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The Truffleist is a company based out of Long Island City, Queens that produces handcrafted, small-batch truffle products. We aim to bring our customers the highest quality products to create delicious, unique dishes.

Recipes |  The Truffleist - Shop the Finest Truffle Products from NYC

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Recipes

Serves: 4Prep Time: 20 minutesMarinate Time: 1–4 hoursCook Time: 15–20 minutes Ingredients 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes 1 red bell pepper, chopped into 1.5-inch pieces 1 yellow or orange bell pepper, chopped 1 small red onion, quartered and separated into chunks 1 heaping cup broccoli florets, bite-sized Skewers (metal or soaked wooden) For the Marinade 3 tbsp Truffleist Truffle Hot Sauce 2 tbsp olive oil 1 tbsp soy sauce 1 tbsp honey or maple syrup 2 cloves garlic, minced Juice of 1/2 lemon 1/2 tsp smoked paprika Salt + pepper, to taste Instructions Make the marinade:In a large bowl, whisk together Truffleist Truffle Hot Sauce, olive oil, soy sauce, honey, garlic, lemon juice, smoked paprika, salt, and pepper. Marinate the chicken:Add the chicken thigh pieces to the bowl and toss to coat. Cover and refrigerate for at least 1 hour (up to 4 hours for max flavor). Prep the veggies:While the chicken marinates, chop your peppers, onions, and broccoli into similar-sized chunks. Lightly toss with a drizzle of olive oil and a pinch of salt. Assemble the kabobs:Thread marinated chicken, peppers, onions, and broccoli onto skewers, alternating for color and texture. Don’t overcrowd the skewers—leave a little space between each piece so they cook evenly. Grill or roast: Grill method: Preheat the grill to medium-high. Grill kabobs for about 5–7 minutes per side, basting with extra marinade halfway through. Oven method: Preheat the oven to 425°F. Place kabobs on a baking sheet lined with foil or parchment and roast for 18–20 minutes, turning halfway through. Serve:Drizzle with a little more Truffleist Truffle Hot Sauce before serving for an extra kick. Pair with rice, quinoa, or warm flatbread.

Serves: 4 Prep Time: 20 minutes Marinate Time: 1–4 hours Cook Time: 15–20 minutes
<h4 data-start="317" data-end="337" class="">Ingredients</h4>
<ul data-start="339" data-end="670">
<li data-start="339" data-end="413" class="">
1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
</li>
<li data-start="414" data-end="469" class="">
1 red bell pepper, chopped into 1.5-inch pieces
</li>
<li data-start="470" data-end="517" class="">
1 yellow or orange bell pepper, chopped
</li>
<li data-start="518" data-end="580" class="">
1 small red onion, quartered and separated into chunks
</li>
<li data-start="581" data-end="631" class="">
1 heaping cup broccoli florets, bite-sized
</li>
<li data-start="632" data-end="670" class="">
Skewers (metal or soaked wooden)
</li>
</ul>
<h4 data-start="672" data-end="697" class="">For the Marinade</h4>
<ul data-start="699" data-end="948">
<li data-start="699" data-end="742" class="">
3 tbsp Truffleist <a href="https://www.truffleist.com/products/truffleist-hot-sauce" title="Truffleist Truffle Hot Sauce">Truffle Hot Sauce</a>
</li>
<li data-start="743" data-end="767" class="">
2 tbsp olive oil
</li>
<li data-start="768" data-end="792" class="">
1 tbsp soy sauce
</li>
<li data-start="793" data-end="828" class="">
1 tbsp honey or maple syrup
</li>
<li data-start="829" data-end="860" class="">
2 cloves garlic, minced
</li>
<li data-start="861" data-end="887" class="">
Juice of 1/2 lemon
</li>
<li data-start="888" data-end="918" class="">
1/2 tsp smoked paprika
</li>
<li data-start="919" data-end="948" class="">
Salt + pepper, to taste
</li>
</ul>
<hr data-start="950" data-end="953" class="">
<h3 data-start="955" data-end="975" class="">Instructions</h3>
<ol data-start="977" data-end="2229">
<li data-start="977" data-end="1153" class="">
Make the marinade: In a large bowl, whisk together Truffleist Truffle Hot Sauce, olive oil, soy sauce, honey, garlic, lemon juice, smoked paprika, salt, and pepper.
</li>
<li data-start="1155" data-end="1321" class="">
Marinate the chicken: Add the chicken thigh pieces to the bowl and toss to coat. Cover and refrigerate for at least 1 hour (up to 4 hours for max flavor).
</li>
<li data-start="1323" data-end="1510" class="">
Prep the veggies: While the chicken marinates, chop your peppers, onions, and broccoli into similar-sized chunks. Lightly toss with a drizzle of olive oil and a pinch of salt.
</li>
<li data-start="1512" data-end="1738" class="">
Assemble the kabobs: Thread marinated chicken, peppers, onions, and broccoli onto skewers, alternating for color and texture. Don’t overcrowd the skewers—leave a little space between each piece so they cook evenly.
</li>
<li data-start="1740" data-end="2076" class="">
Grill or roast:
<ul data-start="1768" data-end="2076">
<li data-start="1768" data-end="1913" class="">
Grill method: Preheat the grill to medium-high. Grill kabobs for about 5–7 minutes per side, basting with extra marinade halfway through.
</li>
<li data-start="1917" data-end="2076" class="">
Oven method: Preheat the oven to 425°F. Place kabobs on a baking sheet lined with foil or parchment and roast for 18–20 minutes, turning halfway through.
</li>
</ul>
</li>
<li data-start="2078" data-end="2229" class="">
Serve: Drizzle with a little more Truffleist Truffle Hot Sauce before serving for an extra kick. Pair with rice, quinoa, or warm flatbread.
</li>
</ol>

