Cheese

Herb Cream with Capers

Name: Herb Cream with Capers
Yield: Serves 4
Cuisine: French
Ingredients: 1 cup heavy cream; 1 1/2 tablespoons chopped flat leaf parsley; 1 tablespoon chopped tarragon; 1/2 tablespoon thinly sliced chives; 2 tablespoons capers, drained; Grated zest of 1 lemon; 1/2 tablespoon fresh lemon juice; Coarse or kosher salt; Freshly ground black pepper

by: Amanda Hesser

January 8, 2010

5 1 Ratings

Serves 4

Jump to Recipe

Author Notes

Who said whipped cream had to be for dessert? For years I've been making a savory whipped cream seasoned with herbs, lemon zest and capers and serving it with smoked salmon and crackers. I got the idea from a restaurant I worked at in France 15 years ago.

So here is my top-secret (well, not really), impossible-to-screw-up (yes, really) recipe. Once you get acquainted with savory whipped cream, open your fridge and branch out -- right now, I'm really into a plain horseradish version that's terrific with roast beef (a recipe attributed to Mary Lincoln, the wife of Abraham Lincoln). You could also do:
hot smoked paprika (to go with brandade); or

creme fraiche, ginger and lime (to dollop on top of corn soup). —Amanda Hesser

Test Kitchen-Approved

What You'll Need

Ingredients

1 cup heavy cream
1 ¹/₂ tablespoons chopped flat leaf parsley
1 tablespoon chopped tarragon
¹/₂ tablespoon thinly sliced chives
2 tablespoons capers, drained
Grated zest of 1 lemon
¹/₂ tablespoon fresh lemon juice
Coarse or kosher salt
Freshly ground black pepper

Directions

In an electric mixer fitted with a whisk, beat the heavy cream until it holds a stiff peak. Use a rubber spatula to fold in the remaining ingredients. Season to taste with salt and pepper.

Tags:

See what other Food52ers are saying.

Lynne Faubert
mtrelaun
Amanda Hesser
nsj

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

Popular on Food52

7 Reviews

nsj January 14, 2010

Lynne, will you post the your chickpea-potato cakes! Thanks.

Lynne F. January 14, 2010

Sure, with pleasure. I'm in a bit of a rush today, I'll try to get to it by tomorrow, it's a great recipe!

Lynne F. January 16, 2010

Hi, nsj :) Recipe has been posted under Samosa-style Chickpea Potato Cakes. Enjoy!

Lynne F. January 9, 2010

Thanks so much for reminding me of savory whipped cream. I made this using green onion and chopped coriander instead, to serve with chickpea-potato cakes (kind of samosa but just breaded, no chiles because of my 3 yr-old). The crunchiness of the cakes, the airiness of the cream, it was a gorgeous match. Owe you :)

Amanda H. August 1, 2010

Chickpea-potato cakes sound good! Thanks for trying out the cream.

mtrelaun January 8, 2010

I love this idea, Amanda! Can you make the cream a little ahead of time and refrigerate, or can it only be prepared à la minute?

Amanda H. January 8, 2010

You can definitely make it ahead of time and keep it in the fridge. Wouldn't leave it for more than 4 hours though.

Cheese