Tag Archive | "cream"

What’s Hot: Cream, Aerosol Whipped Cream Gets a Kick

Cream is a new product that feels like it should have been around for quite some time now: Alcohol and aerosol whipped cream combined.

That’s right, you’ve got the perfect topper for an Irish coffee in can. Or any mixed drink of your choice. Or on ice cream. Or orange poke cake. Or wherever your mind takes you.

It comes in six flavors: chocolate, cherry, raspberry, orange, caramel and vanilla.

I tried the chocolate version on the recommendation of a clerk at WB Liquors & Wine, 9801 I-10 W. I enjoyed the chocolate flavor and the ease of use. Then I took it to a party and watched people really enjoy it with everything from fruit to coffee. One woman even gave herself a shot in the mouth she liked it so much.

And who can resist a product with the tagline, “Get whipped”?

The can costs $12.99.

Whatever you do, don’t refrigerate the can, the checkout clerk told me. And that warning is written all over the can, too.

Here are a few ideas from the Cream website to help you get started. All are great without the Chocolate Cream, but each is made better with it.

Chocolate Monk

1/3 part Frangelico hazelnut liqueur
1/3 part Kahlua or other coffee liqueur
1/3 part Bailey’s Irish Cream
Chocolate Cream

Shake the liqueurs with ice. Pour into a chilled martini glass. Top with Chocolate Cream.

From Cream

Chocolate Milk

1/2 shot milk
1/2 shot Droste or other chocolate liqueur
1 dash amaretto almond liqueur
Chocolate Cream

Put the milk in the bottom of a shot glass, pour the liqueur on top and add the dash of amaretto. Do not mix. Top With Chocolate Cream.

From Cream

Peppermint Perth

Hot chocolate
1 ounce Rumple Minze
1/2 ounce white chocolate liqueur
Chocolate Cream
Shaved chocolate
Cocoa powder

Fill a mug with hot chocolate and the liquors. Top with Chocolate Cream and shaved chocolate, then sprinkle with cocoa powder.

From Cream

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Creamed Onions a Silky Side Dish

CreamedOnionsServe this alongside prime rib, turkey or a pork roast with dinner.

Creamed Onions

3 pounds small yellow onions (larger than pearl onions)
2 cups chicken stock
3 tablespoons butter
6 tablespoons flour
1 cup heavy cream or half-and-half
1/4 cup dry sherry
Salt, to taste
White pepper, to taste
1/8 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley

Trim the ends of the onions and peel. Place the onions in a saucepan and add the chicken stock. Bring to a boil, cover and simmer 10 minutes, or until just tender. Strain, reserving the stock, and set the onions aside. Return the stock to the pan and bring to a simmer.


In a small frying pan, melt the butter and add the flour. Cook together to make a roux. Do not brown. Add the roux to the hot stock and whisk until smooth and thickened. Stir in the cream and sherry and simmer 2 minutes more. Add salt and white pepper to taste, the nutmeg and parsley. Combine the cream sauce with the onions and place in a small round ovenproof casserole. Bake in an oven preheated to 375 degrees for 35 to 45 minutes until hot and bubbly. Brown the top under the broiler, if you wish.

Makes 6 servings.

From “The Frugal Gourmet Celebrates Christmas” by Jeff Smith

(photo: Nicholas N. Mistry)

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A Rich, Peachy Treasure of an Ice Cream Recipe

Peach bowl ice creamPeaches and cream blended into a rich ice cream speak of summertime as much as do watermelon and vine-ripened tomatoes.

The fact that peaches are a big crop in the nearby Texas Hill Country localizes this recipe — especially if you went up and picked your own. We’re hoping that you picked enough to freeze or can and have some left to make this ice cream. If not, there are many other fresh peaches in the markets now.

In this recipe, you’ll want to use peaches that are truly, drippy ripe.  With all that juice and flavor in this delicately colored dessert, we don’t imagine any accompaniment or topping is needed. Unless you happen to have a few more fresh, ripe peaches on hand to slice over the top.

Peach Ice Cream

6 eggs, beaten (see note below)
3 ½ cup white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half and half
2 teaspoons vanilla extract or vanilla bean paste
¾ teaspoons salt

Note: This recipe contains raw eggs. The very young, elderly, pregnant women or those in frail health should not eat raw eggs.

In large bowl, mix together eggs and sugar until smooth; purée peaches in blender or food processor and stir 5 cups of purée into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.

Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions.

Source: Biggunner/

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Recipe: Leeks With Cream and Mint

Fresh Leeks from the Pearl Farmer's Market

Fresh Leeks from the Pearl Farmer's Market

This lively recipe comes from a favorite recent cookbook, “Roast Chicken and Other Stories,” and uses the fresh vegetables from the farmers market.

1 1/2 cups heavy cream
8 leeks, about thumb thickness, or 3 large leeks, trimmed washed and cut diagonally in 1/2-inch slice
4 ripe tomatoes, peeled, seeded and cut into thick slices
4 sprigs of mints, leaves only, chopped
1/2 clove garlic, peeled and finely chopped
Salt, to taste
Pepper, to taste

Preheat oven to 375 degrees.

Bring cream to a boil and simmer to reduce by one third.

Cook the leeks in fiercely boiling salted water for 3-4 minutes. Drain well.

Divide leeks and tomatoes evenly into 4 lightly buttered ramekins or oven-proof dishes.

Add the mint and garlic to the reduced cream and season with salt and pepper. (The cream will reduce slightly more during baking, so be sparing with the salt.) Ladle cream over the leeks and tomatoes.

Bake for 20 minutes or until top is scorched with golden brown flecks.

Adapted from “Roast Chicken and Other Stories,” by Simon Hopkinson with Lindsey Barcham.

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