What We’re Loving: Cream



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When I was young, my great-grandparents had a small ranch. I was lucky enough to live just down the gravel lane from them, and spent most of my childhood running in the pasture and chasing after cows. My great-grandmother had one milking cow, tan in color and easily distinguished from the others, and she milked it morning and evening. I was suspicious of any milk that didn’t come from a grocery store carton, and boy, do I regret that now! Spring always evokes images of baby animals, new vegetables, and fresh dairy. While veggies straight from the farm are pretty accessible, it’s not so easy to get your hands on fresh cream. My hope is that I will one day have access to it again, and when I do, I know exactly what I’ll do with it!

A few years ago, I was on a business trip in Lexington, Kentucky and stopped into a coffee shop that was serving mint iced coffee. I didn’t think it would be good, but the woman behind the counter was nice enough to offer me a sample. After that taste, I was sold. I slurped it down but promptly forgot about it upon my return to Boston. Luckily I had Jessica to remind me with this Fresh Mint Iced Coffee! Coffee and cream is a ubiquitous pair, but the addition of two fresh ingredients – mint and cream – makes the ordinary extraordinary! (from How Sweet It Is}


I’ll certainly need a snack with my coffee, and since we are entering strawberry season, I can think of nothing better than Tiny Strawberry Cream Scones.  These scones don’t have very many ingredients, so fresh cream can really shine. Can I eat just one? I doubt it. {from Joy the Baker}


Strawberries aren’t the only things that are starting to look good at the moment. The asparagus in the grocery stores has been looking skinny, wilted and sad (if you could get it at all), but suddenly those green stalks are looking plump, firm, and delicious! I typically roast my asparagus with salt, pepper and lemon, and could use my old-standby as a garnish on this Cream of Asparagus Soup. The recipe calls for half-and-half, but I say go all out and use cream! {from Sass and Veracity}


We got some rhubarb (one of the ultimate seasonal crops) in our CSA box this past week, and I’ve been looking for the perfect recipe to put it to good use. I think I found it in this Rhubarb Panna Cotta Tart, which also calls for two cups of heavy cream! {from Hummingbird High}


I crave a bowl of pasta no matter the season, but spring and summer call for a version that tastes light and clean. Spaghetti with Lemon and Olive Oil fits the bill. This recipe calls for a quarter cup of cream, but it really gives this pasta “that special something.” I think this is going to make an appearance on my dinner table very soon! {from Smitten Kitchen}


The recipes above are simple and use few ingredients, so the quality of each one is especially important. The simplest of all is this one, for Peaches and Cream. Using only four ingredients, this dish is all things: sweet, creamy, crunchy and a little spicy. {from Pastry Affair}

Photos courtesy of: Jessica, Joy, Kelly, Michelle, Deb, and Kristin.

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