re: cherrylime
                                                            sivyaleah RE: cherrylime Jul 15, 2007 12:00 PM

                                                            Exactly. I was very surprised that the consistancy of the salad dressing was so light.

                                                        2. re: cherrylime
                                                          violabratsche RE: cherrylime Jul 15, 2007 08:27 AM

                                                          in response to cherrylime:
                                                          Wasn't there a dessert that people used to make, using sweetened heavy cream, fresh fruit, often seedless grapes, put in a pan, and frozen? Seems to me I had it once, as a kid. My ex used to talk about his mother and aunts making something like that.


                                                          1. re: violabratsche
                                                            sivyaleah RE: violabratsche Jul 15, 2007 09:20 AM

                                                            Are you talking about Ambrosia?

                                                            1. re: sivyaleah
                                                              violabratsche RE: sivyaleah Jul 15, 2007 09:44 AM

                                                              The ambrosia I am familiar with is basically a fruit salad. No cream at all, and not frozen.


                                                              1. re: violabratsche
                                                                sivyaleah RE: violabratsche Jul 15, 2007 10:07 AM

                                                                It is fruit salad, very retro - usually mandarin oranges, bananas, shredded coconut, grapes, kind of tropical - at least that's the way everyone I knew made it, but the way we made it was always frozen - I don't know why. Plus, we'd make it with either vanilla yogurt, or whipped cream (or, slap me, Cool Whip if you were lazy - these days I wouldn't dream of using that stuff - but I probably wouldn't make an Ambrosia anymore either).

                                                                I started to google it to see if I was nuts for making it that way, but apparently not. I guess there are two ways of making it.

                                                    2. t
                                                      tcavanau RE: zorgclyde Oct 5, 2008 07:35 PM

                                                      I mean, is it wrong to answer sipping it out of the carton?

                                                      2 Replies
                                                      1. re: tcavanau
                                                        foxy fairy RE: tcavanau Oct 5, 2008 08:11 PM

                                                        Oh, totally, tcavanau! Mmmm. This week I made a really great hot mushroom dip with heavy cream that I originally found on chow. Sautee shallot in butter, then mushrooms, then add heavy cream and reduce down. Squeeze in a little lemon and bake. Mmmmm. I also love love love whipped cream. I don't eat it enough!

                                                        Gorgonzola cream sauce. I made Marcella's recipe, served with some great tortelloni.

                                                        Last year I read a thread on chow about people who added a little bit of cream to orange juice to make a creamsicle-like-beverage. I tried it -- yummy.

                                                        1. re: foxy fairy
                                                          tcavanau RE: foxy fairy Oct 5, 2008 08:53 PM

                                                          Thanks for the validation.

                                                          As a real answer to the original question, I made a delicious cream sauce for some homemade crab ravioli last week- caramelize shallots with sage and lemon zest, deglaze w/ (good) sherry, and add cream and black pepper.

                                                      2. j
                                                        Joebob RE: zorgclyde Oct 6, 2008 01:17 AM

                                                        A Swedish way: put COLD-SMOKED fish fillets e.g., herring, in a baking dish. Cover with cream. Bake at 375F until the cream thickens (10-20 min.). Eat with or without bread.

                                                        1. chef chicklet RE: zorgclyde Oct 6, 2008 12:20 PM

                                                          oooh I love heavy cream too. I love it in soups, creamy bisques and to finish sauces. I also love to use it in baking, like scones and quiche.

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