Archive for the ‘Recipes & Ideas’ Category

Shamrock Shake Makeover – Recipe

A Shamrock Shake Topped with Peppermint Whipped Cream

Happy St. Patrick’s Day! If you’re not so into corned beef and cabbage, may we suggest a Shamrock Shake to satisfy the Irish in you today.

While you could certainly trek on down to your local McDonald’s to find this seasonal shake, how about making your own version at home with mint chocolate chip ice cream (a little chocolate makes everything taste better) blended smooth with milk and topped with fresh peppermint flavored whipped cream made easy in an iSi Creative Whip for a little extra minty zip!

Makes 2 servings
1 pint good quality mint chocolate chip ice cream
1 cup milk, less if you like a thicker milkshake
2 tablespoons sugar

Combine all ingredients in a blender. Mix until smooth. Pour into glasses and top with peppermint whipped cream.

Note: If your mint chocolate chip ice cream comes untinted, just add a drop of green food coloring to put it in the St. Patrick’s Day spirit.

Ingredients for 1 pint Creative Whip:
1 pint (2 cups) chilled heavy cream
2 tablespoons powdered sugar
1 teaspoons peppermint extract or Monin peppermint syrup

Add sugar, peppermint extract, and food coloring (if adding) to heavy cream and swirl or stir to dissolve completely. Screw on one iSi cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.

Note: Granulated sugar can be substituted. However, with all granular sweeteners, make sure to stir until the sweetener is completely dissolved into the cream before pouring in the whipper. Other natural sweeteners, artificial sweeteners, flavored syrups or liqueurs can used as well. Sweeten to taste. If using Monin peppermint syrup, no additional sugar is needed in the recipe.

Click here to see a fun, retro video about MacDonald’s Shamrock Shake posted on Serious Eats.

Post by Judiaann Woo. Photo courtesy of Gregor Halenda Photography.


In a Pickle: CO2 vs. N2O for Fry Batters – Fried Pickle Recipes

Crispy. Sweet. Sour and a little salty. And…warm?! Yes friends, a good fried pickle is certainly something to love. At Flip Burger Boutique found in Atlanta, GA and Birmingham, AL, fried pickles are one of the most popular items on the menu. The secret to their success? Chef Andrew Nix of Flip tells all in the Birmingham News blog post, utilizing an iSi Creative Whip to create his vodka-tempura batter. The result is a lighter and crisper fried pickle – no soggy or greasy gherkin found here! While Chef Nix prefers to create his batter with an iSi cream charger, other chefs go for the soda charger.  Naturally, we had to test it both ways:

Fairly simple in execution, there are the basic rules to remember: Don’t overmix your tempura batter and keep in mind basic frying 101 rules (keep the heat consistent)!

The results? Yes, there are some differences in the batter, but the differences were subtle. The batch made with the soda charger produced an especially light and airy tempura batter that tasted almost grease-free. However the batch made with the cream charger seemed a bit heavier, producing a grainier, more bread-like texture.

Which do you prefer? Either way, these babies will put a smile on your face. After all, who doesn’t love a good fried pickle?

Ingredients for tempura batter:
1 cup all-purpose flour
1 cup rice flour
1 cup light beer
¾ cup vodka
¼ cup water
1 teaspoon honey

Combine all-purpose flour and rice flour together in mixing bowl and slowly add in liquid ingredients. Pour into a 1-pint iSi Creative Whip and screw on an iSi soda or iSi cream charger. Shake and let stand 10 minutes.

Ingredients for fried pickles:
1 cup bread and butter pickles, sliced thinly (about ¼ inch)
1 cup all-purpose flour
1 cup tempura batter (see recipe above)
1 teaspoon dill, minced
salt and pepper, to taste

Place pickles into mixing bowl, straining first. Toss pickles into all-purpose flour, shake off excess flour and place in clean, mixing bowl.  Spray tempura batter lightly on pickles and toss until thoroughly covered. Shake off excess tempura batter and drop into fryer set at 325F. Fry until golden brown and crisp.

To serve:
Once pickles are done, place pickles into clean mixing bowl (you can line it with a paper towel to help absorb excess grease) and season with salt and pepper. Add dill while pickles are still hot.

Post by Bao Ong

Photos courtesy of Tom Henning


Sneak Tasting: International Home + Housewares Show 2011

Will we see you at the International Home + Housewares Show 2011? We’ll be there and we’re so excited! The industry-only event runs March 6 through 8 in Chicago. We’ll be serving sweet and savory bites, including mini Easy-iSi-Cheese Burgers. Our recipe  is made with real, aged cheddar cheese and was inspired by our friend, Top Chef All-Star finalist, Richard Blais and his Cheese Wizard recipe. Richard stopped by our booth last year!

