I love Spring. I love the flowers, and the weather (sometimes), and the resurgence of vegetables. Spring vegetables are here and gone so quickly (if you are buying seasonally, that is), so take advantage of them while you can! Melissa (Smells Like Brownies) and I decided to make this Spring vegetable dish because it uses spaetzle, which is a bit more fun than your standard pasta, and gruyere, which pairs so well with these veggies.
Spaetzle is a chewy German egg noodle. Melissa is familiar with it because she studied German. I've eaten it in restaurants many times, but only made it once before this past fall. And by made it, I mean that my friend made it with her Grandmother's (I think) recipe and her spaetzle press. Meanwhile, I made a vegetarian ragu with mushrooms, butter, onion, thyme, and oregano and poached some duck eggs (thank you, gorgeous Portland farmer's market).
Everybody knows that peaches and cream go well together, so it makes sense to think that peaches would also pair perfectly with creme fraiche. I recently discovered that you can make creme friache at home with just heavy cream and buttermilk - which is way cheaper than buying it! I used the thick, creamy, and tart product in not one, not two, not three, but FOUR peach recipes. So let's dig in!
First up is a pie that I have blogged about before, but am bringing up again because it is just so freaking good. Peaches, creme fraiche, and streusel - layered into tender, flaky pie crust. Definitely one of my favorite pies ever.
Next up we have muffins made moist with the help of creme fraiche, packed with chunks of juicy peach, and with a little kick from both fresh and candied ginger. My husband LOVED these - we went through all 24 muffins in 2 weeks!
What is better in the summer than a lovely bowl of ice cream? This peach sherbet gets it's tart creaminess from (you guessed it!) homemade creme fraiche.
It's pretty easy to make, too, as far as ice cream goes. You do have to cook the peaches first, and then chill them. But after that it is just blend and freeze!
Last, but not least, is a white peach and lemon thyme galette served with sweetened creme fraiche. I, foolishly, did not notice that my peaches weren't ripe before I peeled them and had to get a bit creative, poaching them in honey, lemon thyme, and white wine in order to soften them before baking.
There are many recipes to choose from here, all of them delicious. Enjoy those peaches while they last!