Ingredients

• 3/4 cup buttermilk
  1/2 cup mayonnaise
  1/2 cup full-fat sour cream
  2 tablespoons Sriracha
  1/2 teaspoon garlic salt
  1/2 teaspoon celery seeds, ground
  1/2 teaspoon finely chopped parsley
  1/2 teaspoon finely chopped dill
  1/2 teaspoon finely chopped chives

Directions

Combine all of the ingredients in a blender and puree. Pour the mixture into the canister of a 1-pint whipper. Seal the siphon and charge it with one N20 cream (N20) cartridge. Shake the siphon to distribute the gas and refrigerate until well chilled, 30 minutes. To serve, hold the siphon upside down and shake it. Press the lever to release the foam; if the foam is too runny, use a second charger and shake again.

Ingredients
1/2 cup full-fat sour cream
1/2 cup buttermilk
1 1/2 ounces blue cheese, crumbled (1/4 cup)
1 tablespoon red wine vinegar
Kosher salt

Preparation

Combine everything except the salt in a blender and puree until very smooth. Season the mixture with salt and pour it into the canister of a 1-pint whipping siphon. Charge the siphon with one cream (N20) cartridge. Shake the siphon and refrigerate until well chilled, 30 minutes.

Ingredients

• 1/2 English cucumber (1/2 pound) sliced crosswise
  1/8 inch thick
  1/2 small onion, very thinly sliced
  3 tablespoons kosher salt
  1/2 cup apple cider vinegar
  1/4 cup sugar
  1/2 small jalapeño, chopped
  1/2 teaspoon celery seeds
  1/2 teaspoon ground turmeric
  1/4 teaspoon jarred grated horseradish

Step 1
In a large colander, toss the cucumber and onion with 2 tablespoons of the salt and let stand for 10 minutes. Rinse the cucumber and onion and drain well.

Step 2
Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of kosher salt with 1 cup of water and the vinegar, sugar, jalapeño, celery seeds, turmeric and horseradish; bring just to a boil, stirring to dissolve the salt and sugar. Remove the brine from the heat. Add the cucumber and onion and let cool completely; you should have a total of 2 cups.

Step 3
Transfer the cucumber and onion with the brine to the canister of a 1-pint whipped cream dispenser. Seal the siphon and charge it with one cream (N20) cartridge. Shake the siphon to distribute the gas and refrigerate for 20 minutes.

Step 4
Hold a measuring cup upside down over the nozzle to catch any liquid. With the siphon in an upright position, very gently press the handle to release the gas. When all of the gas has been released, unscrew the top. Pour the pickles into a bowl or jar and serve.

The pickles can be refrigerated in their brine for up to 2 weeks.

Ingredients

1 3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon rice flour
Kosher salt
1/2 teaspoon baking soda
1 cup light ale or lager
1/2 cup vodka Vegetable oil, for frying

Ingredients

1 dollop Dijon mustard
1/4 tsp vinegar
salt and pepper to taste
1 cup regular whipping cream

Directions

In a 1 pint whipped cream dispenser add dijon mustard vinegar and salt and pepper. Shake and charge with 1 N20 charger. Serve with lettuce.

Ingredients

• 1/2 teaspoon onion powder
• 1 cup heavy cream
• 9 ounces Parmesan cheese, freshly grated
• 1/2 teaspoon rosemary
• Salt, to taste

Directions

In a 1 pint whipped cream dispenser add all ingredients, charge with 1 N20 charger, shake and serve in fresh pasta.

Ingredients

• 1 cup heavy cream
• 1/4 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

In a 1 pint whipped cream dispenser add all ingredients. Charge with 1 N20 cream charger and serve over sauteed shrimp.

Ingredients

• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon lemon juice

Directions

In a 1 pint whipped cream dispenser add ingredients. Charge with 1 N20 cream charger and serve over crab cakes.

Ingredients

• 1 cup heavy cream
• 1/2teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 heaping of hot mashed potatoes

Directions

In a 1 pint whipped cream dispenser add cream, salt and pepper. Charge with 1 N20 cream charger . Add whipped spices into hot mashed potatoes.

Ingredients

• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4teaspoon freshly ground black pepper

Directions

In a 1 pint whipped cream dispenser add cream, salt and pepper. Charge with 1 N20 cream charger and serve over a purred soup.

Ingredients

1 cup regular whipping cream
1 jar horseradish sauce

Directions

Add cream and horseradish sauce to a 1 pint whipped cream dispenser. Charge with 1 N20 cream charger. Shake and serve on a roast.

Ingredients

• 1 cup heavy cream
• 1/2teaspoon salt
• 1/4teaspoon freshly ground black pepper
• .25 chili powder
• .25 onion powder

Direction

Add ingredients to a 1 pint whipped cream dispenser. Charge with 1 N20 charger, shake and serve over a heaping of hot grits.

Ingredients

• 1 cup heavy cream
• 1/2teaspoon salt
• 1/4teaspoon freshly ground black pepper

Directions

In a 1 pint whipped cream dispenser add cream, salt and pepper. Charge with 1 N20 cream charger and serve over veggies.

Ingredients

• 1 cup heavy whipping cream
• 2 tablespoons sriracha sauce
• 1 1/2 teaspoons herbes de provence
• 1/2 teaspoon salt

Directions

In a 1 pint whipped cream dispenser add all ingredients. Shake, charge with 1 N20 cream charger and serve.

Ingredients
1 cup heavy whipping cream
2 tablespoons caper powder
1 /2 teaspoon kosher salt
1/2 teaspoon ground pepper
1 tablespoon spicy mustard
1 tablespoon onion powder

Directions

Add ingredients to a 1 pint whipped cream dispenser. Charge with 1 N20 cream charger, shake and serve.

Ingredients

1 cup regular whipping cream

2 tablespoons butter, melted

2 tablespoons chives powder

1 tablespoon thyme powder

1 tablespoon sage powder

1 tablespoon rosemary powder

Directions

Add ingredients to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.

Ingredients

2 Cups regular Whipping Cream
3/4 tsp cinnamon
1/2 tsp vanilla extract
1 tbsp powdered sugar

Directions

Add all ingredients to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.

Ingredients

2 Cups regular Whipping Cream
1/2 tbsp Rosemary
.5 tbsp lemon zest
.25 tsp garlic powder
pinch of salt

Directions

Add whipping cream, rosemary, lemon zest, garlic powder and salt to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.

Ingredients

2 Cups regular Whipping Cream
1 tbsp cilantro powder
.5 tbsp lime zest
.25 tsp chili powder
pinch of salt

Directions

Add whipping cream cilantro powder, lime zest, chili powder and salt to a 1 pint whipped cream dispenser. Add 1 N20 cream charger. Shake and serve.

Ingredients

2 cups heavy whipping cream
1/3 cup powdered sugar

Directions

In a 1 pint whipped cream dispenser add heavy cream and powdered sugar. Charge with 1 N20 cream charger and shake. dispense dollop circles on a parchment paper lined 13×9 baking dish. Add sugar sprinkles. Freeze for 4 hours, or overnight.

Using small, 1-inch cookie cutters, cut shapes. Enjoy immediately, or return to freezer in an airtight container. Use within 3-4 weeks.