Leftovers - Cognac/Brandy sauce, whipping cream - what can I do?

Actiongirl_2

Is there anything I can do with these today which doesnt take up time? I need to get to the inlaws around 3pm. I would really like to not chuck them out, but cant think of anything to do! I am under the impression cream can't be frozen?

I also have a full packet of parma ham, chorizo and other similar meats. Can these be frozen?

I have managed to sort everything else and have a freezer full of cooked veg for soup next week, as well as homemade fishcakes from the leftover mash and smoked salmon on xmas day (incredibly proud of myself for this one as I have never made fishcakes before!!!)

Thanks in advance for your help!

morwenna

You can freeze cream as long as it's double or whipping cream. It's best to whip it a bit before freezing in a tupperware or similar. Officially keeps for two months, although I suspect I have done it for longer:rolleyes:

FrenchMaid_2

Brandy Butter keeps extremely well frozen - I would portion it up. I have used mine of last year to add to normal butter when making cakes, I also used some in the pancake recipe that I do. Was very lovely.

I also always put cream in the freezer - however, I strongly recommend thinking about how you are using it most. E.g. we use ours most to add to mashed potatoes - so we only need little bits or we use it as a splash in a gravy or sauce. So I tend to freeze it in tablespoon quantities in an ice cube tray - slightly whipped.

Actiongirl_2

Thanks both. The cream is whipping, so will shove straight in the freezer. We actually dont use cream generally, but it is my birthday in Feb, so I could always make a dessert using it.

The Brandy/Cognac is actually cream and not butter, and everyone wanted custard on xmas day instead of this very posh sauce from waitrose (won't make that mistake again!!)

I might just give into the fact that something will HAVE to go in the bin!

Chris25

FrenchMaid wrote: »

Brandy Butter keeps extremely well frozen - I would portion it up. I have used mine of last year to add to normal butter when making cakes, I also used some in the pancake recipe that I do. Was very lovely.

.

You can also use it in cake and biscuit recipes instead of ordinary butter - just leave out some of the sugar though if it's already been sweetened.

Chris25

Actiongirl wrote: »

.

The Brandy/Cognac is actually cream and not butter, and everyone wanted custard on xmas day instead of this very posh sauce from waitrose (won't make that mistake again!!)

I once froze some brandy/rum sauce which had cream in it and was disappointed that it was grainy when defrosted. But I gently heated it and nobodycomplained about it

Sailorgirl

For your cream, assuming it will whip up (as this won't work if it's runny). Take a packet of biscuits (ginger nuts or choc chip cookies work best) and a tin of fruit (mandarin oranges or fruit cocktail or something). Drain off the juice and dip the biscuits in it for a few secs, layer up with the fruit and then a layer of whipped cream etc. Try to finish with a layer of cream (for a good looking dessert). Sort of like a cheats trifle. HTH

Actiongirl_2

Sailorgirl wrote: »

For your cream, assuming it will whip up (as this won't work if it's runny). Take a packet of biscuits (ginger nuts or choc chip cookies work best) and a tin of fruit (mandarin oranges or fruit cocktail or something). Drain off the juice and dip the biscuits in it for a few secs, layer up with the fruit and then a layer of whipped cream etc. Try to finish with a layer of cream (for a good looking dessert). Sort of like a cheats trifle. HTH

Thanks Sailor Girl... that is in fact the recipe that the first tub of cream was whipped for! My Fiance has had it every xmas since he was little, so I was under orders this xmas to make one as well as his mother!!

BTW - it is very tasty for those of you who haven't tried it!

noonesperfect

Not very OS, we had small xmas puds yesterday with some (:eek: :rolleyes: ) packet brandy sauce.

I've still got about half a pint of it left and am wondering how I can use it up tonight.

Any ideas please?

starjumper

Hello All! I've just been sorting out my fridge to make room for the weeks meals which I've cooked tonight and I've found lurking at the back of a shelf a 500ml pot of unopened thick double cream with brandy in it from tescos which we got to have with the Christmas pud but didn't get round to using, as you can imagine the date on it is now quite short and i wondered if anyone had any thoughts on how to use this up sharpish, seems a waste to just bin it. We do have an ice cream maker but I'm not 100% on if this would freeze with the brandy in it or not (again I bow to your superior experience on this).

Any pointers gratefully received.

Patchwork_Quilt

You could buy a half price Christmas pudding and eat it with that. Or warmed-up fruitcake. Any kind of spongy pud would be nice. How about a treacle pudding? Put half a can of golden syrup in a microwaveable dish. Make a Victoria Sponge mixture and pour it on top (4oz self raising flour, 4oz sugar, 4oz softened butter and 2 eggs, whisk together until creamy with hand mixer). Nuke on full for 5 mins.