Friday, January 15, 2010

Crème Fraiche

Many times I’ve looked at a recipes for tea sandwiches and passed over those that call for crème fraiche.  I didn’t want to go to a specialty store and pay an exorbitant amount for a little jar of this ingredient.

 P7300103

Recently I discovered how easy it is to prepare crème fraiche.  All you need is a glass jar, heavy whipping cream (not ultra pasteurized) and buttermilk.  Put a cup of whipping cream in the jar with two tablespoons of buttermilk.  Let the jar stand, covered, at room temperature for 8 to 24 hours, or until quite thick.  That’s it.  Stir the crème fraiche and store in the refrigerator for up to ten days.

Now you can whip up horseradish cream to have on roast beef sandwiches, or creamed Brie for toast points, or to use as a substitute for that clotted cream you serve with scones and jam.

scones with jam and cream

I should have realized how simple it would be to make this yourself.  It always tastes better too, like homemade mayonnaise or Caesar salad dressing.

 

 

11 comments:

Southern Touch Catering said...

I use 1 cup of heavy cream and 3 tablespoons of sour cream, place in a jar, shake and sit in a cool place for 24 hours.
It's nice to know you can use buttermilk too, although I generally have sour cream on hand.

Southern Touch Catering said...

I forgot to mention how nice your tea table looks, scrumptious!

Angela McRae said...

That's it? That is so simple! I'll be trying this!!!

Marilyn said...

Thanks for the tip. I definitely will try this. Now I am hungry.

my cup of tea said...

Yummy! I will try this!
~Donna~

Yellow Rose Arbor said...

That sounds really delicious, and easy to make! Thanks for the recipe!

Katherine

Steph said...

Very cool! I've never done this.

Jake said...

Sometimes making simple food can be very difficult though. There is this little dessert that Chinese eat during winter solistice and we wanted to have that too. It is simple food, just boil some frozen and sweet rice balls (they have sesam seed stuffing) in sugar water for about 10 minutes and presto!

Currently we live in Finland and we didn't have a package of rice balls ready so we decided to make them by ourselves... how hard could it be? We ended up gringding rice into suitable rice flower, making the soft dough for the rice balls and then the sesam paste. Operation took about two days and resulted only faintly familiar dish.

That time it was the effort, which was valuable to us. In the future we go to closest Asian store to get them.

We had much more success with our version of the Taiwanese afternoon tea.

Linda J. said...

Thanks for sharing this recipe and tips for how to use it.

Susan said...

I just realized I do not own a tiered
tidbit server! Must get one !

Hootie said...

Hmm, I love it when things are easier than they seem they should be! Thanks for the tip! I can't wait to try it too! :)

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