Simply swap it out for your favorite glaze, or use a whisk and some serious elbow grease.. Get the Recipe.

Season with remaining 1 teaspoon salt, and cover loosely with aluminum foil to keep warm.. Place crème fraîche in a shallow 6-inch-wide heatproof metal pan or ceramic dish, such as a small cake pan or crème brûlée dish, and place on cool side of grill.Working quickly, add juniper berries (or branch, if using) to hot coals, and cover grill with open lid vents over crème fraîche.

Smoke crème fraîche until melted and light brown on surface, about 5 minutes.Uncover and carefully remove dish to a heatproof surface.. Toss greens with lemon juice.Divide crème fraîche among plates, and scatter mushrooms over crème fraîche.

Drizzle each plate with 1/4 teaspoon honey, and top loosely with greens.Serve immediately.. Make Ahead.

Mushrooms and crème fraîche may be cooked up to 2 days ahead.

Let cool, cover, and refrigerate; reheat before serving..uncooked long-grain white rice, such as basmati.

3-4. dried millet or sorghum leaves., such as Beanie Designs, or.

2. fresh Anaheim chiles or Thai chiles., unseeded and thinly sliced on an angle.