Recipes

INGREDIENTS 3 large russet potatoes, washed but not peeled6 Tbsp Butter2 - 3 Tbsp Olive oilTruffle Salt By The Truffleist - to tasteShaved fresh black truffle (optional)8 - 10-inch seasoned cast iron or nonstick pan with a tight fitting lid PREPARATION Heat 2 Tbsp butter and 1 Tbsp olive oil over medium low heat until butter melts and just starts to foam. Shut off the heat under the pan.Using a mandolin, slice the potatoes into very thin slices.Arrange the slices tightly around the pan in concentric circles starting at the outer edge of the pan and working your way into the center.If using shaved truffle, alternate slices of truffle between every third slice.Season the first layer of potatoes with Truffle Salt.Repeat with each potato until you achieve three tight layers.Turn the heat back on under the pan at medium. Generously drizzle the potatoes with olive oil.Add a few pats butter around the pan of potatoes.Season with Truffle Salt.As the pan starts to sizzle, you will see the fat bubbling up.Place a lid on the pan and seal tightly for 1 - 2 minutes, steaming the potatoes.Remove the lid and swirl the pan noting whether the potatoes are binding together.If they slip loosely all around the pan, tuck the slices back into the tight circle allow to sizzle and cook longer uncovered.Raise the heat slightly if the sizzle diminishes.Once the potatoes are turning golden and crisp, swirl the pan again to confirm that the potato layers have formed a cake.Flip the Potatoes Anna and cook on the other side also until golden and crispy.Slide onto a cutting board, season with Truffle Salt, and cut into wedges. Enjoy!

INGREDIENTS
3 large russet potatoes, washed but not peeled 6 Tbsp  Butter 2 - 3 Tbsp Olive oil <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-salt" target="_blank">Truffle Salt By The Truffleist</a> - to taste Shaved fresh black truffle (optional) 8 - 10-inch seasoned cast iron or nonstick pan with a tight fitting lid
 
PREPARATION
Heat 2 Tbsp butter and 1 Tbsp olive oil over medium low heat until butter melts and just starts to foam.  Shut off the heat under the pan. Using a mandolin, slice the potatoes into very thin slices. Arrange the slices tightly around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. If using shaved truffle, alternate slices of truffle between every third slice. Season the first layer of potatoes with Truffle Salt. Repeat with each potato until you achieve three tight layers. Turn the heat back on under the pan at medium.  Generously drizzle the potatoes with olive oil. Add a few pats butter around the pan of potatoes. Season with Truffle Salt. As the pan starts to sizzle, you will see the fat bubbling up. Place a lid on the pan and seal tightly for 1 - 2 minutes, steaming the potatoes. Remove the lid and swirl the pan noting whether the potatoes are binding together. If they slip loosely all around the pan, tuck the slices back into the tight circle allow to sizzle and cook longer uncovered. Raise the heat slightly if the sizzle diminishes. Once the potatoes are turning golden and crisp, swirl the pan again to confirm that the potato layers have formed a cake. Flip the Potatoes Anna and cook on the other side also until golden and crispy. Slide onto a cutting board, season with Truffle Salt, and cut into wedges.
Enjoy!

Truffled Potatoes Anna

Default Title

INGREDIENTS 1 x pre-made focaccia bread Extra Virgin Olive Oil 1 Tbs Truffleist Truffle Everything Seasoning Kosher salt and pepper, to taste INSTRUCTIONS Preheat oven to 350 Place focaccia on baking sheet Drizzle with olive oil and brush to coat Sprinkle bread with Truffle Everything Seasoning Season with salt and pepper to taste Place baking sheet in oven and toast for approximately 10 minutes until fragrant and edges are golden brown Cool slightly, slice into baton wedges and serve

INGREDIENTS
<ul data-mce-fragment="1">
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">1 x pre-made focaccia bread</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Extra Virgin Olive Oil</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">1 Tbs <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-everything-seasoning" target="_blank" title="Truffle Everything Seasoning" rel="noopener noreferrer">Truffleist Truffle Everything Seasoning</a></li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Kosher salt and pepper, to taste</li>
</ul>
 
INSTRUCTIONS
<ol data-mce-fragment="1">
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Preheat oven to 350</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Place focaccia on baking sheet</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Drizzle with olive oil and brush to coat</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Sprinkle bread with Truffle Everything Seasoning</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Season with salt and pepper to taste</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Place baking sheet in oven and toast for approximately 10 minutes until fragrant and edges are golden brown</li>
<li style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Cool slightly, slice into baton wedges and serve</li>
</ol>

Truffle Everything Focaccia Bread

INGREDIENTS 1 x frozen puff pastry sheet, thawed 1 x The Truffleist truffle bratwurst Truffle Mustard By The Truffleist 1 x egg Truffle Everything Seasoning By The Truffleist INSTRUCTIONS Preheat the oven to 400F. Cut the bratwurst in half lengthwise, then cut each half lengthwise into 3 skinny strips, giving you 6 strips. Cut each of those strips into 3 pieces, resulting in bite size pieces. Cut your puff pastry in half, and then cut on the diagonal, alternating, to form long triangles as wide as your bratwurst pieces. Line a baking sheet with foil or parchment paper. In a small bowl, whisk the egg until smooth. Place the puff pastry triangles on a clean surface with the points facing away from you. Brush the points with a tiny bit of egg wash. To form the pigs in blankets, dab the center of each triangle with a small dollop of truffle mustard, place a piece of bratwurst at the bottom of the puff pastry triangle, then roll it up towards the point, gently pressing to seal. It should look like a tiny croissant. Place on the baking sheet, then repeat with the rest of the puff pastry and bratwurst.

Mustardy Truffle Bratwurst Pigs in a Blanket

Ingredients 4 x Truffleist Truffle Bratwurst sausages2 x garlic cloves, crushed1 x white onion, quartered2 cups Brussels sprouts, halved1/2 pound baby potatoes, halved1 cup carrots, cut into rounds2 x green apples, cored, cut into quarters1/4 cup apple cider vinegar3 tablespoons Truffleist Truffle Mustard 2 tablespoons brown sugar1/2 teaspoon caraway seedsExtra virgin olive oilSalt and black pepper to season Line a baking sheet with foil and set aside. Preheat the oven to 425 degrees F. Pierce the brats with a fork. In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves. Add the vegetables and apples to a large bowl. Pour the mustard mixture over the vegetables and apples, and toss to coat. Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper. Drizzle with olive oil Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender. Remove and serve warm.

Ingredients
 4 x <a href="https://www.truffleist.com/collections/truffleist-collection/products/schaller-weber-truffle-brats" title="SCHALLER &amp; WEBER TRUFFLE BRATS">Truffleist Truffle Bratwurst sausages</a> 2 x garlic cloves, crushed 1 x white onion, quartered 2 cups Brussels sprouts, halved 1/2 pound baby potatoes, halved 1 cup carrots, cut into rounds 2 x green apples, cored, cut into quarters 1/4 cup apple cider vinegar 3 tablespoons <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-mustard" title="Truffleist Truffle Mustard">Truffleist Truffle Mustard </a> 2 tablespoons brown sugar 1/2 teaspoon caraway seeds Extra virgin olive oil Salt and black pepper to season 
 
Line a baking sheet with foil and set aside.
Preheat the oven to 425 degrees F.
Pierce the brats with a fork.
In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.
Add the vegetables and apples to a large bowl. Pour the mustard mixture over the vegetables and apples, and toss to coat.
Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper. Drizzle with olive oil
Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender.
Remove and serve warm.

Sheet Pan Fall Fest Truffle Brats

INGREDIENTS 4 x High-quality beef burger patties Oil for frying Kosher salt and pepper to taste 1 package Truffleist Truffle Cheese Fondue 4 Brioche buns Lettuce for garnish Pickle slices for garnish INSTRUCTIONS Prepare the truffle cheese fondue according to the package directions - keep warm over very low heat and set aside. Season the burger patties with salt and pepper on both sides. Sear burgers on a hot grill, or in a lightly oiled hot frying pan. Cook the burgers for about 2-3 minutes per side. Flipping only once. BUILD YOUR TRUFFLE FONDUE BURGER: Place the bottom of the bun down first, and top with pickles and lettuce. Place burger patty on top of pickles and lettuce. Add about a 1/4 cup ladle of the warm fondue over the top of the burger and top with the burger bun. Enjoy!

INGREDIENTS
4 x High-quality beef burger patties
Oil for frying
Kosher salt and pepper to taste 
1 package <a href="https://www.truffleist.com/products/truffle-fondue" title="Truffle Fondue">Truffleist Truffle Cheese Fondue </a>
4 Brioche buns 
Lettuce for garnish 
Pickle slices for garnish 
 
INSTRUCTIONS 
Prepare the truffle cheese fondue according to the package directions - keep warm over very low heat and set aside. 
Season the burger patties with salt and pepper on both sides. 
Sear burgers on a hot grill, or in a lightly oiled hot frying pan. Cook the burgers for about 2-3 minutes per side. Flipping only once. 
 
BUILD YOUR TRUFFLE FONDUE BURGER: 
Place the bottom of the bun down first, and top with pickles and lettuce. Place burger patty on top of pickles and lettuce.
Add about a 1/4 cup ladle of the warm fondue over the top of the burger and top with the burger bun. Enjoy!

Truffle Fondue Burger

RECIPE CREATED BY THE GREENPAN KITCHEN TEAM Grilling season just got extended! Enjoy a delicious bite of one of autumn's most popular ingredients by pairing The Truffleist Hot Sauce, Honey, and Salami with grilled butternut squash. And with everything cooked indoors on the versatile GreenPan Premier Multi Grill, Griddle, & Waffle Marker, this is a dish easy to make, but certain to impress! Yields: 4 Time: 5 minutes prep, 30 minutes cooking, 35 minutes total INGREDIENTS: For the Flatbread: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon granulated sugar 3/4 teaspoon kosher salt 2 tablespoons extra virgin olive oil ½ cup cold water For the Lemon Ricotta: 1/2 cup whole milk ricotta 2 teaspoons lemon zest 1 teaspoon lemon juice For the Truffled Topping: 2 ½ ounces (half a package) Truffleist Salami, cut lengthwise into two long pieces ½ of a medium butternut squash, peeled and cut into ½” slices 2 teaspoons Truffleist Hot Sauce, plus more for serving 2 teaspoons avocado oil (or high heat oil of choice) 3 sprigs fresh thyme, destemmed and roughly chopped 1 teaspoon kosher salt ¼ cup finely grated parmesan cheese Truffleist Honey, for serving ¼ cup fresh flat leaf parsley, for serving PREPARATION INSTRUCTIONS: In a large mixing bowl combine the flour, baking powder, sugar and salt and stir until evenly combined. Pour in the olive oil and ice water and mix using your hands or a wooden spoon until a rough dough comes together. If needed, adjust the consistency of the dough with a bit more water or flour – it should be slightly tacky, but not sticking to your fingers completely. Sprinkle a little extra flour onto a clean countertop or work surface and gently knead the dough until it becomes a bit smoother, 2 to 3 minutes, adding more flour as needed if its sticking to the countertop or your fingers. Shape the dough into a tight ball and return it to its bowl, covering with a towel or plastic wrap for 10 to 15 minutes to allow it to rest. Set both grill plates on the GreenPan Multi-Grill, Griddle, & Waffle Maker to 450 degrees and set the timer for 30 minutes. Once the grill is at temperature, cook the Truffleist Salami with the grill lid closed for 4 minutes until slightly crisp on the outside. Once cool enough to handle, slice it into ¼” pieces and transfer it to a medium mixing bowl covered with foil to keep warm. In a large mixing bowl, toss the butternut squash, Truffleist Hot Sauce, oil, thyme and salt until the squash is evenly coated. Grill the squash for 7 to 8 minutes with the grill lid closed, flipping the squash over halfway through if needed to make sure both sides get even grill marks (in case the slices aren’t exactly the same thickness!). Once cooked through, transfer to a cutting board and cut the squash into ½” cubes. Place the squash in the bowl with the salami and again cover with foil to keep warm. While the squash is grilling, in a small bowl combine the ricotta, lemon juice and zest and set aside. Uncover the flatbread dough and transfer it to a countertop dusted with flour. Divide the dough into four equal pieces and form them into rough circles. Use a rolling pin to roll each piece of dough into large circles or ovals, about 1/8” thick, using more flour as needed so the dough doesn’t stick to the counter or rolling pin. Press the Sear button on the GreenPan Multi-Grill, Griddle, & Waffle Maker to increase the heat to 500 degrees and carefully lay the grill open flat. Cook two flatbreads at a time (one on each grill plate) for 3 minutes on the first side, then flip and cook an additional 2-3 minutes more on the second side. Transfer the finished flatbreads to a wire rack and repeat with the remaining two. To serve, spread 2 tablespoons of the lemon ricotta evenly on each flatbread, followed by ¼ of the squash and Truffleist Salami mixture (if desired, you can warm the mixture back on the grill, in the oven or on the stovetop in a GreenPan skillet). Sprinkle each flatbread with 1 tablespoon of parmesan cheese and drizzle with Truffleist Honey and Hot Sauce to taste. Garnish with chopped parsley and cut each flatbread into four even pieces. TIPS: Mixing dough for things like pizza, bread and flatbreads can be a bit different every time! Depending on how you store your flour, how old it is, and even the weather, you might need more or less water than a recipe calls for! So don’t be afraid to add a bit more flour or water as needed until the dough looks and feels just right. If you don’t have fresh thyme, you can always use dried. But any dried herb is concentrated and much more intense – so a good rule of thumb is to only use 1/3 the amount of dried when substituting for the amount of fresh that’s called for in a recipe!

<h6 style="text-align: center;">RECIPE CREATED BY THE <a href="https://www.greenpan.us/">GREENPAN</a> KITCHEN TEAM </h6>
Grilling season just got extended! Enjoy a delicious bite of one of autumn's most popular ingredients by pairing The Truffleist Hot Sauce, Honey, and Salami with grilled butternut squash. And with everything cooked indoors on the versatile <a href="https://www.greenpan.us/products/contact-grill-griddle-and-waffle-maker?_pos=8&amp;_sid=b124cedca&amp;_ss=r#search" title="Multi-Grill, Griddle &amp; Waffle Marker | Stainless Steel" target="_blank">GreenPan Premier Multi Grill, Griddle, &amp; Waffle Marker</a>, this is a dish easy to make, but certain to impress! 
<div class="article-content">
Yields: 4
Time: 5 minutes prep, 30 minutes cooking, 35 minutes total
 
INGREDIENTS:
For the Flatbread:
<ul>
<li>1 1/2 cups all-purpose flour</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon granulated sugar</li>
<li>3/4 teaspoon kosher salt</li>
<li>2 tablespoons extra virgin olive oil</li>
<li>½ cup cold water</li>
</ul>
 
For the Lemon Ricotta:
<ul>
<li>1/2 cup whole milk ricotta</li>
<li>2 teaspoons lemon zest</li>
<li>1 teaspoon lemon juice</li>
</ul>
 
For the Truffled Topping:
<ul>
<li>2 ½ ounces (half a package) <a href="https://www.truffleist.com/collections/truffleist-collection/products/pork-salami-made-with-truffles-and-sea-salt">Truffleist Salami</a>, cut lengthwise into two long pieces</li>
<li>½ of a medium butternut squash, peeled and cut into ½” slices</li>
<li>2 teaspoons <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffleist-hot-sauce" target="_blank" title="Truffleist Hot Sauce" rel="noopener noreferrer">Truffleist Hot Sauce</a>, plus more for serving</li>
<li>2 teaspoons avocado oil (or high heat oil of choice)</li>
<li>3 sprigs fresh thyme, destemmed and roughly chopped</li>
<li>1 teaspoon kosher salt</li>
<li>¼ cup finely grated parmesan cheese</li>
<li>
<a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-honey" target="_blank" title="Truffle Honey" rel="noopener noreferrer">Truffleist Honey</a>, for serving</li>
<li>¼ cup fresh flat leaf parsley, for serving</li>
</ul>
 
 
PREPARATION INSTRUCTIONS:
<ol>
<li>In a large mixing bowl combine the flour, baking powder, sugar and salt and stir until evenly combined. Pour in the olive oil and ice water and mix using your hands or a wooden spoon until a rough dough comes together.  If needed, adjust the consistency of the dough with a bit more water or flour – it should be slightly tacky, but not sticking to your fingers completely. </li>
</ol>
 
<ol start="2">
<li>Sprinkle a little extra flour onto a clean countertop or work surface and gently knead the dough until it becomes a bit smoother, 2 to 3 minutes, adding more flour as needed if its sticking to the countertop or your fingers. Shape the dough into a tight ball and return it to its bowl, covering with a towel or plastic wrap for 10 to 15 minutes to allow it to rest. </li>
</ol>
 
<ol start="3">
<li>Set both grill plates on the GreenPan Multi-Grill, Griddle, &amp; Waffle Maker to 450 degrees and set the timer for 30 minutes. Once the grill is at temperature, cook the Truffleist Salami with the grill lid closed for 4 minutes until slightly crisp on the outside. Once cool enough to handle, slice it into ¼” pieces and transfer it to a medium mixing bowl covered with foil to keep warm. </li>
</ol>
 
<ol start="4">
<li>In a large mixing bowl, toss the butternut squash, Truffleist Hot Sauce, oil, thyme and salt until the squash is evenly coated. Grill the squash for 7 to 8 minutes with the grill lid closed, flipping the squash over halfway through if needed to make sure both sides get even grill marks (in case the slices aren’t exactly the same thickness!). Once cooked through, transfer to a cutting board and cut the squash into ½” cubes.  Place the squash in the bowl with the salami and again cover with foil to keep warm. </li>
</ol>
 
<ol start="5">
<li>While the squash is grilling, in a small bowl combine the ricotta, lemon juice and zest and set aside.</li>
</ol>
 
