Type what you have

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
• 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
• 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

Ingredients

• ✓ creme fraiche
• olive oil
• butter
• yellow onion
• shallot
• green onion
• salt
• black pepper
• garlic
• herbes de provence
• potato
• vegetable broth
• milk

Instructions

1. 1 Heat olive oil and butter in a large, heavy-bottomed pot over medium-high heat. Add onion, shallots, green onions, salt, and pepper; saute until softened and beginning to brown, 4 to 6 minutes. Add garlic and herbes de Provence; saute until garlic is fragrant, about 30 seconds. Avoid burning the garlic; it will turn bitter.
2. 2 Add potatoes to onion mixture and toss well to coat. Pour in vegetable broth and milk; stir well. Cover pot and bring to a boil. Reduce heat to low and simmer, covered, until potatoes are tender and can be easily broken up with a spoon, 10 to 12 minutes.
3. 3 Use a potato masher or the back of a wooden spoon to roughly mash the potato chunks until the soup is relatively smooth and the largest chunks have been broken up.
4. 4 Whisk creme fraiche into the soup and taste for seasoning. Add additional pinches of salt or black pepper if the soup tastes flat.

By Lynne Polischuik

Ingredients

• ✓ creme fraiche
• cherry tomato
• salt
• black pepper
• white sugar
• rice wine vinegar
• horseradish
• salt
• beef top sirloin steak
• cayenne pepper
• all-purpose flour
• vegetable oil
• water
• horseradish
• chive

Instructions

1. 1 Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
2. 2 Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
3. 3 Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
4. 4 Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
5. 5 Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
6. 6 Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• chicken
• salt
• black pepper
• lemon
• thyme
• garlic
• bay leaf
• olive oil
• sourdough bread
• shallot
• aleppo pepper
• lemon juice
• lemon zest
• chive blossom

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Season chicken cavity generously with salt and black pepper. Squeeze lemon halves into cavity, then drop squeezed halves inside. Stuff cavity with thyme, garlic, and bay leaf. Set aside.
3. 3 Drizzle 1 tablespoon oil into a heavy roasting pan. Place bread slices into the pan and press lightly into oil to coat the bottoms of bread. Drizzle 1 more tablespoon oil over bread and place chicken on top. Tie legs together with kitchen twine, then brush chicken with remaining 1 tablespoon oil. Season the entire outside of chicken with salt.
4. 4 Bake in the preheated oven for 1 hour.
5. 5 Meanwhile, mix together crème fraîche, shallot, and Aleppo pepper in a small bowl. Stir lemon juice and lemon zest into crème fraîche mixture. Refrigerate sauce until needed.
6. 6 Lift chicken off bread slices using tongs and flip bread slices over (they will be very brown). Place chicken back onto bread slices. Generously brush the outside of chicken with crème fraîche sauce, putting enough on to drip down onto bread slices.
7. 7 Bake until sauce is browned, about 10 minutes. Repeat, brushing more crème fraîche sauce generously onto chicken. Bake for 10 more minutes. Remove chicken from the oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh near the bone should read at least 165 degrees F (75 degrees C).
8. 8 While chicken rests, pour remaining crème fraîche sauce into a small skillet over medium heat; bring to a boil. Cook and stir until shallot is cooked and sauce thickens slightly, 1 or 2 minutes. Turn off the heat and set aside.
9. 9 Transfer chicken and bread pieces to a cutting board. Cut bread pieces in half crosswise and arrange them on a serving platter. Cut chicken into 8 serving pieces (drumsticks, thighs, wings, and breasts) and place over bread on the platter. Drizzle thickened crème fraîche sauce over chicken and garnish with chopped chive blossoms.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• beef chuck roast
• salt
• pepper
• vegetable oil
• mushroom
• onion
• butter
• garlic
• all-purpose flour
• white wine
• beef broth
• chive
• salt
• pepper

Instructions

1. 1 Season beef generously with salt and pepper.
2. 2 Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6 to 7 minutes, until liquid evaporates and meat browns.
3. 3 Remove meat from the pan and set aside. Stir mushrooms, onions, and butter into the pan; cook and stir over medium heat until vegetables are lightly browned.
4. 4 Add garlic and stir for 30 seconds. Stir in flour; cook for 1 to 2 minutes until incorporated. Stir in wine and 1 cup of broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook until the sauce thickens, about 3 to 4 minutes.
5. 5 Return beef to the pan. Stir in remaining cup of broth; bring to a simmer and cook on low heat for about 1 hour, covered, until beef is tender and sauce is thick. Stir every 20 minutes.
6. 6 Stir in crème fraîche. Stir in chives. Season with salt and pepper to taste.
7. 7 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ creme fraiche
• chive
• chicken
• heavy cream
• parsley
• thyme
• cayenne pepper
• nutmeg
• chicken stock
• sherry
• all-purpose flour
• black pepper
• salt
• sweet bell pepper
• shallot
• mushroom
• butter

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
2. 2 Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
3. 3 Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• cayenne pepper
• dill
• salt
• lemon zest
• paprika
• wonton wrapper
• jalapeno pepper
• cayenne pepper
• salt
• seafood seasoning
• dungeness crabmeat
• crabmeat
• worcestershire sauce
• dijon mustard
• mascarpone cheese
• egg
• saltine cracker

Instructions

1. 1 Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes.
2. 2 Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour.
3. 3 Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini.
4. 4 Bring a pot of salted water to a boil.
5. 5 While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve.
6. 6 Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce.
7. 7 Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• thyme
• self-rising flour
• egg
• thyme
• milk
• cayenne pepper
• black pepper
• salt
• all-purpose flour
• bay leaf
• thyme
• onion
• celery
• carrot
• water
• chicken

