Strawberry And Crème Fraîche Gratin Food

STRAWBERRY GRATIN

Steps:

• Preheat oven at 400°F.
• In a bowl, mix strawberries, lime, lemon juice and chartreuse.
• In another bowl, whisk heavy cream until soft pics.
• Spread the strawberry mixture in ramequins. Garnish with pecans.
• Cover with whipped cream and sprinkle with icing sugar.
• Cook 3 minutes. Serve now.

STRAWBERRY AND CRèME FRAîCHE GRATIN

Steps:

• Preheat broiler.
• In 10-inch heavy skillet over moderate heat, melt butter. Add panko and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Add cinnamon, pepper, and sugar, and toss to combine. Transfer to medium bowl and set aside.
• Spoon 2 tablespoons crème fraîche onto center of each ovenproof plate. Arrange 1/2 cup strawberries on top of each circle of crème fraîche. Drizzle each plate with 1 1/2 teaspoons honey and sprinkle with 1 tablespoon panko mixture. Working in batches, place plates on large rimmed baking sheet and broil until the crème fraîche starts to bubble and turn light golden brown, 3 to 4 minutes. Keep warm while broiling other batches and serve immediately.

STRAWBERRY CRèME FRAîCHE ICE CREAM

Steps:

• Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée - a few chunky bits add texture to the ice cream.
• Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge - about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
• To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.

CREPE GATEAU WITH STRAWBERRY PRESERVES AND CREME FRAICHE

Steps:

• Into a medium bowl, sift together the flour, 1 tablespoon sugar, and the salt. Make a well in the center, and fill it with the eggs, egg yolks, and a few tablespoons milk; whisk until a thick, smooth paste forms. Add the remaining milk, and whisk until no lumps remain.
• Melt the butter in an 8-inch nonstick skillet with a 6-inch-diameter bottom; pour into the batter, leaving a coating of butter in skillet. Let the batter rest at room temperature 1 hour.
• Over medium heat, warm skillet thoroughly. Lift skillet off heat; stir batter, and carefully ladle 3 tablespoons into skillet. Immediately rotate skillet so batter is thinly spread evenly across skillet to the edges. Return skillet to heat; cook crepe until edges are golden brown and lacy, about 1 minute. Using a heatproof rubber spatula, carefully flip crepe; cook other side until golden brown, about 30 seconds. Slide crepe out of skillet onto a plate. Repeat with remaining batter, stacking cooked crepes on top of one another. Let crepes cool completely.
• Prepare an ice bath. Place creme fraiche in a medium bowl set in ice bath. Add vanilla and remaining 3 tablespoons sugar to bowl; whip until mixture holds a line drawn by the whisk.
• To assemble: Place a crepe on a serving platter. Spoon 1 heaping tablespoon preserves on top; using an offset spatula, spread in a thin layer over crepe, leaving a 1/2-inch border around the edge. Cover with another crepe, stacking neatly. Spread 2 heaping tablespoons creme fraiche mixture evenly over crepe, again leaving a 1/2-inch border around the edges. Continue alternating fillings with crepes, finishing with a crepe on top. If necessary, insert two long toothpicks through the layers to keep gateau in place. Refrigerate at least 15 minutes. Remove toothpicks; cut into wedges before serving.

FRESH STRAWBERRIES WITH BROWN SUGAR CREME FRAICHE EASY!!!

Steps:

• Stem and slice strawberries.
• Stir brown sugar into creme fraiche.
• Serve strawberries in bowls and pass the creme fraiche to drizzle over the top and sprinkle with mint for garnish.

CRêPE GâTEAU WITH STRAWBERRY PRESERVES AND CRèME FRAîCHE

Steps:

• Into a medium bowl, sift together the flour, 1 tablespoon sugar, and the salt. Make a well in the center, and fill it with the eggs, egg yolks, and a few tablespoons milk; whisk until a thick, smooth paste forms. Add the remaining milk, and whisk until no lumps remain.
• Melt the butter in an 8-inch nonstick skillet with a 6-inch-diameter bottom; pour into the batter, leaving a coating of butter in the skillet. Let the batter rest at room temperature at least 1 hour.
• Over medium heat, warm the skillet thoroughly. Lift the skillet off the heat; stir the batter, and carefully ladle 3 tablespoons into the skillet. Immediately rotate the skillet so the batter is thinly spread evenly across the bottom to the edges. Return the skillet to the heat; cook the crêpe until the edges are golden brown and lacy, about 1 minute. Carefully flip the crêpe; cook the other side until golden brown, about 30 seconds. Slide the crêpe out of the skillet onto a plate. Repeat with the remaining batter, stacking the cooked crêpes on top of one another. Let the crêpes cool completely.
• Place the crème fraîche in a medium bowl set in an ice-water bath. Add the vanilla and remaining 3 tablespoons sugar; whip until the mixture holds a line drawn by the whisk.
• To assemble: Place 1 crêpe on a serving platter. Spoon 1 heaping tablespoon preserves on top; using an offset spatula, spread in a thin layer over the crêpe, leaving a 1/2-inch border. Cover with another crêpe, stacking neatly. Spread 2 heaping tablespoons crème-fraîche mixture evenly over the crêpe, again leaving a 1/2-inch border. Continue alternating fillings with crêpes, finishing with a crêpe on top. If necessary, insert 2 long toothpicks through the layers to keep the gâteau in place. Refrigerate at least 15 minutes. Remove the toothpicks; cut into wedges before serving.

