Motherly suggestion

[mrissa]

My mom thinks "Ris To the Rescue!" would be a great name for a children's action series. The sigh.

What do you do with heavy whipping cream? I mean, other than making whipped cream out of it. I got some for the wild rice pudding, and it was a good thing, but it was only 1/3 c., and that leaves significant cream in the carton. I could just offer whipped cream on the apple crisp I'm making on the occasion of matastas's visit (speak now if you hate apples, boyo). I don't know, though. It seems like there ought to be something I often don't make because I don't have the cream for it but could make now, but I don't know what that would be.

I will also be making apple bread in mass quantities soon, with hazelnuts or walnuts or pecans or no nuts at all. If you're local and want some, speak up with your nutty preference. I'll be making bunches, so it's just a matter of whether you get any or not, not a matter of whether I make more. It freezes well.

I think now is time to poke dlandon and yhlee's kind suggestions on the beginning of Fortress of Thorns -- the sort of things that can make a difference with one or two lines here or there. All subtle-like. And then all the other things on my list will have to wait while I finish Orvokki telling Edward the story of the original Sampo. Since she started in the last book, it's about time she finishes, I think.

Since I am no longer cramping like a beast, I will not be growling quite so much at the world at large. As representatives of the world at large, you may breathe a collective sigh of relief.

Comments

[roane.livejournal.com]

You can use whipping cream in alfredo sauce, and also in pasta carbonara. (I can dig out recipes for both, if you'd like.) I know I've got another recipe that called for it, but I can't for the life of me remember what it was. Might've been a pumpkin pie recipe...

[mrissa.livejournal.com]

Oh, that might be a thing, pasta sauce. Me and pasta sauce get along great. Especially with roasty garlic bits in. Lots of things are better with roasty garlic bits in. Including Mrissas.

[mrissa.livejournal.com]

Don't worry about it. If it gets time-sensitive to me, I'll tell you. Just read and enjoy when and if you can.

[stillsostrange.livejournal.com]

coffee coffee coffee.

Or make tiramisu.

[pameladean]

Pot de creme? It's an incredibly rich chocolate thing.

Pamela

[mrissa.livejournal.com]

Evan gave me a recipe for pots de creme that had regular milk in them, but the blender wouldn't blend, so I put it in the food processor. Lesson of the day: do not make pots de creme in the food processor. They don't go.

[tanaise.livejournal.com]

Tomato cream sauce. I don't know how much cream I use in standard measurements, just that it's one of those bigger than school milk carton sized things, and I use about 2/3rds of it all told.

My version of it is: lots of garlic, cooked in oil until softish. Add 14 oz can of finely diced tomatoes. Cook until the tomatoes are soft and there's grease floating on the surface (about 20 minutes). Add half the cream. Cook down till almost all gone. Add rest of the cream. Cook about halfway down. This will end up covering a pound of pasta. Usually I go for radiators or wheels or flowers, something with lots of surface to be covered with tomato-y goodness. When I make it for my roommate there's a step between the garlic and tomatoes that involves cooking sausage of some sort in the pan until done, and then adding the tomatoes, but I make it vegetarian usually. Ideally, you make it with wheels pasta and sausage cut into rounds to go with them, and it's very scenic and lovely. Plus, so good.

[gwyneira.livejournal.com]

This kind of sauce (which I love) is also great with a few crushed red pepper flakes (which you add to the garlic and oil when the garlic is almost done). Mmmm, now I want to have this for dinner tonight.

[mrissa.livejournal.com]

Me, too! Except that markgritter has already asked to go out for Thai. Ah well. Soon.

[gwyneira.livejournal.com]

Cream of something soup? My cousin Kate has a lovely recipe for cream of chicken and vegetable soup (http://www.serv.net/~katya/fud/soup/ccvsoup.html) which I'm very fond of. Cream of tomato soup is awfully nice, too.

