Crème Fraîche

- Posted in Miscellaneous, Side Dish

French for “fresh cream” this delicacy is a heavy cream that is slightly soured, but is not as thick as sour cream. And, unlike sour cream, it can be directly cooked without curdling. Use it on fresh berries, cobblers, and puddings. It can also be whipped, with a little sugar, and used in the place of whipped cream. Bon Appétit!

1 cup LDF whipping cream
2 1/2 teaspoons buttermilk

Combine the heavy cream and buttermilk in a jar. Cover the jar tightly and shake the mixture for at least one minute. Let the cream stand at room temperature for at least 8 hours, until thick.

Store in the refrigerator. Makes 1 cup. The cream will keep for 4-6 weeks.

Colorado Cache Cookbook
Mooo News, July 2007

Creamy White Chicken Chili

- Posted in Meat, Side Dish

1-1 1/2 lbs boneless skinless chicken breast, cubed
1 medium onion, small diced
1 Tbls. vegetable oil
2 garlic cloves, minced
2 cans cannellini beans (or any white beans, according to personal preference)
10-14.5 oz of chicken broth (depending on how thick you like your chili to be)
2 4-oz cans of chopped green chilies
1 tsp. salt
1 tsp cumin (add little extra, if you prefer)
1 tsp. oregano (add little extra, if you prefer)
1/4 tsp cayenne (add little extra, if you like spicier chili)
1/2 cup Longmont Dairy Half and Half
3/4 cup reduced fat sour cream

Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and sauté for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another three minutes.

Add the beans, spices, chicken broth, and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.

Turn off the heat and add the sour cream and half and half. Serve with cheddar cheese and a dollop of sour cream to top.
Serves 4

Modified from the blog: eatliverun.com/creamy-white-chicken-chili/
Mooo News, February 2013

Creamy Tomato Basil Soup

- Posted in Side Dish, Soup

Try this recipe for success and make the one you love very happy.

4 tomatoes – peeled, seeded, and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
sea salt and pepper, to taste
Pinch of sugar, to taste (removes any bitterness the tomatoes may have and enhances their flavor).
LDF Shredded Cheese, any variety

Place tomatoes and juice into a large pot and simmer for 30 minutes over medium heat. Transfer the tomato mixture into a blender (or use a hand-immersion blender), and mix together until smooth. Add the basil leaves and puree them into the tomato mixture, then return the blended mixture to the pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat slowly, stirring to blend the mixture completely, as the butter melts. Do not boil. Garnish with shredded cheese and serve immediately. If desired, a teaspoon of heavy cream can be drizzled on the top of each bowl of soup.

If tomatoes are not in season, a large can of premium chopped tomatoes may be used instead. Decrease the tomato juice to accommodate for the liquid that is included in the can of tomatoes.

Adapted from one of Susan’s favorite soup recipes for MOOO News
MOOO News, February 2011

Coleslaw-Two Ways

- Posted in Side Dish

We taste-tested these two versions of Coleslaw at a recent BBQ. Our guests agreed that the Creamy Dressing was best, but the low-fat version had a good taste for the calories. You can use the same fresh vegetable base for each, and taste test them too.

Vegetable base:
1 medium head of green cabbage – cleaned, cored, and cut into slivers
1 large carrot – trimmed, pealed, and grated
1 medium-size green pepper – stemmed, seeded, and grated

Creamy Dressing:
1 cup Hellmann’s mayonnaise
1/2 cup corn oil
1/2 cup sour cream or yogurt
2 tablespoon heavy cream
1 teaspoon caraway seeds
salt and fresh ground black pepper, to taste

Lite Dressing:
1/2 cup fat free milk
3 tablespoons sesame oil (or olive oil)
3 tablespoons cider vinegar
2 tablespoons caraway seeds
1 teaspoon sesame seeds
salt and fresh ground black pepper, to taste

Put cabbage slivers, grated carrot, and pepper together in a large bowl. In a separate bowl combine ingredients for either the creamy dressing or the lite dressing, adding salt and pepper to taste, and whisk together until well blended. Pour over cabbage mixture, stir, cover, and chill for at least four hours before serving. Bring to room temperature before serving.

