I had a quart of heavy cream, not ultrapasteurized, languishing in the fridge that was fast approaching the expiration date. I used Lynne Rosetto Kasper's "recipe" to turn it into a quart of crème fraiche, substituting some homemade yogurt for the buttermilk. Now I have a quart of crème fraiche that I still need to figure out how to use, but at least it bought me two more weeks.
Food 52 to the rescue with a dessert recipe that is perfect for fall...caramel rice pudding with brown butter. Please note that there is < 1/2 cup of sugar in the whole recipe. I think I would increase next go round. I successfully substituted jasmine rice (one cup) + medium grain rice (1/2 cup). I bruleed some pear slices on top to amp up the sweetness a bit. It could also use a little spice, so maybe some cloves/allspice/cinnamon if you want to go that route, or even some pumpkin puree into the mix for Thanksgiving.