HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours.
Provided by Barb G.
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 2
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.).
Nutrition Facts : Calories 833.1, Fat 88.3, SaturatedFat 55, Cholesterol 327.3, Sodium 122, Carbohydrate 8.1, Sugar 1.7, Protein 5.9
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
HOMEMADE CREME FRAICHE
Use creme fraiche as a substitute for sour cream or as a sophisticated alternative to whipped cream.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 2
Steps:
- Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.
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
ENLIGHTENED CREME FRAICHE
This "enlightened" version of creme fraiche has a higher ratio of low-fat buttermilk to high-fat cream.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Combine the ingredients in a plastic container. Set the mixture aside in a warm place for 24 to 36 hours, until thickened. Refrigerate immediately.
- Whip until thickened before serving.
FLAMICHE
Try this French dish that's halfway between a pizza and a quiche. Crème fraîche mixed with cheese and eggs makes a tasty topping along with delicious buttery leeks
Provided by Claire Thomson
Categories Dinner, Lunch
Time 1h5m
Yield Serves 2-4 (4 as a light meal)
Number Of Ingredients 13
Steps:
- Mix the flour and salt together in a large bowl. Mix the yeast with 175ml warm water and leave for 5 mins to froth just a little, then add to the flour and mix vigorously with a metal spoon. Knead the dough as soon as it comes together on a lightly floured surface for around 5 mins until smooth. Alternatively, use a mixer fitted with a dough hook, working the dough for around 5 mins on medium speed, then adding the salt towards the end of the mixing time. Leave in a lightly oiled bowl covered with a clean, damp tea towel until nearly doubled in size, about 1 hr.
- Meanwhile, heat the butter in a frying pan over a medium heat and cook the leaks until softened, about 8 mins. Don't let them colour. When soft, remove from the heat and leave to cool. Beat the eggs, crème fraîche, grated cheese, herbs and nutmeg together, and season well with plenty of pepper and some salt. Mix in the leeks.
- Heat the oven to 220C/200C fan/gas 7. Line a 40 x 30cm baking tray with baking parchment. Lightly flour the work surface and roll the dough out to fit the baking sheet - it should be about 5mm thick. Make a small lip around the edge of the dough by folding the dough inward. Evenly spread the leek mixture over the dough, leaving a 1cm border. Sprinkle over the parmesan.
- Cook the flamiche in the oven for around 25 mins until lightly golden on the top and the base is crisp. Remove from the oven, cut into squares and serve with salad, if you like.
Nutrition Facts : Calories 637 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
CREME FRAICHE
Creme Fraiche has many uses and is often served in France complimenting sweet desserts. If used for desserts lightly whip it and sweeten it slightly. It is also fabulous for some pasta sauces (see Recipe #29295). It can be kept in the fridge for up to a week.
Provided by Bergy
Categories Sauces
Time P1DT12h10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Heat the heavy cream to body temp not over, about 100°F.
- Stir in the buttermilk.
- Keep in a warm place for 12-36 hours until it thickens.
- If your house is cool, place it in the oven with the oven light on.
- When it has thickened slightly stir, cover and refrigerate until using.
Nutrition Facts : Calories 823.1, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.3, Sodium 95.7, Carbohydrate 6.9, Sugar 0.5, Protein 5
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