MISCELLANEOUS  
Baking Powder Home Made Self Rising Flour
Claified Butter Vanilla Extract
Creme Fraiche  

CREME FRÂICHE
A beautiful topping for Crêpes, Fruit, Caviar, Soup, etc.

This succulent invention by the French is very expensive to purchase in specialty food stores, yet costs only a few pennies to make. It has a flavor all its own, and can be used instead of sour cream as a garnish. It is particularly marvelous with caviar and over breakfast crepes. (Blintzes and fruit roll ups)

2 cups heavy whipping cream
1/3 cup whole buttermilk
1/3 cup sour cream

NOTE: This will remain until the expiration date of the milk. When you take it out of the refrigerator, it will be very thick. Room temperature will cause it to thin.



1. Split vanilla beans and set into a saucepan. Add water and sugar. Bring to a boil. Boil, stirring occasionally, 5 minutes. Cool and pour into a glass container with the vanilla beans. Pour Vodka and Bourbon into the container. Shake to incorporate. Allow to marinate at least two weeks. Use in dessert recipes.

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Food Protection Manager Certification Examination Exp. 9/14/2015