<ol start="6">
<li>Uncover the flatbread dough and transfer it to a countertop dusted with flour. Divide the dough into four equal pieces and form them into rough circles. Use a rolling pin to roll each piece of dough into large circles or ovals, about 1/8” thick, using more flour as needed so the dough doesn’t stick to the counter or rolling pin.  Press the Sear button on the GreenPan Multi-Grill, Griddle, &amp; Waffle Maker to increase the heat to 500 degrees and carefully lay the grill open flat.  Cook two flatbreads at a time (one on each grill plate) for 3 minutes on the first side, then flip and cook an additional 2-3 minutes more on the second side.  Transfer the finished flatbreads to a wire rack and repeat with the remaining two. </li>
</ol>
 
<ol start="7">
<li>To serve, spread 2 tablespoons of the lemon ricotta evenly on each flatbread, followed by ¼ of the squash and Truffleist Salami mixture (if desired, you can warm the mixture back on the grill, in the oven or on the stovetop in a GreenPan skillet). Sprinkle each flatbread with 1 tablespoon of parmesan cheese and drizzle with Truffleist Honey and Hot Sauce to taste. Garnish with chopped parsley and cut each flatbread into four even pieces. </li>
</ol>
 
           
TIPS: 
Mixing dough for things like pizza, bread and flatbreads can be a bit different every time!  Depending on how you store your flour, how old it is, and even the weather, you might need more or less water than a recipe calls for!  So don’t be afraid to add a bit more flour or water as needed until the dough looks and feels just right. 
If you don’t have fresh thyme, you can always use dried.  But any dried herb is concentrated and much more intense – so a good rule of thumb is to only use 1/3 the amount of dried when substituting for the amount of fresh that’s called for in a recipe!
</div>

Truffled Spice Butternut Squash and Salami Flatbread

By Chef Casey Corn 1 c pumpkin puree 4 c vegetable or chicken stock 4 ea large sage leaves 1 Tbs unsalted butter 1 Tbs The Truffleist truffle oil ½ ea yellow onion 3 ea garlic cloves 1 c arborio rice ½ c white wine 2 tsp kosher salt ¼ tsp ground white pepper ½ c parmesan cheese, grated In a medium pot, stir together the pumpkin puree, stock and sage leaves, and place over medium low heat. Bring up to a simmer, then lower the heat so that the pumpkin stock is just steaming. Mince the onion and garlic very finely. In a second medium pot, melt the butter and truffle oil together over medium low heat. Sweat the onion until translucent, about 5 minutes, then add in the garlic and continue to sweat until fragrant, another 2 minutes. Add in the rice, and toss to coat in the fat. Let the rice cook for a few minutes, until it “sings” (you’ll know it when you hear it!) without browning, then deglaze the pot with white wine. Bring the wine to a simmer, and allow the rice to absorb it, then season with salt and pepper. Begin adding warm pumpkin stock ½ cup at time. Stirring clockwise, let the rice absorb most of the stock before adding in another ½ cup. Repeat the stock addition, letting the rice take in the liquid before adding more, until the rice is cooked through. Give the stock a good stir before adding in more, as the pumpkin will sink to the bottom. When the rice is cooked through, turn the heat off and stir in the parmesan cheese. If desired, finish with truffle butter. Serve with more sage leaves.

By Chef Casey Corn
<ul>
<li>1 c pumpkin puree</li>
<li>4 c vegetable or chicken stock</li>
<li>4 ea large sage leaves</li>
<li>1 Tbs unsalted butter</li>
<li>1 Tbs <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">The Truffleist truffle oil</a>
</li>
<li>½ ea yellow onion</li>
<li>3 ea garlic cloves</li>
<li>1 c arborio rice</li>
<li>½ c white wine</li>
<li>2 tsp kosher salt</li>
<li>¼ tsp ground white pepper</li>
<li>½ c parmesan cheese, grated</li>
</ul>
In a medium pot, stir together the pumpkin puree, stock and sage leaves, and place over medium low heat. Bring up to a simmer, then lower the heat so that the pumpkin stock is just steaming.
Mince the onion and garlic very finely. In a second medium pot, melt the butter and <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">truffle oil</a> together over medium low heat. Sweat the onion until translucent, about 5 minutes, then add in the garlic and continue to sweat until fragrant, another 2 minutes. 
Add in the rice, and toss to coat in the fat. Let the rice cook for a few minutes, until it “sings” (you’ll know it when you hear it!) without browning, then deglaze the pot with white wine. Bring the wine to a simmer, and allow the rice to absorb it, then season with salt and pepper.
Begin adding warm pumpkin stock ½ cup at time. Stirring clockwise, let the rice absorb most of the stock before adding in another ½ cup. Repeat the stock addition, letting the rice take in the liquid before adding more, until the rice is cooked through. Give the stock a good stir before adding in more, as the pumpkin will sink to the bottom.
When the rice is cooked through, turn the heat off and stir in the parmesan cheese. If desired, finish with <a href="/products/truffle-butter" target="_blank" rel="noopener noreferrer">truffle butter</a>. Serve with more sage leaves.

Truffle Pumpkin Risotto

4 Schaller & Weber Truffle Bratwurst by Truffleist 1 Red Onion, sliced canola oil 1/2 c Water or Stock Truffleist Truffle Mustard Instructions Heat a large cast iron skillet with a drizzle of canola oil over medium-high heat until it just starts to smoke. With a fork, poke a few holes on each side of the bratwurst sausage to keep them from bursting while they cook. Place the truffle brats in the hot skillet, then place the onions around them. Stir the onions to spread them around and to coat with oil. Cook the brats for about 4 minutes per side, or until they are nicely browned. Carefully pour 1/2 cup water in the skillet, then immediately cover and reduce the heat to medium-low. Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees. Remove the lid and the brats from the skillet. Increase the heat and season the onions with salt and continue to cook the onions for a few more minutes to reduce the liquid. Serve the sausages topped with the onions and Truffleist Truffle Mustard.

<a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">4 Schaller &amp; Weber Truffle Bratwurst by Truffleist</a>
1 Red Onion, sliced
canola oil
1/2 c Water or Stock
<a href="https://www.truffleist.com/products/truffle-mustard" target="_blank">Truffleist Truffle Mustard</a>
Instructions
Heat a large cast iron skillet with a drizzle of canola oil over medium-high heat until it just starts to smoke.
With a fork, poke a few holes on each side of the <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">bratwurst sausage</a> to keep them from bursting while they cook.
Place the <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">truffle brats</a> in the hot skillet, then place the onions around them.
Stir the onions to spread them around and to coat with oil. 
Cook the <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">brats </a>for about 4 minutes per side, or until they are nicely browned.
Carefully pour 1/2 cup water in the skillet, then immediately cover and reduce the heat to medium-low.
Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees.
Remove the lid and the <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">brats </a>from the skillet.
Increase the heat and season the onions with salt and continue to cook the onions for a few more minutes to reduce the liquid. 
Serve the sausages topped with the onions and <a href="https://www.truffleist.com/products/truffle-mustard" target="_blank">Truffleist Truffle Mustard</a>.

Brats, bratwurst recipe, truffle bratwurst

Seared Truffle Brats With Caramelized Onions & Truffle Mustard

5 oz shiitake mushrooms, sliced 1 + 1 Tbs The Truffleist flagship truffle butter 3 sprigs rosemary 10 sprigs thyme 3 sprigs sage 3 sprigs oregano 4 ea garlic cloves, smashed 4 c whole milk 2 tsp kosher salt ¼ tsp ground white pepper 1 lb pasta, shape of your choice 7 Tbs unsalted butter ½ c flour 1 lb/8 oz sharp white cheddar, grated 1 lb/8 oz parmesan, grated Place a large saute pan over medium high flame, and when hot, add in the mushrooms to dry fry. Do this in two batches if necessary, so as not to crowd the pan and steam them. To dry fry, cook the mushrooms until golden and squeaky, then flip. Cook until golden on both sides, then add in one tablespoon of flagship truffle butter to finish. Transfer cooked mushrooms to bowl, and turn the heat down to low on the pan. Let the pan come down in temperature a little bit, then add in the herbs and garlic, and let them become fragrant, about 2 minutes. Pour in the milk and season with salt and pepper, and let the flavors infuse over the lowest heat possible for at least 10 minutes, without simmering. Stir occasionally, scraping the bottom of the pan to bring up any mushroomy bits into the sauce. Bring a pot of heavily salted water to a boil, then cook pasta to al dente according to package instructions. Use a slotted spoon to scoop the garlic and herbs from the milk mixture, then add in the remaining tablespoon of truffle butter, the unsalted butter, and the flour. Raise the heat up to medium, and whisk in the flour and butter. Continue to whisk often, allowing the sauce to thicken, about 10-12 minutes. Preheat a high broiler. Stir in the mushrooms, then turn off the heat. Set aside ½ cup of each cheese, and stir in the rest. Fold in the pasta, then transfer to a baking dish if you like. Sprinkle the remaining cheese over the top, then place under the broiler until golden and bubbling. Top with Truffle Frizzled Herbs and serve immediately.

5 oz shiitake mushrooms, sliced
1 + 1 Tbs <a href="https://www.truffleist.com/products/flagship-truffle-butter" target="_blank">The Truffleist flagship truffle butter</a>
3 sprigs rosemary
10 sprigs thyme
3 sprigs sage
3 sprigs oregano
4 ea garlic cloves, smashed
4 c whole milk
2 tsp kosher salt
¼ tsp ground white pepper
1 lb pasta, shape of your choice
7 Tbs unsalted butter
½ c flour
1 lb/8 oz sharp white cheddar, grated
1 lb/8 oz parmesan, grated
Place a large saute pan over medium high flame, and when hot, add in the mushrooms to dry fry. Do this in two batches if necessary, so as not to crowd the pan and steam them. To dry fry, cook the mushrooms until golden and squeaky, then flip. Cook until golden on both sides, then add in <a href="https://www.truffleist.com/products/flagship-truffle-butter" target="_blank">one tablespoon of flagship truffle butter</a> to finish. 
Transfer cooked mushrooms to bowl, and turn the heat down to low on the pan. Let the pan come down in temperature a little bit, then add in the herbs and garlic, and let them become fragrant, about 2 minutes. Pour in the milk and season with salt and pepper, and let the flavors infuse over the lowest heat possible for at least 10 minutes, without simmering. Stir occasionally, scraping the bottom of the pan to bring up any mushroomy bits into the sauce.
Bring a pot of heavily salted water to a boil, then cook pasta to al dente according to package instructions.
Use a slotted spoon to scoop the garlic and herbs from the milk mixture, then add in the remaining tablespoon of <a href="https://www.truffleist.com/products/flagship-truffle-butter" target="_blank">truffle butter</a>, the unsalted butter, and the flour. Raise the heat up to medium, and whisk in the flour and butter. Continue to whisk often, allowing the sauce to thicken, about 10-12 minutes. 
Preheat a high broiler.
Stir in the mushrooms, then turn off the heat. Set aside ½ cup of each cheese, and stir in the rest. Fold in the pasta, then transfer to a baking dish if you like. Sprinkle the remaining cheese over the top, then place under the broiler until golden and bubbling. Top with Truffle Frizzled Herbs and serve immediately.

truffle Mac and cheese recipe, Mac and cheese recipe

Truffled Herby Mushroom Mac And Cheese

Serve 2 filet mignon steaks (each about 2-inches thick, 8-10 ounces, each) 2 tbsp olive oil 2 tbsp unsalted butter kosher salt to taste coarsely ground black pepper to taste Truffleist Flagship Truffle Butter Remove the filet mignon steaks from the refrigerator about 45-60 minutes prior to cooking and let the steaks come to room temperature. Liberally season the steaks with salt and pepper on both sides before cooking. Preheat the oven or grill to 500℉. Heat the olive oil and the butter in a large (12") cast iron pan over high heat. When the butter starts smoking and turns dark brown in color, place the filets in the pan and sear undisturbed for about 2 minutes. Flip the steaks and sear for another 2 minutes. Flip the steaks again and immediately transfer the pan into the preheated oven or close the lid on the grill if using the grill as your stove. Roast to your desired doneness: Rare--120-125℉ Medium Rare--130-135℉ Medium--140-145℉ Medium Well--150-155℉ Well Done--160-165℉ Remove the filets from the skillet and place on a platter. cover with foil and let the steaks rest for 3 minutes. Top each with a tablespoon of Truffleist Flagship Truffle Butter and serve immediately.

Serve 2 filet mignon steaks (each about 2-inches thick, 8-10 ounces, each)
2 tbsp olive oil
2 tbsp unsalted butter
kosher salt to taste
coarsely ground black pepper to taste
<a href="https://www.truffleist.com/products/flagship-truffle-butter" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/flagship-truffle-butter" target="_blank">Truffleist Flagship Truffle Butter</a>
Remove the filet mignon steaks from the refrigerator about 45-60 minutes prior to cooking and let the steaks come to room temperature. Liberally season the steaks with salt and pepper on both sides before cooking. Preheat the oven or grill to 500℉.
Heat the olive oil and the butter in a large (12") cast iron pan over high heat. When the butter starts smoking and turns dark brown in color, place the filets in the pan and sear undisturbed for about 2 minutes. Flip the steaks and sear for another 2 minutes. Flip the steaks again and immediately transfer the pan into the preheated oven or close the lid on the grill if using the grill as your stove.
Roast to your desired doneness:
Rare--120-125℉
Medium Rare--130-135℉
Medium--140-145℉
Medium Well--150-155℉
Well Done--160-165℉
Remove the filets from the skillet and place on a platter. cover with foil and let the steaks rest for 3 minutes. 
Top each with a tablespoon of <a href="https://www.truffleist.com/products/flagship-truffle-butter" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/flagship-truffle-butter" target="_blank">Truffleist Flagship Truffle Butter</a> and serve immediately.

Filet mignon with truffle recipe, filet mignon recipe, truffle butter

Seared Filet Mignon Steaks With Truffle Butter

Ingredients 1 ea shallot 2 ea garlic cloves 2 5 oz packages spinach 10 oz marinated artichoke hearts, chopped 8 oz cream cheese, room temp ½ c mayo 2 Tbs The Truffleist Truffle Oil 1 c parmesan, grated Directions Preheat oven to 400F. Finely mince the shallot, and microplane the garlic. Heat one tablespoon of truffle oil in a sauté pan over low heat, and sweat the shallots for a few minutes until translucent, then add in the garlic. Sauté a couple more minutes, just until garlic is soft. Transfer shallot and garlic to a small bowl. Heat the second tablespoon of truffle oil, and, over medium high heat, sauté the spinach in batches. Once all the spinach is sautéed, remove from the pan and onto a cutting board, then roughly chop it. Add the spinach, shallot and garlic, artichokes, cream cheese, mayo and ¾ cup parmesan back into the pan, and stir until all melted together and mixed thoroughly. At this point, transfer into a baking dish or oven-safe ramekins. Sprinkle the remaining parmesan over the top, and place in the oven for about 20-25 min, until golden and bubbling.

Ingredients
<ul>
<li>1 ea shallot</li>
<li>2 ea garlic cloves</li>
<li>2 5 oz packages spinach</li>
<li>10 oz marinated artichoke hearts, chopped</li>
<li>8 oz cream cheese, room temp</li>
<li>½ c mayo</li>
<li>2 Tbs <a href="/products/truffle-oil-gift-size" target="_blank">The Truffleist Truffle Oil</a>
</li>
<li>1 c parmesan, grated</li>
</ul>
Directions
<ol>
<li>Preheat oven to 400F.</li>
<li>Finely mince the shallot, and microplane the garlic. Heat one tablespoon of <a data-mce-fragment="1" href="/products/truffle-oil-gift-size" target="_blank" data-mce-href="/products/truffle-oil">truffle oil</a> in a sauté pan over low heat, and sweat the shallots for a few minutes until translucent, then add in the garlic. Sauté a couple more minutes, just until garlic is soft. Transfer shallot and garlic to a small bowl.</li>
<li>Heat the second tablespoon of <a href="/products/truffle-oil-gift-size" target="_blank">truffle oil</a>, and, over medium high heat, sauté the spinach in batches. Once all the spinach is sautéed, remove from the pan and onto a cutting board, then roughly chop it.</li>
<li>Add the spinach, shallot and garlic, artichokes, cream cheese, mayo and ¾ cup parmesan back into the pan, and stir until all melted together and mixed thoroughly.</li>
<li>At this point, transfer into a baking dish or oven-safe ramekins. Sprinkle the remaining parmesan over the top, and place in the oven for about 20-25 min, until golden and bubbling. </li>
</ol>

Truffle Spinach Artichoke Dip

INGREDIENTS 1 pound cooked lobster meat cut into bite sized chunks 1/3 cup mayonnaise 2 teaspoons fresh lemon juice ¼ cup finely chopped celery (use tender inner stalks) 1 teaspoon chopped fresh parsley 2 teaspoons green tops from a scallion, minced fine Dash or two Truffleist Truffle Hot Sauce Pinch of Truffleist Truffle Salt Few grinds freshly ground black pepper Split-top hot dog rolls 2 tablespoons melted butter INSTRUCTIONS Place the cooked lobster meat in a large bowl. In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, Truffle hot sauce, and Truffle Salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix. Brush both sides of the rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned. Divide the lobster salad between each roll per your preference.

INGREDIENTS
1 pound cooked lobster meat cut into bite sized chunks
1/3 cup mayonnaise
2 teaspoons fresh lemon juice
¼ cup finely chopped celery (use tender inner stalks)
1 teaspoon chopped fresh parsley
2 teaspoons green tops from a scallion, minced fine
Dash or two <a href="https://www.truffleist.com/products/truffleist-hot-sauce" target="_blank">Truffleist Truffle Hot Sauce </a>
Pinch of <a href="https://www.truffleist.com/products/truffle-salt" target="_blank">Truffleist Truffle Salt</a>
Few grinds freshly ground black pepper
Split-top hot dog rolls
2 tablespoons melted butter
 
INSTRUCTIONS
Place the cooked lobster meat in a large bowl.
In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, <a href="https://www.truffleist.com/products/truffleist-hot-sauce" target="_blank">Truffle hot sauce</a>, and <a href="https://www.truffleist.com/products/truffle-salt" target="_blank">Truffle Salt</a> and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.
Brush both sides of the rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.
Divide the lobster salad between each roll per your preference.

