eparate bowl whip Alouette Cuisine Creme Fraiche to a soft peak.
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the creme fraiche and season with salt and pepper, to taste.
To make creme fraiche: Place buttermilk and heavy cream in a sterilized jar. Shake slightly to combine ingredients. Keep in warm place for 12-36 hours until thickened.
Stir the thickened creme fraiche. Cover and refrigerate for up to 10 days.
eanwhile, to make the herbed creme fraiche, combine creme fraiche and herbs. Season.
to make the harissa creme fraiche, combine harissa, creme fraiche and lemon juice in
nd black pepper with the creme fraiche and adjust seasoning to taste
arm in oven.
Mix creme fraiche and chopped fresh tarragon in
Place creme fraiche in a medium-size non-
he 3/4 cup of creme fraiche in 2 batches.
Spoon
hen let cool. Whisk in creme fraiche then freeze for 2 hours
elts.
For the horseradish creme fraiche, combine all ingredients in a
/4 cup of the creme fraiche and season with salt and
br>Make vanilla creme fraiche using recipe#144139 or Add creme fraiche, vanilla and
Place potatoes in a steamer basket over 1\" simmering water. Cover and steam until tender, 15-20 minutes.
In a saucepan, mash half of the potatoes with a potato masher or ricer.
Add remaining potatoes, butter, creme fraiche, fleur de sel (or kosher salt) and pepper.
Gently stir to combine.
Transfer potatoes to a serving bowl.
Garnish with creme fraiche, basil and chives.
*Fleur de Sel is available online at chefsshop.com or at specialty food markets. It is sea salt.
he spoon.
Whip the creme fraiche until thick, stiff peaks are
Stem and slice strawberries.
Stir brown sugar into creme fraiche.
Serve strawberries in bowls and pass the creme fraiche to drizzle over the top and sprinkle with mint for garnish.
In a small bowl, mix together the lemon zest, chopped dill, creme fraiche and Pernod. Season with salt and pepper and set aside.
Cut the rye bread into 24-30 bite sized squares, about 1 1/2in square. Spoon a small amount of the creme fraiche mixture on top of each square of bread. Cut the gravlax salmon into small pieces and arrange a piece on top of the creme fraiche.
Garnish with a small sprig of dill and a couple of strips of grated lemon rind.
Melt butter in large saucepan on high. Saute leek and garlic for 4-5 mins until softened, then add potatoes, stock and 2 cups water. Bring to a boil, then reduce heat to medium and simmer, covered, for 20 mins until potatoes are very tender. Stir in peas and mint and simmer 4-5 mins.
Remove from heat and stir in creme fraiche. Using a hand blender or food processor, process until smooth. Season to taste and reheat. Serve topped with extra creme fraiche, arugula and shaved Parmesan, with lemon wedges on the side.
ear radicchio into pieces. Combine creme fraiche, lemon juice, pepper and remaining
rom heat and whisk in creme fraiche. Gradually whisk into egg mixture
dditional Parmesan cheese.
Combine creme fraiche, capers, lemon peel and remaining