CREME FRAICHE RECIPES

Steps:

• 1. Creme Fraiche: In a medium saucepan over low heat, warm the cream to 105 degrees F. Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Using a jar with a cover, chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days. Can be used in place of sour cream in any recipe. Note: Use pasteurized cream not ultra pasteurized.
• 2. Creme Fraiche Frosting: In bowl of electric mixer, with whisk attachment, beat 1 cup of Creme Fraiche with 1-2 tablespoons of granulated white sugar until stiff peaks form. Can be used in desserts instead of whipped cream.
• 3. Horseradish Creme Fraiche: mix all ingredients together. Refrigerate until using.
• 4. Mango Curry Dressing: mix all ingredients. Refrigerate until using.
• 5. Chive Chantilly: Beat 1/2 cup heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Fold in 3 tablespoons thinly sliced fresh chives. Read more: http://www.kitchendaily.com/recipe/sweet-potato-soup-with-spiced-pecans-and-chive-chantilly-78744/#ixzz1AYViKIFZ
• 6. Variations: •Fresh Herbed Cream Sauce: No cooking here -- simply blend 1/2 cup crème fraîche with 1 teaspoon each finely sliced chives and fresh tarragon. Add about 1/4 teaspoon lemon juice and salt and pepper to taste. Serves up to 6 people. Streak a little over pieces of grilled, baked or poached salmon, sole, or scallops. Herbs could be pureed with a little shallot and stirred into the cream for a pale green color. •Pan Sauces: Stir a generous tablespoon into defatted pan sauces after pan grilling poultry, fish or vegetables. Bring to a simmer, taste for balance, and pour over foods. •Soups: Reduce the amount of cream called for in your favorite creamed soup by half and substitute crème fraîche. •With Fruits: A few spoonfuls of crème fraîche lift fruit flavors. Try over berries, ripe peaches or nectarines, or on sauteed pears. The cream could be lightly sweetened, flavored with a little lemon, orange or vanilla. •Imagination is everything. Try crème fraîche in other dishes as well. Streak it over mousses and jelled sweets or savories. Finish an appetizer plate of marinated leek or grilled scallions and asparagus with a zig zag of crème fraîche. It is classic in Beef Stroganoff instead of sour cream.