Type what you have

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
• date
• almond
• almond

Instructions

1. 1 Stuff each date with 1 whole toasted almond and arrange on a serving platter. Spoon a little bit of creme fraiche over each date and sprinkle with chopped almonds.

By Afiyet_olson

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
• egg
• parsley
• black pepper
• kosher salt
• white pepper
• butter
• olive oil

Instructions

1. 1 Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
2. 2 Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.

By TnM

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
• 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
• puff pastry
• asparagus
• mustard
• black pepper
• cayenne pepper
• butter
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
3. 3 Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
4. 4 Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
5. 5 Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
6. 6 Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• all-purpose flour
• milk
• egg
• sour cream
• plain yogurt
• kosher salt
• cayenne pepper

Instructions

1. 1 Whisk flour, milk, egg, crème fraîche, salt, and cayenne pepper together in a bowl until batter drips slowly off whisk. Add a bit more flour if batter seems too thin; add a bit more milk if batter seems too thick.
2. 2 Bring a large pot of salted water to a simmer over medium-high heat. Push a spoonful of batter into the simmering water through the smooth side of a cheese grater with fairly large holes using a spatula.
3. 3 Cook spätzle in batches until they rise to water's surface, about 3 minutes. Remove spätzle with a slotted spoon. Repeat with remaining batter.

By John Mitzewich

Ingredients

• ✓ creme fraiche
• ✓ creme fraiche
• butter
• vanilla extract
• food coloring
• buttermilk
• egg
• cocoa powder
• sugar
• salt
• baking soda
• baking powder
• all-purpose flour
• lemon zest
• vanilla extract
• white sugar
• mascarpone cheese

Instructions

1. 1 Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
2. 2 Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.

By dkitsuen

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
• 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
• cream cheese
• green onion
• lime juice
• bacon
• water
• butter
• bacon fat
• salt
• all-purpose flour
• egg
• jalapeno pepper
• cheddar cheese
• cayenne pepper
• black pepper
• vegetable oil

Instructions

1. 1 Make the dipping sauce: Mix cream cheese, crème fraîche, green onions, and lime juice together in a bowl. If mixture seems too thick, add enough water to thin it to your preferred consistency.
2. 2 Make the puffs: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble or finely chop. Drain fat from skillet, reserving 1 tablespoon.
3. 3 Place skillet over medium-high heat. Add cold water, butter, reserved bacon fat, and salt. Bring mixture to a simmer; reduce heat to medium. Pour in flour all at once. Stir to mix and mash with a wooden spoon until dough starts to pull together, 2 to 3 minutes. Remove pan from heat; transfer dough to a mixing bowl and let cool for about 5 minutes.
4. 4 When dough is cool, whisk in 1 egg. Mixture will separate slightly. Continue whisking in first egg until mixture pulls back together. Repeat with the second egg. Scrape down sides of bowl. Add diced jalapeño, bacon pieces, shredded cheese, cayenne pepper, and black pepper. Mix thoroughly with a spatula. Wrap dough in plastic wrap and refrigerate until cool, 30 minutes to 1 hour.
5. 5 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
6. 6 Using a small scoop, scoop out rounds of dough. Drop rounds of dough into hot oil and cook until golden brown and cooked through, 3 to 4 minutes. Work in batches if necessary. Transfer to a cooling rack.
7. 7 Serve with dipping sauce garnished with a few green onion slices.

By John Mitzewich

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
• 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 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
• 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
• 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
• olive oil
• butter
• shiitake mushroom
• shallot
• salt
• sage leaf
• red pepper flakes
• turkey
• vermouth
• egg
• white pepper
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil and butter in a skillet over medium-low heat. Stir in shiitake mushroom, shallot, salt, sage, and red pepper flakes. Cook and stir until shallot is translucent, about 5 minutes. Mix in turkey and vermouth; stir until heated through, 1 to 2 minutes. Remove the skillet from heat.
2. 2 Beat eggs with a fork in a bowl until well blended; season with a pinch of salt and white pepper.
3. 3 Heat 2 teaspoons olive oil in an omelet pan over medium heat until hot. Pour beaten eggs into the pan. Use a spatula to gently stir eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth the top of partially set eggs with the spatula; cook until the bottom is firm and the top is still slightly soft, then turn off heat.
4. 4 Spoon turkey mixture into the center of omelet, filling about the middle 1/3 of the omelet; dot with small dollops of crème fraiche. Do not overfill omelet. With the spatula, fold the upper 1/3 of the omelet over filling. Gently tip the skillet and shake omelet towards the edge of the skillet. With the spatula, fold omelet over one more time, forming a loose cigar shape. Gently tip omelet onto a serving plate.

By chefblackhat

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
• 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
• bacon
• pizza dough
• yellow onion
• fromage blanc
• nutmeg
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve fat.
2. 2 Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if the pan seems too dry. Remove the skillet from heat and allow to cool to room temperature.
3. 3 Mix fromage blanc, crème fraîche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
4. 4 Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to precook the bottom of crust. As dough heats and bubbles appear, deflate them with the tines of a fork, so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
5. 5 Spread a generous amount of cheese mixture over crust. Top evenly with some onions and bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

By John Mitzewich

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
• 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

Ingredients

• ✓ creme fraiche
• butter
• shallot
• parsley
• black pepper
• salt
• cognac
• beef stock
• butter

Instructions

1. 1 Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
2. 2 Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.

By Nick Z

Ingredients

• ✓ creme fraiche
• lemon
• black pepper
• salt
• olive oil
• lemon juice
• tarragon
• dill
• watercress
• black pepper
• salt
• lemon zest
• lemon juice
• salmon
• lemon zest
• olive oil
• shallot
• lemon juice
• honey

Instructions

1. 1 Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
2. 2 Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
3. 3 Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
4. 4 Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
5. 5 Transfer salmon fillets, with marinade, to the prepared baking sheet.
6. 6 Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
7. 7 Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.

By Bilal Maassarani

Ingredients

• ✓ creme fraiche
• fromage blanc
• white wine vinegar
• olive oil
• shallot
• tarragon
• chive
• chervil
• garlic
• sea salt
• black pepper

Instructions

1. 1 Combine fromage blanc, creme fraiche, vinegar, and oil in a small bowl. Whisk until smooth. Stir in shallot, tarragon, chives, chervil, and garlic. Season with salt and pepper. Chill for 2 to 3 hours before serving.

By stella

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