jénoise's miscellaneous page

makes 1 cup

• 1 cup heavy or whipping cream
• 2 tablespoons buttermilk

heat the cream in a pan until the temperature reachs 110 degree F.

put cream in a non reactive container and stir in the buttermilk.

cover with plastic wrap and leave the top open a bit. let sit at room temperature for 12 to 36 hours, until very thick. store in the refrigerator, covered, for up to 12 days. stir before each use.

cilantro pesto

makes about 1 cup

• 3 oz olive oil
• dash sesame oil
• 1/2 oz dried apricots
• 2 oz fresh cilantro
• 1/2 oz fresh basil
• 1/2 oz walnuts
• 1 garlic, small clove
• 1/2 oz parmesan cheese
• pinch Salt

combine oils and dried apricots into blender and process until apricots are broken down to small pieces (the size of peas).

add cilantro and basil and process until it is just mixed in the oil. do not puree. add walnuts, garlic, parmesan cheese, and salt and process until combined and chunky.

can be doubled. freeze portions, if you do not intend to use within 2 weeks. to defrost the pesto, simply place in waterproof container (i freeze in baggies or small plastic containers) and thaw in a bowl of cool water.