HELP - made a BIG batch of creme fraiche - now what to do with it????

M

music-city-missy

Well-known member
Our Second Harvest Food Bank runs the First Harvest Cafe - a local chef that had sold his restaurants & 'retired' runs it. And I LOVE Chef Mark so I volunteer to help him every chance I get.

Thursday night they catered a dinner for the Leadership Nashville class (60 people) and to go along with the red wine braised brisket, he made a horseradish creme fraiche. I got a small taste before the event started and by the time we sat down to eat leftovers, it was GONE. In fact, it was gone before all 60 people got trough the line. It was incredible.

So I made some creme fraiche last night. I've got WAY more than I can use to make horseradish sauce, in fact, I have to find some beef now to cook to use the horseradish sauce.

What can I do with it? I have probably 3 to 4 cups easily.

 
Forgot to add: My favorite use of it is in creamed corn. DH loves it!

I use one 15 oz can of organic corn in this dish.

First, I chop and sauter one yellow onion. Then I add salt to taste and dried paprika.
I drain the corn before adding it to the rest of the ingredients.
Last, I add creme fraiche until I get a creamy conistence, and heat it up. When it's close to boiling, it's ready to be served. It tastes GREAT!

 
What's the problem, don't you have a spoon? Seriously, it will keep for a week or two because

it is fermented. You can keep adding whipping cream to it to keep it going, like a sourdough.

It might freeze but I wouldn't know, because I tend to eat it out of the bowl with a spoon.

 
I didn't know about keeping it going but I will tell you this, I'm in love

I don't think I'll be buying any more sour cream. This is SO much better and now that I know I can make it this easy or keep it going, I'll use it more. It's hard to find around here and a little container that's probably 4 ounces at best usually runs about $5-$6 so I've never really used it that much before.

Just had an idea - I wonder what it would be like mixed with some lemon curd and topped with berries

 
The chef I got it from...

used 2 Tablespoons of sour cream to 1 cup of heavy cream. Stir, cover and let sit out 24 hours near your oven/stove. Then refrigerate 24 hours before using.

I had a tad of buttermilk which I had also seen used so I threw that in too - probably about 1/4 cup to about 3 cups of cream. It's heavenly!!!

He didn't have a recipe for the horseradish sauce - he just added prepared horseradish to the creme fraiche to taste because a lot depends on the brand/freshness of the horseradish you use.

 
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