vermont creamery's creme fraiche: recipes & inspiration for everyday cooking

Download Vermont Creamery's Creme Fraiche: Recipes & Inspiration for Everyday Cooking

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Sweet Paul created this lovely collection of creme fraiche recipes for his friends at Vermont Creamery!

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  • vermontcreamery.com 1

    recipes & inspiration for everyday cooking

    Crme Frache:

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    crmefrache

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    Vermont Creamery co-founder Allison Hooper learned

    the art of making crme frache while working on a farm

    in Brittany, France.

    Inspired to bring the thick, luscious cream that was a staple in

    European cooking to Americans, crme frache was one of the

    first products ever made at Vermont Creamery.

    Crme frache is well-loved for its incredible versatility, rich taste,

    and smooth texture by chefs and home cooks alike.

    Rich, thick and creamy, crme frache is a cultured cream with

    a tart, slightly nutty flavor. Incredibly versatile, crme frache

    adds depth and flavor to sauces, dips, soups, and desserts.

    An enhancement to any dish that calls for sour cream, crme

    frache will hold its smooth, creamy texture over high heat, or

    when mixed with acidic ingredients like lemon, wine or vinegar.

    Its also sublime sweetened with a touch of sugar and whipped or

    dolloped atop fresh fruit and pies.

    crmefrache

    Vermont Creamery co-founders Bob Reese & Allison Hooper

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    tip:You can flavor

    the crme frache

    with finely

    chopped dill or

    chives, it will go

    perfectly with the

    smoked salmon.

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    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

    large pancake.

    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

    other side.

    7. Remove the pan from the heat and top with salmon, crme

    frache, scallions, watercress and a little pepper.

    8.To serve, cut it into wedges.

    Potato Galette with Crme Frache & SalmonMAKES 1 LARGE GALETTE, SERVES 4

    3 large Russet potatoes

    1 tablespoon all

    purpose flour

    1 egg

    teaspoon salt

    pinch of pepper

    2 tablespoons butter

    8 large slices of

    smoked salmon

    1 cup Vermont Creamery

    Crme Frache

    2 scallions, finely sliced

    watercress

    tip:This perfectly pink container does double-duty as a 1

    cup measure. Why wash more dishes than you have to?

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    1 large head of cauliflower

    1 small celeriac

    2 tablespoons olive oil

    1 cup Vermont Creamery

    Crme Frache

    salt and pepper

    fresh thyme

    1. Cut the cauliflower into florets and peel and dice the

    celeriac into cubes.

    2. Place in a large pot and cover with water.

    3. Boil the vegetables until soft but not mushy, about

    10 minutes.

    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 of the crme frache.

    6. Mix well and add crme frache until you have a

    smooth mash.

    6. Season with salt and pepper.

    7. Spoon into a serving bowl and top with pepper,

    fresh thyme, and a dollop of crme frache.

    tip: You can add more flavor to the mash by adding cup grated parmesan and any finely chopped herbs.

    Cauliflower and Celeriac Mash with Crme FracheSERVES 4

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    1. Combine the milk, crme frache, sugar, cinnamon, and

    orange peel in a pot and bring to a boil over medium heat. Stir

    frequently and watch the mixture carefully. Once its 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

    dont 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 its 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 youve used all the bread.

    8. Stack your toast on a plate and layer with crme frache

    and berries. Drench the stack with maple syrup.

    tip: Leftover stale baguettes also work really well in this recipe.

    8 slices of toasted or very

    stale bread, I used thick

    potato bread

    2 cups of whole milk

    1 cup Vermont Creamery

    Crme Frache

    cup sugar

    1 stick cinnamon

    Peel of 1 small orange

    (optional)

    6 eggs, beaten

    Olive Oil for frying

    Maple syrup, berries,

    & crme frache

    for serving

    VERY French ToastSERVES 4

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    Crme frache

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    stir into soups serve wi th fresh fruitdollop onto potatoes spread on shortbread

    Crme frache

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    Crme Frache Scones with Cherry CompoteMAKES 1012 SCONES

    2 cups all-purpose flour

    1 tablespoon baking

    powder

    4 tablespoons sugar

    Pinch of flakey sea salt

    5 tablespoons chilled,

    unsalted Vermont

    Creamery cultured

    butter, cubed

    cup dried cherries

    1 cup Vermont Creamery

    Crme Frache

    turbinado sugar for

    sprinkling

    FOR THE COMPOTE

    2 cups pitted fresh (or

    frozen, thawed) cherries13 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 its the

    consistency of breadcrumbs.

    3. Stir in crme frache 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 425F while your dough is resting.

    6. Remove the dough from the fridge and roll it out onto a

    lightly floured surface to about a 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

    15 minutes.

    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 crme frache, and a scoop of

    cherry compote.

    11. Top with the other half of your scone and

    serve immediately.

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    tip:For a crowd, let guests

    join in the fun! Provide

    split scones, a few of your

    favorite jams and a bowl

    of crme frache.

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    FOR THE CAKE:

    1 cups flour

    teaspoon baking soda

    teaspoon salt

    cup butter, at room

    temperature

    1 cups sugar

    cup Vermont Creamery

    Crme Frache

    3 eggs at room

    temperature

    1 tablespoon vanilla or

    maple syrup

    cup chopped hazelnuts

    FOR THE CARAMEL:

    1 cup granulated sugar

    6 tablespoons salted

    butter

    cup Vermont Creamery

    Crme Frache

    pinch of flaky sea salt

    FOR THE CRME

    FRACHE FILLING:

    2 cups Vermont Creamery

    Crme Frache

    2 tablespoons

    confectioners sugar

    Chopped hazelnuts

    for garnish

    Trois Crmes Cake with Salted Crme Frache Caramel SERVES 1012

    1. Start by making your caramel. Pour the sugar into a

    dry saucepan.

    2. Melt the sugar over medium low heat. it will first

    begin to get clumpy and then after a few minutes it will

    melt completely.

    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

    its superhot!

    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

    cake pan.

    9. Combine flour, baking soda and salt in a mixing bowl and

    set aside.

    10. In a st