heavy whipping cream

  • 2 Minute Indian Butter Sauce (Makhani Masala)

    2 Minute Indian Butter Sauce or Makhani Masala
    2 Minute Indian Butter Sauce or Makhani Masala
    (Serves 4)
    (Revised 10/28/2022)

    3 tblsp butter
    1 tsp sugar
    1½ tsp salt
    1 tsp garam masala powder
    2 tblsp coriander powder
    2 tsp Kashmiri chili powder or paprika
    2 tsp methi leaves
    1 tsp turmeric powder
    1 tsp cumin powder
    1½ tsp onion powder
    ¼ cup tomato sauce
    1 tblsp tomato ketchup
    ½ cup heavy cream

    NOTES:If you don't like the spice of the chili powder, substitute paprika.
     

    In a sauce pan add the butter and all the spices
    saute the spices in the butter while the butter is melting. Now add the tomato sauce and the ketchup. Cover and let simmer for 1 minute. stir in the cream a little at a time so it does not curdle.

    Serve or mix in some left over chicken, or paneer or some steamed/sauted vegetables. I tweaked the recipe of vahrehvah.com

  • Alligator Eggs

    Alligator Eggs
    Alligator Eggs
    (Serves 10-12)


    14 manicotti shells for stuffing

    3 links smoked alligator sausage (Andouille sausage if wanted)
    1 link Andouille sausage
    1 lb goat cheese
    1 lb Louisiana crawfish
    2 tbsp thyme
    1/2 tsp salt
    1/2 tsp pepper
    1 tsp Tony Chachere's Creole Spice

    1 tsp garlic (or more if you like)

    1 cup bread plain crumbs
    2 eggs

    1 cup heavy cream
    1/2 tsp smoked paprika
    1 tsp Tony Chachere's Creole Spice
    1 tsp Better than Bouillon lobster stock


    NOTES:
     

    Cook Pasta in salted, boiling water for 7 minutes and then drain the 14 manicotti shells. Set the drained Manicotti on cookie sheet to dry. Cook the Alligator sausage and let cool. If you want, you can make a slit length-wise into the sausage and peel off the casing and discard. This is harder to do with sausages that are pre-cooked or smoked. (Or if you use refrigerated sausage chopped in food processor). Two extra sausage link need to be cut and diced and set aside (do not stuff) along with half (8oz) of the crawfish for the cream sauce. Once the pasta has cooled down, cut each noodle in half to leave two smaller stuffable manicotti.

    Stuffing Mix
    In a food processor add the chopped Alligator Sausages (2 links), add half (8oz) crawfish, one pound Goat Cheese, two tablespoons dried thyme, salt and pepper, and Cajun spices to taste. Add all the remaining ingredients to processor. Remove to a bowl and add the two eggs and one cup bread crumbs. Take this mixture and fry or bake for 30 minutes - your choice. What I did was fry it in small batches in an 8" frying pan over medium heat, I never tried to scrape the bottom, just let it develope a crust as you change batches and flip the mixture. Let this mixture cool before stuffing the pasta.

    Add in separate sauce pan add a tsp butter, a tsp crushed garlic, let saute for 1 minute then add the diced sausage and the other half of crawfish (8oz) with one and a half cups of heavy cream along with the cajun spice paprika and lobster stock. Let reduce by 1/3 the volume over medium/low heat.

    Stuff the pasta shells with the stuffing mixture that has cooled down enough to handle.

    Fry for two minutes or bake for 5 minutes at 450 degrees. Plate and top with Alligator sausage cream sauce.

  • Almond Joy Cheesecake

    Almond Joy Cheesecake
    Almond Joy Cheesecake
    (Serves 8-10)


    Circle round of parchment or wax paper that fits into bottom and not sides, if your trimming your own, cut using scissors to fit.

    Crust
    1½ cups graham crackers, crumbs
    1½ cups sweetened flaked coconut, toasted
    6½ cups sliced almonds, toasted
    ¼ cup fine sugar
    ½ cup unsalted butter, soft

    Filling
    32oz (4 8oz. packages) of cream cheese, room temp.
    1 cup sugar
    4 large eggs, room temp.
    1 cup sweetened flaked coconut, toasted
    1 tblsp coconut extract

    Glaze
    1 cup semi-sweet chocolate chips
    ¾ cup whipping cream
    1½ vanilla extract


    NOTES:
     

    Crust
    Pre-heat the oven to 350°F.
    Wrap the outside of a 9 inch springform pan with a 2¾ inch high sides with foil.
    Finely grind cracker crumbs, coconut, almonds and sugar in a processor. Add butter and process until moist crumbs form.
    Insert a waxed paper circle or parchment paper to fit on the bottom to help separate the pan from the cake later.
    Press the mixture onto the bottom of the waxed paper circle and springform pan and 1 inch up the sides of the pan.
    Bake the crust until set and beginning to turn brown. (about 12 minutes) Cool and reduce oven to 325°F.

