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homemade vanilla extract

Thursday, May 8, 2014

I’ve had ‘make vanilla extract’ on my to-do list for quite some time, and finally got around to doing so. Ever since Ashlae sent me a bottle of her delicious brew, I just wasn’t satisfied with the extract I purchased in the store. So this week I got to work, slicing open vanilla beans, jamming them into pretty bottles, pouring vodka all over them, and shaking them gently.…

baking

crème fraîche

Friday, September 23, 2011

Barron’s food dictionary defines crème fraîche [pronouced krehm FRESH] as a matured, thickened cream [that] has a slightly tangy, nutty flavor and velvety rich texture. My own personal definition is the most creamy dreamy loveliness that tastes good on pretty much everything. It is tangy, similar to sour cream, but yet not too tart that it can’t be eaten straight out of the jar. And, it’s simple to…