Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Elegant Home-Made Tortilla Chips

MAKE YOUR OWN ELEGANT TORTILLA CHIPS

Frying Tortilla Chips for an Elegant Home-Made Southwest Appetizer

Posted at 12:16 PM on November 27, 2009
MAKE YOUR OWN ELEGANT TORTILLA CHIPS

You don’t have to throw out your tortillas if they are past their prime. Make them into tortilla chips, which will be very popular with your family and guests, as they are pleasingly different from those bought in the store.Take a stack of tortillas and dust between the layers with salt, pressing it into them. Then, pushing down hard with a large knife twice at different angles, cut the stack into quarters. Lower a handful at-a-time of uncooked chips into bubbling hot oil. For this light and crispy batch, I used a combination of soy oil, which is now sold as “vegetable oil”, and lard. Peanut or corn oil are also good for deep-frying tortillas. When the chips themselves have developed bubbles and are slightly brown, it’s time to remove them from the pot with a runsible or slotted spoon. Drain them on paper towels, and dust with more salt if desired. The cooking oil may be strained, refrigerated and re-used for French fries, yams or potato chips. My recipe for Elegant Guacamole goes very well with these tortilla chips. So do sour cream or crème fraîche, and a mixture of sliced jalapeños with melted Cheddar cheese, baked on top of the chips for a few minutes in a hot oven.

©M-J de Mesterton 2009

Home-Made Tortilla Chips: an Elegant American Appetizer

M-J de Mesterton’s Elegant Guacamole Recipe is Available on ElegantCook.net

For green chile powder, which is a good substitute for chopped canned or frozen New Mexico green chiles, go North of the Border.

Crème Fraîche

Home-Made Crème Fraîche

This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tang, crème fraîche is France’s favourite form of cream for use in cookery.
With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:
Two tablespoons of cultured buttermilk, preferably full-fat
Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche
will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

>Crème Fraîche

>Home-Made Crème Fraîche

This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tang, crème fraîche is France’s favourite form of cream for use in cookery.
With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:
Two tablespoons of cultured buttermilk, preferably full-fat
Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche
will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Crème Fraîche

Home-Made Crème Fraîche

This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tang, crème fraîche is France’s favourite form of cream for use in cookery.
With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:
Two tablespoons of cultured buttermilk, preferably full-fat
Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche
will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

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