A Ponderance During Lunch -- Food Edition

[gnomi]

I have come, somewhat unexpectedly, into a carton of heavy cream (AKA protosplorp). I don't have the time or energy to make anything overly ambitious for Shabbat this week. Do I just make it into splorp, figuring I can find *something* that requires splorp, or do I make something else out of it?

Comments

[dpolicar]

Whip it!

[gnomi.livejournal.com]

< Devo> Whip it good!</ Devo>

[beadattitude.livejournal.com]

::puts on funny red hat::

Chocolate Mousse is pretty easy. Add a couple of berries and a sprig of mint and bob's yer uncle.

[gnomi.livejournal.com]

True enough. I could maybe do that, but probably not for this Shabbat. Just from a time perspective. Unless I could find more hours in the day.

And, in fact, Bob *is* my uncle. :-) (He's my father's stepmother's youngest brother.) So that phrase always makes me giggle.

[mamadeb.livejournal.com]

If splorp means what I think it means - there's always kojel.

[gnomi.livejournal.com]

Splorp = home made whipped cream.

And I've never been fond of kojel, alas.

[mamadeb.livejournal.com]

In which case, I was right.

I'd pile it on berries, then.

[gnomi.livejournal.com]

Ooh, yum. I should get some straw- and blueberries on Friday.

[marafish.livejournal.com]

Isn't that what they served at TY with dinner on shabbat?

[gnomi.livejournal.com]

It very easily could have been. I shudder to think that it's been 20 years since I was at TY.

[jadelennox]

During Pesach, when I was almost out of food, I made this gorgeous accidental dessert:

Melted some butter in a pan, added some spoonful of sugar, stirred it until it melted. Added a glop of heavy cream, stirred some more. Mixed in some walnuts, coated them, stirred for about two minutes. Added some sliced bananas, stirred for another minute.

Took seven minutes, and I devoured it in about -- well, an embarrassingly short time.

[gnomi.livejournal.com]

That sounds crazy-delicious. I should remember this. Because it's not uncommon to have all of those ingredients in the house simultaneously.

[beadattitude.livejournal.com]

And if you have some chocolate chips for garnish; even better.

[gnomi.livejournal.com]

Chocolate chips are good for garnish on all sorts of things. :-)

[i-beckygardens.livejournal.com]

You could heat it, pour it over chocolate chips (ratio of 1 to 1 for a light spoonable sauce over ice cream for example, ratio of 2 parts chocolate to one part cream for a heavier sauce for over a cake) Bring the cream up to a simmer, pour over chocolate, let sit about a minute, stir.

[gnomi.livejournal.com]

Yum, hot fudge. :-)

[cbpotts.livejournal.com]

OH OH OH!

Canned peaches, in the bottom of a cake pan. Yellow cake mix, made per directions, excepting substitute the stuff from the can of peaches for the liquid.

Bake.

Flip it out onto a plate.

Cover with splorp.

Eat and know true bliss.

[gnomi.livejournal.com]

Ooh, that sounds mega-tasty. Something to think about, perhaps, for Shavuot, if I don't do it this weekend.

[eroticjames.livejournal.com]

Splorp over strawberries, bananans and peaches is easy and wonderful.

[gnomi.livejournal.com]

True, indeed. And a good springtime/summertime dessert.

[tygerseye.livejournal.com]

Splorp! And add a little orange zest for flavor. Or, whip it up with some powdered sugar and make icing. That freezes. :D

[gnomi.livejournal.com]

I've still got leftover orange-flavored cream cheese frosting from last Shabbat. :-) Yummers.

[anahcrow.livejournal.com]

Scones? Heavy cream, baking powder, flour, a little citrus rind if you want, brush with milk and sprinkle with sugar. I can give you the exact recipe if you want. This is fantastic with fresh berries and whipped cream.

[gnomi.livejournal.com]

I'd love the recipe. It's much too ambitious for the time available in this case, but for future date, definitely. Thanks!

[anahcrow.livejournal.com]

This recipe uses 1 1/4c cream; if you have a 500ml container, you can make this and a decent amount of whipped cream as topping. I love this; it's one reason I keep heavy cream in the house. It's a staple (often requested) for when I have overnight guests, too.

Preheat oven to 425F.
Whisk together:
2c all-purpose flour
1/3c sugar
1T baking powder
1/2t salt

Optional add-ins:
citrus zest
1/2c raisins or currants (I prefer these soaked first, some people don't)
1/2c other dried fruit
1/4c finely chopped candied ginger
1/2c chocolate chips or chopped chocolate

For my cranberry scones, add:
plenty of orange zest
1/2c dried cranberries soaked in enough hot orange juice to cover (you can either simmer them in a pot or in short bursts in the microwave, or leave them overnight in the fridge) until soft, then well-drained. I actually press them into the bowl with a fork and force out as much liquid as I can.

Stir in 1 1/4c heavy/whipping cream, blending gently until dry ingredients are moistened. Using your hand, press the dough into a ball and knead 5-10 times until the bowl is fairly clean and loose pieces are mostly adhering to the whole.

On a lightly floured surface, pat the ball out to an 8" round about 3/4" thick. Cut into 8-12 wedges and place at least 1/2" apart on a large, ungreased baking sheet (if you are adding sweet things, use parchment paper for best results).

