Milk & Cream
3644 recipes found
Michel Guérard's Celeriac Purée
Michel Guérard discovered that a small amount of rice amps up creaminess in a puree recipe without losing that any of the flavor of the celeriac vegetable.
White Chocolate and Fennel Truffles
The fennel combined with the sea salt flakes cuts through the richness of the white chocolate ganache and makes this a lovely recipe and after dinner treat.
How to Make Buckeye's
My Mom’s Buckeye recipe. She always made them every Christmas and my son Jimmy loves them.
Mediterranean Lentil Purée
The spicing here is the same as one used in a popular Egyptian lentil salad. The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
Chocolate Pomegranate Truffles
I love this recipe -- these Truffles present beautifully and I love the use of Pomegranate molasses with the chocolate. I would certainly make these again!
Belgian Rice Pie
A typical Belgian desert. Belgians families and friends love to get together on Sunday afternoon to eat pies of all kinds and this is one of them. I usually make the pie crust myself as well.
Toasted mixed nut butter
I started making this a few years ago. I get the nuts at a bulk store or middle east grocery to save some money. Toasting the nuts really adds to the flavor. Use whatever you have on hand and experiment.
Orange Vanilla Quince Butter
A good friend from Hawaii recently visited for a weekend. We crammed a lot of good things in, and on the final day did a tour of several local distilleries. Our last stop was Stone Barn Brandyworks. The owners happened to have a huge bin of fresh Comice pears and a smaller bin of fresh quince they were turning into fruit brandies. The owner kindly sliced up a pear for us to eat while we were sampling their booze. Unfortunately most quince varieties are not for raw eating so no quince tasting for us. Even more unfortunately, my friend had never had the opportunity to try quince. I decided I should make some quince butter to send to her. Researching recipes I found an interesting one from Cooking Light. In the recipe the quince is cooked in a dilute sugar syrup. Once it's softened the quince is removed and puréed, and the syrup is cooked down until all of the water has been removed and the sugar hits the soft ball stage. The puréed quince and sugar and mixed back together to form the final butter. I'd never made a fruit butter this way before, but my curiosity was definitely piqued. I decided to give it a go with a few modifications. I thought some citrus and vanilla would enhance the lovely floral flavor of the quince. I replaced part of the water with freshly squeezed orange juice, and added some finely minced zest and vanilla seeds to the finished butter. To enhance the flavor further I cooked the quince with the vanilla pod and a sachet containing some orange peel as well as the quince peelings. The technique worked beautifully, and the resulting butter is fantastic. If you'd like to preserve some quince I urge you to give it a try. (Note: I've not tried the technique with apple butter, but I'm betting it would work, and it is on my fall to-do list.)
Caramel Pudding (Karamellpudding)
Several years ago we hosted an exchange student from Norway for the year. Maren is a delight and she shared some family recipes with us. At Christmas, we had a party with many of the traditional foods she would eat at home in Norway. My favorite dessert from the evening was karamellpudding, or caramel pudding. Custard is a weakness of mine that I happily embrace! Maren’s family serves this dessert on Christmas evening. It’s a flan-like pudding with a smooth, silky texture and lightly sweet flavor. Vanilla shines here! It needs to be prepared the day before to have time to chill overnight. Serve it with whipped cream and some fresh berries.
Black Rice Pudding with Mango & Mint
This black rice pudding recipe is divine! The sweetness of the mango allows the pudding to be made less sweet but feel free to add more sugar if you'd like.
Vanilla Bean Crème Brûlée
Millet with Three Cheeses
Brown Butter Marshmallow Popcorn
I really loved how the vanilla and Brown Butter brought the marshmallows and Popcorn to a-whole-nother level in this recipe. You're going to love this treat!
Broccoli Soup
Grape Faux Bubble Tea
As fun as bubble tea is to drink, the tapioca pearls equal extra carbs. This version allows you to indulge while keeping your carb count down, and the grapes at the bottom will absorb the flavors of the tea. Buy the smallest black grapes you can find. This can be a vegan version by using a non-dairy milk, such as coconut, almond, or soy.
Grape Fool
Adapted from the recipe for Grapes with Brown Sugar and Sour Cream in James Beard’s American Cookery and inspired by my dunking a grape directly into the container of sour cream, then into the sugar bowl, and popping it right into my mouth. This is way more classy.
Homemade Fruit Yogurt
I've homemade raspberry, peach, and blueberry yogurt with this recipe, always cooking the fruit down with just a sprinkle of raw sugar to coax out the juices.
Home made spiced Paneer
Tongle tickling variation on the regular Paneer. You won't find this flavor in any store bought brick! I first tasted this Paneer (Fried into a Pakora) at Chef Vikas Khanna's restaurant Junoon. The flavor induced such an AHA moment and Chef Khanna was gracious enough to mention that the Paneer was made from scratch everyday at the restaurant. Not sure what other spices went into the Junoon Paneer, and quite frankly, I did not ask,I preferring to create my own version. Pepper & coriander were definitely in the cheese. Feel free to adjust the amount of spice to your personal preference
“Burn-Your-Fingers” Mussels (to dip in Lemon-Black Pepper Butter)
The first time I ate shellfish prepared this way, they were tiny scallops called Coquilles “Brûle Doigts,” and I was in a fish bistro in Paris named La Cagouille. I’ve been making them at home ever since—sometimes just for myself! On a trip to San Francisco, I found them again, on the menu of an incredible bistro named “LuLu.” Then owner, Reed Hearon, had named them after the same bistro in Paris, and we had a great conversation about how much we both like La Cagouille—and mollusks prepared this way. I think you will, too!
Butter and Buttermilk
This recipe is adapted from Anne Mendelson, the author of “Milk: The Surprising Story of Milk Through the Ages.” It’s a bit of a project. There’s a fair amount of stirring, processing, straining and separating. But the result is butter and buttermilk from your own kitchen, making this a fun recipe to make with children in advance of meals featuring their flavors.
Tofu With Peanut-Ginger Sauce
If you don’t feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Flaky Buttermilk Biscuits
To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can’t go wrong.
Oven Braised Buttermilk Chicken with Za'atar
In addition to looking cool Frenching the chicken legs releases the tendons that are sometimes stringy and tough. This allows the legs to become tender and succulent.
Cafe Amande
A cocktail inspired by my morning cup of coffee. Infusing almond milk and coffee liqueur this cocktail packs the punch you need. I can’t stand to be wasteful and the end of the coffee pot in the morning or the last of the vanilla almond milk is no exception. I like to save the last little drops of yumminess and freeze them into ice cubes for this cocktail. Cheers!