Recipe: Spaghetti with Black Summer Truffles

Spaghetti with Black Summer Truffles (Spaghetti ai Tartufi Neri)

Adapted from Mary Ann Esposito, Ciao Italia

Yield: 4 servings

Ingredients

2 Black Summer Truffles

2/3 c Extra Virgin Olive Oil

2 cloves of garlic, finely minced

1 lb spaghetti

freshly grated Pecorino, to taste

Instructions

Rinse truffles under running water (or use a soft brush) to remove any dirt. 

Thinly slice truffles using a truffle grater or on a box cheese grater. Place truffles in a shallow dish and pour the olive oil over them. Cover with plastic wrap, and allow oil to infuse for several hours or overnight.

Cook the spaghetti according to package directions. 

While the spaghetti is cooking, heat 2 Tbsp of the infused oil in a large skillet.  Cook the garlic until soft, but not brown.  Turn off the heat and add the remaining infused oil and truffles.

Drain the spaghetti, reserving 2 Tbsp cooking water. Add the spaghetti and the water to the skillet. Reheat the mixture over very low heat until just hot (You do not want to cook the truffles.)

Generously sprinkle grated pecorino onto a large platter or pasta dish. Transfer spaghetti mixture to the dish and stir well to combine. Season with salt and freshly ground pepper. Serve immediately with additional grated pecorino on the side.

Recipe: Risotto with Black Summer Truffles and Rosemary.

Risotto with Black Summer Truffles and Rosemary

Adapted from Epicurious.com (recipe submitted by "vscardenas")

Yield: 8 servings

Ingredients 

6 c chicken stock

4 Tbsp butter

2 large shallots, minced

3 cloves garlic, minced

1 3/4 c arborio rice

2 tsp rosemary, finely chopped

1/2 c dry white wine

1/2 c grated pecorino cheese

2 tsp minced black summer truffles; additional shaved truffles to taste

3/4 tsp truffle oil, optional

Instructions

Bring stock to a simmer in large saucepan.  Reduce the heat to low and cover to keep warm.

Melt 3 Tbsp butter in a heavy gauge saucepan. Add the shallots and garlic and cook until translucent. Reduce heat to medium. Add rice and rosemary. Stir one minute to coat rice. 

Add wine and simmer until absorbed. Add 1/2 cup stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more. (Will take approximately 25 minutes to complete the process.)

Stir in remaining 1 Tbsp butter. Turn off heat. Mix in cheese and truffles.  Season to taste with salt and pepper.  Serve with additional shaved truffles and a drizzle of truffle oil, if desired.

Recipe: Peach Jam

Peach Jam

Adapted from Kraft Foods

Yield: 8 cups

Ingredients

4 c finely chopped fruit* (remove skin and discard pit)

1/4 c fresh lemon juice**

7 1/2 c sugar

1 pouch CERTO Fruit Pectin

Instructions

Fill canning pot half way with water and bring to a simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water and dry well. Alternatively, you can wash and dry the jars in a dish washer prior to filling.

Place flat  lids in a sauce pan and pour boiling water over them.  Remove from heat and let stand in the hot water until ready to use.

Place peaches in a 6-8 qt sauce pan.  Stir in lemon juice.

Stir sugar into prepared fruit in sauce pot.  Add butter to reduce foaming.  Bring mixture to a full rolling boil (boil that does not stop bubbling when stirred) on high heat, stirring constantly.  

Stir in pectin. Return to full rolling boil and boil exactly one minute. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads with a damp cloth.  Cover with two piece lids.  Screw bands on tightly.

Place jars on elevated rack in canner.  Lower rack into canner.  Water should cover jars by 2 inches.  Add boiling water if necessary.  Cover and bring water to gentle boil.

Process 10 minutes***. Remove jars and place upright on a towel to cool completely.  You will hear a popping sound as the lids seal.  After the jars cool, check seals by pressing lid with your finger. If lid springs back, it is not sealed and should be refrigerated.

This jam sets slowly.  It may take up to 2 weeks.

Notes

*Approximately 3 lbs of fully ripe fruit

**Approximately 2 lemons

**Adjust processing time based on elevation

Recipe: Apricot Jam

Apricot Jam

Adapted from Kraft Foods

Yield: 7 cups

Ingredients

3 1/2 c finely chopped apricots* (leave skin on apricots, but discard pit)

1/3 c fresh lemon juice**

5 3/4 c sugar, measured into separate bowl

1/2 t butter

1 pouch CERTO Fruit Pectin

Instructions

Fill canning pot half way with water and bring to a simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water and dry well. Alternatively, you can wash and dry the jars in a dish washer prior to filling.

Place flat  lids in a sauce pan and pour boiling water over them.  Remove from heat and let stand in the hot water until ready to use.

Place apricots in a 6-8 qt sauce pan.  Stir in lemon juice.

Stir sugar into prepared fruit in sauce pot.  Add butter to reduce foaming.  Bring mixture to a full rolling boil (boil that does not stop bubbling when stirred) on high heat, stirring constantly.  

Stir in pectin. Return to full rolling boil and boil exactly one minute. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads with a damp cloth.  Cover with two piece lids.  Screw bands on tightly.

Place jars on elevated rack in canner.  Lower rack into canner.  Water should cover jars by 2 inches.  Add boiling water if necessary.  Cover and bring water to gentle boil.

Process 10 minutes***. Remove jars and place upright on a towel to cool completely.  You will hear a popping sound as the lids seal.  After the jars cool, check seals by pressing lid with your finger. If lid springs back, it is not sealed and should be refrigerated.

This jam sets slowly.  It may take up to 2 weeks.

Notes

*Approximately 2 1/2 lbs of fully ripe fruit

**Approximately 2 lemons

***Adjust processing time based on elevation

Recipe: Classic Sour Cherry Pie

Classic Sour Cherry Pie

Adapted from The City Cook

Yield: 9 inch pie

Ingredients

6-8 c pitted sour cherries

1 c sugar

3 Tbsp tapioca

2 Tbsp unsalted butter, cut into small pieces

prepared pie crust

Instructions

Preheat oven to 375F

Roll out one piece of dough to form the bottom crust.  The disc should be approximately 12 inches in diameter. Transfer to the pie plate, letting the excess crust hang over the side.

In a large bowl, combine the cherries, sugar and tapioca. Let the mixture stand for at least 10 minutes so the sugar dissolves and the fruit releases its' juice. .

Turn the mixture into the prepared pie crust.  Dot the filling with the butter.

Roll out the second piece of pie dough to form the top crust. Place the dough on the top of the filled pie. Trim excess dough, then crimp the edges.

Cut 4 steam slits into the crust.

Place the pie onto a rimmed cooking sheet (to catch any juices that might drip from the pie) and place in middle rack of oven.

Bake for 20 minutes, and then reduce the oven temperature to 350F. Bake an additional 30-40 minutes, until the juices are bubbling and the crust is golden brown.

Remove from oven and let cool before cutting.