Chapter 2

Crème Fraîche

Crème fraîche is a skinny version of sour cream. Used as a topping, in sauces, or in a variety of savory or sweet uses, it has a delightful tanginess that comes from bacterial cultures.

There are several different methods for making crème fraîche. When crème fraîche is made in the United States, the processing of cream and most dairy ingredients requires pasteurization. This process removes bacteria, so fermentation is used to culture the bacteria. The unpasteurized or raw cream available in France contains bacteria, and when this cream is left out at room temperature during the aging process, the bacteria form a culture.

Beneficial bacteria, in the form of cultured buttermilk or a starter, are introduced into cream, transforming it into crème fraîche. During fermentation, the lactic acid bacterium, Lactococcus lactis, is added to the cream and these bacteria use the milk sugar, lactose, to become lactic acid. This lactic acid formation raises the pH level of the product. This increase in pH level also changes the flavor and inhibits the formation of bad bacteria in the product.

It’s very easy to make crème fraîche with pasteurized cream. Simply combine buttermilk with heavy cream and then leave it at room temperature for half a day. Though this may seem like an unsafe practice, the bacteria present actually keep it from spoiling. Once made, the crème fraîche can be used in dressings, dips, and even ice cream! (Keep in mind, however, that heating it to higher than 100°F [(38°C)] will kill most of the beneficial bacteria.)

◁ Crème Fraîche

YIELD: 2 CUPS (460 G)

Crème fraîche is pretty easy to make, and that’s a good thing, because it can be hard to find in the store. It’s a bit nutty and buttery tasting, and it can be used as a substitute for mayonnaise, yogurt, or sour cream in your favorite dish. It can also be used sweetened and whipped. Or you can whip it up (unsweetened) until it separates into solid butter and liquid buttermilk (which is different from the cultured buttermilk used in this recipe).

EQUIPMENT YOU’LL NEED:

1 glass pint jar (475 ml) with lid

Mixing spoon

Cheesecloth or cotton fabric square

Rubber band or string

INGREDIENTS:

2 cups (475 ml) heavy or whipping cream

2 tablespoons (28 ml) cultured buttermilk or packaged starter (See Note)

Place the cream and buttermilk in a jar with a lid. Cover securely and shake for 15 seconds. Remove the lid and cover with the cheesecloth, securing with a rubber band or string. Set aside at room temperature for 12 to 24 hours until thickened similar to sour cream. (This time frame will avary depending on the cream and the temperature of your home.)

Stir the thickened crème fraîche well. Replace the lid tightly and refrigerate for at least 6 hours before serving. It will become even thicker as it chills. Store in the refrigerator for up to 2 weeks.

NOTES: Although it is generally recommended to avoid the use of ultra-pasteurized dairy products for culturing, I have found through many test batches that ultra-pasteurized cream works as well as all other types of cream in making Crème Fraîche.

If using a packaged crème fraîche starter, follow the instructions provided with the starter. See the (resources) for where to buy.

Western Omelet with Avocado Crème

YIELD: 4 SERVINGS

The creamy texture of this omelet comes from the melted cheddar and Monterey Jack cheeses. The colorful, crisp veggies folded inside lend a decadent flavor to this classic egg dish. For a probiotic treat, it’s topped with delicious Avocado Crème.

FOR THE AVOCADO CRÈME:

1 large ripe avocado

1/2 cup (115 g) (See Crème Fraîche)

Juice of 1 lime

Sea salt and ground black pepper, to taste

FOR THE OMELETS:

12 large eggs, divided

Sea salt and ground black pepper, to taste

4 tablespoons (55 g) butter, divided

1/2 of a green bell pepper, finely chopped

1/2 of a red bell pepper, finely chopped

6 ounces (170 g) cooked ham, finely chopped

4 scallions (white and green parts), finely chopped

1/2 cup (58 g) grated cheese, such as Monterey Jack, Cheddar, or Gouda (optional)

MAKE THE AVOCADO CRÈME: Slice the avocado in half and remove the pit. Scoop the flesh into a food processor and add the Crème Fraîche, lime juice, and a big pinch of salt and pepper. Blend until smooth, cover, and chill in the refrigerator until ready to serve.

MAKE THE OMELET: In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.

Heat 3 tablespoons (42 g) of the butter in a small nonstick skillet with a tight-fitting lid over medium heat. Add the bell peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.

