We make Wolfgang Puck's salmon, creme fraiche, and caviar pizza fairly often. If I don't have caviar, I sprinkle on some capers. It's good either way. Wolfgang Puck's Pizza Ingredients 1 recipe Pizza Dough 16 ounces smoked salmon, sliced paper-thin 1/4 cup extra-virgin olive oil 1 medium red onion, cut into julienne strips 1/4 bunch fresh dill, minced, plush 4 small sprigs for garnish 1 cup sour cream or crème fraîche Freshly ground pepper 4 heaping tablespoons domestic golden caviar 4 heaping teaspoons black caviar Preparation Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F. After the dough has been rolled or stretched into four 8-inch circles, place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture. Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar. Cut each pizza into fourths and serve immediately. Here is a link that might be useful: Cute video with Wolfgang Puck making pizza

Here's the recipe as I copied and pasted years ago: This is from the March 2004 issue of Food and Wine magazine. I've made it for guests on several occasions and it has always been well received. It's quick, simple, and very tasty. Can be made ahead, too: Frozen Lemon Cream Sandwiches one 7-oz container chilled creme fraiche 1/4 cup lemon curd finely grated zest of one lemon 12 crisp butter waffle cookies 1/4 cup chopped unsalted pistachios Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form. Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs. Spread the nuts on a plate and roll the edges of the sandwiches in them. 6 servings NOTES: Jules Destrooper Crisp Butter Wafers (from Belgium) are available from specialty shops in the US. They are, as their name implies, wonderfully crisp and buttery ... accept no substitute!

You can't use sour cream to make creme fraiche in half and half...in fact you need to add 1/2 c sour cream to whole cream and that will give you creme fraiche. The problem with your formula is you can't start with 1/2 and 1/2 ....I am so sorry. As to the buttermilk. You only need a small amount so you can just get a container that is a pint if your store carries it. Also yes it does freeze but it separates when it is defrosted so you have to just cook with it ...no problem though.Also it keeps for months in the fridge...you can ignore the "use by" " sell by" date...it lasts and lasts. You can just freeze the 1/2 and 1/2 also. I do it all the time. It too will separate but that is OK if you are going to cook with it. Or use it to make homemade yogurt...will be very very rich and yum...or make ice cream or rice pudding...lots of things...make a tres leches cake !! I am SO sorry you are not feeling well. I hope you are better tomorrow. c

I would go back and re-visit granddaddy's first response. 'copycat' means recipes on-line through a search....people creating a homemade recipe from a favorite store purchased frozen processed food item. If you know the exact name of your favorite, Like Kasha lemongrass chicken with snow peas...(not sure the exact name, but the only frozen dinner i have had), .... *working out of town years ago in a hotel with only a microwave. Someone out there has a homemade version. I make one but i've never written a recipe, i wing it. A very simple 'TV' dinner at home. In a small saucepan with lid, add 1 tbsp oil, i use coconut, on med-low heat, place two skinless chicken breast, in a pan that fits them tight but in a single layer...top with very small diced...one celery rib, one carrot, one medium onion, two roma tomatoes chopped, half a sweet potato or one small reg potato and a minced/chopped garlic clove. Lower the heat to a simmer, your lowest setting. (all stoves are different) you want this to simmer/steam, not sizzle and brown. Once simmering, add 1/4 cup water, white wine or stock. Let simmer/steam for 1/2 hour. No need to stir, let it be. After the 1/2 hour remove the chicken breast to an oven sheet pan/cookie sheet. Top with a drizzle of balsamic vinegar or sesame oil/soy sauce blend. Just a tbsp will do. Pepper and any herbs or herb blend you like. Place in your pre-heated 350 oven. At the same time turn up your 'sauce' veggies to med heat and reduce a bit if it needs it. Until the potatoes are soft. I take half of this and put in the blender with a tbsp of non-fat greek yogurt...instant sauce. And back into the sauce pan, stir. Turn heat back down to low, Take out your chicken breasts from the oven...at this point they should be tender cooked after in the oven 15 min. Slice as you like it and back in the sauce. This is where you can customize your meal. Lay on top sliced asparagus, snow peas, chopped spinach, just about any veggie to stream for 5-10 min. The veggie topping choice will be crisp and fresh. I like to put heartier veggies like cauliflower, broccoli, baby artichokes, etc. on the sheet pan in the oven with the chicken to give it the extra needed cooking time. *note, i prefer a stick blender in the saucepan instead of a blender, easier cleaning... *we prefer skinless bone-in chicken thighs over breast. Bone-in skinless breast would be better, adding its own stock to the cooking process. *fresh herbs like cilantro or parsley, added at the end, a fresh squeeze of lemon or lime, 1/4 cup of low-fat coconut milk instead of yogurt... Lots of personalizing, using what you have or what is fresh in your market and seasonal. This makes 4-6 servings depending on the size of your chicken. Can be portioned and frozen. I have 9 chicken thighs marinating in ginger, soy, toasted sesame oil i prepped last night...these are huge. We will have leftovers for a chicken salad. I'll do a greek style with olives capers, chopped apple, grapes, celery, cashews, a bit of feta...lots of lemon. etc. over a bed of fresh, not cooked spinach. (need to use up) I only salt at the end. If it even needs salt. Sometimes a bit of sriracha and richer spice blend in the oven topper sauce. Tonights meal may be on the grill as the weather is lovely. I'll still start a similar 'sauce' but it will be more of a bbq style...and probably over a mixed grain, not pasta. Skewer a row of asparagus on the grill...three avocados are very ripe, hmmm.