11 uses for sour cream you haven't thought about

Don't throw out that leftover sour cream. Instead, use it in unexpected — and tasty — new ways. Here are some ideas.

1. Fora sweet maple sauce, combine 125 millilitres (1/2 cup) low-fat cottage cheese, 50 millilitres (1/4 cup) sour cream, 50 millilitres (1/4 cup) maple syrup, and 15 millilitres (one tablespoon) honey in a mini food processor or blender. Puree until smooth. Chill the sauce for at least 30 minutes before using. Can be used on desserts, as a vegetable dip, or however you wish.
2. To whip up a super-fast chocolate frosting, melt 250 millilitres (one cup) semi-sweet chocolate chips in a microwavable bowl. Stir in 125 millilitres (1/2 cup) sour cream until smooth. Spread over your favourite cakes and cupcakes and refrigerate until ready to serve.
3. Give chocolate cookies and cakes a luscious texture by replacing half of the butter in your favourite recipe with sour cream.
4. To make crème fraîche, mix together 125 millilitres (1/2 cup) reduced-fat sour cream, 125 millilitres (1/2 cup) 1% milk, and one millilitre (1/4 teaspoon) sugar. Cover and let stand in a warm place overnight to thicken. Refrigerate for at least four hours before using. Keeps refrigerated for up to two weeks.
5. Enrich deviled eggs by using a little sour cream into the filling.
6. For extra-creamy guacamole, add a spoonful of sour cream into the mixture.
7. To enrich bottled pasta sauce, stir in 50 millilitres (1/4 cup) sour cream per 500 millilitres (two cups) of sauce. Cook over low heat until the sour cream just blends into the sauce. Keep the sauce warm over low heat, but don't allow it to boil or the sour cream may curdle.
8. For sweetened creamy polenta, make polenta with yellow cornmeal, milk, honey and butter. Finish the polenta by stirring in sour cream. Top with fresh berries or strawberry, cherry or raspberry jam.
9. To simplify the sauce for smothered chicken, mix together one can (250 grams/nine ounces) sour cream onion dip, 10 millilitres (two teaspoons) Worcestershire sauce, and 50 millilitres (1/4 cup) chicken broth.
10. For smoked oyster dip in a jiffy, combine one can (250 grams/nine ounces) sour cream onion dip, 15 millilitres (one tablespoon) chopped fresh parsley, five millilitres (one teaspoon) Worcestershire sauce and one millilitre (1/4 teaspoon) hot-pepper sauce in a microwavable bowl. Chop one can (75 grams/three ounces) smoked oysters (with juice)and stir into the bowl. Microwave until hot, one to two minutes.
11. To make easy crab-stuffed mushrooms,use sour cream onion dip as the base. Sauté 50 millilitres (1/4 cup) finely chopped onions, then stir in one can (250 grams/nine ounces) sour cream onion dip, 75 millilitres (1/3 cup) chopped pimientos, 50 millilitres (1/4 cup) grated Parmesan cheese, 30 millilitres (two tablespoons) bread crumbs, and 15 millilitres (one tablespoon) chopped fresh parsley. Pick over 450 grams (one pound) lump crab meat to remove any cartilage, then fold into the stuffing. Stuff eight large portobello mushroom caps. Bake at 190°C (375°F) until the mushrooms begin to lose their liquid, 20 minutes.

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