Who said whipped cream had to be for dessert? For years I've been making a savory whipped cream seasoned with herbs, lemon zest and capers and serving it with smoked salmon and crackers. I got the idea from a restaurant I worked at in France 15 years ago.
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<br />So here is my top-secret (well, not really), impossible-to-screw-up (yes, really) recipe. Once you get acquainted with savory whipped cream, open your fridge and branch out -- right now, I'm really into a plain horseradish version that's terrific with roast beef (a recipe attributed to Mary Lincoln, the wife of Abraham Lincoln). You could also do:
<br />hot smoked paprika (to go with brandade); or
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<br />creme fraiche, ginger and lime (to dollop on top of corn soup).

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