Marks Daily Apple

1. 

   MariaNYC
   Member

   I have about a cup of 40% cream, not ultra-pasteurized. I think it's about to go bad, and would love to use it ASAP.
   My one idea was to make clotted cream, but I wonder if there is even enough of it left to make that work.
   Any other ideas? Thanks!

   Posted 3 months ago #
2. 

   lil_earthmomma
   Member

   Mmmm make alfredo chicken!

   Posted 3 months ago #
3. 

   Annika
   Member

   Or a cream-based soup!

   Posted 3 months ago #
4. 

   musajen
   Member

   This won't use the whole cup, but I made an awesome sauce for a steak using cream and parmesean a couple weeks ago.

   Fry your steak up in butter with salt and pepper. When steak is done, pour in about 1/4 cup of cream and about as much grated parmesean cheese stir together, let it simmer a bit to thicken, stirring constantly (don't have heat too high). Pour over steak.

   I think a cup of cream is enough to make clotted cream. I recently found a process for making it that didn't involve heat...

   http://www.foodnetwork.com/recipes/alton-brown/clotted-cream-recipe/index.html

   Posted 3 months ago #
5. 

   Geoff
   Member

   How about making some butter? A cup of cream won't yield much, but it would be a good way to top off some broiled fish or steamed broccoli.

   Posted 3 months ago #
6. 

   MariaNYC
   Member

   Wow Alton Brown's method for clotted cream is intriguing. I'll first need to steal a coffee filter from the office, shhhh... :)

   These are all such great ideas! It just so happens that I took out chicken breasts and steak to defrost for tonight, so I may end up using the cream in a couple of recipes.

   Thanks, everyone!

   Posted 3 months ago #
7. 

   twentyclicks
   Member

   My tub of double cream that says it can be frozen once whipped up. You may be able to then just cut chunks out of it, and it will melt into your cooking... or make a nice iced desert with some berries and grated dark choc :D

   Posted 3 months ago #
8. 

   g2baker
   Member

   I was wondering if you could freeze it. I wonder why you would need to whip it up first? You could probably put it in an ice tray for individual servings.

   Posted 3 months ago #
9. 

   MariaNYC
   Member

   I recently did just freeze a bit of cream in a plastic container. Some parts of it turned out icy. I imagine whipping it beforehand would force it to maintain a creamier consistency when freezing.

   Posted 3 months ago #
10. 

    chima_p
    Member

    Think whipped -> ice cream and not whipped -> ice cubed cream. Lol!

    Posted 3 months ago #
11. 

    musajen
    Member

    I've frozen pasteurized heavy whipping cream (not ultra-pasteurized) and when I thaw it out it's clumpy.

    Tara Tootie told me I could heat it on low over the stove and it would eventually all come together again - I've found this is something you have to watch constantly though otherwise it gets too warm and separates (ie butter floating on top).

    I'm thinking it would be fine if you dropping into a heated recipe though.

    Oh, something else I figured out to do with my steak w/parmesan cream sauce...cook your steak in a frying pan, then saute mushrooms. Once they are cooked, add your cream and cheese. YUM!

    Posted 3 months ago #

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