lisa's kitchen notebook: Imbolc Recipe: Homemade Whipped Cream

One of the Foods of Imbolc is Dairy so why not make Home made Whip Cream

Imbolc (meaning ewe's milk) typically falls on Feb 1st or 2nd, however this year we will be celebrating on Feb 3rd. On Imbolc, we honor the Goddess while welcoming Spring back as Winter slowly starts fading away into hibernation until it's next appearance.

This is the time of year that many animals naturally begin producing milk. As a result, milk, cheese and other dairy products feature heavily in Imbolc feasts. Lamb is associated with this time of year for much the same reason as dairy.

Ingredients:
1 Carton of Heavy/Whipping Cream
1 tablespoon confectioners' sugar
1 1/2 Tbsp. Vanilla Extract
1/2 Tbsp Cinnamon , Cocoa or Coffee ( optional)

Directions

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

for my Vegan Brothers and Sisters do not Fret here is a Vegan Soy Whip Cream for you

Vegan Soy Whipped Cream

1 Cup soy milk
you can also use Coconut milk
1/2 Cup oil
1 Tablespoon maple syrup
1/2 tsp vanilla extract
1/2 tsp Cinnamon, Cocoa ,Coffee ( optional )

Place soy milk and 1/4 cup oil in a blender. Blend at highest speed and slowly drizzle in remaining 1/4 cup oil. Blend in syrup and vanilla. Add a little more oil if necessary to thicken.

Chill and serve.

Now that you have Whip Cream What to do with it

Strawberry Shortcake

Ingredients
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe read above

Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Chocolate Bowls with Whipped Cream and Berries

For Chocolate Bowls:
8 balloons
10 ounces good dark chocolate, chopped fine
For Whipped Cream:
Pint heavy cream
1 1/2 Tablespoons Chambord (Raspberry Liquor)
1/4 cup powdered sugar
For Garnishment:
Fresh Berries
Chocolate Syrup (optional)
Mint or Cinnamon (optional)

Make Chocolate Bowls:
Blow up the balloons (you want them small and round, like little bowls).

Line 2 cookie sheets with parchment paper.
Boil 1 inch of water in a pan and reduce to simmer. Set another pan or microwavable glass bowl on top of the simmering water and add half of the chocolate (don't let steam touch chocolate), stir continuously until melted. Immediately, remove from heat and stir in remaining chocolate until smooth.

Drop 8 1/2-teaspoons of melted chocolate (spacing them with enough room in between so balloons don't touch) on parchment paper to make little disks…you are creating the bottom of the bowls (so they don’t leak).

Next, carefully (I have heard of balloons popping so be careful) dip each balloon (about 1/2 to 3/4 of balloon) into the melted chocolate and place balloon on top of the chocolate disks on parchment paper.

Refrigerate for about 30 minutes. After 30 minutes take the cookie sheets out and let the bowls sit for about 5-10 minutes. While pinching the tops of the balloon snip or poke a hole to release the air…SLOWLY.

Hopefully, the balloon will release freely. If it doesn’t, do not pull the balloon away from chocolate just let it sit for a few more minutes and the chocolate should release the balloon on its own.