Truffle Hot Sauce Chicken Kabobs

Default Title

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

An elevated twist on a classic appetizer, perfect for any menu. INGREDIENTS: For the Hummus: 1 can (15 oz) chickpeas, drained and rinsed 3 ea garlic cloves 2 tbsp fresh lemon juice 1/4 cup tahini 2 tbsp extra virgin olive oil 2 tbsp The Truffleist Truffle Oil 1 garlic clove, minced 1/2 tsp ground cumin Salt and pepper, to taste Water, as needed for consistency For the Crudités: Carrot sticks Celery sticks Cucumber slices Cherry tomatoes Radishes, sliced Bell pepper slices Broccoli florets Cauliflower florets Fresh herbs for garnish (optional) INSTRUCTIONS: Make the Hummus:In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, Truffle Oil, garlic, cumin, salt, and pepper. Process until smooth. Add water, one tablespoon at a time, to achieve your desired consistency. Taste and adjust seasoning as needed. Serve:Transfer the hummus to a serving bowl, and drizzle a little extra Truffleist Truffle Oil on top for an added burst of flavor. Garnish with fresh parsley, if desired. Prepare the Crudités:Arrange the sliced vegetables and fresh herbs on a platter around the hummus for dipping. Enjoy:Serve immediately as a light appetizer or snack, or refrigerate for later use. Pro Tip:For an extra truffled touch, drizzle more Truffleist Truffle Oil over the veggies before serving!

<h4>
<meta charset="utf-8">An elevated twist on a classic appetizer, perfect for any menu.
</h4>
<h3>
 
</h3>
<h3>INGREDIENTS:</h3>
For the Hummus: 
<ul>
<li>1 can (15 oz) chickpeas, drained and rinsed</li>
<li>3 ea garlic cloves</li>
<li>2 tbsp fresh lemon juice </li>
<li>1/4 cup tahini </li>
<li>2 tbsp extra virgin olive oil </li>
<li>2 tbsp <a rel="noopener noreferrer" href="/products/truffle-oil" target="_blank">The Truffleist Truffle Oil</a>
</li>
<li>1 garlic clove, minced </li>
<li>1/2 tsp ground cumin </li>
<li>Salt and pepper, to taste </li>
<li>Water, as needed for consistency </li>
</ul>
For the Crudités: 
<ul>
<li>Carrot sticks </li>
<li>Celery sticks </li>
<li>Cucumber slices </li>
<li>Cherry tomatoes </li>
<li>Radishes, sliced </li>
<li>Bell pepper slices </li>
<li>Broccoli florets </li>
<li>Cauliflower florets </li>
<li>Fresh herbs for garnish (optional) </li>
</ul>
<h3>INSTRUCTIONS:</h3>
<ol data-end="1555" data-start="857">
<li data-end="1141" data-start="857">
Make the Hummus: In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, Truffle Oil, garlic, cumin, salt, and pepper. Process until smooth. Add water, one tablespoon at a time, to achieve your desired consistency. Taste and adjust seasoning as needed.
</li>
<li data-end="1331" data-start="1143">
Serve: Transfer the hummus to a serving bowl, and drizzle a little extra Truffleist Truffle Oil on top for an added burst of flavor. Garnish with fresh parsley, if desired.
</li>
<li data-end="1456" data-start="1333">
Prepare the Crudités: Arrange the sliced vegetables and fresh herbs on a platter around the hummus for dipping.
</li>
<li data-end="1555" data-start="1458">
Enjoy: Serve immediately as a light appetizer or snack, or refrigerate for later use.
</li>
</ol>
Pro Tip: For an extra truffled touch, drizzle more Truffleist Truffle Oil over the veggies before serving!
<h3 class="p1"> </h3>

Truffle Oil Hummus & Crudités

Serves: 8Prep Time: 25 minutesCook Time: 50–60 minutesChill Time: 1 hour (for dough, if homemade) Ingredients For the filling: 5 cups fresh or frozen blueberries 1/2 cup sugar 1/4 cup The Truffleist Truffle Honey 1 tbsp lemon juice 1 tbsp cornstarch 1/4 tsp cinnamon Pinch of salt 1 tsp vanilla extract 1 tbsp unsalted butter (cut into small pieces) For the crust: 1 double pie crust (store-bought or homemade) 1 egg (for egg wash) Optional: coarse sugar for topping Instructions Prepare the crustIf using homemade crust, roll out the bottom crust and line a 9-inch pie pan. Chill in the fridge while you prepare the filling. Make the fillingIn a large bowl, combine blueberries, sugar, truffle honey, lemon juice, cornstarch, cinnamon, salt, and vanilla. Stir gently to coat the berries evenly. Assemble the piePour the filling into the chilled bottom crust. Dot the top with small pieces of butter.Roll out the top crust and either place it whole (cutting vents), or cut into strips for a lattice pattern. Seal the edges and crimp as desired. Brush & bakeBrush the crust with beaten egg and sprinkle with coarse sugar if using.Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake another 30–40 minutes, until the filling is bubbly and the crust is golden brown. Cover edges with foil if browning too quickly. Cool & serveLet the pie cool at least 1 hour before slicing to allow the filling to set.For an extra touch, drizzle a little more Truffleist Truffle Honey over each slice before serving.

