December Iron Foodee Challenge

MisticalMisty · 12-05-2011, 06:16 PM

The holidays are upon us and it's a time for indulgence. So, the ingredient for this month is Heavy Whipping Cream. From savory, to sweet, HWC is a very decadent treat!

Let the battle begin

Past Challenge List
2006
Dec - Oranges

2007
Jan - Cream Cheese
Feb - Soda pop
Mar - Recipes containing a can of soup
Apr – Shrimp
May – Eggs
Jun – Liquor
Jul - Pasta/couscous etc Salads
Aug – Zucchini
Sep - Quick breads / Muffins
Oct – Cheese
Nov – Cranberries
Dec - Fudge

2008
Jan - Slow Cooker Recipe
Feb – Potatoes
Mar - Garlic and Mushrooms
Apr – Chicken
May – Lemons
Jun - 30 min Hot Weather Recipes
Jul - Preserves - Jams, Chutneys, Relishes etc
Aug – Coffee
Sep - Tofu / Cottage Cheese
October – Pumpkin
November - Sweet Potatoes/Yams
December - Mint

2009
January – Soup
February – Pork
March-Mexican Food
April – Cereal
May- Berries
June-Yogurt
July – Corn
August – Asian
September - Breakfast foods
October – Nuts
November – Onions
December - Meat in Casings

2010
January - Side Salads
February – Spinach
March – Beans
April-hot sandwiches
May-Soy Sauce
June – cookies
July - Sour Cream
August - (Summer Break)
Sept - BBQ Foods.
October - Southern cuisine
November - Peanut butter
December-"Packaged Food"

2011
January – rice
February – chocolate
March - Irish food
April - Butter
May- Flour
June-Father's Day Recipes
July-Mayo/Miracle Whip
August-jalapenos
September - Apples
October - candy
November-Root Vegetables

MisticalMisty · 12-08-2011, 06:36 PM

Ok..is this a crap ingredient or is everyone so busy that we need to postpone until Jan?

Ruby Ripples · 12-08-2011, 07:13 PM

Quote:

Originally Posted by MisticalMisty

Ok..is this a crap ingredient or is everyone so busy that we need to postpone until Jan?

It's only been three days, give it a chance! Though, we don't have heavy whipping cream in the UK, the nearest thing we have is whipping cream but it's lower in fat than your heavy stuff. I will post a recipe that should work for either though!

one2one · 12-08-2011, 07:37 PM

Quote:

Originally Posted by Ruby Ripples

It's only been three days, give it a chance!

I agree. It's a great ingredient, and December is just a really busy month for everyone.

It'll work, and I'll try and post something after I do all the shopping, wrapping, get Christmas cards sent, make the baklava, and cookies, go to seven holiday party/dinner/lunch thingies, get the car into the shop, go to three appointments, see my brother's new town house, help my mom, figure out what to get for two additional December birthdays, find some chocolate colored chinos to go with this really cute, sparkly top that was on clearance for $12.97 and, oh yeah ... work full time. Whew.

Be back around the 26th or later ... Happy, Blessed Holiday season to one and all!

MisticalMisty · 12-08-2011, 08:31 PM

I know it's busy..that's why I was wondering if we should just postpone this month and do HWC in January.

shinyapple · 12-09-2011, 12:09 AM

Hershey Bar Pie

8 oz. Hershey bars (can be almond or dark by preference)
30 large marshmallows
1/3 cup milk
1 pint heavy whipping cream
2 graham cracker crusts

Break Hershey bars into smaller pieces and add to a bowl or the top pan of a double boiler with the milk. Slowly melt over the double boiler, stirring periodically, until the chocolate and marshmallows have completely melted and combined. Set aside.

Whip one pint of heavy cream to soft peaks. Once chocolate mixture has cooled until the bowl can be touched without burning your hand, fold the chocolate into the whipped cream until it's completely blended and smooth. Pour into two graham cracker crusts and refrigerate at least eight hours or preferably overnight to set. Serve with more whipped cream and enjoy

This is a family favorite...something I remember having at Christmas as a child and now make for others around the holidays. You can certainly buy your graham crusts or change the graham crackers for Oreos for extra chocolatey goodness.

Ruby Ripples · 12-09-2011, 10:25 AM

For the Mess
450g / 1lb fresh strawberries, hulled and quartered
500ml/1 US pint of heavy whipping cream/double cream
4 tsp caster/superfine sugar
1/2 a pinch of salt
4 individual meringue nests/shells
Glug of Kirsch (optional)

For the Coulis
300g/11 ounces frozen raspberries (or canned drained raspberries)
100g icing sugar/confectioner's sugar
2 teaspoons lemon juice

Takes about 15 mins to make start to finish

Put the chopped strawberries into a bowl with two teaspoonsful of the caster/confectioner's sugar sprinkled over them. Pour the kirsch on, if using, and gently combine. Leave to mingle.

