Mushroom Duxelle

 It's Sunday Funday again, and this time round I'm going to share a favorite of mine.  

I don't think I've ever shared the fact that I love mushrooms, I'll cook up a package and just eat them, for breakfast, on toast with a piece or two of bacon.  OMG, one of my all time favorites.  

This week, Camilla of Culinary Cam is hosting and asked us to come up with some nibbles for New Years Eve.   

My idea of a perfect New Years Eve is to stay home and party in my living room, with some good noshes.  And this is perfect, you can make it for yourself or bring it to a party or ?  you choose.   I'll be over here in the corner eating my contribution, well, I might share if you're good.   

I served this with my home made No-Knead bread, made into baguettes.   I first made this bread several years ago as part of a group that used to post once a month, called Secret Recipe Club.  I've probably made hundreds of loaves since that initial loaf.   I used to bake them and sell them at a local farmers market, and they've always been popular.  I make them now for myself, cause I like them.   Actually, I made some baguettes with my No-Knead recipe, baked, cooled and then sliced the bread and served it with the Duxelle.  BTW, this is pronounced Duke-sel, not duxxell.  I got corrected, when I told someone what it was.  

Enough about the bread, you're here to make some of this lovely Mushroom Duxelle.  Cause you've got plans for New Years Eve, and need an amazing and surprisingly easy to make appetizer to bring.   Or to the last minute gathering, you just got invited to.  

BTW, this is usually what is wrapped around a Beef Wellington, underneath the puff pastry.  

To start with.   Pick up some lovely fresh mushrooms, make sure they pass the poke test and aren't spongy.  My personal thing, I like firm mushrooms, and not spongy ones.   I usually buy the white button mushrooms, mainly cause they're readily available and affordable. 

Wash and wipe off the mushrooms, cutting a thin slice off the stem and discarding it.  Then process the mushrooms in a food processor, along with the shallots, and garlic.   Then place the mixture in a fry-pan along with the butter and saute until all the moisture is gone from the mushrooms.  I like to add the fresh herbs at this point and stir them through.  But if I've used dried herbs, I'll put them in right away and let them kinda hydrate along with the cooking mushrooms.   

They should be looking kinda like mushroom paste at this moment.  I do have to say, this is not a great looking dish, it's not all purty and bright, but gosh dang, it sure tastes amazing.  Serve them as I do with some lovely slices of baguette, or toasted crostini or even crackers if that's your vibe.     

Recipe next

Mushroom Duxelle on Toast

Yield: 4-6

Author: Sid's Sea Palm Cooking adapted from many recipes

Prep time: 5 Min Cook time: 15 Min Total time: 20 Min

A festive fun appetizer or nosh for New Year's Eve or any special occasion - also great for a Beef or Veggie Wellington.

Ingredients

Mushroom Duxelle

• 1 lb. fresh mushrooms - button, crimini or mixture of mushrooms
• 1-2 shallots-
• 1-2 cloves garlic
• 4 tablespoons butter
• 1-2 stalks fresh parsley - just the leaves, finely minced or chopped - you can also use fresh or dried thyme - 1-2 teaspoons if using fresh, or 1/2 tsp. if using dried thyme.
• Salt and pepper to taste

Instructions

1. Melt butter in large pan. Finely chop mushrooms, either by hand or in a food processor. I put the mushrooms in a food processor.
2. Mince shallot/s and garlic and saute in pan with butter, until softened, but not browned. Add the finely minced/chopped mushrooms and cook over medium heat, stirring often until most of the liquid in the mushrooms has cooked off. This will take a while. It did for me. The mushroom mixture will be sticking a little on the pan by then, and will resemble a bit of a paste. Remove from heat and add finely chopped parsley, just the leaves and stir together. Taste a bit and add pepper and salt if desired. Serve on toast triangles, while warm, also tastes great cooled. This is perfect on fresh made baguettes, bruschetta or even slices of toasted homemade bread. The mixture will keep up to 4 days in the refrigerator and can be easily heated up again, in a buttered pan.

 

Did you make this recipe?

