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conundrum: heavy creme
Posted by: Fritz
Date: November 29, 2021 10:29AM
Poll
heavy creme - what to do with leftover
This poll has expired. Voting is no longer possible.
11 votes were received.
panna cotta (or the like) 1
 
 9%
pecan pie and bourbon whipped creme 5
 
 45%
oink oink oink 5
 
 45%


bought 16z to make bourbon whipped creme for TG pies, pun'kin and pecan.
Yummy big hit.
But only used half the container.

Do I use the remainder to make a sweetie of it's own, IE: panna cotta.?

Or make another pecan pie and another batch of bourbon whipped creme to go with? (Which goes better with black coffee to my taste)

I only used a couple cups of pecans from a 1lb bag, so there is plenty left there.

My cholesterol is pretty good, I am not diabetic (or pre), though I have put on some wine weight over the course or the panned demic.


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Re: conundrum: heavy creme
Posted by: btfc
Date: November 29, 2021 10:36AM
Crème Brûlée
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Re: conundrum: heavy creme
Posted by: cbelt3
Date: November 29, 2021 10:44AM
Oma’s baked cauliflower:

Cool cauliflower in salted water until tender.
Drain.
Separate onto baking dish
Pour heavy Creme and sour cream and mix in baking dish
Sprinkle with spices of your preference ( at least some salt) and bread crumbs
Bake uncovered at 350 until light brown on top. Usually 40 minutes or so.

Enjoy
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Re: conundrum: heavy creme
Posted by: btfc
Date: November 29, 2021 10:47AM
That sounds good.
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Re: conundrum: heavy creme
Posted by: Fritz
Date: November 29, 2021 10:50AM
I like cauli, but it complains ... loudly.


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Re: conundrum: heavy creme
Posted by: Lux Interior
Date: November 29, 2021 10:52AM
Open & chug.
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Re: conundrum: heavy creme
Posted by: mrbigstuff
Date: November 29, 2021 10:52AM
A savory sauce, pasta or meat. But you can sub it in for any recipe calling for milk, although I'd prob split it in half with milk.
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Re: conundrum: heavy creme
Posted by: rgG
Date: November 29, 2021 11:01AM
That much heavy cream would literally kill lactose intolerant little old me.

sad smiley




Roswell, GA (Atlanta suburb)
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Re: conundrum: heavy creme
Posted by: Speedy
Date: November 29, 2021 11:06AM
Quote
Lux Interior
Open & chug.

Yup.


Saint Cloud, Minnesota, where the weather is wonderful even when it isn't.
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Re: conundrum: heavy creme
Posted by: Fritz
Date: November 29, 2021 11:07AM
too rich to chug for me. maybe a tbsp at a time.


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Re: conundrum: heavy creme
Posted by: Paul F.
Date: November 29, 2021 11:59AM
If it was me, I'd pour it over a nice hot peach cobbler, or a bowl of fresh strawberries (from someplace where they're in season...).
I wouldn't even bother to whip it.


Paul F.
-----
A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
----
Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
--

--

--
Eureka, CA
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Re: conundrum: heavy creme
Posted by: Mr Downtown
Date: November 29, 2021 12:00PM
It's actual cream, right? Not "creme?"

Heat and mix with good chocolate chips and some butter, a bit of vanilla, to make a simple chocolate ganache. Easy to adjust a standard recipe to the amount of cream you have. Pour into baked pie shell, premade graham cracker crust, or on saltines.
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Re: conundrum: heavy creme
Posted by: Michael
Date: November 29, 2021 12:04PM
I'm using the Thanksgiving leftover heavy cream a bit at a time in my coffee in the morning instead of the half and half that I usually use.
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Re: conundrum: heavy creme
Posted by: Fritz
Date: November 29, 2021 12:09PM
Quote
Mr Downtown
I
Heat and mix with good chocolate chips and some butter, a bit of vanilla, to make a simple chocolate ganache. Easy to adjust a standard recipe to the amount of cream you have. Pour into baked pie shell, premade graham cracker crust, or on saltines.


mmmmm, that sounds good.


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Re: conundrum: heavy creme
Posted by: RecipeForDisaster
Date: November 29, 2021 12:21PM
Quote
Mr Downtown
It's actual cream, right? Not "creme?"

Heat and mix with good chocolate chips and some butter, a bit of vanilla, to make a simple chocolate ganache. Easy to adjust a standard recipe to the amount of cream you have. Pour into baked pie shell, premade graham cracker crust, or on saltines.

