Tag Archives: cream

Eggs and Cheese

Sweet Strawberry Omelet

4 eggs, separated
1/2 cup yogurt
2 T sugar
1 T butter
1/4 cup whipped cream
3 T milk
2 t sugar
2 cups sliced strawberries

Beat egg whites until frothy; add 2 T water and 1/4 t salt. Beat stiff. Beat yolks until thick. Add 1/4 cup yogurt and 2 T sugar. Fold yolks into whites.

Melt the butter in a large pan. Pour in eggs, reduce heat and cook 8 minutes. Place in over until top is set (10-12 minutes). Slide onto a warm platter.

Combine rest of yogurt, whipped cream, milk and sugar and spoon on top of omelet. Top with some of the berries and serve the rest on the side.

Servings: 4

Soups and Stews

Avocado Soup

A refreshing chilled soup for hot afternoons.

  • 2 cups avocado. sliced
  • 2 cups chicken broth
  • 1/2 t onion juice
  • 1 cup light cream
  • 1 cup sour cream
  • salt and pepper to taste
  • Chopped parsley, paprika, and green onions for garnish

Blend avocado, broth, onion. Mix cream and seasonings. Mix both together. Chill. Garnish with parsley, paprika and onion. Servings: 4

Desserts and Sweets

Turtle-Shaped Chocolates

These homemade chocolate candies are modeled after DeMet’s (formerly Johnston Candy Co.) Turtles® brand chocolates, which were candies fashioned into turtle shapes by combining pecans halves, caramel, and chocolate into the appropriate shape.

Here’s a recipe to which you can apply your artistic turtle-making abilities. Good luck.

  • 1 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup light corn syrup
  • 1/2 cup heavy cream
  • 1 cup milk
  • 1/4 cup butter
  • 1 t vanilla
  • 6 oz. pecan halves
  • 2 bars (4 oz. each) German chocolate

Line an 8×8″ pan with foil. Butter lightly. In pot, combine all ingredients except vanilla, nuts, and chocolate. Cook, stirring with wooden spoon, over low heat until sugar is dissolved. Continue cooking to firm ball stage (244ºF).

Remove from heat; stir in vanilla. Turn into pan; let cool 30 minutes. With sharp knife, cut into 26 pieces. Roll each piece into a ball; place on buttered cookie sheet 1/2″ apart.

Press 5 pecan pieces into each side to form head and feet. Melt chocolate in double boiler. Spoon 1 t melted chocolate over each caramel. Refrigerate to set chocolate.

Eggs and Cheese

Cream Cheese Omelet

  • 4 oz. cream cheese
  • 1/2 cup cream
  • 4 T chives, chopped
  • 1/4 tsp Worcestershire sauce
  • Salt and pepper
  • 6 eggs, separated
  • 1-1/2 T butter

Beat the cream cheese and cream together. Add chives, Worcestershire sauce and season. Beat the egg yolks into the cheese mixture. Whip the egg whites until peaked and fold into cheese. Fry omelet in butter, then grill top to brown.

Desserts and Sweets

Quick Chocolate Fudge

I remember watching my oldest sister making fudge; I was always waiting for some chocolate-encrusted utensil or bowl to come my way for “cleanup”…

Ingredients for Quick Chocolate Fudge

  • 1 egg, well beaten
  • 1 T cream
  • 1 t vanilla
  • 1/4 t salt
  • 1 lb powdered sugar
  • 4 oz. unsweetened chocolate
  • 1 T butter
  • 1 cup chopped walnuts

Preparation for Quick Chocolate Fudge

Mix the egg, cream, vanilla, salt, and powdered sugar together. Melt the chocolate with the butter. Add to the first mixture. Stir in the nuts and spread in a buttered pan. Cut into squares.

fudge

Beverages

Eggnog

Always wonderful at Christmas in the north. When we moved to Mexico we were surprised to find how similar the traditional Mexican  Rompope is to our northern eggnog.

Ingredients for Eggnog

  • 3 egg yolks
  • 1/2 cup sugar
  • 2 cups heated milk
  • 1 cup heavy cream
  • 3 egg whites
  • 1/4 tsp nutmeg
  • 1/8 tsp cinnamon
  • rum or brandy

Preparing Eggnog

With an electric beater at high speed, beat egg yolks until pale. Beat in sugar gradually unyil thickened and smooth. At low speed beat milk and cream. Beat egg whites stiff in a small bowl. Fold into eggnog. Sprinkle with nutmeg and cinnamon. If desired cold, use cold milk and chill well. Add rum or brandy if desired.

