Cooking in the bay: a creamy threesome

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Chocolate croissant pudding is just one way to use up excess cream. Karen Schneider / For the Forecaster

As I was putting groceries away this week, I realized I didn’t need the box of cream I just bought. I started thinking about how to use that excess over the course of a week or two and came up with some ideas that I can only share.

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach them at [email protected]

Well, I’m not saying you should do all this creamy goodness and eat it all in the same day, but you could if you want. I won’t judge you if you do. All of these recipes work well with whole milk too, but I’ll say they are even better with cream. But I am sure you did know

Scallops & haddock baked in cream has long been a family favorite. You can also use just scallops or haddock for the dish. This is one of the easiest things to do in the world, and especially lovely with the little whisper of honey drizzled over the top. I prefer using Crushed Town House crackers, but the Ritz works just fine too. If you choose to use breadcrumbs, you can add a little more salt.

This vegetarian dish with cauliflower is absolutely luxurious. You can give this treatment to other vegetables, including potatoes. Just adjust the baking time. Have fun trying different types of processed cheese. Again, it’s fine if you’d prefer to use milk instead of cream.

Now I am here to tell you that you have to make this superlative bread pudding. Buy croissants from the bakery and choose your chocolate. I chopped up a piece of bittersweet chocolate that I had left over while baking on vacation, as well as half a dark chocolate “orange” from my Christmas stocking. Other additives could be cinnamon, orange peel, caramel, espresso … you decide. Chocolate chips are fine too, but if the chocolate is pretty sweet you may want to skip some of the sugar.
This creation is great served warm with whipped cream or ice cream, but can you really imagine a dessert that isn’t?

Scallops & haddock baked in cream

1 pound scallops, cut in half if large
1 pound haddock fillets
Light cream
Crackers or breadcrumbs
Sea salt and freshly ground black pepper
butter
Honey (optional)

Preheat the oven to 375 degrees. Place scallops and haddock in a layer in a buttered baking dish. Pour the cream into the bowl until it reaches the scallops and fish. Cover the top with crackers or breadcrumbs. Sprinkle with salt and pepper and brush with butter. Drizzle with honey when using. Bake for 25 minutes or until the scallops are cooked through and the fish is flaky. Yield: 4 servings

Vegetables with cheese

2 cloves of garlic, chopped
2 tablespoons of butter
2 1/2 tablespoons of flour
1 1/4 cups of light cream
8 ounces broccoli, cut into small pieces
2-3 ounces cheddar cheese, crushed
Sea salt and freshly ground pepper to taste
1 pound cauliflower florets
1 leek, only white part, thinly sliced ​​(optional)
1-2 slices of hearty stale bread, torn into pieces
1 teaspoon of thyme
1 1/2 teaspoons of olive oil
1 ounce flaked almonds

Preheat the oven to 375 degrees. Melt butter in a medium saucepan and add garlic. Add flour and stir for 1 minute to make a paste. Gradually stir in the cream and cook until everything is smooth and begins to thicken. Add broccoli to the pan and simmer for 20 minutes, then stir with a hand blender until smooth. Stir in half the cheese and season with salt and pepper.

Place the cauliflower and leek in a buttered baking dish. Pour the cheddar broccoli sauce over it and sprinkle with the rest of the cheese.

Put the bread, thyme, and olive oil in a food processor with a pinch of sea salt, pepper, and legumes to make crumbs. Add almonds and give the mixture another quick boost. Sprinkle this topping over the cauliflower. Bake for 45-60 minutes. Yield: 4 servings

Chocolate croissant pudding

6 large egg yolks
3 cups of light cream
1 cup of sugar
1 teaspoon vanilla
1/2 teaspoon of salt
6 croissants, torn into pieces
6 ounces of bittersweet chocolate, chopped

Preheat the oven to 375 degrees and butter a 2-3 liter casserole dish. In a bowl, whisk the egg yolks, cream, sugar, vanilla and salt together. Stir in the croissant pieces and chocolate. Pour the mixture into the baking dish. Bake for 30-40 minutes or until the pudding is firm. Serve warm. Yield: 8 servings

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