Too much sour cream
- jen kalb Jun 5, 2009 08:00 AM
Well, last week at Costco I mistakenly picked up a three pound container of sour cream in lieu of a similar looking container of cottage cheese.
I am now looking for superior recipe ideas for this -
Yes I know about chicken paprikas, I have lots of dip recipes and some very good cake recipes (hungarian coffee cakes etc) . I am busily spooning it on burritos. but do you have any particularly good cakes , savory dishes etc.? I have a limited time window how.
Topping on a plain cheesecake (plain, slightly sweetened and vanilla extract) uses up a lot of sour cream.
Its wonderful to cut the heat in Cuban sandwiches.
Sour cream and drained cucumber is a nice salad with mint or dill added.
But obviously its best side (and you have to use lots!) is in dips. My families favourite is this Bacon-Mushroom Dip:
Chop 2 cups mushrooms into small bits and fry up with 3 rashers of finely chopped bacon or 1/2 cup pancetta...when all is crisp and brown, drain off most of the fat and add 1 large (8 oz?) package of cream cheese and keep it moving in the fry pan until totally melted. Then add 1 cup sour cream and 1 tsp tabasco. Salt to taste and serve warm. Works best with mini pitas.
no such thing!
cheesecake, mashed potatoes, dip, chocolate cake, coffeecake, rugelach. instead of yogurt with sliced cucumber or in a curry or chicken tikka or tandoori chicken, strogonoff
I often make stroganoff if I have leftover sour cream. You can go high-brow with some tenderloin tips or low-brow with no-bun hamburgers.
I also like using sour cream in corn bread. I have this recipe:
1 cup (8oz) sour cream
small can creamed corn (4oz)--usually sub a little milk and a handful of frozen corn
1 cup yellow cornmeal
1/2 cup canola oil
1 tsp salt
1 tbs baking powder
Mix all ingredients together and pour into an 8x8 buttered/Pam'ed pan. Bake for 30 minutes at 400F.
You could make a ton of cornbread muffins from the same recipe and freeze them. You can pop them in the oven one or two at a time to heat/defrost in foil.
Or you could make a similar cornbread topping but with jalapenos and cheese and make chili pies. I.e., take leftover chili and put the cornbread topping on it. Then bake and serve with...sour cream! I have used this recipe from epicurious as a base and fooled around with it: http://www.epicurious.com/recipes/foo... This chili is good but I use my own too. I often sub sour cream for the milk and butter. And I usually make it in 2-cup souffle ramekins instead of one big casserole.
A lot of quick breads use sour cream. Orange-walnut, banana walnut etc. Ina Garten's sour cream coffee cake is good. Look on the food network site.
And I like to make her smoked salmon dip (tweaked a bit) to serve with toasted pita:
~1 part sour cream to 1 part softened cream cheese, smoked salmon cut into small pieces, chives, dill, lemon juice, salt and pepper.
sour cream and mustard for a great dip for pork tenderloin
sour cream in sauces over steak
I love the beef stroganoff
Sour cream pound cake
I seem to recall there was a similar thread a while back ago and there was a suggestion for mixing the sour cream with honey and or brown sugar as a topping for fruit, especially different berries.
Give the abundance of berries available at the markets this time of year, this may work for a nice dessert idea.
one of my favorite childhood breakfasts - a well-known Easter European Jewish tradition.
- sour cream with strawberries & brown sugar
- sour cream with sliced bananas (no sugar)
oh man, now i know i'll wake up craving this tomorrow, and i don't have any bananas or fresh strawberries in the house!
Made this recipe in a big tube pan - it is very moist and very sweet with an extremely soft delicate crumb rather like a chiffon cake. It ca be sliced in microscopic slices. I was expecting something more like a coffee cake, The blueberries sank to the bottom, unfortunately - Im taking the remains to church coffee hour on Sunday. and we will see what a broader audience thinks.
I just have a pint left now, thanks!
re: The Professor
I mash, whether you bake, boil or micro I don't care, add sour cream a little broth if you have some or milk chives and just whip with a mixer is great for just a minute, if not, just by hand. Add some grated cheese on top if you want and put in a baking dish and bake. It gets a light crunchy like top, dries out a bit and is just good. Whipped is better but not a must. You can add bacon, pancetta, others herbs, any kind of cheese on top even a bacon and cheese topping I did once. I also did a crunchy bread crum crust once.
OK, they are basically mashed but something about whipped and baked just makes them yummy, a bit drier, fluffier and good.
I was just about to post the whole recipe, but this pretty much covers it. I have nothing specific. I bake at 350 for just about 20 minutes in a oiled or PAM sprayed casserole. I guess I could call them upscale sour cream mashed potatoes with chives, :).
jen, this is my family recipe for a delicious sour cream pound cake, dense, with a fine crumb. eat it all by itself (no glaze required). http://chowhound.chow.com/topics/4642...
Aunt Mary's Sour Cream Pound Cake
Family Recipe from the Old South
(My mom (Georgia) and her mother (Ara Menta) and siblings grew up on a farm in the depression in the Florida panhandle, near the Alabama border, in a town called Marianna. Aunt Mary, my mom, and a couple of other siblings eventually migrated south to Fort Myers, Florida, on the Gulf coast -- a place less "southern", ironically, and more cosmopolitan (relatively). One brother, Max, went to work for Pan-American Airlines in Miami. My mom is one of 11 children, 10 of whom lived to be adults. My mom, the youngest of all, turned 87 years old in February '09.
½ pound (2 sticks) butter, room temperature
3 C flour
3 C sugar
6 eggs (room temperature
)½ pint Breakstone’s sour cream (room temp.)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (if desired)
½ teaspoon mace or 2 teaspoons lemon extract
Cream sugar and butter together. Alternate adding 2 eggs with the dry ingredients mixture (flour, soda, salt) until all 6 eggs blended in. (You may whip eggs before adding into mixture. Mom says it’s not worth the effort.) Blend in sour cream and extracts.
Pour mixture into greased (Crisco shortening and not oil) and floured tube pan and bake in preheated 325 degree oven for approximately 1 ½ hours.
Use cake flour, rather than all-purpose flour.
Substitute approximately 3-5 Tablespoons flour with Hershey’s cocoa.
Add spices as desired:
½ teaspoon each of Allspice, Cinnamon, Cloves (ground), Nutmeg,
1 Tablespoon Cardamon.
Note: Do not flour pan after greasing. Check cake at 1 hour 20 minutes with clean broom straw (or wooden skewer, since you probably don't have that old fashioned broom with a clean straw!). If clean, cake is done. Once cooled, add Frangelico Hazelnut liqueur in frequent doses to crack in top of cake. Seal cake in aluminum foil. Add more Frangelico the next day and so forth. Cake is best after about 4 days to a week. Enjoy!
Nice change from the original recipe. I will have to send you my rum/bourbon cake recipe. It uses regular boxed cake mix with pudding rum or bourbon, cooked and then after done, more liquor, sugar and butter is added in, then topped with more chocolate sauce with rum and bourbon and powdered sugar and nuts cooked and glazed in bourbon. It is a rich decadent, over the hill cake. But I make and sell them by the dozens, honest. Be glad to share, it is just that good, but if you don't like rum or bourbon you won't like it. You do taste the alcohol but it is so so so good. I'll dig it out when I get home, just out at a friends walking or watching the dog walk in the yard.
Please scoop some onto a dish of strawberries and then sprinkle brown sugar over all. Simple, unbeatable delight.