I tried making creme fraiche according to the absurdly simple recipe online: stir two tablespoons of cultured buttermilk into a pint of heavy cream, and let the mixture sit out on the counter overnight.
It worked! It thickened up into a beautiful rich, creamy substance tasting faintly of buttermilk but mostly of sweet cream. I stirred it up and put it in the fridge. Now what’ll I do? If strawberries were in season, I’d sweeten some up and serve them on the creme, but other than that, I have no ideas. At least not this early in the morning.
Yum, good idea. I see a simple recipe in your link for a sauce of creme fraiche, parmesan, and garlic to dress tagliatelle. I have a batch of tagliatelle in the cupboard. That’ll be dinner tonight, I think.
I’ve been on a refried bean kick lately and a dollop of cool creamy dairy is a classic condimental contrast.
A can of La Preferita Authentic, it has a touch of lard.
About 15 whole cumin seeds, toasted in a dry skillet & pulvo a mano.
After the cumin is done and the pan cools a hair, I quickly toast, it burns fast, a fat pinch of guajillo chile powder.
Juice of a lime & some more salt.
I’ve been reheating covered in the microwave, a few minutes at 50%, stir, repeat. When hot, serve with chilled crema & cilantro.
I’d say put it on homemade poundcake or Madeleines. The slight twang of creme fraiche works especially well for me on slightly oversweet/over-rich baked goods.