Lemon Crema Recipe

Crema is a zingier cousin of American sour cream.
By Tabitha Alterman
February/March 2011
Add to My MSN

This zingy lemon-asparagus soup benefits from a refreshing swirl of homemade lemon crema.
TIM NAUMAN PHOTOGRAPHY/www.timnauman.com


Content Tools

Crema is a zingier cousin of American sour cream. Coming to us from cuisines south of the border, it pairs well with rich, smoky and spicy flavors. A versatile addition to any meal, it shines brightly as a cooling garnish and lends a tangy backbone to simple sauces. Heck, why not just use it as a dip for fresh, raw asparagus!

Ingredients:
2 cups cream
1/4 cup buttermilk
Zest and juice of 1 lemon
Dash sea salt
Twist freshly ground white pepper
 

Instructions:
Heat cream to about 90 degrees, then remove from heat and stir in buttermilk. Cover and allow it to sit at room temperature for 12 to 24 hours, until thickened. Whisk in the lemon juice and zest, season with salt and pepper, and refrigerate.








Post a comment below.

 














Subscribe Today - Pay Now & Save 66% Off the Cover Price

Lighten the Strain on the Earth and Your Budget

Mother Earth NewsAt MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.

(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here