Truffled Lobster Rolls

Ingredients 6 eggs, hardboiled, peeled halved 3⁄4 c mayonnaise 1⁄2 Tbsp Dijon mustard 1⁄2 tsp Kosher salt, and more to taste Pepper, to taste 1 tsp Truffle Hot Sauce, and more for drizzling 1 Tbsp chopped fresh parsley Directions Remove yolks from hardboiled eggs and place in bowl Set aside whites Mash egg yokes with a fork until sandy in texture Add mayonnaise, mustard, salt, pepper, Truffle Hot Sauce and mix until smooth Taste and adjust seasonings Pipe or spoon yolk mixture into egg while halves Place artuflly on a platter Sprinkle with extra salt and pepper Drizzle with Truffle Sauce, sprinkle with chopped parsley Serve and enjoy

Ingredients
<ul>
<li>6 eggs, hardboiled, peeled halved</li>
<li>3⁄4 c mayonnaise</li>
<li>1⁄2 Tbsp Dijon mustard</li>
<li>1⁄2 tsp Kosher salt, and more to taste Pepper, to taste</li>
<li>1 tsp <a href="/products/truffleist-hot-sauce" target="_blank" rel="noopener noreferrer">Truffle Hot Sauce</a>, and more for drizzling</li>
<li>1 Tbsp chopped fresh parsley</li>
</ul>
Directions
<ol>
<li>Remove yolks from hardboiled eggs and place in bowl</li>
<li>Set aside whites</li>
<li>Mash egg yokes with a fork until sandy in texture</li>
<li>Add mayonnaise, mustard, salt, pepper, Truffle Hot Sauce and mix until smooth</li>
<li>Taste and adjust seasonings</li>
<li>Pipe or spoon yolk mixture into egg while halves</li>
<li>Place artuflly on a platter Sprinkle with extra salt and pepper</li>
<li>Drizzle with Truffle Sauce, sprinkle with chopped parsley</li>
<li>Serve and enjoy</li>
</ol>

Spicy Truffled Deviled Eggs

Ingredients 3 to 4 medium ripe red and yellow tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick 1 pound Burrata cheese, halved lengthwise 1/2 cup packed fresh basil leaves Truffle Salt by The Truffleist Freshly ground black pepper 2 Tbsp extra-virgin olive oil 2 Tbsp Truffle Balsamic Vinegar by The Truffliest Directions Place the tomatoes on a platter in an alternating pattern. Nestle the Burrata halves among the tomatoes. Scatter the basil leaves over the tomatoes and mozzarella. Sprinkle with a generous pinch of Truffle Salt by the Truffleist and cracked black pepper, to taste. Drizzle with the olive oil and balsamic vinegar. Serve immediately.

Ingredients
<ul>
<li>3 to 4 medium ripe red and yellow tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick</li>
<li>1 pound Burrata cheese, halved lengthwise</li>
<li>1/2 cup packed fresh basil leaves</li>
<li><a href="/products/truffle-salt" target="_blank">Truffle Salt by The Truffleist </a></li>
<li>Freshly ground black pepper</li>
<li>2 Tbsp extra-virgin olive oil</li>
<li>2 Tbsp Truffle Balsamic Vinegar by The Truffliest</li>
</ul>
 
Directions
<ol>
<li>Place the tomatoes on a platter in an alternating pattern.</li>
<li>Nestle the Burrata halves among the tomatoes.</li>
<li>Scatter the basil leaves over the tomatoes and mozzarella.</li>
<li>Sprinkle with a generous pinch of <a href="/products/truffle-salt" target="_blank">Truffle Salt by the Truffleist</a> and cracked black pepper, to taste.</li>
<li>Drizzle with the olive oil and balsamic vinegar.</li>
<li>Serve immediately.</li>
</ol>

caprese salad recipe, truffle caprese salad

Truffled Caprese Salad

Photo & Recipe courtesy of toastedtable.com Toast seeded bread, then layer with labneh, sliced avocado 🥑, mint, sliced tiger figs, flaky sea salt, cracked black pepper & “loooooots of @thetruffleist TRUFFLE honey

Photo &amp; Recipe courtesy of toastedtable.com
Toast seeded bread, then layer with labneh, sliced avocado 🥑, mint, sliced tiger figs, flaky sea salt, cracked black pepper &amp; “loooooots of <a href="https://www.instagram.com/thetruffleist/" target="_blank">@thetruffleist</a> <a href="https://www.truffleist.com/products/truffle-honey" target="_blank">TRUFFLE honey</a>

Toasted Table Avocado Toast

Ingredients 2 slices Bacon (we use Schaller & Weber Double Smoked Bacon) 2 eggs 2 slices White Cheddar Cheese (or your favorite) 1 bread roll Truffleist Truffle Hot Sauce to serve Instructions Cook your bacon on a medium heat until the fat has been rendered down & you’re left with nicely caramelised bacon slices. Take your bacon out of the pan. Cut your bread roll into 2 slices & toast them until golden brown in the pan with that lovely bacon grease. Take your bread out of the pan. Drizzle a dash of oil in the pan & crack 2 eggs in. Cook one side for 1 min. Put cheese over the top to melt. Cook for another 1 min & take it off the heat. Assemble the sandwich by squeezing Truffle Hot Sauce on one slice of bread. Layer with your egg, cheese, bacon & other slice of bread.

Ingredients
2 slices Bacon (we use Schaller &amp; Weber Double Smoked Bacon)
2 eggs
2 slices White Cheddar Cheese (or your favorite)
1 bread roll
<a href="https://www.truffleist.com/products/truffleist-hot-sauce" target="_blank">Truffleist Truffle Hot Sauce</a> to serve
Instructions
Cook your bacon on a medium heat until the fat has been rendered down &amp; you’re left with nicely caramelised bacon slices. Take your bacon out of the pan.
Cut your bread roll into 2 slices &amp; toast them until golden brown in the pan with that lovely bacon grease. Take your bread out of the pan.
Drizzle a dash of oil in the pan &amp; crack 2 eggs in. Cook one side for 1 min. Put cheese over the top to melt. Cook for another 1 min &amp; take it off the heat.
Assemble the sandwich by squeezing <a href="https://www.truffleist.com/products/truffleist-hot-sauce" target="_blank">Truffle Hot Sauce</a> on one slice of bread. Layer with your egg, cheese, bacon &amp; other slice of bread.

Truffled Bacon, Egg & Cheese Sandwich

By Chef Casey Corn 2 c water 1 c whole milk 1 tsp salt ½ tsp paprika 1 c polenta/grits 1 Tbs The Truffleist truffle butter ½ c extra sharp cheddar, grated 1 Tbs The Truffleist truffle oil 1 lb shrimp (easy peel or peeled and deveined) ¼ c beer tt scallions, sliced In a medium pot, combine the water, milk, salt and paprika, and bring to a low simmer. As soon as it reached a simmer, whisk in the polenta. Continue to whisk often, until creamy and smooth, about 15 minutes. Stir in the truffle butter, then turn the heat off and stir in the cheese. As the grits cook, prepare the shrimp. Heat the truffle oil in a large skillet over medium high heat. Sear the shrimp on one side, just a couple minutes, then flip and sear one minute, before pouring in the beer and covering. Let the shrimp simmer in the beer until cooked through, just a few minutes. Spoon the grits into bowls to serve, then top with shrimp and sliced scallions.

By Chef Casey Corn
<ul>
<li>2 c water</li>
<li>1 c whole milk</li>
<li>1 tsp salt</li>
<li>½ tsp paprika</li>
<li>1 c polenta/grits</li>
<li>1 Tbs <a href="/products/truffle-butter" target="_blank" rel="noopener noreferrer">The Truffleist truffle butter</a>
</li>
<li>½ c extra sharp cheddar, grated</li>
<li>1 Tbs <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">The Truffleist truffle oil</a>
</li>
<li>1 lb shrimp (easy peel or peeled and deveined)</li>
<li>¼ c beer</li>
<li>tt scallions, sliced</li>
</ul>
In a medium pot, combine the water, milk, salt and paprika, and bring to a low simmer. As soon as it reached a simmer, whisk in the polenta. Continue to whisk often, until creamy and smooth, about 15 minutes. Stir in the <a href="/products/truffle-butter" target="_blank" rel="noopener noreferrer">truffle butter</a>, then turn the heat off and stir in the cheese.
As the grits cook, prepare the shrimp. Heat the <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">truffle oil</a> in a large skillet over medium high heat. Sear the shrimp on one side, just a couple minutes, then flip and sear one minute, before pouring in the beer and covering. Let the shrimp simmer in the beer until cooked through, just a few minutes.
Spoon the grits into bowls to serve, then top with shrimp and sliced scallions.

Truffle Shrimp and Grits

By Chef Casey Corn 1 ea fennel bulb ¼ c creme fraiche 1 tsp The Truffleist truffle mustard 1 Tbs lemon juice 1 pinch kosher salt 1 pinch ground white mustard Cut the fennel bulb in half from top to tail, and carefully cut away the core. Use a mandoline or sharp knife to finely slice the fennel, then add to a mixing bowl and toss with the lemon juice. In a separate small bowl, combine the rest of the ingredients, and stir until smooth. Pour over the fennel, and fold well so that the sauce is coating the fennel. Serve with pan seared salmon, braised short ribs, or anything else!

By Chef Casey Corn
<ul>
<li>
1 ea fennel bulb
</li>
<li>
¼ c creme fraiche
</li>
<li>
1 tsp <a href="/products/truffle-mustard" target="_blank" rel="noopener noreferrer">The Truffleist truffle mustard</a>
</li>
<li>
1 Tbs lemon juice
</li>
<li>
1 pinch kosher salt
</li>
<li>
1 pinch ground white mustard
</li>
</ul>
Cut the fennel bulb in half from top to tail, and carefully cut away the core. Use a mandoline or sharp knife to finely slice the fennel, then add to a mixing bowl and toss with the lemon juice.
In a separate small bowl, combine the rest of the ingredients, and stir until smooth. Pour over the fennel, and fold well so that the sauce is coating the fennel. 
Serve with pan seared salmon, braised short ribs, or anything else!

Truffle Fennel Slaw

Ingredients 1 ea frozen puff pastry sheet, thawed 1 ea The Truffleist truffle bratwurst 1 ea egg Directions Preheat the oven to 400F. Cut the bratwurst in half lengthwise, then cut each half lengthwise into 3 skinny strips, giving you 6 strips. Cut each of those strips into 3 pieces, resulting in bite size pieces. Cut your puff pastry in half, and then cut on the diagonal, alternating, to form long triangles as wide as your bratwurst pieces. Line a baking sheet with foil or parchment paper. In a small bowl, whisk the egg until smooth. Place the puff pastry triangles on a clean surface with the points facing away from you. Brush the points with a tiny bit of egg wash. To form the pigs in blankets, put a piece of bratwurst at the bottom of the puff pastry triangle, then roll it up towards the point, gently pressing to seal. It should look like a tiny croissant. Place on the baking sheet, then repeat with the rest of the puff pastry and bratwurst. Brush the puff pastry with egg wash, then place the baking sheet on a rack centered in the oven. Bake for about 20-25 minutes, until puffed up and golden. Serve with The Truffleist truffle mustard.

Ingredients
<ul>
<li>1 ea frozen puff pastry sheet, thawed</li>
<li>1 ea <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">The Truffleist truffle bratwurst</a>
</li>
<li>1 ea egg</li>
</ul>
Directions
<ol>
<li>Preheat the oven to 400F.</li>
<li>Cut the bratwurst in half lengthwise, then cut each half lengthwise into 3 skinny strips, giving you 6 strips.</li>
<li>Cut each of those strips into 3 pieces, resulting in bite size pieces.</li>
<li>Cut your puff pastry in half, and then cut on the diagonal, alternating, to form long triangles as wide as your bratwurst pieces.</li>
<li>Line a baking sheet with foil or parchment paper. In a small bowl, whisk the egg until smooth.</li>
<li>Place the puff pastry triangles on a clean surface with the points facing away from you. Brush the points with a tiny bit of egg wash.</li>
<li>To form the pigs in blankets, put a piece of bratwurst at the bottom of the puff pastry triangle, then roll it up towards the point, gently pressing to seal. It should look like a tiny croissant.</li>
<li>Place on the baking sheet, then repeat with the rest of the puff pastry and bratwurst.</li>
<li>Brush the puff pastry with egg wash, then place the baking sheet on a rack centered in the oven.</li>
<li>Bake for about 20-25 minutes, until puffed up and golden.</li>
<li>Serve with The Truffleist truffle mustard.</li>
</ol>

pigs in a blanket, bratwurst in a blanket

Truffle Bratwurst Pigs In A Blanket

Truffle Honey and Goat Cheese Mac and Cheese: 4 ea garlic cloves1⁄2 ea yellow onion5 ea whole cloves1 ea bay leaf4c whole milk1 Tbs kosher salt1⁄4 tsp ground white pepper1 1 oz container dried shiitakes or other mushrooms4 Tbs unsalted butter4 Tbs/1⁄2 jar The Truffleist Truffle Butter1⁄3 c flour1 lb pasta, shape of your choice16 oz goat cheese, room temperature1⁄2 c parmesan, gratedtt The Truffleist Truffle Honey Smash the garlic cloves, and press the whole cloves into the cut side of the onion. Add to a medium pot with the bay leaf, milk, salt, pepper and dried shiitakes. Let flavors infuse over the lowest heat possible, without simmering, at least 15-20 minutes, until the mushrooms have plumped up. Bring a pot of heavily-salted water to a boil. Cook pasta to al dente according to package instructions. When the mushrooms have plumped up, strain the milk into a large pot, discarding the onion, garlic and bay leaf, but saving the mushrooms. Place over medium heat and whisk in the butter, truffle butter and flour. Continue to whisk often until the sauce becomes smooth and thick, about 10-12 minutes. Preheat a high broiler. Turn off the heat, and stir in the goat cheese. Once the cheese has dissolved into the sauce, add in the mushrooms and the pasta and stir to combine. Transfer to a baking dish, then sprinkle the parmesan over the top. Place under the broiler until golden and bubbling, then remove from the oven and drizzle the truffle honey over liberally.

Truffle Honey and Goat Cheese Mac and Cheese:
4 ea garlic cloves 1⁄2 ea yellow onion 5 ea whole cloves 1 ea bay leaf 4c whole milk 1 Tbs kosher salt 1⁄4 tsp ground white pepper 1 1 oz container dried shiitakes or other mushrooms 4 Tbs unsalted butter 4 Tbs/1⁄2 jar <a href="/products/truffle-butter" target="_blank" rel="noopener noreferrer">The Truffleist Truffle Butter</a> 1⁄3 c flour 1 lb pasta, shape of your choice 16 oz goat cheese, room temperature 1⁄2 c parmesan, grated tt <a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">The Truffleist Truffle Honey</a>
 Smash the garlic cloves, and press the whole cloves into the cut side of the onion. Add to a medium pot with the bay leaf, milk, salt, pepper and dried shiitakes. Let flavors infuse over the lowest heat possible, without simmering, at least 15-20 minutes, until the mushrooms have plumped up.
Bring a pot of heavily-salted water to a boil. Cook pasta to al dente according to package instructions.
When the mushrooms have plumped up, strain the milk into a large pot, discarding the onion, garlic and bay leaf, but saving the mushrooms. Place over medium heat and whisk in the butter, <a href="/products/truffle-butter" target="_blank" rel="noopener noreferrer">truffle butter</a> and flour. Continue to whisk often until the sauce becomes smooth and thick, about 10-12 minutes. 
Preheat a high broiler. 
Turn off the heat, and stir in the goat cheese. Once the cheese has dissolved into the sauce, add in the mushrooms and the pasta and stir to combine. Transfer to a baking dish, then sprinkle the parmesan over the top. 
Place under the broiler until golden and bubbling, then remove from the oven and drizzle the <a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">truffle honey</a> over liberally.

