FOR LOW-AND-SLOW FLAVOR, MINUS THE WAIT. SHOP SMOKING CHIPS »
All questions
11 answers 1376 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

If you want to use up a good amount, try the quiche Tartine Bakery is famous for (among other things):
http://www.localforage...

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

Can you introduce us to your friend?

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added about 5 years ago

Lucky you! There are >100 recipes on this site that use creme fraiche. Here's a link to all the editors' picks:

http://www.food52.com/recipes...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

No way, she's MY friend and makes an almond cake to kill for and the best sourdough bread in Oregon.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

I love to use creme fraiche dolloped on a pear or apple tart.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

You're a hoot, plevee! Enjoy your bounty!

7d2e9fbe d94b 4831 9a41 e7e53d9676f8  img 0061
added about 5 years ago

I like it a lot in the many savory applications linked to with the site search, but I also enjoy one of the purest ways to appreciate its flavor--whipped creme fraiche. Just whip as you would whipping cream. You can keep it plain or add vanilla and sugar, or maple syrup. I love it with berries or some sort of fruit compote or crumble.

Ad0d3623 a28a 4793 82a8 5f1ab0a2f633  dsc00426
added about 5 years ago

i might make gelato or ice cream if i had that much creme fraiche hanging around. i also love it on chili or stews.

928554ad c0cc 4433 9372 c043e364c440  img 3072
added about 5 years ago

Quiche loves creme fraiche

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

I made panna cotta with Tahitian beans and it was delicious. Thank you for all of your ideas.

Ef581ac0 2eff 43ec b0a7 d6aa1b61ab38  fc macaroon 830
Joanne Chang

Joanne Chang is the pastry chef/co-owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.

added about 5 years ago

Whatever you do with it, save a bit of it to use as a starter for more creme fraiche - mix heavy cream with a bit of creme fraiche (abt 1/4 cup per quart) and leave out in a covered container in a warm place overnight. In the morning, stir it and if it's thickened you have new creme fraiche. If it's not thick let it sit out for a few more hours in a warm place.