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What to do with a pint of cream?

Londonlinda Aug 25, 2013 10:32 AM

So, we had a big party for my Dad this weekend, and my brother and I got the food quantities pretty much right except we ran out of strawberries and have loads of cream left. I have a pint of cream which probably needs to be eaten in the next few days. Rather than fritter it away on puddings and in coffee, I could make something - but i have no idea what. Fellow Chowhounders, your suggestions welcome.

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  1. c oliver RE: Londonlinda Aug 25, 2013 10:58 AM

    Check the expiration date. Cream usually has a huge window so you could fritter to your heart's content :)

    1 Reply
    1. re: c oliver
      Chowrin RE: c oliver Aug 25, 2013 01:43 PM

      That's a week or two, btw. Milk products keep best unopened.

    2. y
      youareabunny RE: Londonlinda Aug 25, 2013 11:00 AM

      Chocolate whipped cream!

      1. s
        sandylc RE: Londonlinda Aug 25, 2013 11:10 AM

        Rice Pudding. Crème Brulee.

        1 Reply
        1. re: sandylc
          sandylc RE: sandylc Aug 25, 2013 11:54 AM

          These two things play well with fresh summer berries, too.

        2. mcf RE: Londonlinda Aug 25, 2013 11:26 AM

          Seafood chowder!

          1. sunshine842 RE: Londonlinda Aug 25, 2013 11:35 AM

            Just whip it! Whip it good!

            (try as I might, I couldn't resist)

            How about just buying more strawberries?

            5 Replies
            1. re: sunshine842
              EWSflash RE: sunshine842 Aug 25, 2013 08:23 PM

              Go forward
              Move ahead!
              it's not too late, to whip it!
              Whip it good!

              1. re: EWSflash
                sunshine842 RE: EWSflash Aug 25, 2013 08:51 PM

                (anyone under 35 is thinking.....WTF???)

                1. re: sunshine842
                  c oliver RE: sunshine842 Aug 25, 2013 08:53 PM

                  Girl, I'm 66 and going WTF????? :)

                  1. re: c oliver
                    sandylc RE: c oliver Aug 25, 2013 09:07 PM


                  2. re: sunshine842
                    beaubourne RE: sunshine842 Aug 27, 2013 10:12 AM

                    i'm 23... come on, this song isn't THAT unknown haha

              2. greygarious RE: Londonlinda Aug 25, 2013 11:37 AM

                - If it's corn season where you live, corn pudding/spoonbread.

                - MAPLE MOCHA PUDDING (from The Maple Syrup Cookbook)
                *** Use however much cream you have, supplement with milk to reach 3 cups, and omit the butter***

                3 T cornstarch
                1 T instant coffee or espresso (powder form)
                1 t cocoa powder
                pinch salt
                3 egg yolks
                3 cups milk
                1/2 c maple syrup (preferably grade B)
                1 T butter, cut in little pieces
                1 t vanilla extract
                Whisk first 4 ingredients in large, thick-bottomed pot. Slightly whisk egg in different bowl, then whisk in milk and maple. Gently whisk the liquid into the dry, beginning to heat on mediium-high. Bring slowly to boil, stirring gently throughout and scraping sides. When it starts boiling, continue stirring for one minute. Remove from heat and stir in butter and vanilla. Ladle into 4-5 serving dishes. If you don't want a skin atop the puddings, top each with a piece of wax paper cut to size. Let cool to room temp before chilling.

                - You can always give yourself a workout by shaking chilled cream in a jar until it's butter. I once neglected a partially-used container of heavy cream in the bottom of the fridge. When I finally got around to taking it out, assuming it would be ruined, I discovered that it had turned into cream cheese.

                1. m
                  MrsJonesey RE: Londonlinda Aug 25, 2013 11:55 AM

                  This is a favorite and uses 1 cup. http://www.epicurious.com/recipes/foo...

