Recipe: Cheddar-Creme Fraiche Something-Or-Other.

Standard

Good Evening:

I need your help on this one. But not with the recipe itself, inspired by something similar in the New York Times.

Cheddar-Creme Fraiche Something-Or-Other

Ingredients

  • 8 ounces Creme Fraiche
  • 3-4 ounces finely grated Cheddar cheese, to taste
  • 1 Tablespoon stoneground mustard
  • 1 teaspoon horseradish
  • 1 teaspoon finely minced garlic
  • Pepper to taste (salt is unnecessary)
  • 1 Tablespoon dried or finely chopped fresh herbs of your choice.

Process

  1. Mix the creme fraiche, mustard, horseradish, garlic and pepper in the top of a double boiler and gently heat until it turns piping hot.
  2. A bit at a time, stir in the Cheddar, until all is incorporated and throughly melted.
  3. Remove from heat at once and stir in the herbs.

Can’t get much simpler, can it? So what’s my problem?

Oddly enough, I have no idea what I created.

When it’s hot, the Something-Or-Other pours beautifully over a baked potato or egg noodles. Or you can stir it into a bowl of mashed potatoes and be amazed at the results. When lukewarm or at room temperature, it becomes a great dip for grilled vegetables, chicken wings, beef satays, skewered mushroom (cooked or not), and who knows what else. When cold, the Something-Or-Other becomes a sandwich spread for sandwiches made with leftover turkey and/or cooked mushrooms, hamburgers, or cold chicken breasts. Or you can scoop it with carrots, celery, pita chips or the like.

Sauce? Dip? Condiment? Sandwich spread? I have no idea.

Tastes pretty good, though.

Advertisements

One response »

  1. Pingback: Recipe: Triple-R Onions. | The San Francisco Scene--Seen!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s