Tag Archives: creme fraiche

PASTA AND CHEESE WITH HAM

25 Wednesday Nov 2015

Posted by in Pasta, Recipes

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My husband and I joined our youngest child for the traditional Elementary School “Thanksgiving Feast”. It was our eighth consecutive year to attend and also, wistfully and inconceivably our last.

Following a filling, well-balanced lunch of chicken (revised from the usual slices of turkey) and all the accoutrements, enjoyed alongside live piano music graciously provided by a former music teacher, I made my way to a yoga class, then home to prepare dinner for that evening. My husband and I had been invited out to celebrate a friends birthday, so I assembled a quick pasta dish for the kids, served by our sitter alongside boiled peas from the freezer, while we enjoyed our meal at the Country Club.

washington thanksgiving lunchPASTA AND CHEESE WITH HAM

pasta and cheese with ham

6 ounces pasta

3 tablespoons butter

3 tablespoons flour

3 cups milk

salt and freshly ground black pepper to taste

3 cups shredded cheddar cheese

1 cup parmesan cheese

6 ounces creme fraiche

1 (4-ounce) can chopped green chiles

8 ounces diced ham

Cook pasta according to package directions. Melt butter in a separate pan over medium heat. Whisk in flour, cook for 2 minutes. Gradually whisk in the milk, until smooth. Add salt and pepper. Simmer, whisking for 2 minutes or until thickened. Remove from heat, stir in cheddar, parmesan, creme fraiche and chiles. Drain pasta, toss with sauce and ham.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2014

www.arkansasonline.com/news/features/food/

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LEMON RICOTTA CUPCAKES WITH FLUFFY LEMON FROSTING and SWEET LEMON CREAM CHEESE CAKES

21 Monday Sep 2015

Posted by in cakes and cupcakes, muffins, Recipes

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Tart, refreshing, delicious treats.

LEMON RICOTTA CUPCAKES WITH FLUFFY LEMON FROSTING

lemon riotta cupcake

FROSTING

1 (8-ounce) package cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

1 tablespoon finely grated lemon zest

1/3 cup honey

2 teaspoons vanilla extract

1/8 teaspoon salt

CUPCAKES

2 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2/3 cup honey

1/2 cup ricotta cheese

1/2 cup vegetable oil

2 tablespoons finely grated lemon zest

1 tablespoon vanilla extract

2 eggs

1 egg yolk

3/4 cup creme fraiche

MAKE THE FROSTING

In a medium bowl, using an electric mixer, beat the cream cheese at medium speed until light and creamy, about 3 minutes. Scrape down the side of the bowl. Add the butter and 1 tablespoon of lemon zest and beat until incorporated. Beat in the honey, vanilla and salt. Cover and refrigerate until firm and spreadable, about 3 hours.

MAKE THE CUPCAKES

Heat the oven to 350F. Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In another medium bowl, whisk the honey with the ricotta, vegetable oil, lemon zest and vanilla. Whisk in the eggs and egg yolk. Whisk in one-third of the flour mixture just until incorporated, then whisk in half of the creme fruit until smooth, scraping down the side and bottom of the bowl with a rubber spatula. Fold in the remaining flour mixture in 2 batches, alternating with the remaining creme fraiche until incorporated.

Spoon the batter into the muffin cups and bake for about 25 minutes, until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean. Transfer the cupcakes to a wire rack and let cool completely. Frost the cupcakes.

Enjoy!

Recipe adapted from Food and Wine, April 2014

www.foodandwine.com/

SWEET LEMON CREAM CHEESE CAKES

sweet lemon cream cheese cupcakes

LEMON CREAM CHEESE CAKE

6 tablespoons butter, softened

3 ounces cream cheese, softened

2 teaspoons finely grated lemon peel

2/3 cup sugar

2 eggs

1/3 cup self-rising flour

1/2 cup flour

LEMON CREAM CHEESE FROSTING

2 tablespoons butter, softened

3 ounces cream cheese, softened

1 teaspoon finely grated lemon peel

1 1/2 cups powdered sugar

Heat oven to 350F. Line a 12-hole muffin pan with paper baking cups.

