Hot July afternoons beg for desserts made with creme fraiche. Why? It has a rich tanginess that you just can't find with milk or cream. It offsets the sweetness of summer berries perfectly, and adds another layer of flavor to ice creams, popsicles and other frozen desserts. And: it's easy to make all on its own. Creme Fraiche tastes like the marriage of yogurt and sour cream, yet it's generally thicker than both and has a characteristic mild tanginess that works so well in both sweet and savory cooking. You can certainly buy it in the supermarket, but it's so simple (and cheap) to make (it's done by just mixing buttermilk to heavy cream and allowing it to sit out at room temperature for several hours). For a complete refresher, we wrote about a DIY recipe a few years back: creme fraiche.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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