    Filling
    With an electric mixer, beat the cream cheese and sugar until smooth. Add eggs, 1 at a time, beating just until blended after each addition.
    Mix in coconut extract
    Fold in almonds. Transfer the filling to the springform pan inside the cooled crust.
    Bake until the cake is puffed and no longer jiggles when shaken, about 1 hour and 15 minutes. Cool completely on a rack (leave in the springform pan).

    Glaze
    Combine the chocolate chips, whipping cream and vanilla extract in a small sauce pan. Stir over medium low heat until smooth. Cool until the glaze begins to thicken, but can still be poured, about 30 minutes.
    Pour the glaze over the cooled cake, spread evenly and chill the entire cake, springform pan and all overnight.

    Run a small knife around the sides of the the springform pan to loosen it. Release the pan side and remove the cake.
    pull the bottom of the springform pan off by pulling on an edge of the wax or parchment paper and place on a serving plate to cut and serve.

  • Chocolate Espresso Banana Ice Cream with Toasted Almond, Marshmallow, Fudge, and Shortbread Pieces

    chocolate espresso banana ice cream with toasted almond marshmallow fudge and shortbread pieces

    Chocolate Espresso Banana Ice Cream with Toasted Almond, Marshmallow, Fudge, and Shortbread Pieces (Serves 6-8)


    Ice Cream Base
    2 oz unsweetened chocolate
    ⅓ cup unsweetened cocoa powder
    1½ cups milk
    2 large eggs
    1 cup fine white sugar
    1 cup heavy whipping cream
    1 tsp vanilla extract
    1 shot strong espresso

    3 Bananas, ripe
    3 tblsp Brown Sugar
    1 tblsp Sweet Butter (no salt)
    1 jar Chocolate Fudge
    ¼ cup Almond Slices
    ¼ cup Mini Marshmallows
    ¼ cup Short Bread Cookies


    NOTES:I use a very old ice cream maker, which spins a thin metal canister with ice and salt around it. The salt helps to super freezes the ice cream when added to the ice. For the fudge sauce I used: "Mrs. Richardsons's Hot Fudge Sauce", feel free to buy your favorite or make your own!

    Toast the sliced almonds in a pan over low heat until they turn slightly toasted, keep them moving every 15 seconds or so, about 5 minutes total. Set aside to cool.

    Peel the bananas and slice them ¼ inch thick. In a large skillet, over medium low heat, melt the butter, add in the banana slices and then add the brown sugar. Cook until the banana slices start to loose their shape and integrity, but not mush! Remove from the heat and set aside to cool.

    Break up the short bread cookies into ¼ inch chunks, set aside.

    Have the jar of fudge at the ready, set aside.

    Melt the unsweetened chocolate in the top of a double boiler (I used a small steel bowl in a small skillet with hot water on low heat), as the chocolate melts, start adding in the cocoa powder, a little at a time until it is blended well with the melted chocolate. Whisk in the milk, a little at a time, until it is well blended. Add the shot of espresso, mix well. Remove from heat and let cool.

    In a large bowl whisk the eggs until light and fluffy, about 2 minutes. Now whisk in the sugar a little at a time until all the sugar is incorporated.
    Pour in the cream and vanilla and whisk to blend.

    Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold. About 1-3 hours.

    Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
    When the mixture in the machine is almost to the point you want your ice cream at, add the extras in, the banana mixture, fudge, marshmallows, toasted almond slices and short bread pieces. Let the machine run another 2-4 minutes and transfer to a freezer container or two, minus a taste tester teaspoon... err tablespoon worth!

    In my case, once I added the fudge, cookie pieces, marshmallows, almonds and bananas in the machine's drum, it wouldn't turn, so if this happens to you, just turn off the machine remove the blade/agitator and pour into your final freezer container and give it a brief hand mixing to your liking, like a swirl or in my case I made a zig-zag pattern.

  • Chocolate Mousse

    Chocolate Mousse
    Chocolate Mousse
    (Serves 6)


    ¾ cup semi-sweet chocolate chips
    3 egg yolks, lightly beaten
    4½ tsp vanilla extract
    1½ cups heavy whipping cream
    3 tblsp sugar, fine


    NOTES: Try layering this mousse with the orange mousse!

    Stir the chocolate in a double boiler and melt.

    Add a small amount of the melted chocolate to the egg yolks, then add the yolks to the chocolate mix, mix well and cook for 2 minutes. Stir in the vanilla. And set aside.

    Beat the cream until it begins to thicken, then add the sugar and beat until stiff peaks form.

    Fold the chocolate into the cream. Refrigerate for 2 hours.

