Sunday, January 20, 2013
Sunday, January 13, 2013
Crème Fraîche is a velvet-textured cream with a tarty and nutty flavor. A staple of French Cuisine, Crème Fraîche can be used as an ingredient for sauces, pastry, custard, or as a topping on pie, fruits and soups.
There are time when your recipe calls for Crème Fraîche and you don't have any in your pantry, or they don't sell it in your local supermarket. Crème Fraîche is not easily available everywhere and can cost a little too much. Why go over your budget or spoil a nice dessert or dinner, when you can make your own Crème Fraîche in advance. The thing about making a good tasting Crème Fraîche is always use the thickest, best-quality cream.
Crème Fraîche Substitute Recipe1
Use 2 cups heavy cream and whisk in 2 tablespoons sour cream. Keep in a glass bowl or jar on the countertop overnight. Refrigerate at least 4 hours before using. Use pasteurized cream, not ultra-pasteurized, if possible. You can also use buttermilk instead of the sour cream. Keeps for a couple of weeks in the fridge.
Crème Fraîche Subsitute Recipe2
You will need 1 cup heavy cream, ¼ cup buttermilk and 1 tablespoon of lemon juice. If possible, allow the cream and buttermilk to sit out at room temp for an hour or two to take the chill off. Whisk everything together in a glass or ceramic bowl or a mason jar. Cover with plastic wrap, a tea towel, or a lid and let sit about 8 hours in a warm spot. It should look like the consistency of pancake batter and smell fresh and a little sour (like buttermilk). Refrigerate before using to let it finish thickening up. Use within two weeks.
Saturday, January 5, 2013
With all the rush and merriment during the holidays, this is definitely an impressive and sumptuous dish to prepare. Tops this took 30 minutes to cook, and off the plate in a much lesser time.
|two slabs of marbled ribeye , cream and butter|
Saturday, September 22, 2012
Friday, August 10, 2012
2 c bread flour
1 c wheat flour
2 tsp yeast
1 tsp salt
5 tsp sugar
1/3 c buttermilk
1-1/2 c lukewarm water
Mix first 6 ingredients together in a mixing bowl.
Add water.Stir them together until gooey.
Cover with damp towel and let dough sleep for 12-20 hrs.
After sleeping, the no knead bread dough should look frothy and bubbly.
Dump out on lightly floured surface.
Wet your hands. This will prevent the very sticky dough from sticking to your hands.
Turn dough blob over so that you get a nice, smooth, tight surface.
Tuck the dough and put dough in bread pan. Let rise until double in size for another 2 hours.
Preheat oven to 450F for 30 minutes or longer.
Dust dough lightly with flour before putting in the oven. Bake for 30 minutes until crust is golden brown.
Cool on rack. Best with butter and Kalles.
Flaskpannkaka recipe, Swedish oven pancake best with bacon and lingonberry-jam.
1 c Wheat Flour
2 c Milk
pinch of Salt
3 tbs Butter
1 c Bacon
1. Start with the batter, mix the flour and the salt. Add the milk, pour it over the mixture slowly to avoid lumps. Finally whisk down the eggs.
2. Preheat oven to 175 celcius. Line the bottom of an oven tray with strips of bacon and teaspoon of butter. Put in oven for 5 minutes of until bacon turns golden brown.
3. Carefully pour over the batter and make it sure it's evenly divided over the tray.
4. Continue baking in the oven for approximately 25 minutes at 225 celcius or 437 fahrenheit until firm and golden.
I like this best served with my favorite jam and a glass of red grape juice.