Serves: 8 Prep Time: 25 minutes Cook Time: 50–60 minutes Chill Time: 1 hour (for dough, if homemade)
<hr data-start="392" data-end="395" class="">
<h4 data-start="397" data-end="417" class="">Ingredients</h4>
For the filling:
<ul data-start="440" data-end="696">
<li data-start="440" data-end="478" class="">
5 cups fresh or frozen blueberries
</li>
<li data-start="479" data-end="496" class="">
1/2 cup sugar
</li>
<li data-start="497" data-end="537" class="">
1/4 cup The <a href="https://www.truffleist.com/collections/oils-sauces/products/truffle-honey" title="Truffleist Truffle Honey ">Truffleist Truffle Honey</a>
</li>
<li data-start="538" data-end="560" class="">
1 tbsp lemon juice
</li>
<li data-start="561" data-end="582" class="">
1 tbsp cornstarch
</li>
<li data-start="583" data-end="603" class="">
1/4 tsp cinnamon
</li>
<li data-start="604" data-end="621" class="">
Pinch of salt
</li>
<li data-start="622" data-end="647" class="">
1 tsp vanilla extract
</li>
<li data-start="648" data-end="696" class="">
1 tbsp unsalted butter (cut into small pieces)
</li>
</ul>
For the crust:
<ul data-start="719" data-end="830">
<li data-start="719" data-end="768" class="">
1 double pie crust (store-bought or homemade)
</li>
<li data-start="769" data-end="793" class="">
1 egg (for egg wash)
</li>
<li data-start="794" data-end="830" class="">
Optional: coarse sugar for topping
</li>
</ul>
<hr data-start="832" data-end="835" class="">
<h3 data-start="837" data-end="857" class="">Instructions</h3>
<ol data-start="859" data-end="1979">
<li data-start="859" data-end="1017" class="">
Prepare the crust If using homemade crust, roll out the bottom crust and line a 9-inch pie pan. Chill in the fridge while you prepare the filling.
</li>
<li data-start="1019" data-end="1201" class="">
Make the filling In a large bowl, combine blueberries, sugar, truffle honey, lemon juice, cornstarch, cinnamon, salt, and vanilla. Stir gently to coat the berries evenly.
</li>
<li data-start="1203" data-end="1470" class="">
Assemble the pie Pour the filling into the chilled bottom crust. Dot the top with small pieces of butter. Roll out the top crust and either place it whole (cutting vents), or cut into strips for a lattice pattern. Seal the edges and crimp as desired.
</li>
<li data-start="1472" data-end="1768" class="">
Brush &amp; bake Brush the crust with beaten egg and sprinkle with coarse sugar if using. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake another 30–40 minutes, until the filling is bubbly and the crust is golden brown. Cover edges with foil if browning too quickly.
</li>
<li data-start="1770" data-end="1979" class="">
Cool &amp; serve Let the pie cool at least 1 hour before slicing to allow the filling to set. For an extra touch, drizzle a little more Truffleist Truffle Honey over each slice before serving.
</li>
</ol>

Blueberry Pie with Truffle Honey

Spicy Truffle Brisket (BBQ Style) Serves: 6–8 Prep Time: 20 mins Cook Time: 5–6 hours Rest Time: 30 mins Ingredients: For the Brisket: 1 whole beef brisket (4–5 lbs), fat trimmed to ¼ inch 2 tbsp kosher salt 2 tbsp black pepper 1 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp brown sugar 1 tsp cayenne pepper (optional, for extra heat) 2 tbsp olive oil For the Spicy Truffle Glaze: ½ cup The Truffleist Truffle Hot Sauce ¼ cup apple cider vinegar 2 tbsp honey or brown sugar 1 tbsp Worcestershire sauce 1 tbsp butter Optional: a dash of soy sauce for extra umami Instructions: 1. Prep the Brisket: In a small bowl, mix salt, pepper, paprika, garlic powder, brown sugar, and cayenne.Rub the brisket all over with olive oil, then generously coat with the spice mix. Let it rest at room temp while your grill heats up. 2. Set Up Your Grill: Preheat your BBQ to 225–250°F for indirect heat. If using charcoal, push coals to one side. Add a drip pan under the grates on the cool side.Add wood chips (like hickory or oak) if you want extra smoke flavor. 3. Smoke the Brisket: Place the brisket fat-side up on the indirect heat side of the grill. Close the lid and maintain that low temp (225–250°F) for 4–5 hours. Add charcoal or wood chips as needed to keep the temp steady. 4. Make the Spicy Truffle Glaze: In a small saucepan over low heat, combine all glaze ingredients. Stir until smooth and slightly thickened (about 5 minutes). Set aside. 5. Glaze + Finish: After about 4–5 hours, when the internal temp of the brisket hits 165°F, brush it generously with the truffle glaze. Wrap tightly in foil or butcher paper, return to the grill, and continue cooking until the internal temp reaches 195–205°F (about 1–1.5 more hours). 6. Rest + Slice: Remove the wrapped brisket from the grill and let it rest for at least 30 minutes before slicing against the grain. RED CABBAGE SLAW: Ingredients: ½ head Red Cabbage, sliced 1/2 med Red onion, sliced 3 TBS Apple cider vinegar 1 tbs Sugar 1 ½ tsp Salt Parsley whole leaves, picked and washed Preparation Instructions: Toss all of the ingredients together and let sit for 45 minutes. Taste and adjust seasoning. Drain off any liquid before serving.

