Sweet Creme Fraiche + Almond

    How to explain that Creme Fraiche is a not sour cream?  Ah, let me count the ways.  For starters it has a much more viscous, dreamy texture than American sour cream.  As you can see in the photo above it can be piled up in heaping decadent swirls.  Also, Creme Fraiche is typically much higher in fat content, about 14% fat in some cases.  The acidity can hover around 4.5 ph the result is a cultured cream less sour than sour cream.  All of these marvelous traits combined makes for a much richer product.  Creme Fraiche is a knock out replacement for heavy cream in recipes, soups, and makes one hell of a (insert favorite dessert here) topping.  

    Now that you feel all educated about why Creme Fraiche is so much more than fancy-pants French sour cream let me tell you a story.  Once upon a time Creme Fraiche was mixed with sugar and almond extract.  Making a laughably simple dip/frosting thingy and there was much rejoicing in the kingdom.  The End.  Good story, no?  Right, so no literary prizes for me.  However, this bit of sweet dairy I whipped up is no joke.  

    Having never really used Creme Fraiche for anything and staring at the copious quantities on my store shelf I decided to explore.  I admit, I'm really not a fan of unadulterated Creme Fraiche.  I know, I know.  All you other cheese-heads out there will tell me how vaguely nutty and lactic yogurty amazingness this cultured cream is.  Frankly I find it bland.  That is until it's mixed with other things.  Then BAM!  

    In this case mixing it with sugar and almond made what was formerly an almost  distasteful Creme into something, dare I say, magical.  (okay cliche. but it is!)  Suddenly the light sour yogurt flavors all harmonized into a sweet nutty topping for my breakfast toast.  But the real good part was finishing off the last of it after dinner with a big bowl of ginger snaps carelessly dragged through the fluffy almondy cream.

Sweet Creme Fraiche + Almond

8 oz Creme Fraiche ( I like VC's version)

2 Tbs granulated sugar

2 tsp almond extract

In a small chilled bowl whip all ingredients together until smooth and fluffy.

Eat at once and refrigerate left overs promptly.

Deconstructed Strawberry "Tiramisu"

     Yes, that's right, readers.  What you see above is the beginnings of one rad dessert.  While pouring hot liquid onto fluffed Mascarpone cheese seems counter intuitive, I promise you only good things come of it.  Sugared strawberries (this is still high strawberry season. get on it, people!) milky-sweet Mascarpone, and the bitter edges of espresso all swirl into a creamy, sugary, delightful mess.  Thankfully it's easy enough to go back for seconds...or fourths.  Just don't expect to sleep for a month. 

Deconstructed Strawberry "Tiramisu"

Serves 1

8 good-looking Strawberries (plump, glossy, no green spots)

2 Tbs softened Mascarpone cheese

1 Tbs Sugar

1/4 c Espresso (or to taste)

• Thoroughly wash strawberries, remove tops, and slice as desired into your heat resistant container of choice
• Sprinkle with sugar and carefully toss until evenly coated
• In a microwave safe dish heat the Mascarpone on medium power for about 15 seconds or until just softened.  Stir gently until creamy but not edging in on liquid.  Alternatively heating the Mascarpone slowly in a small sauce pot on the stove  works well, too.
• Brew or heat your espresso. ( i use a stovetop espresso maker. however, instant espresso is easily obtainable these days.  lacking both of these things, a strongly brewed dark roast coffee is an acceptable substitute.)
• While your espresso is preparing top the sugared strawberries with the softened Mascarpone.
• Gently pour the hot espresso over the mascarpone.  Use as much or as little as you desire.  
• Try not to dissolve the cheese entirely.  I find part of the appeal of this dessert is getting a spoonful of berry, cheese, and espresso all in one go.  Bitter-sweet.  Invigorating.  Heady. 

    Also, the variations on this "Tiramisu" are endless.  I'm curious to find out what booze soaked, alternative ingredients, etc. versions you all come up with.  Share away, dear readers!

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