  • Lemon Cheesecake

    Lemon Cheesecake

    Lemon Cheesecake (Serves 8-12)


    1¾ cups graham cracker
    ¼ cup packed brown sugar
    1 tsp lemon zest
    ½ cup unsalted butter, melted

    2 lbs cream cheese (32 oz), room temperature
    1 cup fine white sugar
    1 cup heavy cream (8 oz)
    3 tblsp lemon juice, fresh
    2 tsp grated lemon zest
    1 tblsp water
    1 tsp unflavored gelatin


    NOTES:
     

    In a large bowl, mix the graham crackers, brown sugar, the tsp of lemon zest and the ½ melted butter together.
    Line a springform pan with parchment paper. Bake the crust for 10 minutes and remove from the oven.

    Using a mixer on low speed, mix the cream cheese and sugar until well blended.
    Beat in ½ of the cream, lemon juice and zest.
    In a sauce pan add the water and gelatin, let sit 5 minutes.
    Put on low heat until gelatin dissolves, whisk in the rest of the cream.|
    Add this mixture to the cream cheese mixture and blend together. Beat the mixture till fluffy on low speed.

    Pour the cheesecake filling over the baked crust. Gently tap the pan on a hard surface to release any air bubbles. Bake for 55-65 minutes, the edges will be set, while the center will still have some jiggle to it. Turn off the oven and crack the oven door open but leave the cheesecake in the turned off oven for an hour.
    Now remove the cheesecake from the oven and release the springform, you may need a butter knife to run around the edges to release the cheesecake fully from the springform pan. Let the cheesecake cool completely. At this point you can spread on some lemon curd or decorate the top with some candied lemon pieces. I like mine as is. Refrigerate covered until ready to serve.

  • Molten Chocolate Souffle

    Molten Chocolate Souffle
    Molten Chocolate Souffle
    (Makes 12, 6oz ramekins)

    12 oz bitter-sweet chocolate chips
    1½ tblsp butter
    1½ tblsp all purpose flour
    ¾ cup milk
    4½ egg yolks
    1½ tsp vanilla extract
    6 egg whites
    ¼ tsp cream of tartar
    3/8ths cup of fine white sugar
    4 tblsp confectioners sugar (for dusting)
    whipped cream, lightly sweetened (for garnish)
    raspberries (for garnish), optional

    NOTES: Also known as Chocolate Volcano.

    Pre-heat oven to 350°F Lightly butter ramekins and dust with confectioners sugar, place on a cookie sheet and set aside.

    In a double boiler, over barely simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat.

    In a small sauce pan melt the butter over moderate heat. Stir in the flour and cook until thickened but not browned, 1-2 minutes. Add the milk and whisk briskly until smooth and thick, about 3 minutes. Remove from heat. Add the melted chocolate and whisk until smooth. Whisk in the egg yolks and vanilla extract. Set aside.

    In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    Gradually sprinkle the granulated sugar on top and beat at high speed until the egg whites are stiff but not dry.

    Using a rubber spatula fold ¼ of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.

    Spoon the mixture into the ramekins (¾ full) (at this point they can now be covered up and refrigerated, up to one day in advance.)

    Bake 15-17 minutes, until puffed and slightly cracked. Upon insertion of a wooden stick/toothpick, it should be moist, not runny.

    Serve warm with whipped cream and/or fresh berries like raspberries!

  • Orange Mousse

    Orange Mousse
    Orange Mousse
    (Serves 6)


    2 large oranges (or a little less then a cup of orange juice)
    ⅓ cup fine white sugar
    1 large egg
    2 tblsp corn starch
    2 tsp vanilla extract
    1½ cups heavy whipping cream


    NOTES:I added this recipe so I could try layering the chocolate mousse with a fruit flavored mouse. Try making both recipes and topping the chocolate mousse with the orange mousse! This orange mousse has a very light orange flavor, if you want it more pronounced reduce the whipping cream to one cup.

    Juice the oranges, strain the juice in to a small sauce pan, add the sugar, corn starch and the egg, whisk together and turn the heat on medium/low and keep whisking until the mixture thickens. Push through a another fine strainer (removes any lumps from unmixed starch or egg proteins), set aside to cool.

    Beat the cream until it begins to thicken, then add the vanilla and beat until stiff peaks form.

    Once the Orange cream has cooled fold it into the whipped cream. Refrigerate for 2 hours.

  • Quiche, Ham and Leek

    Quiche, Ham and Leek
    Quiche, Ham and Leek
    (Serves 6-8)


    7 oz ham, sliced thin like batons or small chunks
    1 large leek, thinly sliced
    1 shallot, minced
    4 eggs, beaten
    2 oz heavy cream
    3½ Gruyère cheese, shredded
    2 tblsp fresh herbs like parsley, thyme, rosemary, minced
    pie crust for bottom crust only
    Salt and Pepper to taste


    NOTES:
     

    Pre-heat the oven to 400°F. and in 9" round glass pie plate, add the bottom crust, thinly rolled out and bake for 10-15 minutes or until lightly golden. Set aside.

    I like to add, and arrange my dry ingredients first, then I mix the beaten eggs with the heavy cream and pour over the dry ingredients.
    Bake for 15-20 minutes. A wooden tooth pick inserted in the center should come out clean.