Friday, April 15, 2011

creme fraiche

A spring in my step these days. The weather is cooperating and creating blissful mornings and evenings.
The list of things that need to be done seem endless, like a race with no end. Therefore, I adore it when I find something that is simple and quick to do, it adds skip to my step too.

A very simple and quick creme fraiche recipe:

1 cup heavy cream
2 tablespoons of buttermilk

Shake in jar and set it on the kitchen counter for at least 8 hours, until thickened. Stir. May be kept in the refrigerator for about 10 days. Use in sauces, soups, over fruit, etc. But for me...

... it is ready for a new recipe I have been wanting to try using canned tuna. Let me say here, I enjoy canned tuna in a salad for a sandwich, but casseroles made with canned tuna, frankly, gag me! Yet, I am always seeking for a possible tasty dish that will utilize a can of tuna fish.

I found one here. (Molly Wizenberg's, A Homemade Life). These are quite tasty, certainly good picnic fare since I preferred them cold the next day. I husband did not like the color of them (orange), possibly due to the tomato paste, so I am considering leaving that ingredient out and adding fresh chopped tomato and a dab of mayonnaise next time.


The dB family said...

I don't believe I've ever had creme fraiche. It sounds devine -- as does the recipe with the tuna!


Life In a Little House said...

Hmmmm I have never had creme fraiche nor have I heard of it before ~I will also have to check out that recipe you shared ~Have a great weekend Love Heather

crochet lady said...

Huh, that is something I've never tasted or used. It does sound like a elegant addition to tuna salad.

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