Tag: sour cream

January 23, 2012

Tiny Fruits with Mint and Creme Fraiche Sauce

by notachef — Categories: Fruit Dishes — Tags: , , , — Leave a comment

1 cup creme fraiche ( see note )
2 tablespoons heavy cream
2 tablespoons chopped fresh mint leaves, or 1 teaspoon dried mint
3 to 4 tablespoons powdered sugar
2 cups berries or grapes, preferably a mixture of raspberries,
strawberries, blueberries, and red and green grapes
To serve: Fresh mint sprigs

In a small mixing bowl, combine creme fraiche, heavy cream, chopped mint, and powdered sugar. If mixture is too thick, add more heavy cream. If it’s not sweet enough, add more powdered sugar. Spoon into a decorative serving dish and set aside.

Combine fruit in a large bowl and mix. Divide between 4 individual serving plates or shallow dishes. Garnish with mint sprigs.

Spoon a mound of the creme fraiche sauce onto each serving plate next to the fruit and pass remaining sauce at the table. Makes 4 servings.

Note: To make creme fraiche, mix 1 cup sour cream with 1 to 2 cups fresh heavy cream ( do not use cream that has been “ultra-pasteurized” to extend its shelf life ).

Let the mixture stand, unrefrigerated, for several hours, or until it is thickened. Cover and refrigerate.

If creme fraiche is unavailable, sour cream can be substituted, and the heavy cream, which is added to thin the creme fraiche slightly, can be omitted.

January 23, 2012

Pistachio Bread

by notachef — Categories: Breads — Tags: , , , — Leave a comment

1 yellow cake mix
1 box instant pistachio pudding
1/4 cup oil
1/2 pint sour cream
4 eggs
1/4 cup water

Mix all ingredients with a mixer until blended. In another bowl mix these ingredients:

1 cup brown sugar
1 cup crushed walnuts or pecans
1 tsp. cinnamon

This makes two loaves. Preheat oven to 350°. Butter pans.

Start with a layer of the bread mixture, then sprinkle on the nut mixture, another layer of bread mixture, and at the end sprinkle the top with the nut mixture and marble it all with a knife through the batter. This does not have to be exact as far as the layers as long as you distribute it in both loaves and then marble.

Bake for one hour; when toothpick comes clean.

January 23, 2012

Jumbo Cherry Almond Muffins with Cream Cheese Filling

by notachef — Categories: Breads — Tags: , , , — Leave a comment

1 3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter or margarine
1 egg
3/4 cup sour cream
1 teaspoon almond extract

Topping:
1/3 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons cold butter or margarine
1/3 cup chopped sliced almonds

Filling:
8 ounces cream cheese, softened
1 egg
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup cherry preserves, warmed

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs.

Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.

In a mixing bowl, beat cream cheese, egg, sugar and vanilla extract until smooth. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.

Bake at 350° for 30 to 35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Yields 7 jumbo muffins or 14 regular muffins. If using regular-size muffin cups, bake for 20 to 25 minutes.

January 18, 2012

Pecan Lemon Loaf

by notachef — Categories: Breads — Tags: , , — Leave a comment

1/2 cup butter, softened
1-1/2 cups sugar, divided
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted
1 tablespoon grated lemon peel
1/4 cup lemon juice

In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in pecans and lemon peel.

Transfer to a greased 9-in.x5-in.x3-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread.

Cool completely on a wire rack before moving from pan.

Yield: 1 loaf (16 slices)

January 16, 2012

Ukrainian Cabbage Rolls with Millet

by notachef — Categories: World Cuisines — Tags: , , , — Leave a comment

2 kg cabbage
250 ml millet
50 g salt pork
2 carrots
1 onion
2 tablespoons flour
4 tablespoons tomato paste
8 tablespoons sour cream
2 tablespoons butter
2 cups water; or broth as needed
Hot Peppers
Salt; to taste

Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine (julienne will work on the carrots) and Saute until the
onions are starting to brown. Wash the millet well, cover with water and bring to a boil. Strain and combine with chopped salt pork, carrot/onion mixture peppers, salt and the raw eggs. Mix thouroughly
with your hands, then place portions of the mixture onto the cabbage leaves, roll tightly and tuck in the ends.

As you finish rolling the cabbage rolls, put them into a dutch oven, and add the sour cream dressing, boil thoroughly strain, salt and serve.

Sour Cream Dressing: Brown the flour in the butter. Add the tomato paste and the sour cream and some of the broth from the millet.

January 16, 2012

Zebra Cheesecake

by notachef — Categories: Desserts & Sweets — Tags: , , , — Leave a comment

1 1/2 cups chocolate wafer crumbs; 30 wafers
3 tablespoons butter or margarine; melted
1/2 cup semisweet chocolate chips; 6-oz
32 oz cream cheese; softened
3 tablespoons cornstarch
1/4 teaspoon salt
5 lg eggs
8 oz sour cream
2 teaspoons vanilla extract
1 cup heavy cream
12 oz semisweet chocolate square; 12 squares
8 oz white chocolate
Sweetened whipped cream
Maraschino cherries
Mint leaves

Preheat oven to 350°. Grease a 9×3 springform pan.

