Aerated Ranch Dressing

It might just be me, but I think that you could put ranch dressing on almost anything and it will taste good. As a kid if my mom allowed me to have it on my salad, it was always enjoyable. In college, well I had it with everything from pizza and french fries to sandwiches. Now,  every time I think about ranch dressing, I think of an episode of MTV’s True Life a few years ago where they featured a girl who carries around a bottle of ranch dressing with her in her purse. Wow, that’s some serious love, but who am I to judge!  It’s no secret that ranch dressing is a favorite for a lot of people and who can blame them- a good ranch dressing is really good!

Maybe you’re  the die-hard ranch lover, or maybe you enjoy the occasional ranch dressing on your salad or you want to swap out mayonnaise on a sandwich for a little ranch.  There are many uses for it that can enhance the flavor. Here is a recipe for an aerated ranch dressing (which I prefer) that’s a little lighter without loosing the flavor.

This recipe was created for a 1/2-pint Cream Whipper; it can be left as is or doubled for use in the standard pint-size cream whipper. The dressing will hold up for over a week in the refrigerator in the whipper or about 20 minutes at room temperature once dispensed.

Ingredients

  • 3/4 cup low-fat buttermilk
  • 1/4 cup sour cream
  • 1/2 teaspoon Worchestershire sauce
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar

Procedure

Whisk together all ingredients until well blended. Pour into dispenser, seal, charge with one N20 charger, shake well and serve.

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.

 

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.