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
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:
Scandinavian Meat Turnover with Cream Short Pastry
Makes 8 Servings
For Pastry:
Fettuccine Alfredo with Crème Fraîche
Makes 2 servings
- 8 ounces fettuccine noodles
- 3 tablespoons unsalted butter
- 1 cup crème fraiche
- 1 cup freshly grated Parmesan cheese
- salt and pepper
- freshly grated nutmeg
- Have butter and crème fraîche at room temperature.
- Cook noodles al dente.
- While pasta is cooking, using a wide, shallow pasta serving dish, distribute butter in walnut-sized pieces around surface of serving dish.
Cream Short Pastry
Makes two 8" or 9" shells (about 1 1/2 pounds dough)
- 12 ounces unbleached all purpose flour (about 2 1/4 cups)
- 1/2 teaspoon fine sea salt
- 6 ounces unsalted butter (12 tablespoons), cut into 1-inch pieces and chilled
- 1 egg
- 1/2 cup crème fraîche
- Combine flour and salt.
- Cut in butter until mixture is crumbly.
- Whisk egg and crème fraîche together well.
Chocolate Tart
Makes 10-12 servings.
- Single crust pastry
- 1 (7 ounce) container crème fraîche
- 1 egg yolk
- 1/2 cup milk
- 7 ounce bittersweet chocolate, finely chopped
- Crème fraîche for topping (optional)
- Preheat oven to 325°F.
- Press pastry into a 9-1/2 inch tart pan with a removable bottom; set aside. Lightly whip egg yolk with the crème fraîche and set aside.
Baked Pears and Crème Fraîche
Makes 6 Servings
- 3 medium Bosc pears, peeled, cored, halved
- 1/2 cup of firmly packed brown sugar
- 1/4 cup water
- 1 teaspoon apple pie spice
- 1 teaspoon vanilla
- 7 1/2 ounces crème fraîche
- 2 tablespoons sliced almonds, toasted (optional)
Crème Fraîche
A Definition
Crème fraîche is a matured, thickened cream in which lactic acids and naturally occurring bacteria have been allowed to slowly develop a slightly tangy, nutty flavor and velvety rich texture.
