vermont creamery's creme fraiche: recipes & inspiration for everyday cooking
Post on 22-Jul-2016
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DESCRIPTIONSweet Paul created this lovely collection of creme fraiche recipes for his friends at Vermont Creamery!
recipes & inspiration for everyday cooking
Vermont Creamery co-founder Allison Hooper learned
the art of making crème fraîche while working on a farm
in Brittany, France.
Inspired to bring the thick, luscious cream that was a staple in
European cooking to Americans, crème fraîche was one of the
first products ever made at Vermont Creamery.
Crème fraîche is well-loved for its incredible versatility, rich taste,
and smooth texture by chefs and home cooks alike.
Rich, thick and creamy, crème fraîche is a cultured cream with
a tart, slightly nutty flavor. Incredibly versatile, crème fraîche
adds depth and flavor to sauces, dips, soups, and desserts.
An enhancement to any dish that calls for sour cream, crème
fraîche will hold its smooth, creamy texture over high heat, or
when mixed with acidic ingredients like lemon, wine or vinegar.
It’s also sublime sweetened with a touch of sugar and whipped or
dolloped atop fresh fruit and pies.
fraîcheVermont Creamery co-founders Bob Reese & Allison Hooper
→ tip:You can flavor
the crème fraîche
chopped dill or
chives, it will go
perfectly with the
1. Peel and shred the potatoes with a grater.
2. Place them in a bowl and add flour, egg, salt and pepper.
3. Mix until fully incorporated.
4. Melt the butter over medium heat in a large nonstick pan.
5. Add the potato mixture to the pan, use the back of a
wooden spoon to press the potatoes down to form one
6. Cook for about 10 minutes on one side until crisp and
brown, lift edge gently to make sure it does not burn, flip
it over and let it cook for about another 10 minutes on the
7. Remove the pan from the heat and top with salmon, crème
fraîche, scallions, watercress and a little pepper.
8.To serve, cut it into wedges.
Potato Galette with Crème Fraîche & SalmonMAKES 1 LARGE GALETTE, SERVES 4
3 large Russet potatoes
1 tablespoon all
½ teaspoon salt
pinch of pepper
2 tablespoons butter
8 large slices of
1 cup Vermont Creamery
2 scallions, finely sliced
→ tip:This perfectly pink container does double-duty as a 1
cup measure. Why wash more dishes than you have to?
1 large head of cauliflower
1 small celeriac
2 tablespoons olive oil
1 cup Vermont Creamery
salt and pepper
1. Cut the cauliflower into florets and peel and dice the
celeriac into ½” cubes.
2. Place in a large pot and cover with water.
3. Boil the vegetables until soft but not mushy, about
4. Drain the water and use an immersion blender to
process the vegetables until nearly smooth or the
consistency you like for your favorite mash.
5. Add the oil and ½ of the crème fraîche.
6. Mix well and add crème fraîche until you have a
6. Season with salt and pepper.
7. Spoon into a serving bowl and top with pepper,
fresh thyme, and a dollop of crème fraîche.
→ tip: You can add more flavor to the mash by adding ½ cup
grated parmesan and any finely chopped herbs.
Cauliflower and Celeriac Mash with Crème FraîcheSERVES 4
1. Combine the milk, crème fraîche, sugar, cinnamon, and
orange peel in a pot and bring to a boil over medium heat. Stir
frequently and watch the mixture carefully. Once it’s come to
a boil, turn off the heat and allow the mixture to cool.
2. Place your bread into a shallow pan or cookie sheet
with a lip.
3. Once the milk mixture is lukewarm, pour it over your
bread. Allow your bread to soak up the milk. If your bread is
really hard, you can leave it in the milk for a few minutes. You
don’t want the bread to be so soggy that it falls apart.
4. In a frying pan, heat a half inch of olive oil over medium
high heat until it’s very hot.
5. In a bowl, lightly beat 6 eggs.
6. In batches, take each piece of bread from the milk and dip
it in the eggs and put it in the oil. Allow the toast to cook to
golden brown and then flip and fry the other side until golden.
7. Place cooked french toast on paper towels and continue
the frying process in batches until you’ve used all the bread.
8. Stack your toast on a plate and layer with crème fraîche
and berries. Drench the stack with maple syrup.
→ tip: Leftover stale baguettes also work really well in
8 slices of toasted or very
stale bread, I used thick
2 cups of whole milk
1 cup Vermont Creamery
¾ cup sugar
1 stick cinnamon
Peel of 1 small orange
6 eggs, beaten
Olive Oil for frying
Maple syrup, berries,
& crème fraîche
VERY French ToastSERVES 4
stir into soups serve wi th fresh fruitdollop onto potatoes spread on shortbread
Crème Fraîche Scones with Cherry CompoteMAKES 10–12 SCONES
2 cups all-purpose flour
1 tablespoon baking
4 tablespoons sugar
Pinch of flakey sea salt
5 tablespoons chilled,
½ cup dried cherries
1 cup Vermont Creamery
turbinado sugar for
FOR THE COMPOTE
2 cups pitted fresh (or
frozen, thawed) cherries1⁄3 cup sugar
1. For the compote, place the cherries and sugar in a
small saucepan and bring to a boil. Let it simmer for 10
minutes, stirring once in a while. Remove from heat and
set aside to cool.
