Weird Problem- too much creme fraiche!
I have a friend that puts in some volunteer hours at a dairy/cheesemaker, and gets "paid" with product. He brought me 2 pints of raw milk creme fraiche (that they don't sell, because of legality), and I need to use it. Any ideas, and preferably savory ones? I made some stuffed chicken breasts and a pear tomato cream sauce to go with it which was fine, but I'm running out of ideas, and I don't want to let it go bad.
Thought about making some type of sour cream sticky bun with creme fraiche instead, but what else can you give me here? I wonder how it freezes? I may have to find out.
Could you use it as a substitute for any recipe that calls for sour cream? Rose Levy Berenbaum, in The Bread Bible, has a great recipe for corn muffins that uses sour cream instead of milk, for example; the main difference is that you don't use as much baking powder but add some baking soda. It may have a bit more total liquid, too; at least, I always found them to have a nice, tender crumb when I've made them.
You can make the famous Wolfgang Puck's smoked salmon pizza. Just spread the creme fraiche (which can be flavored with dill or lemon juice beforehand if you prefer) on a thin crust pizza base (or you can use flour tortilla). Then layer on top the smoked salmon. sprinkle some red onion julienne if you like. Top it with some caviar or salmon roe. Done!
Similar to this is to put creme fraiche on blinis and top with caviar or salmon roe. Smoked salmon tartare will work as well.
there was a creme fraiche thread not too long ago. I posted our summer staple recipe for using CSA veggies, bacon and creme fraiche with pasta: http://www.chowhound.com/topics/39810...
Not sure exactly what's in season where you are, and I know you requested savory, but creme fraiche is also called for in the delicious raspberry tart recipe that we make. It's a modification of the tart recipe in Tender at the Bone by Ruth Reichl. I tried that recipe verbatim several times but had trouble with the filling not setting. Now I alter Deborah Madison's recipe for Prune Armagnac Tart in Vegetarian Cooking for Everyone. I make recipe as is except that I omit the orange flower water and armagnac. I up the sugar to 1/2 cup. Instead of prune, I put 2 c. raspberries in the tart shell and then cover with creme fraiche/egg/ground almond/sugar mixture. After the tart has cooled, I top with another 2 c. of fresh rapsberries. In my opinion, it's the combination of jammy, cooked raspberries and the fresh ones that make the tart magical so the other changes I've made seem resaonable. This is now the standard dessert for the July family birthday dinner.
While this isn't a savory idea, it's darn good so I'll share anyways! The William Sonoma ice cream cookbook has a recipe for creme fraiche ice cream with candied lemon peel. If you have an ice cream maker I would definitely use some of the extra to make this recipe. It's one of my favorites from the book. Clean, zesty, and tangy. Yum!
I've been experimenting with lemon creme fraiche ice cream for a while. It's my absolute favorite ice cream, hands down. And my wife is disappointed when I make any other kind of ice cream.
Tangy, super creamy, yet very clean and refreshing. Here's my recipe, for what it is worth (I know you were going for savory).
Adam's Lemon, Crème Fraiche Ice Cream
1¼ cups heavy cream
¾ cup milk
1 cup sugar
Pinch of salt
6 egg yolks
½ cup fresh lemon juice
1½ cup crème fraiche
Heat cream, milk, 3/4 cups sugar, salt and a few drops of vanilla extract in a saucepan to a simmer. Turn off heat of milk mixture. Whisk eggs in bowl with 1/4 cup sugar. Temper eggs by slowly whisking in ½ cup hot milk mixture into eggs. Pour egg mixture into saucepan, turn heat to medium and whisk until it reaches no more than 175 degrees. Remove, pass through a fine sieve into a bowl and let sit for 5 minutes.
Whisk in lemon, then crème fraiche. Cool in refrigerator. Once completely cool, churn in ice cream maker.
First, I have to caution you against freezing creme fraiche. It will destroy the texture, add too much water to it in the defrosting, and will basically curdle and break it.
Secondly, as someone who used to work for one of the best producers of creme fraiche in the U.S. - Bellwether Farms of Sonoma County - I've used it for numerous purposes. One of my personal favorites is using a dollop to finish soups and sauces. Since it's a cultured cream, it won't break or curdle when blended into a hot liquid, and adds a wonderful richness.
For more ideas, go to http://bellwetherfarms.com/recipes/
Good recipes for using creme fraiche.
Thanks everyone for the recs! I did make mashed potatoes with some, used a bit in place of sour cream in a garam masala spiced chicken and roasted tomatoes, and I'm down to a pint. Thanks for the freezing info- I assumed that would ruin the texture, but I might be able to retain the flavor that way. Give and take and all that.