Saturday, May 14, 2011

Creme Fraiche

One of the secrets of French cooking is Creme Fraiche, pronounced "krem-Ėˆfresh". This cultured milk product is made by letting the natural lactic bacteria in the cream develop. I love seeing a very short list of ingredients and Vermont Butter and Cheese Creme Fraiche has two ingredients, cream and culture. Creme Fraiche is similar to sour cream and can be used in much the same way. But the secret of Creme Fraiche is that it will not separate like sour cream does at high temperature or when wine is added.

Creme Fraiche does not taste as sour as sour cream. Its flavor is nuttier with a hint of almond and has a deep richness and creamy body. It can be used for baking, added to salad dressings and dips and even made into ice cream. It will make sauces richer and is a wonderful compliment for fish. You can also add a dollop to any soup or use as a topping for fresh fruit. Creme Fraiche can be whipped and if you like things a bit sweeter you can add sugar or honey and cinnamon and serve with strawberries.

This is a versatile staple of French cooking worthy of space in your refrigerator. It may be more expensive than sour cream but it has more uses and holds up when heated or reheated in the microwave. I took some Salmon into work with a sour cream based sauce and after I zapped it in the microwave I was left with a chunky curd accompaniment. If I had used Creme Fraiche, the sauce would have stayed the same.

Here is a recipe for a Blue Cheese Dip which can be thinned with half and half or milk to be used as a salad dressing. For a lower fat version, use skim milk and reduced fat mayo but never skimp on the cheese or Creme Fraiche.

• 1 cup Maytag Blue cheese, crumbled (or your favorite blue cheese, Buttermilk Blue will add more tang)
• 1/4 cup Creme Fraiche
• 1/4 cup mayonnaise
• 1/2 cup half and half
• 1/4 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• Freshly ground black pepper

Combine above ingredients and allow flavors to marry for a day or two to provide optimal flavor. Don't worry, it will stay fresh for about a week.

Sorry for my disapperence!

I have been a very very bad blogger. I am sorry that I have not posted in months. I have been very busy being pregnant but now Orion is out of the womb!

He is amazing and breastfeeding is going very well! It is astonishing seeing my body make milk to feed this little life. I have milked goats and now have had a more personal experience. His delivery was not ideal (induced only to have a c-section) but he arrived healthy but a bit angry. He immediately peed on a nurse.

He is not letting me sleep much at night and being awake for 20 hours a day will, hopefully, provide me with more time to work on this here blog. Because I do want to blog and think it will be nice to take a break from baby and indulge in some cheesy dialog.