Spiced Crème Fraîche Recipes
SPICED POACHED PEARS WITH CRèME FRAîCHE AND AMARETTO COOKIES
Steps:
- In a large pot, combine sugar with 8 cups water and bring to a boil over high heat. Add the cinnamon, cloves, vanilla, star anise, and lemon, stir until the sugar is dissolved.
- Add the pears to the liquid and reduce heat to low. Cover and simmer the pears until tender, about 20 to 25 minutes. Remove pot from heat and let the pears cool in their liquid at room temperature.
- When ready to serve, use a slotted spoon to transfer pears to serving platter. Top with a dollop of crème fraîche, amaretti cookie crumbs, and a light dusting of cinnamon.
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
SPICED CRèME FRAîCHE
Provided by Allison Vines-Rushing
Categories Condiment/Spread Sauce Dairy Ginger Side No-Cook Thanksgiving Vegetarian Quick & Easy Spice Fall Nutmeg
Number Of Ingredients 5
Steps:
- Whisk all ingredients together until smooth.
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AUTUMN SPICED CINNAMON BUNS WITH CRèME FRAîCHE ICING
From vermontcreamery.com
Servings 14Total Time 3 hrs 30 mins
- Place flour, cornstarch, sugar, and salt in bowl of a stand mixer. Attach dough hook, turn mixer on low and add milk mixture. Beat for approximately one minute. Add butter, one piece at a time, until it's all incorporated. (The dough will look wet.) Increase speed to medium; mix 5 minutes. If the dough is still looking wet, add up to another 1/4 cup flour in 1 tablespoon increments until it just comes together. The dough should be very soft and delicate but not too sticky to handle. Transfer dough to a lightly greased bowl. Cover; place in warm area 1–2 hours or until double in size.
- While dough is rising, prepare the filling. Combine brown sugar, cinnamon, pumpkin spice, and salt in bowl. Spray 2 (8-inch) cake pans with baking spray; set aside.
- Remove dough from bowl and place on a lightly floured countertop. Roll dough into large, thin rectangle, squaring off the edges if necessary. Spread 3 tablespoons butter over dough; sprinkle evenly with sugar mixture. Roll dough tightly into cylinder. Cut into 12 to 14 even pieces; place into prepared cake pans, cut-side up. Cover; let rest approximately 30 minutes.
SPICED VEG SOUP WITH CRèME FRAîCHE RECIPE - TESCO REAL FOOD
From realfood.tesco.com
4/5 (52)Total Time 45 minsCategory SoupCalories 280 per serving
SPICED POLENTA CALAMARI WITH TAMARIND CRèME FRAîCHE
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LAMB CROSTINI WITH SPICED CREME FRAICHE AND ... - THE MOM 100
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- Line a baking sheet with parchment paper or aluminum foil. Lightly brush each of the baguette slices with the olive oil and place them side by side on the baking sheet (they can be touching, but not overlapping – you may need two baking sheets, or do this in two batches). Sprinkle the bread with coarse salt.
- Bake for 4 to 7 minutes until lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp.
- In a mixing bowl, combine the lemon juice, olive oil, and honey. Season with salt and pepper and stir in the slivered shallot. Add the onion, chervil, cilantro and parsley to the bowl and toss to coat with the dressing.
VEGETABLE KORMA CURRY | ASDA GOOD LIVING
From asda.com
5/5 (6)Total Time 40 minsCategory Main CourseCalories 441 per serving
- Put the carrots, potatoes and parsnips in a pan, cover with cold water and bring to the boil. Simmer for 5 minutes. Drain and set aside.
- Cook the onion in the oil in the saucepan, over a low heat, until soft but not coloured. Stir in the curry paste and cook over a low heat for another 30 seconds.
- Add the carrots, potatoes and parsnips and stir to coat everything. Add the tomatoes and 100ml water and heat until simmering. Cover and simmer for 15-20 minutes.
- Add the peas and beans and bring back to the boil. Simmer for another 6 minutes until the beans are just tender.
SPICED POACHED PEARS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 257 per servingServings 6
- Remove cores from blossom ends of pears, leaving stem end intact. If necessary, cut about 1/4 inch from base of each pear so it sits flat. Place wine, sugar, and orange juice in an oval 5-quart electric slow cooker; stir until sugar dissolves. Scrape seeds from vanilla bean; stir seeds and bean into wine mixture. Add juniper berries and cinnamon stick. Set pears in wine mixture. Cover and cook on HIGH for 3 hours or until pears are tender.
- Pour cooking liquid into a sieve over a medium saucepan; discard solids. Bring to a boil; boil 20 minutes or until reduced to 1 cup. Drizzle sauce evenly over pears. Top with crème fraîche and sprinkle with cinnamon, if desired.
MARSALA POACHED PEARS WITH SPICED CRèME FRAîCHE | BETTER ...
From bhg.com
5/5 (1)Calories 390 per servingTotal Time 1 hr 50 mins
- In a 3 1/2- or 4-quart slow cooker stir together orange juice, marsala, the 2/3 cup brown sugar, the stick cinnamon, and, if desired, star anise.
- Core each pear from the bottom, leaving the stem intact. If desired, use a citrus peeler or paring knife to cut a strip in a spiral from the top to the bottom of each pear. If necessary, slice the bottoms off pears to allow them to stand upright. Stand pears up in cooker. Spoon orange juice mixture over pears.
- Cover and cook on high-heat setting (do not use low-heat setting) for 1 1/2 to 2 hours. Using a slotted spoon transfer pears to dessert plates, reserving orange juice mixture in cooker. On high-heat setting cook, uncovered, for 20 minutes more.*
- Meanwhile, in a small bowl stir together crème fraîche, the 1 tablespoon brown sugar, and the apple pie spice; set aside.
ROASTED CARROTS WITH GARLICKY FARRO ... - VERMONT CREAMERY
From vermontcreamery.com
Servings 4Total Time 1 hr
- Cook farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Add 1 teaspoon olive oil, the lemon juice, garlic, and 1/2 teaspoon salt. Mix well, then add the chickpeas and stir to combine. Set aside, covered, until you’re ready to assemble.
- Roast carrots: Heat oven to 425°F. Line a large, rimmed baking sheet with parchment paper and add the carrots. Drizzle them with 1 tablespoon olive oil and sprinkle with cumin, salt and pepper. Use your fingers to make sure carrots are lightly and evenly coated in oil and spices. Roast for 20-35 minutes or until carrots are easily pierced by a fork near top of their stems. Roasting time will depend entirely on the size of your carrots. I removed some of the more slender carrots at 20 minutes and checked them at 5 minute intervals thereafter, removing the carrots as they were done.
- Toast pepitas: In a small skillet over medium heat, warm 1/2 teaspoon olive oil until shimmering. Add pepitas and generous pinches of cumin, chili powder, and salt. Cook, stirring frequently, until pepitas are turning golden on edges and starting to make little popping noises. Remove from heat to cool.
- Make herbed crème fraîche: Combine crème fraîche, 1 tablespoon chopped parsley, water, and a few dashes of salt and pepper in a small bowl. Stir to combine and set aside.
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4/5 (1)Estimated Reading Time 1 minServings 6Total Time 1 hr 30 mins
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Servings 4Total Time 30 mins
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5/5 (1)Total Time 35 minsCuisine MexicanCalories 790 per serving
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