Ingredients with Measurements:
- 1 cup of fromage blanc
- 1/4 cup of crème fraîche
- 2 tablespoons of red wine vinegar
- 1 tablespoon of Dijon mustard
- 1/4 cup of chopped shallots
- 2 tablespoons of capers, drained
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk
- Serving dish
Step-by-step instructions:
1. In a mixing bowl, combine the fromage blanc, crème fraîche, red wine vinegar, and Dijon mustard. Whisk until smooth.
2. Add the chopped shallots and capers to the mixture. Season with salt and pepper to taste.
3. Mix everything together until well combined.
4. Transfer the mixture to a serving dish.
5. Chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Chill time: 30 minutes
Temperature:
- Refrigerate at 40°F or below
Serving size:
- This recipe makes about 2 cups of cervelle de canut.
Nutritional information:
- Calories: 180
- Fat: 14g
- Carbohydrates: 5g
- Protein: 8g
Substitutions for ingredients:
- Fromage blanc can be substituted with Greek yogurt or sour cream.
- Crème fraîche can be substituted with heavy cream or sour cream.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Shallots can be substituted with red onions or green onions.
- Capers can be substituted with chopped pickles or olives.
Variations:
- Add chopped fresh herbs such as parsley, chives, or dill for extra flavor.
- Add a pinch of cayenne pepper for a spicy kick.
- Serve with sliced baguette or crackers for dipping.
Tips and tricks:
- Make sure to chill the cervelle de canut before serving to allow the flavors to meld together.
- Adjust the seasoning to your liking by adding more salt or pepper.
- Use a high-quality fromage blanc for the best results.
Storage instructions:
- Store any leftover cervelle de canut in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Cervelle de canut is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the cervelle de canut in a decorative bowl or ramekin.
- Garnish with fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs such as parsley, chives, or dill
- Paprika
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Sliced baguette or crackers
- Crudité platter with vegetables such as carrots, celery, and bell peppers
Troubleshooting advice:
- If the cervelle de canut is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to store the cervelle de canut in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Cervelle de canut is a traditional dish from Lyon, France, made with fromage blanc, crème fraîche, and herbs.
Flavor profiles:
- Creamy, tangy, and slightly acidic.
Serving suggestions:
- Serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French