Instructions

1. 1 Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
2. 2 Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
3. 3 Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
4. 4 Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
5. 5 Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• cilantro
• oregano
• bay leaf
• tomato
• chicken broth
• cayenne pepper
• oregano
• black pepper
• cumin
• chili powder
• garlic
• poblano pepper
• kosher salt
• onion
• mushroom
• chicken
• olive oil

Instructions

1. 1 Heat olive oil in a Dutch oven over high heat. Add chicken; sear until well browned on both sides and fat has rendered, 6 to 8 minutes per side. Transfer chicken to a bowl.
2. 2 Reduce heat to medium; add mushrooms, onion, and salt to the Dutch oven. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add poblanos, garlic, chili powder, cumin, black pepper, dried oregano, and cayenne pepper; cook and stir until poblanos begin to soften, about 3 minutes.
3. 3 Stir in chicken broth, diced tomatoes, and bay leaf; increase heat to high. Stir in 1 cup crème fraîche and fresh oregano; bring to a simmer. Add chicken and any accumulated juices to the Dutch oven, nestling chicken into broth to cover. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 ¼ hours.
4. 4 Transfer chicken to a bowl using tongs; set aside until cool enough to handle. Increase heat to medium-high; cook until braising liquid reduced by about half, 15 to 20 minutes, skimming fat from the surface as it cooks.
5. 5 Meanwhile, remove and discard chicken skin and bones (or save to make stock). Break meat into large or small pieces; save any edible drippings.
6. 6 Reduce heat to low; add chicken meat and drippings to sauce. Simmer until chicken has absorbed flavor from sauce, about 15 minutes. Off heat, stir in chopped cilantro and remaining ½ cup crème fraîche. Taste; adjust salt and seasonings.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• cayenne pepper
• sriracha sauce
• maple syrup
• parmigiano-reggiano cheese
• butter
• french bread
• egg
• heavy cream
• cayenne pepper
• lemon zest
• thyme
• salt
• black pepper
• chicken broth
• onion
• celery
• carrot
• chicken drumstick

Instructions

1. 1 Combine chicken drumsticks, carrots, onions, celery, and broth in a saucepan. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes. Turn drumsticks over, cover, and cook for another 20 minutes.
2. 2 Remove chicken and transfer to a plate. Allow to cool, wrap, and transfer into the refrigerator until needed.
3. 3 Turn heat to medium-high and reduce cooking liquids in the saucepan to about 1/3 cup. Strain liquid into a mixing bowl, pressing some of the cooked vegetables through the sieve. Season gravy with black pepper, salt, thyme leaves, lemon zest, and cayenne; add creme fraiche and eggs and whisk everything together until a smooth batter forms.
4. 4 Place bread in a shallow baking dish just large enough to fit the slices, and pour over the batter. Toss several times, wrap and place in the fridge for 1 hour or until almost all the batter is absorbed.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and lightly grease with butter.
6. 6 Melt butter in a small skillet over medium heat and brown bread for a few minutes per side. Transfer bread onto the prepared baking sheet.
7. 7 Press one drumstick into the top of each slice of bread. Brush over any excess batter. Sprinkle with salt, dust with Parmesan cheese, and finish with a shake of cayenne.
8. 8 Bake in the preheated oven until nicely browned, 30 to 35 minutes.
9. 9 Mix together maple syrup, Sriracha hot sauce, and cayenne pepper in a little bowl ("dragon syrup").
10. 10 Serve chicken leg toast drizzled with dragon syrup.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• egg
• avocado
• cherry tomato
• romaine lettuce
• paprika
• salt
• shrimp
• lemon
• olive oil
• parsley
• green onion
• worcestershire sauce
• cayenne pepper
• kosher salt
• paprika
• brown sugar
• apple cider vinegar
• lemon juice
• ketchup
• mayonnaise

Instructions

1. 1 Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
2. 2 Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
5. 5 Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• rye crispbread
• nectarine
• honey

Instructions

1. 1 Spread creme fraiche on top of the cracker. Place nectarine slices on top cracker and drizzle with honey.

By Cherlyn

Ingredients

• ✓ creme fraiche
• fennel bulb
• butter
• half-and-half
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
2. 2 Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
3. 3 Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

By RUPERTLSSMITH

Ingredients

• ✓ creme fraiche
• mayonnaise
• lemon
• tarragon
• white sugar
• salt
• black pepper
• cayenne pepper
• apple
• celery root
• green grape
• walnut

Instructions

1. 1 Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
2. 2 Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
3. 3 Serve immediately or cover and refrigerate for up to 24 hours.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• butter
• olive oil
• yellow onion
• garlic
• sweet potato
• coconut oil
• ginger root
• curry powder
• turmeric
• black pepper

Instructions

1. 1 Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.
2. 2 Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.
3. 3 Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.

By BeachMom65

Ingredients

• ✓ creme fraiche
• potato
• butter
• garlic
• gruyere cheese
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
2. 2 Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
3. 3 Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

By Natasha Titanov

Ingredients

• ✓ creme fraiche
• potato
• bacon
• butter
• onion
• white wine
• reblochon cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil over high heat; add potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry, 1 to 2 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
3. 3 Cook bacon in a skillet over medium-high heat for about 5 minutes. Transfer bacon to a plate; discard grease. Melt butter in the same skillet. Add onions; cook and stir until translucent, about 5 minutes. Return bacon to the skillet. Add wine; simmer until nearly evaporated. Remove from heat.
4. 4 Place ½ potatoes into the prepared dish; spread ½ bacon mixture over top. Layer in remaining ½ potatoes, spread crème fraîche over top, then add remaining ½ bacon mixture. Remove and discard rind from Reblochon. Cut cheese into thin slices; layer evenly over top of casserole.
5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 15 minutes. Season with salt and black pepper. Serve hot.

By drodrigues101