CREME FRAICHE Recipes

1
Al Smith

By
@eltonsmith

Creme Fraiche means 'fresh cream' in French, which it is not. Creme fraiche is pronounced 'krem fresh'. It is a thick and smooth soured cream with a rich and velvety texture. If you can find it, it is very expensive, but you can make it easily at home. It can be used in place of sour cream in any recipe. You can whip it. You can cook with it. Unlike sour cream it won't separate or curdle.
It can be used as a frosting for fruit, as a dressing for smoked salmon, roast fish, roast beef, baked potatoes, cooked beets. And as an ingredient for mashed potatoes or chicken salad instead of mayonnaise/sour cream.
Included here is the technique for making creme fraiche at home with some recipes for using it.

Rating:

★★★★★ 2 votes

Comments:

Ingredients

  • CREME FRAICHE

  • 2 c
    heavy whipping cream (not ultra pasteurized)
  • 3 Tbsp
    buttermilk
  • CREME FRAICHE FROSTING

  • 1 c
    creme fraiche
  • 2 Tbsp
    granulated sugar
  • HORSERADISH CREME FRAICHE

  • 1 c
    creme fraiche
  • 1/2 c
    horseradish
  • 1 clove
    garlic, crushed
  • 1/2 medium
    juice from 1/2 lemon (2 tbsp)
  • 1/4 tsp
    kosher salt
  • 1/4 tsp
    fresh black pepper,
  • 1 bunch
    fresh chives, chopped (1/2 cup)
  • MANGO CURRY DRESSING

  • 1 c
    creme fraiche
  • 1 Tbsp
    soy sauce
  • 1 1/2 tsp
    curry powder
  • 1 Tbsp
    prepared mango chutney
  • 1/4 tsp
    kosher salt

How to Make CREME FRAICHE Recipes

Step-by-Step

  1. Creme Fraiche: In a medium saucepan over low heat, warm the cream to 105 degrees F.
    Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Using a jar with a cover, chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.
    Can be used in place of sour cream in any recipe.
    Note: Use pasteurized cream not ultra pasteurized.
  2. Creme Fraiche Frosting:
    In bowl of electric mixer, with whisk attachment, beat 1 cup of Creme Fraiche with 1-2 tablespoons of granulated white sugar until stiff peaks form.
    Can be used in desserts instead of whipped cream.
  3. Horseradish Creme Fraiche: mix all ingredients together. Refrigerate until using.
  4. Mango Curry Dressing: mix all ingredients. Refrigerate until using.
  5. Chive Chantilly: Beat 1/2 cup heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Fold in 3 tablespoons thinly sliced fresh chives.



    Read more: kitchendaily.com/...#ixzz1AYViKIFZ
  6. Variations:
    •Fresh Herbed Cream Sauce: No cooking here -- simply blend 1/2 cup crème fraîche with 1 teaspoon each finely sliced chives and fresh tarragon. Add about 1/4 teaspoon lemon juice and salt and pepper to taste. Serves up to 6 people. Streak a little over pieces of grilled, baked or poached salmon, sole, or scallops. Herbs could be pureed with a little shallot and stirred into the cream for a pale green color.

    •Pan Sauces: Stir a generous tablespoon into defatted pan sauces after pan grilling poultry, fish or vegetables. Bring to a simmer, taste for balance, and pour over foods.

    •Soups: Reduce the amount of cream called for in your favorite creamed soup by half and substitute crème fraîche.

    •With Fruits: A few spoonfuls of crème fraîche lift fruit flavors. Try over berries, ripe peaches or nectarines, or on sauteed pears. The cream could be lightly sweetened, flavored with a little lemon, orange or vanilla.

    •Imagination is everything. Try crème fraîche in other dishes as well. Streak it over mousses and jelled sweets or savories. Finish an appetizer plate of marinated leek or grilled scallions and asparagus with a zig zag of crème fraîche. It is classic in Beef Stroganoff instead of sour cream.

Printable Recipe Card

About CREME FRAICHE Recipes

Course/Dish: Spreads Dressings
Other Tag: Quick & Easy



Show 11 Comments & Reviews

12 Restaurant-Style Fried Rice Recipes

12 Restaurant-Style Fried Rice Recipes


Make restaurant-style fried rice at home! It may sound and look intimidating, but preparing fried rice is quite simple. A great way to use leftover white rice, too. From chicken fried rice to vegetable fried rice to fried rice with egg, these recipes will have your family thinking you ordered takeout.

What to Cook in September

What to Cook in September


Fall is finally here – which means some of our favorite produce is in season. Apple, pumpkin, brussels sprouts, potatoes, zucchini, and more make up some delicious recipes that you need to make this September. From soups to pies to pasta dishes, these fall dishes need to be in your recipe box.

10 Moist & Flavorful Pumpkin Bread Recipes

10 Moist & Flavorful Pumpkin Bread Recipes


Filled with spices of the season, pumpkin bread is a fall favorite. It can be enjoyed for breakfast, an afternoon snack, or dessert. A simple pumpkin bread recipe is delicious but many ingredients can be added to turn this quick bread into something special. Dates, cranberries, or chocolate chunks can be folded into the batter. […]