Black Olives Goat Truffles Food

GOAT CHEESE TRUFFLES

Steps:

• Line a baking sheet with parchment.
• Add the goat cheese, sour cream and salt to the bowl of a food processor and process until smooth, about 30 seconds. Using a tablespoon, scoop out some of the mixture and roll it into a ball to form a truffle. Place on the prepared baking sheet and repeat until you have 24 truffles. Transfer to the freezer to firm up, about 10 minutes.
• Put the dill and sesame seeds into separate small bowls. Mix the walnuts and cherries in a third small bowl.
• Roll 8 of the cheese balls in the dill, 8 in the sesame seeds and 8 in the walnut and cherry mixture. Transfer the truffles to a serving platter. Insert a pretzel stick into each truffle. If making ahead of time, cover and refrigerate the balls without the pretzel sticks, then insert the sticks right before serving.

BACON-WRAPPED OLIVES

Steps:

• With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
• On a cutting board, cut each bacon slice crosswise into 3 equal pieces. Roll an olive in each bacon piece, securing with a toothpick. Place on the baking sheet. Bake until the bacon is nicely browned and crisp 30 to 35 minutes. Drain on paper towels. Serve in a large bowl.
• NOTE : Taste the olives the day before making the recipe. If they are too salty, soak them in cold water for up to 24 hours.

BLACK AND GREEN OLIVE TAPENADE

Steps:

• In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
• To prepare ahead:
• Tapenade will keep up to 1 week, refrigerated, in a covered container.

BLACK OLIVES GOAT TRUFFLES

Steps:

• Black Olives Breadcrumbs: Put rack in the center of the oven. Preheat oven to 250°F Put parchment paper on a baking sheet.
• In a bowl, cover olives with cold water and let stand about 15 minutes. This step helps to take out the salt. Drain and put olives on the baking sheet. Cook in the oven for 3 hours and a half to 4 hours or until olives are completely dry. Let cool.
• In a small food processor, reduce olives in a fine powder with the breadcrumbs. Set aside on a plate.
• Truffles: In a bowl, mix cheese and thyme with a fork. Add pepper. With a spoon, take about 1 tablespoon of cheese for each truffle and shape in balls with hands. Roll in the olives breadcrumbs and keep in the fridge.

BLACK SAMBUCA TRUFFLES

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.

BLACK FOREST TRUFFLES

Steps:

• Place 9 ounces of chopped chocolate in a large bowl.
• Scald the cream in a small saucepan until small bubbles form along the sides of the pan.
• Pour the hot cream over the chocolate and let it sit for 1 minute.
• Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser.
• Cover the chocolate with cling wrap and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
• Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet. Either way, place the formed truffles in the refrigerator to firm up for an hour.
• Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1-2 hours.
• Temper the remaining pound of chocolate.
• Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with a sliver of dried cherry. Repeat for all truffles, and chill in the refrigerator until set, about 15 minutes. Serve at room temperature, and store excess in an airtight container in the refrigerator.

SAUTEED BLACK OLIVES WITH TOMATOES

Steps:

• Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside. Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
• Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes. Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes. Season to taste with pepper. Just before serving, stir in the parsley.