Homemade Crème Fraîche

Tuesday, March 19th 2013 | Homemade Dairy Products

Crème Fraîche may be the easiest dairy product to make using only two ingredients. I pulled the recipe from Food52's cute tutorial. Crème fraîche is great if you have left over buttermilk and heavy cream you don't want to go to waste, to use as an spread on sandwiches, dollop in soups and salads or to impress your friends with simple, savory appetizers. Below is a surprisingly satisfying dish to provide or bring to a dinner party.

Anchovy & Crème Fraîche ToastsAnchovies are not only a top-notch, savory alternative to dousing your food in artificial seasonings containing MSG (monosodium glutamate), but are also among the list of fish that are high in EPA and DHA, which help contribute to your overall mental and heart health1. Be sure to buy your anchovies and other seafood products from trusted, reliable sources. 1 Can/Jar of Anchovy Fillets ( I bought my anchovies packed in parsley and olive oil, two other savory foods)1 Freshly-Baked Baguette of Your Choice, Sliced and Toasted in Drizzled Olive Oil1 Jar of Homemade Crème FraîcheSpread Crème Fraîche over toasts and top with anchovy fillets. Chop anchovies for less of a punch, if necessary. Reserve olive oil for baguette dipping.  Garnish with Fresh Herbs.  

1. Wittenberg, Margaret M. New Good Food: Essential Ingredients for Cooking and Eating Well. Berkeley: Ten Speed Press, 2007.