586208 Thu Jan 08 11:18:45 -0800 2009 20 31 Home Cooking 0 4307876 i have nearly a litre of heavy cream (35% mf) left over after making ganache last weekend. any suggestions on what to make? Thu Jan 08 11:18:45 -0800 2009 144700 eatereater123 1 4307895 I think it freezes ok if you can't use it up. Thu Jan 08 11:23:08 -0800 2009 4307876 156990 Robin Joy 2 4308368 It does freeze well. Freeze flat in a ziplock-type bag and the next time you need heavy cream, just break off what you need. I have never tried using previously frozen cream for "fresh" applications like whipped cream, but it works for adding to a sauce or a soup. Thu Jan 08 13:03:44 -0800 2009 4307895 12413 pâté chinois 1 4307897 Ice cream and a tres leches cake come to mind. Thu Jan 08 11:23:36 -0800 2009 4307876 86822 hohokam 1 4308089 Quiche, or cream of (your choice) soup. Thu Jan 08 12:02:54 -0800 2009 4307876 139725 janniecooks 1 4308122 Caramel sauce keeps well, and would us up a fair amount. I use equal parts sugar and cream - just caramelize the sugar with as much water as you need to be comfortable, then add an equal amount of cream when the sugar's at the point you like. Add a good pinch of sea salt if you're into that. Thu Jan 08 12:09:36 -0800 2009 4307876 17827 cyberroo 2 4308882 cream biscuits, creme fraiche, scones Thu Jan 08 15:15:24 -0800 2009 4308122 11259 Becca Porter 3 4309988 I second the idea of cream biscuits or cream scones. Here's the recipe I use for cream scones: 2 cups flour 1/3 to 1/2 cups sugar 1 T baking powder 1/2 tsp. salt 1 tsp. grated orange zest 1 1/4 cups heavy cream cinnamon Preheat oven to 425 degrees. Combine flour, sugar, baking powder, and zest in a large bowl. Whisk together. Add cream and mix. Gather together and knead a few times on floured board. Shape into a disk about 3/4 inch thick. Paint top of disk with milk or cream, then sprinkle with cinnamon and sugar. Cut disk into 12 wedges and place on large, ungreased baking sheet. Bake for 15 minutes (check at 12) until tops are browned. Cool on rack. You can modify the recipe pretty easily, e.g. by adding 1/2 cup currants, chopped nuts, or mini chocolate chips to dry ingredients, replacing orange zest with lemon zest, etc. [Edited to correct a couple of typos.] Thu Jan 08 23:52:18 -0800 2009 4308882 138816 jlafler 1 4308903 get 18 ozs of chocolate bits and one prepared graham pie crust. Heat one and one half cups of cream to boiling. Take it off the heat and blend in chocolate. Stir until well mixed and dark. Pour into pie shell and put in the fridge for at least 2 hours and upto 10 days! If you want to get fancy, you can save back a 1/4 cup of chocolate, make a caramelized topping for the pie. Add the warm fresh caramel after the 2 hours the pie has been in the fridge, use the leftover chocolate to make a design Thu Jan 08 15:21:32 -0800 2009 4307876 204342 FriedClamFanatic 1 4308942 New England clam chowder Pecan chicken fettuccine: Sautee rotisserie chicken (peeled off bone and skin) with fresh mushrooms, green onion, and chopped pecans in olive oil. Separately, heat together butter, cream, parmesan, garlic powder. Boil fettuccine and top with cream sauce and chicken sautee. Parmesan potatoes: 1 bag frozen hash brown potatoes, 1 pint (plus a little bit) of cream, parmesan cheese, salt. Mix all together in a large deep baking dish, top with heavy coating of paprika, bake at 350 for 40 minutes. Thu Jan 08 15:31:27 -0800 2009 4307876 81820 starbucksbrew 1 4309427 Chocolate sauce Caramels Whipped cream frosting Homemade butter Thu Jan 08 18:44:18 -0800 2009 4307876 36312 HillJ 1 4309876 Hot cocoa (I call it bitter-sweet-cream to remember the proportions): 1 part Drostes/Dutch Style cocoa (1 tsp) 2 parts sugar (2 tsp) 3 parts cream (1 Tsp) 10-20 parts hot water (fill the cup) Thu Jan 08 22:21:39 -0800 2009 4307876 43747 Leucadian 1 4310038 Pavlova! My favourite topping is whipped cream, raspberries and passionfruit. Fri Jan 09 02:02:18 -0800 2009 4307876 110146 greedygirl 1 4310104 on a similar thread, for using up half-n-half, i suggested parmesan-potato gratin. that would be decadent with heavy cream! http://chowhound.chow.com/topics/584304 Fri Jan 09 04:38:36 -0800 2009 4307876 105717 alkapal 1 4310998 I would make a "cheaters" chocolate mousse. Add Chocolate syrup (it should be almost too chocolatey to your taste) and a splash of vanilla or almond extract and let it sit in the fridge for about an hour. Whip 3-4 egg whites with a Tbl of powdered sugar or corn starch to stabilize. Whip the chocolate cream until thick. Fold the egg whites into the chocolate whipped cream. It will destabilize and becomes less airy within a day. Fri Jan 09 09:52:30 -0800 2009 4307876 216123 folprivate 1 4311531 Make caramel sauce. Julia Child's recipe is easy and wonderful. Keeps for months in the fridge. Just re-warm to use. Also, reduce any amount by almost half. Do this very slowly in a heavy pot so a not to scorch it. Freeze it, then scoop out amount needed to lightly moisten sauteed spinach, or mushrooms, or whatever. It is amazing stuff to have on hand. You'll wonder how you ever did without it Fri Jan 09 12:46:30 -0800 2009 4307876 10586 jmnewel 2 4311989 "Freeze it, then scoop out amount needed to lightly moisten sauteed spinach, or mushrooms, or whatever. It is amazing stuff to have on hand. You'll wonder how you ever did without it" Hmmm... that's interesting! Does "it" have a name? Fri Jan 09 14:57:18 -0800 2009 4311531 39504 Shrinkrap 3 4313236 i recall a hound who posted about a delicious dish he'd had in mexico (and re-created at home) with caramel sauce and shrimp. after a search, i found it! friedclamfanatic is the hound with the mexican caramel shrimp dish. http://chowhound.chow.com/topics/560001#4066474 Sat Jan 10 04:48:07 -0800 2009 4311989 105717 alkapal 4 4313913 That's interesting, quirky sounding but I bet it's delicious. I adore Vietnamese style caramel sauced proteins, so will give this a try next time I have caramel sauce on hand. (Like it lasts very long in this house...) Sat Jan 10 10:43:41 -0800 2009 4313236 24126 amyzan 4 4354986 My Gawd, you have a good memory! I didn't realize that thread was still active! Sat Jan 24 20:06:22 -0800 2009 4313236 204342 FriedClamFanatic 1 4311907 Thanks to everyone for the lovely ideas! I ended up making the potatoes gratin and buying an extra pint to make the cream scones. They were both delicious! Fri Jan 09 14:20:52 -0800 2009 4307876 144700 eatereater123