Hey Donna and anyone else who wants to know. I...

2009-06-29T21:05:29.732-04:00

Hey Donna and anyone else who wants to know.

I've blogged several times about chicken and beef consommes and I've done veal stock too. Which is wonderful and rich and decadent.

I freeze the consommes in quart containers.

The veal, I freeze in ice cube trays. Pop out into freezer bags.

If you haven't made creme fraiche, do so immediately if not sooner.
Take one cup heavy cream, add 1 TB buttermilk, and 1 TB citrus.

I usually use lime, since I like hot peppers and cilantro and the lime seems to go very well with that. But you could use lemon juice.

Stir and cover and let sit at room temp overnight. Then stir the next morning (It will be thick.), cover, and refrigerate. Use as you would sour cream.

Sometimes I flavor it, add lime zest, cilantro, green onions, minced jalapenos. Really good.

For a sweet version for (I think I'd made) croissants, I flavored creme fraiche with orange juice and zest, honey, and something else I don't remember. Vanilla. Maybe brown sugar or a maple flavoring.

It's wonderful stuff and very versatile.

you never cease to amaze me. Your own consumme, yo...

2009-06-29T19:09:00.861-04:00

you never cease to amaze me. Your own consumme, your own salsa, your own creme fraiche. Love you.

Have you blogged about making chicken consomme?? I will check. Do you keep it frozen?

Comments on Kitchens Are Monkey Business: Rosie Makes A Chicken Wrap For Middle Hawthorne....

Hey Donna and anyone else who wants to know. I...

you never cease to amaze me. Your own consumme, yo...