Category Archives: peanut

New Foodpairing® ingredient: black garlic

Black garlic, commonly used in Asian cuisine, is not just a garlic variety. Black garlic is produced by fermentation, a technique that has been around for thousands of years. It is rather garlic in an aged state, which has caramelized through fermentation.

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During the fermentation sugars and amino acids in the garlic will start producing ‘melanoidin’, a dark-colored substance. After this process, the black garlic is cooled and dried for another week.

BLACK GARLIC VS. RAW GARLIC

“Black garlic has morphed from an obscure dietary supplement to a trendy top-chef ingredient”  - Washington Post -

Can you imagine garlic without all its bad sides and even more nutritious? Black garlic has no pungent odor, no acrid bite and does not leave you with a bad breath. On top of that, it has nearly twice as many antioxidants as raw garlic.

BLACK GARLIC PUREE

On the Foodpairing® Inspiration Tool you can discover pairings with Bresc® Black Garlic Puree. Its taste is sweet and syrupy, with mainly roasted and fruity aromas, hints of honey & vanilla and warm spicy notes.

FROM FOODPAIRING® TO RECIPE

The Foodpairing® Kitchen created these 2 wonderful recipes with  Black Garlic Puree: a dessert with seasonal fruit and an exotic chicken dish.

Bresc® Black Garlic Puree - Chocolate – Plum – Strawberry

Its warm spicy notes link the black garlic to plum. On another note, the fruity, roasted aromas of the garlic we can also find in the aroma-profile of chocolate and strawberries.

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Bresc® Black Garlic Puree – Chocolate – Plum – Strawberry: Find this recipe on foodpairing.com.

Bresc® Black Garlic Puree - Chicken – Pineapple – Peanut 

The fruity, roasted aromas of the black garlic can also be found in pineapple, chicken & peanut. Its warm spicy notes are also present in pineapple and make these two ingredients pair well.

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Bresc® Black Garlic Puree – Chicken – Pineapple – Peanut: Find this recipe on foodpairing.com 

Do you have a story to share, questions on this blog article or on foodpairing? Drop us a message on info@foodpairing.com and we’ll get right back to you.

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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;

COFFEE ARABICA PAIRINGS

Just noticed on twitter the comment of Jeroen Veldkamp at the Dutch Barista Competition where he confirms that Foodpairing is more and more used by Barista.
He even got 2 espresso where they added celery root. Well, celery root makes a Foodpairing with coffee if you look at the category of the vegetable.
Find here some more inspiration on Foodpairing and coffee.

When you apply the Foodpairing tree of coffee, you can obtain known combinations or surprising ones;
-coffee-raspberry-chocolate

-coffee-peanut-elderflower