HERBED FROMAGE BLANC
Provided by Ina Garten
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the fromage blanc, sour cream, scallions, dill, chives, parsley, garlic, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap and refrigerate for at least an hour (or overnight) for the flavors to blend. Serve in a small bowl surrounded by crackers and/or fresh vegetables like crudites.
RASPBERRIES WITH FROMAGE BLANC
Provided by Florence Fabricant
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Force half the raspberries through a sieve and sweeten with the sugar, using more or less depending on the sweetness of the berries. Gently fold in the whole raspberries.
- Put a scoop or neat mound of the cheese on each of four plates and spoon the raspberry mixture around it.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 276 milligrams, Sugar 20 grams
HONEY VANILLA FROMAGE BLANC
Steps:
- Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.
- To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side. I find that some people like it less sweet with just a drizzle of sauce while others prefer more sauce.
HOMEMADE FROMAGE BLANC
Provided by Food Network
Categories dessert
Time 1h5m
Yield about 1 pound (2 cups)
Number Of Ingredients 6
Steps:
- In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
- Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
- Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.
- Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.
FROMAGE BLANC WITH STRAWBERRIES
Steps:
- Place the buttermilk in a large saucepan. Heat gently for about five minutes, to a temperature of around 110 degrees. The buttermilk will feel fairly warm to the touch. You can test the temperature with an instant-read thermometer. You should see the buttermilk beginning to coagulate and a whitish liquid collecting around the edges. Set aside to cool to room temperature.
- Line a colander with several thicknesses of cheesecloth. Place the colander over a bowl. Ladle the buttermilk from the saucepan into the colander. Allow it to drain overnight. this is the fromage blanc or fresh white cheese.
- Transfer the fromage blanc from the colander to a bowl. If it has become very firm, beat in a little milk. Cover and refrigerate until ready to serve.
- Rinse and hull the strawberries. Puree half of them and sweeten to taste.
- Serve scoops of the fromage blanc on plates with the pureed strawberries and whole strawberries.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 469 milligrams, Sugar 21 grams
PIMMS GELéE WITH RASPBERRIES AND FROMAGE BLANC
Steps:
- In a small saucepan, mix 10 ounces of the raspberries and 1/4 cup sugar. Cook over medium heat until the sugar is dissolved and the raspberries are soft and breaking apart. Let cool.
- Soften the gelatin in 3 tablespoons of the Pimms. In another small saucepan, combine the orange juice and the remaining Pimms. Place over medium heat until very warm, then remove from heat and stir in the gelatin. Place a fine-meshed sieve over the pan and pour in the raspberries and their juice. Mash and press the raspberries to extract as much juice as possible. Pour into a shallow dish and chill until firm.
- Mix the fromage blanc with the remaining sugar. Using a whisk or fork, stir the Pimms gelée until broken into small beads. In each of 4 small tumblers, spoon a layer of Pimms gelée, using it all up. Top with a layer of fromage blanc, followed by a layer of fresh raspberries.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 5 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 40 milligrams, Sugar 22 grams
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