Tag Archives: heavy cream

Greek Dipping Sauce

I just came up with this recipe while looking for something to do with the crème fraîche I had just made a few days before. (Thanks Wendy!) I was having fish for dinner that night and usually I make my own tartar sauce but I wanted something different this time. This is what I cam up with. We used it on top of our pan-fried tilapia. But it’s perfect with fresh veggies as a dip or a sauce for lamb or anything you want to put it on!

Greek Dipping Sauce

INGREDIENTS:

1 cup crème fraîche* (recipe below)

6 oz. container Greek non-fat plain yogurt

½ cup crumbled feta cheese

½ cucumber, peeled, seeded and roughly chopped

1-2 cloves garlic (use 2 if you really like garlic)

1 teaspoon dried dill

juice of 1/2 lemon

DIRECTIONS:

Put all ingredients in food processor and blend until all ingredients are mixed well.

Makes about 2 cups

CREME FRAICHE RECIPE

This recipe is courtesy of my friend Wendy Larsen.

INGREDIENTS:

2 cups heavy cream

¼ cup buttermilk

DIRECTIONS:

1. Place ingredients into a clean sterilized jar with a tight lid. Shake to combine and let stand at room temperature until thick, 24-48 hours.

2. Once thickened shake gently and then chill until you are ready to use it. Keeps up to 2 weeks in refrigerator.


**As Wendy told me, yes it is strange to have this sit on counter for 24-48 hours but it works and you won’t get sick. Don’t worry! It’s very cool once it’s all thickened!

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Key Lime Pie Martini

Yes, we like martinis. You will be seeing many martini recipes in this blog. John is always looking for a new creation to try. This one is just so good you can’t drink just one! When we’ve made them in the past we didn’t rim the glasses with anything but you can definitely rim them with crushed graham cracker crumbs. These martinis go down so smoothly. Great for a warm humid day in the tropics. You can pretend! The recipe ingredients are listed in ‘parts’ so just make the ‘parts’ consistent. For example the recipe calls for 2 parts of one item and 1 part of another. You can make 1 part = 2 ounces, which is usually safest. A shot glass is usually 2 ounces. Just multiply the ingredients for how many drinks you’re making. So for one drink 2 parts = 4 ounces and 1 part = 2 ounces. We use those little Oxo measuring cups for our bar, they are the same as a shot glass but easier to pour and measure. So go check the liquor store for the key ingredient in this recipe and pretend you’re in Key West!

INGREDIENTS:

2 parts KeKe Beach Key Lime Cream Liqueur*

1 part vanilla vodka**

Splash of heavy cream***


DIRECTIONS:

1. Chill martini glasses in freezer or refrigerator beforehand. If you need to chill quickly or if no room in freezer or refrigerator just put some ice in the glasses and fill with water to chill. When ready to use wet glass edges with a lime and then rim glasses with graham cracker crumbs (if you want the crumbs.)

2. Fill a cocktail shaker about one-third with ice. Pour ingredients into shaker and shake vigorously so that a frothy white head forms when poured. Pour into prepared glasses and garnish with a lime!

3. Sit back and relax!!

*KeKe Beach Key Lime Cream Liqueur comes in a 750ml solid white bottle, usually found with the liqueurs.

**If you don’t have vanilla vodka use plain vodka, it comes out just as good.

***If you don’t have heavy cream you can use half-and-half. The cream is better though.

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