                  1. eclecticsynergy RE: Londonlinda Aug 25, 2013 12:23 PM

                    Brown Rice And Cheese Casserole- a longtime favorite in our family: I recommend this one every chance I get.

                    I'd certainly second the suggestions for chowder, rice pudding, or creme bruleé. Also the one for simply procuring more berries.

                    Greygarious has noted that it's corn season; might I suggest creamed corn?


                    A very easy & tasty creamy chicken with mushrooms:

                    EatingWell has a good recipe for chicken breasts with lemon-tarragon cream:

                    Finally, beef Stroganoff can be very, very good made with heavy cream instead of sour cream...

                    1. s
                      smtucker RE: Londonlinda Aug 25, 2013 01:36 PM

                      Creme Fraiche, Quiche, buy more berries

                      5 Replies
                      1. re: smtucker
                        nofunlatte RE: smtucker Aug 25, 2013 02:45 PM

                        +1 on the Creme Fraiche.

                        1. re: nofunlatte
                          hotoynoodle RE: nofunlatte Aug 26, 2013 10:39 AM

                          if it's ultra-homogenized it ilkely will not morph into creme fraiche.

                          1. re: hotoynoodle
                            hill food RE: hotoynoodle Aug 26, 2013 08:33 PM

                            can one acidulate it?

                            1. re: hotoynoodle
                              Candy RE: hotoynoodle Aug 29, 2013 10:21 AM

                              I think you mean ultra-pasteurized

                              1. re: Candy
                                hotoynoodle RE: Candy Aug 30, 2013 11:43 AM

                                brain-fart. i did indeed. tyvm.

                        2. hill food RE: Londonlinda Aug 25, 2013 02:24 PM

                          alfredo with fresh vegetables

                          1. tim irvine RE: Londonlinda Aug 25, 2013 03:08 PM

                            Salted caramel sauce.
                            Steak au poivre.
                            Vichyssoise or most any cream soup.
                            Macaroni and cheese of the most decadent sort.

                            1. c oliver RE: Londonlinda Aug 25, 2013 05:09 PM

                              Veggo's Shrimp, Corn and Poblano soup.


                              2 Replies
                              1. re: c oliver
                                EM23 RE: c oliver Aug 26, 2013 09:34 AM

                                Every dish mentioned so far sounds great, but this takes the cake! I must have missed your post way back when. Thanks for posting this.

                                1. re: EM23
                                  c oliver RE: EM23 Aug 26, 2013 09:51 AM

                                  My pleasure. I haven't fixed it in too long. I need to 'de-kernel' a lot of corn and get it in the freezer.

                              2. suzigirl RE: Londonlinda Aug 25, 2013 05:12 PM

                                Creamed spinach.

                                1. THewat RE: Londonlinda Aug 25, 2013 05:24 PM

                                  Burnt caramel pudding. I wish I loved it a little less. This recipe, which claims to serve 4, serves 6 - 8 in my world. http://food52.com/recipes/9628-burnt-...

                                  1. l
                                    Londonlinda RE: Londonlinda Aug 26, 2013 01:44 AM

                                    Thanks everyone - some really interesting suggestions. I'm going with the chowder since I have never made chowder, as soon as I can get to the fishmongers tomorrow! Bonus is it uses potatoes of which we have a bit of an abundance at the allotment this year.

                                    8 Replies
                                    1. re: Londonlinda
                                      mcf RE: Londonlinda Aug 26, 2013 07:38 AM

                                      I always increase the cream to milk ratio in mine, use salt pork or bacon, too. Hope it comes out great!

                                      1. re: mcf
                                        pinehurst RE: mcf Aug 26, 2013 10:50 AM

                                        Ah, salt pork. Such a great addition and it "keeps" nicely. Adds a lot of depth and a salty tang.

                                        1. re: pinehurst
                                          mcf RE: pinehurst Aug 26, 2013 10:54 AM

                                          And silkiness. I keep it in the freezer.

