Category: Recipes

Crispy Carrot & Potato Pancakes with Creamy Curry Sauce - Crème Fraîche for Breakfast - Day 26 of 30 #CremeFast

3/11/2017

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Potato & Carrot Pancakes w/ Curry Sauce |
adapted from Cooking Light (2015) via myrecipes.com

Ingredients:

2 1/2 cups grated carrot
2 1/2 cups grated baking potato
3 ounces all-purpose flour (about 2/3 cup)
1/2 cup grated onion
1 teaspoon garlic powder
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper
2 large eggs
2 tablespoons extra-virgin olive oil, divided
1/2 cup crème fraîche
1/2 teaspoon curry powder
2 teaspoons honey

Instructions:

Preheat oven to 325°.
Place carrot and potato on paper towels; squeeze until barely moist. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, onion, garlic powder, 1/4 teaspoon salt, pepper, and eggs in a large bowl. Add potato mixture; stir to combine.
Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil; swirl to coat.
Heap 3 tablespoons potato mixture into pan to form a patty; flatten slightly. Repeat procedure 5 times to form 6 patties.
Reduce heat to medium-low; cook 6 minutes on each side or until golden brown. Place pancakes on a baking sheet; keep warm in oven.
Repeat procedure twice with remaining oil and potato mixture to yield 18 pancakes. Sprinkle with 1/4 teaspoon salt.
Combine remaining 1/4 teaspoon salt, crème fraîche, curry, and honey in a bowl. Serve curry sauce with pancakes.

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Breakfast Scones with Fresh Cherry Compote - Crème Fraîche for Breakfast - Day 25 of 30 #CremeFast

3/10/2017

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Breakfast Scones w/ Fresh Cherry Compote

Makes: 10–12 scones

Ingredients:
For the scones:

2 cups all-purpose flour
1 tablespoon baking powder
4 tablespoons sugar
Pinch of flakey sea salt
5 tablespoons chilled, unsalted Meadow Butter, cubed
½ cup dried cherries
1 cup Creme Fraiche
turbinado sugar for sprinkling

For the compote:

2 cups pitted fresh (or frozen, thawed) cherries
1⁄3 cup sugar

Instructions:

For the compote, place the cherries and sugar in a small saucepan and bring to a boil. Let it simmer for 10 minutes, stirring once in a while. Remove from heat and set aside to cool.
Mix the first 4 dry ingredients in a bowl and incorporate the butter into the flour until it’s the consistency of breadcrumbs using a pastry cutter.
Stir in crème fraîche and cherries until a dough forms.
Cover dough with plastic wrap and allow to rest in the refrigerator for 30 minutes.
Preheat oven to 425°F while your dough is resting.
Remove the dough from the fridge and roll it out onto a lightly floured surface to about a ¾ inch thickness.
Use a biscuit cutter to cut rounds of dough. If you prefer a wedge-shaped scone, use a knife to shape your dough.
Place rounds or wedges on a parchment-lined, ungreased baking sheet. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.
While the scones are still warm, carefully split them in half, add a dollop of crème fraîche, and a scoop of cherry compote.
Top with the other half of your scone and serve immediately.

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Breakfast Pizza - Crème Fraîche for Breakfast - Day 24 of 30 #CremeFast

3/9/2017

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Breakfast Pizza w/ Rosemary, Bacon, Mushroom, & Caramelized Onion | adapted from: ModernIndulgance.com

Ingredients:

8 ounces of pizza dough, homemade or storebought (half of a standard package, so double the recipe if making a full pizza)
1/4 cup creme fraiche
1/2 cup and 2 tbsp. grated parmesan, divided
1/2 cup shredded mozzarella
3 slices thick cut bacon
1 small red onion, chopped
1/2 cup sliced baby bella mushrooms
2 medium eggs
1/2 sprig of fresh rosemary, chopped

Instructions:

Preheat the oven to 500 degrees
Lay strips of bacon in a cold skillet and cook over low heat, flipping occasionally so the bacon browns easily on both sides, cooking until the bacon is cooked through and starting to crisp, about 8-10 minutes.
Transfer to a paper-towel lined plate.
Pour out extra rendered bacon fat, reserving about 1 tbsp in the pan. Add the chopped red onion and cook over medium-high heat until onions are translucent and golden, about 8-10 minutes. Remove from pan and set aside.
Add the chopped mushrooms to the same pan and cook until mushrooms begin to shrink, about 5 minutes.
Season with salt and pepper. Remove from pan and set aside.
Stretch dough over a lightly floured surface into a 12-14 inch wide oval. Transfer to a baking sheet or pizza stone.
Spread the creme fraiche into a thin layer, leaving a 1/2 inch for the crust. Add layer of mozzarella and 1/2 cup of parmesan, then spoon the mushrooms and caramelized onions around the edges of the pizza to form a ring.

