Lemon Chive Creme Fraiche Recipes
CREAMY CHIVE PASTA WITH LEMON
This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
- Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.
CHIVE CREAM
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
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
CRABMEAT CROSTINI WITH CHIVES AND CRèME FRAîCHE
Categories Cheese Dairy Onion Pepper Vegetable Appetizer Bake Broil Thanksgiving Seafood Crab Chill Chive Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 30
Number Of Ingredients 13
Steps:
- Shred crabmeat. Add celery, green onions, chives, and lemon peel; toss. Add next 5 ingredients. Season with salt. Cover; chill at least 2 hours. Do ahead: Can be made 1 day ahead; keep chilled.
- Preheat oven to 350°F. Arrange baguette slices in single layer on rimmed baking sheet. Brush both sides of bread with oil. Bake until lightly browned, turning once, about 16 minutes. Do ahead: Can be made 1 day ahead. Cool. Store crostini in resealable plastic bags at room temperature.
- Preheat broiler. Arrange toasts on baking sheet. Spread 1 heaping tablespoon crabmeat mixture onto each; sprinkle with cheese. Broil until cheese melts, about 2 minutes. Serve warm.
LEMON CHIVE CREME FRAICHE
Provided by Food Network
Time 5m
Number Of Ingredients 4
Steps:
- In a bowl, mix together creme fraiche, lemon juice and chives. Season to taste with the salt and pepper.
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
CREME FRAICHE AND LEMON VINAIGRETTE
This créme fraiche and lemon vinaigrette will add a creamy richness to salads and also doubles as a quick and easy dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Whisk together creme fraiche, lemon zest and juice, mustard, and 1 tablespoon water. Season with salt and pepper.
More about "lemon chive creme fraiche recipes"
SMOKED SALMON WITH LEMON CRèME FRAîCHE RECIPE | BON APPéTIT
From bonappetit.com
2.9/5 (18)Servings 8
- Whisk crème fraîche, lemon juice, and lemon peel in small bowl. Cover and chill. DO AHEAD Can be made 1 day ahead. Keep chilled.
- Overlap salmon slices on platter. Sprinkle onion slices over. Sprinkle freshly ground black pepper over. DO AHEAD Can be made 4 hours ahead. Cover and chill.
- Stir 1 teaspoon chives and 1 teaspoon tarragon into crème fraîche mixture; sprinkle remaining herbs over. Serve salmon with lemon crème fraîche and bread.
CREME FRAICHE AND CHIVES DRESSING - THE DEVIL WEARS SALAD
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Ratings 12Calories 33 per servingCategory Salad Dressing
HERBED CRèME FRAîCHE RECIPE - JAMES BRISCIONE | FOOD & WINE
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Servings 1Total Time 5 minsCategory Appetizers, Dips
STINGING NETTLE SOUP WITH LEMON CHIVE CRèME FRAICHE
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Estimated Reading Time 3 mins
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From deliciousmagazine.co.uk
4.5/5 (4)Category Dinner Ideas For TwoCuisine British RecipesCalories 310 per serving
- Cut the pork fillet into thin rounds, then bash each 1 with a rolling pin to flatten out. Season all over. Heat half the oil in a large frying pan over a high heat, add half the pork and brown quickly all over. Remove with a slotted spoon, set aside and repeat with the remaining oil and pork. Set the pork aside.
- Add the chilli to the pan and cook, stirring, for 1 minute. Pour in the wine and bubble until reduced by half, then stir in the lemon juice and crème fraîche. Reduce the heat and simmer the sauce for 5 minutes, until thickened slightly.
- Return the pork to the pan, coat with the sauce and cook for a further 2-3 minutes until the meat is hot and cooked through. Stir in half the chives and season to taste.
- Divide the pork and sauce between 4 warm plates. Sprinkle each with a few of the chopped chives and serve with mashed potatoes and fried leeks.
MUSTARD-CRUSTED SALMON WITH LEMON-CHIVE CREME FRAICHE
From prevention.com
Cuisine AmericanEstimated Reading Time 2 minsServings 1Total Time 13 mins
- Turn the heat to broil. Season the salmon with salt and pepper, place it on the tray, and spread the Dijon mustard on top.
- Sprinkle the panko over the mustard. Bake the fish for 7 to 9 minutes, or until it becomes opaque and the crust is toasted.
CHICKEN IN LEMON CHIVE SAUCE - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine AmericanTotal Time 55 minsCategory MainCalories 556 per serving
- Melt the butter in a large frying pan over a high heat, add the thighs and brown all over until golden. Season with salt and pepper and then remove with a slotted spoon and set aside.
- Add the onion to the pan and fry for 3 minutes. Sprinkle in the flour, add the hot stock and bring to the boil, stirring all the time.
- Add the rind and juice of the lemons, and return the thighs to the pan. Season again and bring to the boil. Cover and simmer over a low heat for about 35-45 minutes, or until the thighs are tender.
LEMON BLINIS WITH CAVIAR, CRèME FRAîCHE, AND CHIVES - A ...
From galavante.com
Estimated Reading Time 2 mins
CRUDITéS WITH CHIVE CRèME FRAîCHE | WILLIAMS SONOMA
From williams-sonoma.com
Servings 4-6Total Time 18 mins
LEMON CHIVE CREME FRAICHE - BIGOVEN.COM
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