Recipe information
Yield
makes scant 1 1/2 cups
Ingredients
1 cup heavy cream
1 teaspoon pure vanilla extract
2 tablespoons confectioners’ sugar
1/4 cup blueberry jam
Preparation
Beat the heavy cream in a large bowl until thick. Add the vanilla and confectioners’ sugar, and continue to beat until soft peaks appear. Plop in the jam, a little at a time, and beat until stiff peaks are formed and the whole mixture is well blended.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