2. Mix the first 4 dry ingredients in a bowl and use your
fingers to incorporate the butter into the flour until it’s the
consistency of breadcrumbs.
3. Stir in crème fraîche and cherries until a dough forms.
4. Cover dough with plastic wrap and allow to rest in the
refrigerator for 30 minutes.
5. Preheat oven to 425°F while your dough is resting.
6. Remove the dough from the fridge and roll it out onto a
lightly floured surface to about a ¾ inch thickness.
7. Use a biscuit cutter to cut rounds of dough. If you prefer a
wedge-shaped scone, use a knife to shape your dough.
8. Place rounds or wedges on a parchment-lined, ungreased
baking sheet. Bake until scone tops are light brown, 12 to
9. Cool on wire rack for at least 10 minutes.
10. While the scones are still warm, carefully split them
in half, add a dollop of crème fraîche, and a scoop of
11. Top with the other half of your scone and
→ tip:For a crowd, let guests
join in the fun! Provide
split scones, a few of your
favorite jams and a bowl
of crème fraîche.
FOR THE CAKE:
1½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, at room
1¼ cups sugar
½ cup Vermont Creamery
3 eggs at room
1 tablespoon vanilla or
½ cup chopped hazelnuts
FOR THE CARAMEL:
1 cup granulated sugar
6 tablespoons salted
½ cup Vermont Creamery
pinch of flaky sea salt
FOR THE CRÈME
2 cups Vermont Creamery
Trois Crèmes Cake with Salted Crème Fraîche Caramel SERVES 10–12
1. Start by making your caramel. Pour the sugar into a
2. Melt the sugar over medium low heat. it will first
begin to get clumpy and then after a few minutes it will
3. Once the sugar is completely melted, carefully add your
butter in 1 tablespoon at a time. be careful as the sugar will
boil up as you add the butter. stir to combine the butter
completely into the sugar.
4. Finally, drop the creme fraiche into the caramel a spoonful
at a time while you stir it. It will boil up and sputter yet again.
Mix until fully incorporated.
5. Stir the mixture for about 12 minutes more until it reaches
your desired consistency.
6. Be careful if you are tasting your caramel because
7. Remove from heat and allow to cool. You can store it for up
to 1 week in a sealed container in the fridge. You may want to
microwave it slightly before serving or using it as a topping.
Preheat oven to 325° F.
8. Preheat oven to 325° F and gease and flour a 9 inch round
9. Combine flour, baking soda and salt in a mixing bowl and
10. In a stand mixer cream butter and sugar until light fluffy.
Add in crème fraîche and mix until fully incorporated.
11. Add in eggs one at a time and mix until fully incorporated.
12. Add in vanilla or maple syrup and chopped hazelnuts and
mix until incorporated.
13. Add dry flour mixture slowly and mix until incorporated.
14. Pour into 9 inch round pan and bake for 45–60 minutes.
Check for doneness with a toothpick starting at 35 minutes.
The toothpick inserted in the center of the cake should come
out clean. In my oven this cake took about 45 minutes.
15. Remove from oven and allow to cool completely on a
16. When the cake is completely cool, slice it in half to create
two equal layers of cake.
17. Prepare your crème fraîche filling by simply mixing the
crème fraîche with your powdered sugar.
18. Place your bottom layer on your cake plate and spread ²⁄3
of your crème fraîche mixture on the bottom layer.
19. Drizzle a bit of the caramel on top of the filling and place
the top layer on top.
20. Spread the rest of your crème fraîche on top of the cake.
21. Sprinkle with chopped hazelnuts and drizzle your
caramel all over the top of the cake.
22. Serve immediately. Store remaining cake in the
refrigerator to prevent the crème fraîche from melting.
→ tip:Don’t be afraid to
make your own caramel
sauce. It’s quite easy—
just make sure you
don’t stop stirring!
Who doesn’t love crème fraîche?! Someone who’s not familiar with cooking,
baking, and eating it… yet!
I fell in love with crème fraîche when I was a boy and traveling in the North
of France with my family. My first taste was a simple dollop of lightly
sweetened crème fraîche with fresh Summer berries. The flavor was so
simple and rich. So different than the sour cream I was used to at home in
Norway, more thick and rich and less tang. Sublime.
Today, I use crème fraîche in so many of my everyday recipes:
mix crème fraîche with fresh herbs and salt and pepper for
a delightful sauce for fish or as a dip for crudite
stir crème fraîche into freshly scrambled eggs
a dollop of crème fraîche on hot or cold soups
as a delicious alternative to sour cream or greek yogurt
Go ahead, give it a try! Add crème fraîche to your cooking arsenal and all of
your dishes will have that extraspecial “je ne sais quoi” that will have your
friends and family asking for your secret!
A note from Sweet Paul