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