Creme Fraiche (Garde Manger, CIA)

I took this recipe from:

 pg. 382

The Art and Craft of the Cold Kitchen "Garde Manger",

The Culinary Institute of America

This was from a class I took a couple years ago and new it was there because we made it in class.  In one of my online food groups in which I am a part of a person was exclaiming that they could not find any Creme Fraiche so I went and typed this up for their benefit, with this work being done, I decided to share it here.

Creme Fraiche 
(yield 12 servings, 4 oz/113 g each)

pg. 382
The Art and Craft of the Cold Kitchen "Garde Manger",
The Culinary Institute of America

32 fl oz/960 ml Half-and-Half
1 packet direct set Creme Fraiche Starter Culture

1. Warm the Half-and-Half to 72 f/22 c.
2. Stir in the starter culture.
3. Cover and allow to set (incubate) for 24 hours, until a very thick curd forms.
4. Serve immediately or transfer to a storage container, cover, and refrigerate up to 1 week.

Chef's note:  Creme Fraiche is made by fermenting heavy cream that has a butterfat content as high as 60% with a lactic acid and the appropriate bacterial cultures.  The flavor of a newly prepared  Creme Fraiche is sweet, and has a loose, almost pourable texture.  As it ages, the flavor becomes more pronounced and tart, and it thickens to the point at which it can nearly hold a spoon upright.  It is important to the garde manger as a base or spread for canapes, in salad dressings, and served with fresh fruit.
Variation: Lime flavored  Creme Fraiche - add fresh lime juice to taste.

Ham Tettrazini

This is a family favorite, that we all used to beg my Grandma Graden to make for every family dinner! We could definantly count on having it almost every Easter. I think we all at one time or another went and made it with my Grandmother. Others tried to make this dish but it was never the same as when Grandmother made it! I enjoy making it and have shared it with others here in St Louis and it has always been well recieved!

I would suggest to use fresh fresh fresh! If you have any questions on how to prepare this feel free to ask!

Ham Tettrazini

From the Kitchen of Louise Graden

(I think she clipped it from a newspaper, when she first married my Grandpa)

1/4 cup finely chopped onion

1/2 cup melted butter

1/2 lb. fresh mushrooms sliced

1/3 cup flour

2 cups milk

2 cups Half n Half

2 T. cooking sherry (optional)

1/4 tsp. salt (I use Sea Salt)

dash of garlic salt & pepper

3/4 shredded parmesan cheese

1 (7 oz.) pkg. spaghetti cooked (I use Whole Wheat)

2 cups small thinly sliced cooked ham pieces

Sauté onion in butter until transparent. Add mushrooms and cook until tender. Blend in flour. Stir in milk and half n half slowly, so it doesn't lump. Continue stirring until mixture is smooth and thickened.

Add sherry, salts, and pepper. Mix together 1/2 cup shredded parmesans, spaghetti in bottom of 2 qt. greased shallow baking dish. Cover with alternative layers of sauce and ham ending with sauce. Sprinkle with remaining cheese over top.

Cover and bake in moderate oven (325 degrees) until bubbly around edges for 20-25 minutes.

Makes 6 to 8 servings or more.(When doubling use a 2 lb. box.)