A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Approach love and cooking with reckless abandon.
—The Dalai Lama

Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor

Buy your snacks from a farmers’ market.
—Michael Pollan

Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food

‘Tis the Season

The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend’s eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts.

I’m generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can’t resist pandering my sweet tooth when its around the house.

This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman’s of Maine.

Berries and Cream is pleasantly simple to prepare…well…it’s simple when you don’t explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients:

*8 oz Sour Cream

*8 oz Cream Cheese (room temperature)

*8 oz Whipping Cream

Sugar, honey, or maple syrup to taste

Mixed berries, lightly sweetened

Mint for garnish

*Equal parts of all three – does not have to be 8 oz!

Method:

Using a hand mixer (don’t use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in!

Until next time,

Corrie Austin

Posted: 12-9-2018

object(WP_Query)#941 (51) {
  ["query_vars"]=>
  array(65) {
    ["page"]=>
    int(0)
    ["name"]=>
    string(14) "tis-the-season"
    ["category_name"]=>
    string(4) "blog"
    ["error"]=>
    string(0) ""
    ["m"]=>
    string(0) ""
    ["p"]=>
    int(0)
    ["post_parent"]=>
    string(0) ""
    ["subpost"]=>
    string(0) ""
    ["subpost_id"]=>
    string(0) ""
    ["attachment"]=>
    string(0) ""
    ["attachment_id"]=>
    int(0)
    ["static"]=>
    string(0) ""
    ["pagename"]=>
    string(0) ""
    ["page_id"]=>
    int(0)
    ["second"]=>
    string(0) ""
    ["minute"]=>
    string(0) ""
    ["hour"]=>
    string(0) ""
    ["day"]=>
    int(0)
    ["monthnum"]=>
    int(0)
    ["year"]=>
    int(0)
    ["w"]=>
    int(0)
    ["tag"]=>
    string(0) ""
    ["cat"]=>
    string(0) ""
    ["tag_id"]=>
    string(0) ""
    ["author"]=>
    string(0) ""
    ["author_name"]=>
    string(0) ""
    ["feed"]=>
    string(0) ""
    ["tb"]=>
    string(0) ""
    ["paged"]=>
    int(0)
    ["meta_key"]=>
    string(0) ""
    ["meta_value"]=>
    string(0) ""
    ["preview"]=>
    string(0) ""
    ["s"]=>
    string(0) ""
    ["sentence"]=>
    string(0) ""
    ["title"]=>
    string(0) ""
    ["fields"]=>
    string(0) ""
    ["menu_order"]=>
    string(0) ""
    ["embed"]=>
    string(0) ""
    ["category__in"]=>
    array(0) {
    }
    ["category__not_in"]=>
    array(0) {
    }
    ["category__and"]=>
    array(0) {
    }
    ["post__in"]=>
    array(0) {
    }
    ["post__not_in"]=>
    array(0) {
    }
    ["post_name__in"]=>
    array(0) {
    }
    ["tag__in"]=>
    array(0) {
    }
    ["tag__not_in"]=>
    array(0) {
    }
    ["tag__and"]=>
    array(0) {
    }
    ["tag_slug__in"]=>
    array(0) {
    }
    ["tag_slug__and"]=>
    array(0) {
    }
    ["post_parent__in"]=>
    array(0) {
    }
    ["post_parent__not_in"]=>
    array(0) {
    }
    ["author__in"]=>
    array(0) {
    }
    ["author__not_in"]=>
    array(0) {
    }
    ["ignore_sticky_posts"]=>
    bool(false)
    ["suppress_filters"]=>
    bool(false)
    ["cache_results"]=>
    bool(true)
    ["update_post_term_cache"]=>
    bool(true)
    ["lazy_load_term_meta"]=>
    bool(true)
    ["update_post_meta_cache"]=>
    bool(true)
    ["post_type"]=>
    string(0) ""
    ["posts_per_page"]=>
    int(5)
    ["nopaging"]=>
    bool(false)
    ["comments_per_page"]=>
    string(2) "50"
    ["no_found_rows"]=>
    bool(false)
    ["order"]=>
    string(4) "DESC"
  }
  ["tax_query"]=>
  NULL
  ["meta_query"]=>
  object(WP_Meta_Query)#375 (9) {
    ["queries"]=>
    array(0) {
    }
    ["relation"]=>
    NULL
    ["meta_table"]=>
    NULL
    ["meta_id_column"]=>
    NULL
    ["primary_table"]=>
    NULL
    ["primary_id_column"]=>
    NULL
    ["table_aliases:protected"]=>
    array(0) {
    }
    ["clauses:protected"]=>
    array(0) {
    }
    ["has_or_relation:protected"]=>
    bool(false)
  }
  ["date_query"]=>
  bool(false)
  ["post_count"]=>
  int(1)
  ["current_post"]=>
  int(0)
  ["in_the_loop"]=>
  bool(true)
  ["comment_count"]=>
  int(0)
  ["current_comment"]=>
  int(-1)
  ["found_posts"]=>
  int(1)
  ["max_num_pages"]=>
  int(0)
  ["max_num_comment_pages"]=>
  int(0)
  ["is_single"]=>
  bool(true)
  ["is_preview"]=>
  bool(false)
  ["is_page"]=>
  bool(false)
  ["is_archive"]=>
  bool(false)
  ["is_date"]=>
  bool(false)
  ["is_year"]=>
  bool(false)
  ["is_month"]=>
  bool(false)
  ["is_day"]=>
  bool(false)
  ["is_time"]=>
  bool(false)
  ["is_author"]=>
  bool(false)
  ["is_category"]=>
  bool(false)
  ["is_tag"]=>
  bool(false)
  ["is_tax"]=>
  bool(false)
  ["is_search"]=>
  bool(false)
  ["is_feed"]=>
  bool(false)
  ["is_comment_feed"]=>
  bool(false)
  ["is_trackback"]=>
  bool(false)
  ["is_home"]=>
  bool(false)
  ["is_404"]=>
  bool(false)
  ["is_embed"]=>
  bool(false)
  ["is_paged"]=>
  bool(false)
  ["is_admin"]=>
  bool(false)
  ["is_attachment"]=>
  bool(false)
  ["is_singular"]=>
  bool(true)
  ["is_robots"]=>
  bool(false)
  ["is_posts_page"]=>
  bool(false)
  ["is_post_type_archive"]=>
  bool(false)
  ["query_vars_hash:private"]=>
  string(32) "afb70b3458d04a1148bcff9a6e739994"
  ["query_vars_changed:private"]=>
  bool(false)
  ["thumbnails_cached"]=>
  bool(false)
  ["stopwords:private"]=>
  NULL
  ["compat_fields:private"]=>
  array(2) {
    [0]=>
    string(15) "query_vars_hash"
    [1]=>
    string(18) "query_vars_changed"
  }
  ["compat_methods:private"]=>
  array(2) {
    [0]=>
    string(16) "init_query_flags"
    [1]=>
    string(15) "parse_tax_query"
  }
  ["query"]=>
  array(3) {
    ["page"]=>
    string(0) ""
    ["name"]=>
    string(14) "tis-the-season"
    ["category_name"]=>
    string(4) "blog"
  }
  ["request"]=>
  string(154) "SELECT   wp_posts.* FROM wp_posts  WHERE 1=1  AND wp_posts.post_name = 'tis-the-season' AND wp_posts.post_type = 'post'  ORDER BY wp_posts.post_date DESC "
  ["posts"]=>
  &array(1) {
    [0]=>
    object(WP_Post)#373 (24) {
      ["ID"]=>
      int(4994)
      ["post_author"]=>
      string(1) "1"
      ["post_date"]=>
      string(19) "2018-12-09 13:08:39"
      ["post_date_gmt"]=>
      string(19) "2018-12-09 17:08:39"
      ["post_content"]=>
      string(3942) "

