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Recipes that feature cream

Hello,

I had a look around the boards as well as I could and did find lots of posts about cream, but mostly featuring desserts.

I'm lucky enough to be able to purchase unpasteurized heavy cream, milk, etc. from a small dairy that has five Jersey cows. I just bought a quart of cream, and because it's just the right time of year, it's perfectly gorgeous, thick, just amazing. I would like to make a dinner featuring this cream, but I'd rather not do soup or pasta just because that's what I usually do. I am going to be making some marscapone cheese with some of it, but there will still be a lot left over.

Does anybody have any suggestions? Thank you in advance!

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  1. Alfredo sauce, pasta optional. There's just nothing like splurging on the calories and making it with cream and good Parm.

    2 Replies
    1. re: monavano

      Yeah, that was what I was thinking, but we just had pasta yesterday. I'm not a good planner! Thank you very much, though. :)

      1. re: monavano

        Thanks for this suggestion. I too had cream that I was looking to use up, so made fettucine alfredo last night. Used the recipe from Marcella Hazan's cookbook and was amazed how little time it took. Never made it before, but I will again.

      2. Savory custard of some type - I've had delicious parmesan custards, for instance. A savory creme anglais poured over a savory bread pudding? A creamed chicken dish of some type?

        3 Replies
        1. re: biondanonima

          Hmm, good thought on the custard. I've never made a savory custard before!

          1. re: amitys

            My DH makes a parmesan custard that he floats in an asparagus soup, also made with some cream. Incredibly delicious and incredibly decadent!

            1. re: roxlet

              Oh wow, that sounds like a keeper as well.

        2. Chicken paillard in a sherry cream sauce. Add some pink and green crushed peppercorns.
          Make a decadent gorgonzola sauce for steak.
          Sauteed mushrooms with a cognac cream sauce. Server over grilled steak, chicken, pork.

          1. Reduce the cream to your liking, add the seasonings of your choice and you have a great sauce for vegetables.

            6 Replies
            1. re: MandalayVA

              Along these lines, there is a fantastic recipe in Amanda Hesser's new Essential New York Times Cookbook for Beets in Lime Cream - you cook the beets in a sauce of reduced cream with lime zest and serve over the steamed beet greens. It is unbelievably delicious - we made it three weeks in a row after we discovered it. I think the recipe also appeared in the New York Times, if you search there.

              1. re: Jme

                Wow, something that might make me want to eat beets! Thanks for the tip.

                1. re: Jme

                  Oh my. You've just corrupted my beets. We get them every week from our CSA these days, and I've been doing, you know, healthy, stuff with them. That sauce sounds evil. Can't wait to try it!

                  1. re: Jme

                    Yeah, that sounds pretty good. I've never really tried beets, but have been wanting to. Thanks for the tip! I've decided to freeze the cream for now and take it to Florida with me on a trip, where I'll be able to pair it with fresh seafoods, and perhaps beets!

                  2. re: MandalayVA

                    Great idea. I have a recipe (from Epi, I think?) for Brussels sprouts that are braised in cream and then garnished with a gremolata of pecans, lemon zest and fresh basil - they are delicious (although not in season right now unfortunately!).

                    1. re: biondanonima

                      That sounds great. I'll keep it in mind because we are growing brussels sprouts this year, and I'll be wanting to try new recipes later when they come into season!

                  3. Last weekend I made Steak au Poivre. That is a great use for cream that would fit your criteria.