|Chef's Corner Week of November 29, 2010|
Monday, November 29, 2010
Happy December to one and all!
Now that the clock is ticking and we all dash around like maniacs trying to get it all done in time PLEASE take a little time to appreciate the season.
The best piece of advice that I can give you in preparing any celebrations is to keep it simple. We all want to impress and delight but we never seem to have quite enough time to get it just right.
This year, my friends, think about this approach:
Rather than attempting the recipe that you saw on the Food Network, no matter how easy they said it was, prepare one of your own favorites that you know like the back of your hand.
Relax and enjoy your party...after all, you are the host(ess) with the most!
I would also like to thank all that attended the wine tasting on Saturday and encourage you to keep checking the web site for recipes and other tidbits in the weeks to come.
Tips for tastings:
As a change from the horseradish sauce that we always seem to serve with beef, try some thyme and creme fraiche. This is an elegant addition to the table and is easy to prepare.
(a great alternative to sour cream)
This sauce will keep about 2 weeks in the refrigerator
1 to 2 tablespoons cultured buttermilk
2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)
Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer).
Pour into a clean glass jar.
Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened.
Remove the small "leaves" from 4 sprigs of fresh thyme and chop them up until you can easily smell the aroma then add to the mixture.
Stir and refrigerate at least 24 hours before using.
Make it without the thyme, add a little powdered sugar and you have a great topping for dessert...especially over berries.
Let me know how it goes!
Best to all of you,