Melt a nut-size piece of the remaining 1 tablespoon (14 g) butter in the skillet over medium heat. When the foam subsides, add one-quarter of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth the top of the omelet so that it evenly covers the inside of the skillet. Sprinkle about 2 tablespoons (7 g) of the cheese, if using, over the omelet. Let rest for 30 seconds or until the omelet has set.

Using the rubber spatula, fold the omelet in half and transfer to a warmed plate. Cover with aluminum foil to keep warm. Repeat with the remaining ingredients to make 3 more omelets. Top with the Avocado Crème.

Classic Chopped Salad with Green Goddess Dressing

YIELD: 4 SERVINGS

The Cobb salad is a staple at many fine restaurants. This is a terrific one-dish meal filled with protein-rich eggs, bacon, and cheese, as well as crisp veggies. It’s made special with a delicious, herbal, and probiotic-rich dressing.

FOR THE DRESSING:

1 cup (40 g) loosely packed fresh basil

1/2 cup (115 g) (See Crème Fraîche)

1/3 cup (20 g) loosely packed fresh flat-leaf parsley

2 tablespoons (28 ml) olive oil

2 tablespoons (28 ml) freshly squeezed lemon juice

2 cloves of garlic, minced

Sea salt and ground black pepper, to taste

FOR THE SALAD:

5 cups (275 g) mixed spring greens

2 cups (280 g) chopped or shredded cooked chicken

2 cups (360 g) grape tomatoes, halved

1 ripe avocado, pitted, peeled, and diced

4 hard-boiled eggs, peeled and chopped

4 slices of bacon, cooked and crumbled

2 ounces (55 g) feta cheese or blue cheese, crumbled

MAKE THE DRESSING: Place the basil, Crème Fraîche, parsley, olive oil, lemon juice, garlic, and salt and pepper in a blender. Blend until smooth and refrigerate until ready to serve.

MAKE THE SALAD: Divide the salad greens among 4 plates. Layer with the chicken, tomatoes, avocado, eggs, bacon, and cheese. Top with the Green Goddess Dressing right before serving.

Probiotic Creamy Ranch Dressing and Dip

YIELD: 2 CUPS (475 G)

Ranch is one of the most popular salad dressings and veggie dips. By simply making it with cultured Crème Fraîche, you can easily sneak a healthy dose of probiotics into many of your meals. And trust me, this tastes so much better than any version you can buy. One bite and you’ll be hooked!

1 cup (225 g) Fermented Mayonnaise (See here)

1 cup (230 g) (See Crème Fraîche)

2 teaspoons dried parsley

2 teaspoons dried chives

1 teaspoon raw apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

In a bowl, combine the Fermented Mayonnaise, Crème Fraîche, parsley, chives, vinegar, garlic powder, onion powder, sea salt, and pepper. Mix well. Store in the refrigerator for up to 1 week.

NOTE: Add milk, 1 tablespoon (at a time, if needed to thin to the 15 ml) desired consistency.

◁ Herbed Seafood Salad

YIELD: 4 SERVINGS

I’ve been making this seafood salad for years, as it’s one of my husband’s favorite cold salads. It’s my re-creation of a popular deli salad, hence the inclusion of imitation crab, or surimi. If you prefer, you can substitute lump crabmeat. Serve this as a sandwich, on top of salad greens, or—our favorite way—right out of the bowl with a fork.

8 ounces (225 g) cooked and peeled wild-caught shrimp

8 ounces (225 g) imitation crab

1/3 cup (77 g) (See Crème Fraîche)

1/3 cup (75 g) Fermented Mayonnaise (See here)

1/2 teaspoon dried dill weed

1/2 teaspoon dried parsley

Juice of 1/2 of a lemon

Sea salt and ground black pepper, to taste

Coarsely chop the shrimp and shred the crab. Combine both in a large bowl.

In a separate bowl, combine the Crème Fraîche, Fermented Mayonnaise, dill, parsley, lemon juice, salt, and pepper. Mix well.

Toss the dressing with the seafood. Refrigerate, covered, for at least 1 hour prior to serving.

◁ Cheesy Beef Stuffed Baked Potatoes

YIELD: 4 SERVINGS

Serving chessy beef filling in a baked potato is the perfect way to take something ordinary and make it extraordinary! It’s family friendly and, when served with a healthy dollop of Crème Fraîche, is a stealthy way to get a fermented food into your meal if you are serving this to your kids.