Truffle Honey And Goat Cheese Mac And Cheese

By Chef Tony Nassif For Remoulade Yields 1 pint 1 cup celery root 1/2 cup diced dill pickle 2 Tbs diced shallot 1/2 cup diced celery 2 Tbs chopped capers 1/2 cup creme fraiche 1/4 cup mayo 1 Tbs Truffleist Truffle Mustard 4 Tbs chopped dill 1 tsp black pepper 1 tsp lemon zest 1/4 cup olive oil 2 tsp kosher salt 1 Tbs grated horseradish Celery leaves reserved from bunch For Sandwich Brioche bun Butter toasting Cooked crab Remoulade Baby arugula or any lettuce you have at home Truffleist Truffle Hot Sauce Mix all the ingredients together and let sit. This can be made ahead of time. You can use lobster, crab, shrimp etc for this sandwich. I love king crab so I went with that. Take a little truffle butter and regular butter about half a quarter pound. Melt in a pot with garlic and warm your cooked crab. Brush your brioche with butter and toast in a medium hot pan. Set aside. When you’re ready to eat take your freshly toast bun, add a little lettuce, then your warm buttery crab, top with your remoulade and celery leaves then finish off with a nice douse of Truffleist hot sauce! Enjoy with an ice cold beer or a nice light white wine. Bonne appetite

By Chef Tony Nassif
For Remoulade
Yields 1 pint
<ul>
<li>1 cup celery root</li>
<li>1/2 cup diced dill pickle</li>
<li>2 Tbs diced shallot</li>
<li>1/2 cup diced celery</li>
<li>2 Tbs chopped capers</li>
<li>1/2 cup creme fraiche</li>
<li>1/4 cup mayo</li>
<li>1 Tbs <a href="/products/truffle-mustard" target="_blank">Truffleist Truffle Mustard </a>
</li>
<li>4 Tbs chopped dill</li>
<li>1 tsp black pepper</li>
<li>1 tsp lemon zest</li>
<li>1/4 cup olive oil</li>
<li>2 tsp kosher salt</li>
<li>1 Tbs grated horseradish</li>
<li>Celery leaves reserved from bunch </li>
</ul>
For Sandwich  
<ul>
<li>Brioche bun</li>
<li>Butter toasting</li>
<li>Cooked crab</li>
<li>Remoulade</li>
<li>Baby arugula or any lettuce you have at home</li>
<li><a href="/products/truffleist-hot-sauce" target="_blank">Truffleist Truffle Hot Sauce</a></li>
</ul>
Mix all the ingredients together and let sit. This can be made ahead of time. You can use lobster, crab, shrimp etc for this sandwich. I love king crab so I went with that. Take a little <a href="/products/truffle-butter" target="_blank">truffle butter</a> and regular butter about half a quarter pound. Melt in a pot with garlic and warm your cooked crab. Brush your brioche with butter and toast in a medium hot pan. Set aside. When you’re ready to eat take your freshly toast bun, add a little lettuce, then your warm buttery crab, top with your remoulade and celery leaves then finish off with a nice douse of <a href="/products/truffleist-hot-sauce" target="_blank">Truffleist hot sauce</a>! Enjoy with an ice cold beer or a nice light white wine.
Bonne appetite
<ol></ol>

Truffleist King Crab Roll with Truffled Celery Root Remoulade

Truffle Flagship Butter bechamel croque-madame. Take your Saturday brunch to that scrumptious French bistro level. Recipe from chef Casey Corn. 4 cups - whole milk6 Tbs - unsalted butter2 Tbs - The Truffleist Flagship Butter½ cup - flour½ ea - yellow onion7 ea - whole cloves1 ea - bay leaf1 Tbs - kosher salt¼ tsp - ground white pepper Press whole cloves into cut side of onion, then place in a pot with the milk, bay leaf, salt and pepper. Infuse over low heat for at least 10 minutes, without simmering. When milk has infused, remove onion and bay leaf, then add in both butters and the flour. Bring the heat up to medium, and whisk often until thickened and smooth, about 10-12 minutes. Use Truffle Bechamel on lasagnas, baked ziti, and in Croque Monsieurs!

Truffle Flagship Butter bechamel croque-madame. Take your Saturday brunch to that scrumptious French bistro level. Recipe from chef Casey Corn.
4 cups - whole milk 6 Tbs - unsalted butter 2 Tbs - <a href="/products/flagship-truffle-butter" target="_blank">The Truffleist Flagship Butter</a> ½ cup - flour ½ ea - yellow onion 7 ea - whole cloves 1 ea - bay leaf 1 Tbs - kosher salt ¼ tsp - ground white pepper
Press whole cloves into cut side of onion, then place in a pot with the milk, bay leaf, salt and pepper. Infuse over low heat for at least 10 minutes, without simmering.
When milk has infused, remove onion and bay leaf, then add in both <a href="/products/flagship-truffle-butter" target="_blank">butters </a>and the flour.
Bring the heat up to medium, and whisk often until thickened and smooth, about 10-12 minutes.
Use Truffle Bechamel on lasagnas, baked ziti, and in Croque Monsieurs!

Truffle Bechamel

12 oz - lean high quality beef, such as tenderloin 1 Tbs - cornichons, grated 1 tsp - cornichon brine 1 Tbs - capers, finely minced 1 ea - shallot, finely minced 1 Tbs - parsley, finely chopped ¼ tsp - worcestershire sauce drizzle The Truffleist truffle oil 1 tsp - kosher salt 1 ea - egg yolk tt - flakey sea salt for serving: potato chips, toasts, etc Cut beef into about ½ inch cubes, place in a bowl, and put in the freezer for about 15 minutes. This will make the beef easier to chop, and will also prevent it from getting too warm while it’s being handled. While the beef is in the freezer, prep the rest of the ingredients. Use a microplane to grate the cornichons, and finely mince the capers, shallot and parsley, then add all of these to a mixing bowl. Drizzle in the cornichon brine, truffle oil and worcestershire sauce, and stir well. Take the beef out of the freezer, and, working quickly, finely chop into desired size for tartare. Add to the bowl with the rest of the ingredients, season with kosher salt, and fold to combine thoroughly. Use a ring mold to plate the tartare, then make a divot in the center and slide in the egg yolk. Season with flakey salt, and serve with chips or toasts.

12 oz - lean high quality beef, such as tenderloin
1 Tbs - cornichons, grated
1 tsp - cornichon brine
1 Tbs - capers, finely minced
1 ea - shallot, finely minced
1 Tbs - parsley, finely chopped
¼ tsp - worcestershire sauce
drizzle The <a href="https://www.truffleist.com/products/truffle-oil" target="_blank">Truffleist truffle oil</a>
1 tsp - kosher salt
1 ea - egg yolk
tt - flakey sea salt
for serving: potato chips, toasts, etc
Cut beef into about ½ inch cubes, place in a bowl, and put in the freezer for about 15 minutes. This will make the beef easier to chop, and will also prevent it from getting too warm while it’s being handled.
While the beef is in the freezer, prep the rest of the ingredients. Use a microplane to grate the cornichons, and finely mince the capers, shallot and parsley, then add all of these to a mixing bowl. 
Drizzle in the cornichon brine, truffle oil and worcestershire sauce, and stir well. 
Take the beef out of the freezer, and, working quickly, finely chop into desired size for tartare. Add to the bowl with the rest of the ingredients, season with kosher salt, and fold to combine thoroughly.
Use a ring mold to plate the tartare, then make a divot in the center and slide in the egg yolk. Season with flakey salt, and serve with chips or toasts.

Truffle Steak Tartare

By Chef Casey Corn ⅓ c whole fat greek yogurt 1-2 Tbs The Truffleist truffle mustard, to taste pinch kosher salt Mix all ingredients together in a bowl, adjusting the amount of mustard and salt to your taste. Serve with pan-seared fish, roasted chicken, or on grilled veggies.

By Chef Casey Corn
<ul>
<li>⅓ c whole fat greek yogurt</li>
<li>1-2 Tbs <a href="/products/truffle-mustard" target="_blank" rel="noopener noreferrer">The Truffleist truffle mustard</a>, to taste</li>
<li>pinch kosher salt</li>
</ul>
Mix all ingredients together in a bowl, adjusting the amount of mustard and salt to your taste. 
Serve with pan-seared fish, roasted chicken, or on grilled veggies.

Truffle Mustard Yogurt Sauce

Take time to enjoy the delicious moments in life with this upgraded take on the classic caprese! Our black truffle-infused oil paired with burrata cheese, fresh herbs and tomatoes is something to savor. 2 c cherry tomatoes1 Tbs The Truffleist Truffle Oil1 Tbs chopped herbs of your choice1 tsp kosher salt½ tsp freshly ground black pepperPreheat oven to 425F. Toss all ingredients in a mixing bowl, then transfer to a baking sheet lined with parchment. Place in the oven, and roast for about 15-20 minutes, until skins burst and and starting to turn golden. Remove from the oven, and serve warm, or chill to serve cold.

Take time to enjoy the delicious moments in life with this upgraded take on the classic caprese! Our black truffle-infused oil paired with burrata cheese, fresh herbs and tomatoes is something to savor.
2 c cherry tomatoes 1 Tbs <a title="Truffle Oil Product Page" href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-oil" target="_blank">The Truffleist Truffle Oil</a> 1 Tbs chopped herbs of your choice 1 tsp kosher salt ½ tsp freshly ground black pepper Preheat oven to 425F.
Toss all ingredients in a mixing bowl, then transfer to a baking sheet lined with parchment.
Place in the oven, and roast for about 15-20 minutes, until skins burst and and starting to turn golden.
Remove from the oven, and serve warm, or chill to serve cold.

Truffle Blistered Cherry Tomatoes

By Chef Casey Corn 2 ea persian cucumbers ½ ea red bell pepper 2 ea large heirloom tomatoes, about 1.5-2 pounds 1 ea garlic clove 1 ea small shallot 2 Tbs sherry vinegar 1 Tbs kosher salt 1 tsp ground white pepper 1 c cherry tomatoes 3 Tbs extra virgin olive oil tt The Truffleist truffle oil tt freshly ground black pepper Trim the ends off of the cucumbers, then cut in half lengthwise. Use a spoon to scoop out the seeds and discard. Roughly chop three of the cucumber halves and add to a large mixing bowl. Finely chop the last cucumber and add to a separate bowl to save for garnish. Cut the bell pepper half into quarters, roughly chop three of them, and add to the large mixing bowl. Finely dice the remaining quarter and add to the garnish bowl. Roughly chop the heirloom tomatoes, shallot, and garlic clove and add to the mixing bowl. Pour the vinegar over the chopped veggies, season with salt and pepper, and stir to combine. Let sit for about 30 minutes to allow the flavors to come together, stirring occasionally. Quarter the cherry tomatoes, and add to the garnish bowl. Transfer the contents of the mixing bowl, all liquid included, to a blender, and pour in the extra virgin olive oil. Blend until smooth, then strain through a coarse-mesh sieve, and place in the fridge for another 30 minutes. Serve with the ingredients you reserved in the garnish bowl, a drizzle of truffle oil, and freshly ground black pepper to taste.

By Chef Casey Corn
<ul>
<li>2 ea persian cucumbers</li>
<li>½ ea red bell pepper</li>
<li>2 ea large heirloom tomatoes, about 1.5-2 pounds</li>
<li>1 ea garlic clove</li>
<li>1 ea small shallot</li>
<li>2 Tbs sherry vinegar</li>
<li>1 Tbs kosher salt</li>
<li>1 tsp ground white pepper</li>
<li>1 c cherry tomatoes</li>
<li>3 Tbs extra virgin olive oil</li>
<li>tt <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">The Truffleist truffle oil</a>
</li>
<li>tt freshly ground black pepper</li>
</ul>
Trim the ends off of the cucumbers, then cut in half lengthwise. Use a spoon to scoop out the seeds and discard. Roughly chop three of the cucumber halves and add to a large mixing bowl.
Finely chop the last cucumber and add to a separate bowl to save for garnish.
Cut the bell pepper half into quarters, roughly chop three of them, and add to the large mixing bowl. Finely dice the remaining quarter and add to the garnish bowl.
Roughly chop the heirloom tomatoes, shallot, and garlic clove and add to the mixing bowl. Pour the vinegar over the chopped veggies, season with salt and pepper, and stir to combine. Let sit for about 30 minutes to allow the flavors to come together, stirring occasionally.
Quarter the cherry tomatoes, and add to the garnish bowl.
Transfer the contents of the mixing bowl, all liquid included, to a blender, and pour in the extra virgin olive oil. Blend until smooth, then strain through a coarse-mesh sieve, and place in the fridge for another 30 minutes.
Serve with the ingredients you reserved in the garnish bowl, a drizzle of <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">truffle oil</a>, and freshly ground black pepper to taste.

Truffle Gazpacho

By Chef Casey Corn 2 ea cooked chicken breasts 1 pkg puff pastry, defrosted 1 ea egg 4 Tbs unsalted butter ¼ c flour 1 c leeks, chopped 1 Tbs tarragon, chopped 1½ Tbs The Truffleist truffle butter 2 c chicken stock ½ c frozen peas 1 Tbs white wine Cube or shred the chicken breasts, and set aside in a bowl. Preheat the oven to 400F. Dust your countertop with flour, then place the puff pastry down and dust with more flour. Roll out so that the pastry is about ½ centimeter thick. Use whatever dish you’ll be serving the pot pie in to make the tops: place the dish upside down on the pastry, then use a sharp knife to cut out a round about 1 inch bigger than the dish. Line a baking sheet with parchment, and place this pastry round on, then repeat for however many pot pies you’re making. Wrap the baking sheet in cling film, and place in the fridge until ready to use. Beat the egg in a small bowl, and set aside. In a large pan, melt the unsalted butter, and when foaming, whisk the flour in. Let cook over medium low heat, whisking often, until the flour cooks out, but the butter doesn’t brown, about 3 minutes. Whisk in the chicken stock, and whisk often to allow sauce to become smooth and thicken. In a separate pan, melt the truffle butter over medium low heat, and saute the leeks until soft, about 3-5 minutes. Add the chicken in, and toss to coat, then the peas, bringing the heat up slightly to allow any excess water to evaporate. Pour in the white wine, and bring to a simmer, letting the wine reduce by half. Transfer the chicken/leek mixture to the pan with the sauce, add in the tarragon, and stir thoroughly to combine. Take the puff pastry out of the fridge, and gently lift the parchment sheet with the pastry rounds off and place on the counter. Line the baking sheet with a new sheet of parchment, and place the pot pie dishes on top. Divide the pot pie filling evenly between the dishes, then use a pastry brush to coat the rims of the dishes, and about half an inch down the outside, with the beaten egg, so that the pastry will stick. Cut tiny vent holes in the center of the pastry, then lay it over the pot pie dishes and press into the egg washed sides to seal. Place the baking sheet on a rack in the center of the oven and cook for 15-20 minutes, until pastry is golden and puffed. Remove from the oven, and serve immediately.

By Chef Casey Corn
<ul>
<li>2 ea cooked chicken breasts</li>
<li>1 pkg puff pastry, defrosted</li>
<li>1 ea egg</li>
<li>4 Tbs unsalted butter</li>
<li>¼ c flour</li>
<li>1 c leeks, chopped</li>
<li>1 Tbs tarragon, chopped</li>
<li>1½ Tbs <a href="/products/truffle-butter" target="_blank" rel="noopener noreferrer">The Truffleist truffle butter</a>
</li>
<li>2 c chicken stock</li>
<li>½ c frozen peas</li>
<li>1 Tbs white wine</li>
</ul>
Cube or shred the chicken breasts, and set aside in a bowl. Preheat the oven to 400F.
Dust your countertop with flour, then place the puff pastry down and dust with more flour. Roll out so that the pastry is about ½ centimeter thick. Use whatever dish you’ll be serving the pot pie in to make the tops: place the dish upside down on the pastry, then use a sharp knife to cut out a round about 1 inch bigger than the dish. Line a baking sheet with parchment, and place this pastry round on, then repeat for however many pot pies you’re making. Wrap the baking sheet in cling film, and place in the fridge until ready to use. 
Beat the egg in a small bowl, and set aside. 
In a large pan, melt the unsalted butter, and when foaming, whisk the flour in. Let cook over medium low heat, whisking often, until the flour cooks out, but the butter doesn’t brown, about 3 minutes. Whisk in the chicken stock, and whisk often to allow sauce to become smooth and thicken.
In a separate pan, melt the truffle butter over medium low heat, and saute the leeks until soft, about 3-5 minutes. Add the chicken in, and toss to coat, then the peas, bringing the heat up slightly to allow any excess water to evaporate. Pour in the white wine, and bring to a simmer, letting the wine reduce by half. 
Transfer the chicken/leek mixture to the pan with the sauce, add in the tarragon, and stir thoroughly to combine. 
Take the puff pastry out of the fridge, and gently lift the parchment sheet with the pastry rounds off and place on the counter. Line the baking sheet with a new sheet of parchment, and place the pot pie dishes on top.
Divide the pot pie filling evenly between the dishes, then use a pastry brush to coat the rims of the dishes, and about half an inch down the outside, with the beaten egg, so that the pastry will stick. 
Cut tiny vent holes in the center of the pastry, then lay it over the pot pie dishes and press into the egg washed sides to seal. Place the baking sheet on a rack in the center of the oven and cook for 15-20 minutes, until pastry is golden and puffed. Remove from the oven, and serve immediately.

Truffle Chicken Pot Pies

By Chef Tony Nassif Quick Mushroom Stock 1 cup mushroom stem 2oz parmesan rind if available 2 cloves of garlic 1/4 onion cut into chunks Stems of parsley from garnish Makes 1.25 cups Cut all ingredients into large chunks and simmer on medium low heat for 25 minutes. Strain and reserve liquid. Soup 1lbs baby Bella mushroom 1 french shallot 1Tbs butter 1Tbs Rosemary 1.25 cups heavy cream 1.25 cups mushroom parmesan stock 1tsp Truffleist Truffle Oil 2 tsp salt 1 tsp black pepper 2Tbs chopped parsley Slice mushrooms and shallot. Saute in butter with the rosemary until lightly colored. Add stock and cream. Season with salt and pepper. Lightly simmer for 20 minutes. Blend with hand blender or food processor. Strain and garnish with chopped parsley, grated Parmesan and truffle oil Grilled Cheese 4oz raclette 4oz goat cheese 4oz manchego 4oz Truffleist Truffle Sauce Grated Parmesan Butter Sour dough cut 1 1/4 inch thick Truffleist Truffle Honey Cube cheese and pulse in a food processor, mix truffle paste in by hand add a generous amount to your bread. Spread room temp butter on the outside of the bread and cost in parmesan cheese. Toast in a non stock pan until golden brown. Flip it and finish in the oven at 400f for another 5 minutes. Brush with truffle honey before serving and enjoy

By Chef Tony Nassif
Quick Mushroom Stock 
<ul>
<li>1 cup mushroom stem </li>
<li>2oz parmesan rind if available </li>
<li>2 cloves of garlic </li>
<li>1/4 onion cut into chunks </li>
<li>Stems of parsley from garnish  </li>
<li>Makes 1.25 cups  </li>
<li>Cut all ingredients into large chunks and simmer on medium low heat for 25 minutes. Strain and reserve liquid.  </li>
</ul>
Soup 
<ul>
<li>1lbs baby Bella mushroom </li>
<li>1 french shallot </li>
<li>1Tbs butter </li>
<li>1Tbs Rosemary </li>
<li>1.25 cups heavy cream </li>
<li>1.25 cups mushroom parmesan stock </li>
<li>1tsp <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">Truffleist Truffle Oil</a> </li>
<li>2 tsp salt</li>
<li>1 tsp black pepper </li>
<li>2Tbs chopped parsley </li>
</ul>
Slice mushrooms and shallot. Saute in butter with the rosemary until lightly colored. Add stock and cream. Season with salt and pepper. Lightly simmer for 20 minutes. Blend with hand blender or food processor. Strain and garnish with chopped parsley, grated Parmesan and truffle oil  
Grilled Cheese  
<ul>
<li>4oz raclette</li>
<li>4oz goat cheese </li>
<li>4oz manchego </li>
<li>4oz <a href="/products/truffle-sauce" target="_blank" rel="noopener noreferrer">Truffleist Truffle Sauce</a>
</li>
<li>Grated Parmesan </li>
<li>Butter </li>
<li>Sour dough cut 1 1/4 inch thick</li>
<li><a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">Truffleist Truffle Honey</a></li>
</ul>
Cube cheese and pulse in a food processor, mix truffle paste in by hand add a generous amount to your bread. Spread room temp butter on the outside of the bread and cost in parmesan cheese.  
Toast in a non stock pan until golden brown. Flip it and finish in the oven at 400f for another 5 minutes. Brush with truffle honey before serving and enjoy

Truffleist Creamy Mushroom Soup & Truffle Honey Grilled Cheese

By Chef Casey Corn for the pimiento cheese: 2 oz cream cheese, softened 2 c/8 oz sharp cheddar, grated 2 Tbs pimiento peppers, minced ¼ tsp cayenne ¼ tsp onion powder 2 tsp The Truffleist Truffle Hot Sauce tt kosher salt tt ground pepper 8 slices bread of your choice 2 Tbs unsalted butter 12 oz bacon (optional), cooked Place all pimiento cheese ingredients in a mixing bowl, and use a spatula to combine well. It will seem at first like there’s no way that it will turn into a spread…keep mixing, it will! Once the dip is thoroughly mixed, set aside. Butter both sides of each slice of bread. Place your largest skillet over medium heat, and toast one side of each slice of bread, then remove from the pan. Spread each toasted side with pimiento cheese, then, two at a time, place back in the pan, untoasted side down, to start to melt the cheese. If using, add a couple bacon slices, then combine two sandwich halves to form the grilled cheese and use a spatula to press down. Flip after a couple minutes, to allow both sides to become golden and toasty. Repeat with the remaining sandwiches.