For runny yolks:

Separate the egg whites from the yolks, and add only the egg whites into the center of the pizza. Lay the strips of bacon on the edges of the egg whites. Bake the pizza for 5-7 minutes until the egg whites begin to set. Briefly remove the pizza from the oven and add the egg yolks into the center of each egg white.
Bake the pizza for an additional 3-5 minutes until egg whites are fully set but yolks are still soft. Remove the pizza from the oven and sprinkle chopped fresh rosemary and remaining grated parmesan on top.
Slice and enjoy.

If you want fully cooked yolks:

Add the whole eggs into the center of the pizza. Lay the strips of bacon at the edges of the eggs, and bake the pizza for 8-10 minutes until the eggs are fully set.
Remove the pizza from the oven and sprinkle chopped fresh rosemary and remaining grated parmesan on top. Slice and enjoy.

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Crème Fraîche Waffles - Crème Fraîche for Breakfast - Day 23 of 30 #CremeFast

3/8/2017

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Crème Fraîche Waffles | adapted from savorychicks.com

Makes 10-12 waffles

Ingredients:

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter melted
1 cup milk
1/2 cup creme fraiche
3 large eggs
1 tsp vanilla extract

Instructions:

Heat a waffle iron according to manufacturer's directions. Lightly oil the grids.
Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth, do not over mix.
Spoon about 1/4 cup of the batter onto your waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve with powdered sugar, fresh berries, and whipped cream if you like.

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Citrus Mango Parfait - Crème Fraîche for Breakfast - Day 22 of 30 #CremeFast

3/7/2017

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Citrus Mango Parfait

Ingredients:
Frozen Syrup:

1 vanilla bean
2 cups water
2 cups sugar
1 large lemon, zested and juiced
2 large limes, zested and juiced

Topping:

1 cup creme fraiche
2 teaspoons sugar
1 large mango, peeled, seeded and cut into 1/2-inch pieces to yield about 1 1/2 cups fruit
1/2 pineapple, peeled cored and cut into 1/2-inch pieces to yield about 3 cups fruit

Instructions:
For the frozen syrup:

Using a paring knife, split the vanilla bean in half and scrape out the seeds.
Place the seeds and the empty pod in a medium saucepan. Add the water and whisk until the vanilla seeds have separated. Add the sugar, lemon juice, lemon zest, lime juice, and lime zest.
Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved. Simmer for 5 minutes, remove the pan from the heat, and cool completely, about 20 minutes. Remove the vanilla pod and discard.
Pour into an 8-by-8-inch glass baking dish and freeze for at least 10 hours or preferably overnight until frozen (mixture will still be slightly soft).

For the topping:

In a small bowl, mix together the creme fraiche and sugar. Set aside.

To serve:

Divide the mango between 4 dessert glasses. Using a spoon or an ice cream scoop, spoon a layer of the frozen syrup on top.
Divide the pineapple and place on top. Spoon another layer of frozen syrup on top. Drizzle the top of the parfaits with the topping and serve immediately.

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Blueberry Crème Fraîche Pastries - Crème Fraîche for Breakfast - Day 21 of 30 #CremeFast

3/6/2017

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Blueberry Crème Fraîche Pastries | adapted from justataste.com

Ingredients:

For the Pastries:

1 (8-ounce) package crème fraîche
1/3 cupsugar
2 teaspoons lemon juice
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries
3/4 cup fig jam
1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
1 large egg

For the Glaze:

1 cup
powdered sugar
4 teaspoons
crème fraîche
whole milk
2 teaspoons
lemon juice

Instructions:

Making the pastries:

