Horseradish and Sour Cream Mashed Potatoes

Horseradish and Sour Cream Mashed Potatoes
boiled potatoes, drained
prepared horseradish
sour cream
salted butter, melted
sour cream
salt, to taste
black pepper, to taste

Mash all ingredients together. Amounts depend on your personal preference, how nice your potatoes are, and how much potato you have. You should be able to just detect the horseradish, it should not be overpowering. You should also get a hint of sour cream. The texture should be creamy and a little buttery with just the right seasoning.

Roast Hip Of Beef

• Roast hip of beef, rubbed in rosemary thyme butter
• Horseradish and sour cream mashed potatoes
• Sauteed patty pan squash
• Roasted baby carrots
• Maple balsamic glazed purple radish
• Whiskey green peppercorn sauce

Sour Cream and Grainy Mustard Mash

Sour Cream and Grainy Mustard Mash
mashed potatoes
sour cream
grainy mustard
minced garlic
brown butter
heavy cream, optional
salt
ground black pepper

Mash the potatoes with the sour cream and mustard and garlic to begin with. The sour cream should make the potatoes a smooth enough consistency to be easily able to stir them, and the mustard and garlic should add some flavor. Taste and ensure all three flavors are present but none overwhelms the others. Drizzle in some butter for extra richness and to adjust the consistency. Cream may be added as well for a thinner consistency and slightly richer flavor. Season to taste with salt and pepper.

I often use brown butter for making mashed potatoes as I find it just adds another depth of flavor. Brown butter is simply butter melted, and then continue cooking until it turns a golden brown and becomes quite aromatic.

Citrus Crema

Citrus Crema
1 kg sour cream, strained of excess liquid if necessary
juice and zest of 4 oranges
juice and zest of 6 lemons
juice and zest of 6 limes
1 bunch chives, finely cut

Fold all ingredients together - season to taste with some salt if necessary. This crema is a good consistency to smear, pipe, or spread.
Pairs well with salty, fatty items such as fish cakes.

Chocolate Chip Sour Cream Muffins

Chocolate Chip Sour Cream Muffins

1 cup butter or hard margarine, softened

2 cups granulated (white) sugar

4 large eggs

2 teaspoons vanilla extract

4 cups all-purpose (plain) flour

2 teaspoons baking powder

2 teaspoons baking soda

2 cups sour cream

1 cup semi-sweet chocolate chips

Preheat oven to 375◦F. Grease or line muffin cups.

In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir in the flour, baking powder, and soda, then the sour cream. Stir in the chocolate chips. Divide batter evenly among prepared muffin cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes 36 muffins.

Who doesn't like chocolate chip muffins? Sour cream keeps these moist, like mashed bananas would, but without the banana flavor.

Sour Cream Coffee Cake

What to do with some leftover sour cream? Make coffee cake! Not everyone's first thought, but when you think about it, ingredients such as yogurt and buttermilk are often added to muffins and cakes to make them moister. There are even some recipes entitles sour cream coffee cake and such. And boy, does the sour cream makes this coffee cake so incredibly moist, even a few days later. Combine that with a sweet cinnamon streusel and a fluffy cake base, and you've certainly got yourself a winning snack for a coffee break or afternoon tea. This is one time when chocolate as actually not needed. Thanks Mom! 

Sour Cream Coffee Cake
STRESUEL
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
CAKE
1/2 cup butter or hard margarine
1 cup granulated (white) sugar
2 large eggs
1 cup sour cream
1 teaspoon baking soda
1 1/2 cups all-purpose (plain) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 350◦F. Grease an 8x8 or 9x9 inch square baking pan. Mix the streusel ingredients together and set aside.
In a large bowl, cream together the butter and sugar. Beat in eggs. Add sour cream and baking soda. Stir in flour, baking powder, and salt. Spread half of batter into bottom of prepared pan. Sprinkle with half of streusel, spread with remaining batter and sprinkle with remaining stresuel. Bake for about 45 minutes until a toothpick inserted in the center comes out clean.