Ideal for a charcuterie plate, drizzled on goat cheese crostini, or fig and caramelized onion pizza, savory desserts, or in a vinaigrette. A beautiful wildflower honey from Tremblay Apiaries in the Finger Lakes, NY. Each jar is infused with a slice of Black Summer Truffle from Northern Italy. 5.5 oz (156 g)
Ingredients: Raw local wildflower honey (Finger Lakes, NY), Black Summer Truffles (Tuber aestivum) (2%), truffle flavoring
TRUFFLE HONEY AND GOAT CHEESE MAC AND CHEESE
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 The Truffleist Truffle Butter 1⁄3 c flour 1 lb pasta, shape of your choice 16 oz goat cheese, room temperature 1⁄2 c parmesan, grated tt 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 honeyover liberally.