|Doing What I Do Best: Baking For The Boys|
A few years ago my mom and I threw my sister a baby shower. We split the responsibilities and I happily took the post of menu planner/caterer (duh-that's my gig). So I sat down and worked up a menu, planned the table set up (my husband would divorce me if I used the term tablescape-he hates that term), beverages...you get the idea. Weeks before the shower my mom called and asked about the menu and I rattled off my ideas.
"What beverage?" she asked. "Oh, I was thinking of an easy punch called mock champagne, it was the most popular beverage we served at weddings when I catered." Silence. I could tell she wasn't buying it. Over the weeks she called a few more times with the same question, and I always had the same answer and she always had the same response.
Finally, the conversation changed and went a little something like this: "What beverage?" "Mock Champagne, take one bottle of Canada Dry and one bottle of any blend white grape juice and pour it a bowl. It is good. Very popular drink from that caterer I used to work for." "Oh, do you think people will like it?" I finally cracked, "Mom, do you really think I'd just put shit out on the table?"
The point of this story is to share how I feel about this blog. I'm just not going to post mediocre recipes so I can fill my archive box to the max. If the food is good, I'll share, and if not...sorry it just won't make the cut.
I'm not here to make money either, not that there is anything wrong with that-I just don't want to worry over something that is essentially my hobby. I'm not here to become popular or to impress anyone either. Am I looking for a book deal? No. I'm just here to share good, quality, unpretentious, budget (most of the time) and family friendly food with folks...and maybe make a few new friends along the way.
DIY: Crème Fraiche
Now on to the recipe. Here is an easy and great recipe for crème fraiche. I have difficulty finding crème fraiche at my everyday grocery store. I knew exactly what aisle it was housed on when I worked for a specialty food store years back and I must admit, it was quite pricey. This recipe uses a bit of time and a few staple ingredients (I used left over ingredients from my son's birthday party)-that's it.
I see creme fraiche caramel and creme fraiche based ice cream in the near future...
2 cups heavy cream
2 Tablespoons sour cream
• In a small bowl, combine the cream and sour cream, and mix well. Cover and let sit at room temperature overnight. Refrigerate until thickened.