If you thin it enough, it’s amazing as a dip for strawberries, or you can use it as truffle filling, or on ice cream. Ganache is one of my favorite things. You’re not far from really good hot chocolate, either.
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Re: conundrum: heavy creme
Posted by: Ombligo
Date: November 29, 2021 12:22PM
White Russians

just saying....


“No persons are more frequently wrong, than those who will not admit they are wrong.” -- François de La Rochefoucauld

"Those who cannot accept the past are condemned to revise it." -- Geo. Mathias
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Re: conundrum: heavy creme
Posted by: Filliam H. Muffman
Date: November 29, 2021 12:30PM
Home made Egg Nog.


In tha 360. MRF User Map
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Re: conundrum: heavy creme
Posted by: Paul F.
Date: November 29, 2021 12:49PM
Quote
Filliam H. Muffman
Home made Egg Nog.

Oooh... this might be a thread-winner, here!


Paul F.
-----
A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
----
Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
--

--

--
Eureka, CA
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Re: conundrum: heavy creme
Posted by: freeradical
Date: November 29, 2021 01:31PM
Use it instead of milk when you make French Toast.

I generally use half and half for that though...
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Re: conundrum: heavy creme
Posted by: Fritz
Date: November 29, 2021 01:52PM
Quote
freeradical
Use it instead of milk when you make French Toast.

I generally use half and half for that though...

oh dang! I just bought a panettone for making the french toast.


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Re: conundrum: heavy creme
Posted by: Z
Date: November 29, 2021 04:27PM
Crack Scones:

2.5c flour
0.5c sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp cloves
0.25c butter
1c heavy cream
1c cranberries, sultanas, or other fruit of choice

Mix first five ingredients. Cut in butter. Add in cream and fruit (reserve 1 tbsp cream for brushing tops). Once dough formed, form into round disk 1-2" tall. Slice into eighths. Put on baking sheet, brush tops with reserved cream, bake at 425F for 15-18 mins or until tops start to brown.

Cool enough to not burn your mouth when you eat them.

EDIT: Fixed ingredients to list baking powder, not baking soda



Edited 2 time(s). Last edit at 11/29/2021 05:35PM by Z.
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Re: conundrum: heavy creme
Posted by: davester
Date: November 29, 2021 04:35PM
Aside from having it on pecan pie, I love to pour it on and around chocolate cake. Whatever you do, don't whip it and don't put any sugar in it. Just straight.


"In science it often happens that scientists say, 'You know that's a really good argument; my position is mistaken,' and then they would actually change their minds and you never hear that old view from them again. They really do it. It doesn't happen as often as it should, because scientists are human and change is sometimes painful. But it happens every day. I cannot recall the last time something like that happened in politics or religion." (1987) -- Carl Sagan
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Re: conundrum: heavy creme
Posted by: Fritz
Date: November 29, 2021 04:40PM
mmm, scones. My spouse used to have an older Irish woman what made scones once a week. She even got Irish butter and flour from the home country. How Irish was she?
Once they're 30 mins old, they're not worth eating.
Dunno, I had them hours old and they were way better than any others I ever had.


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Re: conundrum: heavy creme
Posted by: Paul F.
Date: November 29, 2021 05:25PM
Quote
Z
Cool enough to not burn your mouth when you eat them.

No... and you can't make me!


Paul F.
-----
A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
----
Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
--

--

--
Eureka, CA
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Re: conundrum: heavy creme
Posted by: Z
Date: November 29, 2021 07:07PM
Quote
Fritz
How Irish was she?
Once they're 30 mins old, they're not worth eating.

These ones stay good more than 30 minutes, they just don't stick around for more than 30 minutes.



Edited 1 time(s). Last edit at 11/29/2021 07:07PM by Z.
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Re: conundrum: heavy creme
Posted by: testcase
Date: November 29, 2021 09:03PM
Whip it up and have some "playtime" with Mrs Fritz? eye rolling smiley
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Re: conundrum: heavy creme
Posted by: Fritz
Date: November 30, 2021 07:46AM
Quote
testcase
Whip it up and have some "playtime" with Mrs Fritz? eye rolling smiley
eeeewwww, not even in our youth.
playtime is fine without dressing.

see what I did there??


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Re: conundrum: heavy creme
Posted by: Z
Date: November 30, 2021 09:46PM
So are the scones all gone?
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Re: conundrum: heavy creme
Posted by: Fritz
Date: December 01, 2021 05:41PM
I keep running out of time. Perhaps Fri or Sat.
Time will tell.


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