Type what you have

Ingredients

• ✓ creme fraiche
• quince
• apple cider
• sugar
• lemon
• orange flower water
• orange zest
• heavy cream
• vanilla sugar

Instructions

1. 1 Combine quinces, hard cider, and white sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking; cook until quinces are soft, 15 to 20 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
2. 2 Transfer cooked quinces and liquid to a serving bowl; stir in lemon juice, orange flower water, and orange zest.
3. 3 Beat heavy cream in a separate chilled glass or metal bowl using an electric mixer until frothy; gradually add vanilla sugar, continuing to beat until soft peaks form. Fold in crème fraîche. Top quince compote servings with whipped cream-crème fraîche.

By Annette

Ingredients

• ✓ creme fraiche
• cream cheese
• sugar
• flour
• egg
• honey dijon mustard
• orange zest
• vanilla cookie
• butter
• orange zest

Instructions

1. 1 Mix cookies, orange zest and melted butter. Cover the bottom of cupcake molds with cookie mixture, packing down with back of a spoon. Refrigerate. Whisk eggs, sugar and Maille Honey Dijon mustard. Add flour, cream cheese, creme fraiche and orange zest. Mix well. Fill cupcake molds with mixture, bake at 350 degrees 35 minutes until firm. Chill 2 hours, garnish with fresh berries and serve.

By Maille

Ingredients

• ✓ creme fraiche
• raspberry
• blackberry
• strawberry
• white sugar
• lemon zest
• lemon juice
• heavy cream
• vanilla extract
• shortbread cookie

Instructions

1. 1 Place raspberries, blackberries, and strawberries in a bowl. Add ¼ cup sugar, lemon zest, and lemon juice; stir until sugar is mixed with berries and juices begin to release. Cover the bowl with plastic wrap; refrigerate until chilled, about 1 hour.
2. 2 Place heavy cream and crème fraîche in a cold bowl. Add remaining 1 tablespoon sugar and vanilla extract; whisk until soft peaks and sharp lines form, 5 to 8 minutes.
3. 3 Place some cookie crumbs in the bottom of each serving dish. Spoon in some macerated berries and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• pecan
• white sugar
• brown sugar
• butter
• cinnamon
• salt
• all-purpose flour
• baking powder
• baking soda
• sea salt
• sugar
• butter
• egg
• sour cream
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Butter an 8x10-inch baking dish.
3. 3 Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.
4. 4 Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
5. 5 Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.
6. 6 Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.
7. 7 Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes.
8. 8 Let cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• puff pastry
• egg
• white sugar
• nut
• pear

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll the puff pastry sheet and line a tart pan with it. Cut off any overhanging pastry. Prick pastry several times with a fork.
3. 3 Stir together creme fraiche, egg, and sugar in a bowl until smooth. Fold in nut mix.
4. 4 Arrange pear slices on puff pastry and cover with creme fraiche mixture.
5. 5 Bake tart in the preheated oven until the filling is lightly colored and pastry has puffed up and browned, about 25 minutes.

By Marie-Capucine

Ingredients

• ✓ creme fraiche
• bittersweet chocolate
• milk
• white sugar
• maple syrup
• vanilla extract

Instructions

1. 1 Blend the chocolate and milk together in a blender on high until smooth; add the creme fraiche, sugar, maple syrup, and vanilla extract. Blend again until the sugar has dissolved.
2. 2 Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours or overnight.

By ROQUEMOMA

Ingredients

• ✓ creme fraiche
• all-purpose flour
• cinnamon
• salt
• butter
• water
• mascarpone cheese
• heavy cream
• vanilla pudding mix
• strawberry
• raspberry

Instructions

1. 1 Whisk flour, cinnamon, and salt together in a large bowl. Cut butter into the flour mixture using a fork or a pastry blender until it resembles coarse meal or small peas. Sprinkle water over the flour mixture, 1 tablespoon at a time, and use a fork to pull the mixture together until a dough is formed.
2. 2 Turn dough onto a lightly floured surface and work quickly to mold it into a large ball. Press into a 5-inch disc and wrap in plastic wrap. Refrigerate until cold, at least 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Roll cold dough onto a lightly floured surface into a large 14-inch circle with a thickness of 1/4 inch. Gently fold dough in half and transfer to a 10-inch tart pan. Unfold dough, press into the bottom and sides of the pan, and trim any extra dough to fit neatly. Prick dough with the tines of a fork and lay a sheet of parchment paper over top. Place pie weights or dried beans on top of the parchment paper.
5. 5 Bake in the preheated oven for 20 minutes. Remove pie weights or beans and parchment paper, and bake until golden, 5 to 10 minutes longer. Remove from the oven and let cool.
6. 6 Meanwhile, combine mascarpone cheese, cream, creme fraiche, and pudding mix for filling in a medium bowl. Beat with a whisk attachment until still peaks form. Fill cooled tart shell with filling, smoothing the top with a rubber spatula. Place berries in a decorative arrangement on top of filling. Refrigerate until ready to serve.

