Best 20 Creme Fraiche Recipes

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**Crème fraîche**, a luxurious and versatile French dairy product, has captivated taste buds for centuries. Its rich, creamy texture and subtle tang elevate a wide range of culinary creations, from savory to sweet. This article offers a comprehensive guide to crème fraîche, including its origins, variations, and a collection of delectable recipes that showcase its versatility. Whether you seek to elevate everyday meals or impress dinner guests, crème fraîche adds a touch of sophistication and indulgence to any dish. Discover how this culinary treasure can transform your cooking repertoire, from classic French sauces to modern desserts and everything in between.

**Recipes included in this article:**

* **Classic Crème Fraîche:** Master the art of making crème fraîche at home with this simple yet rewarding recipe. Using fresh cream and a touch of culture, you'll create a smooth and tangy crème fraîche that can be enjoyed on its own or used as a versatile ingredient.

* **Crème Fraîche Sauce:** Elevate your favorite dishes with this luscious crème fraîche sauce. Whether you're preparing a savory meat dish or a delicate fish fillet, this sauce adds a creamy richness and a hint of tang that will tantalize your taste buds.

* **Crème Fraîche Pound Cake:** Indulge in the irresistible flavors of this crème fraîche pound cake. With its moist and tender crumb, this cake is a delightful treat for any occasion. The addition of crème fraîche adds a subtle tang and richness that sets it apart from traditional pound cakes.

* **Crème Fraîche Panna Cotta:** Experience the velvety smoothness of this crème fraîche panna cotta. This elegant dessert features a creamy texture and a delicate vanilla flavor. Topped with fresh berries or a drizzle of caramel, it's a delightful ending to any meal.

* **Crème Fraîche Mashed Potatoes:** Transform ordinary mashed potatoes into a culinary delight with the addition of crème fraîche. This creamy and flavorful side dish pairs perfectly with roasted meats, grilled fish, or even a simple vegetable medley.

* **Crème Fraîche Ice Cream:** Cool down on a hot summer day with this refreshing crème fraîche ice cream. Made with fresh cream, sugar, and crème fraîche, this ice cream boasts a creamy texture and a delightful tang. Enjoy it plain or dress it up with your favorite toppings.

Let's cook with our recipes!

CREME FRAICHE



Creme Fraiche image

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

2 tablespoons buttermilk
2 cups heavy whipping cream

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

CHEF JOHN'S CREME FRAICHE



Chef John's Creme Fraiche image

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

2 cups heavy cream
3 tablespoons cultured buttermilk

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

MINI CRAB CAKES WITH MUSTARD CREME FRAICHE



Mini Crab Cakes with Mustard Creme Fraiche image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 15 mini crab cakes

Number Of Ingredients 16

1/4 cup creme fraiche
1 tablespoon whole-grain mustard
1 teaspoon Dijon Mustard
1/8 teaspoon seafood seasoning, such as Old Bay
2 slices white sandwich bread
1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
1 tablespoon lemon zest, plus lemon wedges, for serving
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
1 large egg, beaten
3 tablespoons unsalted butter
1 tablespoon chopped chives, for garnish

Steps:

  • For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
  • For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
  • Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
  • Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.

CREME FRAICHE CHICKEN



Creme Fraiche Chicken image

When I was an exchange student in France, my French mom made this dish and it has been my favorite ever since. It is chicken breast cooked in butter, creme fraiche and mushrooms over pasta. No one can make it like her, but this is very close. Serve with French bread or French garlic bread if desired. Bon Appetite!

Provided by Kristel A. Ivy

Categories     World Cuisine Recipes     European     French

Yield 5

Number Of Ingredients 10

6 skinless, boneless chicken breast halves
¼ cup white wine
salt and pepper to taste
1 (8 ounce) package pasta, your choice of shape
1 large white onion, chopped
1 tablespoon chopped garlic
2 (8 ounce) packages sliced fresh mushrooms
2 cups creme fraiche
½ cup grated Parmesan cheese for topping
3 tablespoons sour cream

Steps:

  • In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.
  • Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.
  • When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 707.9 calories, Carbohydrate 35.1 g, Cholesterol 256 mg, Fat 43.1 g, Fiber 3.2 g, Protein 47.6 g, SaturatedFat 26 g, Sodium 269.7 mg, Sugar 6.2 g

CREME FRAICHE ASPARAGUS SOUP



Creme Fraiche Asparagus Soup image

Based on a recipe from Michelle Garner's cookbook, Quick French Cuisine. She says, "I adapted this from my aunt Cécille's recipe. She would make large batches and freeze it."

