Toasted Cumin Seed Crème Fraiche
"Great on tacos, a garnishment for Cuban or Mexican soups...southwestern dishes, etc. Can swap out fraiche with sour cream or yogurt, just a different taste. A spin on Bobby Flay's recipe. Time does not include making the Creme Fraiche...can use store-bought."
- Ready In:
- 7mins
- Ingredients:
- 5
- Yields:
-
1 cup
ingredients
- 1 tablespoon whole cumin seed
- 1 cup creme fraiche
- salt & freshly ground black pepper
-
CREME FRAICHE
- 2 tablespoons cultured buttermilk, room temperature (at least 75 degrees)
- 1 cup heavy cream, room temperature (at least 75 degrees)
directions
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the creme fraiche and season with salt and pepper, to taste.
- To make creme fraiche: Place buttermilk and heavy cream in a sterilized jar. Shake slightly to combine ingredients. Keep in warm place for 12-36 hours until thickened.
- Stir the thickened creme fraiche. Cover and refrigerate for up to 10 days.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