(Whoa, now I've typed "cream" so many times that it's starting to look funny to me, like some other word entirely.)

[stillsostrange.livejournal.com]

You have an Orvokki? Neat. I love that name. It also belongs to a kobold who lives in the back of my brain waiting for a story.

[mrissa.livejournal.com]

My book could not go without Orvokki and Inkeri and any number of other Finnishly named people. But particularly Orvokki. She is the only sensible person within leagues and leagues of this book.

Growl grumble mumble stupid characters.

[deannahoak.livejournal.com]

Would you share the recipe for the rice pudding, or tell me where to find it? I've been looking for a good one.

[mrissa.livejournal.com]

I also have one for regular rice pudding. You can have the regular one if you want it.

Wild Rice Pudding With Cherries

1/2 c. dried cherries (either regular or sour -- I used sour, but regular would be fine)
3 T sweet wine
1 1/2 c. cooked white or brown rice
1 c. cooked wild rice
4 c. milk
1/3 c. maple syrup
2 T brown sugar
1 1/4 t. vanilla
1/3 c. heavy cream
1/4 t. nutmeg or thereabouts (enough to dust top)

Grease 8" dish. Put the cherries in the wine to soak. Preheat oven to 350. Combine rices, milk, and a sprinkle of salt (maybe 1/2 t.?) -- bring to a boil, then lower heat to a simmer. Simmer, stirring constantly, until it thickens, about 30 minutes. Stir in syrup and sugar. Continue simmering, stirring constantly, until thick, 15-20 more minutes. Stir in vanilla, wine, and cherries. Turn into dish.* Drizzle with cream. Dust with nutmeg. Bake 30-35 minutes.

*timprov always objects to such instructions with, "But I don't want to be a dish." Take that objection as given.

Wow!

[deannahoak.livejournal.com]

That looks delicious! Is the regular one much different? I'd love to have both. The only recipe I've used was really not very tasty.

Re: Wow!

[mrissa.livejournal.com]

Oh, much different.

Aunt Ellen's Rice Pudding

2 c. rice
4 c. water
oleo or butter to taste
salt to taste

Combine the above 3 hours before serving. Bring to a boil and then turn down to low and cook 15 minutes.

Add 1/2 gal. milk and 1 1/2 c. sugar. Stir frequently and leave over lowest heat for remainder of 3 hours. Turn into dish, sprinkle with cinnamon.

[mrissa.livejournal.com]

I don't declare things atrocities when people otherwise would have difficulty eating. It's not the same thing, but it's quite reasonable to adapt to what you can have.

[carbonel]

Pot de creme, as Pamela said, is a fine thing, but there's nothing wrong with heavy whipping cream poured over fresh fruit, if you're looking for something that isn't much work. Especially raspberries, blackberries, blueberries, and strawberries mixed together.

There's also homemade hot fudge sundaes with real whipped cream.

Or brandysnaps filled with whipped cream, possibly first having been dipped in melted dark chocolate.

[mrissa.livejournal.com]

What is a brandysnap? Is it frumious?

[carbonel]

I don't know about frumious, but it's definitely vorpal. It's this:

Brandysnaps

1/2 c. sugar
1/2 c. maple syrup
1 stick (1/2 c.) butter
1/2 c. flour
2 T. ginger

Place all ingredients in a small saucepan and heat on stove, mixing well. Drop by tablespoonsful on a greased cookie sheet, three or four cookies per sheet. Bake six to eight minutes or until brown in a 350 degree oven. Let cool about a minute, then remove from sheet with spatula while still warm and roll to form cylinder or cone.
Can be eaten plain or with one end dipped in couverture chocolate and the brandysnap filled with whipped cream.

Makes approximately 30 brandysnaps.

[mrissa.livejournal.com]

So there is no actual brandy? This may be a plus.

