Creme Fraiche

[Monica Bhide]

I have been gifted ( read blessed ) with four tubs of the most gorgeous Creme Fraiche... question is what do I do with it that is unique, different, tasty.. you get the idea...

[curlywurlyfi]

this is hardly news but you could serve it as the French do fromage frais: really cold and completely unadorned in small portions, with proper crunchy sugar for sprinkling (or good runny jam, esp redcurrant, to drizzle over).

or, get some smoked salmon trimmings, not too much as you don't want to overpower the cream, fold them into the creme fraiche with lots of ground black pepper and let it sit for at least half an hour at room temp, then toss into really hot tagliatelle with some chopped fresh flatleaf parsley. probably won't need lemon juice if you've got such good tangy cream but worth checking for taste anyway.

am very jealous!

[FoodMan]

I have been gifted  ( read blessed  ) with four tubs of the most gorgeous Creme Fraiche... question is what do I do with it that is unique, different, tasty.. you get the idea...

Option 1- Send me a couple of tubs and I will be more than happy to experiment with them for you.

Option 2 - Roasted beet soup with Creme Fraiche. Roast beets with shallots, garlic, marjoram and balsamico. Puree the beets with vegetable stock. Serve topped with a large dollop of CF and sprinkled with a little more fresh marjoram.

Option 3 - Mozzarella salad with Crerme Fraiche. I cannot claim ownership iof this idea but it is wonderful. I have it in one of Jamie Olivers books. Basically slice some fresh mozz and lay in one layer. mix the CF with lemon zest, salt and pepper and spread over the mozz. top with some roasted, seeded chilli peppers, chopped basil, and a very good drizzle of EVOO. Serve with crusty bread.

I really recommend option 1 as most efficient use of your blessing .

Elie

[Suzanne F]

Option 2 - Roasted beet soup with Creme Fraiche. Roast beets with shallots, garlic, marjoram and balsamico. Puree the beets with vegetable stock. Serve topped with a large dollop of CF and sprinkled with a little more fresh marjoram.

FM: that sounds like something that just might turn around the beet-haters here! YUM!!!!

[Jim Dixon]

Just put a big spoonful into everything you eat.

On a more pratical note, last night I sauteed some beautiful fresh porcini (Portlanders take note: I got them at the Farmers Market) with some shallots and a little marsala, then tossed in a handful of arugula from the garden. Finished with a big dollop of creme fraiche and ate directly from the skillet with a hunk of bread.

I like to make a leek and potato soup with celery root (saute chopped leeks, add peeled and chunked root veg, stock, simmer, mash coarsely) and add creme fraiche at the end.

It's also good added to bread pudding and spooned over it before eating, too.

Jim

[specialteach]

One of my favorite comfort foods is a spread of Creme Fraiche, sugar and vanilla. I put it on toasted Challah. Yummmmmmmmmm

[elizabethnathan]

Just before finding your post I enjoyed the most incredible, simple snack:

Toast with sliced tomatoes, smoked salmon, chives and creme fraiche.

Also, I've taken Amanda Hesser's suggestion, and made creme fraiche whipped cream. Just whip the heavy cream and fold in creme fraiche at the end.

[essvee]

Roger Verge's composed salad: haricot vert, cherry tomatoes or tomato concasse, toasted hazelnuts, dressed with creme fraiche and a dash of sherry vinegar. Whoa.

Whip it and use it instead whipped cream on some decadent chocolate dessert, or just with berries. Or better yet, creme fraiche gelato (don't use vanilla). Yikes.

Make a regular ol risotto with onion and chix stock and butter and finish it with a whopping big load of creme fraiche. Holy Jesus. Serve with sliced magret, or just plain ol roast chix.

Yowsah.

[Monica Bhide]

Truely cool ideas. Can I make you all envious -- God knows I have enough creme to try them all

[Monica Bhide]

I have been gifted  ( read blessed  ) with four tubs of the most gorgeous Creme Fraiche... question is what do I do with it that is unique, different, tasty.. you get the idea...

Option 1- Send me a couple of tubs and I will be more than happy to experiment with them for you.

Option 2 - Roasted beet soup with Creme Fraiche. Roast beets with shallots, garlic, marjoram and balsamico. Puree the beets with vegetable stock. Serve topped with a large dollop of CF and sprinkled with a little more fresh marjoram.

Option 3 - Mozzarella salad with Crerme Fraiche. I cannot claim ownership iof this idea but it is wonderful. I have it in one of Jamie Olivers books. Basically slice some fresh mozz and lay in one layer. mix the CF with lemon zest, salt and pepper and spread over the mozz. top with some roasted, seeded chilli peppers, chopped basil, and a very good drizzle of EVOO. Serve with crusty bread.

I really recommend option 1 as most efficient use of your blessing .

Elie

If your were closer you know I would send it to you - - in exchange for some of your mouthwatering lebanese recipes

[Lavender]

Mmmm, Spoon or swirl into cream autumn and winter soups. It would go great in cream of tomato, squash, pumpkin, artichoke, mushroom, the list is endless. How about using some to replace 1/2 the milk in your mashed potatos?

It's easy to make from scratch if you have a few days to wait!