February 14, 2012

TRUFFLE HORS D'OEUVRE

I have an obsession. If you’ve been in my kitchen you would have noticed a collection of honey on my shelf. Like wine and whiskey, it is complex, yet subtle, and oh, so delicious. My favorite honey store is L’abeille in Japan. They have an international collection of over 130+ types of honey.

Did you know that a single bee creates one teaspoon of honey in it’s lifetime? When I learned this, I couldn’t help but count in bees instead of spoonfuls...
Honey, as we all know, has various meanings. With Valentines Day coming up, I thought about combining the ingredient honey, with the concept of honey (a loved one). Valentines Day screams chocolate, but I did not want to go that route. Instead, I asked, what pairs well with honey?

 I settled on honey + cheese + nuts. And what to make out of this? A box of truffles. No, not your standard chocolate truffles, but a savory one. Truffles Hors d’oeuvre. After some research on pairing the right cheeses with the right honeys with the right nuts, I concocted three flavors:

Out of the three, my favorite was the triple cream with honey comb and almond. It has a nice balance of salty, sweet, and nuttiness. The blue cheese tasted better on a cracker, and the goat cheese was a bit too mild. The key to making these is to use soft cheeses that can be molded. 


It would make a great Valentines gift for someone who prefers savory over sweet. Or, it would be a perfect way to start the evening with a glass of wine with your honey. :)

Happy Valentines Day!

4 comments:

megan said...

These look delicious!!! I thing i have to make them!

ittybittybiki said...

Beautiful!! They look super tasty ^_^.

The Culinary Chase said...

Wow! These truffles look amazing!

nadelundgabel said...

Wow! Those truffles look so artful and delicious! Great pictures!