Sunday, January 22, 2012

only in moderation

Infused Cream

Three-fourths cup of heavy whipping cream
One shallot, peeled and sliced
One large garlic clove, peeled and smashed
A pinch of salt
A couple grinds of pepper
One tablespoon freshly squeezed lemon juice

In a small saucepan, heat the cream, shallot, garlic, salt and pepper
together over low heat for about 20 minutes. 
Strain the cream through a sieve, discarding the shallot and garlic.

Return the cream to the saucepan and stir in the lemon juice. 
Reheat and keep warm until ready to serve. 
The quantity will reduce and thicken; thin with a little water
if needed.

Infused Cream can be used anytime you want a light cream sauce.  Experiment with it; consider adding fresh mint leaves, a dash or two of hot sauce, a few grinds of nutmeg or a touch of liqueur. 
The rice below is a great accompaniment to salmon fillets.

Jasmine Rice with Infused Cream and Corn

Once you have strained the cream and added the lemon juice, 
stir in a handful of canned, drained, white (shoe peg) corn. 
Thin the cream with a little water and reheat. 

By spoonfuls, lightly drizzle the creamy corn mixture over servings  
of steamed Jasmine rice.  Do not stir.

{Leftover cream can be refrigerated for a day or so.}

No comments:

Post a Comment