Category: Heavy Cream

Creamy Lamb and Leek Stew

10/28/2020

Serves: 8 to 10
6 – 10 parsley stems
3 thyme sprigs
2 bay leaves
3 cloves
2 tablespoons olive oil
3 medium – 5 small leeks, thinly sliced
4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes
1 qt chicken broth
3 heirloom carrots, quartered lengthwise and crosswise thickly
3 parsnips, quartered lengthwise and crosswise thickly
½ teaspoon salt
Freshly ground pepper
3 tablespoons unsalted butter, softened
3 tablespoon all-purpose flour
½ cup heavy cream, room temperature
¼ cup shredded parsley

Use cheesecloth or bouquet garni bags to make an herb bundle of the parsley stems, thyme, bay leave and cloves.
Heat the olive oil in a medium enameled cast-iron casserole. Sear the lamb chunks and remove to a large bowl.
Scrape down the side of the casserole, adding a little more oil if required.
Sauté the leeks in the casserole until transparent.
Add the broth, vegetables, herb bundle to the casserole and bring to a low simmer for about 10 minutes.
Return the lamb to the casserole. Season with salt and pepper. Bring the entire contents back to a low simmer.
Continue to cook until the lamb is tender, 35 to 45 minutes.
Separately, cream the butter with the flour medium bowl.
Add, tablespoon by tablespoon, some hot liquid from the casserole to the butter flour mixture and whisk together until smooth and more liquid than solid. Set aside.
About 10 minutes before the stew is completely cooked, slowly stir the butter/flour mixture into until it is well blended.
When the lamb is sufficiently tender, remove it and the vegetables from the stew to a serving dish and set aside.
Remove the casserole from the heat. Whisk the cream into the remaining liquids.
Test the seasoning and adjust if required.
Pour the liquid gently over the lamb and vegetables. Garnish with parsley and serve.

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Blueberry Lemon Ice Box Cake - adapted from Bon Appetite

7/22/2020

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Serves: 8

8 ounces plain whole milk Greek yogurt, room temperature
¾ cup confectioner’s sugar
2 tablespoons finely grated lemon zest
2½ cups heavy cream, chilled
1 cup lemon curd, divided
16 graham crackers, divided
1½ cups blueberry jam or all fruit spread
½ cup fresh blueberries, plus 1 cup for serving

Line a 9” X 5” loaf pan with plastic wrap, leaving an overhang of at least 4” on all 4 sides.
Place the yogurt, confectioner’s sugar and lemon zest in a large bowl and beat, with an electric mixer on medium-high speed, until the mixture is fluffy, about 4 to 6 minutes.
Reduce the speed to low and gradually add the heavy cream.
Increase the speed to medium as the mixture thickens and continue to beat until medium soft peaks form.
Remove 1½ cups of the lemon cream mixture, cover and set it aside in the refrigerator until ready to serve.
Loosen the lemon curd consistency in the microwave, about 30 to 40 seconds. Don’t let it get hot. Then fold it into the lemon cream mixture.
Place a single layer of graham crackers in the lined loaf pan, breaking them as needed.
Using a small soft spatula, evenly spread the about ¼ to ⅓ of the remaining lemon cream mixture over the crackers.
Loosen the consistency of the jam or fruit spread in the microwave, again it should not be hot.
Gently and evenly spread ½ cup of the jam over the first layer of lemon cream mixture in the loaf pan.
Drizzle ¼ cup of the consistency loosened lemon curd on top.
Add another ½ to ⅓ cup of the lemon cream mixture on top of the last layer.
Add another layer of graham crackers as before.
Repeat the layering process with the ½ remaining lemon cream, jam and lemon curd. Finish with a last layer of lemon cream topping it with a final layer of graham crackers.
Cover and freeze for at least 6 hours.
Cover and chill the remaining jam until ready to serve.
Before serving, place hot water in a roasting pan. Place the loaf pan in the water for 2 to 3 minutes to help loosed and unmold the cake. Remove to a dish cloth.
Place a serving dish face down on the loaf and carefully invert the two. Remove the loaf pan and the plastic wrap.
Coat the top and sides of the cake using the reserved 1½ cups of yogurt mixture. Return the cake, serving dish and all to the freezer for at least 15 minutes.
Immediately before serving, microwave the remaining jam just to the point of be pourable but not hot. Sprinkle a generous amount of fresh blueberries across the top of the cake, then drizzle with the remaining jam.
Slice as you would a pound cake and serve with more fresh blueberries.

ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving.

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Old Fashioned Strawberry Ice Cream

7/15/2020

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Makes 1¼ quarts

1 pint strawberries, washed, hulled and halved
1 cup granulated sugar, divided
1 large egg
1 cup half and half
1 teaspoon vanilla extract
3 cups heavy cream

Cheesecloth, optional
Additional strawberries for garnish, optional

Place the berries in a double boiler with ½ cup of sugar. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the fruit is very soft.
Puree the fruit in a blender.
If you prefer, you can now strain the mixture through cheesecloth to remove the seeds, but it is not necessary.
Transfer the puree to a bowl and cool in the refrigerator.
Place the remaining sugar, egg, half and half and the vanilla extract in a blender and blend until the mixture is smooth and the sugar is dissolved.
Slowly, while the blender is running on its slowest speed, add the heavy cream.
Transfer the mixture to your ice cream freezer and process according to your machine’s instructions.
When the ice cream is about half frozen, add the fruit puree and continue the freezing as recommended by your machine’s instructions.
Garnish and serve.

