Category Archives: cranberry

Turkey with a twist for Thanksgiving


Thanksgiving is in 3 days. Family and friends gather at a well-dressed dinner table to say thanks and enjoy a traditional stuffed turkey meal. At Foodpairing® we’re all for traditions, nothing is better than to enjoy a traditional dinner with the family. Yet it seems we’re too restless to turn down a good Foodpairing experiment…Let’s give our classic Turkey a twist!

Classic Turkey with a Twist 

Let’s break our classic routines. Why not change our – same old – stuffed turkey recipe for a surprising Foodpairing® recipe? Let’s look for some original combinations with the Foodpairing Inspiration Tool.

Original pairings with Turkey

These first pairings we will combine in our starter. A turkey roulade filled with blue cheese and rolled into a port jelly with cranberry and dried figs.

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Keeping in mind some other traditional ingredients like cranberries, pumpkins and pecans, we steadily converge to some intricate combinations for a Turkey salad as a main dish. A Turkey salad with pumpkin ketchup, pecans, cranberry vinaigrette and cilantro.

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From pairings to recipe

Turkey - Blue Cheese  - Port – Cranberry - Fig

Preparations ( 8 – 10 persons )

For this recipe we’ll fill up the turkey with cheese and roll it into a sausage.  This delicious turkey roulade can be served as an appetizer. Put it on a stick if you want to serve it as a small bite.


  • 4 thin slices of turkey breast
  • salt and pepper

Hammer the slices of turkey breast. Season with salt and pepper. Dress them on plastic wrap.

Cheese filling

  • 4 bars blue cheese (Fourme d’Ambert)

Place a bar of blue cheese in the center of the turkey layer and roll the whole thing into a sausage. Poach at 62 ° C for 30 ‘. Cool in ice water. Cut into small rolls and place them on a stick.

Beef-cranberry Jelly

  • 200 g clarified beef bouillon
  • 50 g port
  • 30 g cranberries cooked in sugar
  • 2.5 g kappa (jelly)

Mix the beef consommé with the port and the cranberries. Bring to the boil and strain. Allow to cool down. Add the kappa and mix. Bring back to a boil.


  • dried figs

Dip the sausages in the jelly and decorate with pieces of candied fig. Let gel.

 Turkey – Pumpkin – Pecan nut – Cranberry – Cilantro

Preparations (4 persons)

Turkey Filet and vinaigrette 

  • turkey filet of 200 g
  • 20 g cranberries cooked in sugar
  • 10 g orange juice
  • 5 g rice vinegar
  • 10 g olive oil
  • chopped cilantro
  • salt and pepper

Grill the turkey filet on both sides and cook further in a preheated oven at 150 ° C. Cut into thin slices and season with salt and pepper. Mix all ingredients for the vinaigrette and season to taste.

Pumpkin puree

  • 335 g pumpkin (peeled)
  • 145g Granny Smith
  • 80 g onion
  • 5 g garlic
  • thyme and bayleaf
  • 200 g water

Dice the pumpkin, Granny Smith, onion and garlic. Braise in olive oil with thyme and bayleaf. Quench with water and cook until tender. Blend when the water has almost completely evaporated.

Curry Sauce

  • 25 g sugar
  • 15 g aigre-doux (50 g of caramelized sugar quenched with 10 g of white wine vinegar)
  • 1 g cornstarch
  • 20 g water
  • curry powder

Add sugar, aigre-doux and curry powder. Bring back to a boil and add the cornstarch water mixture while stirring. Allow to boil, then cool down and season to taste with curry powder, salt, pepper and other spices.


  • pecans
  • mixed salad
  • olive oil
  • salt and pepper

Toast the pecans. Cool down and chop. Season the salad with olive oil, salt and pepper

Happy Thanksgiving!




Warren Bobrow posted one of his favorite drink: hot cranberry, blueberry and gin

The recipe you can find in the blogpost.
If you click on the picture below, you can see more pairings popping up. And the pop-up is interactive!
-> click on the categories to see more combinations
-> paste the interactive tree in your own website by copying the embedded code into your own post.

Cranberry and gin is a nice example of Foodpairing, reinforcing the floral, citrus and pine notes.


Ben Roche of Moto (on the left) is one of the chefs who added a wonderfull testimonial to our Foodpairing website.

He was also one of the chefs we invited for the first Foodpairing event (The Flemish Primitives edition 2009) presenting his ‘chicago hotdog’, next to Heston Blumenthal, Albert Adria,…
This was his gift to us; his interpretation of the hot dog visualised in a tree;

While I was looking into the Foodpairing tree of cranberry, it remind me of the Chili dog by Ben.

Where the sausage is a cranberry sorbet (+ buttercake, brown sugar relish, pear)

To get more fantastic ideas for chefs and bartenders with cranberry, I added the dynamic Foodpairing tree.
To have this Visualisation on your own website?? =>=> we added the code in our facebook page.


So a Cointreaupolitan makes sense, as a sandwich chicken, cranberry sauce, Wisconsin muenster cheese.
What are your combinations inspired by Foodpairing?