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View Full Version : Scrumptious heavy cream - what to do with it?

MexicoKaren
07-26-2010, 04:35 PM
Ricardo, the man who brings me wonderful vegetables. came by this afternoon with some delightful green beans, alas too late for the salade nicoise I wanted to make last week for the French food competition. He often sells me wonderful homemade cheeses as well, but today, he had some beautiful heavy cream. Very heavy. Sort of like I used to buy in England labeled "double cream". Aside from eating it with a spoon, or tossing it on some fresh mangoes, which I also got a bunch of today, does anyone have any brilliant ideas regarding what I might do with it? I have close to a quart of this stuff. Nothing too complicated, please - it is too hot. Thanks!
Keltin
07-26-2010, 04:50 PM
That sounds wonderful. The first thing that comes to my mind is using it in soups or sauces. Adding a little to any bit of reduce wine would make a great sauce.

The potatoes gratin I did in the French challenge used heavy cream. The wine sauce I did on some chicken used cream. A potato soup I do uses cream, as does a Shrimp Bisque I did.

Since it's so heavy, you probably wouldn't need a lot. Perhaps a couple of tablespoons where 1/2 to 3/4 cup of regular cream is called for. But I imagine adding a little to any wine sauce or soup would be divine. I'd love to have some of that to experiment with!! :clap:

I'm sure there are also some yummy desserts to be made with it, but I'm no baker, so can't help much in that category. :biggrin:

http://www.netcookingtalk.com/forums/showthread.php?p=189908#post189908 (http://www.netcookingtalk.com/forums/showthread.php?p=189908#post189908)

http://www.netcookingtalk.com/forums/showthread.php?p=190557#post190557 (http://www.netcookingtalk.com/forums/showthread.php?p=190557#post190557)

http://www.netcookingtalk.com/forums/showthread.php?t=1916 (http://www.netcookingtalk.com/forums/showthread.php?t=1916)

http://www.netcookingtalk.com/forums/showthread.php?p=138006#post138006 (http://www.netcookingtalk.com/forums/showthread.php?p=138006#post138006)
Adillo303
07-26-2010, 05:44 PM
Get a few different kinds of fruit, cut them up into chunks and mix them together with some whipped cream.

How is your seafood supply? How about a clam / conch / whatever shellfish youhave chowder. New England style.
VeraBlue
07-26-2010, 06:02 PM
You could simply whip it....dip your toes into it, and invite a friend over for dessert.:whistle:
SilverSage
07-26-2010, 06:05 PM
How about an alfredo?
Fisher's Mom
07-26-2010, 06:32 PM
My favorite thing in the world to make with double cream, when I can get it, is tomato-basil soup. It's good with the regular heavy cream I usually find, but the double cream makes it divine.
mhend
07-26-2010, 06:34 PM
My favorite thing in the world to make with double cream, when I can get it, is tomato-basil soup. It's good with the regular heavy cream I usually find, but the double cream makes it divine.


That sounds perfect!!
Fisher's Mom
07-26-2010, 06:39 PM
It's really, really good. The only troublesome part is when I use fresh tomatoes - I have to peel them. But other than that, it's easy and I use the stick blender in the pot I am cooking it in so it's very little clean up. (If you use canned tomatoes - there is no peeling involved.)
SilverSage
07-26-2010, 06:42 PM
Alright, FM. We want a recipe for your tomato-basil soup!!!!! Come on now - cough it up!!!
mhend
07-26-2010, 06:46 PM
Yes, FM - I agree. :)
Fisher's Mom
07-26-2010, 06:47 PM
LOL! It's not mine - I just got it off the net and tweaked it a little, but here it is:
http://netcookingtalk.com/forums/showthread.php?p=162021&highlight=tomato-basil+soup#post162021
MexicoKaren
07-26-2010, 07:15 PM
Oh boy, thanks for all the great ideas. I'm definitely making that tomato basil soup and the wonderful chicken dish that Keltin made on his stove top gadget. And I may have to follow Vera's suggestion about dipping my toes...don't think I'll have to invite anyone over...
GotGarlic
07-26-2010, 10:04 PM
It's really, really good. The only troublesome part is when I use fresh tomatoes - I have to peel them. But other than that, it's easy and I use the stick blender in the pot I am cooking it in so it's very little clean up. (If you use canned tomatoes - there is no peeling involved.)

