Wednesday, March 10, 2010

Ginger Cream

I've been trying for about 20 minutes to upload a photo of tonight's beautiful sunset and - no matter what I do - can't seem to get any combo to work.  So.... how about a recipe?  As all of our guests know, we serve a fruit course first at breakfast and I work fairly diligently at never serving the same thing to a guest twice during their stay.  Our longer stays can sometimes challenge my creativity, or at least my list of current recipes, so I sometimes have to fly by the seat of my pants.  On one such occasion I needed a new way to serve bananas so I came up with a cream topping that became one of the most requested breakfast items around here ever after.  And, as many of you know, I don't really work with recipes - I just throw stuff in a bowl and then name it - so the measurements will be approximate but it's a pretty forgiving sauce.

1/2 cup light brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
2 cups heavy whipping cream (or half and half or milk or vanilla yogurt)

Put dry ingredients into a deep bowl and whisk until blended.  Continue whisking while adding heavy cream (or other liquid).  Whisk until thoroughly blended and to desired thickness.  Warning: if using heavy cream the mixture will continue to thicken as it sits so make it just before use.  Pour over sliced bananas, strawberries, blueberries and slurp it up.  Can also be added to a food processor with any kind of pureed melon or strawberries for a great chilled breakfast soup.  Or if you only need a little bit of ginger cream for your fruit, pour the rest into custard cups for ginger ice cream.  Just put the custard cups on a sheet pan or cutting board, slide into the freezer and repeat the slurping step several hours later.  Enjoy!

I'll hope that the photo issue clears itself up overnight.  Grrrrrr....

Fairbanks House

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