Best 5 Orange Crème Fraîche Recipes

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Orange crème fraîche is a delightful and versatile ingredient that can elevate the flavor of both sweet and savory dishes. Bursting with the refreshing and tangy essence of oranges, it adds a burst of brightness to any recipe. Whether you're looking for a creamy sauce to complement a seafood dish, a vibrant glaze for roasted vegetables, or a decadent addition to your favorite dessert, orange crème fraîche is sure to become a staple in your kitchen.

Here are our top 5 tried and tested recipes!

BLOOD ORANGE POLENTA UPSIDE DOWN-CAKE WITH WHIPPED CRèME FRAîCHE



Blood Orange Polenta Upside Down-Cake with Whipped Crème Fraîche image

Provided by Karen DeMasco

Categories     Cake     Milk/Cream     Mixer     Citrus     Egg     Dessert     High Fiber     Orange     Cornmeal     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Cake:
7 tablespoons sugar, divided, plus 3/4 cup sugar
3 tablespoons water
8 tablespoons (1 stick) unsalted butter, room temperature, divided
3 unpeeled small to medium blood oranges
3/4 cup plus 3 tablespoons unbleached all purpose flour
3 tablespoons polenta or coarse yellow cornmeal (preferably stone-ground)
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3/4 teaspoon vanilla extract
2 large eggs, separated
6 tablespoons whole milk
Whipped crème fraîche:
1 cup chilled crème fraîche*
2 tablespoons sugar
Special Equipment
Ovenproof 10-inch-diameter skillet with 2 1/2-inch-high sides

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch-diameter ovenproof skillet with 8-inch-diameter bottom and 2 1/2-inch-high sides.Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside.
  • Cut off both rounded ends of each orange so that ends are even and flat. Using sharp knife, cut oranges into 1/16- to 1/8-inch-thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet.
  • Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated.
  • Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly.
  • Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Rearrange any orange slices that may have become dislodged. Cool cake completely at room temperature.
  • For whipped crème fraîche:
  • Using electric mixer, beat chilled crème fraîche and 2 tablespoons sugar in medium bowl until mixture thickens.
  • Cut cake into wedges and serve with dollop of whipped crème fraîche.
  • Available at most supermarkets and at specialty foods stores.

FENNEL SOUP WITH ORANGE CRèME FRAîCHE AND CROUTONS



Fennel Soup with Orange Crème Fraîche and Croutons image

Provided by Andrea Albin

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Bake     Vegetarian     Lunch     Orange     Fennel     Leek     Fall     Simmer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 (first course or light main) servings

Number Of Ingredients 10

1 small leek (white and pale green part only), halved and thinly sliced
3 garlic cloves, finely chopped
1 1/2 teaspoons fennel seeds
5 tablespoons extra-virgin olive oil, divided
1 medium russet (baking) potato
2 medium fennel bulbs, stalks discarded, reserving fronds, and bulb cut into 1/2-inch pieces
5 cups water
1 (8-inch) length of baguette, cut into 1-inch cubes
1/2 cup crème fraîche or sour cream
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Wash leek , then cook with garlic, fennel seeds, and 1 teaspoon salt in 3 tablespoons oil in a heavy medium pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
  • Meanwhile, peel potato and cut into 1/2-inch pieces.
  • Add potato, fennel, and water to leek mixture and simmer, covered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
  • Toss bread cubes with remaining 2 tablespoons oil in a shallow baking pan. Bake, stirring once or twice, until crisp and golden brown, 10 to 15 minutes.
  • Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Return to pot and season with salt and pepper.
  • Chop 1 tablespoon fennel fronds and whisk together with crème fraîche and zest.
  • Serve soup with orange crème fraîche and croutons.

COFFEE-CARDAMOM FLANS WITH ORANGE CRèME FRAîCHE



Coffee-Cardamom Flans with Orange Crème Fraîche image

Categories     Coffee     Citrus     Egg     Dessert     Bake     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

2 cups sugar
1/3 cup water
1 teaspoon light corn syrup
4 cups whole milk
1/4 cup finely ground espresso beans
1 tablespoon whole green cardamom pods, each cracked slightly
6 large egg yolks
2 large eggs
Orange Crème Fraîche

Steps:

  • Stir 1 cup sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until caramel is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 7 minutes. Working quickly, pour caramel into eight 3/4-cup custard cups. Tilt and rotate each cup to coat sides and bottom.
  • Stir milk, ground coffee, cardamom, and 1/2 cup sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture simmers. Remove pan from heat; let mixture steep 1 hour.
  • Preheat oven to 350°F. Whisk egg yolks, whole eggs, and remaining 1/2 cup sugar in large bowl to blend. Return milk mixture to simmer; gradually whisk into egg mixture. Line sieve with several layers of moistened cheesecloth; strain custard into bowl, then divide among caramel-lined cups. Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Cover pan loosely with foil.
  • Bake flans 20 minutes. Lift foil to allow steam to escape. Replace foil. Bake flans until softly set in center, lifting foil every 10 minutes, about 35 minutes longer. Remove flans from water. Chill flans 4 hours; cover and chill overnight.
  • Run knife around flans. Turn out onto plates. Serve with crème fraîche.

ROASTED BEETS WITH ORANGE AND CRèME FRAîCHE RECIPE - (4.5/5)



Roasted Beets with Orange and Crème Fraîche Recipe - (4.5/5) image

Provided by Dr_Mom

Number Of Ingredients 5

3 lb. beets (about 10 large)
3 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup crème fraîche
Zest and juice of 1 orange

Steps:

  • Heat oven to 400°. Place beets in a 9" x 13" ovenproof dish; toss with oil, salt, and pepper. Cover tightly with aluminum foil; bake until tender, 40 minutes. Meanwhile, mix crème fraîche with orange zest and juice. Season with salt and pepper and set aside. To serve, transfer beets to a serving platter and drizzle with dressing.

ORANGE CRèME FRAîCHE



Orange Crème Fraîche image

Categories     Condiment/Spread     Milk/Cream     Citrus     Dairy     Orange     Winter     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 4

1/2 cup whipping cream
1 tablespoon grated orange peel
1/2 cup crème fraîche*
1 tablespoon sugar

Steps:

  • Bring whipping cream and orange peel to simmer in heavy small saucepan over medium heat. Pour into medium bowl. Place bowl inside large bowl of ice water to chill quickly. Whisk in crème fraîche. Refrigerate until mixture is very cold, at least 1 hour. Add sugar and whisk until firm peaks form. Cover and chill up to 3 hours. Rewhip, if necessary.
  • *Sold at some supermarkets. If unavailable, heat 1/2 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 1 tablespoon buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Cover and refrigerate up to 2 days.

Tips:

  • To make the crème fraîche, you will need heavy cream, buttermilk, a jar or container with a lid, and a warm place to store the mixture.
  • You can use store-bought or homemade buttermilk. If using homemade buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes until it thickens.
  • The crème fraîche should be stored in a jar or container with a lid in the refrigerator for at least 12 hours, or up to 2 weeks.
  • You can use crème fraîche in many different recipes, such as sauces, soups, dips, and desserts.
  • Orange crème fraîche is a delicious and versatile topping for fruit, pancakes, waffles, and French toast.

Conclusion:

Orange crème fraîche is a delicious and easy-to-make topping that can be used in a variety of recipes. It is a great way to add a touch of flavor and elegance to your favorite dishes, and it can also be used as a base for other sauces and dips. With just a few simple ingredients, you can make your own orange crème fraîche at home and enjoy it in many different ways.

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