By SHORN

Ingredients

• ✓ creme fraiche
• butter
• white sugar
• all-purpose flour
• all-purpose flour
• white sugar
• vanilla extract
• apple
• egg
• vanilla extract
• apricot preserves
• water
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan and line with parchment paper.
2. 2 Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor; pulse until mixture resembles breadcrumbs. Turn out onto a clean work surface and quickly form into a ball. Dust a large piece of plastic wrap with flour and place pastry on top. Cover with a second piece of plastic wrap and roll out between the wrap to fit the 9-inch springform pan.
3. 3 Place pastry into the bottom and the sides of the prepared springform and prick numerous times with a fork. Line pastry with parchment paper and a layer of pie weights or dried beans. Bake in the preheated oven until the pastry crust is firm but not hard, about 15 minutes. Let the pastry cool for 5 minutes. Carefully remove the parchment paper and weights; continue baking until the crust sets, about 5 minutes more.
4. 4 Layer thinly sliced apples evenly over the pre-baked pastry crust.
5. 5 Whisk creme fraiche, eggs, and vanilla extract together in a bowl. Pour over apples.
6. 6 Bake tart in the preheated oven on top of a baking sheet (in case some filling spills) until tart is set and the top is golden brown, about 30 minutes. The filling should still be a little wobbly, as it firms up while cooling.
7. 7 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
8. 8 Strain apricot jam through a sieve. Combine apricot jam and water in a saucepan and heat until runny, about 3 minutes. Brush the jam over the top of the tart. Mix sugar and cinnamon in a small bowl and sprinkle over tart.
9. 9 Place tart under the broiler until the top is golden brown, about 1 to 2 minutes.

By nch

Ingredients

• ✓ creme fraiche
• butter
• sugar
• egg
• hazelnut
• cinnamon
• cocoa powder
• all-purpose flour
• baking powder
• semisweet chocolate chip
• heavy cream
• vanilla extract
• strawberry
• berry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a heart-shaped baking dish or a fluted tube pan.
2. 2 Beat butter in a large bowl using an electric mixer until smooth and creamy. Add sugar 1/4 cup at a time, and mix in well. Add eggs 1 at a time, and mix well after each addition. Add ground nuts, cinnamon, cocoa powder, and creme fraiche to batter and mix well after each addition.
3. 3 Sift flour and baking powder together into a bowl; mix into the batter. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
5. 5 Place chocolate chips in a large bowl. Pour the cream into a saucepan and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat and pour it over the chocolate chips in the bowl. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in vanilla extract until well blended. Place a piece of plastic wrap directly on the surface of ganache and allow to cool at room temperature or in the refrigerator.
6. 6 Pour ganache over the cooled cake and allow to dry for a few minutes. Decorate cake with candy or fruit.

By francesca

Ingredients

• ✓ creme fraiche
• hamburger bun
• sour cherry
• cherry juice
• apple juice
• sugar
• white chocolate chip
• half-and-half
• milk
• sugar
• cinnamon
• nutmeg
• egg
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
2. 2 Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
3. 3 Heat oven to 350 degrees F.
4. 4 In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
5. 5 Add cinnamon and nutmeg and reduce heat to simmer.
6. 6 Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
7. 7 Drain cherries and reserve the liquid.
8. 8 Butter a 9x9-inch baking pan or 8 ramekins.
9. 9 Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
10. 10 Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
11. 11 Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
12. 12 Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
13. 13 Top the bread pudding with the creme and serve warm.

By Ball Park Buns

Ingredients

• ✓ creme fraiche
• sweet pastry dough
• cream cheese
• white sugar
• egg yolk
• salt
• vanilla extract
• lemon zest
• strawberry
• apricot jam
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to the prepared baking sheet.
3. 3 Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
4. 4 Use a fork to "dock" dough's bottom surface, covering it with tiny holes to prevent dough from bubbling up as it bakes.
5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
6. 6 Place cream cheese, crème fraîche, sugar, egg yolk, salt, vanilla, and lemon zest in a mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
7. 7 Transfer filled tart to the oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
8. 8 Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on cheese layer.
9. 9 Place apricot jam and 2 teaspoons water in a saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to a serving plate.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• cooking spray
• white sugar
• egg
• egg yolk
• salt
• white sugar
• milk
• vanilla extract
• orange cognac

Instructions

1. 1 Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
2. 2 Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
3. 3 Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
4. 4 Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
5. 5 Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
6. 6 Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
7. 7 Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
8. 8 Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
9. 9 Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
10. 10 To unmold, cover ramekin with a small plate, then invert. Chill before serving.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• leek
• chardonnay wine
• sugar
• salt
• black pepper

Instructions

1. 1 Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
2. 2 Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.

