A short while ago I gave myself a goal of preparing one meal a week from my Biltmore Cookbook in an attempt to expand on my dinner options. I am happy to report I am doing well and have kept up my end of the bargain. So far I have made fresh (from scratch)Blueberry Brioche bread, Country Chicken Soup and Blueberry French Toast. This week I will be tackling Carrot and Ginger Soup with Curried Creme Fraiche. The soup will be one recipe and the Creme Fraiche will be another recipe that actually takes two days to prepare. Once completed the Creme Fraiche (pronounced "Crem Fresh") will be able to be used as sour cream or a sweet dipping sauce for fruits if you add sugar. Stay tuned....
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