STRAWBERRIES WITH CREME FRAICHE AND SUGAR

Steps:

• Rinse however many strawberries you have (they should be ripe and fragrant) and pat them dry, but leave the hulls on to use as little handles. To eat, swirl a berry in creme fraiche, then dust it with confectioner's sugar.

STRAWBERRY PAZZO CAKE WITH HERBED CRèME FRAîCHE

Steps:

• For the Crème Fraîche: Stir together the crème fraîche and the herbs. Refrigerate and let sit for 30 minutes or overnight.
• For the Cake: Butter a 9-inch cast-iron skillet or 8-by-8-inch enameled cast-iron baking pan (if cooking in the grill) or standard 8-by-8-inch baking pan (if baking in your oven). (Don't put a standard baking pan inside your grill or over a fire.) Ignite the coals, turn a gas grill to high, or preheat an oven to 350°F.
• Whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter and sugars on medium speed until the mixture looks creamy, about 3 minutes. Slowly add the egg, milk, and vanilla and mix just until combined. Gradually add the flour mixture, mixing just until smooth with a creamy texture.
• Pour the batter into the buttered pan. Arrange the strawberry halves, cut-side down, on top of the cake batter. Don't overlap the berries; use just enough strawberries for one layer and set aside the rest to use as garnish.
• TO BAKE IN A GRILL: When the grill reaches 350°F, slide in the cake, resting the pan on the grill rack, close the grill's lid and let it bake for at least 20 minutes with the grill lid closed. Test the cake: It's done when a skewer inserted into the center (but not in a strawberry) comes out clean and the cake is golden brown on top.
• TO BAKE IN AN OVEN: Bake for 10 minutes and then decrease the heat to 325°F and bake for an additional 45 to 50 minutes. The cake is done when a skewer inserted into the center (but not in a strawberry) comes out clean and the cake is golden brown on top.
• For the Glaze: While the cake is baking, in a small pan combine the balsamic vinegar, sugar, and black pepper. Bring to a boil over high heat and remove from the heat right away. Set it aside until the cake has baked. It should be the consistency of maple syrup; if it thickens too much before the cake comes out of the oven, stir in a few more spoonfuls of vinegar. As soon as the cake comes off the heat, drizzle the top with about three-fourths of the balsamic glaze.
• When the cake has cooled, cut it into wedges if baked in a skillet; if baked in a standard baking pan, cut it into squares. To garnish simply, top with a light dusting of confectioners' sugar. To dress up the cake, spoon several tablespoons of the Roasted Strawberries onto one side of each plate; on the other side of the plate drizzle a small pool of the balsamic glaze, and smear it lightly with the back of a spoon. Drizzle more balsamic glaze over the cake if you like. Set a cake slice on top the strawberry syrup, and top the cake with a spoonful of Herbed Crème Fraîche. Spoon any remaining crème fraîche into a bowl and set on a platter with leftover halved strawberries to pass so guests can add extra if they like.

POTATO GRATIN WITH GRUYERE CHEESE AND CREME FRAICHE

Steps:

• Preheat oven to 400 degrees and generously butter a 13x9x2 glass baking dish.
• Arrange half of potato slices in bottom of prepared dish, overlapping slightly.
• Sprinkle generously with salt and pepper to taste.
• Spread half of creme fraiche over the potatoes and sprinkle with 1/2 of the Gruyere cheese.
• Top with remaining potatoes, again overlapping slightly, sprinkle with salt and pepper to taste.
• Spread remaining creme fraiche on top, and sprinkle with remaining Gruyere cheese.
• Bake uncovered for 30 minutes and then reduce oven temperature to to 350 degrees.
• Continue to bake the gratin until the potatoes are tender and the top is a nice golden brown, about 45 minutes.
• Remove from the oven and let set for 10-15 minutes.
• Sprinkle with parsley and scallions.