Friday, August 27, 2010


There are a lot of good uses for sour cream. My Hungarian grandmother used to make a sour cream soup that was delicious, and my beloved spouse loves mushrooms in sour cream. For dessert, you are sure to savor a sour cream pound cake.

Here they are, submitted for your culinary approval.


½ teaspoon caraway seeds
1 ½ quarts chicken stock, reserve a little cold stock for the paste
12 ounces sour cream
1/3 cup of flour
Three slices stale rye bread, cut into croutons
Butter for frying the croutons

· Bring stock to boil, lower heat, toss in the seeds and simmer 15 minutes.
· Stir the sour cream and flour together and add a little cold stock to make a paste.
· Slowly add the paste to the simmering stock and stir until blended.
· Keep stirring until stock thickens.
· Fry the croutons until crisp.
· Serve soup in soup plates or bowls and garnish with croutons.


4 tablespoons butter
11/2 lbs mushrooms, sliced
2 large onions, minced
1 cup beef consommé or broth, save a little to mix with flour
2 tablespoons flour
16 ounces sour cream

· Melt 3 tablespoons butter in a large skillet and brown the mushrooms. Remove to a dish.
· Cook the onions in the rest of butter until transparent.
· Add the mushrooms back in, add the broth and simmer.
· Take the reserved broth and mix with the flour.
· Whisk the paste into the skillet until thickened.
· Add the sour cream and simmer for 5 minutes.


1 cup butter
1 cup honey
6 eggs
1 teaspoon almond extract
1 cup sour cream
2 3/4 cups flour, sifted
½ teaspoon baking soda

Preheat oven to 325 degrees Fahrenheit

· Cream the butter and honey in a large mixing bowl.
· Beat in the eggs, one at a time
· Add the extract and sour cream and beat well
· Mix in the flour and baking soda
· Pour the batter into a well greased, flour dusted 9 inch springform pan.
· Bake 1 ½ hours, a knife inserted in center should come up clean.
· Let it cool in the pan 10 minutes before removing, at which time you could frost it if you wish.

A simple frosting of 1 cup honey, 1 cup cream cheese plus 1 teaspoon vanilla extract (or almond) is nice. Beat all together and use at once. If still not rich enough, add nuts and apply to cake quickly after mixed.

These sour cream excursions are a delight to the taste buds, but perhaps best not all at one sitting. Please enjoy responsibly.

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