Inas Honey Vanilla Creme Fraiche Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
• Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Steps:

• To make a thin sauce for fresh fruit: In a medium bowl, combine creme fraiche, honey, vanilla extract, and vanilla seeds, and stir to combine; serve.
• To make a thick sauce for cakes: In the bowl of an electric mixer fitted with the paddle attachment, combine creme fraiche, honey, vanilla extract, and vanilla seeds. Mix on high speed until mixture is the consistency of whipped cream, about 1 minute.

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.)

Steps:

• Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the lemon zest, lemon juice, scallions, dill, chives, 1 teaspoon salt and 1/2 teaspoon pepper. Whisk until firm.
• Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap and refrigerate overnight.
• When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Serve chilled with crackers.

Steps:

• In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
• Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
• When cold, freeze in an ice cream maker according to the manufacturer's directions.

Steps:

• Preheat oven to 425°F. Mix brown sugar and cardamom in 11 x 7 x 2-inch glass baking dish. Add apricots. Pour 1/4 cup water and 2 tablespoons honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes. Cool 5 minutes.
• Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
• Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.