Creme Fraiche Gelato Recipe Recipe For Chicken

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CHEF JOHN'S CREME FRAICHE



Chef John's Creme Fraiche image

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

2 cups heavy cream
3 tablespoons cultured buttermilk

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 CHICKEN



Creme Fraiche Chicken image

When I was an exchange student in France, my French mom made this dish and it has been my favorite ever since. It is chicken breast cooked in butter, creme fraiche and mushrooms over pasta. No one can make it like her, but this is very close. Serve with French bread or French garlic bread if desired. Bon Appetite!

Provided by Kristel A. Ivy

Categories     World Cuisine Recipes     European     French

Yield 5

Number Of Ingredients 10

6 skinless, boneless chicken breast halves
¼ cup white wine
salt and pepper to taste
1 (8 ounce) package pasta, your choice of shape
1 large white onion, chopped
1 tablespoon chopped garlic
2 (8 ounce) packages sliced fresh mushrooms
2 cups creme fraiche
½ cup grated Parmesan cheese for topping
3 tablespoons sour cream

Steps:

  • In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.
  • Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.
  • When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 707.9 calories, Carbohydrate 35.1 g, Cholesterol 256 mg, Fat 43.1 g, Fiber 3.2 g, Protein 47.6 g, SaturatedFat 26 g, Sodium 269.7 mg, Sugar 6.2 g

SINFULLY RICH CREME FRAICHE



Sinfully Rich Creme Fraiche image

This is a sinfully rich, thick and creamy, and just a bit tart creme fraiche that my grandmother always made, especially in the summer to be spooned over fresh fruit. Will keep refrigerated up to a week.

Provided by Sandy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18h20m

Yield 12

Number Of Ingredients 2

1 cup heavy whipping cream
½ cup sour cream

Steps:

  • Mix heavy cream and sour cream together in a glass bowl. Cover with plastic wrap and let stand at room temperature until thickened, 18 to 24 hours. Refrigerate before serving, at least 15 minutes.

Nutrition Facts : Calories 88.9 calories, Carbohydrate 1 g, Cholesterol 31.4 mg, Fat 9.3 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 12.6 mg

CREME FRAICHE



Creme Fraiche image

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

2 tablespoons buttermilk
2 cups heavy whipping cream

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

CREAMY CRèME FRAICHE CHICKEN



Creamy Crème Fraiche Chicken image

This creamy crème fraiche chicken is delicious served with cheesy mashed potato and seasonal vegetables and perfect for an easy dinner.

Provided by Beth Sachs

Categories     Main Course

Time 35m

Number Of Ingredients 10

2 tbsp Olive Oil
4 Chicken Breasts
2 Garlic Cloves (peeled and chopped)
1 tsp Dried Thyme (or use fresh)
400 ml Chicken Stock
200 ml Crème Fraiche
2 tsp Wholegrain Mustard
50 g Parmesan (grated)
100 g Baby Spinach
2 tbsp Parsley (chopped finely)

Steps:

  • Heat the oil in a shallow casserole or frying pan and brown the chicken breasts. This should take 2 minutes per side on a medium-high heat. Remove to plate.
  • Add the chopped garlic and thyme to the pan (and if you have an open bottle of white wine, a little splash will help deglaze it). Cook on a medium heat for 2 minutes.
  • Pour in the chicken stock and spoon in the crème fraiche and wholegrain mustard. Whisk until the sauce comes together.
  • Add the Parmesan and stir until it has melted into the sauce.
  • Place the chicken breasts back into the sauce with the baby spinach. Simmer on a low-medium heat for 10-15 minutes, until the chicken breasts are cooked through (it will depend on the size of your chicken breasts to how long this will take). To test the chicken, slice into the middle of one breasts and make sure there is no pink colour remaining.
  • Season and serve with the freshly chopped parsley,