This year we’ll be on the lookout for even more celebrity chefs in the house, including Emeril; Iron Chefs Masaharu Morimoto, Cat Cora, Michael Symon, and Marc Forgione; Food Network stars Paula Deen and Guy Fieri; Top Chef Master Rick Bayless; beloved PBS chefs Sara Moulton and Ming Tsai; Australian chef (and one of People’s Sexiest Men Alive!) Curtis Stone – and many more.

We’ve been working on the menu throughout the year, perfecting recipes at work and home, with family and friends, for holidays and every day.

Our Home + Housewares Show 2011 menu includes:

Belgian Waffle Bites with Coffee Whipped Cream
Easy Cheese Sliders
Donut Holes with Mocha Mousse
Coconut Milk Pancakes with Banana Cream
Andouille Sausage & Mash
Angelic Devil’s Food Cake with Cinnamon Cream
Raisin French Toast Sticks with Maple Whip
Tiny Tot Shrimp Po’ Boys with Creole Dressed Slaw

Every item will feature live demos of the Creative Whip, using cream and soda chargers, as well as our Easy Whip, Gourmet Whip, and Fill It injector tips – to stuff those cream puffs.

We hope to see you at the show, but even if you can’t make it let’s meet back here where we’ll share our insider peek during the event and wrap up with more recipes you can make at home!


A Refreshing Valentine’s Day Mocktail

Cranberry Rosemary Mocktail Brings out the Valentine’s Day Romance

There’s the glass of Champagne before the nice dinner  and then there’s some chocolate to savor. A toast on Valentine’s Day is in order when you’re spending it with a loved one.

But if you’re pregnant or someone who simply doesn’t (or can’t) drink, worry not! Mocktails are all the craze these days.

The iSi Creative Whip can help you come up with some tasty, fizzy options. Below is a recipe for a refreshing cranberry and rosemary mocktail. But the options are endless. You no longer have to stick to plain water or unhealthy, sugar-laced sodas.

Even better, the new wave of mocktails are just as creative as any cocktail. They can be sweet and herbal or bitter and fruity all at the same time. Cheers!

Ingredients for 1 pint Creative Whip
1/4 cup water
1/4 cup sugar
1 tablespoon fresh lime juice
1 cup cranberry juice
A few sprigs of fresh rosemary

In a saucepan, bring water to a light simmer before adding the sugar. Stir well until the sugar is dissolved. Add the lime juice and a rosemary sprig to infuse the sugar water. Let simmer for one minute and take off heat to cool. Refrigerate until needed. When cool, combine with cranberry juice to taste and pour into a 1 pint Creative Whip. Screw on an iSi soda charger and shake vigorously.

To serve:
Dispense the drink into a glass with ice and garnish with a rosemary sprig. Serve immediately.

Recipe and post by Bao Ong.


Thanksgiving Pumpkin Pie Without the Pie

Leave the Crust in the Dust with this Pumpkin Pie Mousse Recipe

Thanksgiving wouldn’t be the same without pumpkin pie. But that doesn’t mean you have to be boring — not at all. With the iSi Creative Whip, you can put a new spin on a classic to keep things interesting and fun during this year’s feast.

So how about considering a creamy pumpkin pie mousse with pecan-gingersnap crumble?

Once you mix together a base of five easy ingredients, you’re practically done! And for some added texture, a pecan-gingersnap crumble adds just the right amount of crunch so you’re not missing the crust.

There’s no worrying about if your pie crust is cooked through or if it’ll be done on time. You can even take this “pie” on the road without worry.

Ingredients for Pumpkin Pie Mousse
1 cup pumpkin puree
1/2 cup cream cheese, room temperature
2 tablespoons sugar
2 teaspoons pumpkin pie spice
2 cups chilled heavy cream

In a bowl, combine and mix together pumpkin puree, cream cheese, sugar, and pumpkin pie spice. Add heavy cream and mix until smooth. Pour into a 1 pint Creative Whip. Screw on one iSi cream charger and shake vigorously. Chill for at least one hour before serving.

Ingredients for Pecan-Gingersnap Crumble:
1 cup gingersnap cookies, broken into chunks
1/2 cup pecans, roughly chopped
4 tablespoons unsalted butter, melted
2 tablespoons sugar

Preheat oven to 350F. In a food processor, blend together gingersnap cookies and pecans until finely chopped. Transfer mixture to a bowl and mix in sugar. Add melted butter and mix until combined. Spread mixture out evenly onto a sheet pan and bake for 10 minutes. Allow to cool before breaking into a rough crumble.

To serve:
Dispense pumpkin pie mousse into individual bowls or cups and garnish with pecan-gingersnap crumble. Alternatively, layer pecan-gingersnap crumble between layers of pumpkin mousse for a layered effect. Serve immediately.

Recipe and post by Bao Ong.