 

 

Meatless Main Dishes

Chiles Rellenos de Queso o Frijoles

Chiles Rellenos are Mexican stuffed peppers. They are made with mild Poblano peppers and can be stuffed with ground meat mixtures, cheese, potatoes, and a variety of of other ingredients. You can often find seafood-stuffed peppers in coastal regions. The stuffed peppers are usually dipped in egg, fried in hot oil until browned, then smothered in tomato sauce.

This version uses Manchego cheese (or mozzarella) and refried beans to fill the peppers.

Chiles Rellenos de Queso o Frijoles

 Ingredients for Cheese or Bean-stuffed Chile Peppers

  • 6 chiles Poblano (dark green, slightly hot fresh chiles)
  • 3 cups refried beans or 6 large sliced of Manchego  or mozzarella cheese
  • 2 eggs, separated
  • Flour
  • Oil for frying
  • 1/2 cup thick, seasoned tomato sauce
  • 1/2 cup heavy cream

Hold chiles on a fork over heat (this is usually a gas flame in Mexico) until skin blisters and darkens. Wrap in a damp cloth or a paper bag for half an hour. Peel.

Slit the chiles down one side and remove the seeds. Stuff each pepper with either beans or cheese or a combination of the two. Seal with a toothpick.

Beat egg yolks until thick; beat whites until stiff and shiny. Fold yolks into whites. Dust chiles with flour and dip into eggs.

Fry chiles in hot oil until brown. Place on a serving plate and cover with preheated tomato sauce and a dollop of cream.

NOTE: If all the above sounds too hard, cut open the chiles and layer them with the cheese and beans in a casserole. Mix the eggs and flour together with the cream and pour over the layers. Bake at 350º F. for about 30 minutes or until set. Pour tomato sauce over the top (use only enough to moisten without drowning the layered chiles), and top with 1/4 cup grated cheese, if desired. Bake an additional 10 minutes. Allow to stand 15 minutes or so before serving. Serve with additional warm tomato sauce.

Soups and Stews

Cabbage and Potato Soup

  • 1 medium onion, minced
  • 2 T butter
  • 3 cups shredded cabbage
  • 1/4 cup chopped cabbage
  • 3 cups water
  • 1 t salt
  • 2 cups diced potato
  • 8 oz. medium cream
  • Minced parsley
  • Dash of paprika

Cook onion slowly in butter until golden. Add cabbage, water, salt, and potato. Cook until tender (15-20 minutes). Add cream and reheat, but do not boil. Serve sprinkled with minced parsley and a dash of paprika.  Servings: 6

Soups and Stews

Borscht, Doukhobor Style

A thick, very rich version of Russian beet soup melded with potatoes and other vegetables, butter, and cream..

For years, various members of the family have lived in an area of British Columbia, Canada, into which many Doukhobors (a sect of Christian Russians who practice  what is called “radical pacifism”) settled after emigrating to Canada from Russia in the early 1900s to escape persecution. One of the mainstays of the Doukhobour diet, which is vegetarian, is their particular style of borscht, or beet soup, which is thick with potato starch and heavily laden with butter and cream. It is a full-course meal in itself.

  • 1-1/2 cups runny mashed potatoes
  • 1/2 medium cabbage, shredded
  • 1 beet, diced
  • 1 large carrot, diced
  • 1 green pepper, chopped
  • 1/2 lb. butter
  • 1 onion, chopped
  • 1 clove garlic
  • 1 can tomatoes
  • 1 t basil
  • salt and dill to taste
  • water as needed
  • 1/2 to 1 cup whipping cream

Prepare the mashed potatoes, reserving the water in which the potatoes were cooked. Set the mashed potatoes aside. Add 3/4 of the cabbage, the diced beet, carrot, and green pepper to the hot potato water in a large soup pot and cook for 15 minutes.

Melt the butter in a skillet. Add the chopped onion and garlic and stir until transparent, and then add the rest of the cabbage. Fry to brown slightly.

Toss the fried cabbage in with the other vegetables in the potato broth. Empty the tomatoes into the skillet and add the basil. Heat well and throw into the soup pot. Add water as needed and continue simmering. Add the mashed potatoes and dill. Stir in cream (use as much as your taste buds dictate and your conscience will allow) and heat but do not boil. Season.

Serves 8.

Cats, by Rayna, Dec 2008