Ask MetaFilter questions tagged with cream and recipe

What flavours go with bananas?

dirtynumbangelboy — Tue, 23 Jun 2009 10:04:45 -0800

Twofer: whipped cream and bananas. Yes, this is SFW. I am making a banana mousse (amongst other things) in a few weeks for my sister's housewarming. It's a very simple recipe: whip cream, fold in pureed bananas, chill. I'm serving it with a little salted star anise caramel (brown sugar, star-anise infused butter, sea salt) which cuts nicely through the sweetness, and a sliver of banana wrapped in a wonton with black pepper and fried until crispy, which also helps cut the sweetness.

My problem is the richness. I would like to infuse the cream with something to counteract the richness of the dish (particularly since it's late July), but I have two questions:

1) The only method I know for reliably infusing cream is to bring the cream to just before a simmer with whatever is being infused into it. Will cream still whip properly if I do that and then chill before whipping? If not, is there another way to infuse cream that will work? Bear in mind I will not have access to a professional kitchen or professional-grade equipment, though shopping for unusual ingredients/additives is possible.

2) What flavour should I use? I'm usually good at flavour combinations, but this is eluding me because--no matter how much I love them--bananas do taste kind of weird.

Russian pasta?

LN — Wed, 22 Apr 2009 06:28:23 -0800

Help me find a cream-vodka pasta sauce recipe? I had a pasta dish at a restaurant a little while ago, which was really good, and am having trouble finding a recipe for it. the restaurant called it "Pasta Romanov", and it was a cream-based sauce with vodka and cracked black pepper. It didn't have tomatoes in it. It was rich-tasting, but the flavours were balanced, and I came away from the meal thinking, "mmm! I'd love to make that for a dinner party!"

I've looked online for a recipe, without much success. I've also tried adapting other cream-based sauces, but again, without success.

Has anyone run across such a sauce before, and can they point me in the direction of a good recipe for it??

Help my filling be less moist

merocet — Tue, 26 Aug 2008 22:49:27 -0800

Any ideas on a recipe to make a cream filling for my cookies that will approximate the texture of the filling in Carr's Ginger Lemon Cremes? The texture is the same as custard creams, and bourbons and for our American friends, Oreos. I'm looking for moist but satisfyingly solid rather than soggy. All I can manage is deliciously lemony but a bit runny.

Winter Ice Cream Extravaganza.

hermitosis — Mon, 12 Nov 2007 12:40:05 -0800

Cold-weather ice cream suggestions/recipes? I want a whole new palette of ice cream flavors that are perfect for cold weather, use seasonal fruits/ingredients, or are perfectly (or suprisingly) paired with other cold-weather foods and beverages. Bonus points for recipes that allow me to make or blend them myself.

I'm NOT really looking for the sort of seasonal gingerbread/peppermint/pumpkin flavors that the regular brands march out over the holidays. These tend to be sticky sweet and incredibly obvious. I'd prefer complexity of flavor to mere sweetness, which is where pairings might come in handy.

This question was inspired by Vosges' Naga flavor, a curry and coconut custard, which is so buttery that it alternates between sweet and salty on the tongue. I'd love to find a way to approximate it.

Inspire, challenge, and surprise me.