CINNAMON CREME ANGLAISE
Make this for our Chocolate Mousse Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Combine the milk, cream, and cinnamon sticks in a small saucepan, and bring to a boil over medium-high heat. Remove from the heat, and allow to steep for 30 minutes, until flavors are infused.
- Fill a large bowl with ice and water; set aside. In a medium bowl, whisk egg yolks and sugar until lightened in color, about 2 minutes. Return the milk mixture to medium heat, and bring to a simmer; reduce the heat to low. Whisk about 1/2 cup of the milk mixture into the egg-yolk mixture, and return it to the saucepan. Cook until the mixture thickens enough to coat the back of a wooden spoon.
- Strain the creme anglaise through a fine sieve into a bowl set in the ice bath, discarding the cinnamon sticks. Store in an airtight container in the refrigerator for up to 3 days.
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
CINNAMON BASIL CRèME FRAîCHE
Provided by Matt Lee And Ted Lee
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a blender, puree basil with cream. (Or mince basil and mash in a mortar and pestle with cream and a couple pinches of sugar.)
- With a spoon, blend mixture thoroughly into crème fraîche. Add sugar to taste. Serve in a bowl, with fresh berries alongside for dipping.
CINNAMON CREME FRAICHE
I think this comes from David Lebovitz. Sounds like it would be wonderful served with so many things; I've got visions of apple crisp dancing in my head now..
Provided by KlynnPadilla
Categories Low Protein
Time 5m
Yield 1/2 c
Number Of Ingredients 3
Steps:
- Combine well; cover and chill.
Nutrition Facts : Calories 1014.3, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91.7, Carbohydrate 56.6, Fiber 1.4, Sugar 47.3, Protein 5
MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE AND TOASTED PUMPKIN SEEDS WITH SPINACH, PEAR AND PANCETTA SALAD
Steps:
- Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
- For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.
CALABAZA SOUP WITH CINNAMON CREME FRAICHE: SOPA DE CALABAZA CON CANELA CREMA FRESCA
Steps:
- Preheat oven to 400 degrees F. In a small saute pan toast the cumin, coriander, chile, and clove for 3 minutes over medium heat. When the spices have begun to release their aroma, add them to a large mixing bowl with the panela and olive oil, mix well with a whisk to break up any clumps of spices.
- Add the diced and peeled calabaza and mix well to coat. Pour the calabaza onto a large sheet tray and place in the oven to roast until the calabaza has softened and caramelized, about 30 minutes.
- While the calabaza is in the oven, heat 1 tablespoon of olive oil in a large saucepan, when the oil begins to smoke add the onion and garlic and saute for around 5 minutes.
- When the onion has become translucent add the calabaza and chicken stock and cook at a gentle simmer for 15 minutes, puree the mixture with a hand held blender, add the heavy cream, and simmer for another 5 minutes, season with salt and pepper and reserve in a warm place.
- In a small bowl combine the creme fraiche and canela and mix well. To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche.
FRESH PEACHES WITH CINNAMON CREME FRAICHE
Use the ripest freestone peaches you can find for this Fresh Peaches with Cinnamon Creme Fraiche dessert. For easier peeling, drop the peaches into boiling water for 15 seconds, then plunge into ice water to cool.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Combine creme fraiche, sugar, and cinnamon. Divide evenly among four plates. Cut the peaches in half and arrange on top. Garnish with mint sprigs.
GLAZED PINEAPPLE WITH CINNAMON CREME FRAICHE
Make and share this Glazed Pineapple With Cinnamon Creme Fraiche recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the lime juice and half the lime zest with 1 tablespoon honey, 1/8 teaspoon cinnamon and nutmeg. Set this sauce aside.
- Stir the powdered sugar and 1/8 teaspoon cinnamon into the creme fraiche.
- Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelized.
- Pour in the spiced lime sauce and bubble for a few seconds, tossing the pineapple to glaze in the sauce.
- Place 2 wedges of pineapple on each plate, sprinkle with the remaining lime zest and accompanied by a dollop of the cinnamon creme fraiche. Serve immediately.
Nutrition Facts : Calories 172.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 5, Sodium 19.8, Carbohydrate 41.5, Fiber 3.8, Sugar 32.4, Protein 1.4
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