Preheat the oven to 400ºF and line two baking sheets with parchment paper.
Beat the crème fraîche until smooth. Add the sugar, lemon juice, lemon zest and vanilla to the bowl and beat until combined. Set aside.
In a medium saucepan, warm the fig jam just until it has thinned slightly. Place the blueberries in a medium bowl then pour the fig jam on top and stir until the berries are thoroughly coated. Set aside.
Roll out each sheet of thawed puff pastry on a lightly floured work surface until it is a 10-inch square. Cut each square into four smaller squares, then cut each smaller square in half diagonally to form eight triangles from each sheet of pastry. Place the pastry triangles on the lined baking sheets then prick each triangle several times with a fork, leaving a 1/2-inch un-pricked border around the edges.
In a small bowl, whisk together the egg with 1 tablespoon water. Brush each triangle all over with the eggwash then spread a portion of the crème fraîche mixture in the centers of each triangle, leaving a 1/4-inch border around the edges. Top the crème fraîche with a portion of the blueberry mixture, spreading it evenly across the crème fraîche.
Bake the pastries for 15 to 18 minutes, or until golden brown and puffed around the edges. Transfer the pastries to a baking rack to cool while you make the glaze.

Making the glaze:

In a medium bowl, whisk together the powdered sugar, crème fraîche and lemon juice until combined. If the glaze is still too thick, whisk in milk, 1 teaspoon at a time, until it is thin enough to drizzle.
Once the pastries have cooled completely, use a small spoon or fork to drizzle the glaze atop the pastries. Serve immediately.

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Freezer Friendly Frittata Sandwiches - Crème Fraîche for Breakfast - Day 20 of 30 #CremeFast

3/5/2017

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FREEZER-FRIENDLY FRITTATA BREAKFAST SANDWICHES

Makes: 6 sandwiches

Ingredients:

1 tablespoon olive oil
1/2 medium onion, finely chopped
8 ounces uncooked chicken or turkey Italian sausage, casings removed
1 (5- to 6-ounce) bag baby spinach
10 large eggs
¾ cup crème fraiche
1/2 teaspoon fine salt, plus more for seasoning
6 (1-ounce) slices cheese, like cheddar, Monterey Jack, or Swiss
6 English muffins, regular or whole-wheat

Instructions:

Arrange a rack in the middle of the oven and heat to 375°F. Meanwhile, grease a 9x13-inch baking dish with cooking spray or oil.
Heat the oil in a large skillet over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
Add the sausage and cook, breaking the meat up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
Add the spinach and cook until wilted and the liquid has evaporated, about 4 minutes.
Transfer the mixture to the baking dish and spread into an even layer.
Whisk the eggs together with the crème fraiche and salt in a large mixing bowl. Pour into the baking dish.
Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.
While the eggs are cooling, place the English muffins cut-side up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. If desired, you can brush the muffins with butter before toasting.
Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 6 rounds out of the eggs. (Save the
scraps to make breakfast quesadillas.)
Lay the bottom halves of the English muffins in a row on a work surface. Top each one with an egg round and a slice of cheese. Finish by adding the muffin tops.
Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or airtight container. Freeze for up to 1 month.

Reheating instructions:

Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn't get soggy.)
Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the frittata is warmed through. (You can also toast the muffin top separately, if you'd like.)
Frozen breakfast sandwiches can also be reheated in a 325°F oven until heated through, about 30 to 40 minutes.

Recipe Notes:
Hot breakfast sandwiches for a crowd:

You can serve everything right away. Assemble the sandwiches after all the components are out of the oven, while the eggs are still warm.
To melt the cheese, place the open-faced sandwiches in the warm oven for a few minutes, then add the toasted English muffin top.

Refrigerator breakfast sandwiches:

You can also refrigerate all the sandwich components separately and assemble them when ready to eat. All the components will keep for up to 5 days

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Pumpkin Butter Rolls - Crème Fraîche for Breakfast - Day 19 of 30 #CremeFast

3/4/2017

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Pumpkin Butter Rolls with Creme Fraiche Frosting
| adapted from abeautifulplate.com

Ingredients:

Homemade Pumpkin Butter:

1 (15 ounce) can pumpkin puree
1/2 cup apple cider or juice
1/2 cup granulated sugar
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Pumpkin Butter Rolls:

2/3 cup homemade pumpkin butter (see above)
¾ cup (180 ml) whole milk
2 ¼ tsp active dry yeast
2 large eggs
3 ¼ cups (390 g) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon kosher salt
4 tablespoons (55 g) unsalted butter, at room temperature

Creme Fraiche Frosting:

1/2 cup (60 g) powdered sugar
1 tablespoon pure maple syrup
½ cup (115 g) creme fraiche
½ tsp vanilla extract

Instructions:

Prepare the pumpkin butter: In a medium saucepan, combine all of the ingredients and mix well. Bring to a low simmer and cook for 20 to 25 minutes, stirring every few minutes, or until the mixture has reduced and thickened. Set aside to cool completely before using.
As the pumpkin butter is cooking, prepare the rolls. In a small saucepan over medium heat, warm the milk until it is body temperature (you can also use the microwave for this). Transfer the warm milk to a large bowl and stir in the yeast. Let the mixture sit until the yeast is dissolved and looks cloudy, about 5 minutes. A few bubbles on the surface is also a good sign that your yeast is ready.
Crack one of the eggs into a small bowl and beat with a fork. Add the beaten egg to the milk-yeast mixture, along with the flour, granulated sugar, salt, and butter. Use a wooden spoon to mix everything together until the dough starts to pull away from the sides of the bowl. If after a minute or two of mixing it doesn’t pull away from the bowl, add a little more flour, 1 Tbsp at a time, until it does. If the dough seems far too dry and impossible to mix, add a little more milk, 1 Tbsp at a time, until it becomes a little more forgiving.
Transfer the dough to a lightly floured work surface. Shape the dough into a large ball and knead it by pressing it with the heel of your hand and pushing it away from you, then immediately pulling it back, folding the top of the dough back on itself. Turn the dough clockwise a little bit each time you push and pull it so that it gets evenly worked, and knead it until its surface is completely smooth and the whole thing feels both solid and soft at the same time. It will take a solid 5 minutes of kneading.
Put the dough back in the large bowl and cover the bowl with plastic wrap. Let the dough sit in the warmest spot in your kitchen until it’s soft and puffy and just about doubled in volume, about 1 hour.
Return the dough to the lightly floured work surface and use a floured rolling pin to roll it into a large oval rectangle measuring roughly 18 in long and 12 in wide. Spread the surface of the dough evenly with 2/3 cup pumpkin butter, leaving a ½-in border. Starting from a long side, roll the dough up tightly so you end up with an 18-in rope. Cut the rope into a dozen even slices.
Line a baking sheet with parchment paper. Arrange the buns, spiraled-butter-side up, on the prepared baking sheet in relatively even rows. The buns should be touching each other but not shoving each other and the seams on the rolls should be facing inward in the “huddle” so that they don’t unravel in the oven. Cover the buns loosely with plastic wrap and let rise at room temperature until they’ve risen a bit and are soft and puffy, about 1 hour. Or, so you can prepare them the night ahead, let them rise at room temperature for just 30 minutes, cover in plastic wrap, and refrigerate overnight. The next morning, pull them out and let return to room temperature, about 1 hour, before proceeding.
Meanwhile, preheat your oven to 350°F. Crack the remaining egg into a small bowl and whisk it with 1 Tbsp water. Uncover the buns and brush them with the egg mixture. Discard whatever egg mixture is left over.
Bake the buns until they’re beautifully browned and the exposed butter is caramelized, 25 to 30 minutes. While the buns are in the oven, in a small bowl, whisk together the powdered sugar, maple syrup, crème fraîche, and vanilla.
Drizzle the hot buns with the crème fraîche mixture. Serve immediately. These buns are best served warm out of the oven.

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Mixed Berry Smoothie w/ Lemongrass - Crème Fraîche for Breakfast - Day 18 of 30 #CremeFast

3/3/2017

1 Comment

Mixed Berry Crème Fraîche Smoothie with Lemongrass

Yield: 2 smoothies
Prep Time: 5 min
Total Time: 5 min

Ingredients:

1/2 cup crème fraîche
2 Tbsp lemon grass
1/2 cup raspberries
1/2 cup strawberries
1/2 cup blueberries
1 banana
1/4 cup plain yogurt
1/4 cup milk
2 tsp vanilla

Instructions:

Add the banana and berries to a blender or food proceesor, pulse a few times.
Add the yogurt, almond milk, crème fraîche and lemongrass and blend until a smooth consistency is reached.
Enjoy at home or on-the-go!

