Chive Cream Food
CHIVE CREAM
At a breakfast meeting earlier this year we were served a breakfast casserole with a side of Chive Cream as an optional garnish. This stuff took the basic breakfast casserole over the top!! I begged the chef to share his recipe (to no avail) and have been searching ever since. This is pretty close to what I remember. Chill time is cook time.
Provided by CindiJ
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In the bowl of a standing mixer - or in a large bowl, using a hand-held mixer - whip the crème fraîche until light and airy. Stir in the buttermilk, garlic, chives, lemon zest and juice. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste.
- Refrigerate 1 hour before serving.
- This will keep, refrigerated, for one day.
Nutrition Facts : Calories 572.4, Fat 59.1, SaturatedFat 36.8, Cholesterol 219, Sodium 394.8, Carbohydrate 8.3, Fiber 0.3, Sugar 2.4, Protein 5.1
BEETS WITH CHIVE CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 6 to 8 beets in salted water until tender, about 35 minutes. Drain and cool slightly, then rub off the skins. Quarter and toss with 2 tablespoons olive oil, and salt and pepper. Serve with Greek yogurt mixed with chopped chives and salt.
CREAMY CHIVE SAUCE
This is a delicous sauce that goes fantastic with any white meat, poultry or fish. It is a sauce that I first tasted in Nutter's restaurant (UK) served with pork. I bought his cook book which included the recipe and have made it myself countless times since. It is a family favourite and we all love it and use so much of it that this recipe designed to serve 4 actually only serves 3 of us!! A tip is to serve the sauce with a ladle or spoon instead of just pouring it so that you get plenty of the onion, otherwise the sauce tends to coem out and the onion stays in the bottom of the jug!
Provided by choppo
Categories Sauces
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
- Pour in the wine and reduce by half on a high heat.
- Add the stock and reduce by half again.
- Turn the heat right down and stir in the cream.
- Simmer gently until reduced to a light, creamy consistency.
- Season to taste and serve hot.
MUSHROOMS IN CHIVE CREAM
This is an elegant and delicious first course for a special holiday meal or dinner party. It does require last minute prep, but it's very quick to make. I believe this was originally a Bon Apetit recipe.
Provided by PanNan
Categories Lentil
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In 12" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice.
- Remove mushrooms with slotted spoon; set aside and keep warm.
- Stir the cream, chives, and lemon peel into the skillet.
- Bring mixture to boiling; reduce heat.
- Simmer, uncovered, 5 minutes or until mixture is slightly thickened and bubbly.
- Stir in reserved mushrooms; heat through (do not cook longer or mushrooms will thin sauce).
- Season with salt and pepper.
- To serve: for each appetizer serving, sprinkle about 2 tsp of crushed croutons on each plate.
- Top with 3 mushrooms and about 1 tbsp of the cream sauce.
CREAMY CHIVE PASTA WITH LEMON
This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
- Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.
CHIVE AND ONION CREAM CHEESE
This could be used as a dip or a spread. I made it up when I realized I needed it for a recipe I was about to make: recipe#204602. I thought it turned out very flavorful and yummy.
Provided by Engrossed
Categories Spreads
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl with a hand mixer cream together cream cheese, feta cheese and onion powder until well mixed.
- Beat in red onion and chives until mixed.
- Good served immediately but will develop more flavor upon sitting.
- Serve spread on a flour tortilla for a spiral recipe or as a cracker spread or vegetable dip.
- Enjoy!
Nutrition Facts : Calories 100.4, Fat 9.7, SaturatedFat 5.5, Cholesterol 31.2, Sodium 91.6, Carbohydrate 1.9, Fiber 0.1, Sugar 1.2, Protein 1.8
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