Brush the tops with 2-3t cream or milk, then sprinkle with sugar (optionally with cinnamon as well).

Bake until tops are golden brown, 12-15 minutes. Serve immediately or cool on a rack.

For dramatic effect make plain scones, cool for as long as you can stand to wait, cut in half, and fill with sliced berries macerated with a little sugar and maybe a dash of kirsh or grand marnier. Top with dollops of whipped cream.

These are so fast once you get the hang of them, and people are always impressed. Scones are lovely things. You can make these by cutting in butter and adding an egg and all that, but this is the lazy, delicious way.

[gnomi.livejournal.com]

Oh, *yum*. Thanks so much!

[anahcrow.livejournal.com]

Also, if I remember correctly, you can make chocolate whipped cream by stirring cocoa powder into heavy cream (in a slightly stronger proportion than for chocolate milk) and then letting it sit in the fridge for a half hour. The wait allows the cocoa to blend with the cream. Add a dash of vanilla if you like, then whip, adding sugar to taste as you go.

[gnomi.livejournal.com]

Ooh, yummy. I should remember that. There are times I want chocolate whipped cream and don't want the spray stuff.

[aunt-becca.livejournal.com]

leftover icing wouldn't last more than a day or two in my house. I'm impressed, especially with something like yummy cream cheese icing.

[gnomi.livejournal.com]

Heh. We ran out of unfrosted cupcakes, and I start feeling guilty eating the frosting out of the container with a spoon.

[aunt-becca.livejournal.com]

guilt shmuilt!

[lisafeld.livejournal.com]

My brother and I do this, it's pretty awesome with very little work:

Uri's Kicked-up Strawberry Shortcake

1. Whip heavy cream with sugar and nutmeg to taste.

2. Cut up a bunch of strawberries and let them sit in a mixture of balsamic vinegar, sugar and cinnamon for 15-30 minutes.

3. Spoon the macerated strawberries over slices of pound cake, top with spooonfuls of whipped cream. Really, really nummy take on the classic.

[elul-3.livejournal.com]

Balsamic vinegar for my massacred streawberries has become standard around here. Yum.........

[lisafeld.livejournal.com]

Hey, that's good stuff!

I'm also pretty addicted to balsamic vinegar over chopped tomatoes. Eat 'em with chopsticks and you have a guilt-free TV snack...

[gnomi.livejournal.com]

That's remarkably like my strawberry shortcake recipe, though I tend to use buttermilk biscuits instead of the pound cake.

Alas, I am lacking both biscuits and strawberries right now.

[lisafeld.livejournal.com]

Drat!

Although nutmeg whipped cream is yummy on just about anything...

[gnomi.livejournal.com]

That is very true.

[ayoub.livejournal.com]

Splorp...

:D

[gnomi.livejournal.com]

Splorp, yes. Known by most people as whipped cream. But here's how the name came about. mabfan and I tend to refer to the spray whipped cream (in the can) as "shpritz" (or shpritz-shpritz). So the first time I made real whipped cream, I was looking for a similar nickname for it. But the noise of spooning out whipped cream and putting it on something most resembles "splorp." Thus, splorp it became. :-)

[ayoub.livejournal.com]

:D

I was wondering...

I think I need a Nomi Dictionary ;)

[gnomi.livejournal.com]

That's an excellent idea -- I should post a guide to Nomi-isms for the new folks here (and the longtime readers who just smile and nod when they don't understand).

[ayoub.livejournal.com]

:D

Cool! :D

[elul-3.livejournal.com]

Use some of it to make quiche (along with, um, eggs and stuff). Then use the REST for splorp.

[gnomi.livejournal.com]

Heh. You're just thinking that since its original mission was for quiche, it'll feel upset if I use it for something else. ;-)

[kerryp.livejournal.com]

Perhaps for another time, when you have more time and energy and find yourself with another carton of heavy cream, I have a fabulous potato-leek soup recipe that uses heavy cream:

2 cups of chopped leek
1 cup of thinly sliced celery
2 tablespoons of olive oil
3 tablespoons of flour
2 pounds of russet potatoes, diced into about 1" cubes
4 cups of water
2 individual packets of Lipton/Gefen Kosher Recipe Secrets vegetable or onion soup mix
1/2 cup milk
1/2 cup heavy cream
salt and pepper (I use white pepper) to taste

Saute leeks and celery in olive oil (in soup pot), until tender, but not brown. Add flour to absorb the liquid and mix together over medium heat for two - three minutes, being careful not to burn the flour (which I learned the hard way). Add water and soup mix. Stir. Bring to a boil. Add potatoes and simmer until potatoes are soft (can be easily broken with a fork). Add in milk, cream, salt and pepper and simmer another half hour, stirring occasionally.

Best wishes,
Kerry

[gnomi.livejournal.com]

Oh, *yum*. I'm quite fond of potato-leek soup but never had a good recipe.

Thanks!

[xochitl42.livejournal.com]

Raspberry fool! Take your heavy cream, add raspberries (or strawberries or blueberries or--heck--mangoes, peaches, that kinda thing) and mix them up in a blender with a little bit of sugar. It is wonderfully easy and makes much happy!

[gnomi.livejournal.com]

Oh, *yum*. Sounds quite tasty and simple.