Free Recipes Archive
1 cup creme fraiche 1/2 cup sugar 1/2 cup milk Dash salt 2 egg yolks 1/2 cup Boysenberry Puree [recipe below] 1/2 teaspoon vanilla Combine creme fraiche, sugar, milk and salt in heavy-bottomed pan. Bring to simmer over low heat, Read More …
Makes 6 servings 2 pounds asparagus 1 medium white onion, chopped 3 tablespoons butter, unsalted 5 cups chicken broth 1/2 cup creme fraiche 1/4 teaspoon lemon juice salt and fresh cracked pepper to taste Cut off the tips of a Read More …
To make this finest cut of beef even more delicious, coat the filet with a zesty combination of garlic bread crumbs, walnuts, horseradish and creme fraiche. 1 tablespoon olive oil 2 shallots, sliced thin 1 teaspoon minced garlic 1/2 teaspoon Read More …
Black pepper potato chips (use kettle-cooked, which are sturdier) are a surprising and delicious base for this starter. 1/4 cup creme fraiche; or sour cream 1 1/2 teaspoons finely grated lemon peel 16 large black pepper or salt-and-pepper potato chips Read More …
Makes approximately 4 servings (as long as jars are the same size) For the Salmon: 4 shallots, minced 6 stalks of celery, minced 1lb unsalted butter 1 tsp fennel seeds 1 tsp dill seeds 1 tsp coriander seeds 1 tsp Read More …
4 large brown or white eggs, or a mix 1/8 cup heavy cream Coarse salt and freshly ground pepper 2 tablespoons unsalted butter Creme fraiche, or sour cream, for serving Salmon roe or sevruga caviar, or both, for serving Bring Read More …
The French version of fresh, heavy cream, it’s thicker and more tart. Delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings. It is the ideal addition for sauces or soups because it can be boiled Read More …
Creme Fraiche is widely used in France, where the cream is unpasteurized and contains the “friendly” bacteria necessary to thicken it naturally. Since creme fraiche doesn’t curdle when boiled, it’s the ideal thickener for many sauces and soups. 1 cup Read More …
1/2 cup whipping cream, not ultra pasteurized 1-1/2 teaspoons buttermilk Combine cream and buttermilk in a small jar. Cap jar and shake well to mix. Let mixture stand at room temperature 4 to 8 hours; it will thicken slightly and Read More …
STRAWBERRY SORBET Makes 1 Quart 2-1/2 pounds strawberries, preferably organic, rinsed and hulled 1/4 cup honey, or to taste 1 cup superfine sugar Pinch of kosher salt BISCUITS Makes 8 or 9 1-1/2 cups all-purpose flour, plus a little extra Read More …
1 cup whipping cream, 1 (8 oz.) carton sour cream 1/4 cup powdered sugar In chilled bowl, beat whipping cream, sour cream and powdered sugar until thick and creamy. Refrigerate, covered, several hours or overnight. Amount: 2-1/2 cups. Post Views: Read More …
STRAWBERRY SORBET Makes 1 Quart 2-1/2 pounds strawberries, preferably organic, rinsed and hulled 1/4 cup honey, or to taste 1 cup superfine sugar Pinch of kosher salt BISCUITS Makes 8 or 9 1-1/2 cups all-purpose flour, plus a little extra Read More …
STRAWBERRY SORBET Makes 1 Quart 2-1/2 pounds strawberries, preferably organic, rinsed and hulled 1/4 cup honey, or to taste 1 cup superfine sugar Pinch of kosher salt BISCUITS Makes 8 or 9 1-1/2 cups all-purpose flour, plus a little extra Read More …
1 cup whipping cream, 1 (8 oz.) carton sour cream 1/4 cup powdered sugar In chilled bowl, beat whipping cream, sour cream and powdered sugar until thick and creamy. Refrigerate, covered, several hours or overnight. Amount: 2-1/2 cups. Post Views: Read More …