Elvish honey

Elvish Honey is one of the most expensive honeys in the world and is made deep in a cave, not in hives, where bees create a highquality, mineral-rich honey on spherical walls in northeastern Turkey. Professional climbers have to help extract it. You can use it to glaze your turkey or just as a dessert dressing. Store it at room temperature and never refrigerate it. tightly closed. Discard opened ones, as these are dead and are no longer suitable for eating. Use an oyster knife with a hand guard and insert the tip of the knife into the small hole at the hinge of the oyster shell. Wiggle the knife and push it all the way inside the shell to break the hinge. Remove the top shell, keeping the bottom shell flat to conserve the oyster juices. Then cut the muscle holding the oyster onto the bottom shell so that it is lying loose on the shell, ready for serving. Serve the oysters immediately on a bed of crushed ice. Hold it, and keep it flat, so that the smooth edge of the shell is facing towards you. Tip the shell up and let the oyster and its juices slide into your mouth pheasant or duck before the bird is roasted. You can also grate black truffle into sauces made with brandy or wine to lend them that rich truffle flavor. Black truffle slices layered into a foie gras terrine is the ultimate culinary pairing. Black truffles tend to pair well with a fine Bordeaux or aged Burgundy wine.