Category Archives: cherry

Foodpairing recipes based on different types of wood smoke

Continuing the bbq frenzy, in this article we’ll give you a sneak preview of some recipes we’ve designed based on the analysis of wood smoke.

We at Foodpairing® recently analyzed the smoke of different types of wood: apple, pear, cherry wood chips and grape vines. At first glance all woods have similar intensity and aroma profile, yet each smoke has its own specific character.
The apple wood smoke tends to be spicier than the rest, with clove and allspice flavours. The cherry smoke is characterized by its chocolate and peach themes. The pear smoke holds the middle between the cherry and apple, both containing the spicy and chocolate directions, with hints of boiled vegetables. The grape vine smoke is more savory than the rest. This information may help when selecting the right smoke for your recipes.

Smoking products requires a bit of skill, but once mastered it is not really that challenging. So we went looking for alternative ways to smoke and came up with two other for which you don’t need a barbeque.

  • Smoking in a smoke pot on the stove
  • Smoking in a grill oven

When using a smoke port, make sure the chips are not too large, saw dust actually works the best. Place the empty smoke pot on the heat. Put in the wood chips when the pot is hot. As soon as the first smoke has disappeared, one can start adding ingredients on the grill above the smoldering wood.

When smoking in a standard grill oven, it is best to moisten the wood chips before use, as you would do on a barbeque. Water can be used for that purpose, but other liquids may be used for added dimensions. Check the Foodpairing Explorer for inspiration. Why not moisten your apple wood chips with apple juice?
Wrap the soaked wood chips in aluminum foil and place under the grill. As soon as the smoke begins to develop (which may take some time), put in the products to smoke.

Please observe that virtually any ingredients can be smoked. Though traditionally meats and fishes are smoked, excellent results may be achieved when smoking vegetables, fruits or even liquids or dairy.

Here is a preview of the “smoke” recipes that will come online.

pear wood smoked mackrel – avocado – bergamote

grape vines grilled and smoked chicken – fava beans – apple

cherry wood chip smoked orange peel – carrot – white chocolate – mascarpone

apple wood smoke black olive served with a classic Dry Martini


Jules Destrooper savory biscuit combinations

Jules Destrooper started out as a colonial trader in spices and has now become one of the best biscuits producers in Belgium. We at Foodpairing® are very pleased to announce we analyzed and added the original Jules Destrooper biscuits to our database. We are talking about their two most famous products: the Butter Crisps and Almond Thins and the Cinnamon Biscuit enrobed with chocolate. Here is an overview of their flavor, Foodpairing potential and of course some recipes we’ve designed.

When thinking about combinations with cookies, one tends to unconsciously steer towards desserts, sweet snacks etc. Here are some great Foodpairing examples:

Almond Thins with mascarpone and blood orange

Cinnamon Biscuit with mango, cream cheese and poppy seeds

Butter Crisps with peanut butter and apricot

Agreed this is where the Jules Destrooper biscuits really shine, but we felt the need for a gastronomic adventure. That’s why we made some savory combinations with the products, of course with the aid of the Foodpairing Explorer. Here are some of our results:

We observe from the analysis that the Almond Thins are rich in benzaldehyde, as to be expected from a biscuit containing almonds ie. benzalhyde’s primary flavour. This flavor is also is also characterizing for cherries and amaretto, yet more savory products with this particular flavour may be found in the Foodpairing tree of the Almond Thin. Foie gras is such a product, containing high levels of benzaldehyde; furthermore, it matches surprisingly well with sweet ingredients. Putting foie gras on an Almond Thin lead us to our first recipe.

The Almond Thin with clams is a more complex combination, linking flavors which are very subtly present in both products …

Since the Butter Crisps are produced with real butter, it’s understandable to find many matches in the Foodpairing tree that are based on the buttery theme, check out the cheeses. We opted for a cheddar – Butter Crips combo to which we added tomato and fried bacon, the result seems to be inspired by the well-known English Breakfast. We added some chili sauce for extra zing.

Another interesting match is chicken, also linked to the Butter Crisps in the buttery theme. Here is the recipe

You do not need to be a gastrophile to understand the power of the apple – cinnamon – chocolate combo. We replaced the cinnamon by its Jules Destrooper counterpart. Though a prodigious combo on its own, we completed this symphony with the aid of Foodpairing by adding Gruyere. Here is the recipe

As explained in our article about Furaneol, chocolate and beef pair great. By marinating the beef in soy sauce we even empower the match and take care of the correct taste balance. A next bite is completed with porcini mushrooms that matches both chocolate and beef. These mushrooms are really great in desserts!


Land of cotton; bourbon and peanut cherry lime

The land of cotton by Stuart White is a nice example of what Foodpairing can lead to. I don’t think Stuart White applied our Foodpairing to combine bourbon and peanut, but if you have a tiki mindsent the chance is very high you will end up with a combination based on Foodpairing. Rum and butter a surprise? No really if you use Foodpairing (and you will find it much more easier).

Not sure how Stuart came up with the combination, but this is how it could work;

Image you live in a place like Georgia where lots of peanuts are grown. Peanut are nut like … almonds. Why not replace the almonds from the orgeat by peanuts?

House-made Peanut Orgeat (by Stuart White):
500 grams skinless blanched Georgia peanuts
800 milliliters water
700 grams sugar
100 milliliters white whiskey
Ok, then you want to know which distilled drink to combine. If it is a tiki drink, you would probably go for rum, but as the list view show you, bourbon and peanut is a better match than rum (ranking indicated).
Peanut and whisky is not new; peanut butter infused whisky was done at tailor like Dave Arnold indicates in this nytimes article from 2010.
Top of the list was actually Cointreau. I would make sense to add Cointreau, but maybe that would have been an obvious variation on a mai tai. Fruity notes can also come from eg cherry. But it could also have been pineapple, coconut, mango, but ya…if you want to make a local cocktail that is maybe not an option, from the Foodpairing explorer indicates that blackcurrant, plum, cranberry, cherry also work.
which makes finally a whisky-peanut-cherry-lime combination.
You can find the complete recipe at starchefs (also source picture cocktail)
And more inspiration in the Foodpairing tree;


This hot weather (at least a few days) and some experiments with basil made me remain of one of my favorite dessert with cherry; a sorbet of kriek gueuze with loads of basil. This is the FoodPairing tree of cherry (in this case sour cherry) with some possible pairings.

Comparing the outcome of this FoodPairing tree I came across a recipe on the cooking channel.
Sangria is not really my cup of tea. Probably because there is too much bad Sangria out there. But it makes sense to add peach, red wine, brandy,…to this Very cherry Sangria.