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Créme
Fraiche
One
of the most wonderful foods to keep on hand is Crème Fraiche.
Crème Fraiche is a delicate French sour cream that is much
milder and creamier than the American version. Crème Fraiche
can be a heavenly substitution for cream, sour cream or buttermilk
in many recipes.
To
make Crème Fraiche, pour 2 cups of heavy cream into a small
saucepan and heat to 85 degrees F. Remove from heat and add 1/4
cup buttermilk. Stir and transfer to a bowl. Cover with plastic
wrap and let sit out in a warm place for 24-48 hours. The mixture
will thicken and develop a slight nutty flavor. When the Crème
Fraiche is done, store it in your refrigerator. Crème Fraiche
will keep refrigerated for a couple of weeks.
In
this month’s issue, we’ve used Crème Fraiche
as our secret ingredient for our German
Chocolate Cake (an unbelievably perfect cake…exactly,
if not better than the gluten version, no kidding!) and Salmon
with Peppercorn Sauce. Crème Fraiche is a must stock
for a well-stocked pantry.
–
Glutenfreeda
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