Pasta with Peas, Bacon, and Creme Fraiche

Bring a pot of salted water to a boil. Cook the pasta according to package directions. Drain, then set aside, reserving ½ cup of pasta water for the sauce.

Head a large pan over medium heat. Cook the bacon until crisp. Remove the bacon from the pan and set on paper towels to absorb excess grease. Pour out the remaining grease, leaving 2 tablespoons in the pan.

Add the shallots to the pan along with the frozen peas. Sautee the shallots until translucent and peas are warmed. To the pan, add the crumbled bacon, Bellwether Farms Creme Fraiche, cooked pasta, and peas. Toss to mix.

If mixture becomes too thick, add the reserved pasta water splash by splash until you reach the desired consistency.

Plate and top with grated parmesan cheese and more black pepper.


Creamy Butternut Squash Pasta

Preheat the oven to 400 degrees Fahrenheit.

Add cubed butternut squash, garlic, and thyme to a baking sheet lined with aluminum foil.

Drizzle over olive oil and season with salt and pepper.

Roast in the oven until squash is softened. (15-20 minutes)

Once cooked, let cool the squash cool, then transfer to a blender. Add the creme fraiche and vegetable broth until you reach your desired consistency. Set aside. Cook your pasta according to the package directions to al dente. Combine with the sauce, plate, and serve.


Creme Fraiche Ice Cream

Combine 1 cup of whole milk, 3/4 cup of sugar, 2 tsp lemon zest, 1 tsp vanilla extract and 2 cups of Bellwether Farms Creme Fraiche into a blender and blend until smooth.

Once mixture is smooth add to your ice cream maker and follow your ice cream maker’s instructions for churning and freezing your ice cream.

Let it freeze for 4 hours.


Smoked Salmon and Creme Fraiche Scrambled Eggs

Crack 4 eggs into a medium-sized bowl along with 2 tbs Bellwether Farms Creme Fraiche and whisk together.

Sprinkle in 3 tbsp of chopped chives, sea salt, cracked black pepper, and whisk again.

Pop 2 slices of crusty bread into the toaster before starting to cook the eggs.

Heat a saute pan over medium low heat.

Place in 2 tbsp of butter.

Once the butter is foamy, pour in the egg mixture. Using a rubber spatula, move the eggs around the pan continuously until they are about 75% cooked. Add in the smoked salmon, and continue to cook for an additional minute. Take the pan off the burner and let them finish cooking off the heat. Place the two pieces of toast on two separate plates. Add the scrambled eggs, and top each toast with an additional tablespoon of Creme Fraiche.

Enjoy immediately.

Smoked Salmon and Chive Creme Fraiche

Salmon and Crème Fraiche are a perennially delicious pair for elegant party appetizers or brunch.  Have a chilled bottle of California sparkling wine or Chardonnay handy too.



½ pound smoked salmon, sliced
7.5 oz container Bellwether Farms Crème Fraiche
1 bunch chives, thinly sliced
1 teaspoon freshly ground black pepper
juice of half a lemon
Toast or crackers


Mix together the Crème Fraiche, chives, pepper and lemon. Assemble slices of smoked salmon on thin toast or crackers and top each with a dollop of chive Crème Fraiche.


Creme Fraiche and Caviar Deviled Eggs

A simple stuffing for tender eggs gets a crowning of caviar for a special occasion.

Makes 2 dozen


1 dozen eggs
1 bunch chives, chopped
2 Tablespoons finely chopped red onion
4 Tablespoons Bellwether Farms Crème Fraiche
1 Tablespoon Dijon or Brown mustard
1 Tablespoon mayonnaise
½ Tablespoon white wine vinegar
Salt and Pepper to taste
Caviar for garnish (optional)


Carefully place eggs in a sauce pan. Fill with water to cover the eggs and place on high heat. When the water reaches a boil, turn off the heat, cover the pan and let the eggs rest for 12-15 minutes to cook through. Immediately run under cold water to cool them off. When cool enough to handle, peel the shells off. When peeled and cooled, cut each egg in half lengthwise and remove yolk to a separate bowl. Set the cooked egg whites aside.

Combine the chives, onion, Crème Fraiche, mustard, mayonnaise and vinegar with the yolks and mix until smooth. Season with salt and pepper. Spoon or use a piping bag to fill the egg whites. Top with caviar and serve.

Crème Fraiche, Smoked Salmon and Caviar Potato Skins

Classic holiday fare, elegant and easy – just add Champagne!

Makes 16 appetizers


8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons unsalted butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon
3 tablespoons Bellwether Farms Crème Fraîche
4 teaspoons caviar


Heat the oven to 400°F and arrange a rack in the middle.

Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to the broil setting.

Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

Divide the salmon evenly among the skins and top each with about 1/2 teaspoon of the Crème Fraîche and 1/4 teaspoon of the caviar. Serve immediately