Beat butter, cream cheese, lemon peel, sugar and eggs in small bowl with electric mixer until light and fluffy.

Add self-rising flour and flour, beat on low speed until just combined. Divide mixture among baking cups. Bake for about 25 minutes. Turn cakes onto wire rack to cool. Make Lemon Cream Cheese Frosting. Spread cakes with frosting.

LEMON CREAM CHEESE FROSTING

Beat butter, cream cheese and lemon peel in small bowl with electric mixer until light and fluffy, gradually beat in sifted powdered sugar.

Enjoy!

Recipe adapted from Cupcakes, Pamela Clark, 2007

SMOKED TROUT WITH APPLE AND CREME FRAICHE

19 Saturday Sep 2015

Posted by in Appetizers, Recipes

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I invited friends over for a quick happy hour, as we hadn’t seen each other in a while. As we gathered around the low, custom crafted elm wood table in our living room, I served glasses of wine and a Smoked Trout appetizer along with cheese and slices of crusty baguette.

SMOKED TROUT WITH APPLE AND CREME FRAICHE

smoked trout with apples smoked trout and creme fraich

2 apples

8 ounces smoked trout

3 tablespoons thinly sliced fresh chives

2 tablespoons roasted walnut oil

1/8 teaspoon freshly ground black pepper

1/4 cup creme fraiche

1 lemon

Slice apples thinly, remove core from each slice and arrange on platter in a single layer.

Remove the skin from the trout and flake the flesh. Toss with the chives, walnut oil and black pepper.

Divide trout mixture among the apple slices. Top each with a dollop of creme fraiche. Finely grate the zest from the lemon, and sprinkle on top. Serve.

Enjoy!

Recipe adapted from Fine Cooking Holiday Dishes

www.finecooking.com/

FRENCH SALAD

09 Thursday Apr 2015

Posted by in Recipes, Salad

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My husband and I were cooking for friends one Saturday night, after just getting back into town. We developed a menu together, discussing ideas and looking through magazines for inspiration, and then we made two shopping lists – planning to divide and conquer the supermarket scene.

When writing down the ingredients we had to shop for, I thought my husband had chosen a completely different recipe, and wrote down cherry tomatoes and creme fraiche instead of the chicken and lentils he required to make his dish. Despite my initial confusion, somehow we both arrived back at the house with all of the ingredients that were needed, and enjoyed our dinner with wonderful friends – and I still had all the ingredients for this French Salad, which I made the next day.

FRENCH SALAD 

french salad

PICKLED MUSTARD SEEDS

2 tablespoons yellow mustard seeds

1/4 cup white vinegar

DRESSING

4 ounces cherry tomatoes

3/4 cup plus 1 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon fresh orange juice

salt and pepper

SALAD

4 slices bacon, cut into strips

2 ounces blue cheese, crumbled

1/4 cup creme fraiche

baby romaine

salt and pepper

chopped chives for garnish

PICKLE THE MUSTARD SEEDS

In a small saucepan, combine the mustard seeds and vinegar and bring to a boil. Remove the saucepan from the heat and let stand for an hour.

MAKE THE DRESSING

Heat the oven to 450F. In a small ovenproof skillet or baking dish, toss the tomatoes with 1 tablespoon of the oil. Roast for 30 minutes, until the tomatoes have popped and are browned in spots. Transfer to a blender. Add the remaining ingredients, puree until smooth.

MAKE THE SALAD

In a small skillet, cook the bacon over moderate heat until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain. In a small bowl, blend the blue cheese with the creme fraiche until smooth. Dollop the mixture onto plates and spread slightly. In a large bowl, toss the lettuce with half of the dressing and season with salt and pepper. Arrange the lettuce on top of the blue cheese mixture. Garnish with the pickled mustard seeds, bacon and chives. Serve the remaining dressing on the side.

Enjoy!