By Chef Casey Corn
for the pimiento cheese:
<ul>
<li>2 oz cream cheese, softened</li>
<li>2 c/8 oz sharp cheddar, grated</li>
<li>2 Tbs pimiento peppers, minced</li>
<li>¼ tsp cayenne</li>
<li>¼ tsp onion powder</li>
<li>2 tsp <a href="/products/truffleist-hot-sauce" target="_blank" rel="noopener noreferrer">The Truffleist Truffle Hot Sauce</a>
</li>
<li>tt kosher salt</li>
<li>tt ground pepper</li>
<li>8 slices bread of your choice</li>
<li>2 Tbs unsalted butter</li>
<li>12 oz bacon (optional), cooked</li>
</ul>
Place all pimiento cheese ingredients in a mixing bowl, and use a spatula to combine well. It will seem at first like there’s no way that it will turn into a spread…keep mixing, it will! Once the dip is thoroughly mixed, set aside.
Butter both sides of each slice of bread. Place your largest skillet over medium heat, and toast one side of each slice of bread, then remove from the pan. Spread each toasted side with pimiento cheese, then, two at a time, place back in the pan, untoasted side down, to start to melt the cheese. If using, add a couple bacon slices, then combine two sandwich halves to form the grilled cheese and use a spatula to press down. Flip after a couple minutes, to allow both sides to become golden and toasty. Repeat with the remaining sandwiches.

Truffle Pimiento Grilled Cheese

By Chef Casey Corn 1½ cup full fat greek yogurt 3 ea persian cucumbers 1 tsp kosher salt 1 Tbs The Truffleist truffle oil 2 Tbs extra virgin olive oil ¼ tsp ground white pepper 1½ Tbs lemon juice 1 ea garlic clove, smashed 1 tsp dried mint Combine both oils in a very small pot, and add the smashed garlic clove. Place over very low heat for a few minutes, until garlic is fragrant, then remove from heat immediately. Let cool, then discard the garlic. Grate cucumbers on the large holes of a box grater, then squeeze as much liquid out of them as possible. This will keep your tzatziki thick. Add grated cucumbers and the infused oil to a mixing bowl, then stir in the remaining ingredients. Serve with pita, crudités, or as a yogurt sauce.

By Chef Casey Corn
<ul>
<li>1½ cup full fat greek yogurt</li>
<li>3 ea persian cucumbers</li>
<li>1 tsp kosher salt</li>
<li>1 Tbs <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">The Truffleist truffle oil</a>
</li>
<li>2 Tbs extra virgin olive oil</li>
<li>¼ tsp ground white pepper</li>
<li>1½ Tbs lemon juice</li>
<li>1 ea garlic clove, smashed</li>
<li>1 tsp dried mint</li>
</ul>
Combine both oils in a very small pot, and add the smashed garlic clove. Place over very low heat for a few minutes, until garlic is fragrant, then remove from heat immediately. Let cool, then discard the garlic.
Grate cucumbers on the large holes of a box grater, then squeeze as much liquid out of them as possible. This will keep your tzatziki thick. 
Add grated cucumbers and the infused oil to a mixing bowl, then stir in the remaining ingredients.
Serve with pita, crudités, or as a yogurt sauce.

Truffle Tzatziki

By Chef Casey Corn 1 cup peeled garlic cloves 1 tsp salt ¼ c freshly squeezed lemon juice ¼ c The Truffleist truffle oil 3¾ cup sunflower, grapeseed, or any other neutral oil Place garlic and salt in a food processor, and blend, scraping sides down periodically, until it forms a paste. With processor running, pour in lemon juice in a slow steady stream, followed by the truffle oil, then the neutral oil, also slow and steady. Keep an eye on the mixture…it shouldn’t be runny, and as soon as it reaches optimal emulsion, stop adding oil. Scrape out of food processor, and serve with anything. Keep refrigerated after using. Serve with pita, crudités, or as a sauce for roasted or grilled meat, seafood, and/or vegetables.

By Chef Casey Corn
<ul>
<li>1 cup peeled garlic cloves</li>
<li>1 tsp salt</li>
<li>¼ c freshly squeezed lemon juice</li>
<li>¼ c <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">The Truffleist truffle oil</a>
</li>
<li>3¾  cup sunflower, grapeseed, or any other neutral oil</li>
</ul>
Place garlic and salt in a food processor, and blend, scraping sides down periodically, until it forms a paste. 
With processor running, pour in lemon juice in a slow steady stream, followed by the truffle oil, then the neutral oil, also slow and steady.
Keep an eye on the mixture…it shouldn’t be runny, and as soon as it reaches optimal emulsion, stop adding oil. 
Scrape out of food processor, and serve with anything. Keep refrigerated after using.
Serve with pita, crudités, or as a sauce for roasted or grilled meat, seafood, and/or vegetables.

Truffle Garlic Sauce

By Chef Tony Nassif INGREDIENTS 1 thick slice sourdough bread 1 clove garlic 1 Tsp white wine 8 slices raclette cheese 3 slices cooked extra thick cut bacon cut in half 2 Tbs Truffleist Truffle Mousse de Foie Gras 1 egg Directions Cut sourdough bread into 1 1/4 inch slices if you do not have old bread toast your sourdough until dry and set aside. Then brush to the bread with a clove of garlic, truffleist truffle sauce and a little bit of white wine for flavor. Place the slices of Raclette On top of the sourdough. You can put as much or as little cheese as you would like for this recipe I personally like to put a lot. Bake in the oven at 400° for Approximately seven minutes then finish in the broiler for another 20 seconds. Remove from oven please cook bacon on top and garnish with Sunny egg then add truffle foie gras on top of the egg and let it melt and enjoy!

By Chef Tony Nassif
INGREDIENTS 
<ul>
<li>1 thick slice sourdough bread </li>
<li>1 clove garlic </li>
<li>1 Tsp white wine </li>
<li>8 slices raclette cheese</li>
<li>3 slices cooked extra thick cut bacon cut in half </li>
<li>2 Tbs <a href="/products/mousse-de-foie-gras-with-truffles" target="_blank" data-mce-href="/products/mousse-de-foie-gras-with-truffles">Truffleist Truffle Mousse de Foie Gras</a>
</li>
<li>1 egg</li>
</ul>
Directions
<ol>
<li>Cut sourdough bread into 1 1/4 inch slices if you do not have old bread toast your sourdough until dry and set aside. Then brush to the bread with a clove of garlic, <a href="/products/truffle-sauce" target="_blank" rel="noopener noreferrer">truffleist truffle sauce</a> and a little bit of white wine for flavor.</li>
<li>Place the slices of Raclette On top of the sourdough. You can put as much or as little cheese as you would like for this recipe I personally like to put a lot.</li>
<li>Bake in the oven at 400° for Approximately seven minutes then finish in the broiler for another 20 seconds.</li>
<li>Remove from oven please cook bacon on top and garnish with Sunny egg then add <a href="/products/mousse-de-foie-gras-with-truffles" target="_blank" rel="noopener noreferrer">truffle foie gras</a> on top of the egg and let it melt and enjoy!</li>
</ol>

Truffleist Croute de Fromage

By Chef Casey Corn 4 c whole milk 1 ea bay leaf pinch nutmeg 1 Tbs + 1 tsp kosher salt ¼ tsp ground white pepper ½ ea onion 1 lb lasagna ½ c butter ½ c flour 2 Tbs The Truffleist Truffle Sauce ½ c + ½ c parmesan, grated 1 c ricotta tt freshly ground pepper In a medium pot, combine the milk, bay leaf, nutmeg, tablespoon of salt, white pepper, and the onion. Place over the lowest heat possible, and infuse flavors for at least 10 minutes without simmering or scalding. While the milk infuses, combine the ricotta, half of the parmesan, the remaining salt, and freshly ground pepper to taste in a small bowl. Stir well, and set aside until ready to use. Bring a large pot of heavily salted water to a boil, and cook the lasagna to al dente. Preheat a high broiler, and place your oven rack on the second or third rung from the top, so as not to burn the dish. Once the milk has infused, use a slotted spoon to remove and discard all aromatics. Add the butter and flour in, raise the heat to medium, and whisk often until the sauce thickens and becomes smooth. Stir in the truffle sauce and remaining parmesan. Pour about ⅓ of the truffle sauce into a medium sized baking dish. On a clean surface, lay a lasagna out flat. Spread some of the ricotta mixture over evenly, then roll up, and place in a baking dish, pushing it into the truffle sauce. Repeat with the rest of the lasagna sheets and ricotta filling. Spoon the remaining truffle sauce over the top. Place under the broiler briefly, just until the top is golden and bubbling. Serve immediately.

By Chef Casey Corn
<ul>
<li>
4 c whole milk
</li>
<li>
1 ea bay leaf
</li>
<li>
pinch nutmeg
</li>
<li>
1 Tbs + 1 tsp kosher salt
</li>
<li>
¼ tsp ground white pepper
</li>
<li>
½ ea onion
</li>
<li>
1 lb lasagna
</li>
<li>
½ c butter
</li>
<li>
½ c flour
</li>
<li>
2 Tbs <a href="/products/truffle-sauce" target="_blank" rel="noopener noreferrer">The Truffleist Truffle Sauce</a>
</li>
<li>
½ c + ½ c parmesan, grated
</li>
<li>
1 c ricotta
</li>
<li>
tt freshly ground pepper
</li>
</ul>
In a medium pot, combine the milk, bay leaf, nutmeg, tablespoon of salt, white pepper, and the onion. Place over the lowest heat possible, and infuse flavors for at least 10 minutes without simmering or scalding.
While the milk infuses, combine the ricotta, half of the parmesan, the remaining salt, and freshly ground pepper to taste in a small bowl. Stir well, and set aside until ready to use. 
Bring a large pot of heavily salted water to a boil, and cook the lasagna to al dente.
Preheat a high broiler, and place your oven rack on the second or third rung from the top, so as not to burn the dish.
Once the milk has infused, use a slotted spoon to remove and discard all aromatics. Add the butter and flour in, raise the heat to medium, and whisk often until the sauce thickens and becomes smooth. Stir in the <a href="/products/truffle-sauce" target="_blank" rel="noopener noreferrer">truffle sauce</a> and remaining parmesan.
Pour about ⅓ of the <a href="/products/truffle-sauce" target="_blank" rel="noopener noreferrer">truffle sauce</a> into a medium sized baking dish. 
On a clean surface, lay a lasagna out flat. Spread some of the ricotta mixture over evenly, then roll up, and place in a baking dish, pushing it into the <a href="/products/truffle-sauce" target="_blank" rel="noopener noreferrer">truffle sauce</a>. Repeat with the rest of the lasagna sheets and ricotta filling. Spoon the remaining <a href="/products/truffle-sauce" data-mce-fragment="1" data-mce-href="/products/truffle-sauce" target="_blank">truffle sauce</a> over the top.
Place under the broiler briefly, just until the top is golden and bubbling. Serve immediately.

Truffle Lasagna Roll-Ups

Enjoy it with pinot grigio or pecorino, and someone you love. Recipe by Casey Corn. 15 oz - whole milk ricotta2 ea - eggs1 cup - pre-grated parmesan1¼ tsp - The Truffleist truffle salttt - freshly ground black pepper½ - ¾ cup - flour Bring a pot of lightly salted water to a boil. In a mixing bowl, lightly beat the eggs, then stir in the ricotta, parmesan, truffle salt, and black pepper. Starting with a ½ cup, add in flour, stirring to form a paste-like dough. Try boiling a small scoop, and if it falls apart, add the remaining ¼ cup of flour. Using a scoop, or a spoon, or a 2-spoon quenelle, drop portions of the dough into the pot of water to cook. When they float, give them about one more minute, then remove the gnocchi from the water with a slotted spoon, directly on to plates to serve. Spoon your desired sauce over the top, and serve right away.

Enjoy it with pinot grigio or pecorino, and someone you love. Recipe by Casey Corn.
15 oz - whole milk ricotta 2 ea - eggs 1 cup - pre-grated parmesan 1¼ tsp - <a href="/products/truffle-salt" target="_blank">The Truffleist truffle salt</a> tt - freshly ground black pepper ½ - ¾ cup - flour
Bring a pot of lightly salted water to a boil.  
In a mixing bowl, lightly beat the eggs, then stir in the ricotta, parmesan, truffle salt, and black pepper.  
Starting with a ½ cup, add in flour, stirring to form a paste-like dough. Try boiling a small scoop, and if it falls apart, add the remaining ¼ cup of flour.  
Using a scoop, or a spoon, or a 2-spoon quenelle, drop portions of the dough into the pot of water to cook. When they float, give them about one more minute, then remove the gnocchi from the water with a slotted spoon, directly on to plates to serve. 
Spoon your desired sauce over the top, and serve right away.

Truffle Ricotta Gnocchi

Place the grapes on the platter and the cheeses around the grapes. Place the Truffleist mustard, and Truffleist Honey on opposite sides of plate. Place ramekin of olives across from the mustard and ramekin of almonds across from honey. Display the sliced Truffle Salami and artfully arrange the apples, rosemary sprigs and assorted crackers among the cheeses.

Place the grapes on the platter and the cheeses around the grapes. Place the <a href="https://www.truffleist.com/products/truffle-mustard" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/truffle-mustard">Truffleist mustard</a>, and <a href="https://www.truffleist.com/products/truffle-honey" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/truffle-honey" target="_blank">Truffleist Honey</a> on opposite sides of plate. Place ramekin of olives across from the mustard and ramekin of almonds across from honey. Display the sliced <a href="https://www.truffleist.com/products/pork-salami-made-with-truffles-and-sea-salt" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/pork-salami-made-with-truffles-and-sea-salt" target="_blank">Truffle Salami</a> and artfully arrange the apples, rosemary sprigs and assorted crackers among the cheeses.

Cheeseboard

Ingredients 24 ea pitted dates 1 ea The Truffleist truffle foie gras 8 slices bacon Directions Preheat oven to 400F. Line a baking sheet with foil. Slice the bacon strips into thirds. Cut one end off the foie gras, and place in a ziplock bag or piping bag. Cut the tip off, and pipe the foie gras into dates, filling them. Wrap each stuffed date in a strip of bacon, securing with a toothpick if necessary, and place them seam-side down on the baking sheet. Bake for 15-17 minutes, flipping the dates halfway through the cook time to allow the bacon to crisp on all sides. Serve immediately.

Ingredients
<ul>
<li>24 ea pitted dates</li>
<li>1 ea <a href="https://www.truffleist.com/products/mousse-de-foie-gras-with-truffles" target="_blank">The Truffleist truffle foie gras</a>
</li>
<li>8 slices bacon </li>
</ul>
Directions
<ol>
<li>Preheat oven to 400F. Line a baking sheet with foil.</li>
<li>Slice the bacon strips into thirds. Cut one end off the <a href="https://www.truffleist.com/products/mousse-de-foie-gras-with-truffles" target="_blank">foie gras</a>, and place in a ziplock bag or piping bag. Cut the tip off, and pipe the <a href="https://www.truffleist.com/products/mousse-de-foie-gras-with-truffles" target="_blank">foie gras</a> into dates, filling them.</li>
<li>Wrap each stuffed date in a strip of bacon, securing with a toothpick if necessary, and place them seam-side down on the baking sheet. </li>
<li>Bake for 15-17 minutes, flipping the dates halfway through the cook time to allow the bacon to crisp on all sides. Serve immediately.</li>
</ol>

Bacon Wrapped Dates Stuffed With Truffle Foie Gras

Enjoy these crispy delights in no time at all! Incredibly savory, low-carb goodness that satisfies your craving for something deliciously different. Go ahead, indulge yourself! Makes about 35-20 chips ½ c grated parmesan1 tsp freshly ground black pepper½ tsp The Truffleist truffle salt Preheat oven to 400F. Line a baking sheet with parchment paper. Combine all ingredients in a small mixing bowl, and mix well, making sure there are no lumps in the parmesan. Using a small spoon, scoop about ½ - 1 teaspoon of the parmesan mixture and place it in a small pile on the parchment. Use the back of the spoon to press into the parmesan to form a flat oval. Repeat with the rest of the parmesan. Place in the oven for about 7-8 minutes, until the cheese is golden. Remove from the oven immediately and allow to cool. Store in an airtight container.

