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Heavy Cream

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Top Heavy Cream Articles

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  • Recipe: Crabby Fried Green Tomatoes

    Recipe: Crabby Fried Green Tomatoes
    Jumbo Lump Crab Cake Ingredients: •    4 pounds fresh jumbo lump crabmeat •    Approximately 35 finely ground Saltine crackers •    1/4 cup fresh chopped parsley •    3-4 eggs, beaten •    1 cup heavy mayonnaise •    2...
  • Savor & Swirl: Pan Roasted Halibut with Summer Succotash Lemon Chablis Emulsion

    Savor & Swirl: Pan Roasted Halibut with Summer Succotash Lemon Chablis Emulsion
    Executive Chef Chris Lewis, Iron Bridge Wine Co., reflects: I chose this dish because it reminds me of summer. Fresh local corn, tomatoes, English peas — all very vibrant just like summer. The drink plays up the sweetness of the vegetables and...
  • Icebox pies go upper crust

    Icebox pies go upper crust
    Pining for homemade pie, but don't want to crank up the oven while summer's still upon us? Then skip those preheating rituals in favor of no-bake pies. Also known as icebox pies, these delightfully retro desserts require minimal fuss and kitchen time,...
  • Recipe: Peppermint stick and white chocolate ganache macarons

    Recipe: Peppermint stick and white chocolate ganache macarons
    Recipe courtesy of Wanda Hall of Les Petits Bisous in Havre de Grace. Makes roughly 30 regular-sized macarons. Ingredients  3 ounces heavy cream  3 ounces white chocolate cut into small pieces  2 small candy canes, crushed  Whites from 4 eggs  6...
  • How to make the crab tots from M&T Bank Stadium

    How to make the crab tots from M&T Bank Stadium
    The folks at Aramark sent over some game-day recipes from M&T Bank Stadium's Executive Chef Joe Bachman. There was one for Maryland crab cakes, another for pit beef sandwiches, but I thought you'd want to see the one for Maryland Crab Tots....
  • Recipe Finder: Chicken pot pie

    Angela Ross of Baltimore was looking for the recipe for the chicken pot pie that used to be served at the Ambassador House restaurant on Lombard Street in Baltimore. The restaurant is no longer open and unfortunately I was unable to locate the exact...
  • The time is ripe for berry-picking

    The time is ripe for berry-picking
    Marc Dixon, chef and owner of Bistro Blanc in Dayton, gets his berries from a nearby farm. This year's strawberries, he said, were "hands down, the best strawberries of my life. They were like strawberry candy." The strawberry season is just about over...
  • Tea has its time

    Tea has its time
    Great conversation while dinning on delicate cucumber sandwiches. Hot, buttery scones fresh from the oven. Zesty smooth lemon curd. And don't forget the clotted cream. There's nothing like a traditional afternoon tea. Long associated with ladies of...
  • Recipe Finder: Severn Inn Southwestern Quiche

    Jareene Barkdoll of Baltimore was hoping we would be able to find the recipe for the Southwestern-style quiche served at the Severn Inn in Annapolis. A friend treated her to Sunday brunch at the inn for her birthday, and she so enjoyed the quiche that she...
  • Recipe Finder: Spanish Bar Cake

    Blanche Harrrell from Forest Hill was looking for a recipe for making a cake that was sold at the old A&P stores when she was growing up called Spanish bar cake. She said it was a delicious dark, moist cake with raisins. James Welker from Lykens, Pa.,...
  • Seafood and Sausage, Southern-style

    Seafood and Sausage, Southern-style
    October is one of Mother Nature's finest moments, in theory. Cool, maybe even crisp. Occasionally, some rain. But we best remember the bright, sunny days, and the pleasant evenings, when we can enjoy both the great outdoors and the snug indoors. Indeed,...
  • Recipe Finder: Mexican Chocolate Icebox Cake

    Wendy Robin from Cockeysville was looking for a recipe for a dessert her mother used to make in the '50s and '60s. As she recalls, ladyfingers were used to line the bottom and the sides of a springform pan and there was some sort of a chocolate,...