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

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