Recipe adapted from Food and Wine, April 2015

www.foodandwine.com/

BLACK BEAN SOUP and CAULIFLOWER SOUP WITH CREME FRAICHE and VEGETABLE NOODLE SOUP

05 Thursday Dec 2013

Posted by in Soup, Vegetables

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We awoke to the message that the kids would be out of school, and there is just something about the kids being home due to inclement weather that makes me want to cook. But not just anything will do, it has to be hot, hearty fare to warm the soul as well as the stomach, and cookies!!
I made this Black Bean Soup for lunch, which my husband and I shared before he went back to work. I managed to get the kids and their friends that were over, to sit and eat, between putting on coats and gloves and trips out to the trampoline.

BLACK BEAN SOUP

2 tablespoons olive oil
1 onion, chopped
salt and pepper
4 cloves garlic, minced
1 teaspoon ground cumin
2 cans black beans, drained and rinsed
3 cups chicken broth
cilantro, sliced avocado and plain Greek yogurt for serving

Heat oil in a medium pot, over medium heat. Add onion, season with salt and pepper and cook, stirring occasionally, until softened and golden, about 8 minutes. Add garlic and cumin and cook, stirring, until fragrant, about 1 minute. Add beans and broth, bring to a boil. Reduce heat, simmer until beans are heated through and creamy, about 10 minutes. Let cool 10 minutes.
Puree in a blender or with an immersion blender. Season with salt and pepper and rewarm. Divide soup among bowls and serve with cilantro, avocado and Greek yogurt.
Enjoy!

Recipe adapted from Martha Stewart
www.marthastewart.com/cook‎

CAULIFLOWER SOUP WITH CREME FRAICHE

In a deep pot over low heat, melt 2 tablespoons butter. Stir in 2 chopped shallots and 1 cup of thinly sliced celery. Cook until onions are very soft, 15 to 20 minutes. Stir in 1 tablespoon ground coriander and 1 head of chopped cauliflower. Add 1/2 cup water.
Increase heat to medium-low and cook, stirring often, for about 25 to 30 minutes. Add 2 cups of chicken broth, increase heat to high and bring to a boil. Reduce heat and simmer for 10 minutes. Puree soup using an immersion blender, until smooth.
Spoon soup into bowls and garnish with creme fraiche.
Enjoy!

Recipe adapted from The Wall Street Journal, September 2013
online.wsj.com/public/page/magazine-food.html‎

VEGETABLE NOODLE SOUP

2 tablespoons vegetable oil
2 onions, diced
3 celery ribs, diced
4 carrots, thinly sliced
1 garlic clove, minced
3/4 teaspoon chopped thyme
6 cups chicken broth
1 cup water
1 bay leaf
salt and freshly ground black pepper to taste
2/3 cup alphabet pasta
1/2 cup frozen peas, thawed
2 tablespoons chives, finely chopped

Heat oil in a saucepan. Add the onions, celery and carrots and cook over moderate heat, stirring, for 8 minutes. Add the garlic and thyme and cook for 1 minute. Add the broth, water and bay leaf and simmer until the vegetables are tender, 20 minutes. Season with salt and pepper.
Stir in the pasta and simmer until tender, 5 minutes. Remove from the heat and stir in the peas and chives. Cover and let stand for 5 minutes. Discard the bay leaf.
Enjoy!

Recipe adapted from Food and Wine, August 2007
www.foodandwine.com/recipes‎

RIESLING SANGRIA and CHERRY TOMATOES STUFFED WITH MARINATED FETA and SHRIMP AND SCALLOPS WITH LEMONY SOY and TWO POTATO SALAD WITH CREME FRAICHE and BAKED BEANS WITH BACON BREADCRUMBS and BLUEBERRY FIELDS SALAD and FRENCH COCONUT PIE

