Delivered in time for Thanksgiving
Black Truffle Butter 8 oz.
With hints of chocolate, this earthy black truffle butter delivers its most volatile notes when slipped into hot foods at the last moment. Its all-time best use (for carnivores) is on steak. Drop a dollop on steak as it’s pulled off the fire, wrap in foil for 10 minutes, and enjoy. The Black Truffle Butter can be lavished over the skin of roasted chicken or turkey (as featured in Gourmet Magazine in their Thanksgiving 2008 edition). Layer it with potatoes, whip into potato, yam, or cauliflower puree. Top a creamy soup with a pat, stir it into a pan juices for a heady sauce, and melt on scrambled eggs and omelets.
- 2008 GOLD sofi Award Winner for Outstanding New Product
White Truffle Butter 8 oz.
White truffle butter stands alone; it does not need a sauce to release its garlicky, pungent powerhouse. It is best tossed with still-dripping hot pasta or just-finished risotto. White Truffle Butter transforms plain fish, and pushes veggies like asparagus, green beans, and artichokes front and center on the table. Ingredients include fresh-churned Wisconsin butter and high quality truffles. No soy sauce is used, a plus for those concerned by allergies. Truffle pieces are in plain view so you can see what you are getting.
Natural Duck Fat 7 oz.
Sofi Award Winning Aux Délices des Bois Natural Duck Fat performs under higher heat than all other fats, giving a glossy, crisp sheen to potatoes, vegetables, and mushrooms. It’s got a great anti-cholesterol profile (lower % of monounsaturated fats), is versatile (sauté, fry, bake), and has a long shelf life.
Richly flavored, Natural Duck Fat gives food deep golden color. Add a healthy gloss and crispy texture to sautéed potatoes, roasted mushrooms, veggies, and beans. High smoking point makes it ideal for high-heat cooking and deep frying. Substitute for other fats such as butter, vegetable or nut oils, lard. Higher percentage of mono-unsaturated fat than olive oil. Soup base, chicken rub, even breakfast toast. Lighten up pastry dough; use instead of lard or butter for airy, light results. Use as solid for baking, liquid to swab the grill, make vinaigrette, marinate. Recycle – strain after use and store for next time.
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