It Was Merry, But Now There's So Much Dairy

Recent online special guests included columnist Cathy Barrow. Here are edited excerpts from that chat. Recipes whose names are capitalized can be found in our Recipe Finder at washingtonpost.com/recipes.Q: I am looking in my refrigerator, and I know that after the Christmas eating and cooking is done, I am going to be left with extra whipping cream, half-and-half, buttermilk and 2 percent milk.Yikes. What can I make and freeze for later? Soups, casseroles, baked goods? What about the buttermilk: I will only use it for baking later on. Could I freeze it in ice cube trays?A: It's possible to freeze buttermilk successfully, but not half-and-half and 2 percent.
If you have a minimum of one cup of whipping cream, make butter and freeze that.
- Cathy BarrowA: For the half-and-half, use one cup to make our Cozy Strata. And if you have a bigger group and want to use up more half-and-half, double it. For the low-fat milk, make Broccoli Cheddar Soup. It's great (and healthful).
- Joe YonanQ: How about some new or newish recipes for cooking a whole filet? We grill one every year for New Year's, but it's the same-old, same-old. So far, we're looking at the standby of just salt and pepper and about 27 minutes at 500 degrees.A: Did you see our Cranberry-Marinated Beef Tenderloin from Jenny Rosenstrach?
- Bonnie BenwickQ: I'd like to make Dorie Greenspan's Do-Almost-Anything Vanilla Cookie Dough, but I definitely don't need 80 cookies. I know that some recipes don't take kindly to halving or doubling.A: I think you're fine to halve it. Or make the whole recipe and freeze what you don't want to use now. Future you will thank you.
- Becky KrystalQ: Do you have any ideas for making a meatloaf that's slightly more interesting than the usual?A: Add chopped kimchi, and glaze the top with a mix of ketchup and gochujang (spicy Korean chili paste). Or if you're REALLY trying to make it different from the usual, try Vegetarian Meatloaf.
- Kara ElderQ: I've heard that regular people can get good-quality kitchen equipment, like sheet pans (my current need), at a restaurant supply store for good prices. Is that true? Are they worth shopping at, in your opinion? Are there ones that don't mind working with small orders? I'm in Maryland, but I'd cross the river for a good deal and kind (or at least indifferent) service.A: I may have mentioned before how I get kid-in-a-candy-store happy when I'm perusing the aisles of a restaurant supply store. The one in Northeast Washington - Best Kitchen Supply - is the one I go to most often, and you can buy most items by the piece there. But if you know the exact sizes and specifications of what you're looking for, you may find better prices online via Restaurant Depot (for which you need to be a member) or Chef's Warehouse.
- B.S.B.Q: I've read incredible-sounding recipes for tartiflette, but they specify Reblochon cheese, which I'm told isn't available in the States. If that's the case, what would I substitute, much as I would hate to do so?A: I've made tartiflette with goat cheese, with inexpensive brie and with an assortment of leftover cheeses while cleaning the fridge after the holidays. It's a forgiving concept - and really, how bad can potatoes, bacon, cream and cheese be?
- C.B.Q: I bought a Cuisinart flip-type Belgian wafflemaker for my son for Christmas. There are only three of us at home, and most of the recipes I've seen, including those in your Recipe Finder, make far more than what we'd eat for breakfast. I'm not sure the recipes can be cut down easily.
Because the waffler will probably be used only infrequently, can the extra batter and/or waffles be frozen to use later? Or am I stuck using waffle mixes that already include the egg and just require water and oil?A: I would not freeze the batter. But for sure, pop those cooked waffles in the freezer. They'll be your own way-better version of Eggo! Just reheat them in the oven, or toast until warm and crisp.
- B.K.Q: If you were making a cake for your baby's first birthday, what recipe would you use? Ideally it should not be one with loads of sugar.A: Maybe a banana cake? Try Banana Bread With Chocolate Drizzle from Nourish columnist Ellie Krieger. It's something the grownups will enjoy, too.
- K.E.Q: I was given a huge chunk of ventrèche. What to do with it?A: Ventrèche is the bacon of France. It's very lightly cured and occasionally smoked. It's how to start cassoulet or what to use for the hammy addition to quiche. Cut it into batons or cubes, and it's a lardon that tops frisée salad. Like American bacon, it must be cooked first.
- C.B.Q: Is it okay to prepare an unbaked spinach ricotta lasagna with raw eggs in the mixture and refrigerate it overnight?A: Yes. But if you're worried at all, you could use pasteurized eggs. Or bake the lasagna and then reheat it, covered.
- B.S.B.Q: I have lots of raspberries and most of a tub of mascarpone left over from a dinner party I gave on Sunday. Any ideas about what to do with them?A: The recipe for Warm Parmesan Pound Cake With Whipped Mascarpone, Raspberries and Basil Sugar is pretty great. You could probably also use raspberries instead of the blueberries in Blueberry and Lemon-Cream Icebox Cake.(c) 2016, The Washington Post
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