My Favorite Holiday Dish: Buttercreams & Welsh Rarebit

Blend sugar, butter, table cream, and cream of tartar in a sauce pan. Then cook slowly without stirring unil soft ball stage (235-245 degrees Fahrenheit using a candy thermometer). Pour into a buttered sponge cake pan (any large sheet pan with sides). Let cool thoroughly. Once cooled, pour back into mixing bowl and beat until ready to form into balls. This stage takes a long time, but the change happens quickly! You will see it turn from a cream colored to more white that’s when to stop! If it goes too long, it will turn to sugar. Roll into half inch in diameter balls and place on a cookie sheet. Refrigerate balls. While balls are cooling, melt chocolate chips in a double boiler. Once balls are cool, dip the tops of the buttercreams into chocolate and refrigerate to harden. Store in a cool place like the refrigerator.

Separate egg whites and yolks. Beat egg yolks and set aside. Beat egg whites until stiff peaks form and set aside. Put butter, cheese in a double boiler and belt over boiling water. Add cream when cheese and butter is thoroughly mixed in. Add a teaspoon of the cheese mixture to the egg yolks to temper them. Stir the egg yolks quickly so they don’t cook. Slowly begin to add egg yolks to cheese mixture, again careful not to scrable the yolks. Stir constantly. Add salt, pepper, and paprika to taste (you can always add more later). Lastly, add beaten, stiff, egg whites. Cook until thick. Can be spread over toast or dollops placed on saltine crackers with salt side down. Sprinkle with paprika to add color and flavor.