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Farmhouse Cream Dressing

Calorie counting aside, Farmhouse Cream Dressing has an acidic tang and fluffy texture that is as cool and refreshing, as it is rich. It makes an excellent compliment to fresh summer produce.
Recipe courtesy of The Manor on Golden Pond
Prep Time : 20 minutes
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  • 2 cups heavy (whipping) cream
  • 1 tsp. sherry vinegar
  • 1 tsp. garlic powder
  • 2 Tbs. minced fresh dill
  • 1/8 Tsp. Cayenne Pepper
  • Kosher Salt To Taste

1. In a chilled stainless steel bowl combine cream, garlic powder, dill, and cayenne pepper.

2. Season to your liking with Kosher Salt.

3. Whisk vigorously until the cream has just begun to increase in volume.

4. Add the vinegar all at once and whisk briefly to combine. The vinegar will coagulate the milk proteins in the cream, and must be dispersed quickly and evenly throughout or else the cream will curdle. Take care, however, not to whisk too much, as mechanical action encourages coagulation, and over whisking will also curdle the dressing.

The dressing can be served immediately, but will benefit from being prepared a day in advance, allowing the flavors to infuse and mellow. The dressing will keep, tightly lidded, in the refrigerator for 3-4 days, and will continue to thicken as it rests. If the dressing becomes too thick, simply thin to a pour-able consistency with a little whole milk. Pour generously over cold, crisp iceberg lettuce with crumbled bacon, grated cheddar, grilled onions and cherry tomatoes for a classic Wedge Salad, or serve alongside a selection of crunchy raw vegetable sticks for a light appetizer (crudités).