Chocolate Stout Cake with Baileys Whipped Cream

Screen shot 2010-03-12 at 5.11.36 PM

Celebrate St. Patrick’s Day on March 17th with the help of your iSi Creative Whip and make desserts and treats that are an ode to Irish beer and spirits. Mix a wee bit of Baileys Irish Cream into your basic whipped cream for a simple way to add a dash of cheer.

Baileys is a liqueur, 17% alcohol by volume, made from Irish whiskey, milk from Irish farms, cocoa nibs, vanilla, and sugar. Using the Creative Whip, top hot coffee with Baileys Whipped Cream for a festive version of an Irish coffee or cap a Guinness float (stout beer and vanilla ice cream) for a quick St. Patrick’s Day dessert that is far too much fun. But for a truly rich treat, try a chocolate stout cupcake frosted with this decadent whipped cream.

There are many delicious variations of chocolate stout cake but all involve adding a dark beer, such as Guinness, to the cake batter. The result is a dense rich cake just begging to be topped with a frothy light cream. With a touch of cocoa powder, powdered sugar, and Baileys, you have a frosting for a very grown up cupcake with a whole lot of Irish spirit.


Recipe for Chocolate Stout Cake


Traditional Sweetened Whipped Cream

Whipped Cream Sundae

Nothing Beats Homemade Whipped Cream

You’re just seconds away from clouds of pure deliciousness.
Nothing beats the flavor and freshness of
real whipped cream.

Ingredients for 1 pint Creative Whip:
1 pint (2 cups) chilled heavy cream (38% butterfat)
2 tablespoons powdered sugar*
1 teaspoons vanilla extract (optional)

Add sugar and vanilla extract to heavy cream and swirl or stir to dissolve completely. Screw on one iSi cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.

*Note: Other natural sweeteners, artificial sweeteners, flavored syrups or liqueurs can used as an alternative. Just make sure the sweetener is completely dissolved before charging.


White Chocolate Mocha Mousse

White Mocha Mousse

White Chocolate Mocha Mousse Recipe

Ingredients for a 1 pint iSi Creative Whip:
150 gr white chocolate, finely chopped
250 ml heavy cream
100 ml milk
3 tablespoons coarsely ground coffee beans
Creme de Cacao to taste

Mix coffee with half the cream and refrigerate for at least six hours or overnight. In a microwave-safe bowl, warm remaining cream and milk until hot but not boiling. Add chopped white chocolate and stir to melt. If needed, heat mixture for a few additional seconds in the microwave until all the chocolate is melted. Add coffee-infused cream, Creme de Cacao to taste, and stain through a fine mesh sieve. Pour into a 1 pint iSi Creative Whip and chill for at least 2 hours. Screw on one iSi cream charger and shake vigorously before serving.


Tempura Batter 101

In Japan, tempura masters train as apprentices for years before they’re allowed to make the batter, much less dip and fry the freshest ingredients until they’re golden and crisp.

The trick to great tempura is keeping the batter chilled and carbonated, both which create a final dish that’s delicate, crisp, and not doughy.

With your iSi Creative Whip, you’ll make tempura like a master in no time.

Tip: Use fine sea salt which dissolves more quickly. Rice flour (found in Asian supermarkets) produces an even crunchier bite but all-purpose flour works just fine too. Replace part or all the water with vodka which evaporates even faster in the hot oil, producing an even crunchier crust.

Tempura Batter Recipe

Ingredients for a 1 pint Creative Whip:
1 cup cold water or chilled vodka
1 cup all-purose or rice flour
1/4 teaspoon salt

Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. There will be lumps.

Strain through a fine mesh sieve.

Pour the smooth batter into your iSi Creative Whip.

Screw on one iSi soda charger– not the silver cream charger – but a gold soda charger. Shake vigorously about 5 times.

Test your batter. It should look like fizzy, soft whipped cream. Dip lightly floured pieces of seafood, veggies – like the green beans in the photo above – or seasonal wild mushrooms immediately or you can let the batter chill in your fridge until you’re ready to fry.

To serve, preheat oil to 375°F and fry battered pieces until light golden. Sprinkle with salt while still hot and serve immediately with or without a dipping sauce.

Your finished tempura dishes will be light and crisp enough to challenge even a tempura master chef!


Maple Whipped Cream

Screen shot 2009-09-13 at 1.11.55 PM

Try this easy maple whipped cream on pumpkin pie, morning pancakes and waffles, or as deliciously melting treat on hot oatmeal.

Maple Whipped Cream Recipe

Ingredients for a 1 pint Creative Whip:
1 pint (2 cups) chilled heavy cream
2 to 3 tablespoons pure maple syrup*

Pour cream and maple syrup in a 1 pint iSi Creative Whip. Screw on one iSi cream charge and shake 3 to 5 times until desired consistency is reached. Serve immediately or store up to 10 days in the refrigerator.

*Note: Any flavored syrup, sweetened to taste, can be substituted.