I made a version of pumpkin pie for the holiday that was simply fabulous, and I promise I will post it. But, the whipped cream was a spur of the moment lightening strike.
I wanted to change the flavor profile of the pie to truly give it a New England feel, but didn't want to put the maple syrup in the pie filling until I have a chance to really play with the recipe. So, I was whipping the cream and getting ready to put in the powdered sugar when "light dawned on Marblehead".....to use the maple syrup instead. So I did and a whipped cream legend was born.
2 cups of ice cold heavy cream, beat until thick and it begins to hold it's shape, then add 2 teaspoons of pure vanilla extract, the real stuff and beat to incorporate and then begin to slowly drizzle in about 1/3 cup of maple syrup. Taste to see if it has the amount of maple flavor that you like.
Dollop on anything that you think appropriate....pie, cake, trifle, use in a mousse or eat it right out of the bowl that it was whipped in.
From the heart of my purple kitchen to you!!!
Purple Kitchen Treats
Over the past few years, I have been working on a cookbook. During this time, I took time off to finish my Master's Degree. Now that I have accomplished that, I am working again on my cookbook, slowly but surely.
However, over the past few months, something interesting has happened...I have received multiple requests for baked goods, particularly my cookies. I am also receiving multiple requests for granola. So, with all these requests in mind, I have started to make my cookies for sale, along with my granola.
My official web site is available, but will be undergoing a significant redesign. Be sure to visit my "official" web site at: http://www.susanshonk.com and watch for some exciting changes.
From the heart of my purple kitchen to you,