Tag Archives: cream

Creamed Fresh Asparagus Soup

asparagus soup

Creamed Fresh Asparagus Soup

Prep Time: 0

Yield: 4

An extremely simple and delicious soup.

Ingredients

  • 3 lbs Aparagus spears, tips and ends removed and chopped into one inch pieces
  • 1 small onion, diced
  • 2 garlic cloves, smashed and finely diced
  • ½ tsp white pepper
  • 2 cups chicken broth
  • 1 cup heavy cream
  • salt to taste

Instructions

  1. Saute onions in butter until translucent.
  2. Add Asparagus and garlic, continue to saute for 10 minutes.
  3. Add chicken broth and cook until Asparagus is tender.
  4. Once the Asparagus is tender either use an immersion blender or a blender to blend until smooth. Add cream and add salt if needed.
  5. Serve immediately.
http://www.culinarycafe.com/2011/05/17/creamed-fresh-asparagus-soup/

Giblet Cream Gravy

Giblet Cream Gravy

Prep Time: 0

Yield: 14

Giblet Cream Gravy

Ingredients

  • Reserved turkey neck, heart and gizzard
  • 6 cups water
  • 3 1/2 cups canned low-salt chicken broth
  • 2 carrots, coarsely chopped
  • 1 onion, halved
  • 1 large celery stalk, chopped
  • 1 small bay leaf
  • 5 tablespoons butter
  • 5 tablespoons all purpose flour
  • 1/4 cup whipping cream

Instructions

  1. While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
    Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.
http://www.culinarycafe.com/2009/08/17/giblet-cream-gravy-2/

Lemon Cream Scones

Lemon Cream Scones

Prep Time: 0

Yield: 12 scones

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup chopped dried apricots (about 4 1/2 ounces)*
  • 1 tablespoon plus 1 teaspoon grated lemon peel
  • 1 1/4 cups whipping cream
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.
  2. Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.
http://www.culinarycafe.com/2009/08/17/lemon-cream-scones/

Chai Chocolate Custard with Ginger Cream

Chai Chocolate Custard with Ginger Cream

Prep Time: 0

Yield: 4

Chai Chocolate Custard with Ginger Cream

Ingredients

  • 4 whole cloves
  • 4 green cardamon
  • 1 stick cinnamon
  • 1/2-ounce dry whole ginger
  • 3 pieces black pepper
  • 16 ounces heavy cream
  • 10 ounces milk
  • 3 ounces sugar
  • 7 1/2 ounces semi-sweet chocolate
  • 1/2-ounce darjeeling tea
  • 7 egg yol

Instructions

  1. Preheat the oven to 300 degrees. Combine the first 5 spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium sauce pot, combine 16 oz heavy cream, 10 oz milk, and 3 oz. sugar. Bring to a scald. Pull from heat. Add the crushed spices and allow to infuse for about 10 minutes. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. At this time mixture should be heated slightly, the tea added and infused for 10 minutes. After the infusing process, add a small amount of warm mixture to the 7 yolks and temper. Add entire yolk mixture back to the custard, stir. At this point the entire mixture should be passed through a chinois. Pour custard base into desired oven proof dishes. Fill aboout 2/3 full allowin room for the ginger cream. Bake in a water bath just until set. Allow the custard to sit at room temperature to cool for about 30 minutes. Chill.

    Ginger Cream
    Combine 6 oz. heavy cream, 3 oz. milk, and 1 1/2 oz. sugar. Bring to a scald. Pull from the flame. Add 3/4 tablespoon ground ginger and allow to infuse for about 15 minutes. In the meantime, presoak a gelatin leaf in cool water. Pass milk mixture through a chinois. Add gelatin and stir until dissolved. Cool mixture in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Chill and allow the ginger cream to set.
http://www.culinarycafe.com/2009/08/17/chai-chocolate-custard-with-ginger-cream/