<div class="article-content">
 
<h2 class="" data-end="280" data-start="241">Spicy Truffle Brisket (BBQ Style)</h2>
<h3 class="" data-end="299" data-start="282">Serves: 6–8</h3>
<h3 class="" data-end="324" data-start="300">Prep Time: 20 mins</h3>
<h3 class="" data-end="351" data-start="325">Cook Time: 5–6 hours</h3>
<h3 class="" data-end="374" data-start="352">Rest Time: 30 mins</h3>
<hr class="" data-end="379" data-start="376">
<h3 class="" data-end="401" data-start="381">Ingredients:</h3>
<h4 class="" data-end="424" data-start="403">For the Brisket:</h4>
<ul data-end="674" data-start="425">
<li class="" data-end="482" data-start="425">
1 whole beef brisket (4–5 lbs), fat trimmed to ¼ inch
</li>
<li class="" data-end="505" data-start="483">
2 tbsp kosher salt
</li>
<li class="" data-end="529" data-start="506">
2 tbsp black pepper
</li>
<li class="" data-end="555" data-start="530">
1 tbsp smoked paprika
</li>
<li class="" data-end="580" data-start="556">
1 tbsp garlic powder
</li>
<li class="" data-end="603" data-start="581">
1 tbsp brown sugar
</li>
<li class="" data-end="655" data-start="604">
1 tsp cayenne pepper (optional, for extra heat)
</li>
<li class="" data-end="674" data-start="656">
2 tbsp olive oil
</li>
</ul>
<h4 class="" data-end="709" data-start="676">For the Spicy Truffle Glaze:</h4>
<ul data-end="912" data-start="710">
<li class="" data-end="752" data-start="710">
½ cup<a title="Truffleist Truffle Hot Sauce" href="https://www.truffleist.com/products/truffleist-hot-sauce"> The Truffleist Truffle Hot Sauce</a>
</li>
<li class="" data-end="782" data-start="753">
¼ cup apple cider vinegar
</li>
<li class="" data-end="814" data-start="783">
2 tbsp honey or brown sugar
</li>
<li class="" data-end="846" data-start="815">
1 tbsp Worcestershire sauce
</li>
<li class="" data-end="864" data-start="847">
1 tbsp butter
</li>
<li class="" data-end="912" data-start="865">
Optional: a dash of soy sauce for extra umami
</li>
</ul>
<hr class="" data-end="917" data-start="914">
<h3 class="" data-end="940" data-start="919">Instructions:</h3>
<h4 class="" data-end="971" data-start="942">1. Prep the Brisket:
</h4>
In a small bowl, mix salt, pepper, paprika, garlic powder, brown sugar, and cayenne. Rub the brisket all over with olive oil, then generously coat with the spice mix. Let it rest at room temp while your grill heats up.
<h4 class="" data-end="1224" data-start="1194">2. Set Up Your Grill:
</h4>
Preheat your BBQ to 225–250°F for indirect heat. If using charcoal, push coals to one side. Add a drip pan under the grates on the cool side. Add wood chips (like hickory or oak) if you want extra smoke flavor.
<h4 class="" data-end="1469" data-start="1439">3. Smoke the Brisket:
</h4>
Place the brisket fat-side up on the indirect heat side of the grill. Close the lid and maintain that low temp (225–250°F) for 4–5 hours. Add charcoal or wood chips as needed to keep the temp steady.
<h4 class="" data-end="1712" data-start="1671">4. Make the Spicy Truffle Glaze:
</h4>
In a small saucepan over low heat, combine all glaze ingredients. Stir until smooth and slightly thickened (about 5 minutes). Set aside.
<h4 class="" data-end="1878" data-start="1851">5. Glaze + Finish:
</h4>
After about 4–5 hours, when the internal temp of the brisket hits 165°F, brush it generously with the truffle glaze. Wrap tightly in foil or butcher paper, return to the grill, and continue cooking until the internal temp reaches 195–205°F (about 1–1.5 more hours).
<h4 class="" data-end="2171" data-start="2146">6. Rest + Slice:
</h4>
Remove the wrapped brisket from the grill and let it rest for at least 30 minutes before slicing against the grain.
RED CABBAGE SLAW: 
Ingredients:
<ul>
<li>
½ head Red Cabbage, sliced
</li>
<li>
1/2 med Red onion, sliced
</li>
<li>
3 TBS Apple cider vinegar
</li>
<li>
1 tbs Sugar
</li>
<li>
1 ½  tsp Salt
</li>
<li>Parsley whole leaves, picked and washed</li>
</ul>
Preparation Instructions: 
<ul>
<li>Toss all of the ingredients together and let sit for 45 minutes.  Taste and adjust seasoning. Drain off any liquid before serving.</li>
</ul>
</div>

Spicy Truffle Beef Brisket Sandwich

Elevate your classic bagel with lox by adding the rich, savory flavors of Truffle Everything Seasoning and Truffle Oil. Perfect for brunch or a gourmet snack! Ingredients: 2 bagels (your choice of plain, sesame, or everything bagels) 4 oz smoked lox or smoked salmon 4 oz cream cheese (or vegan cream cheese) 1-2 tbsp The Truffleist Everything Seasoning 1 tbsp Truffleist Truffle Oil Fresh dill (optional, for garnish) Thinly sliced red onion (optional, for garnish) Capers (optional, for garnish) Lemon wedges (optional, for a burst of freshness) Instructions: Toast the Bagels: Slice your bagels in half and toast them to your preferred level of crispiness. Prepare the Spread: In a small bowl, mix the cream cheese with 1 tablespoon of Truffleist Everything Seasoning. You can adjust the amount based on your taste—add more for extra truffle flavor. Assemble the Bagel: Spread a generous layer of the truffle-infused cream cheese onto each bagel half. Add the Lox: Top each bagel with smoked lox or salmon, layering evenly across both halves. Drizzle with Truffle Oil: Lightly drizzle Truffleist Truffle Oil over the lox for an extra touch of indulgence and flavor. Garnish & Serve: Add optional garnishes like fresh dill, thinly sliced red onion, capers, and a squeeze of lemon for added freshness and flavor. Serve immediately and enjoy the decadent, savory flavors of your Truffle-Infused Lox Bagel!