By jennifer

Ingredients

• ✓ creme fraiche
• butter
• ostrich steak
• beef stock
• calvados
• salt
• black pepper

Instructions

1. 1 Heat butter in a skillet over medium-high heat. Cook ostrich steaks in hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove ostrich steaks from the pan and keep warm.
2. 2 Pour beef stock into the skillet and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low and stir in crème fraîche. Cook and stir for 2 minutes, then pour in Calvados and season with salt and pepper to taste.
3. 3 Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.

By Swiss Phil

Ingredients

• ✓ creme fraiche
• butter
• white wine
• lemon zest
• cayenne pepper
• kosher salt
• sea scallop
• tarragon
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
2. 2 Whisk crème fraîche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until smooth; add scallops and toss to coat. Let sit until flavors begin to meld, about 5 minutes.
3. 3 Divide scallops between prepared gratin dishes; pour remaining crème fraîche sauce over top. Top with tarragon and Parmesan cheese; drizzle remaining 1 tablespoon butter over top.
4. 4 Bake in the preheated oven for 4 minutes. Increase oven setting to broil; continue cooking until scallops golden brown, slightly springy, and opaque, 2 to 4 minutes more.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• prosciutto
• whole grain dijon mustard
• sour cream
• parsley
• lemon zest
• salt
• pepper
• whole grain cracker

Instructions

1. 1 Whisk together the creme fraiche, Dietz & Watson Whole Grain Dijon Mustard, parsley (leaving some leftover for garnish), lemon zest, and salt and pepper.
2. 2 Spread 1/2 tablespoon of mixture on each cracker.
3. 3 Top with a small slice of Dietz & Watson Prosciutto.
4. 4 Garnish with parsley and lemon zest.

By Dietz Watson

Ingredients

• ✓ creme fraiche
• spinach fettuccini pasta
• olive oil
• onion
• ham
• broccoli floret
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
2. 2 Heat oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in ham, and heat through. Mix onion, ham and broccoli with pasta in pot. Mix in creme fraiche until evenly coated.

By Ceesbees

Ingredients

• ✓ creme fraiche
• butter
• leek
• kosher salt
• yukon gold potato
• chicken broth
• vegetable broth
• heavy cream
• cayenne pepper
• chive

Instructions

1. 1 Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
2. 2 Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
3. 3 Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• olive oil
• leek
• salt
• chicken broth
• black pepper
• cayenne pepper
• sugar snap pea
• mint
• mint

Instructions

1. 1 Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
2. 2 Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
3. 3 Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
4. 4 Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
5. 5 Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
6. 6 Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• butternut squash
• olive oil
• sea salt
• black pepper
• paprika
• baguette
• radicchio
• balsamic glaze
• blue cheese
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F. Line 2 baking sheets with Reynolds Wrap® Aluminum Foil. Set aside.
2. 2 Cut the squash in half lengthwise and remove the seeds. Brush the flesh with a thin coat of olive oil. Set the squash cut side up on the prepared tray. Sprinkle with salt and pepper and roast for 40 minutes until the squash is fork tender. Remove to cool completely.
3. 3 Once cool, scoop the flesh into a bowl. Add the creme fraiche, paprika, and a pinch each of salt and pepper. Mash with a fork until completely smooth. This much can be done up to three days in advance.
4. 4 Cut the baguette into 1/2-inch slices on a diagonal. Spread them on the second foil-lined baking sheet. Brush the tops with a thin coat of olive oil. Bake on the middle rack for 6 minutes until the edges are just browned.
5. 5 Cut the radicchio into thin ribbons. Toss with olive oil, balsamic glaze and a pinch of salt and pepper. Adjust seasoning and dressing to taste. Spread a couple tablespoons of the squash mash on top of each crostini. Top with the radicchio slaw and a sprinkle of blue cheese for garnish.

