Tag Archives: cream

Strawberry Fluff

Strawberry Season has arrived where I live in Central Florida.  Actually it arrived shortly before Christmas, just in time for winter-weary vacationers to be so overwhelmed by the sight of gorgeous, giant red berries at the turnpike plaza stops that they are willing to pay big bucks for those first fruits. Me? Well I usually wait until the season really gets going and there’s a glut of berries in need of prompt attention.  I love to make strawberry jam, strawberry shortcake, put strawberries in my smoothies, pair them with blue cheese on a green salad and still have extra for the kids to snack on.

That’s why I was excited to go berry picking with friends recently. We almost missed the opportunity, it has been so rainy lately, but thankfully the rain held off long enough for us to get two flats filled to the brim with big, juicy berries! Getting them direct from the farm saved us 50 cents/lb off the grocery store sale price – and you can’t get any fresher than just picked! I froze 5lbs., made 8 half-pints of jam, made shortcake for dessert that night and still had several pounds to eat fresh this week. So I tried a new recipe. Actually it’s an old recipe – it’s from a 1932 recipe booklet from the Birds Eye frozen foods company, but I changed it to get rid of the refined white sugar. Ok, so the original name for this recipe was “Berry Cream”, but as I was serving it to my family it ended up being called – Strawberry Fluff – and now the name has stuck.

strawberry field and Marie strawberries in the field

Strawberry Fluff
 
Author:
Recipe type: Dessert
 
A fluffy cross between strawberry mousse and strawberry ice cream.
Ingredients
  • 12 oz fresh strawberries, sliced
  • ¼ cup real maple syrup
  • opt. 1 tsp lemon juice
  • 1 cup organic, grassfed cream, preferably raw
  • pinch of sea salt
Instructions
  1. Put strawberries and syrup into a saucepan along with a Tablespoon of water.
  2. Cook the berries gently until they soften and release their juices.
  3. Use an emulsion blender, food processor, or regular blender to puree the berries.
  4. Taste the puree and add a little lemon juice or a little more maple syrup as desired until it tastes delicious to you.
  5. In a separate cold mixing bowl, whip the cream along with the pinch of salt until it will hold soft peaks.
  6. Whip in all but about a half cup of the strawberry puree until well blended.
  7. Place the strawberry and cream mixture into a covered container and freeze at least 3 or 4 hours stirring once every hour or so.
  8. Remove from the freezer and let it sit on the counter 10-15 minutes before serving.
  9. Spoon into dessert dishes and top with the remaining strawberry puree as a sauce.

 strawberry fluff 1

Creamy Turkey and Brown Rice Soup

turkey rice soup 2 titlesThe base of this soup is your own homemade turkey stock.  The key to rich, flavorful stock that also nourishes and heals is adding a bit of vinegar or lemon juice to the water along with the bones at the beginning to successfully pull out all of the minerals, collagen and other nutrients. Then give homemade stock plenty of time to simmer, 24-48 hours if you are able, until the bones become soft and the marrow has dissolved into your stock. Watch Well Fed Family demonstrate roasting a chicken and making stock on our YouTube Channel. The same directions apply with a turkey, you’d just have to roast it longer, about 2 to 2 1/2 hours at least.

 Creamy Turkey and Brown Rice Soup

2 Tablespoons butter

2 large carrots, peeled and chopped

1 stalk organic celery, chopped

1 small onion, chopped

1 teaspoon dried thyme

2 quarts homemade turkey (or chicken) stock

1 cup brown rice (you could also use wild rice or a mixture of both)

1 cup good quality cream (not ultra-pasteurized)

3 cups chopped, cooked turkey

2 teaspoons sea salt

freshly ground black pepper

Melt the butter in a heavy bottomed pot over medium heat.  Saute the carrots, celery and onion for about 5 minutes until the onions are translucent. Add the rice and continue to saute until the rice is well coated with butter and begins to sizzle, about three more minutes.

Add the turkey stock and dried thyme and bring to a boil. Reduce heat and simmer, covered, until the rice is tender, about 1 hour.

After the rice and vegetables are soft, add the chopped turkey and continue heating another 15 minutes. Next slowly pour the cream into the simmering soup, stirring constantly.  If you are using raw cream you can completely remove the soup from the heat before stirring it in.  Season with salt and pepper to taste. Serve.

Creamy Turkey and Brown Rice Soup
 
Author:
Recipe type: soup
 
comforting creamy soup for cold winter evenings
Ingredients
  • 2 Tablespoons butter
  • 2 carrots, peeled and chopped
  • 1 stalk organic celery, chopped
  • 1 small onion, chopped
  • 1 teaspoon dried thyme
  • 2 quarts homemade turkey or chicken stock
  • 1 cup brown rice (or wild rice)
  • 1 cup good quality cream (not ultra-pasteurized)
  • 3 cups chopped, cooked turkey
  • 2 teaspoons sea salt
  • freshly ground black pepper
Instructions
  1. Melt the butter in a heavy bottomed Dutch oven over medium heat.
  2. Saute the carrots, celery and onion for about 5 minutes until the onions are translucent.
  3. Add the rice and continue to saute until the rice is well coated with butter and begins to sizzle, about three more minutes.
  4. Add the turkey stock and thyme and bring to a boil.
  5. Reduce heat and simmer, covered, until the rice is tender, about 1 hour.
  6. Add the chopped turkey and 1 teaspoon of the salt and the pepper.
  7. Slowly stir in the cream, taking care to stir constantly so the cream does not curdle.
  8. Simmer another few minutes until slightly thickened.
  9. Taste for salt and add the remaining salt if needed.
  10. *Note - if using raw cream, remove the soup from the heat before adding the cream so as not to destroy all of the enzymes.

