Cookaholics Bulletin Board

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

Formaggio Gelato?

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.

Ice Cream, parm crisps and a big ass pot of fettachini alfredo.

The good thing about cream is it keeps quite a long time.

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.

Oh oh .. I like the fresh butter thing. Tasty!

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

Butter was my first thought, too. Those freezer biscuits are awesome, btw. I lived on them when I was preggers.

Broken down and each piece well waxed, the Parm will keep for years, getting better all the time.

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