Creme Fraiche Biscuits Cajuncreole For Zwt 9 Recipes
CREME FRAICHE BISCUITS (CAJUN/CREOLE FOR ZWT-9)
Found in the Cajun & Creole section of the Food & Wine website in an article titled "Great Recipes From Top New Orleans Chefs". Chefs Allison Vines-Rushing & Slade Rushing were credited as contributors & the recipe included this description: "When they are not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing & Slade Rushing are adding a French ingredient to a Southern recipe. For this recipe, crème fraîche replaces buttermilk in these extremely fluffy biscuits." The recipe yield is approx 22 biscuits & is not easily halved as it uses 1 egg, but any extra biscuits can be frozen for later use. Time does not include 30 min chill time. Enjoy!
Provided by twissis
Categories Breads
Time 38m
Yield 22 Biscuits, 22 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F - In a lrg bowl, whisk the flour w/the baking powder, salt & sugar.
- Cut in the butter until the dough is roughly the size of peas. Make a well in the center.
- In a sml bowl, whisk the heavy cream w/the crème fraîche & egg. Pour into the well & stir w/a fork until evenly moistened.
- Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.
- Roll out the dough 1-in thick. Using a 2 1/4-in rd cookie cutter, stamp out the biscuits as close together as possible. Gently press the scraps together & stamp out more biscuits. Transfer to baking sheets & chill until firm (about 30 min).
- Bake the biscuits for 18 min (or until golden on top). Serve warm from the oven or at room temperature.
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
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
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
Use this recipe in the sauce for our Normandy-Style Chicken and Leeks. Leftover creme fraiche makes a delicious accompaniment to fruit desserts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.
CAJUN CREOLE
My mom had this recipe in a Women's Club or PTA cookbook. It sounds terribly strange, but it is quite good. You can make it in about half an hour, but it dirties 3 pans. I like to slice the hot dogs very thinly so you get a bit in every bite. The cabbage won't carry the salt of the dogs well so a bit of hot dog in every bite keeps you from adding more salt.
Provided by Lisa_OU812
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chop the cabbage into bite-sized pieces and put it in a pot with water (nearly cover the cabbage with water) and boil 7 minutes or until cabbage is about el dente.
- Do not throw away the cabbage water!
- Cook the rice now too.
- Saute the onions, garlic, green pepper, and hot dogs in the cooking oil until the onions start to become transluscent and the hot dogs brown a bit.
- Add cumin, black pepper, and garlic and saute another 30 seconds.
- Add the tomato paste and 1 cup of the cabbage water.
- Add in the cooked cabbage and mix it up. It should be a little saucy, if it isn't, add more of the cabbage water.
- Let this simmer 10-15 minutes.
- Add the tabasco sauce.
- Serve over hot rice.
Nutrition Facts : Calories 552, Fat 31, SaturatedFat 11.1, Cholesterol 47.5, Sodium 1431.4, Carbohydrate 54, Fiber 7.5, Sugar 16.6, Protein 17.7
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours.
Provided by Barb G.
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk or lemon juice.
- Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
- Stir and refrigerate until ready to use.
- (can be refrigerated up to 1 week.).
Nutrition Facts : Calories 833.1, Fat 88.3, SaturatedFat 55, Cholesterol 327.3, Sodium 122, Carbohydrate 8.1, Sugar 1.7, Protein 5.9
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