Creme of the Crop

I wanted to post about something that I was really proud of....So, I took a break from my healthy-vegetarian-blah-blah-blah to write about one of my favorite kitchen accomplishments...creme fraiche.  It is VERRRRY easy and can be used with so many different foods and in so many different ways. I first tried it as a condiment to accompany the fruit tart I was making for a dinner party. Would I say this was a healthy fruit tart?  Yes and no.  The "worst-for-you" parts would be the crust and the creme fraiche.  Otherwise, it`s just fresh fruit with no extra sugar added to it. I`m including the tart recipe because it`s one of my better attempts at presentation.  The picture I have at the top really doesn`t do it justice,though...I took it on my smart phone rather than my camera =)

Definition of creme fraiche...wait for it..."fresh cream".  I actually have no idea why this is so, because it`s not exactly fresh.  The process that cream goes thru to become "fresh" involves bacteria that causes the cream to thicken also creates an acidic environment that prevents it from spoiling. The final product can stay fresh for several weeks!  At first, I thought, "Gross!"  However, does yogurt not go thru a similar process?  Trust me.  Try this and you`ll be addicted.  You`ll also be proud of yourself for making something that sounds so "fancy".

Creme fraiche can be used as savory or sweet.  I added sugar to mine and beat it with an electric mixer until it became fluffy, much like whipped cream (because it is, afterall, cream).  The consistency, of course, will be much thicker and richer than whipped cream.  Think: greek yogurt meets whipped cream.  It made the fruit tarts even more presentable and even though I sweetened the creme, it still had a twinge of sour that really complimented the natural sweetness of the fruit. Other suggestions for what to use creme fraiche for....substitute for sour cream or yogurt, in a crepe, to add richness to sauces and soups, as a garnish, as a sub more mayo in potato salad, etc.

Creme Fraiche
1 cup heavy whipping cream
1 tablespoon buttermilk
In a medium saucepant over low heat, heat the cream to 105 degrees F. Remove from heat and stir in buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm environment while loosely covered.  The desired end consistency is thick, but still able to be poured.  Stir and taste every 6 hours.  The thickening will take 1-2 days to occur, depending on how warm the room is. The creme fraiche is ready when the desired consistency is reached and there is a nutty, sour taste (kind of like plain yogurt).  Chill creme in the fridge for at least 2 hours before using. Creme fraiche may be made and stored in the fridge for up to 10 days. 


 

Fresh Fruit Tarts

1 box Betty Crocker Pie Crust Mix (Yes, I cheated and used a boxed mix)
Blueberries
Strawberries, sliced thin
Kiwi, peeled and sliced thin
Mangos, peeled and sliced into small chunks
Bananas, peeled and sliced thin

1. Prepare the pie crust according to the instructions on the box. Transfer the pastry to a work surface and divide the pastry in half and flatten into rounds. Wrap the pastry in plastic and refrigerate until chilled, about 1 hour.
2. Preheat the oven to 400°. Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out 1 of the pastry disks 1/8 inch thick. Using a 5-inch plate as a guide, cut out 4 rounds and transfer to the prepared baking sheet. Repeat with the second pastry disk. Refrigerate the rounds until firm, about 10 minutes.
3. Arrange the various fruits on top of each pie crust round, making sure the strawberries and blueberries are on the very top. Bring the crust edges up, pinching firmly to form a pleated rim on each tart (like a traditional pie). Refrigerate the tarts until firm, 10 minutes.
4. Bake for 30-35 minutes and cool to room temperature.  Serve with a dollop of creme fraiche (above).