                                      2. re: Londonlinda
                                        greygarious RE: Londonlinda Aug 26, 2013 10:17 AM

                                        If you are not familiar with chowder in general, bear in mind that it does not HAVE to involve seafood. Corn chowder, and chicken corn chowder, are also popular. The dish is named for the pot it's cooked in: "chowder" is a cousin of "cauldron". Here in New England, purists insist that the chowder be milky but not thickened, although plenty of locals prefer the thicker version. Corn chowder is thickened and often contains bacon as well. It can have either chicken broth or vegetable broth. You could make chowder with any firm vegetable - I imagine a root vegetable chowder would be very good. But don't bet on my remembering the idea once the weather is cold enough to make it!

                                        1. re: greygarious
                                          mcf RE: greygarious Aug 26, 2013 10:37 AM

                                          I use cream as the only thickener, never add a bit of starch, I hate that gluey texture.

                                          I love me some seafood chowder, though, firm fish, clams, shrimp, scallops... great way to clean out the freezer when I have a lot of partial bags of frozen fish and/or shellfish. I don't use potatoes for carb restriction reasons.

                                          1. re: mcf
                                            greygarious RE: mcf Aug 26, 2013 10:43 AM

                                            When I make any form of chowder, including Manhattan clam, I use small white beans rather than potatoes. They are carbs, but a healthier version.

                                            1. re: greygarious
                                              mcf RE: greygarious Aug 26, 2013 10:46 AM

                                              Yes, they are, but still too much for my blood glucose. I love cannelini!

                                          2. re: greygarious
                                            LindaWhit RE: greygarious Aug 27, 2013 07:43 AM

                                            GMTA, greygarious. Chicken corn chowder is what I recommended below before reading the thread. :-)

                                        2. sweetpotato RE: Londonlinda Aug 26, 2013 10:49 AM

                                          I would immediately throw that baby in the mixer, add some confectioner's sugar and a touch of vanilla, and whip it into creamy goodness !! One pint equals one serving, LOL.

                                          1. j
                                            Jerseygirl111 RE: Londonlinda Aug 26, 2013 01:19 PM

                                            Hot fudge!

                                            1. j
                                              jpc8015 RE: Londonlinda Aug 27, 2013 03:44 AM

                                              Make ice cream.

                                              1. Bada Bing RE: Londonlinda Aug 27, 2013 04:12 AM

                                                An Argentininian friend of mine--Italian background--once made a pasta dish for us using fettucine, rehydrated porcini mushrooms, and what was at the time to me a shocking amount of cream. Up to then, I'd only used cream in smallish quantities to finish certain soups, sauces, Indian curries, stroganofff, etc. So it was eye-opening to me when he just dumped a whole pint into the skillet as our sauce base.

                                                As ever, with him, the food was delicious.

                                                Cream is useful because it can be simmered vigorously without breaking, unlike milk, sour cream, etc.

                                                1. k
                                                  kmanihot RE: Londonlinda Aug 27, 2013 05:41 AM

                                                  Leek tart: sauté thinly sliced leeks (white and light green parts) in olive oil until very soft. Prepare your favorite savory tart crust into a tart pan (shallow is best). Fill with the leeks and pour the cream all over. (oh, don't forget to season leeks with salt and pepper and a little nutmeg). Bake in oven according to pastry instructions and until pastry is cooked and filling is a little bubbly and golden.

                                                  1 Reply
                                                  1. re: kmanihot
                                                    kmanihot RE: kmanihot Aug 27, 2013 05:45 AM

                                                    Or custard-filled cornbread (pour cream into batter right before baking, without stirring, to form a layer of custard).

                                                  2. Crockett67 RE: Londonlinda Aug 27, 2013 05:49 AM

                                                    Real cream in coffee is hardly frittering it away in our house. Only downside, you will never be able to drink coffee with nondairy creamer or powder again.

                                                    It's to the point that I will drink coffee black if I don't have real cream or milk.

