[shroomgirl]

I've gotten some incredible white truffle honey~ I drizzle it over baby greens(dressed with champagne vine.) with a morbier crouton.
I've used it with talezzio....

Any other suggestions?
For white truffle oil too?

 

[cape chef]

I use White truffle the finish rissoto with lobster. Think of the oil as a very fine olive oil, you never want to cook with it-only use it to purfume a dish right at sevice,a lttle goes a long way. I buy mine from sid wainer. super suplier of specialty produce and grociures.

 

[nutcakes]

Here are a few suggestions for the honey from Restaurant Lulu (not tried):
http://www.restaurantlulu.com/recipe.html#whitetruffl

[This message has been edited by nutcakes (edited September 05, 2000).]

 

[shroomgirl]

Thank you nutcakes...that is exactly where I bought my truffle honey. I have friends that think I'm nuts for not making it myself.

 

[nutcakes]

From what I have read, the products are highly regarded. Did you buy at the restaurant then? eaten there?

I have only tried the Fig Balsalmic vinegar, and always have it in my kitchen. I use it for viniagrettes over salads with maytag blue cheese (good sweet/salty play), and to brush on a lamb chop or pork chop. Also on strawberries.

Never knew what to do with the Truffle Honey. I do have some White Truffle Oil, am storing it in the fridge. Have used a few drops to enhance mushroom sautes. Not sure what else to do with it. Have had flatbread with crescenza (sp?) cheese brushed with white truffle oil at Rose Pistola restaurant. Awesome, but I don't have a wood burning oven, ya know?

 

[cookm]

Mmmmm...crescenza. From Bellwhether, I believe? What a great idea. Once, we steamed up some mussels and then drizzled truffle oil over them. What a heavenly smell...

 

[nutcakes]

--crescenza. From Bellwhether

Yes, that's it. But it's Bellweather Farms!

 

[shroomgirl]

Never heard of crescenza....more info please.
Tasted White Truffle honey in Mfs at Cheffies
also had at Chicago Fancy Food Show.
Had a chef friend getting married so we ordered 32oz containers....told him to take it on his honeymoon as a body drizzle...
Good on vanilla Ice Cream....I have the oil too and also refrigerate....use to finish risotto, or as a light dressing for salad nicoise....there has to be more ways to use this stuff.

 

[nutcakes]

Finally I found the site ...it is Bellwether. The crescenza cheese is after an Italian style cheese and is so richly decadent, yet tangy you only need a little bit. This is a top, top cheese house. We are so lucky to get this stuff.
http://www.bellwethercheese.com/ This one is a soft cow's milk cheese (currently featured at Beard House). I have also had an aged sheep's milk that is good too, but not just to-die-for, like you would want an IV drip of it, like the other.

[This message has been edited by nutcakes (edited September 08, 2000).]

[This message has been edited by nutcakes (edited September 08, 2000).]