You had a busy, productive weekend. Glad it was fun.

I would recommend Flammkuchen for the Creme Fraiche.

FLAMMKUCHEN
(from Beyond Burgers and Bratwurst)

MY note: I use pizza dough for the crust.

For dough:
2 cups Flour
2.5 Tbsp Oil
2/3 cup Water
1/4 tsp salt

For toppings:
1 cup Crème Frâiche
1 onion (can be red or sweet onions)
1 Tbsp Butter
1/4lb Bacon
Salt & Pepper to taste
1 clove Garlic

Preheat the oven to 450F.

Combine ingredients for crust. The dough shouldnâÂÂt be sticky and should turn smooth and slightly stretchy. Roll out the dough as thinly as possible and place on a baking sheet or pizza pan or stone.

Thinly slice onions and sauté in butter until clear (donâÂÂt caramelize). Cook bacon until crisp. I prefer to cook bacon in the oven for a nice even crispness. Finely chop garlic and add it with seasonings to the cream.

Spread the creme fraiche over the rolled out dough and top with the bacon and onions.

Bake for around 10-15 minutes, or until the dough has begun to create bubbles and you see nice browning (you donâÂÂt want burnt!).

I had Creme Fraiche and salmon caviar, very nice.

Then I had Creme Fraiche with some home-cold smoked salmon, even better.

dcarch

It is very nice sweetened and served with fresh berries.

I was expecting a taste more like sour cream. Mine is kind of sweet and not as tart as I thought it would be. Hmmm, I have some blueberries and rhubarb in the freezer. Maybe on a rhubarb cobbler or something? Many thanks for all the suggestions.

Dcarch, DH hasn't gotten around to making his cold smoker yet. It has something to do with a soldering iron (I think?) I stay out of his gizmo-making operations.

Creme fraiche has a tart flavour!
Add salt, pepper and herbs for a delicious salad dressing. Use it instead if yogurt in any recipe.
Add horseradish as an accompaniment to smoked salmon.
Serve with blinis with chopped hard boiled eggs, caviar or cheat caviar, chopped onions.
Add fruit puree.
Endless! and yummy.

This post was edited by islay_corbel on Wed, Jan 15, 14 at 5:24

Creme fraiche is the base "sauce" for this brunch pizza with bacon, eggs and Brie. I've made it a few times and love it. Very rich - a little goes a long way.

Here is a link that might be useful: Recipe from F&W

"-----Dcarch, DH hasn't gotten around to making his cold smoker yet. It has something to do with a soldering iron (I think?) I stay out of his gizmo-making operations.---"

You don't need to make anything. Just buy one of those tube pellet smoke generators such as one linked below and start cold smoking.

dcarch

Here is a link that might be useful: cold smoke generator

Creme fraiche can be used any place you would use yogurt or sour cream.

Your story about labeling the jars made me remember a story about my son.

My great grandmother saved every container she used to be repurposed into a container to use in the fridge to store left overs and whatnot. The problem was she never removed the original labels. So you had to open the container to actually see if it was the original product or a left over hidden in it.

Well my son and I were at great grandmas house, his great great grandma I might add and he spies a coolwhip container. Before I could get anything out of my mouth he had a spoon and had dipped his spoon in the coolwhip container only to in seconds make the most awful face I had ever seen. Grandma had stashed her left over bacon grease in the cool whip container and stashed it in the fridge. The look on my sons face when he got a mouthful of cold bacon grease was priceless.

And I'm sorry I didn't mean to hijack your thread it just brought that memory back to me.

All the stuff you made looks delightful especially the bacon :)