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A Sour Cream Glut

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Somehow every time I went to the supermarket I "remembered" I needed sour cream.
So now I have three pint containers of the stuff---- what am I going to do with them?????
Any interesting ideas?

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  1. Along with a packet of Lipton onion soup mix and a big bag of Ruffles chips I could kill a pint in one sitting. I'm deeply ashamed of this.

    Stroganoff would use some, make a bleu cheese or ranch salad dressing.

    Some kind of veggie casserole, steamed broccoli or squash mixed with a big dollop of sour cream, a little cheese, an egg and bread crumbs to bind is good.

    2 Replies
    1. re: kengk

      Along the lines of dip, sour cream and rooster sauce...maybe even 3 heat levels, like I do for guests...mild, hot, and OH S--T!

      1. re: kengk

        my aunt mary's "old south" (my term) sour cream pound cake! http://chowhound.chow.com/topics/4642...

        older thread with your same theme -- http://chowhound.chow.com/topics/490310

      2. my family recipe for chicken paprikas (A Hungarian chicken stew) uses a whole container of sour cream whisked in to the gravy...yum

        2 Replies
        1. re: Lady_Tenar

          Recipe, pretty please? I'm really getting into those traditional paprika-laden dishes...

          1. re: Vetter

            haha, perhaps the word "recipe" is misleading because we've never actually written it down and we don't measure anything. But I'll describe my method to you as best I can.

            You can use a whole cut up chicken or just buy the parts you want to use--I usually end up using thighs because they're convenient and much more flavorful than breasts, good in a long-and-slow cooked dish like paprikas. Brown the pieces in a little fat and set aside. In the chicken fat that has rendered out (if there's not enough, add some butter, lard, or oil), sweat a few diced onions along with some dried thyme, celery seed, and a LOT of paprika. This is where it's hard--I don't know how much I really use. A few tablespoons full at least, basically enough so that the onions are caked with the stuff (and I mean caked, not coated! Seriously.). One of the flaws I see in a lot of internet recipes is that there's just NOT enough paprika. Also, you must use good quality paprika. Szego is a good brand, available at most well-stocked supermarkets. I use a mixture of sweet and hot.

            After you've sweated the onions and spices in the fat until the onions are soft, add back in the chicken pieces and add enough chicken stock to cover. Also add a whole bunch of parsley, tied together with a string. Yes, a whole bunch. Simmer at a low temperature until the chicken is well done, remove the chicken to a plate, discard the bunch of parsley (if there are some bits floating in there, that's fine, you just don't want a whole bunch of limp parsley in there) and reduce the liquid until it is more viscous, like a thin gravy. (Sorry, I told you this is very approximate, but I'm sure you can handle it. :-P) Then whisk in a pint of sour cream and add back in the chicken.

            Serve with rice, egg noodles, or spaetzle. And if you can, make it a day ahead. All stews are better the second day, but I find that this is particularly true of paprikas!

        2. A nice sour cream cake with orange sour cream frosting? Great, now the thread is making me hungry.

          3 Replies
          1. re: pinehurst

            Do you have a recipe for orange sour cream frosting? It sounds great--like a creamsicle.

            1. re: chowser

              Yes--far from health food for sure, but so good

              4 cups confectioner's sugar
              2/3 cup sour cream
              ¼ cup unsalted butter, softened
              2 teaspoons orange zest
              (optional add-ins)
              1 tbl. Grand Marnier (or Triple Sec)
              1/2 tsp ground ginger

              1. re: pinehurst

                I'll have to give that a try. I don't know if it's any worst than any other buttercream (it has a lot less butter) but it does sound good. I'll bet the sour cream gives a nice tang. Thanks!

          2. Baked goods like coffee cakes, muffins, pancakes, etc. use up a lot quickly, assuming you have the audience for it or don't mind pigging out yourself (lol):

            Also fwiw, in my exerience, unopened sour cream keeps in decent quality for a scarily long time - I've used it a couple of months past the its date (not sure if it's a use-by or best-by thing.

