Recipes

Go Back

Coeur a la Creme

Wednesday, October 21, 2015


Source:  Lori Longbottom via Bon Appetit


Ingredients
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)


Note:  Coeur a la creme molds are perforated, heart-shaped, and available online or at one of several area stores that sell cheese-making supplies (just do an internet search for "cheese making Akron, OH"). You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each. Line with cheesecloth; fill as directed.



Directions
Rinse cheesecloth under water; squeeze until just damp.  Line each of the 3-4" coeur a la creme molds with 1 square of cheesecloth.  Using electric mixer, beat cream cheese, creme fraiche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes.  Press through fine strainer; divide among molds.  Fold cheesecloth over.  Place molds in shallow baking dish; cover with plastic wrap.  Chill at least 4 hours and up to 1 day.

Stir strawberries with 2 tablespoons powdered sugar; let stand 30 minutes.  Unwrap molds; invert onto plates.  Spoon strawberries around and serve.



Go Back


Go Back


Tags

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