Thursday, January 14, 2010
Foods Risen to the Top of the Yum List
Posted by Nicki Wood on Thu, Jan 14, 2010 at 7:13 AM
Spread onto thick slices of toast (from homemade bread) each morning, then dolloped with muscadine jelly or fig preserves, it brings toast to its very pinnacle. Every piece of bread should be so lucky.
How good is it? If by "good" you mean "fat," then it measures up. For comparison, whipping cream has a butterfat range of 36 to 40 percent. Devon cream is about 55 to 60 percent butterfat, which it gets from a gentle heating of the milk. The pasteurized type lacks a little of the twang of the fresh, unpasteurized variety, but it meets USDA standards and is shelf stable. It's situated between the beer and the cheese at Whole Foods.
At just $6 a jar, it stays on the grocery list for a while. What's the current passion in your kitchen?
Comments (3)
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Between weight watchers and health concerns I can only dream of eating this stuff. But I will share a story of the first time I tried it back in the day when I could indulge in such things. I thought it was like regular cream and served it with tea to my not-yet-husband who had spent many of his childhood years in Britain. I thought I was being very sophisticated until I saw the buttery oil slick spread across the top of the teacup.
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