Recipe Suggestions Wanted
While shopping at the cheesemonger's at my local city market, I was surprised to run across two ingredients that I had been wanting to try for some time.
The crème fraiche pictured below is made in England by "The Devon Cream Company" ... would it be called Devon cream? In any case, I've only thought of using it as a spread on scones and as a topping for desserts or fruit. As it's a pricey item and the instructions on the label say to use within 5 days of opening the jar, I want to get the optimum use for my investment so I wonder, are there any great suggestions out there for using this perishable item?
The black truffle oil comes from Italy and has an expiry date of July 2013 so I want to use it up while it's at its best. The shop owner suggested using a drop or so at a time in things like omelettes or risottos or with strong flavoured meats like pork and beef which would not be overpowered by its taste. Again, are there any suggestions for great recipes which would use this finishing oil?
The crème fraiche pictured below is made in England by "The Devon Cream Company" ... would it be called Devon cream? In any case, I've only thought of using it as a spread on scones and as a topping for desserts or fruit. As it's a pricey item and the instructions on the label say to use within 5 days of opening the jar, I want to get the optimum use for my investment so I wonder, are there any great suggestions out there for using this perishable item?
The black truffle oil comes from Italy and has an expiry date of July 2013 so I want to use it up while it's at its best. The shop owner suggested using a drop or so at a time in things like omelettes or risottos or with strong flavoured meats like pork and beef which would not be overpowered by its taste. Again, are there any suggestions for great recipes which would use this finishing oil?
