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Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
Black truffle-infused sea salt — instant truffle flavor on eggs, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
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Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
Black truffle-infused sea salt — instant truffle flavor on eggs, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
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Place dried cherries, dates and almonds into a shallow bowl and cover with bourbon. Let soak for about an hour or until the cherries are nice and plumed up the bourbon. Strain the fruit and nuts from the bourbon (maybe make yourself a cocktail with the left over bourbon) and place into a food processor. Blend until the mixture comes together and comes away from the sides of the blender. With a spoon or scoop, portion out 6-8 equal-ish sized balls and roll them into compact balls and place on a baking sheet. Place in the freezer to set. After about 10 minutes, melt down the chocolate (either in the microwave or a double boiler), grab the chilled balls from the freezer and dip each ball into the melted chocolate. Sprinkle immediately with sea salt. Place back in freezer or in a cool place until the chocolate sets up. Eat and be happy. Keep away from the children!