HERBED FROMAGE BLANC
Provided by Ina Garten
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the fromage blanc, sour cream, scallions, dill, chives, parsley, garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap and refrigerate for at least an hour (or overnight) for the flavors to blend. Serve in a small bowl surrounded by crackers and/or fresh vegetables like crudites.
FROMAGE BLANC WITH STRAWBERRIES
Steps:
- Place the buttermilk in a large saucepan. Heat gently for about five minutes, to a temperature of around 110 degrees. The buttermilk will feel fairly warm to the touch. You can test the temperature with an instant-read thermometer. You should see the buttermilk beginning to coagulate and a whitish liquid collecting around the edges. Set aside to cool to room temperature.
- Line a colander with several thicknesses of cheesecloth. Place the colander over a bowl. Ladle the buttermilk from the saucepan into the colander. Allow it to drain overnight. this is the fromage blanc or fresh white cheese.
- Transfer the fromage blanc from the colander to a bowl. If it has become very firm, beat in a little milk. Cover and refrigerate until ready to serve.
- Rinse and hull the strawberries. Puree half of them and sweeten to taste.
- Serve scoops of the fromage blanc on plates with the pureed strawberries and whole strawberries.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 469 milligrams, Sugar 21 grams
FROMAGE BLANC-LEMON GRASS SORBET
This recipe, adapted from the restaurant Vong in New York, strikes a surprising balance. The fromage blanc is tangy and blunt; the lemon grass rounds out the edges and showers it with a floral, herbal aroma that lingers in your mouth. It is 20 minutes of your time for a complex endnote to a meal.
Provided by Amanda Hesser
Categories quick, weekday, ice creams and sorbets, dessert
Time 20m
Yield about 1 quart
Number Of Ingredients 4
Steps:
- In a large saucepan, combine sugar, corn syrup, lemon grass and 2 cups water. Bring to a boil, then remove from heat and let cool. Cover and chill in refrigerator overnight.
- Strain liquid through a fine sieve. Stir fromage blanc into liquid. Taste and adjust sweetness if necessary. Pour into an ice cream maker and follow manufacturer's instructions.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 43 milligrams, Sugar 29 grams
FROMAGE BLANC SORBET
Provided by Christine Muhlke
Categories ice creams and sorbets, dessert
Time 20m
Yield Serves 4
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine 5 tablespoons water, the sugar and vanilla (if using extract, add after cooking) and cook over medium-high heat until syrupy. Let cool completely.
- Put the fromage blanc in a bowl and add the chilled syrup. Mix well. Churn in an ice-cream maker following the manufacturer's instructions.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 8 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 67 milligrams, Sugar 15 grams
HOMEMADE FROMAGE BLANC
Provided by Food Network
Categories dessert
Time 1h5m
Yield about 1 pound (2 cups)
Number Of Ingredients 6
Steps:
- In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
- Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
- Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.
- Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.
RED WINE AND ROSEMARY FIGS WITH FROMAGE BLANC SORBET
If you lack the time -- or an ice cream maker -- you can substitute store-bought lemon sorbet for homemade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Make the sorbet: Bring sugar, water, honey, and lemon zest to a boil in a medium saucepan, stirring until sugar dissolves. Remove from heat, and let stand 10 minutes. Whisk in lemon juice and fromage blanc. Let cool completely. Cover and refrigerate until chilled, about 4 hours (or overnight).
- Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour (or up to 1 week).
- Make the figs: Sprinkle sugar over bottom of a 12-inch saute pan. Cook over medium-high heat, swirling pan occasionally, until sugar is light gold, about 5 minutes.
- Add wine in a slow, steady stream, stirring until sugar dissolves. Add rosemary and lemon zest, and simmer until reduced by half, about 8 minutes. Add figs, and cook until liquid is syrupy and figs are soft, about 4 minutes. Let cool to room temperature. Discard rosemary and lemon zest.
- Divide sorbet among 6 dishes, and spoon figs and syrup over the top. Serve immediately.
Nutrition Facts : Calories 325 g, Fiber 2 g, Protein 4 g, Sodium 10 g
MINI BLACK BOTTOM CHEESECAKES
This recipe appeared in food and wine. I love it because it's a great little appetizer that is both savory and sweet...a great palate cleanser. Instead of fromage blanc you can sub creme fraiche, goat cheese, lebneh or quark.
Provided by greysangel
Categories Savory
Time 30m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Line a standard 12 cup muffin pan with foil baking cups and spray cups with veg oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave oven on.
- Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
- Pour the batter into the baking cups, filling them 3/4 full.
- Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 tsp of warmed preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cakes until set, about 15 minutes.
- Remove the cheesecakes from the pan and peel off the foil cups. Transfer the cakes onto a platter and serve.
Nutrition Facts : Calories 170, Fat 8.7, SaturatedFat 4.7, Cholesterol 53.7, Sodium 139.8, Carbohydrate 18.9, Fiber 0.5, Sugar 11.2, Protein 3.9
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