Cheesy Football

- Posted in Side Dish

2 (8-ounce each) pkgs. cream cheese, softened
1 cup (8-ounce) grated LDF cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/4 cup chopped green onions
1/4 teaspoon ground black pepper
1 cup chopped pecans

Beat cheeses and dressing with electric mixer on medium speed until well blended. Add onions and black pepper and mix well. Cover. Refrigerate several hours or overnight. Form into a football shape; roll in pecans. Garnish with pimiento strips or roasted red pepper strips for the “lacing,” if desired.
Makes 30 servings

From www.cooksrecipes.com
Mooo News 2007

Cheese Cone

- Posted in Side Dish

1 lb. Cheddar cheese, grated
1 cup cashew nuts
1 8-ounce packaged cream cheese, softened
dash of Worcestershire sauce
2 cloves garlic, minced
Whole almonds, toasted

Place all ingredients except almonds in food processor with steel blade knife. Process until well mixed and smooth. Chill until mixture can be shaped to resemble a pine cone. Starting at small end, place whole almonds all over mixture, pointed end out. Add bow at top. Serve with crackers.

From Martha Green’s Cooking Things
Mooo News, February 2013

Cauliflower with Crème Dijon

- Posted in Side Dish

8 servings

2 medium heads cauliflower

Crème Dijon:
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half
1/4 cup Dijon mustard
2 teaspoons fresh lemon juice
freshly ground black pepper to taste

Break cauliflower into flowerets. Steam until tender; drain.

In a medium saucepan, melt butter and sir in flour. Cook, stirring for 1 minute. Add chicken broth and half and half. Heat to boiling, stirring constantly. Lower heat and simmer for 5 minutes, stirring occasionally. Remove from heat and whisk in mustard, lemon juice, and pepper. Pour oven warm cauliflower in serving dish.

From Betty Crocker New Choices Cookbook

Broiled Tomatoes

- Posted in Side Dish

Just like your grandmother used to make!

4 Plum tomatoes
2 tablespoons seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons water
1/2 teaspoon olive oil

Combine and stir together: breadcrumbs, cheese, salt, and pepper. Add water and olive oil, stirring until moist. Halve 4 plum tomatoes lengthwise; sprinkle evenly with breadcrumb mixture. Place tomato halves, cut sides up, in a baking pan coated with cooking spray. Broil for 2 minutes or until golden brown.

From The Best of Cooking Light–Simple Summer Suppers
Mooo News, June 2006

Flavored Butters

- Posted in Miscellaneous, Side Dish

Corn on the cob becomes a zesty treat when made with homemade butter from rich and delicious LDF cream.

About 8 minutes’ preparation time

Ingredients:
1 cup heavy cream
1/2 cup ice water
salt, as desired

1. Pour the cream into the blender container.
2. Cover and blend on the lowest speed until the cream begins to thicken around the blades.
3. While continuing to blend, pour the ice water through the opening in the lid.
4. Raise the speed to the 4th lowest speed and blend until butter forms, about two minutes longer.
5. Transfer the butter into a strainer to drain.
6. Pack into a butter mold or form squares and chill.

From Recipezaar, www.recipezaar.com
Mooo News, July 2005 

Begin with 1/2 cup soft homemade butter

Dill Butter: Stir in 1 1/2 teaspoons freshly snipped dill or 1/2 teaspoon dried dill.
Lemon Butter: Stir in 2 teaspoons lemon juice
Chive Butter: Stir in 2 teaspoons finely snipped chives.
Garlic Butter: Stir in 1/4 teaspoon garlic salt.

From The Family Circle Encyclopedia of Cooking
Mooo News, July 2005

Baked Potato Soup II

- Posted in Meat, Side Dish, Soup

Chris Groen, Westminster, CO

This recipe was shared by special permission from Colorado Proud. For more great recipes visit their website at www.ColoradoProud.org.

1/3 cup butter
1/3 cup flour
3 1/2 cups LDF milk
2 baked potatoes (baked, cooled, and cubed. DO NOT peel)
2 green onions
3 slices bacon
5 oz. nacho cheese sauce
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon chicken base

Bake potatoes–mix of Yukon Gold and Russet. Cool and cube in 1/2 inch dice. In a medium saucepan melt butter. Stir in flour. Heat and stir until smooth. Gradually add milk and chicken base, stirring constantly until thickened. Add diced potatoes. Bring to a boil, stirring constantly. Add green onions which have been chopped. Simmer 10 minutes. Add bacon which has been fried, drained, and chopped. Add cheese sauce, sour cream, salt, and pepper. Stir until cheese is melted and soup is hot. Do not boil.
Serves 6

From Mooo News, October 2006