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• An Elegant Start to a Dinner Party for the 4th Day of Christmas by A Day in the Life on the Farm
• Boiled Egg Sandwiches by Sneha's Recipe
• Fried Cheesy Pickles by Amy's Cooking Adventures
• From Cheesy to Chocolatey - Using My Caquelon All Evening Long by Culinary Cam
• Mushroom Duxelle on Toast by Sid's Sea Palm Cooking
• Scotch Quail Eggs by Food Lust People Love

I had some leftover Duxelle and froze it in small cubes, but before I did that, I added some to my brown gravy and served it over some leftover roast beef on top of a Yorkshire Pudding wrap.  That oomphed up the gravy to another level entirely.   I've actually been enjoying these wraps for awhile now.  

Shrimp Turkey centerpiece for Fish Friday Foodies

 

BTW, that skewer on the left, kept twisting on me and would not stay still. So I told it, I was taking his picture anyway. 

Years ago I made one of  these for a T-Day family gathering.

Back in olden times when it was almost mandatory for the entire extended family to gather at one house, sit around a table groaning from the weight of the food placed on it, and eat til you were stuffed.

I was kinda new to the whole thing, my family gathered on Thanksgiving, the Canadian Thanksgiving that is, but it was an adopted holiday for us as immigrants.  

Then I married an American and found out that Thanksgiving is a BIG DEAL!!!!  So one T-Day I made a 'turkey' using a yellow squash, an acorn squash, and shrimp.   I want to say everyone loved it, well, they loved the presentation, but there were only three people there who even liked shrimp. I'd thought it would be a great appetizer as well as being a fun one.

One nephew managed to eat almost every single shrimp, cause he loved shrimp.  

Even though T-Day will be low key here, I decided to try and recreate it, but just for me. Cause, again, I'm the only shrimp lover in-house.

I'm doing this totally from memory.   I'm posting this for our Fish Friday Foodies theme, and   Wendy of A Day in the Life on the Farm is our hostess this month and suggested the following; Do you ever serve fish or seafood for Thanksgiving? Many people enjoy Oyster Stuffing in their turkey or shrimp cocktail as an appetizer. Share a seafood or fish dish that complements your turkey or perhaps even replaces the traditional turkey.

If you've read any part of this blog, you may have figured out I like appetizers.  Heck, I even published a cookbook full of appetizers called Nibbles and Bites. 

This is a totally fun appetizer and or centerpiece, it also serves nicely as a center point on a buffet. 

Without out further ado, and there is no real recipe to follow, exactly. Just use your imagination.  

I did. 

You do need a few basic food items though.  

An acorn squash, a yellow squash, a carrot, and shrimp.  The rest is up to your imagination. 

And some long skewers.

I used shrimp, black olives, some garlic stuffed green olives, carrot curls, and some cherry tomatoes.

Here is how I did it. 

Poach the shrimp in some seasoned water.  I used some candied ginger which I simmered for 30 minutes before adding the shrimp.   Cook the shrimp until done.  Take out, drain and place in fridge or on ice to cool. 

Cut a thin slice off the bottom of the acorn squash, this will keep it from rolling.  

Trust me on this, it's important. 

Get the toothpicks out, cause you'll be needing them.  

Cut a nice crooked piece off the neck of a yellow squash.   

Next cut a thin slice off the narrow end of the acorn squash. 

You'll be fastening the piece of yellow squash to the acorn squash to make the head.  

Make a carrot curl, and use a piece of toothpick to fasten it to the bottom of the piece of yellow squash, this is for the turkey beard. 

Determine how many skewers you're going to need, and poke the corresponding number of holes into the larger end of the acorn squash.

Build each skewer alternating shrimp with olives and tomatoes until you have enough to make a 'tail' on the turkey.  

You can put eyes on the turkey using a cut up black olive, and toothpicks to secure it.

Stick the sharp point of the skewer into the holes in the acorn squash until all the skewer have been used.  

 

Serve.

Print

Shrimp Turkey Centerpiece

Yield: Centerpiece, but you can eat it.

Author: Sid's Sea Palm Cooking -

Prep time: 15 MinTotal time: 15 Min

Have some fun with a totally edible centerpiece or appetizer with this Shrimp Turkey.

