Category Archives: pumpkin

Thanksgiving inspiration

Thanksgiving is in 10 days. Family and friends gather at a well-dressed dinner table to say thanks and enjoy -in most cases- some traditional thanksgiving dishes. In this article we’ll give you some Thanksgiving recipes and inspiration, combining the traditional ingredients of Thanksgiving with Foodpairing®.

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. So we applied Foodpairing® to create new recipes using the traditional ingredients of the impending holiday. The results are innovative and modern dishes while keeping true to the spirit of Thanksgiving.

For the design of all recipes below we started with the Foodpairing® tree of turke. Click here to open the tree in the Foodpairing Explorer. Keeping in mind some other traditionals like cranberries, pumpkins and pecans, we steadily converged to some intricate combinations. Make use of the filtering options to narrow your Foodpairing searches.

Turkey salad with pumpkin ketchup and pecans, cranberry vinaigrette and cilantro

  • 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
  • 335 g pumpkin (peeled)
  • 145g Granny Smith
  • 80 g onion
  • 5 g garlic
  • thyme and bayleaf
  • 200 g water
  • 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
  • pecans
  • mixed salad
  • olive oil
  • 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.

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 is almost completely evaporated.

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.

Toast the pecans. Cool down and chop.

Season the salad with olive oil, salt and pepper

Roulade of turkey with blue cheese, port jelly with cranberry, dried figs

This recipe can be served as a snack. We filled the turkey with cheese and rolled it into a sausage. Put it on a stick if you want to serve it as a small bite.

  • 4 thin slices of turkey breast
  • salt and pepper
  • 4 bars blue cheese (Fourme d’Ambert)
  • 200 g clarified beef bouillon
  • 50 g port
  • 30 g cranberries cooked in sugar
  • 2.5 g kappa
  • dried figs

Hammer the slices of turkey breast. Season with salt and pepper. Dress them on plastic wrap. Place a bar blue cheese in the center and roll the whole thing into a sausage. Poach at 62 ° C for 30 ‘. Cool in ice water.
Cut into smaller cylinders and place them on a stick

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.

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

Creativity for new hotdog recipes

Foodpairing(R) is not only applied in top restaurants, our creativity tool can also be used to create new recipes for e.g. hotdog.

We have members applying Foodpairing(R) in all sorts of places. In Belgium we have e.g. places that sell french fries (called ‘frietkot’) that apply Foodpairing(R) to increase the potato experience. For a fair we created new Foodpairing(R) combinations based on classic hamburgers and hotdog.

As an example we made a variation on a hotdog, starting from chicken sausage.

If you check the Foodpairing(R) tree of chicken, you can find combinations like pumpkin, apple,…

Hotdog: Chicken – Pumpkin-apple ketchup – tomato confit

Recipe

335 g pumpkin (peeled)
145g Granny Smith
80 g onion
5 g garlic
thyme and bayleaf
200 g water
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
8 cherry tomatoes
olive oil
some sprigs of thyme
4 chicken sausages
4 hot dog buns
salt and pepper

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

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.

Halve the cherry tomatoes. Season with salt and pepper, cover with sprigs of thyme and drizzle with olive oil. Put in a preheated oven of 180 °C.

Fry the chicken sausages.

The other recipes for hamburgers you can find here

 

SMASHING PUMPKINS

When I was ‘young’ the Smashing Pumpkins was one of my favorite bands, it appears now also to be one of the best cocktails in 2011 by Tasting Table.
Nobody would doubt the cinnamon-pumpkin combination, well the pumpkin-rum-allspice-bay leaf is based on a similar basis.
The Foodpairing tree of this Smashing Pumpkin by Mike Isabella: pumpkin-allspice-lemon-rum

Recipe:
12 ounces pumpkin purée
4 ounces fresh lemon juice
2 ounces water
Ice
1½ ounces dark rum
½ ounce St. Elizabeth Allspice Dram
Bay leaf, for garnish
1. In a soda charger combine the pumpkin puree, lemon juice and water and charge. Serve to order.
2. In a Collins glass add the ice. Add the rum, Dram and 3 ounces of the lemon-pumpkin soda and stir to combine. Garnish with the bay leaf. Serve.
(source: Tasting Table)