What is truffle honey good for or on?
- efdee Mar 16, 2007 03:08 PM
Truffle honey looks beautiful but does it taste good? Please suggest ways to use the stuff. TIA
I had it with some St. Andre on a baguette slice and it was pure heaven. Sinfully, luxuriously delicious. Plus you only need a drop or two, which is handy since it's so friggin expensive. But worth every penny.
I just had it last weekend in Italy served on a shaving of Parmigiano Reggiano.
As mentioned above, it's shear heaven on certain cheeses and a nice simple artisan bread. But it's not going to thrill you if you pour it on your pancakes!
I used truffle honey to marinate some chickens that was absolutely luscious. I found the recipe on line. Here it is:
2 whole fryers
1 tbsp salt
1/4 cup chicken stock
1 jar LuLu White Truffle Honey
3 tbsp chopped fresh thyme
2 tsp freshly ground black pepper
In a mixing bowl, combine the chicken stock with the salt, honey, thyme and black pepper.
2. Rub all over the chicken inside and out and refrigerate overnight.
3. Place the chicken in a 350-degree oven and brush the chicken with the remaining marinade every few minutes.
4. After about one hour, the chicken should be a beautiful golden brown. Remove from the oven and serve immediately.
I started to make my own truffle honey mixing truffle oil and honey together...it works well.
We had a tapas dish at a well-known tapas bar in Barcelona called Quimet & Quimet. It was smoked salmon and fresh yoghurt cheese placed on a bagel-like bread. It was then drizzled with Truffle Honey. It was unbelievable! Many internet reviews have described this tapa (or montadito) at Q&Q with great reverence. We have prepared a reasonable duplication at home with smoked salmon, marscapone and plain fresh Einstein bagels toasted. I would not use a cured salmon (too strong) and I would not use an American cream cheese (too cheap), Marscapone is creamy, smooth and perfect for this recipe. We then drizzled on Savini-brand White Truffle Honey.
Had an appetizer in a restaurant where they drizzled it over seared scallops. Interesting and delicious.