Provided by mersaydees

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons unsalted butter
2 cups onions, minced
4 cups chicken stock
1/8 lb fresh asparagus, trimmed (thin asparagus is recommended)
1/4 cup creme fraiche or 1/4 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon lemon juice (optional)

Steps:

  • In a 4-quart pan, melt butter.
  • Add onion and cook just until soft and golden; do not brown.
  • Add chicken stock and bring to a boil.
  • Meanwhile, cut 3 inches of tips off asparagus and set aside.
  • In food processor or blender or by hand, slice remaining asparagus into ¼-inch pieces.
  • Drop pieces into boiling broth. Cover and simmer until very soft, about 30 minutes.
  • Cool for 10 minutes, and then puree soup in blender or processor.
  • Return soup to pan.
  • Add asparagus tips and simmer until just tender, about 5 minutes.
  • Stir in cream.
  • Season with salt and pepper and a drop or two of lemon juice.
  • Serve warm or cold.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR



Seared Sea Scallops with Crème Fraîche and Caviar image

Categories     Dairy     Shellfish     Sauté     Cocktail Party     Quick & Easy     Oscars     New Year's Eve     Scallop     Sour Cream     Bon Appétit

Yield Makes 24

Number Of Ingredients 5

1 teaspoon vegetable oil
12 large sea scallops, cut horizontally into 2 rounds
1/4 cup crème fraîche or sour cream
1/2 ounce caviar
4 fresh chives, cut into 1-inch lengths

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
  • Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

BAKED EGGS WITH CRèME FRAîCHE AND SMOKED SALMON



Baked Eggs With Crème Fraîche and Smoked Salmon image

Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper. These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result. Serve them with toast, croissants or crusty bread - something to mop up the last bits of yolk and cream at the bottom of the ramekins. You won't want to leave behind a single drop.

Provided by Melissa Clark

Categories     breakfast, brunch, seafood, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, plus more for greasing the ramekins
2/3 cup thinly sliced shallot (2 to 3 shallots)
1/2 teaspoon fine sea salt
3/4 cup heavy cream
1/3 cup crème fraîche
1 tablespoon chopped fresh dill, plus more for serving
1/2 teaspoon finely grated lemon zest
12 large eggs, at room temperature
Freshly ground black pepper
4 ounces smoked salmon

Steps:

  • Heat oven to 400 degrees, and brush six 8-ounce ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.
  • Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots and 1/4 teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat if necessary to prevent browning.
  • Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest and remaining 1/4 teaspoon. Remove from heat. Divide mixture among the ramekins.
  • Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each, then sprinkle tops with salt and pepper. Bake until egg whites are just set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed at the sides of the ramekins, but still jiggly in the center and that's O.K. The eggs will continue to cook once out of the oven.) Remove from oven and transfer ramekins onto individual plates for serving.
  • To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm.

NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE



Normandy-Style Chicken and Leeks with Creme Fraiche image

Leeks grow in abundance in Normandy, in northern France, where the alliums are celebrated for their ability to transform even the simplest dish into something spectacular. Take chicken Normande, a multi-layered main course of braised chicken, hard apple cider (another local specialty), and of course, leeks. Serve this with crusty bread. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 whole chicken (about 4 pounds), cut into 10 pieces (each breast half cut in half crosswise)
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
2 teaspoons olive oil
4 small leeks (white and pale-green parts only), cut crosswise into 3-inch pieces, rinsed well (about 1 pound)
1 cup good-quality hard apple cider
1 tablespoon coarsely chopped fresh thyme leaves
1/2 cup store-bought or homemade Creme Fraiche
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Season chicken all over with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
  • Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more. Use a slotted spoon to transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
  • Transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange them around the chicken. Cover to keep warm. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes.
  • Reduce heat to medium-low. Whisk in the creme fraiche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.

ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR



Roasted Fingerling Potatoes with Creme Fraiche and Caviar image

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield 12 appetizer servings

Number Of Ingredients 7

2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise
1/2 cup extra-virgin olive oil, plus 2 tablespoons
2 fresh rosemary sprigs, needles stripped from the stems and chopped
Sea salt and freshly ground black pepper
1 cup creme fraiche or sour cream
1 (3-ounce) jar osetra caviar
Minced fresh chives, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
  • Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.

POTATO PANCAKES WITH CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE



Potato Pancakes with Chunky Granny Smith Applesauce and Cinnamon Creme Fraiche image

Provided by Bobby Flay

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 small onion, peeled
1 large baking potato (about 1 pound), peeled
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
Pinch baking powder
Canola oil, for frying
Chunky Granny Smith Applesauce, recipe follows
Cinnamon Creme Fraiche, recipe follows
3 to 6 tablespoons granulated sugar (depending on how sweet or tart you want it)
1/2 teaspoon ground cinnamon
5 Granny Smith apples, peeled, cored and cut into large dice
1 cup creme fraiche
1 teaspoon ground cinnamon

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.;

HONEY VANILLA CRèME FRAîCHE



Honey Vanilla Crème Fraîche image

Provided by Ina Garten

Categories     dessert

Time 5m

Yield 6 servings

Number Of Ingredients 4

1 pint crème fraîche
3 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped or squeezed from 1/2 vanilla bean

Steps:

  • This can either be thin like a sauce or thick like whipped cream. For the sauce, simply combine all the ingredients with a spoon. To make it thick, place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and mix on high speed for about 60 seconds, or until it is as thick as whipped cream.

