307 lemon cream recipes

Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.

Crispy fried chicken wings brushed with spicy butter and hot sauce, served with a chunky homemade blue cheese dipping sauce. The ultimate game day appetizer that pairs with ice-cold beer.

Poached eggs on toasted brioche with cream cheese and smoked salmon, drizzled with a homemade orange hollandaise sauce. An elegant eggs Benedict twist for brunch.

Homemade bockwurst, the classic German veal sausage with chives, sage, mace, cloves, and white pepper. Ground veal bound with eggs and cream, stuffed into casings and gently poached.

A warm, creamy shrimp dip with cream cheese, butter, horseradish, Tabasco, and Worcestershire. Served hot with crackers, it disappears fast at any gathering.

A 15-minute chicken or shrimp curry with crushed tomatoes, garlic, and fresh coriander. Quick enough for the busiest weeknights.

No-bake almond chocolate cookies blend semi-sweet and butterscotch chips with vanilla wafer crumbs and sour cream, then roll the truffle-style balls in toasted almonds. Made in 50 minutes.

Poached walleye baked under a classic Mornay sauce of egg yolks, cream, and cheese. A French-inspired lake-fish supper with a golden bubbled top straight from the oven.

A creamy Cajun appetizer mold blending catfish and crawfish with cream cheese, white wine, hot sauce, and Worcestershire. No cooking required. Just chill overnight and serve with crackers.

Hamburger fischsalat is a German-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a mustard-lemon sour cream dressing. Chilled and garnished with beet slices.

Catfish fillets baked with butter, white wine, and lemon, then drizzled with a rich Frangelico hazelnut cream sauce and toasted pecans. Creole elegance in 30 minutes.

Fork-tender beef rump roast braised in red wine and sour cream with carrots and onions. A Sunday-worthy pot roast with silky homemade gravy.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Make-ahead hot chicken salad with crushed potato chips, cheddar, almonds, and creamy mayo-soup base. Assemble the night before, bake until bubbly for retro potluck perfection.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

Smoky salmon and mackerel whipped with cream cheese, lemon, and horseradish into a silky pate. Ready in 10 minutes flat, spread it on crackers or crusty bread for a crowd-pleasing Canadian-style appetizer.