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Recipes using creme fraiche?

c
cata May 3, 2007 02:21 PM

A friend gave me a container of excellent creme fraiche. Can anyone recommend any recipes they've tried using creme fraiche? Thanks!

  1. h
    howchow May 3, 2007 02:50 PM

    blueberry creme fraiche scones

    2 cups all purpose flour
    1/4 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
    blueberries
    1 egg plus 1 yolk
    7.5 oz. crème fraîche
    1 1/2 teaspoons vanilla extract

    Preheat oven to 350°F. Whisk first 4 ingredients in large bowl to blend. Rub in butter with fingertips until mixture resembles fine meal.
    Whisk eggs, crème fraîche and vanilla. Gently stir crème fraîche mixture into flour mixture (dough will be very moist) and add blueberries. Turn dough out onto generously floured work surface. Divide dough in half. Press each half into 6-inch round about 1/2 inch thick. Cut each round into 6 wedges. Transfer wedges to baking sheet, spacing 1 inch apart.

    Bake scones until pale golden and toothpick inserted into center comes out clean, about 25 minutes. Serve scones warm or at room temperature.

    1. b
      bite bite May 3, 2007 02:50 PM

      For really tasty creme fraiche think it's best not to do too much to get in the way. Seems almost a shame to bake with it. Works great as toppings for soups or fruits.

      Shortcake w/strawberries and creme fraiche is a good one -- just had at one of my favorite restaurants a couple days ago and it was amazing. Creme fraiche was served over the shorcake and strawberries (like whipped cream) and it sang.

      6 Replies
      1. re: bite bite
        p
        pootle May 3, 2007 02:59 PM

        Agreed with the above - don't mess with it to much.
        Get some strawberries, sprinkle over some sugar and leave for 10 mins. Then heat on low heat in a non-stick pan (I know this sounds weird but trust me) for 5 mins til juices come out a little. Then serve with creme fraiche (and shortcake if you have some). Yum.
        Or make crumble and serve with that.

        1. re: bite bite
          maria lorraine May 6, 2007 04:35 PM

          Two easy ones, and I too, don't like to bury the creme fraiche.

          Angel hair pasta cooked al dente. Strips of red and yellow bell peppers and onions
          roasted in a ovenproof skillet with olive oil in the oven, about 1/2 hour. Remove skillet to stovetop, add the al dente pasta, a dollop of creme fraiche and dinner is ready. Garnishes/additions: a toss of grated Parmesan, a chiffonade of basil, freshly cracked black pepper.

          Also, fresh halved bing or rainier cherries in a martini glass. Add dollop of creme fraiche
          and drizzle of excellent balsamic (traditionale or a syrupy reduction). Heaven.

          1. re: maria lorraine
            b
            bite bite May 6, 2007 05:59 PM

            Mmm. Both of these sound good. When you cook the red and yellow peppers, is that at 350?

            1. re: bite bite
              maria lorraine May 6, 2007 07:13 PM

              Yep. 350-375, about 30 minutes. Can add chic stock if pan seems dry. Sometimes I'll also pour in a 1/2 cup of white wine at the beginning.

              1. re: maria lorraine
                b
                bite bite May 6, 2007 08:27 PM

                Thanks. Adding to my to-try list.

                1. re: bite bite
                  maria lorraine May 6, 2007 08:45 PM

                  Bite bite, this is one of my easy dinners that I return to often. I can put the veggies in the oven and the pasta water on, do something else, and come back to it. The angel hair pasta takes about 3 minutes in the water so that's a snap. I finish the sauce in the pan, and always add a dribble of pasta water to make the sauce adhere to the pasta (it's a food chemistry thing). If I have it, I toss in a good grating of parm. It's real comfort food.

        2. k
          kobetobiko May 3, 2007 02:56 PM

          A savory use of creme fraiche is to serve it with caviar. You can put a spoonful of creme fraiche on blini and top it with any caviar you like (salmon roes is an excellent option if you don't want to buy expensive ones). It tastes like heaven!

          A twist to this version is to use thin potato crisps (thinly slice potato and bake in oven with olive oil and salt), top with salmon roe or smoke salmon, and add dill-creme fraiche (just add chopped dill and lemon juice to the creme fraiche and mix).

