What to do with leftover heavy cream?
This is what I get *every* time for buying heavy cream for a sauce: use a drop, then toss the rest. Well, no more I say! What do I do with a pint of leftover heavy cream? Cakes? cookies? Donate it to my unfortunately growing horizontal architecture via whipped cream?
I was thinking of making cream scones... um... without butter, because I don't have it. (Obviously, I'm not a baker.)
I hate cream in my coffee :(
Here is a sauce I make for seafood: it's delicous on salmon, shrimp or stuffed flounder.
Chop 4 green onions (green part only), and place in a small pot with one cup dry white wine (or dry vermouth). Bring to a boil, and boil down wine until there is only a tablespoon left of liquid. Add one pint heavy cream and boil until thickened, about 5-8 minutes. Remove from heat and add dash of Tabasco, and 1-2 tablespoons of Dijon mustard. Blend, season with salt and pepper and serve with your fish.
I recently had a lot left over myself, and used it as an excuse to make a proper alfredo sauce (using Cooks Illustrated). Well worth whatever calories it cost me . . .of course, you do need butter for that.
You can also throw a bit in a pan with a clove of garlic and heat it up -- the garlic infuses the cream and it makes awesome mashed potatoes!
Soup, of course. Also, I recently made a pasta sauce with roasted red peppers and onions blended with cream, a dash of balsamic vinegar, a bit of tomato paste and basil. Quite good.
Do you have a cat?
My first thought was chocolate pudding/mousse... epicurious has a chocolate rum pudding I'd like to try. Panna Cotta also comes to mind, as it requires heavy cream but not butter. I don't know how much you have left but this recipe looks similar to the one I have: http://www.epicurious.com/recipes/foo...