By Reynolds KitchensR

Ingredients

• ✓ creme fraiche
• olive oil
• leek
• cucumber
• water
• bread
• almond
• green grape
• sherry vinegar
• cayenne pepper
• salt

Instructions

1. 1 Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leeks; cook until soft, 10 to 15 minutes. Transfer to a plate; cool.
2. 2 Combine cooled leeks, cucumbers, water, bread cubes, crème fraîche, almonds, grapes, vinegar, and remaining 1 tablespoon oil in a blender; blend until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap; refrigerate until chilled, 1 to 2 hours.
3. 3 Season with cayenne pepper and salt; taste and add more vinegar if desired. Garnish servings with dill oil (see Chef's Note), thinly sliced grapes, slivered almonds, and fresh dill.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• butter
• carrot
• onion
• ginger root
• all-purpose flour
• vegetable broth
• sea salt
• white pepper
• orange
• pistachio nut

Instructions

1. 1 Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
2. 2 Puree carrot soup with an immersion blender until smooth.
3. 3 Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
4. 4 Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.

By Irmela

Ingredients

• ✓ creme fraiche
• spaghetti
• butter
• leek
• salt
• white wine
• lemon
• tarragon dijon mustard
• cayenne pepper
• salmon
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain; return to the pot.
2. 2 Melt butter in a sauté pan over medium heat. Add leek; cook and stir until slightly softened, 6 to 7 minutes. Season with salt; add white wine and lemon juice and bring to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most liquid evaporated, about 5 minutes.
3. 3 Stir crème fraîche, mustard, and 1 pinch cayenne pepper into leek mixture; reduce heat to low and cook until warmed, about 5 minutes. Add salmon to sauté pan; cook and stir until salmon starts to flake and is no longer pink in centers, 2 to 3 minutes. Off heat, stir in cilantro. Pour salmon sauce over spaghetti; toss to coat. Season with remaining 1 pinch cayenne pepper.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• gemelli pasta
• pea
• lemon
• olive oil
• zucchini
• garlic
• shrimp
• salt
• black pepper
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
2. 2 At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
3. 3 Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
4. 4 Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
5. 5 Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

By KimK

Ingredients

• ✓ creme fraiche
• butter
• onion
• kosher salt
• butternut squash
• tomato paste
• chicken broth
• cayenne pepper
• heavy cream
• maple syrup
• chive
• pomegranate seed

Instructions

1. 1 Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
2. 2 Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
3. 3 Raise heat under the pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed.
4. 4 Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• olive oil
• bacon
• garlic
• lemon zest
• ditalini pasta
• cherry tomato
• arugula
• salt
• black pepper
• cayenne pepper
• parmesan cheese

Instructions

1. 1 Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off the heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
2. 2 Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into the bacon mixture.
3. 3 Bring a large pot of salted water to a boil and stir in ditalini. Cook until tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
4. 4 Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
5. 5 Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• porcini mushroom
• olive oil
• brown mushroom
• salt
• onion
• garlic
• farro
• chicken stock
• flat-leaf parsley
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
2. 2 Heat olive oil in a pot over medium-high heat. Add cremini mushrooms and 1 pinch salt; sauté until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium; cook and stir until hot, 2 to 4 minutes.
3. 3 Add onion; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
4. 4 Stir in farro until coated in olive oil. Increase heat to high; add 1 cup chicken broth and 1 pinch salt. Bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
5. 5 Increase heat to high; stir in remaining 2 cups chicken broth. Bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro starts to get tender, about 15 minutes. Remove the lid; simmer, uncovered, until farro reaches desired tenderness, about 15 minutes more.
6. 6 Reduce heat to low; stir in crème fraîche and parsley. Season with salt and black pepper. Stir in Parmigiano-Reggiano cheese; serve.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• sweet potato
• olive oil
• bacon
• green onion
• jalapeno pepper
• salt
• black pepper
• cayenne pepper
• cheddar cheese
• lime juice
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
3. 3 Bake in the preheated oven until completely tender, about 35 minutes.
4. 4 Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeño; cook and stir for 1 minute. Remove from heat and set aside.
5. 5 Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
6. 6 Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
7. 7 Bake until heated through and tops have started to brown, 20 to 25 minutes.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• chicken breast
• salt
• butter
• green onion
• red bell pepper
• jalapeno pepper
• chicken broth
• heavy cream
• black pepper
• cayenne pepper
• tarragon
• bread

Instructions

1. 1 Season chicken with salt.
2. 2 Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool.
3. 3 Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes.
4. 4 Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• ✓ creme fraiche
• pork shoulder
• kosher salt
• pork
• vegetable oil
• onion
• salt
• black pepper
• sage
• hard apple cider
• apple cider vinegar
• heavy cream
• cayenne pepper
• chive

Instructions

1. 1 Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
2. 2 Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
3. 3 Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

By John Mitzewich