19 Monday Aug 2013

Posted by in Cocktails, Dessert, Salad

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We take a camping trip with friends and their families every year, booking a group camp site months in advance, planning meals and looking forward to the weekend we get to spend in the beautiful Ozark National Forest, with some of the most fabulous people we know.
We take turns laying meals out on the picnic tables, and when it’s our time for our shift, you can bet I have prepared as much in advance as I am able to. Nothing is better than the smell of the campfire, eating outdoors, and not spending all of my time cooking. My husband smoked ribs this year, and I blended a cocktail, prepared a couple of appetizers, mixed up a salad and two other side dishes and baked a pie.
Between the discovery of our “instant” tent – which literally pops up in a matter of minutes, my casual camp cooking style, and the fact that the kids all play from morning until night, it has become one of the most pleasant and relaxing vacations we take.

RIESLING SANGRIA

1 (750ml) bottle of riesling
1 1/2 cups of white cranberry-peach juice
1/2 cup peach schnapps
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon vanilla extract
2 (1/2 inch thick) lemon slices
2 (1/2 inch thick) orange slices
2 fresh peaches, cut into wedges
10 fresh raspberries
3 cups of ice cubes

Mix the wine, white cranberry-peach juice, schnapps, lemon juice, sugar and vanilla in a large pitcher. Stir in the lemon slices, orange slices, peaches and raspberries.
Chill, covered, overnight. Stir in the ice and serve.
Enjoy!

Recipe adapted from Add Another Place Setting, Recipes from the Junior League of Northwest Arkansas
www.amazon.com › … › Regional & International › US Regional‎

CHERRY TOMATOES STUFFED WITH MARINATED FETA

1 7 to 8 package of feta cheese, cut into 1/2 inch cubes
2 tablespoons olive oil
1 tablespoon shallot, finely chopped
1 teaspoon chopped fresh oregano
1 pound of cherry tomatoes
12 pitted kalamata olives, halved lengthwise

Toss cubed feta, oil, shallot and oregano in a small bowl. Season to taste with salt and pepper. Cut 12 tomatoes crosswise in half, scoop out tomato pulp with small spoon or melon baller. Place tomatoes cut side up, on a serving plate. Sprinkle with salt and pepper.
Place a piece of marinated feta, and an olive half in each cherry tomato. Drizzle with additional olive oil if desired.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

SHRIMP AND SCALLOPS WITH LEMONY SOY

1 1/2 cups soy sauce
1 cup mirin
1 cup sake
2 lemons, thinly sliced
2 jalapenos, thinly sliced
1 pound shrimp, shelled and deveined
1 pound scallops

In a dish, combine the soy sauce with the mirin, sake, lemon slices and jalapenos.
Thread the shrimp and scallops onto skewers and add them to the marinade, turning to coat.
Refrigerate for 30 minutes, turning once halfway through, then drain.
Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes.
Enjoy!

Recipe adapted from Food and Wine, June 2012
www.foodandwine.com/‎

TWO POTATO SALAD WITH CREME FRAICHE

1 1/2 pounds of small red potatoes, halved
1 1/2 pounds peeled sweet potatoes, cut into 1 inch pieces
3 tablespoons white vinegar
3/4 cup creme fraiche
1/4 cup chopped fresh chives
salt and freshly ground black pepper to taste

Place potatoes in a large saucepan, cover with water, bring to a boil, reduce heat and simmer for 18 minutes, or until tender.
Drain. Place potatoes in a large bowl. Drizzle with vinegar, toss gently to coat. Let cool to room temperature.
Combine creme fraiche, chives and salt and pepper, stirring with a whisk. Add to potatoes, tossing gently to coat.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/‎

BAKED BEANS WITH BACON BREADCRUMBS

1 tablespoon vegetable oil
12 ounces smoked ham, diced
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups ketchup
3/4 cup brown sugar
1/2 cup molasses
1/4 cup whole grain mustard
1/8 cup worcestershire sauce
1 tablespoon hot pepper sauce
salt and freshly ground black pepper
2 to 3 cans of navy beans, drained and rinsed
4 to 5 slices of bacon
1/2 cup panko breadcrumbs
1/2 teaspoon crushed red pepper flakes

