For the past several years, I have experimented with growing several varietals of basil. My local greengrocer has a spectacular array of basil varietals that, to me, compose the ultimate herb bouquet.
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The Luxardo brand began in Italy in the early 1800s as a distillery that produced a cherry liqueur made from sour Marasca cherries. In the early 1900s, the distillery started selling cherries candied in Marasca cherry juice and sugar, which in turn, created the original Maraschino cherry.
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Ghee is a form of Clarified butter that originated in India. Many Yogis recommend the use of ghee as an anti-inflammatory and to help with digestion. Much like clarified butter, the milk solids have been removed and separated during the heating process.
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Truffle butter is a staple in my refrigerator. It is a butter enriched with luxurious truffles, black or white varieties. For those of you who do not know, Truffles are a form of fungus resembling a lumpy mushroom or potato and are costly to purchase. Using a prepared truffle butter compound is a phenomenal way to experience the flavor of truffles in your recipes without the exorbitant cost.
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Crème Fraiche is a thick cream made from heavy cream that originated in France.
It is a version of sour cream with higher fat content and is thicker than sour cream as well as less tangy. It is also better for cooking as it does not curdle like sour cream when heated. It's great for soups and sauces. It is richer, thicker and creamier than sour cream. Listed below are some of my favorite ways to use Crème Fraiche.
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