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Archive for the ‘Cream’ Category

Makes 2 servings

  • 1 can (19 oz) tomato basil soup
  • 1 can (7 oz) chopped green chiles
  • 1 cup whipping cup
  • 1/2 cup drained refrigerated pasteurized crabmeat (about 3 oz), flaked
  • 1 tbsp chopped fresh Italian (flat-leaf) parsley
  1. In 2-qt saucepan, heat soup and green chiles over medium heat to boiling.  Reduce heat to low; beat in whipping cream with wire whisk until blended.  Cook just until thoroughly heated (do not boil). 
  2. Meanwhile, in small microwavable bowl, microwave crabmeat on high 30-45 seconds or until thoroughly heated. 
  3. Ladle soup into individual soup bowls.  Top each serving with 1/4 cup crabmeat and parsley. 

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Makes 9

  • 1 stick (4 oz) unsalted butter, softened
  • 3/4 cup plus 1 tbsp granulated sugar
  • 2 large eggs, at room temperature
  • 2 tbsp plus 1 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup flour
  • 1 cup mixed fresh berries, plus more for garnish
  • 2 tbsp confectioners’ sugar
  • 1/2 tsp ground cinnamon. 
  1. Preheat oven to 350°F.  Lightly grease a muffin pan.  Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl.  Add the eggs and beat until fluffy, about 2 minutes.  Add 2 tbsp cream, the vanilla and the salt and mix until combined, scraping as necessary.  Beat in the flour until incorporated.  Using a spatula, gently stir in the berries. 
  2. Spoon the batter into each muffin cup, about three-quarters full.  Top each cake with a few berries and sprinkle the remaining 1 tbsp granulated sugar over the cakes.  Bake until a toothpick inserted in the center comes out with only a few crumbs, 30-35 minuts.  Let cool in the pan, then run a knife around the edges and remove. 
  3. In a small bowl, whip the remaining 1 cup cream with the confectioners’ sugar and cinnamon until soft peaks form.  Serve with the cakes.

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Makes 4 side-dish servings

  • 1 8-ounce can pineapple chunks (juice pack), drained
  • 1/2 cup miniature marshmallows
  • 1/2 cup light dairy sour cream
  • 1 11-ounce can mandarin orange sections, drained
  • 1 tablespoon coconut, toasted
  1. In a medium bowl stir together pineapple chunks, miniature marshmallows, and light dairy sour cream. Gently fold in mandarin orange sections.
  2. Cover and chill the salad for 2 to 24 hours. Before serving, sprinkle with the coconut.

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Makes 6 servings

  • 1 small (2 1/2 lb) golden sweet pineapple, crown and rind removed, “eyes” cut out
  • 6 seedless clementine oranges, peeled, separated into segments
  • 1 pint strawberries, hulled, halved
  • 2 kiwifruit, peeled, halved lengthwise, cut into slices
  • 3/4 cup dried unsweetened coconut chips or shavings
  • vanilla yogurt or sweetened sour cream
  • fresh mint leaves, for garnish (optional)
  1. Quarter pineapple lengthwise; remove core.  Cut crosswise into small chunks.  Place in large serving bowl.  Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 
  2. Spoon into dessert glasses.  Top with a dollop of vanilla yogurt or sweetened sour cream.  Garnish with mint sprigs, if desired.

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Rich Chocolate Fondue

  • 1 cup heavy cream
  • 8 oz semisweet or milk chocolate chips
  1. In a small saucepan, warm cream over low heat.  Add in chocolate chips, and stir constantly until completely melted and smooth. 
  2. Pour into a fondue pot or heavy serving dish and serve immediately. 

What to dip: Crispy cookies or biscotti, fresh fruits such as bananas, berries or pineapples, marshmallows

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Serves 6

  • 6 bone-in chicken breasts (about 8 oz each)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 can (14 oz) unsweetened coconut milk
  • 2 tbsp brown sugar
  • 2 tbsp fresh basil leaves, crumbled, or 2 tsp dried basil
  • 1 tbsp curry powder
  • 2 tsp light soy sauce
  • 2 tsp lemon juice
  • 1/4 cup heavy cream
  • 3 tbsp raisins
  1. Preheat oven to 450°F.  Season chicken breasts with salt and pepper. 
  2. Arrange the chicken in a single layer in a shallow baking dish.  Roast until chicken is browned and cooked through, about 30 minutes. 
  3. While chicken is roasting, in a large skillet, combine coconut milk, brown sugar, basil, curry powder, soy sauce and lemon juice.  Bring to a boil over high heat, stirring.  Reduce heat to medium-low; simmer, stirring for 10 minutes.  Whisk in heavy cream. 
  4. Transfer chicken breasts to serving plates.  Spoon sauce over and sprinkle each serving with some raisins.

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Serves 10

  • 2 1/2 lb eye-round beef roast, trimmed
  • 1 clove garlic, peeled and halved lengthwise
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 2 tsp olive oil
  • 1 clove garlic, minced

For the sauce:

  • 1 medium bulb garlic, unpeeled
  • 3/4 cup sour cream
  • 1 tbsp milk
  1. Preheat oven to 325°F.  Rub beef with cut sides of garlic halves.  Sprinkle with salt and pepper.  Place beef on a rack in a roasting pan. 
  2. In a small bowl, combine oil and minced garlic.  Place whole garlic bulb in a small baking dish.  Place beef and garlic bulb in oven.  Roast for 50 minutes. 
  3. Brush beef with garlic-oil mixture.  Continue roasting beef until an instant-read meat thermometer inserted into the center of beef reaches 160°F for medium, about 20 minutes longer.  Remove beef and garlic bulb from oven.  Let stand for 10 minutes. 
  4. Slice top off garlic bulb.  Using the tip of a knife, scoop out roasted garlic.  To prepare sauce, in a small bowl, combine roasted garlic, sour cream, and milk.  Mix well. 
  5. Cut beef into slices; arrange on a serving plate.  Serve sauce on the side.  Serve immediately. 

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