Inas Honey Vanilla Creme Fraiche Recipes

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INA'S HONEY VANILLA CREME FRAICHE



Ina's Honey Vanilla Creme Fraiche image

Serve this over fresh berries or peach slices, or as a topping for pound cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1 pint creme fraiche
3 tablespoons honey
1/2 teaspoon pure vanilla extract
1/2 vanilla bean, split lengthwise and scraped

Steps:

  • To make a thin sauce for fresh fruit: In a medium bowl, combine creme fraiche, honey, vanilla extract, and vanilla seeds, and stir to combine; serve.
  • To make a thick sauce for cakes: In the bowl of an electric mixer fitted with the paddle attachment, combine creme fraiche, honey, vanilla extract, and vanilla seeds. Mix on high speed until mixture is the consistency of whipped cream, about 1 minute.

HONEY VANILLA FROMAGE BLANC



Honey Vanilla Fromage Blanc image

Provided by Ina Garten

Categories     dessert

Time 7m

Yield 6 to 8 servings

Number Of Ingredients 10

32 ounces fromage blanc
1/4 cup heavy cream
1/2 cup good honey
4 teaspoons pure vanilla extract
1/2 teaspoon freshly grated lemon zest
Vanilla seeds scraped from 1 vanilla bean
Ripe stone fruit such as peaches, nectarines, plums
Berries such as raspberries and strawberries
Citrus fruit such as oranges, cut in segments
Raspberry Sauce

Steps:

  • Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.
  • To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side. I find that some people like it less sweet with just a drizzle of sauce while others prefer more sauce.

FRESH FRUIT WITH HONEY VANILLA MASCARPONE



Fresh Fruit with Honey Vanilla Mascarpone image

Provided by Ina Garten

Categories     dessert

Time 10m

Yield 6 servings

Number Of Ingredients 9

2 apricots, pitted and sliced
2 plums, pitted and sliced
1 kiwi, peeled and sliced
1 cup cherries, pitted and sliced
1 cup mascarpone
2 tablespoon honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean
2 tablespoons heavy cream

Steps:

  • Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
  • Pour the mascarpone mixture over the fruit, and serve.

VANILLA CREAM CHEESE POUND CAKE



Vanilla Cream Cheese Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 2h10m

Yield 2 loaves

Number Of Ingredients 10

Baking spray with flour, such as Baker's Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
  • Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
  • Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
  • Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

OVERNIGHT BELGIAN WAFFLES



Overnight Belgian Waffles image

I've always loved those big, thick, crisp waffles that you buy from street carts in Brussels. I tried to make them for years, but sadly, mine always came out thin and soggy. I finally decided to tackle the problem, and I came up with these delicious yeasty Belgian waffles. You make them almost entirely the night before, so all you have to do in the morning is stir in some eggs and heat up the waffle iron. (You'll need a special Belgian waffle maker, but these are so good, they're worth having the extra piece of equipment around.) Because this batter rises overnight, the waffles are incredibly light and flavorful. I like to serve them piled high with sliced bananas, sprinkled with toasted coconut and drizzled with warm maple syrup.

Provided by Ina Garten

Time 8h40m

Yield 10 to 12 large waffles

Number Of Ingredients 12

2 cups lukewarm whole milk (90 degrees F to 100 degrees F)
1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
2 tablespoons honey
1 teaspoon pure vanilla extract
1 1/4 teaspoons kosher salt
2 cups all-purpose flour
2 extra-large eggs
1/4 teaspoon baking soda
Sliced bananas, toasted coconut, warm maple syrup and creme fraiche, for serving
1/2 cup warm water (110 degrees F to 115 degrees F)
1 package (1/4 ounce) active dry yeast, at room temperature
2 teaspoons sugar

Steps:

  • The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
  • The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
  • Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
  • Make-Ahead Plan
  • Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.

ROASTED APRICOTS WITH HONEY-VANILLA CRèME FRAîCHE



Roasted Apricots with Honey-Vanilla Crème Fraîche image

Provided by Bon Appétit Test Kitchen

Categories     Dessert     Roast     Quick & Easy     Frozen Dessert     Apricot     Summer     Honey     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 serving

Number Of Ingredients 7

1 cup (packed) golden brown sugar
1 teaspoon ground cardamom
6 large or 12 small apricots (about 1 1/2 pounds), halved, pitted
3 1/2 tablespoons honey, divided
2 tablespoons unsalted butter, diced
1 8-ounce container crème fraîche or sour cream
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 425°F. Mix brown sugar and cardamom in 11 x 7 x 2-inch glass baking dish. Add apricots. Pour 1/4 cup water and 2 tablespoons honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes. Cool 5 minutes.
  • Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
  • Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.

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