 

Serving suggestions to round out your meal could include                                                                     a big green salad, sliced oranges,  or some apple slices with some sliced raw cheeseturkey rice soup.

 

 

 

 

 

We love this soup on cold fall and winter evenings! It’s perfect for using up leftover holiday turkey. Pin this recipe for later using the media buttons at the top of the page.

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Really Raw Homemade Egg Nog

Creamy, nutmeggy, cold and delicious – eggnog has always been the holiday flavor I love the most.  As a kid I could hardly wait until those cartons of eggnog first hit grocery store shelves. Later, trips to Oklahoma with my husband always included a stop at Braum’s for eggnog ice cream.  It didn’t occur to me this was something I could make myself I mean come on – you have to use raw eggs!  Fast forward a few years – I discovered real food: pastured eggs, raw milk, raw cream – all the wonderful nutrient dense foods eaten by healthy people throughout history. My family was thriving with these foods; we’d made so brown eggs croppedmany changes to our way of eating. When the holidays rolled around I was so disappointed to read the cartons on my beloved eggnog and realize I really did not want to drink this stuff anymore!  That’s when I finally realized this is a drink that’s been around in some form or another since the middle ages – it’s traditional fare, you can make it yourself!

I found a recipe and adapted it to using the delicious raw milk and cream I’d been able to find locally along with some eggs from hens raised locally outdoors. I’m sharing my adapted version with you – I hope you take the time to try it this holiday season! You can make this with organic milk and cream (not ultra pasteurized), but don’t eat grocery store eggs raw.

Really Raw Eggnog

4 large eggs from pastured hens, separated into yolks and whites
1/3 cup real maple syrup
1 Tblsp sucanat or rapadura
1 pint whole, raw milk
1 cup raw cream
1 1/2 to 3 oz. bourbon (opt.)*
1 tsp freshly grated nutmeg plus more for garnish

In a large bowl or mixer, beat the egg yolks until they change color to lemony yellow. eggnog cups Gradually add the maple syrup and beat until well combined.  Add in the milk, cream, bourbon (if desired) and nutmeg and whisk to combine. Keep this mixture chilled while you whip the egg whites.

Place the egg whites in a very clean, dry grease-free bowl of a stand mixer with a wire whisk attachment.  Beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sucanat and beat until the egg whites form stiff peaks.
Gently whisk the egg whites into the milk mixture. Chill well and serve garnished with more freshly grated nutmeg.

*The original recipe called for 3 oz. of bourbon but we are not big drinkers and found that half that amount was plenty to give it the flavor without overwhelming the taste completely. You can leave out the bourbon entirely if you wish.

BONUS: To make this into ice cream omit the bourbon and pour the entire mixture into the container of your ice cream freezer and freeze according to the directions for your freezer. If you leave the bourbon in the ice cream may not freeze beyond very soft-serve stage.

Fall Flavors – Butternut Custard

Outside the humidity is so high I need a swimsuit just to take out the compost. Condensation fogs the house windows as the hot air outside hits the A/C-chilled glass. And still I manage to crave the warm spices and rich flavors of fall.  This butternut custard feeds the cravings without a sugar overload – and since there’s no crust it is naturally grain/gluten-free!  Canned pumpkin can be a quick ingredient substitute, but I really like the flavor of butternut squash.

pumpkin3To get mashed butternut squash I take a large butternut squash, halve it and scoop out the seeds, and place the piece cut-side-down in a baking dish. Adding a little water to the pan I bake it at 350 for about 40 minutes or until a knife point slips in easily.  I let the halves cool until I can handle them and use a spoon to scoop the flesh into a food processor, and then whirl it all up. I freeze the squash puree in 1 and 2 cup containers ready to use for muffins, pies and custard.

 

This dish isn’t overly sweet and could just as easily be a side dish for a pork roast as it could be dessert with a little ice cream. Whipping the egg whites gives it a nice fluffy texture.

Butternut Squash Custard

2 cups mashed cooked butternut squash

3/4 cup heavy cream (not ultra-pasteurized)

1/2 cup maple syrup

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

pinch of sea salt

3 large eggs, separated

1 Tblsp honey

Preheat the oven to 350 and generously butter a baking dish about 8″ square.  Combine the squash with the cream, maple syrup, spices, salt and egg yolks in a large bowl. In a mixing bowl beat the egg whites with the honey until stiff peaks form. Gently fold the egg whites into the squash mixture until well combined. Pour the mixture into the prepared baking dish and bake for about 40 minutes or until set.

This is delicious warm topped with a little whipped cream, or let it cool and chill it for later. butternut custard