> wrote in message ...
>I have about 1.5 pints of heavy cream in my refrigerator
> that will go bad in another few days if I don't use it.
> My wife bought a quart, used 1/2 pint, now I'm trying
> to not let it go to waste.
>
> Anyone have a nice savory dish that might use this?
> I tried searching the web and mostly came up with either
> whipped cream variations, or recipes saying how this tastes
> just like it would with heavy cream but is much healthier
> and doesn't use it. Sigh. I *have* it and *want* to use it
> but I was hoping for something non-dessert. Any ideas?
>
> Bill Ranck
> Blacksburg, Va.

With that much cream you can make ice cream.

For your requested non-desserts, you can make cream sauces. Lobster newberg
is one of my favorites.

You can make an alfredo sauce. With that much cream you will make a lot of
sauce. (Use it in coffee and drink a lot of coffee. At least cream keeps
longer than milk or half and half.)

For one large serving of sauce (or moderate servings for two) I use about:

2 tablespoons of butter
1/4 pound of parmesan reggiano (finely grated)
1/4 pint of heavy whipping cream (less for a stronger flavored, thinner
sauce)

Melt the butter in a sauce pan. Remove the pan from the heat as soon as the
butter is liquid and stir in the cheese until it is wet with butter. Add
cream to make a paste. Return the pan to a low heat. Stir often until the
sauce is hot (not boiling). When hot, the sauce will be very smooth. Add
to pasta or whatever. I like angel hair. When I'm lazy I dip bread in it.

If you grate the cheese coarsely, it will take a long time to melt. It's
your choice. I have tried to make this with a cheap "parmesan." The
difference in flavor aside, I ended up with a ball of rubber, not a sauce.

This cheese is one of Italy's finest delicacies, why screw it up with more
ingredients.

Mitch