Whizz the raspberries, icing/confectioner's sugar and lemon juice in/with a blender 'til smooth. Then pass it through a fine sieve using the back of a spoon, to get rid of the seeds.

Whip up the cream with the remaining two teaspoons of caster/superfine sugar, and half a pinch of salt until thick but still softish.

Break up the meringue nests into the bowl of whipped cream, making smallish bite sized pieces and some crumbs, and gently fold in. Add about three quarters of the strawberries to the cream/meringue mix, and gently combine, not over-mixing.

Arrange the mixture in four dishes or one large one, spooning the remaining strawberries on top/around the mixture. Drizzle as much or little raspberry coulis as you like, over the top and down the sides of the mixture, then serve immediately.

****************

You can make seasonal versions of this by using blueberries, or chopped persimmon or other fruit or berries you like, instead of the strawberries.

You can prepare the strawberries, cream and coulis in advance, then assemble the dish when you're ready to serve.

one2one · 12-29-2011, 06:50 PM

Amaretto Mousse

Serves 8-10

5 eggs, separated
1/2 cup of sugar
a pinch of salt
1 teaspoon vanilla
1 teaspoon almond extract
1 cup milk
1 envelope Knox (plain) gelatin
3 tablespoons cold water
1 pint heavy cream, whipped

Dissolve the gelatin in the water and let sit until needed.

Beat egg yolks and sugar, adding sugar gradually to the yolks, until they are thick and lemon colored. Add salt.

Scald the milk over medium heat, just until a scum forms on the surface. Add about half to the yolk mixture, pouring in a thin stream and beating yolks constantly as you pour. Add the yolks back to the remaining milk, and heat over low heat, stirring constantly. Do not let it boil. When it expands slightly and thickens, remove from heat. It should be thick enough to coat the back of a metal spoon.

Add the gelatin and stir until it's completely dissolved. If the gelatin has set, you can can return the pan to low heat for no more than a minute to help it dissolve. Cool pan in a water bath. When completely cool, add vanilla and almond extract.

Beat egg whites until stiff, and carefully fold them in.

Fold in whipped cream.

Pour into a serving bowl and chill 4-5 hours or overnight.

To serve, spoon into bowls and drizzle with 1-2 tablespoons of Amaretto.

one2one · 12-29-2011, 08:32 PM

Martian Food

1 package raspberry Jello
3/4 cup heavy cream, whipped
3-4 ounces chocolate (of your choice), chopped

Make Jello as directed. Stir it with a fork once or twice as it sets to break it up. When set, fold in whipped cream and chocolate. Eat with spoon.

12-05-2011, 06:16 PM	#1
MisticalMisty Executive Member Join Date: Dec 2005 Posts: 8,610	December Iron Foodee Challenge The holidays are upon us and it's a time for indulgence. So, the ingredient for this month is Heavy Whipping Cream. From savory, to sweet, HWC is a very decadent treat! Let the battle begin Past Challenge List 2006 Dec - Oranges 2007 Jan - Cream Cheese Feb - Soda pop Mar - Recipes containing a can of soup Apr – Shrimp May – Eggs Jun – Liquor Jul - Pasta/couscous etc Salads Aug – Zucchini Sep - Quick breads / Muffins Oct – Cheese Nov – Cranberries Dec - Fudge 2008 Jan - Slow Cooker Recipe Feb – Potatoes Mar - Garlic and Mushrooms Apr – Chicken May – Lemons Jun - 30 min Hot Weather Recipes Jul - Preserves - Jams, Chutneys, Relishes etc Aug – Coffee Sep - Tofu / Cottage Cheese October – Pumpkin November - Sweet Potatoes/Yams December - Mint 2009 January – Soup February – Pork March-Mexican Food April – Cereal May- Berries June-Yogurt July – Corn August – Asian September - Breakfast foods October – Nuts November – Onions December - Meat in Casings 2010 January - Side Salads February – Spinach March – Beans April-hot sandwiches May-Soy Sauce June – cookies July - Sour Cream August - (Summer Break) Sept - BBQ Foods. October - Southern cuisine November - Peanut butter December-"Packaged Food" 2011 January – rice February – chocolate March - Irish food April - Butter May- Flour June-Father's Day Recipes July-Mayo/Miracle Whip August-jalapenos September - Apples October - candy November-Root Vegetables

