Gorgonzola with Truffle Honey
The wonderful folks at Gourmet Attitude have generously offered Taste With The Eyes the opportunity to host a GIVEAWAY of one French Black Winter Truffle! Merci Beaucoup! It is intensely fragrant and the most cherished of them all, the Queen of French Truffles, Tuber melanosporum, also known as the Périgord Truffle.
Regrettably I don’t happen to have a “fresh black diamond from the earth” on hand today to prepare for this GIVEAWAY, but the next best thing is truffle infused products, like their sensual truffle honey which we paired with gorgonzola and toasted ciabatta, and Champagne!
Céline Labaune’s Gourmet Attitude in Manhattan imports the highest quality fresh truffles. She recently launched a line of truffle delicacies called “la BOUTIQUE de la truffe” which includes Truffle Carpaccio, Truffle Honey, and White Truffle Cream. We paired their Truffle Honey with panko-crusted chicken and grilled apples awhile back, it was truffle heaven! You can shop for fresh truffles, truffle products, and gifts here.
The Italian Truffle Honey is made of acacia honey and white truffles. This truffle honey gives the chicken and grilled apples complex intriguing flavors. Simultaneously sweet and earthy and exotic. It rocks!
“the truffle is the very diamond of gastronomy”
Jean Anthelme Brillat-Savarin (1755-1826)
The GIVEAWAY truffle (weighing approx. 30g) can be shipped in the USA only. But dear international readers, you can still take part! Do you have a friend, family member or blogger friend living in the US? Now, wouldn’t a French Black Truffle make an awesome winter gift from you? Ooh La La!
When Curnonsky (1872-1956), the Prince of Gastronomes, was asked how he liked his truffles, he replied, “In large quantities, Madame. In large quantities.”
To participate in the GIVEAWAY simply leave a comment on this post. If you are so inclined, tell us about your truffle fantasy or fabulous truffle recipe. The contest will be open through midnight January 24, 2010 PST. The winner will be chosen at random (one chance per person) using random.org. Your truffle will be shipped from New York City, FedEx overnight.
“Over the years, Céline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her apart.”
Chef Grant Achatz – ALINEA
Fresh Black Winter Truffle
Tuber melanosporum vittadini
- Available: December to March
- Shape: more or less round. size varies from an hazelnut to an orange, typically 2 to 3 oz.
- Skin: small pyramid shaped warts, black with sometimes dark brown patches
- Flesh: first white, then gray and eventually black at maturity with a hint of purple and with distinctive white veins, crunchy and soft
- Perfume: intense, wet forest, humus, chocolate, hint of hazelnut
Bonne Chance!
BONNE CHANCE!
UPDATE: 1/25/10
There were exactly 100 comments.
Thank you all for your participation!
CONGRATULATIONS TO CHRISTINE OF FRESH LOCAL AND BEST BLOG, WINNER OF THE FRENCH BLACK WINTER TRUFFLE. AND MANY THANKS TO GOURMET ATTITUDE FOR SPONSORING THIS FABULOUS GIVEAWAY!
Christine said, “This is a great giveaway! There are so many great way to incorporate truffles into dishes, they add a divine flavor!”
Christine,
We can’t wait to read about your truffle creations
on FRESH LOCAL AND BEST!
Congratulations!
100 comments • Filed in: Tasty in General
Oh the honey sounds divine! it would help a lot of my dishes~
Oh truffles!!!! Several preparations using truffles over the years including salads, appetizers and entrees. Truffled wild mushrooms comes to mind.
Regards,
CCR
=:~)
Through my job as a food stylist, I have been able to work with truffles as a prop but have never had the opportunity to cook with them for my own purposes. They are very intriguing and I look forward to a chance to try them at home.
Neither one of us has worked with truffles before, so it's hard to speak about them. It'd be a fun ingredient for us to try. Everyone raves about them, so why not!
great post, amazing giveaway … and Perigord is one of my favourite spot in France, we've just launched culinary tours there
http://www.cellartours.com/france/
ciao
Simona
Hold on…(wipes drool away from keyboard). Truffle? Giveaway? I'm speechless! Let's see…my only truffle experiences are using a bit of truffle oil in egg ravioli. I would love to grate the truffle over a bit of risotto, or that truffle honey sounds decadent!
What an amazing giveaway!
truffle honey sounds good. I like truffle salt to sprinkle on eggs or even french fries.
Do these photos look enticing! I had truffle honey on my wish list for some time now. I do truffle infused products but somehow – they don't look as tantalizing as your. I love the honey poured over the gorgonzola. Oo la la! This just gladdened my winter heart.
I've never had a truffle and would absolutely love to experiment with such a gorgeous ingredient! I might work a whole dinner party around it!!
Thanks for the chance to win
lesliedoll at hotmail dot com
Drool….I did not understand what the big deal was with truffles. My husband and I got to go to Italy and I had a pizza with proscuitto and truffle and I was SOLD! I brought home some truffle oil and just used it today for some risotto but man, if I'd had some truffle to shave into it…sigh…melt…
Thank you for the giveaway!
gibbylet(at)gmail(dot)com
This is that moment when I really wish that senso-round would come to the internet already! The smell of shaved black truffle on some pasta is enough to just knock me over. Great post!
