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As you explore the recipes on Glutenfreeda.com
you will notice that quite often we use Crème Fraiche
instead of sour cream. Crème fraiche is a delicate
French sour cream that is much milder and creamer than the
American version. Crème fraiche can be a heavenly substitution
for cream, sour cream or buttermilk in many recipes. It not
only works wonderfully in sauces but also is a fabulous moisture-adding
ingredient to baked goods.
You can find prepared crème fraiche
in some grocery stores and in many gourmet grocery markets,
however it is so simple to make that you may find it is easier
to make a batch on your own. The simplest way to make crème
fraiche is to pour 2 cups of heavy cream into a bowl. Add
2 tablespoons of buttermilk and stir the mixture briefly with
a spoon. Cover with plastic wrap and let sit overnight at
room temperature. 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 at least a week.
In this month’s issue, we’ve used
crème fraiche in our Roasted
Yellow Pepper Soup with Cilantro Puree & Creme Fraiche.
We have many other recipes on Glutenfreeda.com that utilize
crème fraiche. Some wonderful examples are; Mini
Beef Filets with Horseradish-Crème Fraiche, Roasted
Yellow Pepper & Roasted Tomato Soup, Lemon
Bread, and Chocolate
Cherry Glazed Muffins. You will also find it as our secret
ingredient for our German
Chocolate Cake (an unbelievably perfect cake….exactly,
if not better than the gluten version, no kidding!). Crème
fraiche is a must have for a well-stocked pantry.
- Glutenfreeda
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