Originating in France, creme Fraiche is now served in many countries, including the U.S. It is a soured cream containing about 28 percent milk fat. Enjoy it in recipes such as Pumpkin-Pear Bisque with Creme Fraiche, Red and Green Grapes with Creme Fraiche, Wild Pancakes with Smoked Trout and Creme Fraiche, or Strawberries with Creme Fraiche in Chocolate Cups.See Popular Creme Fraiche Recipes
Slow cooker desserts are the best stress-free option for dinner parties. This poached pear only gets sweeter when topped with a spoonful of cool creme fraiche on top.
This recipe combines antioxidant-packed summer berries with an easy-to-make, protein-rich meringue. A touch of cumin gives the meringues an exotic earthiness, but they're equally delicious without the spice.
Serve creme fraiche over fresh fruits or pound cake or use in recipes as directed.
Almond flour gives these not-too-sweet biscuits a subtle nutty flavor; cornmeal adds a bit of crunch. Instead of whipped cream, Barry Maiden serves the biscuits with two sweet-tangy accompaniments: whipped creme fraiche and blueberry sauce.
Prepare the elegant chocolate cups and fill as much as 24 hours before serving. Once assembled, refrigerate the desserts no more than 4 hours.
Creme fraiche and cranberry-tangerine sauce nestle in phyllo cups for just the right balance of richness and tang.
A sweet, juicy bite of most fruits will make you think twice before cutting a big slab of high-calorie pie. Take the petite Forelle pear, which is honey-sweet (easy to grab and go, kids love them). Or Gala and Fuji apples -- sprinkle a little cinnamon on them or, if you don't want to eat them raw, bake them up with some cinnamon, sugar, and vanilla (for only 98 calories a serving).
Think Joey Chestnut wimped out when he only managed to down 68 dogs at the annual Coney Island hot dog eating contest last week? You might just be a hot dog fanatic. But, really, what American isn't?
Wild rice in the pantry is calling my name this week. I picked some up at the Portland farmer's market on a recent visit, and since I'm a big fan of edible souvenirs, I brought it back in my luggage. The slender long grains and their dark hue give a menu more elegance than just plain old rice.
Even if you are intimidated by baking, you can master this free form rustic apricot tart. It's straight forward to make and makes ripe fruit even better.
Looking for frozen inspiration? Here are 10 unique popsicle recipes to help you beat the heat.
This week saw my first visit to the pick-your-own blueberry farm near here. Well, actually, my second visit -- I went out there last month to pick strawberries. I have to say, picking blueberries is easier because there's so much less bending over and crawling along on your face.