My friend Slacker made me a brandy alexander in college once, sort of; he had no creme de cacao. I took a sip and said, "You know what would be really good in this? Chocolate syrup." Our friend Jess said, "Yeah!" So I went down to my dorm room and got the chocolate syrup. Then I said, "You know what else would be really good in this? Malt powder." But I didn't have any malt powder. We took some more sips. Then I said, "You know what else would be good, is if you leave out the brandy." He said, "Marissa, that's a chocolate malt." I said, "I know, they're good!" He despaired of me.

He also tried giving me whiskey once. I wiped my tongue off with a washcloth after.

[carbonel]

No actual brandy; I'm not sure why they're called brandysnaps. Mostly what you taste is ginger and caramelized sugar.

I often prefer my alcoholic drinks to be of the sort where, as my father says, you can get drunk and fat at the same time. A brandy alexander made with chocolate ice cream is just about perfect. Though in my later years, I've developed an appreciation for single-malt whiskey and good bourbon.

[mrissa.livejournal.com]

I like froofy drinks, too. Ice cream is a darned good ingredient in a drink.

Or, y'know, in general.

[wshaffer.livejournal.com]

I've made an odd variant of tiramisu that used ricotta cheese, whipped heavy cream, and chocolate chips folded together as a filling between pieces of sponge cake soaked in sweetened espresso. Yummy.

[matastas.livejournal.com]

I love apples. And based on previous experiences, anything you make is good by me.

[wilfulcait.livejournal.com]

Mashed potatos made with heavy cream are scrumptious.

[songwind.livejournal.com]

Cream makes great scrambled eggs. ~1tsp/egg

A couple of tablespoons of cream in a soda makes an interesting drink. mnfiddledragon claims it's called a "cow" but I stumbled on it myself.

[markgritter.livejournal.com]

Hm. Interesting.

Scrambled eggs here are generally made with mushrooms and cheese cooked in.

[songwind.livejournal.com]

Well, adding some sort of water-based liquid, usually milk or cream, makes the egg part fluffier.

[mrissa.livejournal.com]

Yes, we do generally add milk. I think markgritter was just not sure how changing from milk to cream would affect how it tasted with cheese and mushrooms.

[songwind.livejournal.com]

I like it. It's a richer texture and flavor.

Apple Bread and Whipping Cream

[(Anonymous)]

I would like to get some apple bread with no nuts, please. :) (You said to speak up.)

As far as heavy whipping cream goea, I also like to use it for making creme brulee, panna cotta, fruit tarts, custard, etc, etc. The easiest one of these and one that is very enjoyable for me it the panna cotta. It takes about 15 minutes of cooking time, chills overnight and is done. If you're worried about storage time on cream, though, I've noticed that it keeps a lot better than milk in the fridge and so I generally just keep it on hand until I want to use it for a baking item. Typical times for storage I've had are on the order of ~3 weeks. Take care and good luck on the countdown.

Heathah

Re: Apple Bread and Whipping Cream

[mrissa.livejournal.com]

I have you on my list for apple bread, no nuts.

[flewellyn.livejournal.com]

Since you can make whipped cream, why would you want to do anything else? It is lucious on a pumpkin pie...yum.

And I like your icon!

[mrissa.livejournal.com]

This icon? I have a bunch of new ones.

Pumpkin pie is...eh. All right, but when one can have pumpkin bread and pecan pie, why have pumpkin pie?

[flewellyn.livejournal.com]

I am verra fond of pumpkin pie. Not so much pumpkin bread. And not pecan pie.

Oh, well. No accounting for food taste.

[(Anonymous)]

1. White Russians

2. Stir-fry
- cook chicken w/ hot peppers
- add onions, mangoes, and cream (mix in some saffron and ginger too)
- simmer until cream reduces to a pleasant thickness.

Hmmm, it has been awhile since I made that last one. It is really yummy. So are drinks made w/ cream...

Ok, I return to work now.

-
Yore

[mrissa.livejournal.com]

That sounds really good, Yore!