I’m not even going to try to think about something other than food this week . . .
While everyone is putting turkeys or "Harvest Roasts" in the oven, while they’re making chestnut stuffing and topping sweet potatoes with mini marshmallows, our family will be buying cans of whipped cream.
You see, nearly four years ago when my first Sasha Solomon book was published, an odd thing happened. I’d given my main character a goofy little quirk. Whenever she’s stressed out — or wants a bit of comfort — Sasha fills her mouth with canned whipped cream. I decided to use the white stuff because no matter where a person goes in the U.S., if there’s a convenience store, there’s a can o’ whipped cream.
Well, Sasha’s propensity for the nitrous-ized light cream struck a fanciful chord with readers. At radio interviews, book signings, my own Tae Kwon Do studio and other public places, someone always gave me a can or two of whipped cream. Who was I to refuse these sweets? And, of course, I didn’t want to waste them.
That’s when the trouble began. At one point, our fridge had ten cans. We had to do something with their contents . . .
The following two recipes just, well, sort of came full-blown into our lives. The testing and development phases took little time before they became codified. My younger child developed #1 for Mother’s Day in 2004. It’s been a summer staple ever since. My husband, who shunned sweets before we had children, has been totally corrupted. He came up with #2.
Before I continue, here are two essential requirements:
1. Use canned whipped cream only. Forget about the tub stuff; it doesn’t give that blissful lightness necessary for the experience. And, though I adore real whipping cream, there’s a time and a place for that extravagance. This isn’t it.
2. Don’t mess around with fancy varieties of whipped cream. The cheapest brands are the best.
And, just in case you’re wondering, chocolate canned whipped cream is of the Devil.
Believe me, it tastes absolutely wonderful and has far fewer calories than ice cream.
Embers in the Snow
Squirt a massive quantity of whipped cream into a bowl and top with bittersweet chocolate shavings.** You can grate the chocolate if you don’t trust yourself with a knife.
* The whipped cream compresses in the cold, so you’ll end up with what looks like a much smaller quantity. If I were you, I’d just use the whole can.
** You can substitute the bittersweet chocolate with milk chocolate, chocolate sauce or even honey. Heck, you could put small amounts of chopped, dried fruit or other healthful alternatives on it. But why mess with perfection?
Anybody else have simple whipped cream — or other comfort — recipes to share with the ‘Rati? I’ll be cooking up a storm this weekend and would welcome some new ideas.
LAST WEEK’S WINNERS:
You have today to contact me at my website email to claim your ARC. I’ve heard from Catherine already.
Tomorrow morning, I’m going to the next name I drew out of the hat.
HAVE A GREAT HOLIDAY!