Southern Cream Delights: Indulgent Recipes for Every Occasion
Southern cuisine is renowned for its rich flavors, comforting textures, and generous use of cream. From luscious desserts to savory sauces, cream elevates classic dishes to new heights of indulgence. This blog post explores a variety of Southern cream recipes, providing detailed instructions and tips to help you recreate these delightful treats in your own kitchen. Get ready to embark on a culinary journey filled with creamy goodness!
## Understanding Southern Cream: A Culinary Foundation
Before diving into the recipes, it’s important to understand the role of cream in Southern cooking. Southern recipes often call for heavy cream, also known as whipping cream, which has a high fat content (36% or more). This fat content is crucial for creating the rich, stable textures that define Southern cream sauces and desserts. Other types of cream, like light cream or half-and-half, may be used in some recipes, but heavy cream is the workhorse of Southern cream cookery. Understanding the different types of cream and their uses will greatly improve your results.
Another key element is the use of full-fat dairy in general. Many Southern cooks swear by whole milk and full-fat buttermilk, which contribute to the overall richness and depth of flavor. Don’t be afraid to embrace the indulgence! Southern cooking is all about savoring the moment and enjoying the flavors to the fullest.
## Classic Southern Cream Recipes
Here are some classic Southern cream recipes, with detailed instructions to guide you through each step:
### 1. Creamy Shrimp and Grits
Shrimp and grits is a quintessential Southern dish, and the creamy sauce is what truly makes it special. This recipe elevates the classic with a rich, decadent cream sauce.
**Ingredients:**
* **For the Grits:**
* 1 cup stone-ground grits
* 4 cups water
* 1 teaspoon salt
* 1/2 cup heavy cream
* 1/4 cup butter
* 1/4 cup grated Parmesan cheese (optional)
* **For the Shrimp Sauce:**
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons butter
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped red bell pepper
* 1/4 cup all-purpose flour
* 1 1/2 cups chicken broth
* 1/2 cup heavy cream
* 1/4 cup dry white wine (optional)
* 1 teaspoon Creole seasoning
* 1/2 teaspoon hot sauce (optional)
* Salt and pepper to taste
* Chopped green onions, for garnish
**Instructions:**
1. **Prepare the Grits:** In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the grits, reducing the heat to low. Cover and cook, stirring occasionally, for about 20-25 minutes, or until the grits are tender and creamy. Stir in the heavy cream, butter, and Parmesan cheese (if using). Keep warm.
2. **Prepare the Shrimp Sauce:** In a large skillet, melt the butter over medium heat. Add the onion, garlic, and bell peppers and cook until softened, about 5-7 minutes. Add the shrimp and cook until pink and opaque, about 3-5 minutes.
3. **Make the Cream Sauce:** Sprinkle the flour over the shrimp and vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and white wine (if using), stirring until the sauce thickens. Stir in the heavy cream, Creole seasoning, and hot sauce (if using). Season with salt and pepper to taste. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
4. **Assemble:** Spoon the grits into bowls and top with the creamy shrimp sauce. Garnish with chopped green onions and serve immediately.
**Tips and Variations:**
* For extra flavor, add a pinch of smoked paprika to the grits or shrimp sauce.
* Use andouille sausage instead of or in addition to the shrimp for a heartier dish.
* Add a splash of lemon juice to the shrimp sauce for brightness.
* If you don’t have Creole seasoning, you can make your own blend using paprika, cayenne pepper, garlic powder, onion powder, oregano, and thyme.
### 2. Creamy Tomato Soup
A classic comfort food, creamy tomato soup is even more satisfying when made from scratch. This Southern-inspired version adds a touch of sweetness and richness.
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 (28-ounce) cans crushed tomatoes
* 4 cups chicken broth
* 1 teaspoon sugar
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* 1 cup heavy cream
* Salt and pepper to taste
* Fresh basil leaves, for garnish
* Grated Parmesan cheese, for garnish (optional)
**Instructions:**
1. **Sauté the Vegetables:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.
2. **Add the Tomatoes and Broth:** Stir in the crushed tomatoes, chicken broth, sugar, basil, and red pepper flakes (if using). Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, allowing the flavors to meld.
3. **Blend the Soup:** Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend in batches until smooth. (Be careful when blending hot liquids!)
4. **Add the Cream:** Stir in the heavy cream and season with salt and pepper to taste. Heat through gently, but do not boil.
5. **Serve:** Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese (if using). Serve with grilled cheese sandwiches or crusty bread for dipping.
**Tips and Variations:**
* Roast the tomatoes before blending for a deeper, more intense flavor.
* Add a tablespoon of tomato paste for extra richness.
* Substitute vegetable broth for chicken broth for a vegetarian option.
* For a smoother soup, strain it through a fine-mesh sieve after blending.
* Top with croutons, sour cream, or a drizzle of olive oil for added texture and flavor.
### 3. Creamed Spinach
Creamed spinach is a classic side dish that’s both comforting and flavorful. This Southern-inspired version uses fresh spinach and a touch of nutmeg for a warm, aromatic touch.
