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Author Notes: The idea for this cream sprang from my prodigality with avocados. I had bought too many to make Guacamole and I really didn’t know what to make of them. Then I thought that blending avocados with cream would turn out to be a delicious sauce to serve with Ginger Lamb Cutlets, to which I also added a cooking apple for a smoother and more delicate texture.
Besides being a lovely accompanying sauce to meat, this cream can also be served on slices of toasted bread, as my husband genially pointed out. Just drizzle some extra vergine olive oil over the bread, pour the cream and add a little salt to taste on top (be sure to drizzle oil over the bread and not over the cream, because otherwise it will slide off). —Rita Banci
- 1 cooking apple, peeled, cored and cut into chunks
- 1 avocado
- 1 shallot, finely chopped
- 200 milliliters cream
- 2 tablespoons apple cooking liquid
- knob of butter
- salt and pepper to taste
- Cook the apple chunks in some water for about 10 minutes until they soften. In the meantime, melt the butter in a frying pan and cook the shallot until it becomes lightly golden.
- Peel, stone and cut the avocado into pieces. Drain the apple and set the cooking liquid aside. Blend the apple, avocado and shallot in a food processor until you have a smooth mixture; add two tablespoons of the apple cooking liquid for an even texture.
- Melt a little more butter in a frying pan (the same cleaned or another one) and pour the apple-and-avocado mixture. Stir in the cream and bring to a simmer. Cook for about 1-2 minutes. Salt and pepper to taste.
- This recipe was entered in the contest for Your Best Dip
It's a little Spanish, a little Italian, and a lot wonderful
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