FRESH PEACHES WITH CINNAMON CREME FRAICHE
Use the ripest freestone peaches you can find for this Fresh Peaches with Cinnamon Creme Fraiche dessert. For easier peeling, drop the peaches into boiling water for 15 seconds, then plunge into ice water to cool.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Combine creme fraiche, sugar, and cinnamon. Divide evenly among four plates. Cut the peaches in half and arrange on top. Garnish with mint sprigs.
BASIL OIL AND CINNAMON OIL
Provided by Michael Chiarello : Food Network
Categories condiment
Time 4h21m
Yield 1 1/3 cups each
Number Of Ingredients 2
Steps:
- Tear the leaves off of the basil and place in a blender with the olive oil. Puree until smooth. Pour mixture into a large saucepan or skillet and bring to a simmer over medium-high heat for about 3 minutes. Strain through a fine-mesh strainer into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 week.;
- 2 cups pure olive oil
- 1/2 cup ground cinnamon
- In a large saute pan, heat olive oil over medium-high heat. Add cinnamon, stir to combine, and simmer for about 3 minutes. Strain through a fine-mesh strainer lined with a coffee filter into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 month.
CINNAMON BASIL CRèME FRAîCHE
Provided by Matt Lee And Ted Lee
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a blender, puree basil with cream. (Or mince basil and mash in a mortar and pestle with cream and a couple pinches of sugar.)
- With a spoon, blend mixture thoroughly into crème fraîche. Add sugar to taste. Serve in a bowl, with fresh berries alongside for dipping.
GAZPACHO WITH BASIL CRèME FRAîCHE
Nothing feels, tastes or shouts summer more than this refreshing melange of tomatoes with just a touch of other veggies.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 6h45m
Yield 4
Number Of Ingredients 15
Steps:
- In large bowl, mix all gazpacho ingredients except croutons until well blended. Cover and refrigerate 4 to 6 hours to blend flavors, stirring occasionally.
- In small bowl, mix crème fraîche and basil. Stir gazpacho; ladle into serving dishes. Top each serving with basil crème fraîche and croutons.
Nutrition Facts : Calories 240, Carbohydrate 46 g, Cholesterol 15 mg, Fat 1/2, Fiber 10 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 950 mg
CINNAMON CREME FRAICHE
I think this comes from David Lebovitz. Sounds like it would be wonderful served with so many things; I've got visions of apple crisp dancing in my head now..
Provided by KlynnPadilla
Categories Low Protein
Time 5m
Yield 1/2 c
Number Of Ingredients 3
Steps:
- Combine well; cover and chill.
Nutrition Facts : Calories 1014.3, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91.7, Carbohydrate 56.6, Fiber 1.4, Sugar 47.3, Protein 5
SINFULLY RICH CREME FRAICHE
This is a sinfully rich, thick and creamy, and just a bit tart creme fraiche that my grandmother always made, especially in the summer to be spooned over fresh fruit. Will keep refrigerated up to a week.
Provided by Sandy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18h20m
Yield 12
Number Of Ingredients 2
Steps:
- Mix heavy cream and sour cream together in a glass bowl. Cover with plastic wrap and let stand at room temperature until thickened, 18 to 24 hours. Refrigerate before serving, at least 15 minutes.
Nutrition Facts : Calories 88.9 calories, Carbohydrate 1 g, Cholesterol 31.4 mg, Fat 9.3 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 12.6 mg
CRèME FRAîCHE
Steps:
- Combine the heavy cream with the buttermilk or crème fraîche starter. Pour into a clean, warmed thermos or glass jar. Cover tightly and keep in a warm place for 6 to 8 hours. If using crème fraîche starter, keep covered for 24 hours. When the mixture has jelled and is almost firm, refrigerate. It will solidify further in the refrigerator.
- This amount, if made with Solait crème fraîche starter, will keep for a month in the refrigerator. If made with buttermilk it will keep for 10 days.
- To make more crème fraîche, use 2 tablespoons from the last batch and add it to a cup of cream. You can continue making more this way. After six months or so, a slightly fermented taste may develop, in which case it is time to start a new batch.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 23 grams, Protein 1 gram, SaturatedFat 15 grams, Sodium 26 milligrams, Sugar 2 grams
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
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