Skip to content

Mustard crème fraiche, caramelized pears, and goat cheese on homemade pizza crust.

September 21, 2009

I love crème fraiche. Although it is just a fancy sour cream (unless you have the unpasteurized European version) there is something about the texture and tang that sits on your tongue like a silk blanket. I sautéed a clove of garlic for just a moment and then stirred in the crème fraiche and mustard. A touch of salt of course. I then sautéed sliced pears in olive oil andpear mustard creme friaiche butter over medium high heat until they became caramelized like the apples in a tarte tatin (mildly sweet with just a hint of bitterness as if you stopped the cooking at exactly the point between perfection and disaster). I hit them with a touch of an off dry Riesling and let it reduce until the wine and caramelized pear sugars came together to create a delicate coat of syrup over the pears.

We had pizza the day before so I cooked off the remaining dough to use up in dishes like this. I grabbed one of the rounds and heated it up briefly. I then spread the mustard crème fraiche over the top, then the pear slices and then a generous sprinkling of fresh goat cheese. The heat of the pear slices softened the goat cheese just enough to have it disappear slightly into the crème fraiche. A few twists of black pepper and voila!

I love when my wife can’t stop raving. That is true success. It was the most decadent treat. The crispy chew of the pizza dough was just enough to break up the endless forms of creamy pleasure provided by the soft sweet pears, the crème fraiche and the goat cheese. The mustard provided the perfect tang as well as a depth of flavor. I used just enough mustard so that you could identify the flavor of mustard but it took a few bites to get there. Kind of like truffle oil when used properly. Your tongue has to beg a little up front until the true pleasure comes.

Another version? I did crème fraiche with toasted fennel seeds. Caramelized fennel bulb, and cured salmon. Enjoy!

Eat well, enjoy life, be happy.

Advertisements
4 Comments leave one →
  1. Mel permalink
    September 22, 2009 6:16 am

    OK- I’m just gonna say it. Your wife is one lucky woman!!! haha Anyway, this sounds so yummy. Thanks for the ideas in the kitchen!

    • Jeffrey Saad permalink
      September 22, 2009 3:43 pm

      thank you Mel! 🙂

  2. April 2, 2010 3:59 am

    I really love goat cheese it is really delicous. Most of the time I eat it as a dessert or use it to make a salsa.

    • Jeffrey Saad permalink
      April 4, 2010 1:25 pm

      can’t argue that! Enjoy Ziege!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s