Creme Fraiche Biscuits Cajuncreole For Zwt 9 Recipes

Steps:

• Preheat oven to 400°F - In a lrg bowl, whisk the flour w/the baking powder, salt & sugar.
• Cut in the butter until the dough is roughly the size of peas. Make a well in the center.
• In a sml bowl, whisk the heavy cream w/the crème fraîche & egg. Pour into the well & stir w/a fork until evenly moistened.
• Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.
• Roll out the dough 1-in thick. Using a 2 1/4-in rd cookie cutter, stamp out the biscuits as close together as possible. Gently press the scraps together & stamp out more biscuits. Transfer to baking sheets & chill until firm (about 30 min).
• Bake the biscuits for 18 min (or until golden on top). Serve warm from the oven or at room temperature.

Steps:

• In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Steps:

• Chop the cabbage into bite-sized pieces and put it in a pot with water (nearly cover the cabbage with water) and boil 7 minutes or until cabbage is about el dente.
• Do not throw away the cabbage water!
• Cook the rice now too.
• Saute the onions, garlic, green pepper, and hot dogs in the cooking oil until the onions start to become transluscent and the hot dogs brown a bit.
• Add cumin, black pepper, and garlic and saute another 30 seconds.
• Add the tomato paste and 1 cup of the cabbage water.
• Add in the cooked cabbage and mix it up. It should be a little saucy, if it isn't, add more of the cabbage water.
• Let this simmer 10-15 minutes.
• Add the tabasco sauce.
• Serve over hot rice.

Steps:

• Preheat the oven to 400 degrees F. In a large bowl, whisk 4 cups of the flour with the baking powder, salt and sugar. Cut in the butter until it's the size of peas. Make a well in the center.
• In a small bowl, whisk the heavy cream with the creme fraiche and egg and pour into the well. Stir with a fork until evenly moistened. Turn the dough out onto a lightly floured work surface and gently knead 2 or 3 times until it holds together.
• Roll out the dough 1 inch thick. Using a 2 1/4-inch round cookie cutter, stamp out the biscuits as close together as possible. Gently press the scraps together and stamp out more biscuits. Transfer to baking sheets and refrigerate until firm, about 30 minutes.
• Bake the biscuits for 18 minutes, or until golden on top. Serve warm from the oven or at room temperature.