For those of you shunning dairy and eggs – whether due to ethical issues or dietary health – limiting your mixing bowl ingredients doesn't have to mean your desserts can’t be as moist, fluffy or creamy. With a little tweaking and a basic understanding of how traditional ingredients work in recipes, you can whip up tasty! http://www.gourmetrecipe.com http://www.gourmandia.ca http://www.gourmetrecipe.com/recipes/ingredients/eggdairycream

1. Eggs/Dairy/Cream
Eggs are laid by females animals such as birds, lizards, frogs and fish, some of which
are fit for human consumption. They range from marble-sized speckled ones laid by
quail to the intimidating hard-shelled white ones laid by ostriches and served in exotic
restaurants. For the purposes of simplification, those laid by chickens are the point of
discussion here, being the most widely available and having the most applications for
food preparation.
Nutritionally high in protein and used in savory and sweet cooking, the United States
Department of Agriculture (USDA) categorizes eggs as a meat in the food guide
pyramid. Ovo-vegetarians allow their consumption in their plant-based diet while
lacto-ovo-vegetarians additionally allow for milk and dairy products.
Dairy pertains to a wide raw and processed products made from milk that is sourced
from any animal from the most readily available cow to those sourced from goats,
buffalos even camels in the Middle East. These products are among the most widely
consumed food groups in the world with hundreds of derivatives from milk (like crème
fraiche, sour and clotted cream, condensed and evaporated milk and kefir), butter
(buttermilk and ghee), cheese (curds, whey, cottage cheese), yoghurt and even frozen
confections.

2. These have naturally high in protein and calcium and are used to make practically
countless dishes from salads and entrees to drinks and desserts. Milk is one of the
most widely consumed products and though can be used fresh, is unusually
pasteurization to kill any harmful microorganisms.
From the moment a baby is born, the first food taken in a milk product, mother’s milk
or infant formula that is (though that may not be considered dairy). Senior citizens
also have to take foods high in calcium to maintain their bone health and this is usually
derived from milk products as well.
Cream comes from the separation process wherein milk is separated into cream and
skim milk. It can then be dried, powdered or condensed, optionally sweetened then
packaged.
The recipes provided are good representations of use in soups, entrees, desserts and
drinks, either as the main ingredient or as a binder, flavor or textural component. In
any case, the nutrient content is much improved of dishes that include them.
Calcium need not be obtained exclusively from dairy products as vegetarians and
vegans advocate. According to them, nuts and seeds are also excellent sources of
calcium and other minerals attributed to milk. In fact, they even suggest that the
calcium from plant sources are better assimilated and are free from the potentially
not so good effects of dairy consumption.

3. Pancake beaumaniere from Provence
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Recommended Wine: Sauternes, Beaumes de Venise
Ingredients:
Crepe dough: ½ lb.. flour, 2 pints milk, 4 eggs, 2 egg yolks, ½ teaspoon salt, 3 1/2 oz.
butter Souffle cream: 2 pints creme patissiere (pastry cream), 2 preserved oranges,
1/2 cup Grand Marnier, 6 egg whites, 1 pint English cream custard sauce, 1 cup orange
extract, 1 cup 30-degree-syrup
Preparation Instructions:
Crepe dough: Mix all the ingredients with cold milk to obtain a smooth, liquid dough.
Add 3.5 oz. butter. Make 8 crepes. Soufflé cream: Mix creme patissiere, Grand
Marnier, and chopped peel of the preserved oranges. Beat the whites and slowly
incorporate into the preceding mixture. Butter a dish. Place the soufflé cream on half
of the crepe. Fold the other half over the cream. Prepare an English cream and a 30-
degree-syrop. Incorporate the orange extract into the latter. For qabout 5 minutes,
place the crepes for about 5 minutes into the oven an a 390 degrees F. oven. The
crepes will start to fluff up. Remove from the oven and sprinkle with powdered sugar.
Serve with sauce of your choice.

4. Berry Buttermilk Soup
As we know buttermilk is very good for stomach and helps in digestion and this berry
buttermilk soup is very good on your stomach and is very light as well.
Servings: 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Difficulty Level: Average
Ingredients:
250gms blueberries, 1 1/2 cups water, 80gms sugar, 1/2 teaspoon orange zest - finely
shredded, 2 tablespoons orange juice, 300ml buttermilk
Preparation Instructions:
In a large saucepan mix berries, water, sugar, orange peel, and juice. Mix well. Allow it
to boil. Simmer it and let it cook for 20-25 minutes. Turn off the gas and let it cool.
Blend this mixture until smooth paste and later add buttermilk. Let it chill well. You
can serve it with this slice of orange or strawberry.

5. Crusty peach-flowers filled with almond
cream
These Crusty peach-flowers filled with almond cream are very moist and munchy. We
share the "secrets" about making good Peach blossoms. These will last for days in the
fridge, without going gooey or hard. Don’t put the cream in until you are ready to
serve. Mock cream is the better choice if you have to travel.
Peach flowers have interesting uses, too. They represent beauty in paintings and
embroideries. The flowers and the fruit make foods taste and look beautiful, they even
enhance sour foods such as when making vinegar. This fruit is very popular, even at
the most auspicious holiday. It is used for New Year decorations. In general, this fruit
can be round or somewhat egg-shaped coming to a point on the bottom. The surface
can be smooth, but more commonly it is covered with fine hairs. The exterior is dark
green when immature and brightens to the color that bears this fruit's name when
fully ripe. The flesh inside is juicy and covered with a network of veins. The stone or pit
has a kernel inside that is prized for its medicinal qualities.
Servings: 4
Preparation Time: 35 minutes
Cooking Time: 35 minutes
Recommended Wine: Banyuls
Ingredients:4 peaches; For the English cream: 1 pint milk, 7 tablespoons sugar, 6 egg
yolks; For the syrup: 1 lb. granulated sugar, 1 lb. water; 1 teaspoon Kirsch fruit brandy;
1.8 oz. almond paste; butter; 4 layers filo dough; 3 ½ tablespoons powdered sugar;
vanilla powder.
Preparation Instructions:
Place peaches in boiling water, to prepare for peeling. Prepare the English cream and
chill it in the refrigerator. Remove peaches from the water, dunk in ice water, and
remove the peels. Prepare the syrup. Soak the peaches in the syrup. Add the Kirsch.
Cook for 15 minutes. Remove the peach pits and replace the pits with almond paste.
Reconstitute the peach. Butter and wrap the peach in filo dough. Place in a buttered
dish. Add some powdered sugar and vanilla powder. Heat for 2 minutes. Decorate
with the English cream.

6. OTHER RELATED TOPICS:
yogurt word origin
cream dairy product
milk pictures
pictures of milk
history of yogurt