The Freshest Creme Fraiche
Very, very, quiet around Seattle Caviar today. I just finished reading a nice article about creme fraiche in the Gourmet Retailer. Our favorite brand to keep at the shop and to use at home, is the Bellwether Farms brand. It is delicious, not only with caviar, but with myriad of recipes. Use a bit in salad dressing, mixed with lemon or vinegar, with berry desserts, in sauces, on potatoes. Add a spoonful at the last minute into a sauce to lend a silky, creamy richness to a dish. I just had some creme fraiche and and Ikura (again) on some toast for lunch.
Try making some fresh, just like a French farmwife:
This recipe is from “The Cheese Lover’s Cookbook & Guide”
2 cups heavy cream
3/4 buttermik
1/4 cup yougurt with acidophilus cultures
Place the cream, buttermilk and yogurt in a sterilized jar or bowl. Stir vigorously to mix. Cover the container with plastic wrap and set aside at room temperature for four to eight hours, or overnight, until thickened . Refrigerate once the creme fraiche has almost reached the desired consistency. It will continue to thicken as it chills. Use within one week.