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Peanut Butter Banana Basil Rainbow Chard Wrap - Crème Fraîche for Breakfast - Day 17 of 30 #CremeFast

3/2/2017

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Peanut Butter Banana Basil Rainbow Chard Wrap
| adapted from MinimalistBaker.com

Prep time: 5 mins
Total time: 5 mins
Servings: 1

Ingredients:

1 large rainbow swiss chard leaf, rinsed and dried
1.5 Tbsp natural salted peanut butter (crunchy is best)
1 medium (perfectly ripe) banana
1 Tbsp flaxseed meal
1 handful basil
5 tbsp Creme fraiche

Instructions:

Flatten your rainbow chard and, with a knife, shave the stem down so it's easier to roll up. Alternatively, cut out the bottom portion that tends to be more rigid.
Starting at the bottom about 1/4 of the way up (see photos) smear on peanut butter, creme fraiche, add flaxseed, banana and basil and roll the whole thing up like a regular wrap, tucking the sides in as you near the top. If your banana isn't ripe/sweet enough, add a drizzle of honey or agave to sweeten.
Secure with a tooth pick and cut in half. Or, simply grasp in your hands and enjoy immediately! I ate half at breakfast and carried the other half in a baggy for a snack later on. It was just as delicious a few hours later.

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Crispy Carrot & Potato Pancakes with Creamy Curry Sauce - Crème Fraîche for Breakfast - Day 26 of 30 #CremeFast

Potato & Carrot Pancakes w/ Curry Sauce |
adapted from Cooking Light (2015) via myrecipes.com

Breakfast Scones with Fresh Cherry Compote - Crème Fraîche for Breakfast - Day 25 of 30 #CremeFast

Breakfast Scones w/ Fresh Cherry Compote

Breakfast Pizza - Crème Fraîche for Breakfast - Day 24 of 30 #CremeFast

Breakfast Pizza w/ Rosemary, Bacon, Mushroom, & Caramelized Onion | adapted from: ModernIndulgance.com

Crème Fraîche Waffles - Crème Fraîche for Breakfast - Day 23 of 30 #CremeFast

Crème Fraîche Waffles | adapted from savorychicks.com

Citrus Mango Parfait - Crème Fraîche for Breakfast - Day 22 of 30 #CremeFast

Citrus Mango Parfait

Blueberry Crème Fraîche Pastries - Crème Fraîche for Breakfast - Day 21 of 30 #CremeFast

Blueberry Crème Fraîche Pastries | adapted from justataste.com

Freezer Friendly Frittata Sandwiches - Crème Fraîche for Breakfast - Day 20 of 30 #CremeFast

FREEZER-FRIENDLY FRITTATA BREAKFAST SANDWICHES

Pumpkin Butter Rolls - Crème Fraîche for Breakfast - Day 19 of 30 #CremeFast

Pumpkin Butter Rolls with Creme Fraiche Frosting
| adapted from abeautifulplate.com

Mixed Berry Smoothie w/ Lemongrass - Crème Fraîche for Breakfast - Day 18 of 30 #CremeFast

Mixed Berry Crème Fraîche Smoothie with Lemongrass

Peanut Butter Banana Basil Rainbow Chard Wrap - Crème Fraîche for Breakfast - Day 17 of 30 #CremeFast

Peanut Butter Banana Basil Rainbow Chard Wrap
| adapted from MinimalistBaker.com

As the Butter Churns

Use your Butter Judgement...

Author: Ellen Fagan

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What Our Customers Are Saying

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Potato & Carrot Pancakes w/ Curry Sauce | ​adapted from Cooking Light (2015) via myrecipes.com

Breakfast Scones w/ Fresh Cherry Compote

Breakfast Pizza w/ Rosemary, Bacon, Mushroom, & Caramelized Onion | adapted from: ModernIndulgance.com

Crème Fraîche Waffles | adapted from savorychicks.com

Citrus Mango Parfait

Blueberry Crème Fraîche Pastries | adapted from justataste.com

​FREEZER-FRIENDLY FRITTATA BREAKFAST SANDWICHES

Pumpkin Butter Rolls with Creme Fraiche Frosting ​| adapted from abeautifulplate.com

​Mixed Berry Crème Fraîche Smoothie with Lemongrass

​Peanut Butter Banana Basil Rainbow Chard Wrap | adapted from MinimalistBaker.com

As the Butter Churns

Use your Butter Judgement...

Author: Ellen Fagan

Categories

Archives

Where our HEart is

What Our Customers Are Saying

Follow Us

Get our Newsletter

Potato & Carrot Pancakes w/ Curry Sauce |
adapted from Cooking Light (2015) via myrecipes.com

FREEZER-FRIENDLY FRITTATA BREAKFAST SANDWICHES

Pumpkin Butter Rolls with Creme Fraiche Frosting
| adapted from abeautifulplate.com

Mixed Berry Crème Fraîche Smoothie with Lemongrass

Peanut Butter Banana Basil Rainbow Chard Wrap
| adapted from MinimalistBaker.com