Honey Dill Browned Butter Carrots

Although honey glazed carrots are pretty common, take it up a notch by adding layers of flavor with nutty browned butter and dill.

1 lb. baby carrots

3 Tbs. butter

3 Tbs. honey

1/2 tsp. dried dill weed

1/2 tsp. dried parsley

Salt and freshly ground pepper

Boil carrots to desired tenderness and drain well (under-cook just a little). Turn heat on low and evaporate any leftover moisture.

Add butter to pan and cook on low until carrots are well coated and butter begins to turn golden. Continuing on low, add honey and simmer a few minutes until a nice glaze has formed.

Add dill, parsley and salt and pepper to taste.

Iceberg Lettuce Salad

Very simple, and very nice.

Iceberg lettuce, torn up

Chopped fresh chives

Poppy seeds*

Dressing:

1 cup of oil

1/3 cup of vinegar

1 teaspoon dry mustard

1 teaspoon salt

2/3 cup sugar

Mix lightly with electric mixer, just enough to lightly thicken it.

*Either add the poppy seeds to the salad, or to the dressing for a nice poppy seed dressing. I usually add to the salad after dressing it.

Homemade Crème Fraîche and Information

2 c heavy cream

2 Tbsp buttermilk

Crème Fraîche versus Sour Cream: You might be tempted to ask the question as to why use Crème Fraîche over sour cream. First of all, Crème Fraîche is higher priced than sour cream, sometimes costing as much as 8 – 10 bucks for a small container. So, why is it more expensive? Well, Crème Fraîche has a fat content of up to 45%, and therefore has a velvety texture on the tongue, and a richer flavor. On the other hand, sour cream only has a fat content of 20%. Sour cream is made by adding lactic acid cultures to cream; while Crème Fraîche is made by adding a starter culture. The difference in production gives sour cream a characteristic sour taste, and Crème Fraîche a mellow taste. In addition, because of the high fat content of Crème Fraîche, it maintains its structure when exposed to high heat (it will not curdle like sour cream), so it is an excellent option for use in sauces and soups. Crème Fraîche works well, when you need a delicate flavor, and one that will not overpower the dish. I use it in desserts, when I do not wish to use whipped cream, and it is wonderful when drizzled over some freshly-sliced fruit. Because of its sharpness, sour cream can be used to mellow a really spicy dish, so it works well with zesty American foods, and even Mexican.

Add the cream, and the buttermilk to a container, and mix. Let sit loosely covered on your countertop for about 12 hours.

Chef’s Tip: You can taste it at any time you wish, and stop the process by sealing it and placing it in the fridge. If you wish the recipe to resemble Mexican Crema, then stop the process at about 6 – 7 hours. Perfect for drizzling over tacos. If you want it to get thicker with more of a tang to it, then let it sit long than 12 hours. The secret is to taste, and then stop when you like what you taste.

If you have a cool kitchen, the process might take longer… up to 24 hours or more.