4 medium russet potatoes

1 pound (455 g) ground beef

1/2 of a green bell pepper, chopped

1/2 of a small red onion, chopped

1 can (15 ounces, or 425 g) of tomato sauce

2 tablespoons (32 g) tomato paste

1 tablespoon (15 ml) Worcestershire sauce

11/2 teaspoons chili powder

1/4 teaspoon ground black pepper

1/2 cup (58 g) shredded Cheddar cheese

1/2 cup (115 g) (See Crème Fraîche)

Chopped fresh chives or scallions, for garnish

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with a silicone baking mat or parchment paper.

Use a fork to poke several holes in each potato. Bake the potatoes on the baking sheet until tender, about 45 minutes.

Meanwhile, heat a large skillet over medium-high heat. Add the ground beef, bell pepper, and onion. Cook for 8 to 10 minutes until the beef is cooked through, breaking up the beef with the side of a spoon. Reduce the heat to medium and add the tomato sauce, tomato paste, Worcestershire sauce, chili powder, and black pepper. Simmer for 3 to 5 minutes until thickened.

Slice off a small portion from the top of each potato. Use a small spoon to scoop out some of the potato flesh. Spoon the sloppy Joe mixture into the potatoes, top with the cheese and Crème Fraîche, and garnish with the chives or scallions.

◁ Grilled Peaches with Honey Crème and Granola Crumble

YIELD: 4 SERVINGS

This dessert has a range of textures and flavors to satisfy everyone on a hot summer night.

FOR THE GRANOLA CRUMBLE:

1/2 cup (14 g) pumpkin seeds

1/2 cup (50 g) walnuts

1/2 cup (73 g) almonds

1/2 cup (50 g) pecans

1/2 cup (68 g) hazelnuts

3 tablespoons (60 g) maple syrup

2 tablespoons (28 g) coconut oil, melted

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

FOR THE HONEY CRÈME:

1 cup (230 g) (See Crème Fraîche)

2 tablespoons (40 g) raw honey

FOR THE GRILLED PEACHES:

4 ripe peaches, halved and pitted

Preheat the oven to 300°F (150°C, or gas mark 2). Line a baking sheet with parchment paper or grease well with coconut oil.

MAKE THE GRANOLA CRUMBLE: In a food processor, combine the pumpkin seeds, walnuts, almonds, pecans, and hazelnuts. Pulse until coarsely broken into small bits, but do not overprocess. You want a chunky, granola-size crumble. Transfer to a large bowl and set aside.

In a small bowl, mix the maple syrup, coconut oil, cinnamon, and salt. Pour onto the ground nut-seed mixture and stir until combined.

Evenly spread the mixture over the prepared baking sheet with the back of a spoon.

Bake for 10 minutes, continually checking and stirring to ensure even browning. Be careful not to burn. After the nuts and seeds are toasted and browned, set aside to cool completely.

Take a wooden spoon or spatula and break apart the mixture into smaller pieces, resembling granola. Store in an airtight Mason jar at room temperature for later use. (See Note below.)

MAKE THE HONEY CRÈME: In a small bowl, mix together the Crème Fraîche and honey until well blended. Refrigerate until ready to use.

MAKE THE GRILLED PEACHES: Preheat your grill or grill pan to medium-high and place the peaches cut side down. (You may want to add a bit of coconut oil to the surface of the grill to prevent them from sticking.) Grill for about 10 minutes or until tender.

Transfer the peaches to a platter or individual bowls. Spoon 1 to 2 tablespoons (15 to 28 g) of the Honey Crème on top of each half (grill mark side up). Garnish by sprinkling the tops with the Granola Crumbled. Serve immediately.

NOTE: Without the Honey Crème, the granola makes about 21/2 cups (340 g). Enjoy leftovers as a topping to (see Yogurt) and fresh fruit or as a bowl of cereal with cold milk.

◁ Berry-Topped Chèvre Cheesecake Cups

YIELD: 6 SERVINGS

The only thing better than cheesecake is one that’s no-bake and full of healthy probiotics. But don’t worry. No one needs to know how easy and healthy these delicious cheesecake cups are!