            1. Keep in mind that - expiration dates nothwithstanding - unopened containers of "REGULAR/NORMAL" sour cream can last for several MONTHS in the fridge after the expiration date on the cup. Same can't be said for the sadly disgusting "low-fat" or "no-fat" versions.

              1 Reply
              1. re: Bacardi1

                yes! good to remember.

              2. Cucumber salad - cukes and onion sliced thin, crunchy lettuce, sour cream, dill, salt & pepper.

                Sour cream apple pie.

                Tzatziki sauce.

                Stroganoff or paprikash.

                1. Big bowl of strawberries, dollop of sour cream, generous sprinkling of brown sugar. Very, very good.

                  1. Apart from Lipton Onion Soup Mix dip already mentioned (which I LOVE), my major main-dish sour-cream uses are:

                    Vegetarian Mushroom Stroganoff
                    Turkey Hungarian Goulash
                    Czech Chicken in Sour Cream Dill Sauce
                    Pseudo Fettucini Alfredo

                    1. "Syd's Potatoes" - thinly sliced potatoes layered with melted butter and salt and pepper between each layer. Sprinkle the top layer with paprika. Bake at 375 or so for an hour. Top with dollops of sour cream and serve as the perfect side dish for nearly any roasted meat. Also goes very well with poached fish.

                      Bananas and sour cream is an amazing breakfast.

                      Swirl 1/2 a pint of sour cream with a jar of your favorite salsa. Serve with a bag of tortilla chips. Serves 1 in my house. ;)

                      Have "Mexican" anything and top with sour cream.

                      Find a 3 year old, hand them a spoon and a pint, and step away quickly.

                      1. Ice cream! Sub it in for half the liquid - stirring it in to the custard after you've brought the eggs up to temp. It's the last thing you add before it hits the fridge. I like this best with just plain vanilla or lemon.

                        2 Replies
                        1. re: Vetter

                          Ditto this a million times.

                          1. re: Vetter

                            It's great with strawberry or mango ice cream as well!

                          2. You can always freeze some of them....Or go on a blintz and lattke intensive you will have many eager takers

                            1. I would have many, many pierogies.

                              1. Strawberries...sour cream...brown sugar...YUM!

                                1 Reply
                                1. re: KSlink

                                  YES! oh that's my favourite use of sour cream. Creamy, tart, sweet all together.

                                2. Another vote for a sour cream cake. You could always make one and freeze it.

                                  1. Mashed potatoes. I love sour cream mashed potatoes.

                                    1. This recipe..
                                      http://joythebaker.com/2010/05/berry-...
                                      So good... I usually just use frozen berries..

                                      1. You could:
                                        Make potato pancakes and serve w/ sour cream
                                        Make a sour cream coffeecake
                                        Banana/sour cream pancakes
                                        Make a baked potato bar for dinner - naturally you'll need sour cream!
                                        Make a creamy salad dressing - homemade Ranch-style - and a huge salad

                                        1. You can substitute sour cream, diluted with milk, for any recipe that calls for buttermilk. And, it is definitely the case that sour will last for literally months beyond its "expiration date" in the refrigerator. if the container has not been unsealed.

                                          1. I love sour cream and hate being without it . . . so it seems like you have just enough :-D. I think I have 4 containers. I mostly use it savory and almost always salt it first. I like to make egg, tuna, and chicken salad with it instead of mayo. Egg salad in particular, I much prefer with sour cream. It's great on sweet or normal fries along with sweet chili sauce. A few days ago I mixed cottage cheese with sauteed onions, and sour cream and blitzed it up, and it was great on flatbread with shredded mozzarella and even good as a dip for falafel. You can also mix it with brown sugar and dip strawberries into it (really more than the sum of its parts).

                                            Daisy has a billion recipes: http://www.daisybrand.com/recipes/sea...

                                            The ones for quiche, sour cream Béarnaise, and ice cream look especially good.

                                            1. Hahahahaha. sorry but your post cracked me up so much. I always have the same problem too. :D