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| What to do with... http://www.cookaholics.org/viewtopic.php?f=13&t=1759 |
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| Author: | Amy [ Thu Oct 20, 2011 1:43 am ] |
| Post subject: | What to do with... |
A gallon (yup, a gallon) of heavy cream and about 10 lbs. of parm. We are closed for off-season. Much of what was left in the walk-in was sold at cost to employees. Having back-to-back house guests for the next couple of weeks, I couldn't resist the bargains. I bought a whole beef tenderloin, a bunch of boneless short ribs, some chicken, and yes...a great big whack of heavy cream and parm. I've got the meat proteins covered, but boy, what the heck am I going to do with that much cream and parm? Ideas? Amy |
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| Author: | Tatoosh [ Thu Oct 20, 2011 6:10 am ] |
| Post subject: | Re: What to do with... |
Formaggio Gelato? |
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| Author: | BeckyH [ Thu Oct 20, 2011 6:26 am ] |
| Post subject: | Re: What to do with... |
Make a lot of ganache, which you can then freeze. It's just about eggnog season. Rhulman (I think, it may be Bittman) has a recipe for aged eggnog that mix and let sit for a long time. Make butter. Also risotto. |
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| Author: | MiGirl [ Thu Oct 20, 2011 6:37 am ] |
| Post subject: | Re: What to do with... |
Ice Cream, parm crisps and a big ass pot of fettachini alfredo. The good thing about cream is it keeps quite a long time. |
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| Author: | jeanf [ Thu Oct 20, 2011 6:57 am ] |
| Post subject: | Re: What to do with... |
The CI freezer biscuits are made with cream and imho quite good. Great for houseguests. you could probably make a parm savoury version too, there's a cheese variation they have on the site but I'm sure you can figure it out something delish with what you have. If you have a food saver the parm can be split up and will keep very very very well for a long time. I've kept shredded parm in the freezer for a long time as well, but rarely do that now since I just food saver what I buy in sizes we use up w/in a few weeks. I've also made a cheese cracker with aged cheddar that would probably do well with parm, let me know if you are interested in the recipe and I will post. It's an excellent cracker and a great thing to have on hand for parties. |
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| Author: | Tatoosh [ Thu Oct 20, 2011 6:58 am ] |
| Post subject: | Re: What to do with... |
Oh oh .. I like the fresh butter thing. Tasty! |
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| Author: | Tim [ Thu Oct 20, 2011 7:45 am ] |
| Post subject: | Re: What to do with... |
Amy, If you have manufacturer's cream, cultured butter is the obvious. When finished, you may store it in the freezer. Volume of parmesan could take time. I don't know about freezing. Tim |
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| Author: | JesBelle [ Thu Oct 20, 2011 12:11 pm ] |
| Post subject: | Re: What to do with... |
Butter was my first thought, too. Those freezer biscuits are awesome, btw. I lived on them when I was preggers. |
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| Author: | BeckyH [ Thu Oct 20, 2011 12:52 pm ] |
| Post subject: | Re: What to do with... |
Broken down and each piece well waxed, the Parm will keep for years, getting better all the time. |
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| Author: | marygott [ Thu Oct 20, 2011 1:00 pm ] |
| Post subject: | Re: What to do with... |
In Italy I had a mushroom flan topped with a parmesan cream sauce and covered with truffles. Everyone went so nuts over it the restaurant owner brought a second to share at the table. Check my fb page, my friend Sue posted it on my wall. Not a great suggestion for what to do with all that cream, I just like thinking about it. I have decided truffles are the sex of food. Mary |
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