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