|This is the instant version and it was fab too!|
Every once in a while a recipe I’d like to make calls for creme fraiche. My local market doesn’t sell it, so when I learned you could make it yourself, I jumped at it. What can I say? I’m a Yankee. There are specialty markets around that sell it, but it can be expensive, and why make a special trip when you can make it yourself, very easily? And it’s not as if you’re making a substitute, this is the real thing. The recipes came from the regional cookbook, Marblehead Cooks. Creme fraiche has a slightly tangy taste and a velvety, luxurious texture that can really dress up a dish. I love all things cool and creamy and where that is concerned, creme fraiche is just the Belle of the ball. If a doctor ever told me I was lactose intolerant, I might actually want to shoot myself.
Home Made Crème Fraiche
1 cup whipping cream
2 tablespoons buttermilk
Combine cream and buttermilk in a glass jar and whisk until well blended. Cover and let stand at room temperature in a draft-free area, whisking several times, until mixture has thickened (about 24 hours). Chill thoroughly before using. Crème fraiche will keep covered in a refrigerator for 10 days to 2 weeks.
Instant Crème Fraiche
Instant Crème Fraiche
1 cup whipping cream, whipped with 2 tablespoons powdered sugar
3-4 tablespoons sour cream
Fold whipped cream into sour cream. Cover and chill until serving time. Instant Crème Fraiche will keep covered in refrigerator for 1-2 days.
10 Easy Uses of Crème Fraiche:
- On toast with jam or smoked salmon and capers
- Anywhere you would use whipped cream, or whipped together in equal parts with whipped cream
- Add a dollop on soup (hot or cold)
- Add a dollop on scrambled eggs or an omelet
- Add a dollop on a baked potato
- Add a dollop on fresh berries or cooked fruit (baked apples, bananas foster, grilled peaches)
- Add a tablespoon to pesto before you toss it with pasta
- Stir in horseradish with a squeeze of fresh lime as a topping for fish or roast beef
- Add a spoonful to sauteed mushrooms and shallots for a creamy finish
- Stir together 1 1/2 cups creme fraiche with 1 1/2 cups gruyere cheese and pour over 3 pounds peeled, thinly sliced potatoes for a lovely gratin (bake 1 hour at 350).