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

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