**Ingredients:**
* 2 tablespoons butter
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 pounds fresh spinach, washed and chopped
* 1/4 cup all-purpose flour
* 2 cups milk
* 1/2 cup heavy cream
* 1/4 teaspoon ground nutmeg
* Salt and pepper to taste
* Grated Parmesan cheese, for garnish (optional)
**Instructions:**
1. **Sauté the Vegetables:** In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.
2. **Wilt the Spinach:** Add the spinach to the skillet and cook until wilted, about 3-5 minutes. Drain any excess liquid.
3. **Make the Cream Sauce:** Sprinkle the flour over the spinach and vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the milk and heavy cream, stirring until the sauce thickens. Stir in the nutmeg and season with salt and pepper to taste. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
4. **Serve:** Transfer the creamed spinach to a serving dish and garnish with grated Parmesan cheese (if using). Serve hot.
**Tips and Variations:**
* Use frozen spinach instead of fresh spinach, if desired. Be sure to thaw and squeeze out any excess liquid before using.
* Add a pinch of cayenne pepper for a touch of heat.
* Stir in cooked bacon or ham for extra flavor.
* Top with breadcrumbs and bake until golden brown for a crispy topping.
### 4. Creamy Mac and Cheese
Mac and cheese is a beloved comfort food, and this Southern-inspired version takes it to the next level with a creamy, cheesy sauce. The addition of sharp cheddar and a hint of mustard adds depth of flavor.
**Ingredients:**
* 1 pound elbow macaroni
* 1/2 cup butter
* 1/2 cup all-purpose flour
* 4 cups milk
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon ground mustard
* 4 cups shredded sharp cheddar cheese
* 1 cup shredded Gruyere cheese (optional)
* 1/2 cup heavy cream
* Breadcrumbs, for topping (optional)
**Instructions:**
1. **Cook the Macaroni:** Cook the macaroni according to package directions. Drain and set aside.
2. **Make the Cheese Sauce:** In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk, salt, pepper, and mustard, stirring until the sauce thickens. Reduce heat to low.
3. **Add the Cheese:** Stir in the cheddar cheese and Gruyere cheese (if using) until melted and smooth. Stir in the heavy cream. Remove from heat.
4. **Combine and Bake (Optional):** Add the cooked macaroni to the cheese sauce and stir to coat. Transfer to a greased 9×13 inch baking dish. Top with breadcrumbs (if using).
5. **Bake (Optional):** Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
6. **Serve:** Let cool slightly before serving.
**Tips and Variations:**
* Use a combination of different cheeses for a more complex flavor.
* Add cooked bacon, ham, or vegetables to the mac and cheese.
* Top with crumbled crackers or potato chips for a crunchy topping.
* Use a homemade cheese sauce for the best flavor.
* For an extra creamy mac and cheese, add a block of cream cheese to the sauce.
### 5. Banana Pudding with Whipped Cream
Banana pudding is a classic Southern dessert, and this version features layers of vanilla wafers, sliced bananas, and a creamy custard topped with freshly whipped cream.
**Ingredients:**
* 1 (14-ounce) can sweetened condensed milk
* 1 1/2 cups cold milk
* 1 (3.4-ounce) package instant vanilla pudding mix
* 3 cups heavy cream
* 1/4 cup powdered sugar
* 1 teaspoon vanilla extract
* 1 (12-ounce) package vanilla wafers
* 4-5 ripe bananas, sliced
**Instructions:**
1. **Make the Custard:** In a large bowl, whisk together the sweetened condensed milk and cold milk. Add the instant vanilla pudding mix and whisk until smooth. Let stand for 5 minutes to thicken.
2. **Make the Whipped Cream:** In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract and continue beating until stiff peaks form.
3. **Assemble the Pudding:** In a large trifle bowl or individual serving dishes, layer vanilla wafers, sliced bananas, and custard. Repeat layers until all ingredients are used, ending with a layer of custard.
4. **Top with Whipped Cream:** Spread the whipped cream evenly over the top of the pudding. Garnish with extra vanilla wafers or banana slices, if desired.
5. **Chill:** Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
6. **Serve:** Serve chilled.
**Tips and Variations:**
* Use a homemade vanilla pudding for a richer flavor.
* Add a layer of chopped pecans or walnuts for a crunchy texture.
* Drizzle caramel sauce or chocolate syrup over the pudding for added sweetness.
* Use different flavors of pudding mix, such as banana cream or butterscotch.
* For a boozy twist, add a splash of rum or bourbon to the custard.
### 6. Creamy Chicken and Dumplings
Chicken and dumplings is a hearty and comforting Southern classic. This recipe features tender chicken and fluffy dumplings simmered in a rich and creamy broth.
**Ingredients:**
* 1 whole chicken (about 3-4 pounds)
* 8 cups chicken broth
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon dried thyme
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 1 cup milk
* 1/2 cup heavy cream
* **For the Dumplings:**
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3/4 cup milk
* 2 tablespoons shortening
**Instructions:**
1. **Cook the Chicken:** Place the chicken in a large pot or Dutch oven. Add the chicken broth, onion, carrots, celery, salt, pepper, and thyme. Bring to a boil, then reduce heat to low and simmer for 1-1.5 hours, or until the chicken is cooked through.