Tip: An easy way to peel fresh tomatoes is to cut them in half, then grate cut side down over a bowl on the big holes of a box grater. Takes the peel right off :smile:
Mama
07-26-2010, 10:13 PM
I'd make ice cream!
MexicoKaren
07-26-2010, 10:17 PM
I don't have room in my freezer for the ice cream freezer container!!!:sad:

Maybe I should just throw some stuff out!! I need a freezer. I need a freezer. I need a freezer. (my new mantra)
Mama
07-26-2010, 10:39 PM
:ohmy: Throw something out...isn't ice cream one of the major food groups? :lol:
Fisher's Mom
07-26-2010, 11:21 PM
Tip: An easy way to peel fresh tomatoes is to cut them in half, then grate cut side down over a bowl on the big holes of a box grater. Takes the peel right off :smile:That is brilliant!!! It will save me sooo much time. Thanks, GG - you're a peach!
Maverick2272
07-27-2010, 06:07 PM
I'd make ice cream!

DITTO!!!:applause:

Storage isn't a problem here, doesn't last long with three kids around, well make that four counting the wife...

two cups cream and two cups milk, a quarter cup sugar and two tablespoons real vanilla. Mix till mostly solid then store in fridge for several hours to harden up.
MexicoKaren
07-27-2010, 06:53 PM
Here's my problem - my ice cream maker requires that I freeze the container first, and there is no room in my freezer to put it...I don't have a separate freezer, just what is on top of my frig. :sad::sad::sad:

Within the next few months, I AM going to buy a freezer...they are really expensive here, and so is electricity, so it is a big step, but I HAVE TO HAVE IT.
Maverick2272
07-27-2010, 09:48 PM
Here's my problem - my ice cream maker requires that I freeze the container first, and there is no room in my freezer to put it...I don't have a separate freezer, just what is on top of my frig. :sad::sad::sad:

Within the next few months, I AM going to buy a freezer...they are really expensive here, and so is electricity, so it is a big step, but I HAVE TO HAVE IT.

Sounds like we have the same ice cream maker? Mine you have to let freeze for at least 8 hours so the gel inside freezes up and the metal around the inside gets frosty. Then you put the mixer and motor on top and mix for about 45min to an hour. Directions say 30min but it always takes me longer. Then I take the mixer and motor off, put the lid on it, and pop it back into the freezer for another 2 to 4 hours.

Which reminds me... got a batch in there now ready to eat!!
MexicoKaren
07-27-2010, 09:53 PM
Which reminds me... got a batch in there now ready to eat!!

Oh Mav, I am SO jealous! I have two big fat chickens in the freezer that I have been meaning to cook on the rotisserie the next time we have company for dinner. Maybe I should take them out tomorrow, let them start to thaw in the frig, and then invite company over for Friday dinner and also serve them homemade fresh mango ice cream! How's that for a plan?
Maverick2272
07-27-2010, 10:47 PM
Oh Mav, I am SO jealous! I have two big fat chickens in the freezer that I have been meaning to cook on the rotisserie the next time we have company for dinner. Maybe I should take them out tomorrow, let them start to thaw in the frig, and then invite company over for Friday dinner and also serve them homemade fresh mango ice cream! How's that for a plan?


Don't be surprised if I make a sudden right turn and head south! I love mango ice cream!!!!

Now I am the jealous one!:lol:
MexicoKaren
08-01-2010, 11:44 PM
Thought I should report back on what I finally did with the heavy cream...first, we had some on diced fresh mangoes, with a dusting of brown sugar over the top. Twice. No pics - just gobbled it up. Then, I followed Keltin's example and made some chicken in wine and cream sauce. I used the Tomato Bouillon as well, and the chicken was delicious. Finally, I followed Mama and Mavs' advice and made room in the freezer for the ice cream maker - made some mango ice cream. Lovely stuff. Thanks for all the advice!
SilverSage
08-01-2010, 11:48 PM
Oh Karen! I'm going to load the car right now. I'm headed your way for some of that!

Do you mind if I bring the dogs?
MexicoKaren
08-01-2010, 11:51 PM
Oh Karen! I'm going to load the car right now. I'm headed your way for some of that!

Do you mind if I bring the dogs?

Bring the dogs on down! I'm sure they'd get along fine with Diego and Maggie! Only thing is...we ate everything. All of it. Gone. Sorry.
Keltin
08-02-2010, 10:45 AM
Wow! That looks incredible. Your chicken looks even better than mine! I'm so making that again! Awesome job! :clap:
Keltin
08-02-2010, 10:46 AM
Oh, BTW..........LOVE that dish you served the chicken in!! :biggrin: :thumb:
MexicoKaren
08-02-2010, 11:17 AM
Thanks, Keltin...the chicken was delicious. I may have added too much cream though. I think I would use less next time. I browned the chicken, then removed it from the pan. Sauteed some garlic, mushrooms and shallots in some additional butter, then deglazed with the white wine. Added the broth, carrots and potatoes and cooked for about 45 minutes (used legs and thighs). Added the cream at the last minute. I seasoned with something called "sal magica" that I buy here - has salt, pepper and an assortment of spices. This will definitely become a staple for me. Those nice little individual casseroles are great - bought them at Costco in Vallarta. I'd definitely buy more if they ever have them again.