Chive Cream Recipes

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CHIVE CREAM



Chive Cream image

At a breakfast meeting earlier this year we were served a breakfast casserole with a side of Chive Cream as an optional garnish. This stuff took the basic breakfast casserole over the top!! I begged the chef to share his recipe (to no avail) and have been searching ever since. This is pretty close to what I remember. Chill time is cook time.

Provided by CindiJ

Categories     Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

1 cup creme fraiche
1/4 cup buttermilk
2 garlic cloves, minced
3 tablespoons chives, thinly sliced
1/2 teaspoon lemon zest
3/4 teaspoon lemon juice
1/4 teaspoon kosher salt
fresh ground black pepper

Steps:

  • In the bowl of a standing mixer - or in a large bowl, using a hand-held mixer - whip the crème fraîche until light and airy. Stir in the buttermilk, garlic, chives, lemon zest and juice. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste.
  • Refrigerate 1 hour before serving.
  • This will keep, refrigerated, for one day.

Nutrition Facts : Calories 572.4, Fat 59.1, SaturatedFat 36.8, Cholesterol 219, Sodium 394.8, Carbohydrate 8.3, Fiber 0.3, Sugar 2.4, Protein 5.1

BEETS WITH CHIVE CREAM



Beets With Chive Cream image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Boil 6 to 8 beets in salted water until tender, about 35 minutes. Drain and cool slightly, then rub off the skins. Quarter and toss with 2 tablespoons olive oil, and salt and pepper. Serve with Greek yogurt mixed with chopped chives and salt.

CHICKEN IN PARMESAN CHIVE CREAM SAUCE



Chicken in Parmesan Chive Cream Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1/2 cup shallots, diced
3 cloves garlic, minced
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon dried thyme
2 bay leaves
1 1/2 cups heavy cream
1/4 cup Parmesan, grated
2 tablespoons chopped fresh chives
Salt
Freshly ground black pepper
1 cup rice, regular or instant, cooked according to package directions

Steps:

  • Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
  • Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.

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