Elevate your classic bagel with lox by adding the rich, savory flavors of Truffle Everything Seasoning and Truffle Oil. Perfect for brunch or a gourmet snack!
<h3 dir="ltr">Ingredients:</h3>
<ul>
<li dir="ltr" aria-level="1">
2 bagels (your choice of plain, sesame, or everything bagels)
</li>
<li dir="ltr" aria-level="1">
4 oz smoked lox or smoked salmon
</li>
<li dir="ltr" aria-level="1">
4 oz cream cheese (or vegan cream cheese)
</li>
<li dir="ltr" aria-level="1">
1-2 tbsp <a href="https://www.truffleist.com/products/truffle-everything-seasoning" title="Truffleist Truffle Everything Seasoning ">The Truffleist Everything Seasoning</a>
</li>
<li dir="ltr" aria-level="1">
1 tbsp <a href="https://www.truffleist.com/products/truffle-oil" title="Truffleist Truffle Oil ">Truffleist Truffle Oil</a>
</li>
<li dir="ltr" aria-level="1">
Fresh dill (optional, for garnish)
</li>
<li dir="ltr" aria-level="1">
Thinly sliced red onion (optional, for garnish)
</li>
<li dir="ltr" aria-level="1">
Capers (optional, for garnish)
</li>
<li dir="ltr" aria-level="1">
Lemon wedges (optional, for a burst of freshness)
</li>
</ul>
<h3 dir="ltr">Instructions:</h3>
<ol>
<li dir="ltr" aria-level="1">
Toast the Bagels: Slice your bagels in half and toast them to your preferred level of crispiness. 
</li>
<li dir="ltr" aria-level="1">
Prepare the Spread: In a small bowl, mix the cream cheese with 1 tablespoon of Truffleist Everything Seasoning. You can adjust the amount based on your taste—add more for extra truffle flavor. 
</li>
<li dir="ltr" aria-level="1">
Assemble the Bagel: Spread a generous layer of the truffle-infused cream cheese onto each bagel half. 
</li>
<li dir="ltr" aria-level="1">
Add the Lox: Top each bagel with smoked lox or salmon, layering evenly across both halves. 
</li>
<li dir="ltr" aria-level="1">
Drizzle with Truffle Oil: Lightly drizzle Truffleist Truffle Oil over the lox for an extra touch of indulgence and flavor. 
</li>
<li dir="ltr" aria-level="1">
Garnish &amp; Serve: Add optional garnishes like fresh dill, thinly sliced red onion, capers, and a squeeze of lemon for added freshness and flavor.
</li>
</ol>
 Serve immediately and enjoy the decadent, savory flavors of your Truffle-Infused Lox Bagel!

Truffled Lox Bagel

Serves: 4–6 Prep Time: 10 min Cook Time: 40 min Total Time: 50 min Ingredients: For the Wings: 2 lbs chicken wings (split and tips removed) 1 tbsp olive oil 1 tsp kosher salt 1/2 tsp black pepper 1/2 tsp garlic powder Optional: 1 tsp baking powder (for extra crispiness) For the Truffle Wing Sauce: 1/3 cup The Truffleist Hot Sauce 3 tbsp unsalted butter 1 tbsp The Truffleist Truffle Honey Optional: 1 tsp apple cider vinegar (for added tang) For Garnish (optional): Chopped chives or parsley Crumbled blue cheese Extra drizzle of Truffle Honey Instructions: Preheat oven to 425°F (or prepare air fryer at 400°F). Line a baking sheet with foil and place a wire rack on top. Prep the wings: Pat wings dry with paper towels. In a large bowl, toss wings with olive oil, salt, pepper, garlic powder, and baking powder (if using). Bake or air fry: Oven: Arrange wings on rack and bake for 35–40 minutes, flipping halfway, until golden and crispy. Air fryer: Cook in batches for 22–25 minutes, flipping once. Make the sauce: While wings cook, melt butter in a saucepan over low heat. Stir in The Truffleist Hot Sauce, Truffle Honey, and vinegar (if using). Whisk until smooth and warmed through. Toss & Serve: When wings are crisp, toss in the truffle hot honey sauce until fully coated. Plate and drizzle with a touch more Truffle Honey for that sweet heat finish. Garnish: Top with chives, parsley, or blue cheese if desired. Serve with celery, ranch, or bleu cheese dressing. Chef’s Tip: Try this sauce on fried cauliflower, chicken sandwiches, or as a bold dip for fries or tenders.

Serves: 4–6 Prep Time: 10 min Cook Time: 40 min Total Time: 50 min
<h4 dir="ltr">Ingredients:</h4>
For the Wings:
<ul>
<li dir="ltr" aria-level="1">
2 lbs chicken wings (split and tips removed)
</li>
<li dir="ltr" aria-level="1">
1 tbsp olive oil
</li>
<li dir="ltr" aria-level="1">
1 tsp kosher salt
</li>
<li dir="ltr" aria-level="1">
1/2 tsp black pepper
</li>
<li dir="ltr" aria-level="1">
1/2 tsp garlic powder
</li>
<li dir="ltr" aria-level="1">
Optional: 1 tsp baking powder (for extra crispiness) 
</li>
</ul>
For the Truffle Wing Sauce:
<ul>
<li dir="ltr" aria-level="1">
1/3 cup The <a href="https://www.truffleist.com/products/truffleist-hot-sauce" title="Truffleist Truffle Hot Sauce">Truffleist Hot Sauce</a>
</li>
<li dir="ltr" aria-level="1">
3 tbsp unsalted butter
</li>
<li dir="ltr" aria-level="1">
1 tbsp The <a href="https://www.truffleist.com/collections/oils-sauces/products/truffle-honey" title="Truffleist Truffle Honey">Truffleist Truffle Honey</a>
</li>
<li dir="ltr" aria-level="1">
Optional: 1 tsp apple cider vinegar (for added tang) 
</li>
</ul>
For Garnish (optional):
<ul>
<li dir="ltr" aria-level="1">
Chopped chives or parsley
</li>
<li dir="ltr" aria-level="1">
Crumbled blue cheese
</li>
<li dir="ltr" aria-level="1">
Extra drizzle of Truffle Honey 
</li>
</ul>
 
