Homemade Eggnog

By now you have most probably eaten all the turkey you can possibly handle until next year, or you just couldn’t handle the thought of eating  another post thanksgiving meal.  Nonetheless, out with the old and in with the new! Eggnog! It’s the second day of December and now it’s time to kick off the season. I wanted to share a homemade eggnog recipe that is sure to bring the seasonal taste buds into swing! The flavor is incomparable to store bought and it will be sure to add something special to your holiday season. 

HOMEMADE EGGNOG

Ingredients for 1 pint whip cream dispenser
6 large eggs, separated **
1 cup powdered sugar
2 cups whole milk
3 cups heavy cream
½ cup bourbon, such as Maker’s Mark
Freshly whipped cream (optional)
Freshly grated nutmeg, for garnish

Procedure:
In large mixing bowl, beat egg yolks until thick in consistency and pale in color. Slowly beat in sugar. Whisk in egg whites, then milk. Stir in two cups heavy cream, then bourbon. Pour 2 cups of the mixture, reserving the rest, into a 1 pint whip cream dispenser and screw on 1 cream charger and shake vigorously. Chill for at least 30 minutes. To serve, dispense into cups or mugs and top with whipped cream if desired with a sprinkle of freshly grated nutmeg. If mixture feels a bit thick, add a little more cream to reach desired consistency, utilizing the third cup of cream.

Note: You can refrigerate unwhipped egg yolk mixture up to one day in a sealed container or up to 5 days charged in the whipper.
** Since the egg yolks and whites are raw in this recipe, be careful about serving this recipe to pregnant women, small children, eniors, and anyone with health issues.

Cinnamon Whipped Cream

As soon as Halloween hits at my house my wife makes sure cinnamon is in the air, if it isn’t cinnamon scented brooms from our local grocery store it’s cinnamon scented pine cones (usually both), or cinnamon candles. The scent of cinnamon has always gone hand and hand with fall and by now the summer heat has hopefully let up where you are and its time for the festivities to begin. Here is a great recipe for cinnamon whipped cream.

Cinnamon Whipped Cream

1 cup Heavy Whipping Cream
1/4 cup Confectioners Sugar (powdered sugar)
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract

This recipes goes great with pumpkin pie coffee, or any type of desserts. Also it’s delicious and a great topping for butternut squash soup, and some fried shallots.

 

 

Cherry Mousse Topping

CHERRY MOUSSE

  • 4 fl oz cherry juice
  • 2 tbsp powdered sugar
  • 1 tsp nutmeg
  • 4 tbsp red wine
  • 1 cup regular whipping cream

Bring all the ingredients except the cream to a boil and allow to cool, fill your whipped cream dispenser, including your regular whipping cream into the dispenser, shake vigorously for 30 seconds allowing the ingredients to mix. Next dispense 1 nitrous oxide charger into your dispenser, give it a few more shakes allowing the N20 to yield with the cream and it’s ready to serve.

 

Honey Mustard Sauce

Honey Mustard Sauce

Ingredients

– 2 tablespoons mustard

– 4 tablespoons honey

– 1/2 cup mayonnaise*

– 1/2 cup sour cream

Preparation

Mix ingredients together and add pour into a 1 pint whipped cream dispenser, Charge with 1 N20 whipped cream charger, and its ready to serve. This recipe is probably the best recipe for honey mustard I have found, experiment with your favorite mustard!

 

*Note if you are interested in making fresh mayonnaise, check out this recipe here.

FRESH MAYONNAISE

2 large egg yolks*
4 teaspoons lemon juice
1 teaspoon salt
2 teaspoons water
2 cups oil

Preparation:
In a large bowl, whisk together the yolks, lemon juice, salt, and water. Slowly whisk in oil. Pour mixture into a 1 pint whip cream dispenser  Screw on one N2O cream charger. Shake vigorously. Test consistency. Serve. Chill remaining mayo.

