Homemade Creme Fraiche
Silky, tangy, rich, and tart without being either sour or cloyingly heavy -- Homemade Creme Fraiche is extraordinary. It can be used in place of sour cream as a condiment, as an ingredient in dishes as diverse as velvety cooked sauces, salad dressings, or ice creams (stay tuned for a Lemon Balm Creme Fraiche Ice Cream). Or...it can be eaten straight or on cereal for a true breakfast of champions (don't tell Rebecca). Unlike sour cream or yogurt, creme fraiche does not curdle during cooking. Making your own Homemade Creme Fraiche is a lot easier than it sounds. This recipe relies on a simple fermentation, kicked off with a heavy does of an easily acquired starter (commercial live-culture yogurt) to guarantee consistently good results. While many creme fraiche recipes call for a buttermilk starter, I've found commercial buttermilk to be too variable in quality, freshness, and type of bacteria cultures used to deliver consistent results. The starter I use is unflavored, natural, no-additive, non-Greek style, commercial live-culture yogurt (I've had the best results using Danon brand). It is easy to find, cheap, consistent in quality and freshness, and nearly guarantees a perfect ferment every time. Note that this recipe takes about 1 day, so plan ahead, and get ready for nearly 2 pints of heaven. This recipe produces a thinner, subtler, more traditional home-style version of creme fraiche than the more sour cream consistency products you often find in the store. Once you've tasted this, there is no turning back!
We'd love to hear from you, how do you use creme fraiche in your kitchen?
Yield: 3 2/3 cup Creme Fraiche
Ingredients:
- 3 cups heavy whipping cream
- 2/3 cup live-culture yogurt (unflavored, natural, no-additive, non-Greek style)
Steps:
- Gather and thoroughly clean a medium bowl, whisk, and pitcher larger enough to hold 4 cups of liquid. Having spotlessly clean equipment will ensure a more consistent and delicious final product.
- In the medium bowl, whisk together cream and yogurt until smooth. Pour the mixture into the pitcher, and loosely cover with plastic wrap. The creme fraiche will need to "breath" as it ferments (the photo shows the bubbles that develop during fermentation).
- Allow the mixture to ferment undisturbed for 24 hours at room temperature (around 70 degrees). If your kitchen is warmer (say 75 degrees) you can stop fermentation after 18 hours. If it is much cooler (say 60 degrees) give it an extra 6 hours.
- When primary fermentation is complete (after the time given above) store covered in the refrigerator until use. You can store for up to two weeks. Your Homemade Creme Fraiche will be slightly thickened, tangy, and almost airy. It is ready to use at this point, but the flavor and texture will both improve with another day in the fridge. If you would like a totally smooth texture, whisk briefly before use. If you want a slightly thicker texture and tangier taste, allow to ferment at room temperature for an additional 4-6 hours more than the recommended times above.
Homemade Sauerkraut with Juniper and Caraway
There is something magic about fermentation. Take two humble ingredients (cabbage and salt in this case), combine in just the right way with a hint of spice, shepard the development of specific microorganisims, and a week later you end up with a completely transformed product. The cabbage has softened in texture and flavor, the harsh sulfur notes in fresh cabbage have been rounded out and enlivened with a bright crisp sourness, with hints of earthy, piney spice. Sauerkraut is a traditional comfort food for many people and a health food for others. It is rich in vitamins and minerals, and (if unpasteurized) loaded with health-giving micro-fauna. It is equally at home slow cooked with pork or piled on a hot dog, added to tacos or eaten straight out of the jar.
Marinated Feta with Rosemary & Juniper
This past weekend we had our first outdoor dinner party of the season and I had an edible centerpiece in mind while concocting this marinated feta with rosemary and juniper. This dish captures the soft light and open skies of an evening in early spring. Marinated feta is a fresh take on a cheese course that delivers a surprising burst of lemon and woodsy flavor to salty cubes of feta. We served marinated feta as an accompaniment to Paul's grilled Greek chicken and vegetables. The leftover feta, which grows more flavorful as it sits, can be added to grain dishes, mixed into omelets, pureed into dips or stuffed into veggies. The olive oil and herb mixture made a tasty addition to a salad vinaigrette, and would be delicious on pasta or used to sop up with crusty bread.
Lemon Balm Creme Fraiche Ice Cream
Lemon Balm Creme Fraiche Ice Cream is a subtle silky ode to early spring. The smooth tang of creme fraiche (ideally homemade) brings out the gentle herbaceous lemon-grass tones of fresh lemon balm. Lemon Balm or Bee Balm (see photo) is a hardy perennial herb of the mint family that even grows wild now in many parts of North America. If you can't find lemon balm, feel free to substitute another herb from the mint family or even lemongrass. The no-egg creme fraiche ice cream base is both quick and versatile. As fruits start coming into season feel free to adapt the flavor to what is fresh.
Tanzanian Style Sautéed Kale
Rural Tanzanian cooking is not something that frequently appears on cooking blogs, food TV, or even in restaurants for that matter. It is simple, hearty fare designed to nourish. It uses only local affordable ingredients, follows informal recipes, and is eaten communally. I grew up on this stuff, and I love it for its rustic simplicity and hearty flavors. Stripped of spice and other culinary crutches like butter, the art of this cooking lies in pulling rich complex flavors from simple and often bland ingredients. Seeing mounds of gorgeous greens in our CSA farmbox this week inspired me to make this dish from my childhood. Tanzanian Style Sautéed Kale is unembellished, relying on high-heat cooking and caramelization to bring out the rich complementary flavors of kale, tomato, and onion. I use baking soda in this recipe to mimic the taste of the locally harvested alkaline salts I grew up with. Baking soda can be a handy ingredient to use with greens as it helps to preserve their color and flavor while speeding up the cooking process. Traditionally, this type of greens dish would be served with a thick bready porridge called ugali...but it is equally delicious on pasta, grits, or as a stand alone side dish.
Tomato, Feta, and Garden Herb Toasts
With the first tomatoes and herbs of the season coming in, it is time to celebrate summer! Nothing highlights fresh-from-the-vine juicy tomatoes and backyard herbs like like Tomato, Feta, and Garden Herb Toasts. Brushed in olive oil, the bread is grilled for a warm smokey base. Basil and feta tossed tomatoes provide a vibrant topping to the an herbed creme fraiche spread. Tomato, Feta, and Garden Herb Toasts taste like summer, and are quick and easy to put together. We used a goat cheese feta from our CSA, an exquisite local find! This dish works beautifully as both an appetizer or a main.