          1 Reply
          1. re: kobetobiko
            b
            bite bite May 3, 2007 02:57 PM

            Oh my God. So true.

          2. Megiac May 3, 2007 03:00 PM

            If you can still get fresh peas where you live, I just made a wonderful pea soup with peppered creme fraiche. I found the recipe on the Leite's Culinaria website.

            1. farmersdaughter May 3, 2007 03:16 PM

              In addition to caviar, it's great with smoked salmon on dark bread, with some minced red onion and capers.

              I also use it to dollop the top of any pureed soup. Pea soup with mint would be really good this time of year. In summer, corn soup with basil, sage or thyme and in the fall it's butternut squash with sage.

              You can also use it to substitute for heavy cream in some recipes. For example, I made some wonderful sauteed carrots recently, cooked in butter and a little water and pinch of sugar for about half an hour until really soft and caramelized, evaporated the liquid, added nutmeg and lemon juice, brought it to a quick boil, added creme fraiche (heavy cream would work too) and just stirred to glaze the carrots, then served with a sprinkling of chives. It was addictively delicious. And the lemon does not curdle the cream - it just adds a welcome note of acidity.

              1. l
                Laurella May 3, 2007 04:31 PM

                We use creme fraiche in our spin off of carbonara. We frizzle some lardons of pepper bacon in a pan and then add garlic til soft. Meanwhile, we boil the pasta and throw in some greens to the pasta water at the last moment to wilt. Drain pasta and greens, add to pan and then put in a few dollops of creme fraiche. Stir, plate and serve. This is one of our favorite springtime meals, which is also great with shelled peas or sugar snaps or any other kind of nice veggie you want to throw in.

                1. amyzan May 3, 2007 04:35 PM

                  I just saw a recipe in the Sunday Suppers from Lucques where she folds creme fraiche into custard, then chills and tops with raspberries and sugar and briefly broils (or torches?) the sugar to form a brulee like crust. I haven't made it yet, but it sounds delicious.

                  1. c
                    cookingschool May 3, 2007 04:40 PM

                    I made my own a couple of days ago. Using it, tonight, to top my pear clafouti. I took a little taste out of the jar, earlier. It was thick, rich, and wonderful! I'll dust the clafouti with a little powdered sugar, first.

                    3 Replies
                    1. re: cookingschool
                      chef chicklet May 5, 2007 11:30 AM

                      Will you share your recipe and instructions cs? I would love to make my own!

                      1. re: chef chicklet
                        c
                        cookingschool May 5, 2007 01:19 PM

                        Absolutely! I actually found the recipe in an old cookbook. It's so easy and delicious! In a glass bowl or glass jar, whisk together 1 cup of heavy cream and 1 heaping tablespoon sour cream. (You can double this for a yield of 2 cups). Shake, stir, or whisk vigourously. Cover jar or bowl. Leave on countertop overnight. The next day, it should be extremely thick. Refrigerate at least 4 hours before using and up to 2 weeks. I've seen other recipes using buttermilk or plain yogurt instead of the sour cream. I've just always used the sour cream. I love the taste of this. It was just perfect on my dessert the other night. It's also good just with fresh berries. Some recipes say to use pasteurized and not ultra-pasteurized cream. But I cannot get pasteurized cream in my area. They say the difference is fresher taste and a thicker product. But mine thickened up just fine...in fact very thick...and the taste was wonderful. But if you can get pasteurized cream, I think it would be even better!

                        1. re: cookingschool
                          chef chicklet May 5, 2007 01:52 PM

                          Thank you, I appreciate your quick post! Can't wait to try it, I love to add creme fraiche to soups!

                    2. a
                      Amanita May 6, 2007 03:48 PM

                      Escalope à la crème - fry yourself some veal or turkey cutlet, and when it's done, "déglace" the skillet with the crème fraîche (heat it gently while scraping the "sucs" off the bottom of the pan) (don't use Teflon) and pour it over the meat. Mmm!

                      1 Reply
                      1. re: Amanita
                        c
                        coconutz May 6, 2007 06:49 PM

                        that's also good with some mustard stirred in

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