The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts.



I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house.



This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine.



Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.


Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#373 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Post)#373 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } ["queried_object_id"]=> int(4994) }
SUBSCRIBE TO THIS BLOG’S FEED

4 responses to “‘Tis the Season”

  1. Kellie says:

    Berries and cream!! Yum ☺️
    My favorite mixmaster trick is to poof flour all over, hahahaaa
    Merry Christmas Corrie!
    Kellie

  2. Patrick Kutkey says:

    Pleasantly exhausting. What a nice way to put it.

Leave a Reply

Your email address will not be published. Required fields are marked *


 

flickrinejoin

TASTY PICKS

Good Food & Noteworthy Businesses

Hardwick Beef Ad #2

 


a La Carte Videos

Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes


Gateau de Crepes- In Molly’s Kitchen.
See recipe from the Smitten Kitchen



Blog Archives

Recipe Archives

  • Muffins posing as cupcakes - Dec 2018
  • ‘Tis the Season - Dec 2018
  • Four Things I learned in Cooking Class - Oct 2018
  • Moussaka - Oct 2018
  • I Love Early Fall…From My Head…To-ma-toes - Sep 2018
  • Three uses for a bounty of apples - Aug 2018
  • Strawberry Rhubarb Salsa - Jul 2018
  • Egg White Casserole with Sweet Potato Crust - Apr 2018
  • Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever - Feb 2018
  • Winter Root Soup – Nourishing Traditions - Feb 2018
  • Soooo Many Momos - Sep 2017
  • Sautéed Fiddleheads in Butter with Lemon and Garlic - May 2017
  • A Recipe for the Holidays from Shelburne Farms - Nov 2013
  • The “Zetterburger” Recipe - Aug 2013
  • Homemade Fresh Mozzarella Recipe - Jul 2013
  • Twin Farms’ Gluten-Free Soufflé Pancake Recipe - Jun 2013
  • Potato Salad Two Ways - Mar 2013
  • It’s Easy Being Green—If You’re a Soup! - Feb 2013
  • For The Love of Valentine’s Day, A Chocolate Mousse - Feb 2013
  • Happy New Year Resolutions – Roasted Root Vegetables - Jan 2013
  • The Best Cheesecake in the World - Dec 2012
  • Tarte aux Pommes – A Holiday Gift to You - Dec 2012
  • A Thanksgiving Memory with a Memorable Brining Recipe - Nov 2012
  • Chicken with Artichokes & Honey – The Recipe - Nov 2012
  • Alison Baker’s Tomato Coconut Soup - Oct 2012
  • Basil, Lettuce and Tomato Sandwich – The Recipe - Oct 2012
  • Cold Pea Soup- The Recipe - Sep 2012
  • Onion Tart with Anchovies & Black Olives- Recipe for Pissaladiere Nicoise - Sep 2012
  • Boeuf Bourguignon - Apr 2012
  • Gingery Shrimp with Asparagus and Edamame - Apr 2012
  • Salisbury Steak - Apr 2012