Enjoy these crispy delights in no time at all! Incredibly savory, low-carb goodness that satisfies your craving for something deliciously different. Go ahead, indulge yourself!
Makes about 35-20 chips
½ c grated parmesan 1 tsp freshly ground black pepper ½ tsp <a href="/products/truffle-salt" target="_blank" rel="noopener noreferrer">The Truffleist truffle salt</a>
Preheat oven to 400F.
Line a baking sheet with parchment paper. Combine all ingredients in a small mixing bowl, and mix well, making sure there are no lumps in the parmesan.
Using a small spoon, scoop about ½ - 1 teaspoon of the parmesan mixture and place it in a small pile on the parchment. Use the back of the spoon to press into the parmesan to form a flat oval. Repeat with the rest of the parmesan.
Place in the oven for about 7-8 minutes, until the cheese is golden. Remove from the oven immediately and allow to cool. Store in an airtight container.

Truffle Cacio E Pepe Parmesan Crisps

By Chef Casey Corn Truffle Spiced Nuts 2 c mixed nuts ¼ c butter 3 Tbs The Truffleist truffle honey 1 Tbs sugar 1 tsp cinnamon ½ tsp ground ginger ¼ tsp nutmeg ⅛ tsp cloves tt flaky sea salt Preheat oven to 400F. In a small pot, combine the butter, truffle honey, sugar, and spices. Place over low heat, and allow sugar to dissolve and melt into the butter and honey. Spread nuts evenly over a baking sheet lined with foil or parchment paper, then drizzle the butter mixture over and toss well. Place in the center of the oven and roast nuts 15 - 20 minutes, until starting to become golden. Remove from the oven and give them a stir, then allow to sit and cool. Serve with Truffle Baked Brie, in a salad, or eat on their own! Truffle Baked Brie 1 ea small wheel brie 1 Tbs The Truffleist truffle butter Preheat oven to 375F. Line a baking sheet with parchment paper. Put the brie in the center of the baking sheet. Spoon truffle butter over the top. Place baking sheet in the center of the oven, and cook for 10 minutes, until the butter is melted, and the brie is soft. Transfer to a plate and top with Truffle Spiced Nuts Truffle Spiced Nuts

By Chef Casey Corn
<h3>Truffle Spiced Nuts</h3>
<ul>
<li>2 c mixed nuts</li>
<li>¼ c butter</li>
<li>3 Tbs <a href="https://truffleist.myshopify.com/products/truffle-honey" target="_blank">The Truffleist truffle honey</a>
</li>
<li>1 Tbs sugar</li>
<li>1 tsp cinnamon</li>
<li>½ tsp ground ginger</li>
<li>¼ tsp nutmeg</li>
<li>⅛ tsp cloves</li>
<li>tt flaky sea salt</li>
<li>Preheat oven to 400F.</li>
</ul>
In a small pot, combine the butter, <a href="https://truffleist.myshopify.com/products/truffle-honey" target="_blank">truffle honey</a>, sugar, and spices. Place over low heat, and allow sugar to dissolve and melt into the butter and honey. 
Spread nuts evenly over a baking sheet lined with foil or parchment paper, then drizzle the butter mixture over and toss well.
Place in the center of the oven and roast nuts 15 - 20 minutes, until starting to become golden.
Remove from the oven and give them a stir, then allow to sit and cool. Serve with Truffle Baked Brie, in a salad, or eat on their own!
 
<h3>Truffle Baked Brie</h3>
<ul>
<li>
1 ea small wheel brie
</li>
<li>
1 Tbs <a href="/products/truffle-butter" target="_blank">The Truffleist truffle butter</a>
</li>
</ul>
Preheat oven to 375F. Line a baking sheet with parchment paper.
Put the brie in the center of the baking sheet. Spoon <a href="/products/truffle-butter" target="_blank">truffle butter</a> over the top.
Place baking sheet in the center of the oven, and cook for 10 minutes, until the butter is melted, and the brie is soft.
Transfer to a plate and top with Truffle Spiced Nuts 
Truffle Spiced Nuts

Truffle Baked Brie with Truffle Spiced Nuts

TRUFFLE BUTTER RIBEYE STEAKS Serves 2 INGREDIENTS: 2 portions dry-aged, bone-in ribeye steaks 4 Tbs kosher salt 2 Tbs freshly ground black pepper 1 Tbs grapeseed oil, or other oil with high smoking point 4 Tbs The Truffleist Flagship Truffle Butter DIRECTIONS: Place ribeyes on plate, and season generously with salt and pepper. Heat oil in a pan, then sear steaks until golden on all sides, approx 3-4 min each side. Add 2 Tbs butter to your pan, and baste steak with the melted butter by spooning it over the top. Remove steaks from pan and place on a plate, allowing to rest for about 10 min. Serve steaks with another dollop of truffle butter on top. Enjoy!

<h3 class="p1" data-mce-fragment="1">TRUFFLE BUTTER RIBEYE STEAKS</h3>
Serves 2
<h3 class="p1" data-mce-fragment="1">INGREDIENTS:</h3>
<ul data-mce-fragment="1">
<li data-mce-fragment="1">2 portions dry-aged, bone-in ribeye steaks</li>
<li data-mce-fragment="1">4 Tbs kosher salt</li>
<li data-mce-fragment="1">2 Tbs freshly ground black pepper</li>
<li data-mce-fragment="1">1 Tbs grapeseed oil, or other oil with high smoking point</li>
<li data-mce-fragment="1">4 Tbs <a href="/products/flagship-truffle-butter" target="_blank" rel="noopener noreferrer">The Truffleist Flagship Truffle Butter</a>
</li>
</ul>
<h3 data-mce-fragment="1">DIRECTIONS:</h3>
<ol data-mce-fragment="1">
<li data-mce-fragment="1">Place ribeyes on plate, and season generously with salt and pepper.</li>
<li data-mce-fragment="1">Heat oil in a pan, then sear steaks until golden on all sides, approx 3-4 min each side.</li>
<li data-mce-fragment="1">Add 2 Tbs butter to your pan, and baste steak with the melted butter by spooning it over the top.</li>
<li data-mce-fragment="1">Remove steaks from pan and place on a plate, allowing to rest for about 10 min.</li>
<li data-mce-fragment="1">Serve steaks with another dollop of <a href="/products/flagship-truffle-butter" target="_blank" rel="noopener noreferrer">truffle butter</a> on top.</li>
<li data-mce-fragment="1">Enjoy!</li>
</ol>
<h3 class="p1"></h3>
<iframe width="560" height="315" src="https://www.youtube.com/embed/RI-VlUXH9MY" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

Truffle Butter Ribeye Steak

By Chef Casey Corn Truffle Whole Roasted Onions 4 ea small yellow onions 1½ Tbs The Truffleist truffle oil 1 tsp kosher salt ½ c chicken or vegetable stock ¼ c water ½ c Truffled Breadcrumb Topping Preheat oven to 425F. Peel the onions and slice the root off, only cutting the exposed root so that the onion stays together while it roasts. Cut the stem end off parallel to the root end.Heat truffle oil in a deep-sided saute-pan over medium heat. Place the onions in root side down, and sauté until golden brown, about 5-7 minutes.Use tongs to carefully flip the onions, and sauté a couple of minutes, until just beginning to turn golden, then turn off the heat. Let cool for a couple of minutes, then add in the stock and water, and season the onions with salt.Turn the heat back on to medium, and bring the liquid to a simmer, then cover and place in the oven. Cook for about 30-40 minutes, until onions are soft, then uncover and roast until most of the liquid has evaporated, another 15-20 minutes.Remove the pan from the oven, and switch the oven to broil. Place the rack in the center of the oven.Carefully flip the onions over once more, so the root side is down. Divide the breadcrumbs evenly over the tops of the onions, spooning on and pressing down gently.Place the pan under the broiler, and cook until breadcrumbs are golden, just a couple of minutes. Transfer to a serving plate. Truffle Breadcrumbs ¼ c unseasoned breadcrumbs ¼ c parmesan, grated 2 Tbs parsley, finely chopped 1 ea garlic clove, microplaned 1 tsp lemon zest 2 tsp The Truffleist flagship truffle butter Melt the truffle butter in a medium sized bowl.Add the rest of the ingredients, and stir to combine thoroughly.Use on top of dishes like Truffle Whole Roasted Onions, baked clams, mac and cheese, etc.

By Chef Casey Corn
<h3>Truffle Whole Roasted Onions</h3>
<ul>
<li>4 ea small yellow onions</li>
<li>1½ Tbs <a href="/products/truffle-oil" target="_blank">The Truffleist truffle oil</a>
</li>
<li>1 tsp kosher salt</li>
<li>½ c chicken or vegetable stock</li>
<li>¼ c water</li>
<li>½ c Truffled Breadcrumb Topping</li>
<li>Preheat oven to 425F.</li>
</ul>
Peel the onions and slice the root off, only cutting the exposed root so that the onion stays together while it roasts. Cut the stem end off parallel to the root end. Heat truffle oil in a deep-sided saute-pan over medium heat. Place the onions in root side down, and sauté until golden brown, about 5-7 minutes. Use tongs to carefully flip the onions, and sauté a couple of minutes, until just beginning to turn golden, then turn off the heat. Let cool for a couple of minutes, then add in the stock and water, and season the onions with salt. Turn the heat back on to medium, and bring the liquid to a simmer, then cover and place in the oven. Cook for about 30-40 minutes, until onions are soft, then uncover and roast until most of the liquid has evaporated, another 15-20 minutes. Remove the pan from the oven, and switch the oven to broil. Place the rack in the center of the oven. Carefully flip the onions over once more, so the root side is down. Divide the breadcrumbs evenly over the tops of the onions, spooning on and pressing down gently. Place the pan under the broiler, and cook until breadcrumbs are golden, just a couple of minutes. Transfer to a serving plate. 
<h3>Truffle Breadcrumbs</h3>
<ul>
<li>¼ c unseasoned breadcrumbs</li>
<li>¼ c parmesan, grated</li>
<li>2 Tbs parsley, finely chopped</li>
<li>1 ea garlic clove, microplaned</li>
<li>1 tsp lemon zest</li>
<li>2 tsp The Truffleist flagship <a href="https://truffleist.myshopify.com/products/truffle-butter" target="_blank">truffle butter</a>
</li>
</ul>
 Melt the truffle butter in a medium sized bowl. Add the rest of the ingredients, and stir to combine thoroughly. Use on top of dishes like <a href="https://truffleist.myshopify.com/products/truffle-whole-roasted-onions-with-truffled-breadcrumb" target="_blank">Truffle Whole Roasted Onions</a>, baked clams, mac and cheese, etc.

Truffle Whole Roasted Onions with Truffled Breadcrumb

1 ea - yellow onion 4 ea - garlic cloves 2 ea - The Truffleist truffle bratwurst 1 Tbs - extra virgin olive oil 1 lb - ground beef 2 Tbs - chili powder 1 Tbs - kosher salt 1 Tbs - ground cumin 1 Tbs - paprika 1 tsp - garlic powder ½ tsp - cayenne ½ tsp - cinnamon 2 Tbs - tomato paste 1 12 oz. - can beer 1 28 oz. - can diced or crushed tomatoes 1 14 oz. - can chickpeas 1 14 oz. - can black beans 1 14 oz. - can kidney beans Dice the onion, and finely mince or microplane the garlic. Set aside. Slice the bratwurst in half lengthwise, then peel the casing off. Dice into small, ¼ inch pieces. Place a large pot or dutch oven over medium heat, and add in the olive oil. Sauté the diced bratwurst until golden, then use a slotted spoon to remove it from the fat into a bowl. Without wiping out the pot, brown the beef in batches, again using a slotted spoon to remove the beef as it cooks. The beef can be added to the same bowl as the bratwurst, keeping it covered with foil. Once the beef has finished, lower the heat a bit and add in the onions to saute. Stir to coat in the fat left in the pan. Let the onions soften, not fry, for about 3-5 minutes, then add in the garlic and stir to combine, sautéing until fragrant, about 2 more minutes. Keeping the heat fairly low, add in all spices, stirring well, and allow the spices to bloom and become fragrant, another minute or two, without burning. Lower the temp a bit if you need to. Stir in the tomato paste, and let it cook out for about 5 minutes, until the color has deepened, then deglaze the pot with the beer, scraping up any bits stuck to the bottom of the pot. Bring up to a simmer, and let the beer reduce by half. Add the meat back in to the pot, along with the tomatoes and all the beans, and stir well to distribute the flavors. Truffle Sour Cream ½ c sour cream tt The Truffleist truffle sauce Stir truffle sauce into sour cream to taste, and serve with chili.

1 ea - yellow onion
4 ea - garlic cloves
2 ea - <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">The Truffleist truffle bratwurst</a>
1 Tbs - extra virgin olive oil
1 lb - ground beef
2 Tbs - chili powder
1 Tbs - kosher salt
1 Tbs - ground cumin
1 Tbs - paprika
1 tsp - garlic powder
½ tsp - cayenne
½ tsp - cinnamon
2 Tbs - tomato paste
1 12 oz. - can beer 
1 28 oz. - can diced or crushed tomatoes
1 14 oz. - can chickpeas
1 14 oz. - can black beans
1 14 oz. - can kidney beans
Dice the onion, and finely mince or microplane the garlic. Set aside. 
Slice the <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">bratwurst</a> in half lengthwise, then peel the casing off. Dice into small, ¼ inch pieces. 
Place a large pot or dutch oven over medium heat, and add in the olive oil. Sauté the diced <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">bratwurst</a> until golden, then use a slotted spoon to remove it from the fat into a bowl. 
Without wiping out the pot, brown the beef in batches, again using a slotted spoon to remove the beef as it cooks. The beef can be added to the same bowl as the bratwurst, keeping it covered with foil.
Once the beef has finished, lower the heat a bit and add in the onions to saute. Stir to coat in the fat left in the pan. Let the onions soften, not fry, for about 3-5 minutes, then add in the garlic and stir to combine, sautéing until fragrant, about 2 more minutes.
Keeping the heat fairly low, add in all spices, stirring well, and allow the spices to bloom and become fragrant, another minute or two, without burning. Lower the temp a bit if you need to.
Stir in the tomato paste, and let it cook out for about 5 minutes, until the color has deepened, then deglaze the pot with the beer, scraping up any bits stuck to the bottom of the pot.
Bring up to a simmer, and let the beer reduce by half. Add the meat back in to the pot, along with the tomatoes and all the beans, and stir well to distribute the flavors.
 
Truffle Sour Cream
½ c sour cream
tt <a href="https://www.truffleist.com/products/truffle-sauce" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/truffle-sauce" target="_blank">The Truffleist truffle sauce</a>
Stir truffle sauce into sour cream to taste, and serve with chili.

Truffle Bratwurst And Beef Chili With Truffled Sour Cream

TRUFFLE MUSTARD GRILLED CHEESE serves 2 INGREDIENTS: 2 ciabatta 1 c shredded swiss 1/2 c shredded gruyere The Truffleist Truffle Mustard unsalted butter DIRECTIONS: Slice ciabattas in half lengthwise. Butter the outside of the bread, and spread mustard on one side of the inside of the bread. Heat pan, then toast bread butter side down. Add shredded cheese, and once it begins to melt, combine halves and press together. Serve with cornichons. Enjoy!

<h3 class="p1" data-mce-fragment="1">TRUFFLE MUSTARD GRILLED CHEESE</h3>
serves 2
<h3 class="p1" data-mce-fragment="1">INGREDIENTS:</h3>
<ul data-mce-fragment="1">
<li data-mce-fragment="1">2 ciabatta</li>
<li data-mce-fragment="1">1 c shredded swiss</li>
<li data-mce-fragment="1">1/2 c shredded gruyere</li>
<li data-mce-fragment="1">The <a href="/products/truffle-mustard" target="_blank">Truffleist Truffle Mustard</a>
</li>
<li data-mce-fragment="1">unsalted butter</li>
</ul>
<h3 class="p1" data-mce-fragment="1">DIRECTIONS:</h3>
<ol data-mce-fragment="1">
<li data-mce-fragment="1">Slice ciabattas in half lengthwise. Butter the outside of the bread, and spread <a href="/products/truffle-mustard" target="_blank" rel="noopener noreferrer">mustard</a> on one side of the inside of the bread.</li>
<li data-mce-fragment="1">Heat pan, then toast bread butter side down. Add shredded cheese, and once it begins to melt, combine halves and press together.</li>
<li data-mce-fragment="1">Serve with cornichons.</li>
<li data-mce-fragment="1">Enjoy!</li>
</ol>
<h3 data-mce-fragment="1"></h3>
<iframe src="https://www.youtube.com/embed/b4LvYMBAe9U" height="315" width="560" allowfullscreen="" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" frameborder="0"></iframe>

Grilled Cheese With Truffle Mustard

Ingredients 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan cheese 1/4 cup extra virgin olive oil 1⁄4 cup Truffle Oil by The Truffleist 1/3 cup toasted hazelnuts 3 cloves garlic, minced 1⁄2 tsp Kosher salt Freshly ground black pepper, to taste Directions Place the basil leaves and hazelnuts into the bowl of a food processor and pulse several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While the food processor is running, slowly add the olive oil in a steady small stream. Add salt and freshly ground black pepper to taste.