<hr>
 
<h4 dir="ltr">Instructions:</h4>
<ol>
<li dir="ltr" aria-level="1">
Preheat oven to 425°F (or prepare air fryer at 400°F). Line a baking sheet with foil and place a wire rack on top. 
</li>
<li dir="ltr" aria-level="1">
Prep the wings: Pat wings dry with paper towels. In a large bowl, toss wings with olive oil, salt, pepper, garlic powder, and baking powder (if using). 
</li>
<li dir="ltr" aria-level="1">
Bake or air fry:
</li>
<ul>
<li dir="ltr" aria-level="2">
Oven: Arrange wings on rack and bake for 35–40 minutes, flipping halfway, until golden and crispy.
</li>
<li dir="ltr" aria-level="2">
Air fryer: Cook in batches for 22–25 minutes, flipping once. 
</li>
</ul>
<li dir="ltr" aria-level="1">
Make the sauce: While wings cook, melt butter in a saucepan over low heat. Stir in The Truffleist Hot Sauce, Truffle Honey, and vinegar (if using). Whisk until smooth and warmed through. 
</li>
<li dir="ltr" aria-level="1">
Toss &amp; Serve: When wings are crisp, toss in the truffle hot honey sauce until fully coated. Plate and drizzle with a touch more Truffle Honey for that sweet heat finish. 
</li>
<li dir="ltr" aria-level="1">
Garnish: Top with chives, parsley, or blue cheese if desired. Serve with celery, ranch, or bleu cheese dressing. 
</li>
</ol>
 
<hr>
 
Chef’s Tip: Try this sauce on fried cauliflower, chicken sandwiches, or as a bold dip for fries or tenders.

Truffle Hot Wings with Truffle Honey Drizzle

Rita's Alfredo Pesto Pizza Pie Drizzled with Truffle Honey 🍕 What You’ll Need: 1 ball of pizza dough (store-bought or homemade) ½ cup of Pesto Bechamel sauce (blend béchamel with pesto for a creamy, herby base) 8 oz of Mozzarella Blend, shredded ½ cup of Nodine’s Smoked Chicken, sliced ¼ cup of Pancetta, cooked until crispy Fresh Basil leaves, for garnish ¼ cup of Parmesan Zest, finely grated 2-3 tablespoons of Truffleist Truffle Honey (for that perfect finishing touch) How to Make It: Preheat Your Oven: Set your oven to 475°F (245°C) to achieve a crispy, golden crust. If you have a pizza stone, place it in the oven while it preheats for the best results. Prepare the Dough: On a lightly floured surface, roll out your pizza dough into your desired shape. If you prefer a thicker crust, keep the edges slightly thicker. Transfer the dough to a piece of parchment paper for easy handling. Add the Pesto Bechamel Sauce: Spread an even layer of Pesto Bechamel Sauce over the dough, leaving a small border around the edges. This rich, creamy base will set the stage for incredible flavor. Layer on the Toppings: Evenly sprinkle the Mozzarella Blend over the sauce. Add slices of Nodine’s Smoked Chicken for a bold, smoky flavor. Scatter crispy Pancetta across the pizza for a savory, salty crunch. Bake the Pizza: Slide the pizza (with the parchment paper) onto your preheated pizza stone or a baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbling. Finish with Fresh Flavors & Truffle Honey: Sprinkle Parmesan Zest over the hot pizza for an extra layer of umami. Garnish with fresh basil leaves for a pop of color and herbal freshness. Drizzle Truffleist Truffle Honey over the top for the perfect balance of sweet, earthy, and savory flavors. Slice & Serve: Let the pizza cool slightly, then slice it up and enjoy! Perfect for celebrating grads, dads, and every special occasion in between. Enjoy this delightful mix of creamy, herby, and truffley goodness.

<h3 dir="ltr">Rita's Alfredo Pesto Pizza Pie Drizzled with Truffle Honey 🍕</h3>
What You’ll Need:
<ul>
<li dir="ltr" aria-level="1">
1 ball of pizza dough (store-bought or homemade)
</li>
<li dir="ltr" aria-level="1">
½ cup of Pesto Bechamel sauce (blend béchamel with pesto for a creamy, herby base)
</li>
<li dir="ltr" aria-level="1">
8 oz of Mozzarella Blend, shredded
</li>
<li dir="ltr" aria-level="1">
½ cup of Nodine’s Smoked Chicken, sliced
</li>
<li dir="ltr" aria-level="1">
¼ cup of Pancetta, cooked until crispy
</li>
<li dir="ltr" aria-level="1">
Fresh Basil leaves, for garnish
</li>
<li dir="ltr" aria-level="1">
¼ cup of Parmesan Zest, finely grated
</li>
<li dir="ltr" aria-level="1">
2-3 tablespoons of Truffleist Truffle Honey (for that perfect finishing touch)
</li>
</ul>
How to Make It:
Preheat Your Oven: Set your oven to 475°F (245°C) to achieve a crispy, golden crust. If you have a pizza stone, place it in the oven while it preheats for the best results.
Prepare the Dough: On a lightly floured surface, roll out your pizza dough into your desired shape. If you prefer a thicker crust, keep the edges slightly thicker. Transfer the dough to a piece of parchment paper for easy handling.
Add the Pesto Bechamel Sauce: Spread an even layer of Pesto Bechamel Sauce over the dough, leaving a small border around the edges. This rich, creamy base will set the stage for incredible flavor.
Layer on the Toppings:
<ul>
<li dir="ltr" aria-level="1">
Evenly sprinkle the Mozzarella Blend over the sauce. 
</li>
<li dir="ltr" aria-level="1">
Add slices of Nodine’s Smoked Chicken for a bold, smoky flavor. 
</li>
<li dir="ltr" aria-level="1">
Scatter crispy Pancetta across the pizza for a savory, salty crunch. 
</li>
</ul>
Bake the Pizza: Slide the pizza (with the parchment paper) onto your preheated pizza stone or a baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbling.
Finish with Fresh Flavors &amp; Truffle Honey:
<ul>
<li dir="ltr" aria-level="1">
Sprinkle Parmesan Zest over the hot pizza for an extra layer of umami. 
</li>
<li dir="ltr" aria-level="1" style="text-align: left;">
Garnish with fresh basil leaves for a pop of color and herbal freshness. 
</li>
<li dir="ltr" aria-level="1">
Drizzle Truffleist Truffle Honey over the top for the perfect balance of sweet, earthy, and savory flavors. 
</li>
</ul>
Slice &amp; Serve: Let the pizza cool slightly, then slice it up and enjoy! Perfect for celebrating grads, dads, and every special occasion in between.
Enjoy this delightful mix of creamy, herby, and truffley goodness.

