Pineapple Caramel Coconut Casserole

Ingredients:
2 cups whipping cream
½ cup icing sugar
1 cup caramel syrup
1 store-bought sponge cake (1 pound size)
1 cup chopped canned pineapples
½ cup of the liquor from the can of pineapples
½ cup shredded coconut
1-2 drops of vanilla extract (or 1 teaspoon vanilla essence)
Maraschino cherries for decoration
Prep:
In a bowl combine the whipping cream with the vanilla essence and icing sugar. Pour it in the bottle of the cream whipper and use with two cream nitrous chargers immediately, shaking after each application. Remove the cream chargers and put the dispenser in the fridge. Cut the pound cake into 1-inch square pieces. Toast the shredded coconut on a flat pan, stirring briskly, till lightly golden. Remove from the heat and spread out over a flat surface. Let cool.
Meanwhile, in an 8 x 10 (or 10 x 10 baking dish, or whatever suits your fancy, as long as the bottom can be covered by sponge cake without much leftover remaining) put the sponge cake pieces down, taking care to cover the surface of the bottom of the dish fully, but not crowding it.
Drizzle the pineapple liquor over the layer of cake, and then lay down a layer of the whipped cream, using a little more than half of the total amount of the cream. Over this layer, arrange most of the chopped pineapples, reserving a few for decoration and sprinkle with the toasted
coconut, reserving a couple of teaspoons’ worth to decorate the top. Drizzle most of the caramel syrup on top of the coconut and cover with the remaining whipping cream. Decorate the top with the reserved pineapple bits, maraschino cherries, caramel syrup and
coconut. Let sit in the fridge for at least an hour before serving. This recipe is best served cold, but not frozen, and can be kept in the fridge for up to a week. The topping will last longer due to preserving with the cream chargers’ nitrous oxide gas.

Infused Whiskey

Ingredients

  • 1/4 cup caraway seeds (1 ounce)
    2 cups rye whiskey

Directions
Step 1
In a small skillet, toast the caraway seeds over moderate heat, tossing, until fragrant and just starting to brown, about 4 minutes. Transfer to a plate and let cool completely.

Step 2
Combine the toasted caraway seeds and rye in the canister of a 1-pint whipper. Seal the siphon and charge it with one cream (N20) cartridge. Shake the siphon to distribute the gas. Let stand at room temperature for 1 hour.

Step 3
Turn a 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 the gas has been released, unscrew the top and strain the caraway-infused rye into a glass bottle or jar.

Whipped Sabayon

Ingredients
4 large egg yolks
1/4 cup plus
2 tablespoons sugar
1/4 cup dry Marsala wine

Directions

Step 1
Bring a medium saucepan of water to a simmer; turn the heat to moderately low. In a large heatproof bowl, beat the egg yolks with the sugar. Set the bowl over the simmering water and whisk the yolk mixture until it’s hot and foamy, about 4 minutes. Gradually add the Marsala and cook, whisking constantly, until the sabayon is thickened and leaves a ribbon trail when the whisk is lifted, about 4 minutes longer. Don’t cook the sabayon for too long or it will curdle.

Step 2
Remove the sabayon from the heat and let the sabayon cool slightly. Pour the sabayon into the canister of a 1-pint dispenser. Seal the siphon and charge it with one cream (N20) cartridge according to the manufacturer’s instructions. Shake the siphon to distribute the gas. Repeat with an additional cream charger. Refrigerate until ready to serve, if desired.

Step 3
To serve, hold the siphon upside down and shake it. Press the lever to release the sabayon.

Sriracha-Ranch

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.

Wedge Salad Foam

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.

Fast Pickle Recipe

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.

Onion Ring Batter

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

 

Step 1    

In a bowl, whisk 3/4 cup of the all-purpose flour with the rice flour, 1 1/2 teaspoons of salt and the baking soda. Whisk in the beer and vodka until the batter is very smooth. Strain the batter, then pour it into the canister of a 1-pint iSi Gourmet Whip Plus siphon. Seal the siphon and charge it with one iSi cream (N20) cartridge. Shake and repeat with a second cream cartridge.

Step 2    

In a large saucepan, heat 2 inches of oil to 350°. Put the remaining 1 cup of all-purpose flour in a shallow bowl. Dredge the onion rings in the flour. Working in 3 to 4 batches, shake off the excess flour and transfer the rings to a large bowl. Holding the siphon upside down, carefully press the handle to dispense just enough batter to coat the rings. Using tongs, lift the onion rings from the batter, allowing any excess to drip off, and carefully transfer them to the oil. Fry the onion rings until they are golden brown and puffed, about 3 minutes per batch. Drain on paper towels and season lightly with salt. Repeat with the remaining onion rings and batter; serve hot.

Parmesan Cream

Ingredients

  • 1/2 teaspoon onion powder
  • cup heavy cream
  • 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.

Shrimp Dip Cream

Ingredients

  • 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.

Crab Cake Sauce

Ingredients

  • 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.

Grits and Cream

Ingredients

  • 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.

CAPER-ONION WHIPPED CREAM

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.

Savory Whipped Cream

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.