CREME FRAICHE



Creme Fraiche image

Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 2

2 cups heavy cream
2 tablespoons low-fat buttermilk

Steps:

  • Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.

ASPARAGUS SOUP WITH LEMON CRèME FRAîCHE



Asparagus Soup with Lemon Crème Fraîche image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Citrus     Vegetable     Appetizer     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lemon     Asparagus     Spring     Shallot     Coriander     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

1/4 cup (1/2 stick) butter
1 cup sliced shallots (about 6 large)
2 pounds asparagus, trimmed, cut into 2-inch lengths
2 teaspoons ground coriander
2 14-ounce cans vegetable broth
1/4 cup crème fraîche or sour cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.
  • Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.

CAVIAR AND CRèME FRAîCHE TARTLETS



Caviar and Crème Fraîche Tartlets image

It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.

Provided by Union Square Events

Categories     Appetizer     Party     Caviar     Milk/Cream     Christmas     New Year's Eve     Oscars     Anniversary     Valentine's Day     Cocktail Party     Hors D'Oeuvre     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 mini-tarts

Number Of Ingredients 4

12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions
6 tablespoons crème fraîche
2 tablespoons (.75 ounce) caviar, such as Ossetra or Beluga
2 tablespoons thinly sliced chives

Steps:

  • Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

BUCKWHEAT BLINIS WITH SMOKED SALMON AND CRèME FRAîCHE



Buckwheat Blinis with Smoked Salmon and Crème Fraîche image

Provided by Dorie Greenspan

Categories     Milk/Cream     Egg     Herb     Bake     Cocktail Party     Salmon     Bon Appétit

Yield Makes 12

Number Of Ingredients 13

1/2 cup all purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon (generous) salt
1 cup whole milk
3 tablespoons butter, cut into cubes
2 large eggs, lightly beaten
Melted butter
Crème fraîche
1 (4-ounce) package thinly sliced smoked salmon
Salmon roe
Fresh dill sprigs

Steps:

  • Whisk first 5 ingredients in medium bowl.
  • Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.
  • Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).
  • Preheat oven to 200°F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.
  • Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.

HOMEMADE CREME FRAICHE



Homemade Creme Fraiche image

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

1 1/2 cups heavy cream
1/2 cup low-fat buttermilk, (1 percent to 2 percent)

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.

POTATO, GREEN CABBAGE, AND LEEK SOUP WITH LEMON CRèME FRAîCHE



Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche image

If you want a potato soup that's all about hearty, look no further. This creamy green cabbage and potato puree could bring even the chillest night some warmth.

Provided by Maria Helm Sinskey

Categories     Soup/Stew     Milk/Cream     Potato     Appetizer     Sauté     Quick & Easy     High Fiber     Dinner     Lunch     Leek     Winter     Cabbage     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1/2 cup crème fraîche or sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
2 tablespoons (1/4 stick) butter, divided
1 tablespoon extra-virgin olive oil
6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
3 large garlic cloves, pressed
3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
1 2 x 2-inch piece Parmesan cheese rind (optional)
1 Turkish bay leaf
6 cups (or more) low-salt chicken broth
2 tablespoons chopped fresh chives (for garnish)

Steps:

  • Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
  • Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.
  • Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.
  • Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

ROASTED BEETS WITH HORSERADISH CRèME FRAîCHE



Roasted Beets with Horseradish Crème Fraîche image

Provided by Suzanne Goin

Categories     Dairy     Side     Roast     Horseradish     Beet     Fall     Winter     Sour Cream

Number Of Ingredients 10

4 bunches different-colored beets
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon diced shallot, plus 1/4 cup sliced shallots
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoons red wine vinegar
2 1/2 teaspoons lemon juice
1/2 cup crème fraîche
1 tablespoon prepared horseradish
1/4 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Cut off the beet greens, leaving 1/2 inch of the stems still attached. (You can save the leaves for sauteing later-they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
  • Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.
  • While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.
  • Whisk the crème fraîche and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.
  • Toss the beets and sliced shallots with the vinaigrette. (If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.