Halve the ingredients for a half-pint whip cream dispenser.

*Note: This recipe contains uncooked egg yolks


Herb Pesto Cream Sauce

HERB PESTO CREAM SAUCE

Ingredients for sauce
1 clove of garlic
¼ cup toasted pine nuts
1 cup packed parsley leaves
½ cup packed basil leaves
½ cup thyme leaves
¼ cup olive oil
½ cup whole milk
½ cup heavy cream
½ cup grated Parmesan

Procedure:
In a food processor, chop the garlic and pine nuts.  Add parsley, basil and thyme and when combined, slowly add the olive oil while the food processor is running.  Add salt and pepper to taste and set aside.

Meanwhile, in a saucepan, heat milk and cream.  Bring mixture to a slight boil, lower the heat and blend in the cheese until well incorporated.  Let sauce cool before adding the pesto and combining well.  Pour into a 1 pint whip cream dispenser and screw in a Ultra Purewhip cream charger and shake vigorously — then refrigerate.

Serve with pasta, vegetables or cooked poultry.  Note: you can easily use any different type of herbs you would like in this recipe.

 

Buttermilk Pancakes

There is nothing quite like buttermilk pancakes, I have found that the best method to make pancakes is by using a whip cream dispenser, which makes them extra fluffy and delicious and also a much quicker and cleaner, clean up. 

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray ( for griddle)

Or try the Flappin Jack recipe, but try using 2/3 milk we find it to work better. Once you have mixed the recipe ingredients together put it into a whipped cream dispenser and add 1 Nitrous Oxide charger and then dispense onto a hot griddle, serve with your favorite maple syrup and melted butter!

Summer Sauces

Summer is here and at my house the BBQ is in hot demand and the ice cream with whipped cream is a nonstop treat.  Summer is a great time to spend quality time with friends and family and using the BBQ is always a quicker and cleaner clean up, not to mention fun! Check out these recipe sauces that go really well with burgers and steaks and in my opinion they are also a delicious side to french fries and a great recipe for chip and dip as well.

WHIPPED HEINTZ 57 SAUCE

1/4 – 1/2 cup of Heintz 57 sauce (or to taste)
1/2 cup heavy cream
1 cup cream cheese

Procedure:

add the Heintz 57 with cream cheese in blender or food processor.  Next, whisk in heavy cream.  The mixture should have a creamy consistency.  Pour into a 1 pint whipped cream dispenser, screw in two ultra purewhip cream chargers and shake vigorously after each charge.

WHIPPED CHIPOTLE SAUCE

½ cup of chipotle peppers in adobo sauce, diced
½ cup heavy cream
1 cup cream cheese
Juice of one lime

Procedure:
Saute diced chipotle peppers with sauce in olive oil and puree with cream cheese in blender or food processor.  Next,  pass through a fine sieve and whisk in heavy cream.  The mixture should have a creamy consistency.  Add the lime juice and mix lightly.  Pour into A 1 pint whipped cream dispenser, screw in two ultra purewhip cream chargers and shake vigorously after each charge.

 

Coconut Curry Foam

Check out this delicious recipe for a coconut curry foam, its quite simply to make. Foams are always a great application for any type of meal, whether it be sauce for a salad, a marination dressing for steak or a flavoring for coffee, they are easy and user friendly. If you are a vegetarian, you can substitute Knox gelatin with Agar, a seaweed based stabilizer.

Ingredients:

1 pint coconut milk

1 teaspoon curry powder

1 teaspoon Knox gelatin

Preparation:

First add 1 pint of coconut milk to a saucepan on low to medium heat, then add 1 teaspoon of curry powder. Mix the ingredients together until the curry powder dissolves into the cream. Next add 1 teaspoon of Knox gelatin (Note: Adding a firming agent makes sure that the foam is not extremely runny)

Use an ISI Funnel and Filter Tool to sieve the coconut milk, this is very important that the coconut milk is strained well, put the filter in the dispenser and pour, the dispenser will be very hot so make sure to wear some type of oven mit and put the head of the dispenser back on.