Nutrition Facts : Calories 416 kcal, Carbohydrate 6 g, Protein 56 g, Fat 18 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 156 mg, Sodium 655 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GELATO DI CREMA - VANILLA CREAM BASE FOR GELATO



Gelato di Crema - Vanilla Cream Base for Gelato image

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 4 to 6 servings

Number Of Ingredients 5

5 large egg yolks
3/4 cup sugar
2 1/4 cups (18 ounces) whole milk
1 cup heavy cream
1 vanilla bean

Steps:

  • In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
  • Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.
  • Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.
  • While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.
  • Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled.
  • You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations.
  • Espresso: add 1/2 cup of chilled espresso coffee into the custard.
  • Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
  • Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.
  • Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing.

CREME FRAICHE II



Creme Fraiche II image

An easy recipe for creme fraiche that can be made at home if you cannot find it in stores. Use within one week.

Provided by ANDREA9818

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time P2DT5m

Yield 8

Number Of Ingredients 2

1 cup heavy cream
1 tablespoon plain yogurt

Steps:

  • In a clean jar with a lid, combine the cream and yogurt. Close the lid, and shake vigorously for 1 minute. Leave the jar out on the counter for about 1 day. It should thicken up. Chill in the refrigerator for 1 day before serving.

Nutrition Facts : Calories 103.9 calories, Carbohydrate 1 g, Cholesterol 40.9 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 12.7 mg, Sugar 0.2 g

ROSEMARY GELATO WITH CRÈME FRAÎCHE



ROSEMARY GELATO WITH CRÈME FRAÎCHE image

Categories     Dessert

Yield 2 pints

Number Of Ingredients 5

3 1/2 cups whole milk
2 small sprigs fresh rosemary
2/3 cup organic sugar
2 1/2 tablespoons cornstarch
1/3 cup crème fraîche (see cook's note 2)

Steps:

  • Step 1: Place 3 cups of milk in a medium, heavy-bottom saucepan and bring to a boil over medium-high heat. As soon as the milk reaches boiling point, add the rosemary, reduce heat and fast-simmer for 1 minute. Remove from heat, cover pan and let stand for 15 minutes to infuse the milk. Strain milk, discard the rosemary and pour milk back in the pan. Step 2: Place the remaining 1/2 cup of milk, sugar and cornstarch in a bowl and whisk until well combined. Re-heat infused milk over medium-high heat. As soon as the milk comes to a boil, quickly whisk in the cornstarch mixture. Bring the mixture to a boil again and then reduce heat to achieve a fast simmer. Continue whisking constantly for 5 to 6 minutes until the mixture has slightly thickened (it should be the consistency of heavy cream). Step 3: Transfer to a bowl to cool to room temperature. Once cooled, cover and refrigerate until well chilled, about 2 hours in the refrigerator (or overnight), or 45 minutes in the freezer. Step 4: When the gelato is well chilled, whisk in the crème fraîche until well blended. Transfer mixture to your ice cream maker and freeze according to the instructions of your ice-cream machine. When done, transfer the gelato into a container with a tight lid and keep in the freezer. Cook's note 1: The gelato will keep in the freezer for up to 2 weeks, but is best eaten the day it's made. Remove from freezer and let stand for 15 minutes until slightly softened before serving. Cook's note 2: If you want to omit the crème fraîche, increase the milk to 4 cups and follow the recipe as above.

CRèME FRAîCHE ICE CREAM



Crème Fraîche Ice Cream image

Categories     Dairy     Dessert     Gourmet

Yield Makes about 1 quart, serving 12 as an accompaniment to cake

Number Of Ingredients 5

1 pound (about 2 cups) crème fraîche*
2 cups buttermilk
1/3 cup fresh lemon juice
1 1/4 cups sugar
*available at specialty food shops and some supermarkets

Steps:

  • In a blender, blend together all ingredients, scraping down sides until very smooth, about 2 minutes. Chill until cold and freeze in an ice cream maker.

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