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FOOD
June 17, 2016
Makes 6 servings 21/4 pounds strawberries, hulled 1 cup granulated sugar 1 vanilla bean, split in half lengthwise 2 strips of lemon peel 11/2 cups heavy cream 1/2 cup whole milk 4 medium egg yolks Equipment: Fine-mesh nylon sieve Ice cream maker Plastic freezer-safe container 1. Preheat the oven to 350°F. Put the strawberries in an ovenproof ceramic dish or a baking pan lined with parchment paper. Toss with ¼ cup of the sugar and tuck one half of the vanilla bean and the lemon peels in with the berries.
ENTERTAINMENT
December 31, 2014 | By Sofiya Ballin, Inquirer Staff Writer
Philly rapper Freeway has invested in a product close to his roots, literally. The 36-year-old rapper has debuted his contribution to manscaping with the release of his All Natural Best Beard cream. Packaged in silver tins, the handcrafted creams come in an assortment of scents, from sweet blueberry to the limited-edition holiday spice that smells like nutmeg. As of late, men have been saying so long to the chin strap, the goatee, and the soul patch as more have been growing full-on thick beards of glory.
NEWS
September 7, 1994 | By Christine Bahls, INQUIRER CORRESPONDENT
Buckets of berries and carloads of cats couldn't have lapped up all the cream that was spilled on York Road and Route 202 in Bucks County early yesterday. Police estimated that at least 225 gallons of the slippery liquid leaked from the back of a Lehigh Valley Dairies tractor-trailer as it made its way from Warwick to New Hope and then into New Jersey. The tractor-trailer, which began its trek in Fort Washington, was headed for the Johanna Farms dairy in Flemington, N.J., carrying 1,350 gallons of heavy whipping cream.
FOOD
November 11, 1987 | By BARBARA GIBBONS, Special to the Daily News
Some of the most interesting recipes call for heavy cream. But at 838 calories a cupful, cream is sure to be on every waistline-watcher's forbidden list! What can you substitute that's light in calories but rich in buttery flavor and creamy texture? Low-fat, part-skim fresh ricotta cheese provides the perfect answer. More familiar as an ingredient in Italian main courses such as lasagna, this fresh cheese has a sweet cream flavor rather than a piquant cheesy taste. When you spoon it from the container, its texture is somewhat coarse and grainy, but a wonderful thing happens when you whip ricotta in the food processor or blender.
LIVING
January 14, 1993 | By W. Speers, INQUIRER STAFF WRITER This story includes information from the Associated Press, Reuters, the New York Post and USA Today
The 1960s came alive again at Tuesday's Rock and Roll Hall of Fame eighth annual gala in L.A., where Eric Clapton headed the first performance in almost 25 years of inductee Cream while a last-minute flow of bitterness blocked a planned gig by inductee Creedence Clearwater Revival. Along the way, inductee Ruth Brown sang her 1953 hit, "Momma He Treats Your Daughter Mean" with Bonnie Raitt, and Pearl Jam's Eddie Vedder stood in for the late Jim Morrison as he and the three surviving members of the Doors did a three-number set that included "Light My Fire.
FOOD
July 11, 1990 | By Polly Fisher, Special to the Daily News
Dear Polly: I have a biscuit recipe that calls for heavy cream instead of milk, and no shortening. I love the biscuits, but don't always have cream on hand. What will happen if I make the biscuits with milk instead? - Beryl Dear Beryl: If you simply substitute milk for the heavy cream, the biscuits are likely to be tough and unappetizing. That's because cream provides both liquid and fat. It's a substitute for both milk and shortening in ordinary biscuit recipes. You can still make the biscuits with milk, but you must also add some butter or other fat to compensate for the fat content of the cream, which is what makes the biscuits tender and flaky.
FOOD
November 5, 1986 | By POLLY FISHER, Special to the Daily News
Dear Polly: Could you repeat once more your recipe for whipped cream that holds up for more than a couple of hours? - Barbara Dear Barbara: A little gelatin stabilizes whipped cream so that it holds its shape for at least a day in the refrigerator. This is great for preparing desserts ahead of time. To make the cream, soften one teaspoon unflavored gelatin in 1 tablespoon cold water for five minutes. Heat over low heat or in a microwave oven until the gelatin melts. Add the melted gelatin to 1 cup whipping cream, whisking so the gelatin and cream are well combined.
ENTERTAINMENT
August 2, 2013
The deal: Open since November, Brown Chicken Brown Cow in Pennsport serves the rich, dense, extra-creamy but not too sweet product of "Uncle Dave," the ice-cream maker at Yardley's Shady Brook Farm. The young, hip guys behind the counter say the most popular flavors are tiramisu, graham cracker, strawberry, Reese's cup and cappuccino chip. Details: 1321 S. 2nd St., open 3 p.m.-8 p.m. Monday-Friday; 9 a.m.-8 p.m. Saturday-Sunday, 215-992-9140, phillybcbc.com . Say it aloud: The shop's name sounds like a randy guitar riff - bow-chica bow-wow.
FOOD
April 22, 1992 | by Polly Fisher, Special to the Daily News
Dear Polly: Can whipped cream be frozen? - Anne Whipped cream freezes quite successfully. You can freeze it in a plastic container, or try this for easy serving: Drop single-portion dollops of whipped cream onto a foil-covered baking sheet. Freeze, then peel the frozen dollops off the foil and store in a plastic freezer bag. When you want to top individual desserts with whipped cream, simply remove as many frozen dollops as needed, place them on the desserts and let sit for a few minutes to thaw the cream.