Rita's Pesto Alfredo Pizza

A gourmet twist on a St. Patrick's Day classic, featuring Truffleist Truffle Mustard! INGREDIENTS: 2 slices rye bread 2 tbsp butter, softened 2 tbsp Truffleist Truffle Mustard 4 oz sliced pastrami 2 slices Swiss cheese 1/4 cup sauerkraut, drained 1 tbsp Russian or Thousand Island Dressing INSTRUCTIONS: Spread butter on one side of each slice of rye bread. Flip and spread Truffleist Truffle Mustard on the other side of one slice. Layer the pastrami, Swiss cheese, and sauerkraut on top of the mustard-covered slice. Drizzle with Russian dressing. Top the second slice of bread, buttered side facing out. Grill in a pan over medium heat for 3-4 minutes per side, pressing lightly, until golden brown and the cheese is melted. Serve hot with extra Truffle Mustard for dipping.

Truffle Reuben Sandwich

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

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 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 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

This Whipped Ricotta with Truffle Crostini is elevated in flavor and texture, but super simple to make. Using a food processor and our Truffle Sauce, you can achieve a restaurant quality appetizer right at home! Servings: 40 appetizers INGREDIENTS: 16 oz whole milk ricotta cheese 2 tbsp Parmesan, freshly grated, or grana (optional) 1⁄2 lemon, zested 1 jar The Truffleist Truffle Sauce 1⁄2 tsp salt 1 tsp fresh parsley (or thyme), finely chopped 1 loaf baguette, sliced on a bias PREPARATION INSTRUCTIONS: Preheat oven to 300F. Cut bread into forty 1/4-inch-thick slices; arrange on cookie sheets. Lightly brush one side of each slice with some oil. Bake in oven for 6 minutes. Turn slices over; bake 6 minutes more or until golden brown. Mix ricotta cheese, parmesan, lemon zest and salt in a small mixing bowl until blended. For a smoother whipped ricotta, use a food processor. Spread ricotta mixture on oiled side of crostini. Top with a small dollop of Truffle Sauce. Garnish crostini with extra lemon zest.

This Whipped Ricotta with Truffle Crostini is elevated in flavor and texture, but super simple to make. Using a food processor and our Truffle Sauce, you can achieve a restaurant quality appetizer right at home! 
Servings: 40 appetizers  
INGREDIENTS:
<ul>
<li>16 oz whole milk ricotta cheese</li>
<li>
2 tbsp Parmesan, freshly grated, or grana (optional)</li>
<li>1⁄2 lemon, zested</li>
<li>1 jar The Truffleist Truffle Sauce</li>
<li>1⁄2 tsp salt</li>
<li>1 tsp fresh parsley (or thyme), finely chopped</li>
<li>1 loaf baguette, sliced on a bias</li>
</ul>
<div class="article-content">
PREPARATION INSTRUCTIONS:
<ol>
<li>
Preheat oven to 300F.
</li>
<li>
Cut bread into forty 1/4-inch-thick slices; arrange on cookie sheets. Lightly brush one side of each slice with some oil. Bake in oven for 6 minutes. Turn slices over; bake 6 minutes more or until golden brown.
</li>
<li>
Mix ricotta cheese, parmesan, lemon zest and salt in a small mixing bowl until blended. For a smoother whipped ricotta, use a food processor.
</li>
<li>
Spread ricotta mixture on oiled side of crostini. Top with a small dollop of Truffle Sauce. Garnish crostini with extra lemon zest.
</li>
</ol>
</div>

Whipped Ricotta Truffle Crostini

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

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 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

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

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

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

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 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 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

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
<ol></ol>

Truffle Pomegranate Margaritas

Introducing the fancy-shmancy potato salad with our Truffle Mayo and Truffle Oil. A perfect summer staple to bring to your next backyard barbecue that will no longer have potato salad as just a side dish- rather the main character. EQUIPMENT: Small pot Large pot Slotted spoon Pairing knife Large bowl INGREDIENTS: 2 pounds Fingerling or crescent potatoes cut into rounds, skin on Salt, for the water, to taste 2 pieces of full Scallions 1 oz Champagne vinegar 1 stalk Celery, thinly sliced ¼ Red onion, thinly sliced Parsley leaves Celery leaves Black pepper 8 quail eggs The Truffleist Truffle Mayo The Truffleist Truffle Oil PREPARATION INSTRUCTIONS: To cook the potatoes, place the potatoes in a large pot and cover with cold generously salted water. Bring to a boil. Cook until easily pierce with the tip of a knife but not falling apart. Strain the potatoes and toss with the vinegar, truffle oil and salt. Allow to cool. When cooled, mix the potatoes with The Truffleist Truffle Mayo, red onion, parsley leaves, celery and celery leaves and coarse ground black pepper until it is a cohesive mixture. Drizzle with extra The Truffleist Truffle Oil for even more truffle flavor For the Quail Eggs, Bring a small pot of water to a rolling boil. Add the quail eggs to the water with and simmer for 3 minutes. Remove the eggs with a slotted spoon and submerge in ice water to stop the cooking. Once they are cool, peel the eggs and split with a pairing knife. Place the halves on top of the salad and season with salt and pepper. Garnish dish with chopped scallions.

