Stone Cream Recipes

CREAMY STONE-GROUND GRITS

Steps:

• In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat. Whisk in butter and cheese until smooth.

CREAMY STONE-GROUND GRITS

Steps:

• Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
• Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup).
• Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.

STONE CREAM

Steps:

• Sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved.
• Add the vanilla extract.
• Let this cool down for about 15 minutes,.
• Place a deep glass bowl on the kitchen floor on a layer of newspaper.
• Place in the glass bowl the apricot jam to cover the bottom, the wineglass sherry, and the juice and grated rind of the lemon.
• Climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can.
• Place the dish in the refrigerator overnight.
• The next day the dish will be aerated and bubbly, and ready to serve.

CREAMY STONE GROUND GRITS

Steps:

• In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F., for 15 minutes.

SCOTTISH STONE CREAM

Steps:

• Soften the gelatin in the sherry.
• Heat the light cream and the sugar together while stirring in the top of a double boiler over simmering water until the sugar has dissolved. Blend in the gelatin-sherry mixture and stir until the gelatin has dissolved. Remove from heat and cool down until the mixture begins to thicken. Add the vanilla extract.
• Spread half of the apricot jam in the bottom of a glass serving dish. If the jam is very thick thin it out with a little brandy.
• Spoon in the cream mixture and place in your refrigerator. When this has set, spread the remaining apricot jam over. Sprinkle with toasted almonds, if wished.