Homemade Crème Fraîche

This recipe comes from the book "Breakfast in Bed," by Jesse Ziff Cool.

According to Jesse, crème fraîche is traditionally made with buttermilk, but Julia Child discovered years ago that blending sour cream with heavy cream produces the same results.

Martha Stewart and others use crème fraîche frequently. I seldom see it in the dairy case in the grocery stores. The history of crème fraîche can be found here.

Ingredients:
2 cups heavy cream
1/2 cup sour cream

Stir the heavy cream and sour cream together in a saucepan. Heat it over medium heat just until it's slightly warm to the touch (about 90 degrees), about 3 minutes.

Pour the mixture into a clean ceramic bowl, cover it with a cloth, and put it in a warm spot--a place where you would put bread dough to rise--for about 8 hours. Refrigerate it overnight. The thickening will continue as it cools, and the creme will be ready to eat in the morning. It will keep in the refrigerator for several weeks.

Use crème fraîche in place of whipped cream for fresh fruits. It can be used as a topping for some soups and in some casseroles.

Another recipe for creme fraiche here.

Homemade Crème Fraîche

Crème fraîche is very easy to make at home. Below is a recipe and whilst it takes a while to make, it’s certainly worth giving it a try.

Preparation time: 8-14 hours

Ingredients

240ml/8fl.oz. Double/Whipping Cream
2 tbsp Buttermilk

Instructions

Place all the ingredients in a glass bowl, mix well, cover, and leave to stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well, cover with clingfilm, refrigerate and use within 10 days.

Potato Soup

This is a recipe I got from a former assistant of mine, Elone. I haven't made it in years because I seldom eat potatoes, but it is an excellent recipe. I am also careful of the amount of sodium I eat, and the soup mix has more than enough!

4 cups peeled & cubed potatoes
1 cup diced celery
1 quart chicken broth
1 cup water
1 package Home Style Vegetable Soup (Mrs. Grass) (check out the sodium in this!)
1/4 cup butter
1/4 cup flour
2 to 3 cups milk
8 ounces Velveeta cheese or grated cheddar cheese

In a kettle, combine the vegetables and broth. Cook to boiling, cover, reduce heat and simmer for 20 minutes or until the vegetables are tender.

In a separate pan, melt the butter. Blend the flour, some salt and pepper and milk. Cook until it thickens, stirring constantly. Add this to the potato mixture. Heat to a slight boil.

When serving, garnish with cheese and parsley.

Optional--add brocolli and shredded carrots to the vegetables.

Yogurt

Equipment

1 large heat proof bowl
measuring cups, spoons
jars to store yogurt in
oven

3 cups instant powdered milk
1/2 teaspoon unflavored gelatin
1 Tablespoon sugar or honey
1 large can evaporated milk
3 Tablespoons yogurt
water

Add 1 cup boiling water to softened gelatin. Add sweetener (It takes the edge off) and let the mixture cool a bit.

Preheat oven to about 275 degrees.

Mix 3 cups powdered milk with 3 cups water. Add 1 large can evaporated milk, 2 more cups tepid water and the gelatin mixture. Add yogurt and stir thoroughly. Cover bowl, put in oven and TURN THE OVEN OFF. Leave overnight or 8 to 10 hours. Makes 2 quarts and is foolproof.

Gulliver's Creamed Corn

8 cups corn
1 cup whipping cream
2 teaspoons salt (or use 1 teaspoon)
1 teaspoon sugar
Butter or margarine
2 teaspoons flour
Grated Parmesan cheese

Cut corn from cobs and place in a saucepan with whipping cream. Bring to a boil, reduce heat and simmer 5 minutes. Stir in salt, sugar and MSG. Melt 2 teaspoons butter in a small pan and stir in flour. Do not brown. Stir butter-flour roux into corn and cook until slightly thickened. Turn corn into oven-proof casserole, sprinkle with cheese, and dot with butter. Brown under broiler. Makes 8 to 10 servings.

Brattens Famous Clam Chowder

Smooth, creamy, and sooo good! This recipe comes from Brattens which used to be located in Salt Lake City, Utah, years ago. It's been gone for years, but this clam chowder lives on. What a legacy!!

1 cup onions, finely chopped
1 cup celery, finely diced
2 cups very finely diced potatoes (peeled)
2 (6 1/2 ounce) cans minced clams, and juice
2 tablespoons red wine vinegar
3/4 cup butter (not margarine)
3/4 cup flour
1 quart half-and-half (cream)
1 1/2 teaspoons salt
pepper to taste


1. Put the prepared vegetables in a saucepan.
2. Drain juice from clams and pour over the vegetables.
3. Add enough water to BARELY cover.
4. Simmer, covered over medium heat till barely tender.
5. (DO NOT overcook!).
6. In the meantime, melt butter in another meduim saucepan.
7. Add flour.
8. Blend and cook, stirring constantly; add the cream.
9. Cook and stir with wire whip, until smooth and thick.
10. It is important that you stir constantly while cooking.
11. Add undrained vegetables, clams and vinegar.
12. Heat through, but do not boil again.