That's Creme Fraiche for me. I can eat it by the spoonful, straight out of the container, but I usually restrain myself.
It's so good on baked potatoes, used in Deviled Eggs, I've pretty much substituted it for sour cream and greek yoghurt in almost everything I cook.
And it's not that bad for you either. It's got protein and calcium and doesn't really have a lot of fat, cause the flavour packs a punch. So a little goes a long way.
I saw a recipe for Cucumber Salsa awhile back and the dressing called for Sour Cream.
Yeah right, I thought. I'll see your Sour Cream, and raise you some Creme Fraiche.
And I was right. WOW! I'm even more in love than before.
I brought this to my weekly Friday gathering. And those people who could eat cucumber and cilantro liked it, as did I. Well, actually I think I loved it. And I will make it again. Just one warning though, if you dress it too early, you will end up with a fair amount of liquid, but you can just drain that off if you like. I served this with pita chips, but I think it would go well with just about anything.
Recipe- adjust to your own tastes
2 cucumbers, peeled, seeded and diced very fine
1-2 Roma Tomatoes, diced very fine
1/2 red onion, diced/minced
1/4 cup chopped Parsley
1/4 cup chopped Cilantro
1- 2 garlic cloves, crushed and minced
1-2 Jalapeno's seeded and diced finely
1/2 cup Creme Fraiche
1-2 tsp. Lemon Juice
1-2 tsp Lime Juice
1/4-1/2 tsp. Cumin
Mix the fresh veggies together and give them a quick grind of sea salt, let them sit for awhile and get acquainted.
Toss the veggies together.
Mix dressing ingredients together and let that sit in the fridge for a little.
Just before serving, pour dressing over the cucumbers and mix together, serve with crackers or pita bread or tortilla chips.
I wonder how this would taste on a sub? hmmm, I think I'm getting ideas.