Recipes with cream

Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.

Rum truffle dessert cocktail: dark rum, crème de cacao, and hazelnut liqueur blended with chocolate ice cream and crowned with whipped cream. Served in a brandy snifter for a sip-it-slow sweet finish.

Frozen chocolate souffle cake: a flourless cocoa meringue base topped with rum-whipped cream and chocolate chips, chilled overnight, then served straight from the freezer. Airy, rich, unusual.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.

No-bake double cheese cheesecake combines cream cheese and cottage cheese in a lemon gelatin filling, set in a buttery graham cracker crust. Light, tangy, fridge-set summer dessert.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Lemon sour cream pie folds tangy sour cream into a stovetop lemon curd for a creamier, less sharp filling. Topped with whipped cream and lemon twists in a baked pastry shell.

Flourless chocolate cake with crushed amaretti cookies, cocoa, and cream baked in a water bath. A dense, Italian-style loaf cake with almond flavor and a fudgy, custard-like center.

Swiss cheese salad with hard-boiled eggs tossed in a creamy sour cream dressing spiked with mustard, horseradish, and cumin. Served chilled on crisp lettuce.

Bacon and sharp cheddar quiche with green onions sautéed in bacon drippings, a half-and-half custard, and a kick of cayenne and dry mustard. Rich, savory, and sliceable for dinner or party appetizers.

Cocoa cream pie with a from-scratch chocolate pudding filling made from cocoa powder, milk, and cornstarch in a baked pie shell. Topped with whipped cream after chilling 6-8 hours.

Tender corn muffins made with sour cream, butter, and cornmeal for a moist, slightly sweet crumb. The sour cream and baking soda give these an extra-light texture.

No-bake fruit and nut tarts filled with sliced bananas and plumped raisins folded into sweetened whipped cream, topped with more cream, cherries, and chopped nuts.

Creamy lox dip with smoked salmon, cream cheese, sour cream, and fresh chives. A Lower East Side-inspired spread for bagel chips, cucumbers, and crudites, ready in 10 minutes.

Swiss vegetable dip blends Knorr vegetable soup mix into sour cream and mayonnaise, then chills until the dried vegetables soften into a creamy, herby crudite dip. A make-ahead party classic with three ingredients.

Three-ingredient dip with vegetable soup mix, sour cream, and grated cheddar cheese. A creamy, savory party dip that needs just 2 hours of chilling to develop flavor.

Strawberries Romanoff muffins are a no-bake brunch trick: toasted English muffins spread with cinnamon-raisin purée, piled with hulled strawberries, drizzled with brown-sugar sour cream, and topped with toasted almonds.

Creamy pumpkin pecan pie with toasted pecans pureed into the filling itself, plus heavy cream, dark rum, and warm spices. A decadent twist on traditional pumpkin pie.

Creamy sour cream clam dip with lemon juice, celery salt, and minced onion. A no-cook retro appetizer that comes together in minutes using canned clams.

Potato cream filling whips mashed potato with butter, cream cheese, sour cream, sugar, and citrus zests for an unexpectedly silky pastry filling. The Polish-style heritage use for leftover spuds.

Rosemary scones with fresh herbs, plump raisins, and a crackly sugar-crusted top. The piney rosemary plays beautifully against sweet currants and rich cream for a tearoom-worthy bake.

Crushed crackers folded into stiff meringue with pecans create a crispy-chewy crust that bakes into a pie shell, topped with whipped cream and fresh strawberries.

Noodles with blue cheese sauce made from crumbled blue cheese, cream, and Parmesan tossed with hot pasta. A bold, tangy three-ingredient cheese sauce.

Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.

Smoky corn salad with steamed fresh corn, cubed chicken, smoked cheese, black olives, and red bell pepper in a creamy mayo-sour cream dressing. A hearty chilled salad.

Zucchini Parmesan casserole with sour cream, egg, paprika, and buttered bread crumbs baked until golden. A creamy, cheesy side dish for summer squash season.

This is the easiest way I know to cook tender and delicate salmon. It's especially good prepared with fresh dillQbut if you prefer chives or basil, it's still a delightful dish.

Butter balls made from breadcrumbs, butter, cream, eggs, and allspice, rolled and dropped into chicken noodle soup. Old-fashioned soup dumplings that cook right in the broth.

So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.

Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.

Rich chocolate cheesecake with a chocolate wafer crust, melted semi-sweet chocolate folded into the filling, and a tangy sour cream topping. A dense, slice-with-a-warm-knife dessert.

Hot seasoned ground turkey and corn tossed with salsa, piled over crisp shredded lettuce with tomato, red onion, lime wedges, and sour cream. A Southwestern taco salad without the shell, ready in 20 minutes.

Chilled pea soup with watercress, basil, and potato, pureed silky and finished with cream. Topped with crumbled bacon, sour cream, and whole peas for textural contrast in every spoonful.

Mocha layer cake made with cocoa and strong coffee, filled with sweetened whipped cream, dates, and nuts. A vintage two-layer cake dusted with powdered sugar.

Steamed mussels tossed in caramelized onions, white wine broth, balsamic vinegar, and cream. A rich, savory one-pot seafood dish that's restaurant-quality in about an hour.

Eggnog cheesecake flavored with rum and nutmeg, baked in a crumb crust with a high-low oven method for a silky, crack-free top. A festive holiday cheesecake for rum-lovers.

Using fresh strawberries, eat with the light whipping cream, very good.

Strawberry frozen yogurt made with plain yogurt, sieved strawberries, whipped cream, and gelatin. A no-churn frozen dessert set in an ice cube tray without a machine.

Rich chocolate cake made with melted unsweetened chocolate, sour cream, brown sugar, and boiling water. Deeply fudgy, tender, and best served with whipped cream.

Favourite sour cream apple pie tosses tart apples in a vanilla sour cream custard, then crowns it with a crunchy walnut-cinnamon sugar topping. No butter in the topping means a cleaner, crispier nut crust.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Homemade spumoni with vanilla bean custard, whipped cream, maraschino cherries, candied orange peel, and slivered almonds frozen in a mold. Classic Italian ice cream dessert without a machine.

Soft Southern cream cookies made with sour cream for a pillowy, cake-like texture. Pressed flat with a cinnamon-sugar coated glass and baked until barely golden.

Turkey sandwiches with herbed cream cheese spread made from reduced-fat cream cheese, sour cream, tarragon, parsley, and green onion. A flavorful upgrade to plain deli turkey.

Chocolate-coconut layer cake with tender buttermilk chocolate layers, flaked coconut folded through, and a rich walnut-chocolate filling between whipped cream layers.

Iced cucumber yogurt soup: a no-cook chilled soup blended with mint, scallion, lemon, and garlic, then enriched with sour cream and yogurt. The summer starter that cools the room as it cools the palate.

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.