Creme fraiche is an ideal addition for sauces or soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings. Creme fraiche can be purchased or made easily at home by combining 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (70F) from 8-24 hours or until very thick. Stir well before covering and refrigerate up to 10 days.
Clementine Curd - Willow Bird Baking
I so want to make this. I love lemon curd, but the thought of clementine curd makes my mouth water. Seriously, a dollop of this curd on top of a fresh baked scone, or one my killer home made buttermilk muffins! Yummmm. From Willowbirdbaking.com (great recipes there.)
Never buy BUTTERMILK again...use what you already have in your kitchen! Homemade Buttermilk courtesy of Emeril Lagasse 4 1/2 teaspoons white vinegar, or fresh lemon juice 1 cup milk Directions Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle). Use as needed in a recipe, or cover and refrigerate until needed. <3 Emeril <3