2. **Shred the Chicken:** Remove the chicken from the pot and let cool slightly. Shred the chicken meat and discard the skin and bones. Strain the broth and set aside.
3. **Make the Cream Sauce:** In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the reserved chicken broth, stirring until the sauce thickens. Stir in the milk and heavy cream. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
4. **Make the Dumplings:** In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the milk, stirring until just combined. Do not overmix.
5. **Add the Chicken and Dumplings:** Add the shredded chicken to the creamy sauce. Drop spoonfuls of dumpling dough into the simmering sauce. Cover and cook for 15-20 minutes, or until the dumplings are cooked through.
6. **Serve:** Serve hot.
**Tips and Variations:**
* Use leftover cooked chicken or a rotisserie chicken to save time.
* Add other vegetables to the soup, such as potatoes, peas, or corn.
* Use a biscuit mix for the dumplings for a quicker option.
* For thicker dumplings, add more flour to the dough.
* For fluffier dumplings, use self-rising flour.
### 7. Creamy Greens (Collard, Turnip, or Mustard)
Southern greens, whether collard, turnip, or mustard, are a staple side dish. This recipe elevates them with a creamy broth, adding richness and depth of flavor.
**Ingredients:**
* 2 pounds collard greens, turnip greens, or mustard greens, washed and chopped
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 4 cups chicken broth
* 1 smoked ham hock (optional)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 cup heavy cream
* Hot sauce, for serving (optional)
**Instructions:**
1. **Sauté the Vegetables:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.
2. **Add the Greens and Broth:** Add the greens, chicken broth, ham hock (if using), salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the greens are tender. (Cooking time will vary depending on the type of greens.)
3. **Remove Ham Hock (if using):** If using a ham hock, remove it from the pot and shred any meat from the bone. Return the shredded meat to the pot.
4. **Add the Cream:** Stir in the heavy cream. Heat through gently, but do not boil.
5. **Serve:** Serve hot, with hot sauce on the side (if desired).
**Tips and Variations:**
* Use bacon or salt pork instead of a ham hock for a different flavor.
* Add a pinch of red pepper flakes for a touch of heat.
* Simmer the greens with a splash of vinegar for a tangy flavor.
* Serve with cornbread for a complete Southern meal.
### 8. Sweet Potato Casserole with Creamy Topping
Sweet potato casserole is a classic Southern side dish, particularly popular during the holidays. This version features a creamy topping made with cream cheese and pecans.
**Ingredients:**
* 4 pounds sweet potatoes, peeled and cubed
* 1/2 cup butter, melted
* 1 cup sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/4 cup milk
* **For the Creamy Topping:**
* 8 ounces cream cheese, softened
* 1/2 cup butter, softened
* 1/2 cup powdered sugar
* 1/2 cup chopped pecans
**Instructions:**
1. **Cook the Sweet Potatoes:** Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and mash the sweet potatoes.
2. **Mix the Sweet Potato Mixture:** In a large bowl, combine the mashed sweet potatoes, melted butter, sugar, vanilla extract, salt, and milk. Mix well.
3. **Make the Creamy Topping:** In a separate bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and beat until light and fluffy. Stir in the chopped pecans.
4. **Assemble and Bake:** Spread the sweet potato mixture into a greased 9×13 inch baking dish. Spread the creamy topping evenly over the sweet potato mixture.
5. **Bake:** Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the topping is golden brown.
6. **Serve:** Let cool slightly before serving.
**Tips and Variations:**
* Use canned sweet potatoes instead of fresh sweet potatoes to save time.
* Add a pinch of cinnamon or nutmeg to the sweet potato mixture.
* Top with marshmallows instead of the creamy topping for a more traditional sweet potato casserole.
* Use walnuts or other nuts instead of pecans in the topping.
* For a crispier topping, sprinkle with brown sugar before baking.
## Tips for Cooking with Cream
* **Use fresh, high-quality cream:** The quality of your cream will directly impact the flavor and texture of your dishes. Opt for fresh, high-quality heavy cream whenever possible.
* **Don’t boil cream:** Boiling cream can cause it to curdle or separate. Heat cream gently over low heat, stirring frequently.
* **Stabilize whipped cream:** To prevent whipped cream from deflating, add a stabilizer such as powdered sugar, cornstarch, or cream of tartar.
* **Add cream at the end of cooking:** In most cases, it’s best to add cream towards the end of the cooking process to prevent it from curdling or separating.
* **Be mindful of fat content:** Different types of cream have different fat contents. Choose the appropriate type of cream for your recipe to achieve the desired texture and richness.
## Embrace the Indulgence
Southern cream recipes are all about embracing the indulgence and savoring the moment. Don’t be afraid to experiment with different flavors and variations to create your own signature dishes. With a little practice and these helpful tips, you’ll be whipping up creamy Southern delights in no time! Enjoy the rich flavors and comforting textures that make Southern cuisine so special.