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.
In this photo, we made the whipped cream right in the bottle and cut the top open to serve. Genius!
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.
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!