Ingredients

• Acorn Squash
• Yellow Squash
• 15-18 shrimp, cooked and cooled
• 12-15 large black olives 
• 4 garlic stuffed green olives
• 1 carrot curl
• 13-15 cherry tomatoes
• Skewers
• Toothpicks
  

Instructions

1. Poach the shrimp in some seasoned water. I used some candied ginger which I simmered for 30 minutes before adding the shrimp. Cook the shrimp until done. Take out, drain and place in fridge or on ice to cool.
2. Cut a thin slice off the bottom of the acorn squash, this will keep it from rolling.
3. Trust me on this, it's important.
4. Get your toothpicks out, cause you'll be needing them.
5. Cut a nice crooked piece off the neck of a yellow squash.
6. Next cut a thin slice off the narrow end of the acorn squash.
7. You'll be fastening the piece of yellow squash to the acorn squash to make the head.
8. Make a carrot curl, and use a piece of toothpick to fasten it to the bottom of the piece of yellow squash, this is for the turkey beard.
9. Determine how many skewers you're going to need, and poke the corresponding number of holes into the larger end of the acorn squash.
10. Build each skewer alternating shrimp with olives and tomatoes until you have enough to make a 'tail' on the turkey.
11. You can put eyes on the turkey using a cut up black olive, and toothpicks to secure it.
12. Stick the sharp point of the skewer into the holes in the acorn squash until all the skewer have been used.

Created using The Recipes Generator

 

 

 

• Cheesy Shrimp Stuffed Poblano Peppers from Food Lust People Love
• Crab Stuffed Deviled Eggs from Palatable Pastime
• Cracked Crab with Lemongrass, Black Pepper, and Basil from Culinary Adventures with Camilla
• Shrimp Mini Quiche Appetizers from Karen's Kitchen Stories
• Shrimp Turkey Centerpiece from Sid's Sea Palm Cooking
• Crispy Brussels Sprouts Salad with Seared Scallops from A Day in the Life on the Farm
• Pumpkin and Shrimp Bisque from Making Miracles
• Thai Noodles With Shrimps from Sneha's Recipe

 

Ground Beef and Butternut Squash Soup for Soup Saturday Swappers

Wow, where does the time go?  I know cliche, but as I get older it seems like the time stream has sped up, and I keep getting surprised when something comes up suddenly, cause I swear I still had time.   

You see, it's time for Soup Saturday Swappers and well, gee, I'm getting in under the wire here.  sigh.

This group was started by Wendy of A Day in the Life on the Farm, and every month we make a different soup, inspired by a theme.  This month it was Beef Soup or Stew.  

Rebekah of Making Miracles is our hostess this month and her suggestion was Beef Soup or Stew.  

(In the original post I forgot to mention and thank her for the suggestion, I'm trying to make it up now.)

It's not quite soup season here in Florida, it's hot, and we're still in the grips of Hurricane season and I, along with many others are keeping a very close eye on any and all activity off the coast and in the Gulf of Mexico.  

Personally, I'm ready to duck and run.  

I've also been making a fair amount of soup lately, cause I like a bowl of soup for lunch or dinner.  It fills me up, tastes great and is low, usually, in calories.  I've been freezing it in single portion sizes. 
All of which is leading up to this.  

I went searching on google, and found my inspiration here but of course, I did play a little with it as well.  Cause you know, I had to.   

The kale I was going to use for the soup, well, it wasn't worth the energy to cook.  But I had some leftover Collard Greens so I subbed that in, and well, here's the soup.    

I have to say, I loved this soup.  The contrast between the slightly sweet of the Butternut squash and the zestiness of the soup.  Although I did pair it with a slice of my No-Knead bread.  They made a good pair.  

I had to boast a little, this was the bread that went so well with the soup this month.  No Knead bread made with the whey from a batch of Ricotta Cheese I made earlier. 

But don't stop at my recipe, keep scrolling down and check out what my fellow Soup Swappers came up with this month.  

 

Print

Ground Beef and Butternut Squash Soup

Yield: 6 servings

Author: Sid's Sea Palm Cooking -

Prep time: 6 MinCook time: 30 MinTotal time: 36 Min

Ingredients:

• 6 cups Homemade Chicken or Vegetable Stock
• 4-6 oz. Lean Ground Beef
• 1 large or 2 small garlic cloves, slivered
• 1 tablespoon EVOO
• 1/2 cup chopped Leeks, white part
• 1 cup peeled and cubed Butternut Squash
• 1 cup chopped tomatoes (I use some from my freezer)
• or
• 1  15 oz. can diced tomatoes in juice
• 1 cup collard greens
• Salt and pepper to taste
• To serve - top bowls with 1 teaspoon finely minced Chives

Instructions:

1. Saute the beef in the olive oil, until done, then add the garlic and leeks to the meat and let cook for a couple of minutes.  Add the stock, and the rest of the vegetables and cook for an additional 20 minutes or until the butternut squash is cooked.  
2. Serve hot with a slice of bread and sprinkle of fresh chives.