                                                    1 Reply
                                                    1. re: Crockett67
                                                      mcf RE: Crockett67 Aug 27, 2013 07:00 AM

                                                      That's a down side??? ;-)

                                                    2. r
                                                      r1949 RE: Londonlinda Aug 27, 2013 05:51 AM

                                                      add a little cultured buttermilk and sit it on the counter for 2-3 days and u will have some cheap creme fraiche

                                                      1 Reply
                                                      1. re: r1949
                                                        mike0989 RE: r1949 Aug 27, 2013 08:39 AM

                                                        Agreed, this is wonderful in a lot of recopies.

                                                        Similarly, you can make mascarpone. Bring the cream up to about 190 degrees in a double boiler. Add a tablespoon or two of lemon juice and stir until it becomes thick. Let cool and strain though a coffee filter or tea towel.

                                                      2. k
                                                        kseiverd RE: Londonlinda Aug 27, 2013 06:56 AM

                                                        Entertain a "kid" by making BUTTER!

                                                        1. j
                                                          jcattles RE: Londonlinda Aug 27, 2013 07:31 AM

                                                          Panna Cotta or Ricotta cheese

                                                          1. LindaWhit RE: Londonlinda Aug 27, 2013 07:36 AM

                                                            Add about a half cup to chicken corn chowder (or just corn chowder). The corn on the cob is at its peak now, so the chowder would be a great way to use it up!

                                                            My favorite recipe (with lots and lots of notes from me - I make it without the alcohol):


                                                            1. b
                                                              beaubourne RE: Londonlinda Aug 27, 2013 10:11 AM

                                                              a creamy white wine sauce for fish

                                                              1. c
                                                                charmedgirl RE: Londonlinda Aug 27, 2013 01:48 PM

                                                                Whip it and eat with a spoon? Or wait, maybe that's just me.

                                                                1. c
                                                                  Chefpaulo RE: Londonlinda Aug 28, 2013 05:53 AM

                                                                  Whether its light or heavy cream was never specified, and due to butterfat content, this could determine a lot of possible uses.

                                                                  Mu choice for late summer would be a simple Lois Diat original recipe Vichyssoise in chilled bowls with a generous garnish of fresh chives. Either light or heavy cream would be a compliment.

                                                                  1. b
                                                                    Bkeats RE: Londonlinda Aug 28, 2013 06:26 AM

                                                                    Last night, I made the lobster pasta from the Joe Beef cookbook. We've been to the resto in Montreal several times and wanted to try making the dish at home. Its unbelievably simple but damn is it good. I'll give you a recap of the recipe.

                                                                    Cook two lobsters. Pick out the tail, claw and knuckle meat and set aside. I used kitchen shears to cut open the shells which makes it easy to get to all the meat. Take the torsos and split each in half then cut the halves into 3-4 chunks. Get a big saucepan and put in the cut lobster torsos, pint of cream, splash of brandy, tablespoon of butter and sprig tarragon (that's what the cookbook called for but I didn't have any and don't really like it so I used some fresh fennel that I had instead). Get to a boil and then turn heat to a simmer and let cook for 30 minutes until reduced by half. Cook pasta of your choice. Drain and rinse the pasta (heresy yes, but the recipe says do this) and toss with olive oil. Crisp up three strips of thick cut bacon that has been cut into 1/8" batons. Pour now lobster flavored reduced cream sauce through strainer and press to get out all the goodness. Toss the shells. Rinse the saucepan and add sauce, lobster and bacon to heat up. Add pasta and stir for 3-4 minutes. Season with salt and pepper. Plate and garnish with chopped parsley. This was friggin amazing. As good as what we ate at Joe Beef and oh so easy to make. I love resto cookbook recipes like that. Something you can actually make at home and be as good as what you remember.

