Friday, February 29, 2008

Food and Wine - CREME FRAICHE

My wine group was over last night to try some West Coast pinot noirs. The wines were from away, but my menu was very much rooted in Saskatchewan:

Pork loin with an anise seed rub served with a sour cherry sauce and a salad of roasted beets and grilled goat cheese. (Sadly, there is no locally-made goat cheese... yet.)

Beef Bourguignon, the stew from Burgundy, France (also the home of pinot noir) served with a wedge of potato galette.

Gougere flavoured with dried chanterelle mushrooms. (Goo-jzer are a cross between a cream puff and a bun... light and creamy.)

Chocolate and dried fruit loaf with creme fraiche. The recipe called for dried pears but I used my own dried apples and sour cherries.

Creme fraiche is a French thing, a thick tart cream that you can make at home: Take a clean jar with a lid. Add 1.5 cups of cream and 2 tbsp of buttermilk. Shake well. Leave on the counter top for 24-48 hours, until the creme is thick. Refrigerate. (From John Bishop's new cookbook Fresh.)

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