mascarpone cheese and craime fraiche
Just bought a tub of mascarpone cheese and craime fraiche, while having no idea of what to do with either. I know, rather silly. The mascarpone tastes good on its own but I think more could probably be done with it. Any ideas or suggestions?
re: Wendy Lai
Here's a quick list of what I learned to do with creme fraiche when I lived in France. The ones from upstate dairys taste better than the stuff that comes in a pink tub. If you're cooking with it, either is fine. Have fun. This is one of my favorite foods in the world!
1) Sweetened with sugar and whipped, it makes a great dip for berries of any kind.
2) Definitely use in place of sour cream, some of my favorites are:
a) Saute mushrooms, with leeks or shallots, until they give up their juice and re-absorb it again. Add the creme fraiche, salt and pepper, bring to a boil (don't worry it will not separate) and serve hot on toast. Great as a brunch dish with poached eggs on top.
b) Saute little meatballs in a pan with onions or leeks, add creme fraiche, salt and pepper. Serve over eggs noodles.
3) Plain on top of gingerbread or even cheesecake.
4) Make a gratin dauphinois with potatoes, creme fraiche, milk, a little mustard, and grate gruyere.
A good friend makes this and it's dang good...
Peel and core apples, slice into medium size chunks.....mix with the usual cinnamon,nutmeg,sugar mixture as you would for a crisp, crumble,etc......let it sit for a while so the apples can give up their juice.......then remove apples to a casserole, roasting pan or the like - mix the juice of the apples with the creme fraiche(a cup or so) pour over apples, top with any crumble/crisp mixture and bake.......nothing fancy, but the creme gives it that extra bit of richness......
Why is it called creme fraiche? There ain't nothing fresh about it. The first time I saw a guy in the kitchen in a restaurant I worked in mix the cream and buttermilk, and then place it next to the hot stove to sit for a number of days, I couldn't help but be struck by the irony of it.
Well, I think it's because originally it is made from fresh cream, not from a cheese-like substance or by actually souring it.
The old French way -- before pasteurization, was to put it in a pitcher or bowl on the counter, covered.
In about a day you'd have creme fraiche -- meaning thickened cream which started from fresh cream.
Anyway -- I'd be interested to hear if anyone has the "straight hockey" on this one. Would love to hear the story.
re: Mrs. Smith
I think the term accurately tells that you can keep your cream fresh by fermenting it. I wouldn't use it my irish coffee, but otherwise it's cream only better. 3 tablespoons of buttermilk in one pint of organic (I use horizon) heavy cream/whipping cream and leave it on the counter for at least two days. Fermenting is one of our oldest preservation methods, and proves that you don't need to go to the factory outlet to survive on this planet.
I don't know you can make anything from soups to scones without it.
This really is guilding the lily somewhate but Jamie Oliver has a very tasty recipe in which he slathers creme fraiche over sliced fresh mozzerella, squeezes lemon juice over that, seasons with salt and pepper, tops with grated lemon zest, thin slices of red pepper and fresh marjoram leaves and then drizzles with olive oil.
We eat it on toasted, crusty bread rubbed with a garlic clove.
Of course the most delightful thing with creme fraiche is caviar (Beluga, Sevruga or Osetra preferrably)fresh lemon and toast points (IMO, forget the boiled egg & onions). Serve on a bed of ice and with utensils that are not metal (mother of pearl or wood are fine) Ice cold vodka or champagne to accompany!!! Mascarpone can replace anything you use cream cheese for and will provide a superior end result. Have fun!