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.
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.
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.
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.
ReplyDeleteIt's nice to know you can use buttermilk too, although I generally have sour cream on hand.
I forgot to mention how nice your tea table looks, scrumptious!
ReplyDeleteThat's it? That is so simple! I'll be trying this!!!
ReplyDeleteThanks for the tip. I definitely will try this. Now I am hungry.
ReplyDeleteYummy! I will try this!
ReplyDelete~Donna~
That sounds really delicious, and easy to make! Thanks for the recipe!
ReplyDeleteKatherine
Very cool! I've never done this.
ReplyDeleteSometimes 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!
ReplyDeleteCurrently 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.
Thanks for sharing this recipe and tips for how to use it.
ReplyDeleteI just realized I do not own a tiered
ReplyDeletetidbit server! Must get one !
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! :)
ReplyDelete