                                                                    7 Replies
                                                                    1. re: Bkeats
                                                                      mcf RE: Bkeats Aug 28, 2013 06:54 AM


                                                                      1. re: Bkeats
                                                                        hill food RE: Bkeats Aug 28, 2013 11:15 PM

                                                                        golly I wish I lived somewhere that lobster was that available. I'm NOT being snarky, in the Midwest US it is such a treat that really just boiled/broiled/steamed are the only options worth pursuing, who knows when we get it again?

                                                                        1. re: hill food
                                                                          LindaWhit RE: hill food Aug 29, 2013 05:46 AM

                                                                          hill food, you CAN get it shipped to you by many New England lobster vendors....



                                                                          1. re: LindaWhit
                                                                            hill food RE: LindaWhit Aug 29, 2013 06:18 PM

                                                                            well - yeah but not for cheap.

                                                                            ehh maybe I'm too much of a minimalist/purist when it comes to some things.

                                                                            1. re: hill food
                                                                              hotoynoodle RE: hill food Aug 30, 2013 11:45 AM

                                                                              lobster is $3.99 pp again this summer. steamed and eaten with butter remains my favorite.

                                                                              1. re: hotoynoodle
                                                                                hill food RE: hotoynoodle Aug 30, 2013 03:34 PM

                                                                                oh I wish I was still on the East Coast

                                                                                1. re: hill food
                                                                                  LindaWhit RE: hill food Aug 31, 2013 05:05 AM

                                                                                  So.....I shouldn't tell you that I'm going to an antique show today with my Mom at which we will probably both enjoy lobster rolls. I really shouldn't tell you that, right? :-P

                                                                      2. s
                                                                        schrutefarms RE: Londonlinda Aug 28, 2013 11:30 PM

                                                                        I had some cream leftover from soup I had made, so I took advantage of the fresh peaches in stores and made some cinnamon whipped cream to serve with the peach slices. Such a refreshing dessert!!

                                                                        1. Chocolatechipkt RE: Londonlinda Aug 29, 2013 08:05 AM

                                                                          Cream biscuits. This recipe is great: http://saramoulton.com/2013/04/cream-...
                                                                          (I first saw this recipe in a show when she was making these, which are not revolutionary, but still very tasty: http://saramoulton.com/2010/04/egg-ca...


                                                                          Also, cream scones are great, and you can freeze them, unbaked, til you want them.

                                                                          1. s
                                                                            smtucker RE: Londonlinda Aug 29, 2013 08:32 AM

                                                                            This pint is getting to be like stone soup! If Londonlinda tries even a fraction of these ideas, she will need to head back to the store and buy copious quantities.

                                                                            1 Reply
                                                                            1. re: smtucker
                                                                              mcf RE: smtucker Aug 29, 2013 09:52 AM

                                                                              She said upthread that she's going to make chowder.

                                                                            2. l
                                                                              Londonlinda RE: Londonlinda Aug 29, 2013 03:13 PM

                                                                              Made chowder! It was great, and I will be making it again. Many thanks for all the suggestions, several of which I will be keeping for the future.

                                                                              1 Reply
                                                                              1. re: Londonlinda
                                                                                smtucker RE: Londonlinda Aug 29, 2013 06:37 PM

                                                                                Sounded so good that I bought some cream today from the local dairy along with a bunch of corn. Corn chowder with chicken stock.... lovely supper.

                                                                              2. lamb_da_calculus RE: Londonlinda Aug 29, 2013 06:44 PM

                                                                                You could always do what I do, which is drink some straight and then immediately regret it.

                                                                                2 Replies
                                                                                1. re: lamb_da_calculus
                                                                                  hill food RE: lamb_da_calculus Aug 29, 2013 08:19 PM

                                                                                  rinse and repeat. - yet ain't shampoo

                                                                                  1. re: lamb_da_calculus
                                                                                    KaimukiMan RE: lamb_da_calculus Aug 29, 2013 08:45 PM

                                                                                    finally someone with the answer i would have given - except for the regret part. if you are careful you might get enough for 3 servings.

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