another use of fresh cream

Ok, I was desperate, It was looking like I was going to be throwing cream away again, very bad. Half a quart per gallon of milk is too much to waste. So after making 7-8 cups of alfredo sauce with last week's cream I determined not to get behind. I mean, I like coffee with cream a lot, but if I drank that much we'd have to call an ambulance. The new recipe I found was lemon posset (po'sit), pronounced with short vowels. I found that out from the Free Online Dictionary ( http://www.thefreedictionary.com/ ). Although, what I made last night and what the dictionary had for posset were pretty different, that's what happens when Americans get hold of something like this! It used 3 whole cups of cream for 5 servings, so of course, I 1 1/2 ed it. I think I could enjoy this now and then, it would be especially good with some raspberry sauce on top to cut the sour. It might make a good frozen dessert, we may try that with it. It would be sort of a cross between ice-cream and sherbet. mmm. I'll let ya know how it turns out.

click here for recipe

Oh, and posset was mentioned in a couple of Shakespeare's plays, I feel special now. uh huh. Apparently back then it was slightly sweeteded milk curdled with wine. Quite a bit different from the custard-y dessert I made last night.

* a little note*

the macaroon recipe down below has been corrected. It takes only egg white. very important.

fried ice-cream!

Has anyone every tried making fried ice-cream? We did. It was much easier then I expected. And I thought it would be a great company treat because you can do most of it ahead of time. Here's how: 1st) Make three inch balls of vanilla ice-cream and let them freeze up really solid in the freezer before the next step. I'm sure you could use another flavor, but I think vanilla is pretty original and goes well with the cinnamon. 2nd) beat egg whites and put them in a shallow dish and crush corn chips and put them in another shallow dish. Put cinnamon in the egg whites. You can put some in the corn flakes too, but I figure most of that must come off when you fry them. I also tossed some powdered sugar in with the egg whites. (I always modify a recipe as I go along) 3rd) Roll the ice-cream balls in the egg white mixture first and then the corn flakes, do this 2-4 times until the ice-cream is well coated. Freeze them again for a few hours. You want them very firm. Last) Heat up oil and fry them for 10-15 seconds. Serve with whip cream in a can ( so it looks professional you know) cherry, and chocolate syrup! of course, you can use what ever flavors that you like best. I used a small sauce pan with about 2 1/2 inches of oil and just did one at a time by rolling it around the whole time until it was evenly done. Yum. We will definitely to this again. Wanna come over?

Oh, clafouti! (cla-foo-TEE)

cranberry walnut clafouti

Well actually, clafouti is something you eat. It's pretty good too. It's a baked custard like thing with fresh fruit in it and served with 'crem-fresh' on top. It has a French spelling, but for the sake of us dumb Americans, I'll just put it that way. And that is really just and even mix of sour cream and heavy cream. I added a little sugar too. Anyway, in my quest to find recipes that use a lot of cream, I happened upon it on the great www. (Great?) We get fresh farm milk each week and I can end up with 2 1/2 to 3 quarts sometimes! Homemade butter just sits in the fridge unless someone is really in the mood for it and noodles with white sauce once a week just doesn't go over very well here! So, I thought I would tell you about clafouti in case you have never been introduced to it before. We do like to try new things around here. So here is a link to a recipe. CLAFOUTI Ours was blueberry. I didn't want to take a picture of it half eaten and all condensated on after a night in the fridge. So the picture is from the net too. There are lots of variations. yum. I think we'll try the cranberry walnut next, it sounds good and I have all the ingredients already. Bryan doesn't always like my fancy food tryouts. Don't get me wrong, he almost always has no problem eating them but he said, "Clafouti? Couldn't we just call it Steve?"