HOME > Chowhound > Home Cooking >

Discussion

What to do with a pint of cream?

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.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. 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

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

        1. re: sandylc

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

          1. 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

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

              1. re: EWSflash

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

                  1. re: sunshine842

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

              2. - 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. Brown Rice And Cheese Casserole- a longtime favorite in our family: I recommend this one every chance I get.
                    http://chowhound.chow.com/topics/6353...

                    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?

                    Vichysoisse!

                    A very easy & tasty creamy chicken with mushrooms:
                    http://southernfood.about.com/od/chic...

                    EatingWell has a good recipe for chicken breasts with lemon-tarragon cream:
                    http://www.eatingwell.com/recipes/chi...

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

                    1. Creme Fraiche, Quiche, buy more berries

                      5 Replies
                        1. re: nofunlatte

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

                            1. re: hotoynoodle

                              I think you mean ultra-pasteurized

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

                              1. re: c oliver

                                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

                                  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.

                                1. 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. 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

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

                                      1. re: mcf

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

                                        1. re: pinehurst

                                          And silkiness. I keep it in the freezer.

                                      2. re: Londonlinda

                                        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

                                          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

                                            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

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

                                          2. re: greygarious

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

                                        2. 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.
                                          Enjoy!

                                              1. 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. 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

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

                                                  2. 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. 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

                                                        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. Entertain a "kid" by making BUTTER!

                                                        1. Panna Cotta or Ricotta cheese

                                                          1. 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):

                                                            http://chowhound.chow.com/topics/7324...

                                                            1. a creamy white wine sauce for fish

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

                                                                1. 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.
                                                                  CP

                                                                  1. 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

                                                                        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: LindaWhit

                                                                            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

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

                                                                              1. re: hotoynoodle

                                                                                oh I wish I was still on the East Coast

                                                                                1. re: hill food

                                                                                  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. 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. 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. 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

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

                                                                            2. 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

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

                                                                                2 Replies
                                                                                  1. re: lamb_da_calculus

                                                                                    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.