02.15.10
February 14th 2010
Today is February, 15th 2010. I haven’t written in a long time, because of the foul weather. Those spoons in the persimmon seeds were soooo, right. We’ve had more snow this year, than any year since 1988.
THE REAL REASON I WANTED TO WRITE TODAY, WAS TO SHARE THIS; Yesterday was Valentines Day and I wanted to do something special for my sweetie, so I made truffles. I used Farm Fresh eggs just laid that morning, some Oklahoma native pecans that I traded okra for this Summer, fresh churned, local butter, and semi sweet chocolate chips from the store in town.
I’ve got to admit – I’m not much of a candy eater, to the best of my knowlegde, I ‘ve never eaten a truffle before. To tell you the truth, this country boy always thought truffles were just some kind of mushroom over in France or somewhere. Who knew they were chocolate candy? But they were a sensation with my Wife! Definitely, an “Atta boy” for me! And easy to make too!
Three of the six ingredients grow right here on the farm, or over in the neighbor’s pasture (they own a dairy). This Summer, I traded 20 pounds of okra to another neighbor for 8 pounds of pecans. The eggs are laid by our chickens out back of the house.
The recipe is simple:
2 cups semi sweet chocolate chips
1/2 cup butter, softened
2 egg yolks
3 Tablespoons cream cheese
1/3 cup Amareetto liqueur
1 – 1/2 cups finely chopped pecans (don’t skimp on the pecans)
Melt chocolate chips in the top of a double boiler over low heat. (I just made my own double boiler, by placing a smaller pan inside a larger pan of boiling water).
When chocolate melts, remove from heat, stir in softened butter one Tablespoon at a time.
Add egg yolks to the mixture, and beat well with a mixer. (It will begin to thicken a little).
Add cream cheese, and Amaretto, and mix until smooth. Cover and chill until firm (about 2 hours).
Spoon out mixture, and shape into 3/4 inch balls (about the size of large marbles). Roll in cookie tray of finely chopped pecans. Set aside on waxed paper lined cookie tray. Refrigerate for about 1 hour. Makes about 40 or so truffles.
Serve in a good sized soup bowl, lined with decorative red wrapping paper. Cut paper in a circle a little larger than the bowl. Sscallop the edge of paper with scissors. Fold in half, quarters eighths, sixteens, and unfold, to create a cone shape, and place in the bottom of the bowl. Fill with chilled truffles, Scewer a pair of the chilled truffles with two red toothpicks, and set out a brandy or wine glass of Amaretto to use as dipping sauce. Enjoy!
See you this Spring at the Tahlequah Farmers Market!
Remember: Dry Creek Farm, Moody’s, Oklahoma.
