BLACK TRUFFLE PORK AND VEGETABLES
I have watched the TV chefs use black truffle in dishes for years and have always wanted to try it. I couldn't locate whole truffles, but found truffle-infused items like salt, butter, and oil. This was more economical and still imparted that black truffle flavor. This was my first taste, and results were amazing. I am now a black truffle fanatic for life. This recipe below is one I am extremely proud of and I hope you will take the risk and try it for yourselves. Yay for the black truffle!
Provided by Jennifer Botting
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 2h35m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pat pork shoulder with kitchen towels or paper towels to remove any excess moisture. Season all sides evenly with truffle salt and white pepper.
- Heat olive oil and truffle oil in a large Dutch oven over medium-high heat. Add pork shoulder to the hot oil and brown thoroughly on all sides, 3 to 5 minutes per side. Transfer meat to a plate.
- Lower heat to medium and melt 2 tablespoons truffle butter in the Dutch oven. Add potatoes and season with truffle salt and white pepper. Saute until potatoes are golden brown but not cooked through, about 10 minutes. Transfer potatoes to a large bowl.
- Add onions, parsnips, and celery to the pot; cook until softened, adding more olive oil to prevent burning if necessary, about 5 minutes. Add mushrooms and cook until softened, about 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer vegetables to a medium bowl.
- Return heat to medium-high and pour in wine; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add pork back to the pot and surround it with browned potatoes. Add vegetable broth until liquid covers the potatoes.
- Cover and bake in the preheated oven for 45 minutes. Flip the pork and bake an additional 45 minutes. Transfer 2 to 3 cups cooking juices to a bowl and set aside for sauce. Baste the pork in the pot with the remaining cooking juices. Add onion-mushroom mixture, cover, and bake until vegetables are tender and pork is done, 15 to 20 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Meanwhile, melt remaining 2 tablespoons truffle butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the reserved cooking juices into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
- Serve pork with vegetables, potatoes, and sauce. Sprinkle with fresh parsley.
Nutrition Facts : Calories 649.2 calories, Carbohydrate 87.4 g, Cholesterol 59.8 mg, Fat 22.7 g, Fiber 12.7 g, Protein 22.1 g, SaturatedFat 8.5 g, Sodium 236 mg, Sugar 13.1 g
BLACK RUSSIAN TRUFFLES
I have never made truffles before but this recipe I can't resist ! Bittersweet chocolate with coffee liqueur and vodka, rolled in chopped walnuts. This will be perfect for holiday entertaining and gifts. Thank you Recipe Institute! Prep time does not include refrigerating overnight.
Provided by Lorac
Categories Candy
Time 12m
Yield 30 truffles
Number Of Ingredients 6
Steps:
- Place chocolate in food processor; process until chocolate is chopped.
- Combine cream and butter in 1-cup glass measuring cup and microwave at high 1-1/2 minutes or until butter is melted and cream begins to boil.
- With food processor running, pour hot cream mixture through food tube, process until chocolate melts.
- Add liqueur and vodka, process until blended.
- Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
- Shape chocolate mixture into 1-inch balls and roll in walnuts.
- Store in airtight container in refrigerator.
- Let stand at room temperature 2 to 3 hours before serving.
BLACK SAMBUCA TRUFFLES
Make and share this Black Sambuca Truffles recipe from Food.com.
Provided by seahorse73
Categories Candy
Time 12m
Yield 30 truffles
Number Of Ingredients 5
Steps:
- Place chocolate in food processor; process until the chocolate is chopped.
- Combine the cream and butter in a 1 cup glass measuring cup and microwave at high 1 1/2 minutes or until the butter is melted and the cream begins to boil.
- With food processor running, pour hot cream mixture through food tube, process until chocolate melts.
- Add the Black Sambuca.
- Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
- Shape chcolate mixture into 1" balls and roll into toasted nuts.
- Store in airtight container in refrigerator.
- Let stand at room temperature 2 to 3 hours before serving.
Nutrition Facts : Calories 43.9, Fat 4.6, SaturatedFat 1.2, Cholesterol 4.8, Sodium 6.3, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 0.7
BLACK RUSSIAN CAKE II
A yellow cake mix is the base of this moist chocolate cake. The vodka and coffee liqueur spiked frosting makes it an adult treat.
Provided by sal
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h5m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- Beat together the cake mix, water, vegetable oil, instant pudding mix, cinnamon, cloves, instant coffee and eggs until blended. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
- For the frosting: Mix together the frosting, coffee liqueur and vodka until blended. Spread onto cooled cake.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 56.8 g, Cholesterol 53.9 mg, Fat 16.7 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 433.4 mg, Sugar 40.3 g
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