Tag Archives: truffles

Fountain Square Food Tour

When I completed my original 50 “new things” in 2014 – 2015, I included a food tour in the Mass Avenue area. Subsequently, I gave my husband a gift certificate for another food tour but it took us a while to schedule. Fortunately, we are blessed with a gorgeous day the afternoon of our tour. We start at the Fountain Square fountain (makes sense) where our tour guide provides some history about this neighborhood near downtown Indianapolis. Our first stop is the New Day Meadery. A visit here was also one of my original “new things” and it is good to return. We have a flight taste of cider and mead along with some local cheese and charcuterie. Delicious!

Our next stop is at Three Carrots, a vegan restaurant. We start with a kale salad with tofu, berries and quinoa. It is very tasty!

Then we each get half of a banh mi Vietnamese sandwich. Their version is vegan and made with seitan. This is pretty tasty and I would come back here to eat!

From the Three Carrots, we walk next door to Siam Square. We start with a pastry filled with curry and ground chicken. These could be addictive.

Then we have plates to share with dumplings and Pad Thai. Our guide says their Pad Thai was voted best in Indianapolis. Yum!

Of course, we need dessert so we walk back towards the fountain and the meadery to Litterally Divine Truffles where we hear how the owner started her business and about the unique local ingredients she uses. Everyone picks two truffles to take home boxed. These are cute and very yummy!!

Now we are full!

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Truffles

Who knew that truffles are basically chocolate and cream?  When I saw this 2 ingredient basic recipe in the Every Day with Rachael Ray magazine, it had to be one of my “new things”.  The basic recipe is to warm 3/4 cup heavy cream to a simmer and pour into a bowl with 12 ounces chopped semisweet or bittersweet chocolate to make a ganache.  Then the magazine offers several variations to jazz up the truffles.  I chose the variation made with raspberry liqueur since that is a new ingredient for me.   

 

The basic recipe says to cover and chill the ganache for 2 hours.  Then, using a tablespoon measure or scoop, form the ganache into balls and chill on parchment paper until firm, about 30 minutes.  The Fresh Raspberry variation calls for 3 Tablespoons raspberry liqueur added to the warm ganache.  Line mini muffin pans with paper cups. Spoon 1 Tablespoon warm ganache into each cup and press one raspberry into the center.  

  

Chill for 2 hours and enjoy.  As the magazine says – ridiculously simple!  Who knew?