Milk & Cream
3644 recipes found
Compound Butter
A mixture of butter and other ingredients makes a compound butter, which can be used as a kind of insta-sauce on top of cooked meat, vegetables or fish. A classic variety is maître d’hotel butter, which uses thyme and lemon juice as flavoring agents. But a cilantro-and-lime-juice compound butter is a marvelous thing to apply to fish, and you could even think of adding a tiny dice of jalapeño pepper to the mix. Lemon-basil is terrific as well — you could add some garlic to that and omit the shallots. Some cooks take maître d’hotel butter and add Roquefort cheese to it as a topping for steak. Compound butter is a theme on which to improvise. The following recipe provides the basic instructions.
No-Churn Ice Cream
Made without an ice cream maker, this custard-base ice cream is frozen solid in a loaf pan, then churned until creamy in a food processor or blender. It's best scooped straight from the machine, when it has the satiny-chewy texture of soft serve. If you do want to make it ahead, you can return it to the freezer for up to a week, then let it sit at room temperature for 20 minutes before serving.
Classic Hot Fudge Sundae
There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.
Boiled New Potatoes With Carrot Butter
Turkey Tikka Masala
This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal.
Classic Custard Ice Cream Base
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
Salted Caramel Ice Cream
This luxurious ice cream is the ideal balance of sweet yet salty and rich yet light. It's custard-based, which means you have to separate a lot of eggs (six), but the thick and silky results are worth a little bit of fuss. For something a little lighter, use more milk and less cream, as long as the dairy adds up to three cups. You can also cut down on egg yolks for a thinner base, but don’t go below three. Despite the rumors, making caramel is not hard, but it can be a little tricky. If this is your first time, make sure you have enough sugar for a second batch in the event your first is a bust. Also, remove the cooking caramel from the heat just before you think you need to to prevent burning.
Philadelphia-Style Ice Cream Base
Made without eggs, this ice cream is much less rich than those made with a custard base. The lack of eggs also allows the flavorings to shine through, making it a light in texture yet intense in taste. Using a combination of granulated sugar and liquid sugar (corn syrup, honey or agave syrup) helps keep the texture smooth and silky.
Ginger Butterscotch Sauce
This recipe came to The Times from the pastry chef Pichet Ong, who developed it when he worked at Spice Market and 66 in New York. He served it over a kabocha squash pie with a lime graham cracker crust, but it would go equally well over cheesecake, key lime pie or chess pie. It takes about a half-hour of your time, and will add a buttery note to any dessert.
Mustard Sauce
Warm Potato Salad
Corn Flan
Bisque
Mac-and-Cheese
Noodle and Apple Kugel
This comforting kugel tastes much richer than it is, and it is certainly lighter than a traditional kugel (though it is not a low-calorie dessert). I’ve made this with Golden Delicious apples and with tarter varieties like Pink Lady; I liked it both ways.
Coconut Caramels
Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that’s what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.
Murbeteig or Sugar-Cookie Dough
Brazilian-Style Steaks With Country Sauce
Nathan Family Butter Cookies
Chilled Golden Beet and Buttermilk Soup
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity. Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream. Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
Baked Eggs With Crème Fraîche and Smoked Salmon
Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper. These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result. Serve them with toast, croissants or crusty bread — something to mop up the last bits of yolk and cream at the bottom of the ramekins. You won’t want to leave behind a single drop.
Rice and Beans (Riz et Pois)
Lemon Curd
Lemon curd sits in that elusive space between soothing and exciting. Its texture is smooth and comforting and its flavor is zesty, a delicious contradiction. Curd is easy enough to make, just stand by the pot — it calls for attention. Once made, the curd can be packed in a closely covered jar or container; it will keep well in the fridge.