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.

3 comments:

The dB family said...

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

Blessings!
Deborah

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.

november as it looks now

"After the leaves come down, the countryside has an open look. New vistas appear, hills unseen when summer's wealth of green is spr...