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Sep 02, 2014
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Posts Tagged ‘creme fraiche’

Baked: Peaches ’N Crème Cupcakes

Tuesday, October 11th, 2011

101011_peachcreamThis cupcake was inspired by wedding colors I’ve been forced to look at recently for a friend who’s planning her wedding. The colors of peach and white caught my eye, and my mind immediately went to desserts. I’m not a huge fan of peaches, but something about peaches and cream sounded so dreamy, comforting and delicious. Sure, summer is long gone, but with warm temperatures gracing us once again, I wanted to capture the end of summer in one final, perfect cupcake. I rushed to the store and managed to nab the last of the peaches in stock.

The result was a fluffy vanilla cupcake studded with white chocolate chips, a dash of cinnamon and a hint of ginger, filled and topped with fresh peaches and accompanied by a sweetened honey-whipped crème fraîche frosting. My boyfriend took these to his hospital rotation and they were gone within minutes, with many of the nurses telling him he needs to marry me. So, yeah, these cupcakes are good.

The cupcake is very soft and one of my all-time classic recipes; the peaches could have been slightly sweeter, but their flavor certainly came through. The crème fraîche was the perfect topping – not too sweet and slightly tangy with a twist of honey.

For those unfamiliar with crème fraiche, it’s similar to sour cream but richer in texture. It’s available at Trader Joe’s and you can add sugar according to taste (I adjusted when I found that my peaches weren’t very sweet.), or you can make your own using this recipe.

Peaches ’N Crème Cupcakes

Makes 12 cupcakes

1 stick butter (at room temperature)
¾ cup of sugar
1 tsp. vanilla
2 eggs (at room temperature)
1¼ cups of flour
¼ tsp. baking soda
1 tsp. baking powder
¼ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. kosher salt
¼ cup of sour cream
¼ cup plus 3 Tbsp. white chocolate chunks
1 8-oz. container crème fraîche
1 cup powdered sugar
1 Tbsp. honey
2 small peaches or 1 large peach, peeled and cored

• Preheat oven to 350 degrees.
• Beat the butter and sugar together with an electric mixer on high until light and fluffy.
• Add the vanilla, then the eggs, one at a time, beating well after each addition.
• Sift the flour into a separate bowl, then add the baking soda, baking powder, cinnamon, ginger and salt.
• Add the flour mixture and sour cream into the butter mixture, and mix just until incorporated.
• Stir in the white chocolate chunks.
• Bake for 17 to 19 minutes, or until a cake tester comes out dry.
• Meanwhile, make the frosting: Place the crème fraiche in a bowl and add in the powdered sugar and honey. Beat on high until combined and fluffy.
• Remove the cupcakes from the oven and let cool completely.
• Chop the peaches into small pieces.
• Once cool, carefully cut holes in the center of each cake and fill with the chopped peaches.
• Top each cupcake with frosting and garnish with more chopped peaches.

Just Five: Fettuccine with crème fraîche and arugula

Monday, January 24th, 2011

12411_just5Welcome back to Just Five, a new column where we share recipes for refined and delicious dishes that use just five ingredients, excluding butter, oil, salt and pepper. There’s just one rule of thumb: Always choose the highest quality ingredients, as each will stand out in the recipes we feature.

There aren’t many things more comforting in the dead of winter than a big bowl of pasta with a thick cream sauce. Adding lemon and arugula to this creamy sauce creates a spicy, sexy subtleness that will keep you warm and cozy on chilly winter nights the way that cashmere blanket draped across the sofa does. This dish is easy and inexpensive, though it’s more than appropriate to serve at an intimate dinner party with a salad of roasted beets, orange segments and toasted walnuts.

Fettuccine with crème fraîche and arugula

Adapted by Dee Ryan from a recipe by Rose Gray and Ruth Rogers, originally published in Italian Easy.

Serves 4 to 6

Salt to taste
1 cup crème fraîche (Learn how to make your own here)
Juice of 2 lemons and zest of 1 lemon
Freshly cracked black pepper to taste
1 lb. fresh fettuccine, or other fresh pasta
5 oz. arugula, chopped
5 oz. grated Parmesan cheese

• Bring a large pot of salted water to a boil.
• In a medium bowl, mix the crème fraîche, lemon juice and zest, salt and pepper.
• Cook the pasta until al dente, drain and return to the pot.
• Pour the crème fraîche sauce over the pasta.
• Add all of the arugula and half of the Parmesan cheese, and toss to combine.
• Serve immediately, topping each serving with the remaining Parmesan cheese.

Other recipes using crème fraîche

Extra Sauce: Recipes for using your homemade crème fraîche

Friday, November 12th, 2010

111210_pizzaIn this month’s feature A Fraîche Start, we showed you how easy and delicious it can be to make authentic crème fraîche at home. Only problem is, the recipe we provided will leave you with a hefty serving of this creamy creation.

We’re here to help. We’ve dug through the extensive Sauce recipe base for delicious and creative ways to use your homemade crème fraîche. From pumpkins to pizza, salmon to sturgeon, local chefs and Sauce contributers alike have shared their ideas for putting that creamy goodness to plenty of yummy use. Visit our Extra Sauce page to see which you’ll create first. Just one little warning: There are so many delicious dishes here, you may have to make another batch.

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