This weekend, some friends – Lisa Mishima, Randall Stowell and Yvonne Mouser, collectively Thought For Food – put together a beautiful, complex, interactive art installation, one involving hexagonal shortbread cookies, cream cheese, broccoli blossoms, and a spinning contraption that drizzled honey on the cookies. They are designers and makers and bring to their work a strong dedication to craft, design and food. What they do is called eating experience design.
I left feeling inspired. Which brought me back to Lisa’s website, where I was reminded of these genius truffles that she had shared in February. Now that I’ve made them, I can say with certainty that they are indeed genius. Just three ingredients come together to create something much greater than the sum of its parts. It’s such a winning, clever, well-executed treat. You could serve it before a meal or after. Use a strong goat cheese and the best honey you can find. Gather some friends to help. And do your best to not eat all of them in one sitting. They are as addictively good as they sound.
HONEY, GOAT CHEESE + PISTACHIO TRUFFLES
inspired by Lisa Mishima
Yield: 16 truffles
8 ounces strong goat cheese, chilled
favorite local honey, chilled
1/4 cup pistachios, ground
Make sure your honey and cheese are cold to begin.
Grind the pistachios in a spice mill or food processor to your liking – a coarse grind will add more texture but a fine grind will work.
Remove the goat cheese from the fridge. Have a baking sheet on hand.
Using a one tablespoon measure, scoop out a scant tablespoon of goat cheese. Form into a ball between your palms. Flatten ball into a round disk using your fingers against the palm of your hand. Place flat disk on baking sheet. Repeat with remaining goat cheese.
Remove the honey from the fridge. Measure the honey in 1/4 teaspoon increments and place a small ball in the center of each goat cheese disk.
Return the goat cheese/honey disks to the fridge. Chill for at least one half hour.
Remove from fridge and carefully roll into balls, doing your best to keep the honey in the center of the ball. It will be a little messy! And working with chilled, firm honey will make this so much easier.
Once rolled into balls, chill for another half hour.
Remove from fridge again and roll in ground pistachios. You will probably want to chill them one more time before serving – they turn into soft, gooey messes and are ideally served chilled.
Thanks, Lisa, for the inspiration!