1 teaspoon powdered gelatin

1 cup (235 ml) heavy cream, divided

8 ounces (225 g) chèvre (goat cheese)

1/2 cup (115 g) (See Crème Fraîche)

2 tablespoons (40 g) raw honey, plus more for drizzling

2 cups (290 g) fresh strawberries, hulled and chopped

Fresh mint, for garnish

Place the gelatin in a saucepan with 2 to 3 tablespoons (28 to 45 ml) of the cream and gently heat over medium-low heat to melt the gelatin. Set aside to cool slightly.

In a separate bowl, whisk together the chèvre, Crème Fraîche, and honey until smooth.

In another bowl, whisk or beat the remaining cream until stiff peaks form. Using a spatula, fold the cooled gelatin mixture into the goat cheese mixture and then fold in the whipped cream until fully combined.

Divide the mixture among six half-pint (235 ml) jelly jars. Cover and chill for at least 1 hour. Top each cheesecake cup with chopped strawberries, a drizzle of honey, and mint.

◁ Cherry Compote Ice Cream

YIELD: 4 TO 6 SERVINGS

The buttery ice cream in this recipe is mixed with tart cherry compote for a truly dreamy dessert and a surprising mixture of textures to tantalize your tongue. Impress your family and friends with this four-star-restaurant–worthy offering that will have everyone begging you for the recipe.

FOR THE CHERRY COMPOTE:

2 cups (310 g) pitted black cherries (fresh or frozen)

1/2 cup (100 g) sugar

Juice of 1/2 of a lemon

FOR THE ICE CREAM:

1/2 cup (100 g) sugar

6 egg yolks

3/4 cup (175 ml) whole milk

2 cups (460 g) (See Crème Fraîche)

MAKE THE CHERRY COMPOTE: Combine the cherries, sugar, and lemon juice in a small saucepan over low heat. Cook until the mixture looks like jam, about 20 minutes, stirring frequently.

Remove from the heat and allow to cool completely before layering with the ice cream.

MAKE THE ICE CREAM: In a bowl, whisk together the sugar and egg yolks until light and creamy.

In a medium saucepan over medium-low heat, heat the milk just until a few bubbles start to form. Slowly and gradually, pour the hot milk over the sugar and yolk mixture, whisking constantly. Transfer the mixture to the refrigerator for 6 hours or until completely chilled.

Using a blender or electric mixer, combine the chilled mixture and the Crème Fraîche until smooth.

Churn the mixture in an ice cream machine according to the manufacturer’s directions. Once churned, scoop a few spoonfuls of the ice cream into a container and then add a few spoonfuls of the Cherry Compote. Continue layering and then cover with a lid or plastic wrap and store in the freezer until ready to serve or for up to 1 month.

NOTE: You can use strawberries in place of the cherries. You can also layer the mango syrup from the Sweet Mango Chutney Sundaes in place of the berries, if desired.

Pavlova with Berries and Cream

YIELD: ONE 8- OR 9-INCH (20 OR 23 CM) CAKE OR 6 INDIVIDUAL CAKES

Pavlova is traditionally topped with fresh berries or cut fruit and whipped cream. It’s made from meringue that is baked until it’s hardened on the outside, yet still tender and chewy on the inside. The result is unique and a real treat! You may want to make six small cakes or one large cake with this mixture. You’ll notice some cracks and dips in the cake’s surface. This is to be expected and is part of the natural beauty of this dessert.

3 large egg whites

1/2 cup (100 g) granulated sugar

1/4 cup (30 g) confectioners’ sugar

11/4 cups (290 g) (See Crème Fraîche)

4 cups (approximately 580 g) fresh berries (You can use raspberries, blueberries, strawberries, or your favorites.)

Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.

In the bowl of an electric mixer, beat the egg whites on medium-high speed. When the egg whites form soft peaks, slowly add the granulated sugar. Beat on high speed until stiff peaks form. Gently fold in the confectioners’ sugar with a spatula.

Spoon the meringue onto the parchment paper as one large pavlova or 6 equal-size smaller mounds. Smooth the top(s) and make a slight indent in the center. Bake for about 2 hours or until the surface of the meringue appears hard and dry. Cool completely.

Top the cooled pavlova with Crème Fraîche and fresh berries. Serve immediately.

NOTE: Avoid making pavlova on humid days. The sugar in the delicate egg white mixture readily absorbs moisture from the air, which makes it soft and impossible to achieve thick, stiff peaks.