 

 

Banana Espuma

Preparation:

500 ml banana nectar
3 sheets gelatin

For the Banana Espuma:
Bloom gelatin and blend with a small amount of the banana nectar over low heat until gelatin is melted.  Combine with the remaining banana nectar.  Strain into whipped cream dispenser.  Charge with two N2O chargers.  Chill overnight. Serve in drinks or with breakfast, great with chocolate milk too!

 

 

Cafè Brasil

This recipe can be prepared with a half pint whipped cream dispenser

  • 200 ml cream
  • 40 – 50 ml coconut syrup
  • 1.5 L coffee (hot or cold)
  • 80 ml coconut rum
  • 80 g shaved coconut meat or grated coconut flakes
  • 8 slices of carambola (star fruit)

Pour the cream with the coconut syrup into the 1/2 pint dispenser. Screw on 1 N20 cream charger and shake vigorously.

Mix the hot or cold coffee with the coconut rum, sweeten to taste and distribute among 8 large glasses. Garnish each coffee with a cream topping. Finally, garnish with the coconut flakes and star fruit.

Mint Chocolate Chip Milk Shake

Summer is upon us and school gets out today, here in Florida summer heat is really starting to hit. Milk shakes are a staple of summer and since milk chocolate chip is my favorite ice cream, I thought this would be a perfect recipe to kick off summer. Check it out!

Mint Chocolate Chip Milk Shake

Makes 2 servings
1 pint good quality mint chocolate chip ice cream
1 cup milk, less if you like a thicker milkshake
2 tablespoons sugar

Procedure:
Combine all ingredients in a blender. Mix until smooth. Pour into glasses and top with peppermint whipped cream.

Peppermint Whipped Cream Recipe
Ingredients for 1 pint whipped cream dispenser:
1 pint (2 cups) chilled heavy cream
2 tablespoons powdered sugar
1 teaspoons peppermint extract or peppermint syrup

Procedure:
Add sugar, peppermint extract, and food coloring (if adding) to heavy cream and swirl or stir to dissolve completely. Screw on oneN20 cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.

Note: Sweeten to taste.  If using  peppermint syrup, no additional sugar is needed in the recipe.

Asparagus Foam Soup

Asparagus Foam Soup

Ingredients for soup

1 pound asparagus
1 ½ cups vegetable stock
½ cup heavy cream
1 small shallot, diced
1 tablespoon clarified butter
1 clove garlic, minced

Salt
Pepper

Procedure:
Cut all asparagus spears into 1/2-inch pieces and cook in a pot of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a food processor and purée with 1 cup cooking liquid.

In a wide saucepan, sauté the shallots and garlic in clarified butter. Add the asparagus puree and vegetable stock. Mix well before blending in food processor. Pass through a sieve and season with salt and pepper.  Refrigerate.

Pour the heavy cream and then the soup into a 1 pint whipped cream dispenser. Screw in 2 cream chargers and shake vigorously after each charge. Dispense into soup cups or bowls and serve chilled.

Peach Coffee Float

2010 Northeast Regional Barista Champion Danielle Glasky of Café Grumpy in  NY, came up with this delicious drink. Try recreating it yourself, I’ve tried and its absolutely delicious! Perfect Spring/Summer coffee drink!

INGREDIENTS
Cold-Brewed Coffee Foam:
5 pounds coarse ground coffee
½ cup cream

Peach Soda:
1 ounce soda water
½ ounce peach syrup
Double shot espresso

METHOD
For the Cold-Brewed Coffee Foam:
Cold brew the coffee by steeping the ground coffee in 3 liters of cold water for 12 to 24 hours. Combine ½ cup of the cold-brewed coffee with the cream and pour the mixture into an  Half-Pint whip cream dispenser. Charge with 1 whip cream charger.

