How do you use creme fraiche?
So I'm a relative newbie to using creme fraiche. I bought a container of it the other day for the first time, and I used it to accompany some special-occasion caviar, and with some strawberries and blueberries. It was wonderful. Looking at various sites, I noticed that it also seemed to be used as a finishing touch to creamed soups, which looked great. What other typical and common ways is this creamy product used?
One of my favorite ways these days is as a sauce with horseradish for roasted beets. It's from Suzanne Goin's book - the recipe maybe linked to in the thread that is stickied on this board, or I can find it for you.
i use it anywhere sour cream is used. it's great for soups, sauces and other hot preparations, because it is more heat-stable than sour cream, so you don't get that curdled appearance. i stir a little chipotle in adobo puree into it for a sauce for empanadas or fish tacos. i sweeten it and whip it for almond cake or flourless choc. cake garnish. i heart creme fraiche!
Sure thing, I have no idea where this came from--I copied it from somewhere years ago--but its good, extremely moist!!!
1 1/8 c flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 lg eggs--at room temp
1 1/4 c sugar
1/2 c vegetable oil
3 lg bananas, very ripe, mashed
1/8 c creme fraiche
1 tsp vanilla
preheat to 350. butter loaf pans, dust w flour. sift together flour, baking soda, salt, and cinnamon. beat eggs and sugar w mixer at med-high 'til thick, pale and mixture forms a ribbon--about 10 minutes. reduce mix speed to low, add oil in stream, mixing. mix in bananas, creme and vanilla. remove mixer, fold in flour mixture. spread batter into loaf pan and bake until golden brown and wood skewer comes out clean, 1-1 1/4 hours (at least--if memory serves me, its on the higher end of this, but my oven is pretty horrible). Cool loaves in pans then turn onto rack.