Herma's News - NEW Gifts and Home Decor and Truffles - Cheese, Oils, Spreads & Recipe Ideas

Herma’s News – NEW Gifts and Home Decor and Truffles – Cheese, Oils, Spreads & Recipe Ideas

Beauty of whatever kind, in its supreme development, invariably excites the sensitive soul to tears. – Edgar Allan Poe

Dear Customers,

The arrival of NEW merchandise to Herma’s has created a real sense of excitement. See below just some of what’s waiting for you at Herma’s.

NEW Home Decor

No photo description available.

A golden swan perches beautifully amongst all our lovely crystal and would be a show-stopper in any home.

We also carry the most beautiful permenant botanical red roses. Several bundles adorn every table and make a grand statement of classic beauty and sensuality.

Image may contain: people sitting and indoor

This floral painting delights the eye exuding soft femininity. It now hangs behind our front desk for all to see.

No photo description available.

At a dinner party we believe these Pyrite Place Card Holders will dazzle guests with their unique, elegant sparkle.

No photo description available.

Other NEW home decor pieces include modern, whimsical statues, chic pillows and beautiful crystal pillars and orbs.

 NEW Gourmet Foods

No photo description available.

We have just as many NEW food arrivals that are generating excitement.

Balsamic Vinegar Pearls – Aged Balsamic Vinegars – Organic Bow Tie Pasta and handmade pasta by Borgo de’ Medici using only natural ingredients – Borgo de’ Medici Pear & Lemon Jam, Orange Fruit Spread and Tangerine Fruit Spread – Borgo de’ Medici Mixed Spices and Herbs for making Bruschetta and Pizza – Meringues (Espresso, Lemon, Strawberry) – Vosges Chocolate Bars ( Cheddar & Apple, Fromage Blanc & Berries, Parmesan, Walnut & Figs) – Paharello’s Gluten Free Cookies (Coconut, Hazelnut, Apricot Drops) – Digestive Thins made of Oats, Chocolate Chips & Blueberry

Truffles at Herma’s

Just one whiff of the intense aroma that comes from truffles will have you salivating for the rich flavours sourced from this sought-after, foraged, edible, subterranean fungus – a rare delicacy.

Truffles have a firm texture and are most often shaven over food, although they may also be used to infuse flavour into the most amazing dishes.

Image may contain: food and indoor

If fresh, raw truffles aren’t available, we rely on Italian products that preserve the truffle. Below is a list of prized pantry items found on our shelves that contain truffles.

Truffle Mustard – Summer Truffle Salt – Truffle Butter – Mushroom and Truffle Spread – Mushroom and Truffle in Oil – Truffle Aioli – Grey Salt with Summer Truffle – Truffle Cream – White Truffle Honey – Balsamic Vinegar Truffle – Black Truffle – Olive Oil infused with White Truffles – Olive Oil infused with Black Truffles – White Truffle Honey – Truffle, Mushroom and Pepper Blend – Mayonaise with Black Truffle – Parmegiano Cheese with Black Truffle – Black Truffle Pearls – Pesto with Black Summer Truffles

Where are truffles found?
Truffles only grow underground in wild forests, in the shadow of oak trees, a few months each year and are usually only found in areas that are moist with warmer days and cooler nights.

They’re found in Piedmont and Tuscany in Italy, as well as select parts of southern France and Croatia.

Well-trained truffle dogs (usually the water retriever breed, Lagotto Romagnolos) sniff out the fungi hiding underground near tree roots. Sows were once historically the only animals that could find these rare delights.

What is the difference between white and black truffles?

While flavour varies with each truffle, here are some general ideas concerning the black and white truffle.

Black Truffle – robust and nutty with rich and aromatic flavors

It has a weaker aroma that lasts longer than the white truffle. Black truffles are harvested between December and March. However another variety of black truffle is harvested in summer. Black truffles blend nicely into sauces.

White Truffle – subtly sweet profile with complex mushroom and garlic undertones

White truffles have a much stronger aroma that fades much faster. They are harvested between September and January. Use sparingly over pasta and salad or use as a garnish.

Featured Cheese

Vega Truffle Cheese

This is a Manchego-style cheese with veins of black truffles running through it.

With an incredible earthy aroma, the black truffles pair beautifully with this rich sheep’s cheese.

This truffle cheese is wonderful on its own with a full-bodied red and also combines perfectly with many dishes including risottos, thinly sliced on an omelette or potato gratin and alongside cured meats and honeys. Also the star attraction on any cheeseboard.

Find at Herma’s today!

Truffle Mascarpone Pasta Recipe

This dish features a simple combination of truffle and mascarpone cheese. The Mascarpone is preferred as it is light enough to not overpower the truffles. One may also add mushrooms to this dish as they pair beautifully with truffles – both being a type of fungus with beautiful, earthy flavour.

Ingredients
  • 250 g Caponi’s Tagliatelle or Rummo’s Fettucine (Herma’s)
  • 1 tbsp Truffle Paste (Herma’s)
  • 1/2 cup Butter
  • 3 tablespoons Mascarpone cheese (Herma’s, find in our cooler with Signature Products)
  • 1 clove Garlic minced
  • Salt & Pepper
  • Parmesan cheese grated (Herma’s)
  • Black Truffle Slices (optional)
Instructions
  • In a large pot boil pasta. Reserve 1/2 cup of pasta water.
  • In a large skillet, melt butter over medium high heat and stir in garlic. Cook for about 1-2 minutes until fragrant. Salt and pepper as desired.
  • Stir in Truffle Paste and cook until fragrant.
  • Mix in mascarpone and pasta water. Stir to make into sauce.
  • Lower the heat, add in pasta and grated Parmegiano. Toss and combine. Top with more Parmegiano and black truffle slices (optional). Serve immediately.

    Another option?

    Combine 4 cups of heavy cream and 4 teaspoons of black truffle oil in a saucepan over high heat. Bring to a boil. Stir in 1 cup of Parmegiano, 4 teaspoons of butter, salt and pepper. Cook, stirring frequently, until the sauce has a creamy consistency, about 5 minutes.

    Have a lovely weekend. We look forward to seeing you.

    Sincerely,

    Meredith Ender

    Communication Coordinator

    Herma’s Fine Foods & Gifts