415 heavy cream recipes

Crawfish Rixie sautees a pound of tails in butter, then bathes them in a double-reduced fish stock and cream sauce with a dash of Tabasco. Elegant Cajun simplicity on toast points.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Silky chicken and ham mousse blended with Madeira wine and whipped cream, set in a gelatin mold. An elegant make-ahead appetizer for cocktail parties and holiday entertaining.

Tender veal pieces browned with garlic, then braised with lemon zest, sage, and a touch of cayenne before finishing in a silky cream sauce. A refined one-hour dinner for four.

Classic Crab Louis salad with chilled crab meat on shredded lettuce topped with a tangy Louis sauce of cream, chili sauce, lemon, and Worcestershire. A no-cook West Coast classic.

Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.

Hamburgers au poivre take the French steak au poivre treatment and apply it to ground beef patties: black pepper-crusted burgers seared hard, served on a toasted bun with a red wine, Dijon, green peppercorn, and tarragon cream sauce.

Swordfish and shrimp baked in a foil packet with garlic-tarragon butter and white wine, then crowned with a silky cream pan sauce. An elegant, fuss-free seafood dinner that steams in its own juices.

Raspberry cream pie with a toasted pecan-cinnamon crust and a light, gelatin-set raspberry filling folded into whipped cream. Grain-free and easy to lighten on sugar, it sets up cool and airy in the fridge.

Rich and creamy mushroom soup with three kinds of mushrooms (dried, portobello, button), heavy cream, and beef base. Dried mushroom soaking liquid delivers serious umami depth.

Salmon mousse with capers and whipped cream set in a fish mold, served with sour cream dill sauce. An elegant no-cook appetizer for parties and holiday entertaining.

Penne with tomato, cream and five cheeses, parboiled pasta tossed in a tomato-cream sauce loaded with pecorino, fontina, gorgonzola, ricotta and mozzarella, then baked hot until bubbling and browned. A restaurant classic.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

Indonesian-inspired gado gado peanut dipping sauce with garlic, ginger, soy, cream, and Tabasco. Warm or cold, this lush satay-style dip transforms a tray of crudites.

Cravatta with asparagus spears wrapped in ham, spread with shallot-mustard cream sauce, and baked with Fontina and Parmesan until bubbly and golden.

Elegant smoked salmon tart in a flaky phyllo crust with a rich custard of eggs, cream, Dijon mustard, and fresh dill. Serve warm or at room temperature for brunch or entertaining.