Cinnamon Creme Fraiche Food

POURED CARAMEL CAKE WITH GINGER CINNAMON STREUSEL AND CREME FRAICHE

Steps:

• For the streusel: Stir together the brown sugar, cinnamon and ginger in a small bowl.
• For the cake: Preheat the oven to 350 degrees F. Butter, then dust twelve 6-ounce ramekins with the streusel mixture. Place the ramekins on a sheet pan.
• Combine the buttermilk and vanilla extract in a liquid measuring cup. Set aside.
• Combine the granulated sugar and lemon zest in the bowl of a stand mixer or a large bowl. Rub the lemon zest into the sugar. Add the flour, baking powder and salt. Beat on low speed until well blended. Add the oil with the mixer running on low speed; once that is evenly distributed, add the butter a tablespoon at a time, beating until fully incorporated. The mixture will have the consistency of coarse sand.
• Add the eggs one at a time, beating well after each addition. Stop to scrape down the bowl. On medium speed, gradually add the buttermilk mixture, mixing until the batter just comes together. Do not overmix.
• Spoon the batter into the prepared ramekins halfway, then sprinkle about 2 teaspoons streusel evenly on the batter in each. Spoon more batter on top to fill each ramekin three-quarters of the way. Use a table knife or skewer to gently swirl the streusel into the batter, as though you were making a marble cake. Bake until a tester inserted in the center of the ramekins comes out clean, about 30 minutes. Transfer the sheet pan to a wire rack; let the cakes cool completely.
• For the quick creme fraiche: Stir the heavy cream, sour cream and salt together in a small bowl. Set aside.
• For the caramel sauce: Meanwhile, mix the granulated sugar, lemon juice and salt in a deep saucepan and place on medium heat. Have a pastry brush and a small bowl of water nearby to wash the sides of the pan of any granules of sugar. When the sugar starts to brown, swirl the pan to ensure even browning. Once the sugar is amber in color, pour in the bourbon (step back, because there will be sputtering). Add the butter in 4 pieces. Swirl the pan to melt the butter, then add the heavy cream, cinnamon and ginger. Remove from the heat. The caramel will continue to thicken off the heat. Stir before serving.
• Turn the cakes out of the ramekins. To serve, place a cake on a serving plate. Spoon the caramel over the cake with a dollop of "creme fraiche." Garnish with the crystallized ginger.

POTATO PANCAKES WITH CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE

Steps:

• On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
• In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed.
• Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
• Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
• To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
• Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;

HOMEMADE CREME FRAICHE

Steps:

• In a bowl, combine the cream and buttermilk or lemon juice.
• Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
• Stir and refrigerate until ready to use.
• (can be refrigerated up to 1 week.).

MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE AND TOASTED PUMPKIN SEEDS WITH SPINACH, PEAR AND PANCETTA SALAD

Steps:

• Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
• For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.

GLAZED PINEAPPLE WITH CINNAMON CREME FRAICHE

Steps:

• Mix the lime juice and half the lime zest with 1 tablespoon honey, 1/8 teaspoon cinnamon and nutmeg. Set this sauce aside.
• Stir the powdered sugar and 1/8 teaspoon cinnamon into the creme fraiche.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelized.
• Pour in the spiced lime sauce and bubble for a few seconds, tossing the pineapple to glaze in the sauce.
• Place 2 wedges of pineapple on each plate, sprinkle with the remaining lime zest and accompanied by a dollop of the cinnamon creme fraiche. Serve immediately.

GRILLED BANANAS WITH CINNAMON CREME FRAICHE AND HONEY

Steps:

• Remove bananas from the bunch. Place whole bananas with skins on a preheated grill to medium. Grill for about 7 minutes turning once until the skins begin to brown and soften.
• Remove the bananas from the grill with tongs. Place them on a platter. Serve banana right in its skin. Using a paring knife, carefully cut a slit down the length of the banana and press it open to reveal the flesh. Top with a dollop of creme fraiche and some diced strawberries. Finish it off with a drizzle of honey and a sprinkle of cinnamon. Serve warm.
• Danny's note: This dish is a great make-your-own dessert. Just set out a tray of grilled bananas and bowls of the toppings. Guests can top assemble their own desserts.

CALABAZA SOUP WITH CINNAMON CREME FRAICHE: SOPA DE CALABAZA CON CANELA CREMA FRESCA

Steps:

• Preheat oven to 400 degrees F. In a small saute pan toast the cumin, coriander, chile, and clove for 3 minutes over medium heat. When the spices have begun to release their aroma, add them to a large mixing bowl with the panela and olive oil, mix well with a whisk to break up any clumps of spices.
• Add the diced and peeled calabaza and mix well to coat. Pour the calabaza onto a large sheet tray and place in the oven to roast until the calabaza has softened and caramelized, about 30 minutes.
• While the calabaza is in the oven, heat 1 tablespoon of olive oil in a large saucepan, when the oil begins to smoke add the onion and garlic and saute for around 5 minutes.
• When the onion has become translucent add the calabaza and chicken stock and cook at a gentle simmer for 15 minutes, puree the mixture with a hand held blender, add the heavy cream, and simmer for another 5 minutes, season with salt and pepper and reserve in a warm place.
• In a small bowl combine the creme fraiche and canela and mix well. To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche.

MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE

Steps:

• Heat butter in a medium stockpot over medium heat.
• Add the onions, garlic, carrots and celery and cook until soft.
• Add the water and bring to a boil.
• Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth.
• Bring to a simmer and add 1/4 Teaspoon cinnamon, spices, honey and chipotle.
• Cook for 15 to 20 minutes.
• Add water, if the soup is too thick.
• Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.
• Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined.
• Garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

CINNAMON BUTTER FROSTING WITH CREME FRAICHE

Steps:

• Sift sugar and cinnamon. With a mixer, cream butter and creme fraiche together.
• Add vanilla and salt and mix well.
• Add the sifted sugar and cinnamon, and continue beating for about 3-5 minutes. The icing should be soft & hold its shape well.

FRESH PEACHES WITH CINNAMON CREME FRAICHE

Steps:

• Combine creme fraiche, sugar, and cinnamon. Divide evenly among four plates. Cut the peaches in half and arrange on top. Garnish with mint sprigs.

CINNAMON BASIL CRèME FRAîCHE

Steps:

• In a blender, puree basil with cream. (Or mince basil and mash in a mortar and pestle with cream and a couple pinches of sugar.)
• With a spoon, blend mixture thoroughly into crème fraîche. Add sugar to taste. Serve in a bowl, with fresh berries alongside for dipping.

CINNAMON CREME FRAICHE

Steps:

• Combine well; cover and chill.