This recipe is another classic holiday meal dish. Rich, decadent and as Prue Leith would say: definitely worth the calories. This recipe was found on Food52, shared by Leith Devine. This is a long day, or two day process. Read directions before you commit. This is a good candidate to prepare in advance, refrigerate and reheat before serving. Garlic Creme Fraiche: The Ingredients: • 2 cups heavy cream (organic, avoid ultra pasteurized if possible) • 1 clove garlic • 3 tablespoons buttermilk (organic) The Process: Put two cups of heavy cream into a heavy bottomed sauce pan, add garlic clove. Cook over a very low heat until cream is just warmed. Remove garlic clove. Cool cream, place in glass j
We kitchen tested this Bon Appetit recipe a couple of years ago, for a Board hosted Local Foods Dinner. Our guests were the lucky winners of a summer raffle. This dish is amazing. Decadent, certainly. But perfect for a Thanksgiving dinner featuring local foods. The Ingredients 1 head of green cabbage (you may substitute savoy), about 3 pounds. • cut cabbage through the core into 8 wedges. 2 tablespoons extra virgin olive oil 1 1/2 teaspoons high quality salt 1 teaspoon freshly cracked pepper 1 medium shallots • quarter the shallots lengthwise 4 cloves garlic 2 cups organic heavy cream • aka: magic cow nectar 1+ tablespoon thyme leaves (fresh is preferred) 1 tablespoon Lifeline Dairy unsalted