For the Peach Soda:
Create the soda water using 1 charger and the Soda Siphon. Add the espresso to the peach syrup. Add the carbonated soda water.

To Assemble and Serve:
Top the peach soda and espresso with the foam. Serve immediately.

 

 

The Most Creative Kitchen

Possibly the most sought after seat in the nations capital, at the famed chef  José Andrés Mini Bar in Washington DC  – 6 seats at  $120 a plate for 30 courses. He is the master of the cream whipper, using it to make the most unique and unimaginable dishes.  It is a bar almost like a sushi bar where there are 2 chefs for every 2 persons it might be the most experimental kitchen you can find.

If you can nab a seat it’s most definitely worth the experience. Check out this video for Spherical Mojito bites – See if you can figure how to make them yourself!

First here is a video of how to make something Spherical

 

[youtube]http://www.youtube.com/watch?v=9U3V9_KCsFE&playnext=1&list=PLA77B24DE0F8194F2[/youtube]

 

Spherical Mojito bites
[youtube]http://www.youtube.com/watch?v=EhMbHIVj_Ng[/youtube]

Lemon-Infused Extra Virgin Olive Oil

Check out this recipe for lemon infused extra virgin olive oil, I have been wanting to try something like this for a long time, the lemon flavor is delicious, but think of all the other possibilities there are to make uniquely flavored olive oils. Don’t limit yourself to whipped cream, try this recipe I am sure you are gonna love it. We would love to read some recipes that everyone else is trying as well, You can always share your recipes in the comment sections of any blog post!

Lemon-Infused Extra Virgin Olive Oil

 

INGREDIENTS
500 milliliters (1 pint) high quality, fruity olive oil
45 grams lemon zest (from between 6 and 9 lemons, depending on size)
2   N2O Cream Chargers

METHOD

Put the olive oil and lemon zest into a ½-liter Whip Cream canister and secure the top. Charge with 2 N2O Cream Chargers. Let the infusion sit for 3 minutes in the canister. Pour out and let sit for 5 more minutes for flavor to fully develop.

N20 Infused Drinks

If you’ve read an earlier post on making your own flavored liquors, then you are familiar with the process of infusing flavor’s in to drinks. It’s simple and delicious and the recipes are endless, and totally unique and up to you how you want to make them, so experiment away! Check out these two recipes for Watermelon Habanero Infused H2O and Root-Bourbon Old Fashioned with Carbonated Cherries, Yum!

Watermelon Habanero Infused H2O

Makes 2 cups of infused water

1 cup 1/4″-diced watermelon
2 strips lime zest
1 thin-sliced ring habanero chile
1/16 tsp. salt
2 cups filtered water
N2O Whipped Cream Chargers ( Ultra purewhip, Purewhip, SFG…)

Place the fruit, zest, chile, salt and water in an Whip Rite whipped Cream Dispenser and charge with 2 N2O cream chargers. Let sit for 10 minutes and then release gas with canister standing upright. Strain water through a fine-mesh strainer. Serve over ice with vodka or silver tequila, or on its own as a lovely infused non-alcoholic drink.

To spike with vodka, mix about 3 ounces of infused water with 1 ounce of vodka. Serve on the rocks, or stir with ice till chilled then strain and serve up.

 

Root-Bourbon Old Fashioned with Carbonated Cherries

Makes 1 drink 

1 1/2 oz Hudson Bay Bourbon
3/4 oz ROOT liqueur
1/4 oz Vanilla Bean Syrup (recipe follows)
Dash of Fee Brothers Old Fashion Bitters
Carbonated Cherry (method follows)

Measure the bourbon, ROOT, syrup and bitters into a mixing glass. Fill mixing glass three-quarters full with ice. Stir with a bar spoon until chilled. Strain over fresh ice in an old fashioned glass. Garnish with carbonated cherry.

