CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
CREME FRAICHE FILLING FOR PAVLOVA WITH VANILLA-POACHED ORANGES
Use this creme fraiche filling recipe to make our Pavlova with Vanilla-Poached Oranges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 Pavlova
Number Of Ingredients 4
Steps:
- Beat cream, sugar, and vanilla until soft peaks form. Fold in creme fraiche.
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
BLUEBERRY DUMPLINGS
One of my childhood memories is picking wild blueberries with my siblings when our family went camping in northern Ontario - then my mother would make blueberry dumplings for us! This recipe from Jim Dodge, Food & Beverage Manager at the Getty Center in L.A., is much better - sorry mom! Wild blueberries are best - but cultivated or frozen blueberries or even Saskatoons will work. Top with creme fraiche or whipped cream.
Provided by CountryLady
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Filling: Adjust oven rack to the lowest level and preheat oven to 350°F.
- Wash the berries in a bowl of cold water, remove any leaves or stems and drain well.
- In a 2 ½ to 3 quart casserole with a tight fitting lid, stir together the sugar and water until the sugar dissolves.
- Add the berries and cover with the lid.
- Bake on the lower rack for about 30 minutes or until the filling gives off a little steam.
- While the filling is baking, begin preparing the batter so that you are able to make the dumplings quickly.
- Dumplings: In a medium size bowl blend together the flour, baking powder and salt.
- Pour the milk into a small saucepan.
- Cut the butter into small pieces and add to the milk.
- Warm over moderate heat until the milk is warm and the butter is almost completely melted.
- Turn off the heat and leave the mixture in the saucepan on the burner so that the milk stays warm and butter stays melted.
- Get ready in your workspace: a fork to mix with and two large oval soupspoons to form the dumplings.
- When the blueberry filling is ready, remove the casserole from the oven, but do not remove the lid.
- With a fork, stir the milk mixture into the flour only until the milk has been absorbed.
- The batter should look lumpy and under mixed.
- Remove the lid from the top of the casserole and keep it close by.
- Drop large spoonfuls of the batter on top of the blueberry mixture forming first a circle and then filling in the center of the circle.
- The dumplings will sink a little.
- Return the lid to the top and place back into the oven.
- Continue cooking for 15 minutes.
- Do not remove the lid until this baking time has elapsed.
- Remove from the oven and place on a rack.
- Remove the lid and let cool for 15 minutes before serving.
- Whip the crème fraîche (or whipping cream) until thickened.
- To serve, spoon into deep bowls and top with a dollop of cream fraîche or whipping cream.
Nutrition Facts : Calories 529.4, Fat 24.5, SaturatedFat 15, Cholesterol 80.4, Sodium 305.6, Carbohydrate 74.5, Fiber 3.2, Sugar 43.1, Protein 6.2
CREME FRAICHE FILLING
For a New Orleans-style twist on this creme fraiche filling, replace half the regular cream cheese with the Creole variety, which has a thick layer of cream on top and a slightly liquid layer on bottom; drain it before using, if desired.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 3 four-by-fourteen-inch tarts
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until soft In a separate bowl, whisk creme fraiche with a balloon whisk until it holds soft peaks.
- Whisk a third of the creme fraiche into cream-cheese mixture to lighten. Fold in remaining creme fraiche while gradually sifting the confectioners' sugar over the top; fold just until combined. Cover with plastic wrap; place in refrigerator until ready to use, up to 2 hours.
RASPBERRY-CRèME FRAîCHE TART
Categories Milk/Cream Mixer Berry Dairy Fruit Dessert Bake Raspberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place baking sheet in bottom of oven. Preheat oven to 375°F. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth. Add flour; beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan. Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and crème fraîche in bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard. Sprinkle tart with 2 tablespoons sugar.
- Bake tart until set and brown around edges, about 45 minutes. Cool. (Can be made 1 day ahead. Cover loosely with foil; chill. Serve at room temperature.)
- Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.
- *Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill.
BERRY CREME FRAICHE CAKE
If you have fresh berries on hand you are in for a real treat if you make this cake. It's perfect for a party as it is not a cake that keeps well and probably should be eaten on the same day it is made, but wow, it is delicious!
Provided by MarieRynr
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350*F.
- Grease the bottom and sides of two 9 inch cake pans.
- Line the bottoms with parchment paper.
- In a medium bowl, sift together the flour, soda,salt and baking powder.
- Beat the butter with the sugar until light.
- Add the eggs, one at a time, beating well after each addition.
- Stir together the buttermilk and the vanilla.
- On low speed, add half the buttermilk and mix until incorporated well.
- Add half the dry ingredients.
- Mix well and then repeat until all dry and wet ingredients are mixed in well.
- Stir in the poppy seeds.
- Divide the cake batter between the two pans.
- Evenly spread it in pans and bake on the middle rack of the oven until a skewer comes out clean, about 15 to 20 minutes.
- Cool the cakes in their pans for 10 minutes, then turn out and cool completely.
- The cake layers can be made up to 2 days in advance; wrap well and store at room temperature.
- To make the filling; cook the blueberries and 1/4 cup sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved and the berries have popped open and become juicey, about 5 minutes.
- Let cool to room temperature.
- Whip together the creme fraich, cream and remaining 2 TBS sugar until stiff enough to hold it's shape but is still smooth.
- To assemble the cake, cut the cake layers in half horizontally using a serrated knife, making a total of 4 layers.
- Place a cake layer on a serving plate.
- Spread one quarter of the creme fraich filling on top of the cake.
- Top with one quarter of the blueberry sauce and then one quarter of the raspberries.
- Place a second cake layer on top and spread creme fraich, blueberry sauce, and raspberries on top as you did with the first layer.
- Repeat with the third and fourth layers, ending with berries on the top of the cake.
- If not serving within an hour, refrigerate the cake.
- Once removed from the refrigerator, let sit at room temperature for 15 minutes before serving for optimal flavour.
Nutrition Facts : Calories 965.1, Fat 57.6, SaturatedFat 34.1, Cholesterol 263.9, Sodium 452.4, Carbohydrate 104.7, Fiber 5.3, Sugar 66.8, Protein 11.6
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- 1. Combine the buttermilk and heavy cream and stir or shake. This can be done in glass mixing bowl or in a saucepan over low heat to quicken the culturing process, but heat is not required. 2. Pour the mixture into a glass mixing bowl (if done in a saucepan) and cover. 3. Let stand at room temperature (between 72 and 78 degrees Fahrenheit) for 12 to 24 hours, until the consistency is thick and creamy. 4. Refrigerate at least 24 hours before using.
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