Coeur a la Creme

Wednesday, October 21, 2015

Source:  Lori Longbottom via Bon Appetit

4 (10" x 10") squares cheesecloth
8 oz cream cheese, room temperature
1 c creme fraiche or sour cream
6 T powdered sugar, divided
1 tsp fresh lemon juice
1/2 tsp vanilla extract
Pinch of salt
1 pound small strawberries, hulled, quartered (about 1 2/3 cups)


Rhubarb Streusel Muffins

Wednesday, October 21, 2015


Streusel Ingredients:
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons unsalted butter, melted

Muffin Ingredients:
1 large egg
1/4 cup light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
1 cup white whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-in pieces

Preheat oven to 375 degrees F.  Butter 12 muffin cups.

Streusel:  In a small dish, stir together flours, sugars, spices, and salt.  Cut in butter until crumbly.  Set aside.

Muffins:  Whisk egg in the bottom of a large bowl with both sugars.  Whisk in butter, then sour cream.  In a separate bowl, mix together flours, baking powder and baking soda and stir them into the sour cream mixtue, mixing until just combined and still a bit lumpy.  Fold in rhubarb and 1/3 of the streusel mixture.

Divide batter among prepared muffin cups.  Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere.  Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.  Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin and cool them completely.


Go Back


gruyere goat Cheese Cider beet Kale arugula crepes spiced winter squash spring habanero Drinks pancake green pepper celery hearts mushrooms kluski carrot fronds coeur bread pudding celery root feta Eggplant watercress imam coriander dilly bean Salad reggiano shallots pork chop knots Rice wine vinegar Salsa Soup yellow onion jam chiles bosc gorgonzola Farmers' Market Poblano Chili pine nuts fennel seeds vegetable carrot top vinaigrette creme nectarine almond milk cornmeal tostadas maple syrup celebration daisy coconut milk turnip egg paste sausage slaw berry Red Onion pecans almonds walnuts turnips apples cauliflower blue cheese maple chili peppers radish sour cream muffins stuffing steak Butternut anise potatoes meatballs pineapple bell pepper tomato corn pie pasta zucchini white beans peas strawberry radishes caesar cucumber gouda flank steak cranberry biscuits Tomatillos swiss oats pesto bloody mary asparagus rhubarb collins buttermilk Chevre scapes parmigiano Dressing chorizo tomato juice compote crisp shiitake dijon spelt cream cheese hazelnuts celeriac Potato shitake poblano pears frittata bruschetta coeur a la creme chimmichurri eggs tuscan pudding carrot tops pecan latkes chives plum beer prosciutto pie carrots bulgar rouille currants mint garlic anchovy tart dill jack cheese snow peas sunchokes blueberry brown sugar beets shelling chicken dinner salad strata beet greens fraiche gazpacho lemon grass strawberries sweet potato honey mustard greens plums vegetarian couscous fennel vanilla wafers tomato Recipes buckwheat conserve cake Shitake Mushrooms bacon peach cream egg noodles beef onions Apple sweet fennel bulb Tomatoes Cranberry Beans wheat flour sandwich Spread pickled Jerusalem artichoke capers green beans ramps chili bbq pepper wasabi chilies gratin cantaloupe autumn polenta fondue curry leeks flank Greens panzanella cockaigne yogurt lettuce barley roasted verde chocolate basil cilantro parmesan gin cheese chicken pumpkin Squash Vegan pork tortillas baby bok choy Corn scallions fritters thai chipotle Spinach sour fritter bayeldi absinthe onion tomatoe kohlrabi walnut oil jack olives sauce butter syrup peppers sesame melon artichoke sandwiches sherry kirsch plum tomatoes bok choy Beans tenderloin remoulade hickory baguette okra mushroom Leek cointreau casserole wrap heavy whipping cream Side bulgar wheat chimichurri Bread Swiss Chard kalamata shrunken heads