You can also make this totally vegetarian just by leaving out the ground beef.  

Created using The Recipes Generator

• Beef & Vegetable Stew by Sneha's Recipe
• Beef Tongue Stew by A Day in the Life on the Farm
• Chunky Beef and Vegetable Soup by Making Miracles
• Feijoada To Delight a Carnivore by Culinary Adventures with Camilla
• Ground Beef and Butternut Squash Soup by Sid's Sea Palm Cooking
• Guinness Beef Stew by Karen's Kitchen Stories
• Nikujaga - Japanese Beef Stew by Pandemonium Noshery
• One Pot Frozen Vegetable Ground Beef Stew by Faith Hope Love & Luck
• Pantry Beef Vegetable Soup by Palatable Pastime

Roasted Salted Almonds in the Toaster Oven

I got a craving one day for salted, roasted almonds but the only almonds I had inhouse were raw.  

So I played around a little, made up some heavily salted water, dropped the raw almonds into it, let them soak for a little while and then spread them out on a tray and toasted them in my toaster oven. 

VOILA!!!!  Success, they were about perfect.  A hint of salt, perfectly roasted, and a little bit too moreish.   

It only took a day or so for them to disappear. 

 

I've since consumed probably more than my share of these little gems, and decided it would be perfect to share for Multi Cooker Monday.   

Hosted by Sue of Palatable Pastime, we're a bunch of blogger who share recipes and how to hints for using various small kitchen appliances. 

I love using my little toaster oven and use it several times a week.  It's so much more efficient than heating up the big oven, and perfect for making just enough for two, or one person. 

So here goes, and it's not so much a recipe, but more of a suggestion on how I do it.  Your toaster oven may vary, mine is a very basic Black and Decker.  

Raw Almonds

Salt

Water

Dissolve about 1-2 tablespoons of salt in about 1 cup of water.  Place a cup or two of raw almonds in the salt mixture and let sit for a few minutes. 

Take the almonds out of the salt water, and spread in a single layer on a pan that fits in the toaster oven.  Roast at 375 for 12-15 minutes and then turn off the oven, and walk away and let the nuts sit in the oven til cool. 

 I do check them out at the 12 minute mark to make sure they haven't gotten too 'done'.  

And that's it, you now have some lovely salted nuts ready for munching.  

Best part of this, you can make the salt water bath as salty as you like.  Less salt or more salt. 

I've had some fun participating in Multi Cooker Monday in the past.    I use my toaster oven and crockpot a lot, and have featured recipes from both.  A couple months ago I made some lovely No Knead Rolls in my little oven. I love making Chicken Stock in my crockpot.   I mean, come one, it's almost a set it and forget kinda thing. 

Look what some of my fellow bloggers have come up with this month.  

Multicooker Monday August 2020:

Recipes using Small Kitchen Appliances

• • • Crockpot Lo Mein from Veggies First Then Dessert
    • Cheesy Chicken Chili - Instant Pot from Food Lust People Love
    • Instant Pot Pasta and Cheese with Cauliflower from Karen's Kitchen Stories
    • Instant Pot Minestrone Soup from Making Miracles
    • Potato & Dal Khichdi - Pressure Cooker from Sneha's Recipe
    • Slow Cooker Lechon Asado from Palatable Pastime
    • Toaster Oven Roasted Salted Almonds from Sid's Sea Palm Cooking
    • Zucchini Chips from A Day in the Life on the Farm

Gratin aux Courgette

 It's time for our monthly Baking Bloggers themed post.  This month we're Baking from France.   Sue of Palatable Pastime is our hostess, and is the driving force behind this blogger gathering.  

When I saw the theme for this month, I knew exactly what I wanted to make.   I've been obsessed with the idea of learning how to make Macarons, and figured that this would be my excuse to play in the kitchen with a new idea.

You know the saying 'best laid plans of mice and men gang aft agley'?   Well that is true in spades.  

