Cream Quotes

Quotes tagged as "cream" (showing 1-9 of 9)
Lara Biyuts
“Time whips up cream for those who are ready for dessert.”
Lara Biyuts, La Arme Blanche

“Why does an apple crumble at the sight of cream?”
Anthony T.Hincks

Lawrence Norfolk
“Are there flowers here, your ladyship?' he asked when Pole had gone.
'Flowers?' Lucretia touched a hand to her cheek. 'Surely you have smelt rose water before?'
In the Solar Gallery, remembered John. The scent teased his nostrils as he bent to prise open the first dumpling. The soft dough parted and a puff of steam carried a second sweet smell into the chamber. Lucretia peered at the glistening mass then looked up curiously. 'What dish is this?'
'"Let me feed thee Honey-sugared Creams,"' John recited. '"As cool the Quodling's 'scaping Steam."'
She stared at him, amazed. 'The verses? You can read?'
'Is it so strange in a cook?'
'I... no.' Lucretia gathered herself. 'Of course you must read your receipts.'
'They are our verses, your ladyship. We give each other recitals down there in our kitchens.'
John brought a corked flask from inside his doublet and poured sweetened cream over the apple. He watched her dig into the apple's oozing flesh, swirl the thick cream then slip the marbled mixture into her mouth.
'Your honey-sugared cream is as sweet as the verses claim,' Lucretia told him, swallowing. 'It all but conquers the sourness of the quodling.”
Lawrence Norfolk, John Saturnall's Feast

“The next day, Angelina was tending a fresh pot of red gravy on the stove. She was going to make Veal Parmigiana for dinner, to be accompanied by pasta, fresh bread, and salad. She left the sauce on low and went to put the finishing touches on the pie she had planned. Earlier, she had made 'a vol-au-vent'- the word means "windblown" in French- a pastry that was as light and feathery as a summer breeze, that Angelina had adapted to serve as a fluffy, delicately crispy pie crust.
The crust had cooled and formed a burnished auburn crown around the rim of the pie plate. She took a bowl of custardy creme anglaise out of the refrigerator and began loading it into a pie-filling gadget that looked like a big plastic syringe. With it, she then injected copious amounts of the glossy creme into the interior of the pie without disturbing the perfect, golden-crusty dome. That done, she heated the chocolate and cream on the stove top to create a chocolate ganache, which she would use as icing on the pie, just to take it completely over the top.”
Brian O'Reilly, Angelina's Bachelors

Stacey Ballis
“I look over the recipe again. It sounds very simple. You boil some rice in water like pasta, I can do that. You cook some onion in butter, stir in the rice, pop it in the oven. Add some cream and grated cheese and mix it up. And voila! A real dinner.
I pull out a couple of the pots Caroline gave me, and began to get everything laid out. Grant always yammered on about mise en place, that habit of getting all your stuff together before you start cooking so you can be organized. It seems to make sense, and appeals to the part of me that likes to make lists and check things off of them.
I manage to chop a pile of onions without cutting myself, but with a lot of tears. At one point I walk over to the huge freezer and stick my head in it for some relief, while Schatzi looks at me like I'm an idiot. Which isn't unusual. Or even come to think of it, wrong. But I get them sliced and chopped, albeit unevenly, and put them in the large pot with some butter. I get some water boiling in the other pot and put in some rice. I cook it for a few minutes, drain it, and add it to the onions, stirring them all together. Then I put the lid on the pot and put it in the oven, and set my phone with an alarm for thirty-five minutes. The kitchen smells amazing. Nothing quite like onions cooked in butter to make the heart happy. While it cooks, I grab a beer, and grate some Swiss cheese into a pile. When my phone buzzes, I pull the pot out of the oven and put it back on the stovetop, stirring in the cream and cheese, and sprinkling in some salt and pepper.
I grab a bowl and fill it with the richly scented mixture. I stand right there at the counter, and gingerly take a spoonful. It's amazing. Rich and creamy and oniony. The rice is nicely cooked, not mushy. And even though some of my badly cut onions make for some awkward eating moments, as the strings slide out of the spoon and attach themselves to my chin, the flavor is spectacular. Simple and comforting, and utterly delicious.”
Stacey Ballis, Recipe for Disaster

“Cream is never the same when you add a touch of color.”
Anthony T.Hincks

“It's when I see strawberries that I want to cover you in whipped cream, and go & get a spoon.”
Anthony T. Hincks

Thomm Quackenbush
“You can’t exist on this plane for long purely one thing or another. A totally evil creature is so destructive that it obliterates itself. A totally good one… the same. So, we mix a bit of coffee with our cream.”
Thomm Quackenbush, Flies to Wanton Boys

“Mum's apple pie will always be too much of a temptation to keep cream, and ice-cream away.”
Anthony T. Hincks