Carbonated Cherries
Makes about 1 cup

1 (10-oz) jar maraschino cherries
iSi (0.5 liter/pint) Gourmet Whip Plus
Kayser CO2 Chargers

Drain cherries and discard juice. With a paring knife, slit each cherry from the bottom to butterfly them. Place cherries in iSi Gourmet Whip canister. Cap and seal. Charge with twoC02 soda chargers, give it a light shake and then let sit refrigerated overnight. When you are ready to serve cherries, release the CO2 by squeezing the handle. It is very important that all the gas is released! Then unscrew the top and remove cherries to a container with a tight-fitting lid. Cherries will stay fizzy for about 15 to 25 minutes.

Vanilla Bean Syrup
Makes about 3 cups

1 large vanilla bean
2 cups sugar
2 cups water

Split the vanilla bean in half lengthwise and with a knife blade scrape out the pulp. Place the split bean pod and the vanilla bean pulp into a small pan with the water and sugar. Bring to a boil and then remove from heat. Cool. Can be stored, refrigerated, for up to 1 month.

WhipRite Whip Cream Dispensers

Creamright has just unveiled a new line of dispensers called WhipRite! The WhipRite dispenser is one of the best values of any compact whipped cream maker available. Featuring a heavy-duty aluminum head, you can be sure that this dispenser will work flawlessly every time. WhipRite whipped cream dispensers are suitable for home use, or light commercial use. Each dispenser also features an aluminum bottle, attractive black lacquer finish, three decorator tips, cleaning brush and instruction booklet. A half pint dispenser will hold up to a half pint of liquid whipping cream and produce approximately two pints (in volume) of whipped cream.  It comes with a one year manufacturer warranty.

Cannoli Filling

A couple weeks ago I came back from a trip around Europe on my honeymoon, one of the countries we went to was Italy. We went to a few cities in Italy were we had delicious food – the pizza was delicious the pasta was fantastic… But the cannoli was memorable! I thought I had the best cannoli in Boston, until we went to Palermo(Sicily, where the cannoli originates) where I had the most delicious cannoli I’ve ever eaten! Try this recipe for cannoli filling, It’s very good! I’m not sure I can say it beats the flavors of the cannoli we ate at the outdoor caffè in Palmero, but its close! A great tool that can be used to evenly place your cannoli filling is the ISI “Fill It” tool.
Cannoli Filling
1 (8 oz.) ricotta cheese
1 c. regular whipping cream
1 tsp. vanilla
1/2 c. confectioner’s sugar
1/4 c. grated orange rind (fresh, ground or orange rind in jar to garnish) ( optional)
1 c. mini-chocolate chip morsels to garnish
Add ingredients into your whipped cream dispenser (except the chocolate chips and orange rind for garnish) Put the top on the dispenser and shake ingredients well. Dispense one whip cream charger into your dispenser and shake again.

Meyer Lemon Clouds with Lemon Whipped Cream

Spring is finally upon us the weather has finally turned around and the flowers are blooming! Check out this delicious recipe for Meyer Lemon Clouds with Lemon Whipped Cream, its sure to start your spring off right!

Ingredients:

For the meyer lemon clouds:
1/2 cup plus 2 tablespoons sugar, divided
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup plus 2 tablespoons fresh Meyer lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons 2% milk at room temperature
1/4 teaspoon salt

For the whipped cream (1 pint dispenser):
1 pint regular whipping cream
2 tablespoons powdered sugar                                                           1 teaspoon Vanilla
2 teaspoon fresh lemon juice
1 cup fresh, washed blueberries for garnish                                 1 tablespoon finely grated lemon peel for garnish

Directions:

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine just 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.

Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water and set aside to cool.

To prepare the whipped cream, combine the whipping cream, sugar, grated lemon peel, and fresh lemon juice in a chilled bowl and beat with an electric mixer until soft peaks form.

Serve each “cloud” warm or chilled, topped with the whipped cream and a handful of fresh blueberries.