Easter in next Sunday, and while we are of course looking forward to the Easter bunny bringing lots of candy and chocolate. What I am looking forward to most is the lamb. I love Lamb, and we only really have it once a year around Easter. Which is kind of funny to me seeing Jesus is suppose to be the lamb of god and we are eating it, but that’s another story! If your not a fan of having mint with your lamb try this recipe for a kick, it also goes well with any smoked meat and ham. It’s very good and a great spice!
CREAMY HORSERADISH SAUCE
Ingredients for sauce:
1 cup whole milk
1/2 cup double cream cheese
1/2 cup creamy horseradish
1/2 tablespoon apple cider vinegar
Bring milk to a boil. Lower heat to a nice simmer and add all the remaining ingredients. Stir well and season to taste. Pass through a fine sieve and let cool to room temperature or chill to serve cold. Transfer sauce to a 1 pint whip cream dispenser. Screw in 2 N20 cream chargers, shaking vigorously after each one.
Think of it as Cheez wiz but better! This is a great delicious treat on anything, without the processed food flavor! Use it on anything you want or make your own variation of Philly’s famous Steak and Cheese, or put it on your macaroni! This is a great starter recipe to play around with add more cheese or less depending on your taste preference or add different cheese’s!
Ingredients for 1 pint whip cream dispenser:
1 cup whole milk
1/2 cup of Velvetta
1/2 cup white cheddar
3 drops roast beef extract
Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint whip cream dispenser. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!
You can also use your favorite real cheese in any cheese sauce. Just let it chill before you pour it into your whip cream dispenser. Charge with one cream charger. Shake three to five times. Test its consistency. Serve on burgers or baked potatoes, steamed broccoli or roasted cauliflower, toasted baguette slices or just plain crackers.
Check out this video showing you how to make homemade cheese whiz with a Whip Rite whipped cream dispenser:
As most of you already know, whip cream dispenser are used for more then just whipped cream. We came across this recipe from Flip Burger Boutiques, making fried pickles, using an ISI whip cream dispenser (for the batter). Not only are they delicious( having eaten them) But it’s also another way to extend your own culinary achievements – your whip cream dispenser isn’t just for whipped cream anymore! Use your ISI whipper to make batter for fried chicken, onion rings, the list goes on!
Flip Burger’s Fried Pickles
1 cup bread and butter pickles, cut thinly (about 1/4 inch)
1 teaspoon dill, minced
1 cup tempura batter (See below.)
1 cup all-purpose flour salt and pepper to taste
Place pickles into mixing bowl, straining first (Note: You may reserve liquid for other pickling uses.)
Toss pickles into all-purpose flour.
Shake off excess flour and place in clean, mixing bowl.
Spray tempura batter from metal iSi canister to pickles.
Toss pickles in bowl until they are thoroughly covered.
Shake off excess tempura batter and drop into fryer set at 325 degrees.
Fry until golden brown and crisp.
Remove. Place pickles into clean mixing bowl.
Season with salt and pepper.
Add dill while pickles are still hot.
Before serving, place pickles onto paper towels for 30 seconds to a minute.
(Note: A kitchen tool frequently used at Flip, an iSi is a professional cream whipper that uses an N2O canister of nitrous oxide. Its use is consistent with Flip’s goal of incorporating a science aspect into the restaurant’s culinary endeavors)
1 cup all-purpose flour
1 cup rice flour
1 cup light beer
3/4 cup vodka
1/4 cup soda water
1 teaspoon honey
Beginning with dry items, combine all ingredients in a mixing bowl.
After adding in liquid components, mix all ingredients together.
Pour into an iSI canister; screw top tightly.
Insert charge; let stand 10 minutes.