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ARTICLES BY DATE
FOOD
September 16, 2016
Before the end of the summer vegetable harvest, it's time to stock up on favorites like zucchini, tomatoes, and corn. Especially corn. Here, corn finds its perfect companion with juicy shrimp. Most dishes featuring these ingredients highlight the harmony among them, like these corn and shrimp pancakes. Corn and Shrimp Silver-Dollar Pancakes with Avocado Crema Makes 16 pancakes 1 cup flour 1/3 cup milk 1/2 teaspoon salt 1 extra-large egg, beaten 1 cup corn kernels 1 bunch green onions, thinly sliced 1 pound raw shrimp shelled, deveined, diced, patted dry 1 tablespoon soy sauce 1 tablespoon sesame oil Vegetable oil Avocado cream (see note)
FOOD
September 16, 2016
Here's a handful of helpful "no-recipe" hacks: Better-than-a-box mac & cheese: Cashew cream (see accompanying recipe) makes an easy substitute for traditional cheese sauce. Simply boil a half-cup of roughly chopped carrot (frozen is fine) with an equal amount of raw onion in just enough water to cover for 5 to 8 minutes, or until soft. Drain off and reserve any excess water; put the carrot and onion in a blender with a cup of cashew cream. Blend on high until smooth; if the resulting sauce seems too thick, add the reserved cooking water (or fresh water)
BUSINESS
September 4, 2016 | By Suzette Parmley, Staff Writer
WILDWOOD - When the boardwalk and the beach feel like hot coals underfoot, do we avoid even going for ice cream? Apparently so. Foot traffic along the boardwalk was light under the blaring afternoon sun for much of this summer season's final week, an ice cream vendor said. "Look at it, it's dead," said Danny Ferrazzano Jr., whose family runs Hershey's Ice Cream, as the thermometer threatened 94 degrees just before noon Monday. There was barely a soul on the boardwalk at 4 p.m. The beach, about a quarter-mile from the shop, was also desolate.
NEWS
September 3, 2016
Sweet deal Every first Sunday of the month, the Barnes Foundation offers free admission for its stunning collection of some of the greatest art ever created. But this free Sunday is sweeter than the rest. Weckerly's Ice Cream, the small-batch purveyor in West Philadelphia, has set up a pop-up shop at the Barnes so you can fuel your love of art and your sweet tooth. In addition to such flavors as nectarine- rosemary sorbet, caramel corn, and peaches and cream, the Weckerly's pop-up will also sell an exclusive ice cream sandwich called the Barnes Ensemble.
SPORTS
August 30, 2016 | By Phil Anastasia, STAFF WRITER
Nobody talks about Devin Leary's arm. Timber Creek coach Rob Hinson mentions Leary's unheralded athletic ability and leadership qualities. Chargers wide receiver Ezrah Archie touts Leary's work ethic and understanding of the game. Leary spends most of his time crediting his offensive linemen, receivers and coaches for putting him in position to become the most prolific passer in the history of South Jersey football. But Leary's right arm deserves some credit, too. It's the right arm that made him a youth-league legend when he threw for about 50 touchdown passes as an eighth grader.
NEWS
August 22, 2016 | By Jonathan Lai, Staff Writer
Every day this summer, a line has spilled out of the small ice cream shop, down the front steps, and along the sidewalk on the north side of Walnut Street across from Washington Square. Saturday was no different, as dozens waited in the heat for their $7 frozen treat. Like Black Friday shoppers angling for the doors to open, they waited. Like a group of sneakerheads minutes before a big shoe drop, they waited. Like concertgoers eager to nab tickets, they waited. But here, in the 700 block of Walnut Street, they waited for a cup of Sweet Charlie's Thai rolled ice cream — Philadelphia's hottest cold thing this summer.
FOOD
August 12, 2016
With a name like MilkBoy . . . "Yes, I wondered why they didn't have ice cream before," said Chris Beyer, the Garces alum who started this year as chef for the bar/restaurant/live music venues. With the recent opening of a South Street location, Beyer decided to make house-churned ice cream. "This is South Street," he said. "It just goes here. " He's clearly having fun with his three varieties, especially with the cereal milk. "It harkens back to childhood, where you're slurping the milk at the bottom of the bowl.
NEWS
June 19, 2016 | By Jacqueline L. Urgo, Staff Writer
WHAT IT IS - Around here, it's usually called Italian ice - that sweet and cold concoction that can be as refreshing as bodysurfing in the ocean on a scorching summer day. Italian ice, sometimes just called water ice, is usually whipped into a slurry of fruit and ice, and then frozen solid. It comes in lollipop colors and flavors like lemon, watermelon, and cherry. In other parts of the country, like Hawaii and Florida, variations called shave ice and snow cones are a similar frozen dessert.
FOOD
June 17, 2016
Makes 6 servings 21/4 pounds strawberries, hulled 1 cup granulated sugar 1 vanilla bean, split in half lengthwise 2 strips of lemon peel 11/2 cups heavy cream 1/2 cup whole milk 4 medium egg yolks Equipment: Fine-mesh nylon sieve Ice cream maker Plastic freezer-safe container 1. Preheat the oven to 350°F. Put the strawberries in an ovenproof ceramic dish or a baking pan lined with parchment paper. Toss with ¼ cup of the sugar and tuck one half of the vanilla bean and the lemon peels in with the berries.
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