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Chocolate Peppermint Truffle Tart

12/18/2019

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Serves: 12
Crust
9 oz. chocolate wafers, broken
2 tablespoons sugar
4 to 5 tablespoons butter, melted

Chocolate Peppermint Filling
12 oz. unsweetened chocolate, roughly chopped or broken
5 tablespoons cold butter, cut into cubes
1½ cup heavy cream
1½ cup sugar
1½ teaspoon peppermint extract

Optional Toppings & Garnish
Sweetened whipped cream
Ice-cream
Colored sugar crystals with stencil
Crushed red and green candy canes with stencil

Preheat oven to 350°.
Lightly butter a 9” round springform pan with removable sides.
In a food processor, process the broken cookies until finely crumbled. Add the sugar and pulse until fully blended. Then add just enough melted butter to moisten the whole and make it malleable.
Press the cookie crumbs into the bottom and the sides of the prepared pan.
Place the cookie crumb pan in the oven and cook for 5 minutes, until the crust is firm. Remove to a rack and let cool.
Place the chocolate and the cold butter cubes in a medium bowl. Set aside momentarily.
In a small saucepan, bring the cream and the sugar to a steady simmer. When the sugar is completely dissolved, pour the cream and sugar mixture over the chocolate and butter in the bowl, whisking constantly until the chocolate and the butter are fully melted and blended.
Whisk in the peppermint extract until it is fully blended.
Pour the entire mixture into the prepared cookie crust. Set in the refrigerator and allow to cool for at least one hour.
Remove the tart from the refrigerator an hour before serving and garnish the tart as desired.

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Creamy Mushroom Pasta

9/4/2019

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Serves 4
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced or pressed
1 medium shallot, minced
1 lb. shitake mushrooms, sliced to ½ inch
1 cup dry white wine
1 cup chicken broth
Salt & pepper to taste
¾ cup heavy cream, room temperature
1 ½ teaspoons fresh parsley, minced
1½ teaspoons fresh chives, minced
1 lbs. fettuccini

Freshly grated Parmigiano for serving

Bring a large covered pot of water to a boil
Melt butter in a generous sized sauté pan. Add the olive oil and blend with the butter.
Add the garlic and the shallots. Sauté until the garlic is fragrant and the shallots translucent.
Add the mushrooms and sauté, stirring occasionally, until they release their moisture.
Meanwhile, add the fettuccine to the boiling water and cook according to directions.
Add the wine and the broth. Mix well. Cook over a medium heat until the sauce is reduced by a third.
Slowly add the room temperature cream while continuing to stir. Reduce heat to a very low simmer.
When the pasta is done, drain well and place it in a serving dish.
Ladle the mushroom sauce over the pasta. Garnish with the parsley and chives. Serve with the cheese.

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Chocolate Peppermint Flourless Torte

4/10/2019

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Serves: 8
1 scant tablespoon butter
8 ounces semisweet morsels
1 stick unsalted butter, cut into 8 tablespoon pieces
¼ cup heavy cream
3 large eggs
2 tablespoons sugar
½ teaspoon peppermint extract
1 teaspoon unsweetened Dutch-process cocoa powder, for dusting
6 to 10 small fresh mint leaves for garnish
Freshly whipped heavy cream
Parchment paper

Preheat oven to 350°.
Set an empty roasting pan on lowest rack of oven. Pour enough water into the roasting to fill it halfway.
Lightly butter a 9” X 4½” loaf pan. Cut a piece of parchment paper approximately 9” X 16”, large enough to line the long sides of the loaf pan with a two to three-inch overhang on each side.
Put chocolate and butter in the top of a double boiler over hot water or in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly.
Put heavy cream in a medium bowl and beat with an electric mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Set aside.
Put eggs and sugar in a clean medium bowl and using an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes.
Whisk the peppermint extract into the chocolate.
Gently fold half of the chocolate peppermint mixture into egg mixture until almost incorporated. Then fold in remaining chocolate that mixture.
Gently fold the reserved whipped cream into the chocolate mixture.
Reduce oven temperature to 325 degrees. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled slightly, about 25 minutes.
Carefully transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack.
Slip a flat edge knife into each of the paperless ends of the loaf pan to loosen. Pulling up on parchment, remove from pan; transfer to a baking sheet. Refrigerate 30 minutes.
Using a large spatula, gently loosen torte from parchment and then invert the torte onto a serving platter.
Using a sieve or duster, lightly dust treat with cocoa. Garnish with fresh and chocolate mint leaves, and whipped cream if desired.

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Acorn Squash Roasted with Maple Syrup and Sage Cream

2/27/2019

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Serves 6
2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 small acorn squash (about 3 ½ pounds)
2 tablespoons Connecticut maple syrup
¾ cup heavy cream
10 to 12 sage leaves, coarsely chopped
2 tablespoons unsalted butter
6 sprigs of fresh sage for garnish

Preheat the oven to 350°.
Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
Combine the olive oil and the brown sugar in a small bowl.
Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes. Add the butter.
Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.

Preheat the oven to 350°.
Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
Combine the olive oil and the brown sugar in a small bowl.
Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes. Add the butter.
Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

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Creamy Lamb and Leek Stew

Blueberry Lemon Ice Box Cake - adapted from Bon Appetite

Old Fashioned Strawberry Ice Cream

Chocolate Peppermint Truffle Tart

Creamy Mushroom Pasta

Chocolate Peppermint Flourless Torte

Acorn Squash Roasted with Maple Syrup and Sage Cream

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