Mmmmm truffled polenta or truffled risotto Mmmm or even truffled mashed potatoes—anything is better with truffles! Happy New Year and thanks for a fabulous giveaway!!!
kakihararocks@gmail.com
This is a great giveaway! There are so many great way to incorporate truffles into dishes, they add a divine flavor!
I've never used truffles in my cooking, but I can think of many things that would be yummy…mac & cheese, roasted pork loin, homemade ravioli with truffles and manchego cheese filling, butternut squash soup with truffles, flan…my dreams tonight shall be of truffles.
I am so going to dream about that black winter truffle! But I do have both gorgonzola and the truffle honey from Gourmet Attitude so I know what I'll be having for lunch tomorrow!
Truffle Honey with baked brie and almonds sounds wonerful.
Please enter me. I'd love to win!
I have had truffle oil but never the real thing. It's like having had orange honey but never the real orange. Can't wait!
I've never had a truffle! I'd love to try one.
sundaygirl at gmail dot com
just to eat one has been my fantasy for many years
pksanddancer(at)yahoo(dot)com
My MIL received a lovely truffle cheese for Christmas that we used on top of our Tempeh. Yummy! and PS miss Lori Lynn, you were one of the winners of my GIVEAWAY!!!
Congrats
I guess my fantasy is to re-create the experience I had when I was a line cook at a restaurant in Chicago. The chef got a delivery of black truffles and I took a big whiff when I opened the package. It literally took my breath away…Felt like I was going to faint. Amazing stuff. I would treat the truffle very simply over a risotto or with potatoes.
I've never had truffle honey before, sounds intriguing. I've used truffle salt before, with mixed results.. it requires a light hand.
Oh! I adore truffle, I love it even in my cheese quesadilla
I'd love to try it with honey, looks absolutely yummie!
I have never used truffles in cooking but have so wanted to for the longest time.
mamie316(at)sbcglobal(dot)net
I'm pretty much a truffle virgin and at my age and foodie standing, that's a disgraceful abomination. I would love to win and experiment.
Truffle honey! It sounds magical and wonderful!
What a terrific giveaway! I am obsessed with truffles and have used them in all kinds of ways…but my favorite is the simplest: pasta with shaved truffle, garlic, and olive oil. Now that's dinner!
I love truffle honey with gorgonzola, and it sounds fantastic with the chicken! My truffle fantasy would be to be awakened each morning by the aroma of truffles drifting about my head.
Wow the truffle honey looks good! The closest I've had is truffle balsamic glaze.
LL,everything looks just wonderful. That apple…mouthwatering!
I don't even know what I would do with real truffles but that honey with cheese sounds amazing!
Peter – I know you have a lot of friends in the US!
LL
YUM!!
Bah Humbug, grimace & pout.
Signed,
Annoyed Canadian
Hi, Lori Lynn,
Thank you giving us the opportunity to try new products. I have never experiences truffle anything yet but would love to try. Have a great day. -Tien
Oh La La Lori Lynn!! You are so fancy! J'adore les truffes! I haven't had fresh truffle since I lived in Italy. Spaghetti ai tartifi, simply the best!
Oh wow. I'd love to get me some truffles. I've always wanted to try them or anything infused with them. In my dreams I've had them. hehehe… I'd definitely use it in some kind of mushroom and pasta dish. *drool*
I have always wanted to try cooking with truffles, but being a poor college student has curbed that fantasy!
Any truffle is a friend of mine. I love truffle honey, oil and salt.
Yum!
So far my favorite truffle item is truffle salt. Amazing on fresh corn on the cob!
YUMMY! That honey and cheese looks wonderful!
Wow! That looks amazing! The first thing that comes to mind (rustic as it is) is truffle mac-n-cheese. Mmmmm…
Lori Lynn: I have been trying to acquire some of these products since October when I read your last blog about truffles. Truffle honey??? OMG the chicken paillard and apples with truffle honey looks and sounds amazing! I am crossing my fingers!
I have never heard of truffle honey, sounds absolutely divine! The first time I ever had anything "truffle" was truffle salt with fresh air popped popcorn. I was hooked and have bought the truffle oil and truffle salt from Dean & Deluca. I like to add these to just about anything I make!
That first photo is the bomb! I ordered some of the truffle honey, but have not gotten it yet. Cannot wait to try it!
love truffles absolutely love the earthy robust awesomeness…makes me want some on top of a nice warm plate of risotto right now
I recently had a cheese plate at a local restaurant, and one of the condiments served with it was truffle honey. It was the first time that I had tasted truffles, truly a revelation.
mmmmm… truffles!! I try to have a jar of truffle carpaccio on hand at all times. I use it on the pomegranate portobello pizza, potato skins with tallegio cheese. And to your point of truffle and honey — I use that combo on tallegio as well. I will have to try it on gorgonzola as I'm sure that's an amazing combo as well!