You have probably recently seen recipes or watched Martha Stewart use creme fraiche [pronounced: krehm FRESH] instead of sour cream. It’s richer tasting and won’t break when blended with hot foods, like sour cream tends to do. It is hard to find if you don't live a large city, but here is how to make your own:

To make your own, combine 1 cup heavy cream, 2 T. buttermilk, and 2 t. lemon juice in a glass bowl.

Cover and let stand at room temperature for up to 24 hours, until thickened. It can keep up to a week in the refrigerator. You’ll want to cover it tightly.

-- Karen (mountains_mama2@hotmail.com), March 22, 2002