I ended up with a bad case of sciatica a couple of weeks ago and have basically been confined to my recliner, unable to stand for more than a few minutes at a time from the pain in my leg.   I am on the mend, but it's a slow go.  

That meant that I could either bow out this month or could come up with another dish.  

I chose the latter.  

I decided to use the last zucchini from my Misfits Market box to make this dish, Gratin aux Courgette. 

Courgette is the french name for Zucchini.    It sounds so elegant doesn't it?  

And since I'm the only one who eats this sort of thing in my house I scaled the recipe down to make two servings.    

I ate one serving with my Patty Melt and the remainder made a great breakfast, when I reheated it. 

I got the inspiration from here Bonjour Paris and changed it up a little.    I didn't have as much Parmesan Cheese as needed, but I did have some shredded Italian Cheese in the fridge I'd bought to make Lasagna, and subbed in some of that.    But for the rest, I left it alone.  

I have to say that this tasted decadent, and will definitely be made again and again. 

 It is pretty keto friendly as well.    

As well as being vegetarian.  

 I also have to admit to a bit of an oops.  I had the tarragon sitting out, ready to go and forgot it.  

So after baking, I sprinkled some on top and I have to say the Tarragon made the dish. 

 

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Gratin aux Courgette

Yield: 4-6

Author: Sid's Sea Palm Cooking -

Prep time: 5 MCook time: 35 MTotal time: 40 M

This light and yet filling dish is perfect for a light lunch or to serve as a side dish.

Ingredients:

•  6 medium zucchini (washed, unpeeled and sliced)
• 2 tbsp. chopped fresh tarragon (or 2 tsp. dried)
• 1  cup grated Parmesan cheese
• 1/2 cup shredded Italian Cheese mix
• 1/2 cup milk
• 1/2 cup whipping cream
• 2 eggs, slightly beaten
• salt and pepper, to taste

Instructions:

1. Preheat the oven to 350° degrees. Butter or spray with non-stick spray, a 9-inch diameter deep dish glass pie plate or a square 8 inch casserole dish. Layer half the zucchini in the buttered dish. Sprinkle half of the tarragon and 1/2 cup of the cheese. Repeat layering with zucchini, tarragon and 1/2 cup cheese. Combine the milk, whipping cream and eggs in a bowl. Season with salt and pepper. Pour the custard over the zucchini. Sprinkle the remaining 1/2 cup shredded Italian cheese over the top. Bake until the gratin is set in the center, about 35 minutes. 
2. The original recipe called for sauteeing the zucchini in a little butter until it was browned. I omitted that step as I did not want mushy zucchini.  Mine was lovely and tender and still just a little crunchy
3. Note: I added the cheese to the milk/egg mixture, and then poured it over the top since I made a half recipe. 

Created using The Recipes Generator

 

Baking Bloggers

August 2020: French Baking

• Alsatian Bacon and Onion Tart (Tarte Flambée) from Making Miracles
• Blueberry & Cream Cheese Croque Cake from Sneha's Recipe ---
• Broyé du Poitou (Shortbread from Poitiers) from Tara's Multicultural Table
• Chocolate-Covered Cherry Bon Bon Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Crème Brûlée from Karen's Kitchen Stories
• Easy Cauliflower Gratin from Cook with Renu
• Fraisier - French Strawberry Cake from Veg'n'Bake
• French Breakfast Puffs from A Day in the Life on the Farm
• Gratin aux Courgette from Sid's Sea Palm Cooking
• Pain de Campagne (French Country Bread) from Caroline's Cooking
• Pissaladière - Bacon Onion Anchovy and Olive Tart from Food Lust People Love
• Poulet à la Normande from Culinary Adventures with Camilla

Keto Brownie Fudge

I found a recipe in my Women's World magazine a few weeks ago and had to try my hand at it.  I did twiddle with it a little, and have to say that while they called it a Brownie, I found it to be more like a good fudge.  

A small piece was the perfect size for me. 

OK, so I sampled two pieces, but then I took the rest to work and shared them there.  

They liked them.  

I do have a caveat here though.  I chopped up the dates a little, but didn't think to make sure that all the pits were gone.

I took the package at its word that they were pitted, and one slipped through.  I got it out though

After I got it all mixed together, I pressed it into an 8 inch pan which had parchment paper in the bottom and decorated it with some pecan halves.

I let them set up overnight before slicing it into little squares.

