Lemon Chive Creme Fraiche Recipes

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CREAMY CHIVE PASTA WITH LEMON

This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6



Creamy Chive Pasta With Lemon image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
  • Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.

Kosher salt and black pepper
1 pound long noodles, like linguine or spaghetti
3/4 cup crème fraîche, heavy cream or ricotta
3/4 cup freshly grated Parmesan (1 3/4 ounces), plus more for serving
1 tablespoon fresh lemon zest plus 3 tablespoons lemon juice (from 1 to 2 lemons)
1/4 to 1 1/2 ounces chives, cut into 1-inch pieces

LEMON CHIVE CREME FRAICHE

Provided by Food Network

Time 5m

Number Of Ingredients 4



Lemon Chive Creme Fraiche image

Steps:

  • In a bowl, mix together creme fraiche, lemon juice and chives. Season to taste with the salt and pepper.

1 cup creme fraiche
3 lemons, juiced
1 ounce chives, finely chopped
Salt and pepper

CAVIAR WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE

I have been cooking the Feast of the Seven Fishes in my house for so many years and this dish is one of my favorites. I love to snack on this in the kitchen while I'm cooking up the rest of the big meal. Caviar is a specialty item, but you can easily make it work in your price range.

Provided by Antonia Lofaso

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8



Caviar with House-Made Potato Chips and Lemon Crème Fraiche image

Steps:

  • For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
  • For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.

4 cups peanut oil
3 Kennebec or Yukon potatoes, unpeeled, sliced 1/4 inch thick on a mandoline, rinsed twice in cold water and drained of excess water
Kosher salt
4 tablespoons chopped fresh dill
2 cups creme fraiche
4 tablespoons chopped chives
2 tablespoons finely grated lemon zest, plus 2 tablespoons lemon juice
1 ounce Russian Osetra caviar, salmon roe or trout roe (see Cook's Note)

CREAMY LEMON-CHIVE DRESSING

This delicious Creamy lemon-chive dressing is courtesy of chef Patricia Wells' "Vegetable Harvest."

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1 1/4 Cups

Number Of Ingredients 4



Creamy Lemon-Chive Dressing image

Steps:

  • In a small jar, combine lemon juice and 1/2 teaspoon salt. Cover and shake until salt is dissolved. Add cream and chives; shake to blend. Season with salt. Store, covered and refrigerated, up to 1 week. Shake to blend before using.

2 tablespoons freshly squeezed lemon juice
Fine sea salt
1 cup light cream
1/3 cup freshly minced chives

CHIVE CREAM

At a breakfast meeting earlier this year we were served a breakfast casserole with a side of Chive Cream as an optional garnish. This stuff took the basic breakfast casserole over the top!! I begged the chef to share his recipe (to no avail) and have been searching ever since. This is pretty close to what I remember. Chill time is cook time.

Provided by CindiJ

Categories     Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8



Chive Cream image

Steps:

  • In the bowl of a standing mixer - or in a large bowl, using a hand-held mixer - whip the crème fraîche until light and airy. Stir in the buttermilk, garlic, chives, lemon zest and juice. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste.
  • Refrigerate 1 hour before serving.
  • This will keep, refrigerated, for one day.

Nutrition Facts : Calories 572.4, Fat 59.1, SaturatedFat 36.8, Cholesterol 219, Sodium 394.8, Carbohydrate 8.3, Fiber 0.3, Sugar 2.4, Protein 5.1

1 cup creme fraiche
1/4 cup buttermilk
2 garlic cloves, minced
3 tablespoons chives, thinly sliced
1/2 teaspoon lemon zest
3/4 teaspoon lemon juice
1/4 teaspoon kosher salt
fresh ground black pepper

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