Introducing the fancy-shmancy potato salad with our Truffle Mayo and Truffle Oil. A perfect summer staple to bring to your next backyard barbecue that will no longer have potato salad as just a side dish- rather the main character.  
EQUIPMENT: 
<ul>
<li>Small pot</li>
<li>Large pot</li>
<li>Slotted spoon</li>
<li>Pairing knife</li>
<li>Large bowl</li>
</ul>
  
INGREDIENTS:
<ul>
<li>
2 pounds Fingerling or crescent potatoes cut into rounds, skin on
</li>
<li>Salt, for the water, to taste</li>
<li>
2 pieces of full Scallions
</li>
<li>
1 oz Champagne vinegar
</li>
<li>
1 stalk Celery, thinly sliced
</li>
<li>
¼ Red onion, thinly sliced
</li>
<li>Parsley leaves</li>
<li>Celery leaves</li>
<li>Black pepper</li>
<li>8 quail eggs</li>
<li>The Truffleist Truffle Mayo</li>
<li>The Truffleist Truffle Oil</li>
</ul>
 
PREPARATION INSTRUCTIONS:
<ol>
<li>
To cook the potatoes, place the potatoes in a large pot and cover with cold generously salted water. Bring to a boil. 
</li>
<li>
Cook until easily pierce with the tip of a knife but not falling apart.
</li>
<li>
Strain the potatoes and toss with the vinegar, truffle oil and salt.  Allow to cool.
</li>
<li>
When cooled, mix the potatoes with The Truffleist Truffle Mayo, red onion, parsley leaves, celery and celery leaves and coarse ground black pepper until it is a cohesive mixture.
</li>
<li>
Drizzle with extra The Truffleist Truffle Oil for even more truffle flavor
</li>
<li>
For the Quail Eggs, Bring a small pot of water to a rolling boil.  Add the quail eggs to the water with and simmer for 3 minutes. 
</li>
<li>
Remove the eggs with a slotted spoon and submerge in ice water to stop the cooking.  
</li>
<li>
Once they are cool, peel the eggs and split with a pairing knife. Place the halves on top of the salad and season with salt and pepper.
</li>
<li>
Garnish dish with chopped scallions.
</li>
</ol>

Truffled Potato Salad

Enjoy a Sunday morning brunch featuring this unique cheese and mushroom quiche with a Truffle Granola crust. Our Black Truffle Granola is not just limited to sweet dishes. The rich truffle butter in our granola makes for the perfect quiche crust that will have your brunch guests going in for seconds. Servings: 6 Time: 45 minutes prep, 1 hour cooking, 1 hour 45 minutes total INGREDIENTS: 2 cupped handfuls fresh mushrooms 2 cupped handfuls grated cheese (gruyere or similar) 3 eggs 1 shallot finely diced 120 ml milk 120 ml double cream 1/2 tsp nutmeg 1/2 tsp thyme 5 tbsp butter 1 1/2 cups The Truffleist Black Truffle Granola with Honey 1/4 cup The Truffliest Truffle Honey PREPARATION INSTRUCTIONS: Preheat oven to 350F / 175 C To make the crust, add the granola, honey, and 4 tbsp of butter (melted) to a food processor. Pulse until it is a crumbly, wet sand texture. Add the mixture to your quiche pan and press into a pie crust, making sure to press evenly on the base and up the sides of the pan. Place into the fridge for 15 minutes until it is more firm. Bake in the oven for 10 minutes until golden and fragrant. Take crust out of oven to let cool while you make the filling. Meanwhile, heat 1 tbsp of the butter in a frying pan and add the shallot until translucent before adding the mushrooms. Fry until cooked and slightly browned, stirring through some fresh thyme, salt and pepper. Remove from the heat. In a bowl, whisk together the eggs, milk, cream and nutmeg and season with salt and pepper. Put half the grated cheese at the bottom of the pie crust, then half the mushrooms layered on top. Ladle in half of the milk/cream mixture (if you just slosh it in you'll lose the layers) and then repeat. Put back in the cooler oven for 40 minutes or until the filling looks set and not too loose when you jiggle it slightly. Place on a cooling rack and leave to rest for 20 minutes before enjoying with a nice green salad simply dressed.

Enjoy a Sunday morning brunch featuring this unique cheese and mushroom quiche with a Truffle Granola crust. Our Black Truffle Granola is not just limited to sweet dishes. The rich truffle butter in our granola makes for the perfect quiche crust that will have your brunch guests going in for seconds.  
<div class="article-content">
Servings: 6
Time: 45 minutes prep, 1 hour cooking, 1 hour 45 minutes total
 
INGREDIENTS:
<ul>
<li>2 cupped handfuls fresh mushrooms</li>
<li>2 cupped handfuls grated cheese (gruyere or similar)</li>
<li>3 eggs</li>
<li>1 shallot finely diced </li>
<li>120 ml milk</li>
<li>120 ml double cream</li>
<li>1/2 tsp nutmeg</li>
<li>1/2 tsp thyme</li>
<li>5 tbsp butter</li>
<li>1 1/2 cups The Truffleist Black Truffle Granola with Honey
</li>
<li>1/4 cup The Truffliest Truffle Honey
</li>
</ul>
  
PREPARATION INSTRUCTIONS:
<ol>
<li>Preheat oven to 350F / 175 C</li>
<li>To make the crust, add the granola, honey, and 4 tbsp of butter (melted) to a food processor. Pulse until it is a crumbly, wet sand texture. Add the mixture to your quiche pan and press into a pie crust, making sure to press evenly on the base and up the sides of the pan. Place into the fridge for 15 minutes until it is more firm. Bake in the oven for 10 minutes until golden and fragrant. Take crust out of oven to let cool while you make the filling. </li>
<li>Meanwhile, heat 1 tbsp of the butter in a frying pan and add the shallot until translucent before adding the mushrooms. Fry until cooked and slightly browned, stirring through some fresh thyme, salt and pepper. Remove from the heat. </li>
<li>In a bowl, whisk together the eggs, milk, cream and nutmeg and season with salt and pepper.</li>
<li>Put half the grated cheese at the bottom of the pie crust, then half the mushrooms layered on top. Ladle in half of the milk/cream mixture (if you just slosh it in you'll lose the layers) and then repeat. Put back in the cooler oven for 40 minutes or until the filling looks set and not too loose when you jiggle it slightly.</li>
<li>Place on a cooling rack and leave to rest for 20 minutes before enjoying with a nice green salad simply dressed.</li>
</ol>
</div>

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