I had to repeat the picture.   These were rich and so full of chocolate flavor.

Print

Keto Brownie Fudge

Yield: 16-20 pieces of fudge

Author: Sid's Sea Palm Cooking -

Prep time: 15 MCook time: Total time: 15 M

This is not a classic fudge or brownie but it sure hits all the delicious points that either one needs. And because it's not only keto friendly, but also low carb it's perfect as a sweet treat

Ingredients:

• 8 oz. package pitted dates
• 1 cup shelled walnuts
• 1/2 cup almond butter
• 1/2 cup unsweetened extra dark cocoa powder
• 1 cup pecan halves or pieces

Instructions:

1. In the bowl of your food processor, add the dates which have been roughly chopped, checking to make sure that no pits have made their way into the bowl. ( The blades don't like pits).  Pulse it to chop the dates up a little, then add the shelled walnuts and process, letting them get chopped up more.   Add the almond butter and continue to process.  Let it go for a couple of minutes, then add the cocoa powder and mix it in well.   
2. In an 8 inch pan, place a sheet of parchment paper, then place the processed date mixture into the pan, evenly.  Press the mixture down firmly and then add the pecan halves or the chopped pecans pressing them down into the mixture.  Place in the fridge for a minimum of 4 hours or overnight before slicing into squares and serving. 

Created using The Recipes Generator

Homemade Créme Fräiche

I have a bit of a love affair with Créme Fräiche.
I'll buy it and lick scrape the container to get every last bit of that luscious, rich, creamy goodness.

Créme Fräiche is basically fancy French Sour Cream.

But on a 'whole nother level'.
I love keeping some on hand to use in different dishes.  It's more stable than sour cream which means it doesn't break up as easily when heated.  A little dollop on top of a soup can make the soup transcend into glory. 
A little too much hyperbole?

I just love this stuff.  I'll put some on a potato, pierogi's, soup, mix it into a spread and use it anywhere I'd use sour cream.

And I may be in trouble now.  
I just learned how to make it, at home.
Be still my heart.

Sorry, I do tend to get carried away when it comes to this.  I love, love, love Créme Fräiche.

All that being said, it's so dead easy to make at home.

2 ingredients, 12-24 hours and VOILA--  Créme Fräiche.

I mean it, it's that easy.

One little side note here.   I love buttermilk and in fact I like to drink it, plus I also use it in several recipes, such as these, my Suncoast Tea Bread.  I also use it in biscuits, Scones,  Soda Bread, Æbleskiver (Danish pancakes balls, Pandekager, and Koldskål (Cold Buttermilk Soup).

And the Créme Fräiche also gets used in several recipes, such as these Lavender and Lemon Scones,
or these Ploughman Scones

I don't eat it all by the spoonful.
Usually.  

However, if you don't drink the buttermilk or use it in a recipe right away, you can always freeze it in 1/2-1 cup measures for future recipes.

And the Créme Fräiche can keep up to 10 days in the fridge, but I bet it won't last that long.
I have plans for it.

Home made Créme Fräiche

Yield: 4-6 Servings

Author: Sid's Sea Palm Cooking - adapted from a couple of recipes

prep time: 5 Mcook time: total time: 5 M

Just a dollop or more of this luscious home made Créme Fräiche can help transform any spread, or make the rustic baked potato come alive.

ingredients:

• 1 cup heavy cream (heavy whipping cream)
• 2 tablespoons Whole Buttermilk or Non Fat
  

instructions:

How to cook Home made Créme Fräiche

1. Whisk the cream and buttermilk together in a small glass bowl, and cover with a clean dish towel.  Allow to sit at room temperature for a minimum of 12 hours, or up to 24 hours.  Mine sat just from 11 am to about 9 am the next day.  
2. The mixture will thicken. Spoon into a small dish with a lid and place in the refrigerator to cool down. 
3. This will keep up to 10 days. 
4. Use liberally on a baked potato, in a cream cheese spread, or anywhere you would usually use sour cream.

NOTE:  Most buttermilk is cultured from milk and cream.   Whole buttermilk, which is made from non-fat milk and also cream.   It contains about 8 grams of fat per 8 oz. glass.  I've made this with both non-fat and full fat buttermilk. The non fat tends to make a thicker Créme Fräiche.  But both are good.  

Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
  Hygge - Danish Food and Recipes