12-09-2011, 10:25 AM	#7
Ruby Ripples Master Blaster Join Date: Aug 2006 Location: Alba Posts: 3,981	Ruby's Eton Mess For the Mess 450g / 1lb fresh strawberries, hulled and quartered 500ml/1 US pint of heavy whipping cream/double cream 4 tsp caster/superfine sugar 1/2 a pinch of salt 4 individual meringue nests/shells Glug of Kirsch (optional) For the Coulis 300g/11 ounces frozen raspberries (or canned drained raspberries) 100g icing sugar/confectioner's sugar 2 teaspoons lemon juice Takes about 15 mins to make start to finish Put the chopped strawberries into a bowl with two teaspoonsful of the caster/confectioner's sugar sprinkled over them. Pour the kirsch on, if using, and gently combine. Leave to mingle. Whizz the raspberries, icing/confectioner's sugar and lemon juice in/with a blender 'til smooth. Then pass it through a fine sieve using the back of a spoon, to get rid of the seeds. Whip up the cream with the remaining two teaspoons of caster/superfine sugar, and half a pinch of salt until thick but still softish. Break up the meringue nests into the bowl of whipped cream, making smallish bite sized pieces and some crumbs, and gently fold in. Add about three quarters of the strawberries to the cream/meringue mix, and gently combine, not over-mixing. Arrange the mixture in four dishes or one large one, spooning the remaining strawberries on top/around the mixture. Drizzle as much or little raspberry coulis as you like, over the top and down the sides of the mixture, then serve immediately. **************** You can make seasonal versions of this by using blueberries, or chopped persimmon or other fruit or berries you like, instead of the strawberries. You can prepare the strawberries, cream and coulis in advance, then assemble the dish when you're ready to serve. Last edited by Ruby Ripples : 12-09-2011 at 10:35 AM.

12-29-2011, 06:50 PM	#8
one2one Sentient little hedonist Join Date: May 2010 Location: Please, even UPS can't find me. Posts: 528	Amaretto Mousse Serves 8-10 5 eggs, separated 1/2 cup of sugar a pinch of salt 1 teaspoon vanilla 1 teaspoon almond extract 1 cup milk 1 envelope Knox (plain) gelatin 3 tablespoons cold water 1 pint heavy cream, whipped Dissolve the gelatin in the water and let sit until needed. Beat egg yolks and sugar, adding sugar gradually to the yolks, until they are thick and lemon colored. Add salt. Scald the milk over medium heat, just until a scum forms on the surface. Add about half to the yolk mixture, pouring in a thin stream and beating yolks constantly as you pour. Add the yolks back to the remaining milk, and heat over low heat, stirring constantly. Do not let it boil. When it expands slightly and thickens, remove from heat. It should be thick enough to coat the back of a metal spoon. Add the gelatin and stir until it's completely dissolved. If the gelatin has set, you can can return the pan to low heat for no more than a minute to help it dissolve. Cool pan in a water bath. When completely cool, add vanilla and almond extract. Beat egg whites until stiff, and carefully fold them in. Fold in whipped cream. Pour into a serving bowl and chill 4-5 hours or overnight. To serve, spoon into bowls and drizzle with 1-2 tablespoons of Amaretto. __________________ One of the very nicest things about life is the way we must regularly stop ... and devote our attention to eating. ~Luciano Pavarotti

12-29-2011, 08:32 PM	#9
one2one Sentient little hedonist Join Date: May 2010 Location: Please, even UPS can't find me. Posts: 528	Just in case the last one is too futtzy for ya :) Martian Food 1 package raspberry Jello 3/4 cup heavy cream, whipped 3-4 ounces chocolate (of your choice), chopped Make Jello as directed. Stir it with a fork once or twice as it sets to break it up. When set, fold in whipped cream and chocolate. Eat with spoon. __________________ One of the very nicest things about life is the way we must regularly stop ... and devote our attention to eating. ~Luciano Pavarotti

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12-08-2011, 06:36 PM	#2
MisticalMisty Executive Member Join Date: Dec 2005 Posts: 8,610	Ok..is this a crap ingredient or is everyone so busy that we need to postpone until Jan?

12-08-2011, 08:31 PM	#5
MisticalMisty Executive Member Join Date: Dec 2005 Posts: 8,610	I know it's busy..that's why I was wondering if we should just postpone this month and do HWC in January.

12-09-2011, 12:09 AM	#6
shinyapple crunchy in milk Join Date: Aug 2008 Location: Behind the Zion Curtain, UT Posts: 299	Hershey Bar Pie 8 oz. Hershey bars (can be almond or dark by preference) 30 large marshmallows 1/3 cup milk 1 pint heavy whipping cream 2 graham cracker crusts Break Hershey bars into smaller pieces and add to a bowl or the top pan of a double boiler with the milk. Slowly melt over the double boiler, stirring periodically, until the chocolate and marshmallows have completely melted and combined. Set aside. Whip one pint of heavy cream to soft peaks. Once chocolate mixture has cooled until the bowl can be touched without burning your hand, fold the chocolate into the whipped cream until it's completely blended and smooth. Pour into two graham cracker crusts and refrigerate at least eight hours or preferably overnight to set. Serve with more whipped cream and enjoy This is a family favorite...something I remember having at Christmas as a child and now make for others around the holidays. You can certainly buy your graham crusts or change the graham crackers for Oreos for extra chocolatey goodness.