Ingredients
<ul>
<li>2 cups fresh basil leaves, packed</li>
<li>1/2 cup freshly grated Parmesan cheese</li>
<li>1/4 cup extra virgin olive oil</li>
<li>1⁄4 cup <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">Truffle Oil by The Truffleist</a>
</li>
<li>1/3 cup toasted hazelnuts</li>
<li>3 cloves garlic, minced</li>
<li>1⁄2 tsp Kosher salt</li>
<li>Freshly ground black pepper, to taste</li>
</ul>
Directions
<ol>
<li>Place the basil leaves and hazelnuts into the bowl of a food processor and pulse several times.</li>
<li>Add the garlic and Parmesan or Romano cheese and pulse several times more.</li>
<li>Scrape down the sides of the food processor with a rubber spatula.</li>
<li>While the food processor is running, slowly add the olive oil in a steady small stream.</li>
<li>Add salt and freshly ground black pepper to taste.</li>
</ol>

Truffled Basil-Hazelnut Pesto

Ingredients 3 cups Kalamata olives, pitted and drained 3 tablespoons fresh flat leaf parsley 2 tablespoons fresh rosemary 2 tablespoons red wine vinegar 1 tablespoon Truffle Oil by The Truffleist 1 clove garlic 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Directions Measure all of the ingredients for the tapenade into a food processor. Pulse until all ingredients are combined but maintain some rustic texture. Serve with toasted bread

Ingredients
<ul>
<li>3 cups Kalamata olives, pitted and drained</li>
<li>3 tablespoons fresh flat leaf parsley</li>
<li>2 tablespoons fresh rosemary</li>
<li>2 tablespoons red wine vinegar</li>
<li>1 tablespoon <a href="/products/truffle-oil" target="_blank" rel="noopener noreferrer">Truffle Oil by The Truffleist</a>
</li>
<li>1 clove garlic</li>
<li>1/2 teaspoon kosher salt</li>
<li>1/4 teaspoon black pepper</li>
</ul>
Directions
<ol>
<li>Measure all of the ingredients for the tapenade into a food processor.</li>
<li>Pulse until all ingredients are combined but maintain some rustic texture.</li>
<li>Serve with toasted bread</li>
</ol>

Truffled Olive Tapenade

Ingredients 3⁄4 c whole milk ricotta cheese 1⁄2 tsp kosher salt 1⁄2 tsp black pepper 1⁄2 Tbsp Truffle Honey by The Truffleist, and extra for drizzling Fresh sage, chopped (optional) Directions Place ricotta cheese, kosher salt and freshly-ground black pepper in a food processor, and process until very smooth, 1 to 2 minutes or to your desired liking. Place whipped ricotta in a bowl and swirl in Truffle Honey Fold gently to combine, do not fully combine Sprinkle with extra salt and pepper Drizzle with extra Truffle Honey Garnish with fresh sage if desired Serve with toasty bread or crackers

Ingredients
<ul>
<li>3⁄4 c whole milk ricotta cheese</li>
<li>1⁄2 tsp kosher salt 1⁄2 tsp black pepper</li>
<li>1⁄2 Tbsp <a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">Truffle Honey by The Truffleist</a>, and extra for drizzling</li>
<li>Fresh sage, chopped (optional)</li>
</ul>
Directions
<ol>
<li>Place ricotta cheese, kosher salt and freshly-ground black pepper in a food processor, and process until very smooth, 1 to 2 minutes or to your desired liking.</li>
<li>Place whipped ricotta in a bowl and swirl in Truffle Honey</li>
<li>Fold gently to combine, do not fully combine Sprinkle with extra salt and pepper</li>
<li>Drizzle with extra Truffle Honey Garnish with fresh sage if desired</li>
<li>Serve with toasty bread or crackers</li>
</ol>

whipped ricotta recipe, honey whipped ricotta recipe

Truffle Honey Whipped Ricotta

Ingredients 1⁄3 c The Truffleist truffle salami (about 1⁄2 of a salami), finely minced 2 c water 1 c whole milk 1 c polenta (not instant) 2 tsp kosher salt tt freshly ground black pepper 1⁄2 c parmesan, grated 2 Tbs extra virgin olive oil Directions Add finely minced salami to a cold pot. Place over low heat, allowing some of the fat to render out and the salami to soften, about 3-5 minutes. Pour in the water and milk, and bring to a low simmer. Whisk in the polenta, and season with salt and black pepper. Continue to whisk occasionally as the polenta cooks, until it has absorbed all the liquid. Turn off the heat and stir in the parmesan. Let sit for about 5 minutes, to finish cooking and to start cooling. Grease a small baking dish, and transfer the polenta into it, pressing down evenly. Let the baking dish cool slightly, then place in the freezer for about 20 minutes to set. Alternatively, place in the fridge about 2 hours, or overnight. When the polenta has set, preheat the oven to 450F. Flip the polenta out of the baking dish and onto a cutting board. Cut into fries, in the size you like. Line a large baking sheet with parchment paper, and lay the fries out evenly. Brush with the olive oil, then place in the oven. Bake for about 15 - 20 minutes, until the bottoms are golden, then flip the fries over and bake another 10 - 20 minutes, depending on size, until they’re golden all over. Remove from the oven, and serve with Truffle Parmesan Ricotta Dip!

Ingredients
<ul>
<li>1⁄3 c <a href="/products/pork-salami-made-with-truffles-and-sea-salt" target="_blank" rel="noopener noreferrer">The Truffleist truffle salami</a> (about 1⁄2 of a salami), finely minced</li>
<li>2 c water</li>
<li>1 c whole milk</li>
<li>1 c polenta (not instant)</li>
<li>2 tsp kosher salt tt freshly ground black pepper</li>
<li>1⁄2 c parmesan, grated</li>
<li>2 Tbs extra virgin olive oil</li>
</ul>
Directions
<ol>
<li>Add finely minced salami to a cold pot.</li>
<li>Place over low heat, allowing some of the fat to render out and the salami to soften, about 3-5 minutes.</li>
<li>Pour in the water and milk, and bring to a low simmer. Whisk in the polenta, and season with salt and black pepper.</li>
<li>Continue to whisk occasionally as the polenta cooks, until it has absorbed all the liquid. Turn off the heat and stir in the parmesan. Let sit for about 5 minutes, to finish cooking and to start cooling.</li>
<li>Grease a small baking dish, and transfer the polenta into it, pressing down evenly.</li>
<li>Let the baking dish cool slightly, then place in the freezer for about 20 minutes to set. Alternatively, place in the fridge about 2 hours, or overnight. When the polenta has set, preheat the oven to 450F.</li>
<li>Flip the polenta out of the baking dish and onto a cutting board.</li>
<li>Cut into fries, in the size you like.</li>
<li>Line a large baking sheet with parchment paper, and lay the fries out evenly.</li>
<li>Brush with the olive oil, then place in the oven.</li>
<li>Bake for about 15 - 20 minutes, until the bottoms are golden, then flip the fries over and bake another 10 - 20 minutes, depending on size, until they’re golden all over.</li>
<li>Remove from the oven, and serve with Truffle Parmesan Ricotta Dip!</li>
</ol>

Truffle Salami Polenta Fries

Ingredients 2 tablespoons Truffle Butter by The Truffleist 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 1⁄2 cup dry white wine 1⁄4 tsp Truffle Salt by The Truffleist 1⁄4 tsp kosher salt 1⁄8 teaspoon crushed red pepper flakes, or to taste Freshly ground black pepper 1 3⁄4 pounds large or extra-large shrimp, shelled 1⁄3 cup chopped parsley Freshly squeezed juice of half a lemon Cooked pasta or crusty bread Directions In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Ingredients
<ul>
<li>2 tablespoons <a href="/products/truffle-butter" target="_blank">Truffle Butter by The Truffleist </a>
</li>
<li>2 tablespoons extra-virgin olive oil</li>
<li>4 garlic cloves, minced</li>
<li>1⁄2 cup dry white wine 1⁄4 tsp <a href="/products/truffle-salt" target="_blank">Truffle Salt by The Truffleist </a>
</li>
<li>1⁄4 tsp kosher salt</li>
<li>1⁄8 teaspoon crushed red pepper flakes, or to taste Freshly ground black pepper</li>
<li>1 3⁄4 pounds large or extra-large shrimp, shelled</li>
<li>1⁄3 cup chopped parsley Freshly squeezed juice of half a lemon Cooked pasta or crusty bread</li>
</ul>
Directions
<ol>
<li>In a large skillet, melt butter with olive oil.</li>
<li>Add garlic and sauté until fragrant, about 1 minute.</li>
<li>Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.</li>
<li>Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size.</li>
<li>Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.</li>
</ol>

Truffled Shrimp Scampi

Ingredients 1 pound 16-20 count large shell-on prawns, deveined Extra virgin olive oil 1/4 teaspoon kosher salt 1/2 teaspoon Truffle Salt by The Truffleist 1 teaspoon minced chives, for garnish Method Prepare the grill: Prepare your grill for direct high heat, with one side of the grill as a cool side with no coals or flame. Thread the shrimp on skewers: While the grill is heating, thread the pre-soaked skewers through the shrimp. Brush shrimp with olive oil and sprinkle with kosher salt. Grill the shrimp: Arrange skewers on grill so that the shrimp are over the coals or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side. As soon as the shrimp are done, remove from grill and place in a serving dish. Sprinkle with Truffle Salt and chives to serve! Truffle Tartar Sauce 1⁄4 c mayo 1 Tbs capers in brine 1 tsp lemon zest 1⁄2 tsp The Truffleist truffle mustard pinch kosher salt Finely chop the capers, then combine all ingredients in a small bowl and mix well.

Ingredients
<ul>
<li>1 pound 16-20 count large shell-on prawns, deveined</li>
<li>Extra virgin olive oil</li>
<li>1/4 teaspoon kosher salt</li>
<li>1/2 teaspoon <a href="/products/truffle-salt" target="_blank" rel="noopener noreferrer">Truffle Salt by The Truffleist</a>
</li>
<li>1 teaspoon minced chives, for garnish</li>
</ul>
Method 
Prepare the grill: Prepare your grill for direct high heat, with one side of the grill as a cool side with no coals or flame.
Thread the shrimp on skewers: While the grill is heating, thread the pre-soaked skewers through the shrimp. Brush shrimp with olive oil and sprinkle with kosher salt.
Grill the shrimp: Arrange skewers on grill so that the shrimp are over the coals or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side. As soon as the shrimp are done, remove from grill and place in a serving dish. Sprinkle with Truffle Salt and chives to serve!
Truffle Tartar Sauce 
<ul>
<li>1⁄4 c mayo</li>
<li>1 Tbs capers in brine</li>
<li>1 tsp lemon zest</li>
<li>1⁄2 tsp The Truffleist truffle mustard</li>
<li>pinch kosher salt</li>
</ul>
Finely chop the capers, then combine all ingredients in a small bowl and mix well.

Skewered Truffle Prawns with Truffled Tartar Sauce

makes about 6-8 latkes Ingredients 2 large russet potatoes 1⁄2 yellow onion 1 egg 2 Tbs unseasoned breadcrumbs 1⁄2 tsp baking powder 1⁄2 Tbs The Truffleist truffle salt 1⁄4 tsp ground pepper 1⁄4 c neutral oil (swap in The Truffleist truffle oil, or even better, use schmaltz!) Directions Line a baking sheet with paper towels. Using a box grater or a food processor, grate the potato and onion on the large holes. Transfer to a large tea towel, and wring out the liquid. Set the bundle down for about a minute, then wring it out again. In a large mixing bowl, whisk together the remaining ingredients, except for the oil. Stir in the potato/onion mixture with your hands, really making sure everything is thoroughly mixed. In a large skillet, heat the oil. Use a 1⁄4 cup measure to carefully plop in mounds of the latke mixture, then press the mound gently with the back of the measuring cup to flatten. Fry the latkes until golden on the bottom, about 5 minutes, then flip. Once golden on both sides, remove from the pan and onto the paper towel-lined baking sheet to drain. Continue to fry latkes, a couple at a time, without crowding the pan. Serve with sour cream and caviar, or sour cream and apple sauce.

makes about 6-8 latkes
Ingredients
<ul>
<li>2 large russet potatoes</li>
<li>1⁄2 yellow onion</li>
<li>1 egg</li>
<li>2 Tbs unseasoned breadcrumbs</li>
<li>1⁄2 tsp baking powder</li>
<li>1⁄2 Tbs <a href="/products/truffle-salt" target="_blank">The Truffleist truffle salt </a>
</li>
<li>1⁄4 tsp ground pepper</li>
<li>1⁄4 c neutral oil (swap in <a href="/products/truffle-oil" target="_blank">The Truffleist truffle oil</a>, or even better, use schmaltz!)</li>
</ul>
 
Directions
<ol>
<li>Line a baking sheet with paper towels.</li>
<li>Using a box grater or a food processor, grate the potato and onion on the large holes. Transfer to a large tea towel, and wring out the liquid. Set the bundle down for about a minute, then wring it out again.</li>
<li>In a large mixing bowl, whisk together the remaining ingredients, except for the oil. Stir in the potato/onion mixture with your hands, really making sure everything is thoroughly mixed.</li>
<li>In a large skillet, heat the oil. Use a 1⁄4 cup measure to carefully plop in mounds of the latke mixture, then press the mound gently with the back of the measuring cup to flatten. Fry the latkes until golden on the bottom, about 5 minutes, then flip.</li>
<li>Once golden on both sides, remove from the pan and onto the paper towel-lined baking sheet to drain. Continue to fry latkes, a couple at a time, without crowding the pan.</li>
<li>Serve with sour cream and caviar, or sour cream and apple sauce.</li>
</ol>

Truffle Latkes

Ingredients 1 cup Truffle Bechamel (see recipe below) 4 slices Black Forest Ham 8 oz shredded Gruyere cheese 1 Tbsp Truffle Mustard by The Truffleist 4 slices country sourdough bread Directions Lay all of your bread slices out, spread thinly with béchamel sauce on each slice. Add one layer of ham, then a thin layer of Truffle Mustard, and a sprinkle of cheese to half of the bread slices. Top the ham and cheese with another slice of bread, making sure to leave the béchamel facing up. Sprinkle the top layer of bread with more parmesan and gruyere, Bake until bread is toasted and cheese is melted and bubbly. Truffle Bechamel Ingredients 4 c whole milk 6 Tbs unsalted butter 2 Tbs The Truffleist Flagship Butter 1⁄2 c flour 1 Tbsp Truffle Mustard by the Truffleist 1 Tbs kosher salt 1⁄4 tsp ground white pepper 1⁄4 tsp nutmeg Directions Melt butter and Truffle Butter in a saucepan. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk, stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened. Season with a little bit of salt and pepper. Remove from heat and whisk in Truffle Mustard, salt, white pepper and nutmeg

Ingredients 
<ul>
<li>1 cup Truffle Bechamel (see recipe below)</li>
<li>4 slices Black Forest Ham</li>
<li>8 oz shredded Gruyere cheese</li>
<li>1 Tbsp <a href="/products/truffle-mustard" target="_blank">Truffle Mustard by The Truffleist</a>
</li>
<li>4 slices country sourdough bread </li>
</ul>
Directions
<ol>
<li>Lay all of your bread slices out, spread thinly with béchamel sauce on each slice.</li>
<li>Add one layer of ham, then a thin layer of <a href="/products/truffle-mustard" target="_blank">Truffle Mustard</a>, and a sprinkle of cheese to half of the bread slices.</li>
<li>Top the ham and cheese with another slice of bread, making sure to leave the béchamel facing up. Sprinkle the top layer of bread with more parmesan and gruyere,</li>
<li>Bake until bread is toasted and cheese is melted and bubbly.</li>
</ol>
<hr>
 
Truffle Bechamel 
Ingredients
<ul>
<li>4 c whole milk</li>
<li>6 Tbs unsalted butter</li>
<li>2 Tbs <a href="/products/truffle-butter" target="_blank">The Truffleist Flagship Butter </a>
</li>
<li>1⁄2 c flour</li>
<li>1 Tbsp <a href="/products/truffle-mustard" target="_blank">Truffle Mustard by the Truffleist </a>
</li>
<li>1 Tbs kosher salt</li>
<li>1⁄4 tsp ground white pepper</li>
<li>1⁄4 tsp nutmeg</li>
</ul>
Directions
<ol>
<li>Melt butter and Truffle Butter in a saucepan.</li>
<li>Whisk in flour and cook, stirring constantly, for about 3 minutes.</li>
<li>Gradually add milk, stirring well until the mixture is smooth.</li>
<li>Cook, stirring, until sauce is thickened.</li>
<li>Season with a little bit of salt and pepper.</li>
<li>Remove from heat and whisk in Truffle Mustard, salt, white pepper and nutmeg</li>
</ol>

Croque Monsieur

Ingredients 1 ea sheet frozen puff pastry, thawed 1 Tbs extra virgin olive oil 2 ea heirloom tomatoes 1 ea small shallot 1⁄2 c parmesan, grated 1⁄3 c goat cheese, crumbled 1 tsp kosher salt tt freshly ground black pepper 1 Tbs The Truffleist truffle oil 1 ea egg Directions Preheat the oven to 375F. Drizzle the olive oil onto a baking sheet, and use a pastry brush to grease the baking sheet. Place the puff pastry in the center. Slice the tomatoes no more than 1⁄4 inch thick, and slice the shallot about 1⁄8 inch thick. Sprinkle the parmesan evenly over the puff pastry, leaving about 1 inch of empty pastry around the edge. Repeat with the goat cheese crumbles. Overlap the tomato and shallot slices over the cheese, then season with salt and pepper. Fold the pastry over the tomatoes, pinching at the corners to secure. Whisk the egg well, then use your pastry brush again to egg wash the frame of pastry. Place in the oven for 25-30 minutes, until the pastry is golden.