Heat oven to 350F.
Heat oil in a large heavy pot over high heat, add ham, onion and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, brown sugar, molasses, mustard, worcestershire and hot pepper sauce. Season to taste with salt and pepper.
Let sauce simmer until slightly thickened, about 10 to 15 minutes. Stir beans into sauce.
Cover and bake beans until juices are bubbly and thickened, about 1 1/2 to 2 hours.
Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10 to 15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon of bacon drippings.
Coarsely chop bacon, place in a food processor with reserved drippings and panko breadcrumbs. Pulse until bacon is finely chopped, season with salt and pepper.
Remove beans from oven. Heat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8 to 10 minutes.
Enjoy!

Recipe adapted from Bon Appetit, June 2012
www.bonappetit.com/recipes‎

BLUEBERRY FIELDS SALAD

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
spring greens and baby spinach mix
2 cups fresh blueberries
1 cup crumbled blue cheese

Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, blueberry preserves and olive oil, and salt and freshly ground pepper to taste.
Combine walnuts, greens, blueberries and blue cheese in a large bowl. Drizzle with desired amount of vinaigrette and toss to combine.
Serve immediately with remaining vinaigrette.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com/food/‎

FRENCH COCONUT PIE

Pastry for 9 inch pie, unbaked
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup butter, melted
1 cup coconut

Heat oven to 325F.
In a mixing bowl, beat eggs until fluffy, add sugar, vanilla, buttermilk and butter.
Add coconut, mix thoroughly.
Pour mixture into pie shell and bake until golden brown, about 45 minutes.
note: crust will cook to a crisper texture if pie is placed on the bottom rack.
Enjoy!

WARM OLIVE SAUTE and WARM PIQUILLO CRAB DIP

30 Wednesday Jan 2013

Posted by in Appetizers, Dips

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We’ve not been the best of neighbors in the 11 years that we have lived in this house. Oh nothing awful like loud parties at all hours, hurling trash over the fence or having broken down cars on the front lawn, but we definitely haven’t reached out as much as I think we should have.
We finally made a time to invite the wonderful people that surround us, both new and established, for an informal Happy Hour, and what a fabulous hour (or more) it was. 
It was fabulous even though my youngest sampled a “grape” – which was actually a very spicy olive from the warm olive saute – that not only burned his mouth and throat, but also his eyes which he had rubbed with his spice speckled fingers. It was fabulous even through my attempt to be a gracious hostess while rinsing eyes out with water and calming a wailing child, because at the end of it all, I simply remembered the warmth and joy of spending time with our neighbors.
WARM OLIVE SAUTE 
Saute peel from 1 lemon, 1 teaspoon minced garlic, 3/4 teaspoon fennel seeds, and 1/2 teaspoon crushed red pepper, in 1/3 cup of hot olive oil in a skillet, for 1 minute. 
Add 1 1/2 cups mixed olives, 10 peppadew peppers, 1 cored and sliced fennel bulb and 1/2 cup roasted, lightly salted almonds.
Cook, stirring occasionally, 5 to 7 minutes, or until fennel is crisp tender.
Enjoy!
Recipe adapted from Southern Living, December 2009
www.southernliving.com › Food › Recipes
WARM PIQUILLO CRAB DIP

1 pound lump crab, picked over
1/4 cup mayonnaise
1/4 cup creme fraiche
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 tablespoon dijon mustard
2 teaspoons fresh lemon juice
1 cup manchego cheese, shredded
9 ounces of piquillo peppers, drained and cut into strips

Heat oven to 350F.
In a bowl, combine the crab, mayonnaise, creme fraiche, parsley, chives, mustard, lemon juice and 3/4 cup of the manchego cheese. Spread the crab mixture in a baking dish. Sprinkle with the remaining cheese, and top with the piquillos. Bake about 20 to 25 minutes, until cheese is melted and the dip is warmed through.
Enjoy!

Recipe adapted from Food and Wine, September 2008
www.foodandwine.com/monthly/september-2008