After chores, caramel, chores, gardening, caramel, cheese-making, and chores yesterday, our fabulous and shockingly industrious interns – Lily, Elisa & Melissa – still had the time and energy to make Lemon Chess Pie last night with a ridiculous Fat Toad Farm original crème fraiche. We all ate a slice (or two in some cases) for breakfast this morning during our weekly farm meeting and it was so delicious we had to make it an agenda item to make sure proper respect was paid. I recommend you all make this immediately if not sooner.
Check out the recipe from Bon Appetit here: http://www.bonappetit.com/recipes/2011/11/buttermilk-lemon-chess-pie. Elisa substituted goat’s milk for buttermilk and added a dash of vinegar and a dash of cayenne for a little extra kick.
Lily’s recipe for FTF’s original Crème Fraiche is something like this:
- 1/2 cup plain fresh chevre
- 1/4 cup goat’s milk & half & half combo – depending on how healthy you’re feeling
- 1 to 2 tablespoons maple syrup