Ingredients
<ul>
<li>1 ea sheet frozen puff pastry, thawed</li>
<li>1 Tbs extra virgin olive oil</li>
<li>2 ea heirloom tomatoes</li>
<li>1 ea small shallot</li>
<li>1⁄2 c parmesan, grated</li>
<li>1⁄3 c goat cheese, crumbled</li>
<li>1 tsp kosher salt tt</li>
<li>freshly ground black pepper</li>
<li>1 Tbs <a href="/products/truffle-oil-gift-size" target="_blank" rel="noopener noreferrer">The Truffleist truffle oil</a>
</li>
<li>1 ea egg</li>
</ul>
Directions
<ol>
<li>Preheat the oven to 375F.</li>
<li>Drizzle the olive oil onto a baking sheet, and use a pastry brush to grease the baking sheet. Place the puff pastry in the center.</li>
<li>Slice the tomatoes no more than 1⁄4 inch thick, and slice the shallot about 1⁄8 inch thick.</li>
<li>Sprinkle the parmesan evenly over the puff pastry, leaving about 1 inch of empty pastry around the edge. Repeat with the goat cheese crumbles.</li>
<li>Overlap the tomato and shallot slices over the cheese, then season with salt and pepper.</li>
<li>Fold the pastry over the tomatoes, pinching at the corners to secure. Whisk the egg well, then use your pastry brush again to egg wash the frame of pastry.</li>
<li>Place in the oven for 25-30 minutes, until the pastry is golden.</li>
</ol>

Truffle Tomato Tart

Ingredients 1 cups orange juice 1 cup dried sour cherries 1⁄2 Tbsp Truffle Honey by The Truffleist 1 orange, halved 2 tablespoons fresh lemon juice 1 cup sugar Truffleist Mousse de Foie Gras with Truffles Crackers, toast points, baguette Directions Combine the orange juice, truffle honey, and cherries in a bowl and soak until the cherries are plumped, 20 minutes. Cut half the orange into thin slices then chop the slices. Place in a heavy stainless steel or other nonreactive medium saucepan. Squeeze the juice from the other orange half into the pot. Discard the orange half. Add the cherry mixture and lemon juice to the pot. Bring the liquid to a boil over medium-high heat. Cover, reduce the heat, and simmer, stirring often with a wooden spoon, until the orange peel is pleasantly soft, 15 to 20 minutes. While stirring, add the sugar slowly and gradually. Increase the heat and boil the mixture vigorously until it reaches the gel stage, 20 to 30 minutes. Remove it from the heat and test to be sure. (See Best Technique, below, for how to test.) Skim off any foam and carefully transfer the hot marmalade into clean glass jars hot from the dishwasher. Cover tightly and set aside to cool completely to room temperature. If it is not gelled when cool, it will still taste great. Store in the refrigerator for up to 1 month. To serve: Spread or pipe Mousse de Foie Gras with Truffles on your favorite crackers or toast points and garnish with a dollop of Truffled Sour Cherry Marmalade.

Ingredients
<ul>
<li>1 cups orange juice</li>
<li>1 cup dried sour cherries</li>
<li>1⁄2 <a href="/products/truffle-honey" target="_blank">Tbsp Truffle Honey by The Truffleist </a>
</li>
<li>1 orange, halved 2 tablespoons fresh lemon juice</li>
<li>1 cup sugar <a href="/products/mousse-de-foie-gras-with-truffles" target="_blank" rel="noopener noreferrer">Truffleist Mousse de Foie Gras</a> with Truffles Crackers, toast points, baguette</li>
</ul>
Directions
<ol>
<li>Combine the orange juice, <a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">truffle honey</a>, and cherries in a bowl and soak until the cherries are plumped, 20 minutes.</li>
<li>Cut half the orange into thin slices then chop the slices. Place in a heavy stainless steel or other nonreactive medium saucepan. Squeeze the juice from the other orange half into the pot. Discard the orange half. Add the cherry mixture and lemon juice to the pot.</li>
<li>Bring the liquid to a boil over medium-high heat. Cover, reduce the heat, and simmer, stirring often with a wooden spoon, until the orange peel is pleasantly soft, 15 to 20 minutes.</li>
<li>While stirring, add the sugar slowly and gradually. Increase the heat and boil the mixture vigorously until it reaches the gel stage, 20 to 30 minutes. Remove it from the heat and test to be sure. (See Best Technique, below, for how to test.)</li>
<li>Skim off any foam and carefully transfer the hot marmalade into clean glass jars hot from the dishwasher. Cover tightly and set aside to cool completely to room temperature. If it is not gelled when cool, it will still taste great. Store in the refrigerator for up to 1 month. To serve: Spread or pipe <a href="/products/mousse-de-foie-gras-with-truffles" target="_blank" rel="noopener noreferrer">Mousse de Foie Gras with Truffles</a> on your favorite crackers or toast points and garnish with a dollop of Truffled Sour Cherry Marmalade.</li>
</ol>

Mousse de Foie Gras with Truffled Sour Cherry Marmalade

Kunik 1.5 cups whole milk 0.5 cup heavy cream 2 tablespoons butter 1 tablespoon flour 1 teaspoon truffle sauce 1 tablespoon salt 1 teaspoon pepper Directions Melt butter and stir in flour on medium low heat until combined. Cook for 2 minutes then add warm milk and whisk. Simmer until thickened (approximately 5 minutes) then add cream, truffle sauce, salt and pepper. Reserve for later. For the Cheddar Truffle Crumb Topping 2 Tablespoons cheese powder 4 Tablespoons parsley 2 cups toasted sourdough bread 1 Teaspoon truffle salt Add all ingredients to blender and pulse until croutons have been broken down to a crumble. Additional Ingredients 5 pound low moisture mozzarella cheese (can use string cheese) 1/4 Truffleist kunik 1 cup Parmesan Cheddar Truffle Crumbs Directions Pre-heat oven to 400°F. Mix cooked macaroni into cheese sauce on medium heat. Once coated, add 1/2 of the mozzarella or string cheese. Stir constantly until you see the cheese starting to get stringy. Turn off heat and add the Truffleist Kunik. Pour into a casserole dish, top with the remaining mozzarella and cover with the Truffle Cheddar Crumb. Bake for 10 minutes and serve.

Kunik
<ul>
<li>1.5 cups whole milk</li>
<li>0.5 cup heavy cream</li>
<li>2 tablespoons butter</li>
<li>1 tablespoon flour</li>
<li>1 teaspoon <a href="/products/truffle-sauce" target="_blank" data-mce-href="/products/truffle-sauce">truffle sauce</a>
</li>
<li>1 tablespoon salt</li>
<li>1 teaspoon pepper</li>
</ul>
Directions
Melt butter and stir in flour on medium low heat until combined. Cook for 2 minutes then add warm milk and whisk. Simmer until thickened (approximately 5 minutes) then add cream, <a href="/products/truffle-sauce" target="_blank" rel="noopener noreferrer">truffle sauce</a>, salt and pepper. Reserve for later.
<hr>
 
For the Cheddar Truffle Crumb Topping
<ul>
<li>2 Tablespoons cheese powder</li>
<li>4 Tablespoons parsley</li>
<li>2 cups toasted sourdough bread</li>
<li>1 Teaspoon <a href="/products/truffle-salt" target="_blank" rel="noopener noreferrer">truffle salt</a>
</li>
</ul>
Add all ingredients to blender and pulse until croutons have been broken down to a crumble.
Additional Ingredients
<ul>
<li>5 pound low moisture mozzarella cheese (can use string cheese)</li>
<li>1/4 Truffleist kunik</li>
<li>1 cup Parmesan Cheddar Truffle Crumbs</li>
</ul>
Directions 
<ol>
<li>Pre-heat oven to 400°F.</li>
<li>Mix cooked macaroni into cheese sauce on medium heat.</li>
<li>Once coated, add 1/2 of the mozzarella or string cheese. Stir constantly until you see the cheese starting to get stringy.</li>
<li>Turn off heat and add the Truffleist Kunik.</li>
<li>Pour into a casserole dish, top with the remaining mozzarella and cover with the Truffle Cheddar Crumb.</li>
<li>Bake for 10 minutes and serve. 
</li>
</ol>

Mac and cheese recipe, truffle Mac and cheese recipe

Truffle Kunik Mac & Cheese

INGREDIENTS: Fresh, whole strawberries Chocolate chips Truffleist Truffle Honey Truffleist Truffle Granola Sugar DIRECTIONS: Clean strawberries Melt chocolate Dip strawberries Roll in granola place on parchment lined baking sheet Chill until chocolate is set Drizzle with truffle honey (optional) Enjoy!

<h3>INGREDIENTS:</h3>
<ul>
<li>Fresh, whole strawberries</li>
<li>Chocolate chips</li>
<li><a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">Truffleist Truffle Honey</a></li>
<li><a href="/products/black-truffle-granola-with-honey" target="_blank" rel="noopener noreferrer">Truffleist Truffle Granola</a></li>
<li>Sugar</li>
</ul>
<h3>DIRECTIONS:</h3>
<ol>
<li>Clean strawberries</li>
<li>Melt chocolate</li>
<li>Dip strawberries</li>
<li>Roll in <a href="/products/black-truffle-granola-with-honey" target="_blank" rel="noopener noreferrer">granola</a> place on parchment lined baking sheet</li>
<li>Chill until chocolate is set</li>
<li>Drizzle with <a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">truffle honey</a> (optional)</li>
<li>Enjoy!</li>
</ol>

Chocolate Dipped Strawberries Dusted in Truffle Granola

INGREDIENTS: 1 wheel Truffleist Truffle Kunik, cubed 1⁄2 lb cheddar cheese, shredded 1 bag tortilla chips 1⁄2 lb roasted brussels sprouts 1⁄4 cup dried cranberries Extra roasted veggies (optional) DIRECTIONS: Clean and halve brussels sprouts Place on baking sheet Drizzle with olive oil and salt Roast for 20 minutes Layer tortilla chips on bottom of a cast iron skillet Top with roasted brussels Add additional roasted vegetables as desired (we love butternut squash) Sprinkle with cheddar cheese Layer cubed Truffleist Truffle Kunik over cheddar Place in 400 degree oven for 5 - 10 minutes or until cheese is melted Remove from oven and sprinkle cranberries over top immediately Let stand 2 - 5 minutes before serving Enjoy!

<h3>INGREDIENTS:</h3>
<ul>
<li>1 wheel <a href="/products/truffle-cheese" target="_blank" rel="noopener noreferrer">Truffleist Truffle Kunik</a>, cubed</li>
<li>1⁄2 lb cheddar cheese, shredded</li>
<li>1 bag tortilla chips</li>
<li>1⁄2 lb roasted brussels sprouts</li>
<li>1⁄4 cup dried cranberries</li>
<li>Extra roasted veggies (optional)</li>
</ul>
<h3>DIRECTIONS:</h3>
<ol>
<li>Clean and halve brussels sprouts</li>
<li>Place on baking sheet</li>
<li>Drizzle with olive oil and salt</li>
<li>Roast for 20 minutes</li>
<li>Layer tortilla chips on bottom of a cast iron skillet</li>
<li>Top with roasted brussels</li>
<li>Add additional roasted vegetables as desired (we love butternut squash)</li>
<li>Sprinkle with cheddar cheese</li>
<li>Layer cubed <a href="/products/truffle-cheese" target="_blank" rel="noopener noreferrer">Truffleist Truffle Kunik</a> over cheddar</li>
<li>Place in 400 degree oven for 5 - 10 minutes or until cheese is melted</li>
<li>Remove from oven and sprinkle cranberries over top immediately</li>
<li>Let stand 2 - 5 minutes before serving</li>
<li>Enjoy!</li>
</ol>

Truffle Skillet Nachos

Our favorite spring snack of the moment is a must at cocktail hour or for brunch - Truffle Butter-Smoked Trout Toasts with Fresh Radish, which pairs quite beautifully with a nice Sauvignon Blanc and a spring breeze. Ingredients: 2 slices rustic breadTruffle Butter By The Truffleist8 oz smoked trout filet, crumbledFresh radish and radish leaves (we like French Breakfast or Rainbow)Fresh dillSea Salt Preparation: Rinse and dry radishesRemove radish leaves and set asideThinly slice radishPull small sprigs of dill and set asideToast the bread to your liking and butter from end to end with Truffle Butter By The TruffleistEvenly divide crumbled smoked trout and layer on top of each slice of buttered breadScatter radish over troutTear radish leaves and add to toastsScatter dill sprigsLightly sprinkle each toast with sea salt flakes Enjoy!

Our favorite spring snack of the moment is a must at cocktail hour or for brunch - <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-butter" title="Shop Truffle Butter">Truffle Butter</a>-Smoked Trout Toasts with Fresh Radish, which pairs quite beautifully with a nice Sauvignon Blanc and a spring breeze.
 
Ingredients: 
2 slices rustic bread <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-butter" title="Shop Truffle Butter">Truffle Butter By The Truffleist </a>8 oz smoked trout filet, crumbled Fresh radish and radish leaves (we like French Breakfast or Rainbow) Fresh dill Sea Salt
 
Preparation:
Rinse and dry radishes Remove radish leaves and set aside Thinly slice radish Pull small sprigs of dill and set aside Toast the bread to your liking and butter from end to end with Truffle Butter By The Truffleist Evenly divide crumbled smoked trout and layer on top of each slice of buttered bread Scatter radish over trout Tear radish leaves and add to toasts Scatter dill sprigs Lightly sprinkle each toast with sea salt flakes
Enjoy!

Smoked Trout Toasts with Fresh Radish

Ingredients: 2 tablespoons olive oil8 ounces guanciale or pancetta, diced 4 large eggs, at room temperature 1 cup freshly grated Parmigiano-Reggiano cheese1 teaspoon freshly ground black pepper 1 tsp Truffleist Truffle Salt1 Tbsp Truffleist Truffle ButterKosher salt 1 pound bucatini Directions In a large saute pan, heat the oil over medium heat. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm. Mix together the eggs, cheese, Truffle Salt, and pepper in a bowl. Set aside. Fill a large pot with water with a generous portion of Kosher Salt. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid. Drain the pasta, transfer to the bowl with the egg mixture and add the guanciale, along with all the fat from the pan. Add the Truffle Butter to the pasta, toss pasta with the egg-cheese mixture and the guanciale until the eggs are cooked and the pasta is coated and creamy, about 1 minute. If desired - garnish with an extra egg yolk, sprinkle with additional cheese, Truffle Salt and Pepper. Serve immediately.

Ingredients: 
2 tablespoons olive oil 8 ounces guanciale or pancetta, diced  4 large eggs, at room temperature  1 cup freshly grated Parmigiano-Reggiano cheese 1 teaspoon freshly ground black pepper  1 tsp Truffleist Truffle Salt 1 Tbsp Truffleist Truffle Butter Kosher salt  1 pound bucatini
 
Directions
In a large saute pan, heat the oil over medium heat. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
Mix together the eggs, cheese, Truffle Salt, and pepper in a bowl. Set aside.
Fill a large pot with water with a generous portion of Kosher Salt. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. 
Reserve 1 cup of the pasta cooking liquid.
Drain the pasta, transfer to the bowl with the egg mixture and add the guanciale, along with all the fat from the pan. Add the Truffle Butter to the pasta, toss pasta with the egg-cheese mixture and the guanciale until the eggs are cooked and the pasta is coated and creamy, about 1 minute. 
If desired - garnish with an extra egg yolk, sprinkle with additional cheese, Truffle Salt and Pepper.
Serve immediately.

Truffle Bucatini Carbonara

Truffled Pomegranate Margaritas by The Pitcher - Serves 8 Ingredients: Fresh lime juice Premium silver tequila (we use Patron) Pomegranate juice Cointreau simple syrup Truffle Salt By The Truffleist Ice Lime wheel for garnish Lime wedge to rim glass InstructionsSpread Truffle Salt By The Truffleist onto a small plate, rim glasses with lime wedge, then dip rims in Truffle Salt. Combine: 1 cup fresh lime juice, 2 cups tequila, 2 cups pomegranate juice, 3/4 cup triple sec, 3/4 cup simple syrup in a 2-quart pitcher. Stir together, serve over ice in Truffle Salt-rimmed glasses. photo:@9millinina

Truffled Pomegranate Margaritas by The Pitcher  - Serves 8 
Ingredients:
<ul>
<li>Fresh lime juice</li>
<li>Premium silver tequila (we use Patron)</li>
<li>Pomegranate juice</li>
<li>Cointreau</li>
<li>simple syrup</li>
<li>Truffle Salt By The Truffleist</li>
<li>Ice</li>
<li>Lime wheel for garnish</li>
<li>Lime wedge to rim glass</li>
</ul>
 Instructions Spread Truffle Salt By The Truffleist onto a small plate, rim glasses with lime wedge, then dip rims in Truffle Salt.
Combine: 1 cup fresh lime juice, 2 cups tequila, 2 cups pomegranate juice, 3/4 cup triple sec, 3/4 cup simple syrup in a 2-quart pitcher. Stir together, serve over ice in Truffle Salt-rimmed glasses. 
photo:@9millinina
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Truffle Pomegranate Margaritas

1 x pre- baked flatbread, packaged Olive oil 1 x zucchini 1 x yellow summer squash 1 x red onion 1 x pint cherry tomatoes 2 x garlic clove 1 x package Ithaca Hummus, classic 4 oz crumbled feta cheese 1/2 tsp red pepper flakes Truffle Honey By The Truffleist Fresh mint Kosher salt and black pepper Warm the flatbread according to package directions Slice zucchini and summer squash onto 1/4” rounds Peel and halve red onion and slice into 1/4” half moons Slice garlic cloves Place sliced veggies into a bowl, add whole cherry tomatoes Drizzle veg with approximately 1 - 2 tbsp olive oil, season with kosher salt and pepper, sprinkle with red pepper flakes, and toss to coat Layer veggies on sheet pan and roast at 375 til sliced veg are tender and tomatoes are blistered, approx 20 minutes Spread warmed flatbread with Ithaca hummus Layer crumbled feta atop hummus Artfully arrange roasted vegetables on top of feta cheese Season with salt and pepper Drizzle with Truffle Honey Top with fresh mint leaves Slice flatbread Serve and enjoy!

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