GRANNY SMITH APPLES AND GINGER BREAD PUDDING WITH VANILLA BEAN CREME ANGLAISE AND CREME FRAICHE WHIPPED CREAM



Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream image

Provided by Bobby Flay

Categories     dessert

Time 3h45m

Yield 4 servings

Number Of Ingredients 27

2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
2 tablespoons apple brandy, such as Calvados
4 tablespoons unsalted butter
1 1/2 cups light brown sugar
4 Granny Smith apples, peeled and diced
2 cinnamon sticks
2-inch piece fresh ginger, peeled and grated
Salt
1/4 cup apple brandy, such as Calvados
1/2 loaf day-old country loaf bread, cut into 1/4-inch cubes
2 cups half-and-half
1/2 teaspoon freshly grated nutmeg
3 cinnamon sticks
1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup granulated sugar
1 1/2 cups heavy cream, cold
3/4 teaspoon vanilla extract
1/4 cup creme fraiche
Ground cinnamon, for dusting
Powdered sugar, for dusting
Fresh mint, for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • For the bread pudding custard: Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  • Whisk together the yolks, granulated sugar and maple syrup in a large bowl. Slowly whisk in the hot cream mixture until combined. Remove the vanilla pod and whisk in the apple brandy. Strain the custard into a clean bowl.
  • For the apple-ginger caramel sauce: To a saute pan over medium-high heat, add the butter. Once melted, add the brown sugar and allow to melt. Next, add the apples, cinnamon sticks and ginger and saute until softened but still hold their shape. Season with salt. Deglaze with the apple brandy and allow to cook until the sauce has become a thick, glazy consistency. Remove the cinnamon sticks. Combine the apple-ginger caramel sauce with the bread.
  • For the anglaise: Bring the half-and-half, nutmeg, cinnamon sticks and vanilla bean seeds to a simmer in a medium saucepan.
  • Whisk together the yolks and granulated sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover with plastic wrap directly on surface and refrigerate at least 1 hour before serving
  • To assemble and bake: Place the silicone molds in a roasting pan. Fill the molds with the soaked bread, and then pour the bread pudding custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
  • Place the pan in a larger roasting pan and pour in hot tap water until it comes halfway up the sides of the inner roasting pan. Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes.
  • Remove from the oven and the water bath and cool on a baking rack for at least 30 minutes before serving.
  • For the whipped cream: In a cold bowl, whisk the cream and vanilla extract until soft peaks form. Fold in the creme fraiche until combined.
  • Unmold the bread pudding, serve with the vanilla bean creme anglaise and whipped cream. Dust with cinnamon, powdered sugar and garnish with mint. Bread pudding is best served warm.

ROASTED BEET SALAD WITH HORSERADISH CRèME FRAîCHE



Roasted Beet Salad With Horseradish Crème Fraîche image

Provided by Peter Mcquaid

Categories     salads and dressings

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

16 to 20 organic baby beets, trimmed and scrubbed
1 16-ounce horseradish root, scrubbed and trimmed
1/2 cup walnut oil
1/2 cup Champagne vinegar
28-ounce containers crème fraîche
Salt and pepper
4 cups organic baby spinach, trimmed and rinsed
4 walnut halves

Steps:

  • Preheat oven to 350 degrees. Place beets in a roasting pan and add enough water to come halfway up the sides of the beets. Cover with foil and bake until tender, about 45 minutes. Using a slotted spoon, put beets in a bowl of ice water to cool. Rub with paper towels to remove skins, slice in half and place in a bowl. Set aside.
  • Peel the horseradish and cut into 1/2-inch cubes. Place in a food processor or blender and add 1/4 cup each walnut oil and vinegar. Pulse until horseradish is medium fine, not puréed. Pour mixture into a fine-mesh strainer or cheesecloth-lined sieve over a bowl and press out liquid. Add crème fraîche to liquid and mix. Season to taste.
  • Place spinach in a bowl. Add 2 tablespoons each walnut oil and vinegar and season to taste. Toss to coat. Repeat the process with beets.
  • On each of 4 plates circle the edges with beets and fill in with spinach. Make another circle of beets on top of the spinach and add more spinach. Put 2 beet halves on top with a walnut half. Drizzle the crème fraîche around each salad and serve.

Nutrition Facts : @context http, Calories 769, UnsaturatedFat 38 grams, Carbohydrate 32 grams, Fat 70 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 26 grams, Sodium 1180 milligrams, Sugar 23 grams

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your crème fraîche.
  • Make sure your cream is cold before you start. This will help it thicken properly.
  • Use a clean glass jar or container. This will prevent bacteria from growing in your crème fraîche.
  • Stir the crème fraîche regularly as it thickens. This will help it to thicken evenly.
  • Let the crème fraîche thicken for at least 12 hours before using it. This will give it time to develop its full flavor.

Conclusion:

Crème fraîche is a delicious and versatile ingredient that can be used in a variety of dishes. It is easy to make at home, and it only requires a few simple ingredients. With these tips, you can make perfect crème fraîche every time.

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