This recipe from Southern Living provides a tasty and unique use for apples and sweet potatoes. There are several liberties that can be taken with the ingredients (I used half of the called for refrigerated pie crust, none of the orange juice and much less of the sugar, for example). A dollop of freshly whipped cream really brings this one home!
What to do if you have too much heavy cream and you aren’t going to use it for anything? Whip it into whipped cream with a tiny bit of sugar or maple syrup to sweeten it, and a dash of vanilla if desired.
If you are in a rush, pour your ingredients of choice directly into the bottle and shake until it becomes whipped cream! Don’t shake too long or you’ll make butter (though there’s nothing wrong with that, either.
Recipes Using Cream
This recipe has many flexible ingredients, what you put in as a filling is up to you! A mandolin slicer is great for slicing the sweet potatoes evenly, making for a tastier crust.
This one turned out wonderful, and it was so easy! Use pumpkin or squash puree, both get the job done quite nicely.
This is a simple and very flexible recipe. Leeks can be easily subbed for garlic scapes, shallots, or onion. This soup has a buttery flavor that develops even more if reheated the next day. The stock is quite flexible as well (I made tonight’s batch with ham hock liquid). It’s creamy and sweet buttery qualities would lend themselves to all kinds of toppings, such as tender lobster or crab. Thyme also works as a garnish. Make it your own and enjoy!
This was the result of a creative moment, but I have no regrets about the way it turned out! Potatoes and/or sweet potatoes provide the starchy middle that keeps things together, and the asparagus provides the springy gimmick. The rest of the ingredients are pretty flexible, so make it your own and have fun!
You can add some chicken to this dish as well if you are looking for a heartier meal.
This simple recipe is a wonderful use of the whole wheat pastry flour we see in our Winter share boxes from time to time. In lieu of buttermilk, I use 1 cup of cream/milk mixed with 1 tablespoon of lemon juice (after letting it sit for about 5 minutes, it’s ready). Great with stews, or topped with blueberry sauce and whipped cream for dessert!
This one was a great use of lamb stew meat, adapted from Irma Rombauer’s classic The Joy of Cooking. The use of potatoes as s thickener for the stew is brilliant. We all loved it at Sunday Dinner, even the non-lamb-lovers at the table! Also included is a link for whole wheat biscuits, which I highly recommend as an accompaniment to this stew.
The veggies, herbs are very flexible in this recipe. The cream sauce is great on top of pasta, tender meats, or rice. Have fun with it!
Got goat cheese and sweet potato? Great! The rest of the ingredients are negotiable, depending on your palette. Read on and make it work for you!