In bowl, mix chocolate wafer crumbs and butter; firmly press onto bottom of springform pan. Bake crust 12-15 minutes. Remove from oven and sprinkle with chocolate chips or pieces. Let stand several minutes until chocolate pieces are softened then spread evenly over crust. Refrigerate while preparing filling.

In large bowl, with mixer at medium speed, beat cream cheese until light and fluffy.

In small bowl, mix sugar, cornstarch and salt; gradually beat into cream cheese until well blended. With mixer at low speed, gradually beat in eggs, sour cream, vanilla and one cup of heavy cream until mixture is lended and smooth. Divide batter evenly into two large measuring cups or other containers with spouts.

In small saucepan over low heat, melt 8 squares of semi-sweet chocolate.

In another saucepan over very low heat, melt white chocolate. Stir melted semi-sweet chocolate into batter in one portion of the batter and the white chocolate into the other batter portion. To create the “zebra” design, pour half of dark batter into the springform pan crust. Holding white batter at least 2 feet above pan, pour about half of batter directly into center of dark batter. (pouring from this distance will cause batter in center of cake to be pushed toward edge of pan, forming zebra designs) Repeat this pouring procedure 3 times, decreasing the amount of batter each time and pouring from high above pan only into center of the batter, ending with white batter. Top of cake should look like a series of concentric circles.

Bake Cheesecake for 30 minutes at 350° then turn oven to 225° and bake 1 hour and 45 minutes longer until center is set. Turn oven off and let cheesecake remain in the oven for 1 hour. Remove from oven then run thin-bladed knife around edges of cheesecake to loosen from sides of pan. Cool cake in pan on a wire rack.

Refrigerate cheesecake at least 6 hours before serving.

January 8, 2012

Peppered Roast Beef with Horseradish Sauce

by notachef — Categories: Meats — Tags: , — Leave a comment

2 tablespoons mixed color peppercorns, (black, white, pink and green)
1 boneless beef rib roast, at room temperature, 4 lbs.
Kosher salt and black pepper
3/4 cup sour cream
1/4 cup horseradish

Heat oven to 375°.

Place peppercorns in resealable plastic bag and crush with bottom of heavy pan. Put beef in large roasting pan and season with crushed peppercorns and 1 1/2 teaspoons salt, pressing gently to help the peppercorns adhere. Roast beef to desired doneness, 85 to 95 minutes for medium rare (internal temperature registers 130°).

Transfer to cutting board, cover loosely with foil and let rest for at least 15 minutes before slicing.

Meanwhile in small bowl, mix the sour cream, horseradish and 1/2 teaspoon each salt and pepper. Serve with beef.

Serves 8

January 8, 2012

Spinach Dip in Hawaiian Bread

by notachef — Categories: Sauces, Gravies & Dips — Tags: , , — Leave a comment

8 oz frozen spinach, thawed
1 cup sour cream
1/2 cup mayonnaise
1 packet dried vegetable soup mix
1 loaf of round Hawaiian bread

Squeeze excess water from spinach. Mix spinach, sour cream, mayonnaise, and dried vegetable soup mix together in a bowl. Hollow a round hole in the center of the top of the bread. Fill with the dip mixture and place bread lid on top.

Refrigerate.

Source: Scrumplious Appetizers & More

January 4, 2012

Slow-Cooker Chicken Curry

by notachef — Categories: Crock-Pot, Poultry, World Cuisines — Tags: , , — Leave a comment

10 chicken thighs (2-3/4 lb.), skins removed
1 jar (16 oz.) Taco Bell® Home Originals® Thick ‘N Chunky Salsa
1 onion, chopped
2 tablespoons curry powder
1 cup Breakstone’s Free or Knudsen Fat Free Sour Cream

Place chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.

Cook on LOW 8 to 10 hours (or on HIGH 5 hours).

Transfer chicken to platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken

10 servings

Source: KraftRecipes.com

January 3, 2012

Easy Brownie Shortcake Dessert

by notachef — Categories: Desserts & Sweets — Tags: , , , — Leave a comment

1 pkg. (19 to 21 oz.) brownie mix
1 container (16 oz.) Breakstone’s or Knudsen Sour Cream, divided
1 cup thawed Cool Whip Whipped Topping
1 tablespoons powdered sugar
1 teaspoon vanilla
3 cups cut-up mixed kiwi and fresh strawberries

Heat oven to 350°F.

Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Spoon into greased and floured 9-inch round pan.

Bake 45 min.; cool 10 min. Remove from pan to wire rack; cool completely.

Mix remaining sour cream, Cool Whip, sugar and vanilla. Cut brownie horizontally in half. Stack layers on plate, filling with half the sour cream mixture. Top with remaining sour cream mixture and fruit.

16 servings

Source: KraftRecipes.com

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