Pie that's ready to serve in less than thirty minutes is unheard of. That is, unless you're making mini coconut cream pies from Mother Daughter Dishes. The no-fuss crust is made of vanilla wafers, with a coconut pudding and meringue topping. Toasted coconut is scattered on top, for a double dose of flavor.
Explore by Tags
Entries tagged with 'cream'
Pudding and pie: it's the best of both worlds. Mother Daughter Dishes takes a salty crust made of crushed pecans, spreading a layer of sweet cream cheese, vanilla pudding, and finally, whipped cream, atop it. The entire thing is chilled until set, to form thick squares of cool, sweet richness.
The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Spooned into this tropical take are layers of juicy mango, pineapple, and toasted coconut.
The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Juicy macerated strawberries, strawberry compote, and tangy yogurt are spooned into this refreshing, light version.
The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Fresh lemon curd and blueberry compote are spooned into this flavorful version.
Short of a box mix, the cream biscuit is by far the simplest biscuit formula out there. Dry ingredients are whisked together and heavy cream is gently stirred in. That's it. In fact, the biscuit dough will probably be ready before your oven has fully preheated.
It's wild salmon season here in California, so I try to snag some great filets while they're available. I usually roast my fish with just a little salt and pepper, but there's nothing wrong with changing things up every once in awhile. Jennifer McGruther's salmon baked in cream from her new book, The Nourished Kitchen, was just the ticket.
A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken.
Carrot cake isn't for everyone, but for those who like the rich spiced cake, these quick pancakes hit all the right notes. They're just the thing to combat a dreary morning, with a bright flavor and comforting warmth that wakes up the palate.
Lefse is a Norwegian flatbread made with potatoes, cream, and a whole lot of care. Prepared and eaten at holiday gatherings, the tender bread requires finesse, experience, and many hands on deck to make properly. But, much like making homemade tortillas, the time and effort is worth it. Amy Thielen's recipe in The New Midwestern Table is a clear, specific, and helpful guideline for those wanting to dip their toes into lefse cookery.
A creamy gravy flavored with ramps, perfect for biscuits or mashed potatoes.
Palm sugar lends a soft caramel flavor with a tinge of butterscotch that makes this ice cream special. Add coconut milk, eggs, and pandan to the team and we've got a combination of flavors that South East Asians have enjoyed for ages.
On the list of great culinary innovations that Britain has given the world, desserts would be at the top. Although trifle and pudding are the most well-known, the humble syllabub is my personal favorite. What comes down to a flavored whipped cream is made more complex by the slight curdle the cream gets from citrus, and the sweet alcohol burn given to the cream by sugar and brandy.
This is a delicious chocolate version of pastry cream. Use it whenever recipes call for regular pastry cream for a chocolate treat. If you are using it as a pie filling, be sure to lighten it with whipped cream before using (optional directions below).
When searching in my kitchen for things to toss into my braising dish, milk and cream are not the first to jump out. But after a few conversations with a dear friend I was inspired to look into recipes for pork braised in milk and cream. The final product is moist and tender, and the milk and cream create a thick, curdled, porky sauce that is unlike anything I have ever tasted before.
Pastry cream is ubiquitous in the dessert world. It's used to fill all sorts of treats, such as cakes, eclairs, cream puffs, fresh fruit tarts, and all kinds of French puff pastry items. It's a lot like pudding, but usually made richer and a bit thicker with the addition of extra egg yolks. Be sure to whip chilled pastry cream thoroughly before using to ensure that it is completely smooth.
I love icebox cakes in the summer, when the thought of turning on an oven is too much to bear. This cake veers a bit from tradition, adding blackberries, pistachios, and pomegranate molasses in between layers of tea biscuits and rose water-infused whipped cream. It's sweet and creamy like an icebox cake should be, but tart berries and nutty pistachios keep things interesting.
The vanilla ice cream recipe in Thomas Keller's Bouchon was the jumping off point for this recipe. I loved the ultra-rich, dense, and creamy results and adapted it to make my favorite ice cream flavor: honey.