NR V F o o d F a re
Real Whipped Cream Compiled by Joanne M. Anderson
When we were kids, my brother (age 11) and I (age 9) attended a very fancy (by our standards) summer cookout where we were introduced to two stunning concepts. (1) You could have Jell-o with fruit in it and call it salad. (2) Whipped cream came in a can. Of course, we now know that what we enjoyed in our humble home was the real thing ~ heavy cream from a creamery whipped by our mother by hand with an egg beater. If you have somehow settled for canned whipped cream – or heaven forbid, the frozen stuff - this holiday season is the perfect time to savor the real thing. One cup of heavy or whipping cream yields 2 cups of whipped cream, so choose a deep bowl. Confectioners (or powdered) sugar contains corn starch which stabilizes the final result and contributes to the ultra-smooth texture. • 1 cup heavy cream, chilled • 2-4 Tbl. confectioners sugar • 1 tsp. vanilla extract Start on low with electric mixer to reduce spatters, then ramp up speed until it forms soft peaks. Stop and sprinkle the sugar and add vanilla. Whip a little more to stiffer peaks, but not too much. Always add sugar and flavorings at the soft peak stage. You can add: 1 Tbl. bourbon or liqueur (replace vanilla, adult version) 2 tsp. espresso or instant coffee granules (might be crunchy) 1 tsp. orange or lemon zest (tropical) ½ tsp. ground cinnamon (autumn’s finest spice) 3 Tbl. maple syrup (replace vanilla and most of the sugar) Coconut extract (replace vanilla)
Pumpkin Pie Add-ons
The basic and one of the best pumpkin pie recipes still comes on the Libby’s pumpkin can label. But you can do oh so many other things to ramp up this season’s most popular dessert -- under it, in it and over it. On top of the pie crust, before pouring in the pumpkin part, consider a layer of melted chocolate, crushed gingersnaps, freshly chopped cranberries or pecan pieces. Or use a gingersnap crust. Inside the pumpkin filling, add a cream cheese swirl for a complementary taste and marbled appearance. On top of pumpkin pie, add: Toasted nuts drizzled with real maple syrup or caramel sauce Happy face with little marshmallows Meringue Streusel topping of nuts, brown sugar and butter Crushed peanut brittle Chocolate shavings Real whipped cream, of course!
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NRV MAGAZINE
Novemb er/Decemb er 2020
