Crème Fraiche

Ingredients: 1 pint heavy cream 2-3 tablespoons cultured buttermilk Instructions Gently stir the heavy cream and buttermilk together and leave in a warm spot (about 70-75F) for 12-24 hours, or until thickened. Refrigerate for 24 hours before using, and keep refrigerated from there on out. Use within a week or two.  To make your crème…

Popovers with Dill, Crème Fraiche, and Beets

Popovers. Light and airy, easily made but seemingly fancy when dressed up with garnishes. Mine feature tangy créme fraiche and, in a gesture to my Latvian heritage, bites of earthy-sweet beets and fresh dill.

Creamy Wild Mushroom Soup with Crème Fraiche

As Spring approaches, and with it, the opportunity to forage for morels and other wild mushrooms, I want to share my recipe for a wild mushroom soup. Creamy and velvety, yet brightened up by a dollop of crème fraiche and topped with a crispy mushroom, it’s a self-indulgent treat to tide you over until winter passes.