I know I have been absent from posting for a long time once again! But this post is going to change your life so completely that you will see it was worth the wait!!
One of the many, many things that I miss not living in France is the crème fraîche. It can be hard to find here and usually pretty expensive when you do find it. And that makes me sad because I love it. A lot. The best thing about crème fraîche is that it can be used on dishes that are savory and sweet. A couple of months ago I decided to stop whining about not having any and try to make some myself. Well, I discovered that I am a complete idiot to have waited this long because it is so easy to make! And I felt that I really should share my joy with all of you, especially because it is the perfect (easy) thing for dad or the kids to make to add a little something special to Mother’s Day breakfast or lunch or dinner or dessert!
So here goes:
Ingredients
1 Cup Heavy Cream
2 Tbs Buttermilk
Step 1: Measure out 1 Cup heavy cream and 2 Tbs buttermilk (or just use that same ratio if you want a bigger batch)
Step 2: Combine the two ingredients in another container and stir.
Step 3: Cover with a clean cloth and let it sit at room temperature for about a day. This is really the hardest part – waiting! Once it has thickened you can stir it for an even consistency, cover it and put it in the refrigerator.
I do need to mention that I have had a few failed attempts this winter when our house was too cold so if you are crazy enough to live in a cold place like Montana make sure that your house is nice and warm when making this (or find the warmest spot in your house to let it sit).
Mother’s Day is coming up soon, so go buy those ingredients and get your first batch of crème fraîche started! It will keep for a week or more in the fridge. I recommend having a batch going at all times so that you never run out. And if you would like to make the delicious pancakes that are pictured up above to go along it, here is the recipe that I used.
by Jessie on February 22, 2013
I love snacking and any parent with kids knows that having healthy snacks around is essential. When we go on picnics my step-mother often makes great crackers that I have been wanting to share with you. They are delicious and a perfect substitute to wheat crackers. Here are two recipes, one with Almond Meal and one with Flax Seed. Flax has a very distinct flavor that some people don’t like so I imagine the almond crackers will be more popular in your household.
Garlic Parmesan Flax Seed Crackers
1 cup flaxseed meal
1/3 cup parmesan cheese, grated
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup water
Heat oven to 400 degrees. Mix all ingredients together (I use the food processor). Spoon onto a cookie sheet covered with parchment paper. Cover the mixture with another piece of parchment paper. Roll out the mixture to an even thickness to cover the parchment paper. The important thing is not to let it be too thin around the edges or that part will overcook. After you roll it out, take off the top paper and push the edges in with a knife to even the thickness. Score the cracker with a knife so that it will break into small pieces after baking. Bake until the center is no longer soft, about 15 to 18 minutes. If it starts to get more than a little brown around the edges, remove from the oven. Sometimes I take the edge pieces off and return the center pieces to the oven to bake a few more minutes. When cool, break into pieces and store in an airtight container.
Almond Crackers
1 cup almond meal
1 egg white
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
This recipe can be adjusted in many ways. You can add 1/2 cup of sesame seeds, sunflower seeds, or grated cheese, or any sort of spices or herbs to customize. I like to add a teaspoon of smoked paprika. If the mixture is a little dry, just add a tiny bit of water. Roll it out and score just as in the recipe above. These crackers need to be baked at a lower temperature, however. Bake them at 325 degrees for 10 to 15 minutes, or until golden brown. Store in an airtight container when cool.
