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Crème Fraîche

Squash and Asparagus Casserole

Makes 8 servings

Ingredients

1 tbsp. cooking oil

4 tbsp. Real California butter, divided, plus more for the baking dish

12 asparagus spears, cut in thirds

6 yellow squash, sliced

5 large shallots, diced

2 large garlic cloves, minced

Pinch ground cayenne, or more to taste

2 tbsp. dried thyme leaves, divided

1 cup shredded Real California sharp Cheddar cheese, or more to taste

Cranberry Turkey Gelee w/ Orange Creme Fraiche

Makes 18 mini gelée servings

Ingredients

1 envelope unflavored gelatin

3/4 cup cold cranberry juice

1/4 cup turkey or chicken broth

1/3 cup cooked turkey or chicken, minced

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper Pinch of sugar

2 slices firm white bread, crusts removed and cut into quarters

2 tablespoons salted California butter, softened

Celebrate the dairy days of summer by keeping products cool and fresh

Nothing says summer like dairy products from the number one dairy state, California. From scoops of cold, creamy ice cream to melted cheese atop juicy grilled burgers, dairy and summer menus go together like sweet corn and butter. But nothing spoils the summer fun like spoiled milk, which is why it's important to know how to store your dairy products - especially in the hotter months.

Bite-Sized Spiced Apple Bread Puddings

Yield 24 

Ingredients

3 tablespoons Real California butter, plus more for muffin tins

3 tart-sweet apples, peeled, cored and cut into 1/2-inch dice

1/3 cup sugar

12 whole star anise

3/4 cup Real California milk

2 large eggs

3/4 teaspoon salt

8 ounces (5 to 6 slices) buttermilk bread, cut into1/2-inch dice

1/2 cup Real California sour cream or crème fraîche

 

Lettuce Cup "Tacos" with Chicken and Crema

Yield 12 

Ingredients

2 tablespoons Real California butter

3 (6-to-7-inch) corn tortillas, halved and cut into 1/4-inch strips

3/4 cup Real California sour cream or crème fraîche

1 chipotle pepper (from a can of chipotle peppers in adobo sauce), minced, or more to taste

12 iceberg lettuce leaves, trimmed into a bowl shape

1 pound cooked chicken, shredded

2 cups tender cilantro sprigs

California Milk Advisory Board Celebrates Small Bites Trend With Brochure Spotlighting Nibbles, Starters & Small Plates Featuring California Dairy

From mini desserts to single bite appetizers, small plates are hotter than ever—and 2013 food trends reveal that these petite plates are here to stay with a continued evolution of smaller portions being featured at white tablecloth and quick serve restaurants. But this bite-sized trend isn’t just for dining out as more consumers are experimenting with their own small plates at home. The California Milk Advisory Board (CMAB) is offering a free consumer brochure with tips and recipes for tapping into this trend for holiday celebrations or every day meals.

Tasteful tips for holiday baking with dairy

Baking for the holidays is a time-honored tradition that conjures up warm memories. Whether you're making Grandma's pumpkin pie or Aunt Sue's special cookie recipe, be sure to keep your pantry and fridge stocked with baking staples.

Crème Fraîche Usage Ideas

A LUXURIOUS INGREDIENT IN A WIDE VARIETY OF DISHES

  • Make a delicious spread for crackers and baguette slices by mixing crème fraiche with chopped herbs of your choice.
  • Include the appealing flavor of crème fraiche in mashed or au gratin potatoes.
  • Partially cook carrot chunks or halved Brussels sprouts, then sauté until tender in butter seasoned with chopped garlic. For a smooth, creamy glaze, stir in some crème fraiche and a squeeze of lemon juice during the last few minutes of cooking.

Shrimp Ceviche with Crème Fraîche

Makes 8 Servings

  • 3/4 cup lime juice, fresh
  • 3 tablespoons green onion, minced
  • salt and freshly ground pepper
  • 2 pounds shrimp, small or medium, shelled and deveined
  • 2/3 cup crème fraîche
  • 3 tablespoons capers
  • Lettuce leaves
  • Lime slices, thinly sliced
  • 1 tablespoon green onion tops, minced

Nectarine and Blackberry Crisp with Crème Fraîche

Makes 6-8 Servings

For Topping:

  • 1 2/3 cups flour
  • 1/2 cup plus 1 tablespoon packed brown sugar
  • 3 tablespoons sugar
  • 1 1/8 teaspoons cinnamon
  • 5 1/4 ounce (11 tablespoons) chilled butter
  • 1 cup chopped walnuts (optional)

For Filling:

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