Re: Hey, Chef! May 14
Because of an error on our part, there was an error in last week’s recipe from pastry chef Leslie Ann Viets of the Ritz-Carlton Denver. Here is the corrected recipe, with the correct quantity of cherries, 1 1/2 pounds.
Cherry Crème Fraiche “Brulee”
You will need a shallow glass pie plate or 4-6 individual crème brulee-type dishes. Serves 4-6. Recipe Pastry Chef Leslie Ann Viets.
Ingredients
1 1/2 pounds bing cherries (or any cherry that looks really good)
3 cups crème fraiche
1/3 cup white sugar
Zest of 1 lemon
1 tablespoon lemon juice
1 1/2 teaspoons pure vanilla extract
1 1/4 cup light brown sugar
Directions
Set broiler to high. Wash and pit the cherries. In a small bowl, mix together the crème fraiche, white sugar, lemon zest, lemon juice and vanilla extract. Place the cherries in the baking dish(es), and then dollop and spread the crème fraiche over the cherries. Sprinkle the brown sugar over the top evenly, and place under the broiler for about 3 minutes until the sugar is caramelized and bubbly.
Re: Probiotic Plumbing, May 14
Unpastuerized yogurt, kefir, kimchi, raw-milk cheese, and sauerkraut have billions of good bacterial and fungal CFU (colony forming units) per gram. Fresh home- made cultured (lacto-fermented) foods are superior sources of healthy probiotics because the probiotic bacteria and fungi die during industrialized shipping, handling, and sitting (sometimes years) on the shelf.
In these difficult economic times, I would have hoped that the Denver Post writer would have also described how easy and cost-effective it is to make fresh, wholesome, cultured, probiotic- rich foods. There’s great information online which describes Greek-style yogurt (i.e. the fastest-growing SKUs in health food stores), and Harsch crocks to make cultured fruits and vegetables.
Terry J. Crebs, Lakewood
