Category Archives: raspberry

The earthy flavor of beetroot and beetroot pairings

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THE DESERVED COMEBACK OF EARTHY BEETROOT

Beetroot has enjoyed a deserved comeback in recent years. This sweet root vegetable has a vibrant purple color and a typical sweet, rich and earthy flavor. As a close relative of spinach and chard, it is known for being a good detoxifier and containing a high nutritional value.

THE SCIENCE BEHIND BEETROOT’S EARTHY FLAVORS

Seen from a molecular level,  the most prominent aroma molecule responsible for the earthy flavor is ‘geosmin’. Its name is derived from the Greek γεω- “earth” and ὀσμή “smell”, because this aroma compound has a real distinct ‘earthy’ flavor.

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The human nose is extremely sensitive to geosmin and is able to detect it at concentrations as low as 5 parts per trillion. One teaspoon of geosmin, dissolved into an amount of water equal to 200 Olympic swimming pools, would be sufficient for the human sense of smell to detect it.  

Geosmin contributes to the specific strong earthy scent that occurs in the air during a summer rain fall. It is also noticeable in the characteristic smell of soil, or the muddy smell of freshwater groundfish, such as carp or catfish. High concentrations of this very same geosmin with its distinct early flavor we find back in our beloved beetroot.

DISCOVER BEETROOT PAIRINGS

With the Foodpairing Inspiration Tool you can search for different pairings with beetroot. We see that other root vegetables share their earthy aromas with the beetroot. Also ingredients like dark chocolate, nuts, coffee or roasted onions have earthy flavors and pair well with beetroot. This could be explained by the presence of ‘pyrazines’, which are aromatic structures formed during the process of roasting ingredients. These pyrazines also contain an earthy smell.

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FROM FOODPAIRING® TO RECIPE

Beetroot lends itself to a variety of both sweet and savoury dishes. The Foodpairing® Kitchen created two appetizers and a dessert using Les vergers Boiron Beetroot puree, an ideal puree to make different beetroot preparations.

Earthy flavored ingredients combine well with one another, however it is good to keep your dish balanced, too much earthiness can be overpowering.

Les vergers Boiron Beetroot - Mussel - Walnut - Vin Jaune – Vanilla 

As a first appetizer, we present you cooked mussels with Vin Jaune jelly, beetroot mousse and beetroot salad. The roasted walnuts and the vanilla share earthy flavors with beetroot, while the fruity aromas of the Vin Jaune are complementary to the earthiness.

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Les vergers Boiron Beetroot – Mussel – Walnut – Vin Jaune – Vanilla : Find this recipe on foodpairing.com.

Les vergers Boiron Beetroot - Scallop Saint Jacques  - Caviar 

As a second appetizer we serve you a scallop tartare with caviar and beetroot sorbet.  The fruity aromas of the Scallop Saint Jacques are in perfect balance with the earthy beetroot flavors.

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Les vergers Boiron Beetroot – Scallop Saint Jacques – Caviar : Find this recipe on foodpairing.com.

Les vergers Boiron Beetroot - Yoghurt – Raspberry

We finish with a yoghurt-beetroot cannelloni accompanied by beetroot meringue. The earthy flavors of the beetroot combine well with the fruitiness of the raspberry and the yoghurt. The sweet taste of the beetroot goes along well with the sweetness of the raspberry and the sourness of the raspberry gives freshness to the dish.

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Les vergers Boiron Beetroot – Yoghurt – Raspberry : 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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Rum pairings : Zacapa XO

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Rums are highly aromatic spirits, with some kinds containing over a 640 different aromas. These aromas are derived from the sugar cane and the fermentation process where the rum is distilled from and the wooden barrels they age in.

ZACAPA XO

Foodpairing® analyzed the Zacapa XO Rum This is a premium rum coming from the highlands of Quetzaltenango Guatemala, where it is distilled from virgin cane honey. Most rums use ‘molasses’, a by-product of the sugar making process, however Zacapa is different and uses only the concentrated first press of sugar cane, known as virgin cane honey.

Zacapa XO is aged at 2300 m above sea level, where it develops its complex flavour and character over time. Zacapa uses the solera process, with an extra ageing stage in French oak barrels which previously held cognac, to mature their rum.

FROM FOODPAIRING® TO RECIPE

The Foodpairing® Kitchen decided to create some nice desserts that perfectly match a good glass of Zacapa XO rum. Using the Foodpairing® inspiration tool, following interesting pairings popped up:

Zacapa XO – Beetroot – Dark Chocolate – Raspberry – Black Olive

The floral notes present in the Zacapa XO, derived from the sugar cane honey, pair well with the raspberry. The aromas from the wood, absorbed during the aging in the wooden barrels, form a link to chocolate and black olive.

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Foodpairing® Inspiration Tool: Zacapa XO Rum – Beetroot – Dark Chocolate – Raspberry – Black Olive

Zacapa XO Rum

Zacapa XO Rum- Beetroot – Chocolate – Raspberry – Black Olive : Find this recipe on foodpairing.com  

Zacapa XO – Chocolate – Banana - Liquorice 

The aromas absorbed during the aging on wooden barrels provides links to chocolate, banana and warm spices like licorice. The aging of the Zacapa on high altitude provides more intense aromas. By cooking the banana on low temperature we can enhance the banana aromas.

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Foodpairing® Inspiration Tool: Zacapa XO – Chocolate – Banana – Liquorice

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Zacapa XO – Chocolate – Banana- Licorice: Find this recipe on foodpairing.com 

Dessert Zacapa XO – Rice – Vanilla – Lemongrass – Cardamom – Blueberry – Coconut

The floral notes derived from the use of sugar cane honey provides aromatic links to blueberry, lemongrass and lemon. The aromas which develop during the aging on the wooden barrels form links to coconut and vanilla. 

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Foodpairing® Inspiration Tool: Zacapa XO – Rice – Vanilla – Lemongrass – Caradamom – Blueberry – Coconut

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Zacapa XO – Rice – Vanilla – Lemongrass – Cardamom – Blueberry – Coconut: 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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Foodpairing: matching dishes to beverages

Foodpairing® is a vast source of inspiration, any user will agree. One can use Foodpairing® to design new dishes or cocktails, even so, it also contains clues for matching beverages to dishes (and vise versa).

Foodpairing may help you in the quest to the perfect beverage match. Foodpairing only takes aroma into account (don’t forget this!). But as aroma is already 80% of the taste experience, it is the most important one. Of course taste and texture will play as well a significant role in any combination. So don’t forget to experiment and above all to taste…

A traditional approach to food and beverage pairing would be to start from the dish and then search for a fitting beverage. Although tried and proven, we -at the Foodpairing Kitchens- often do the exact opposite; starting from a beverage and designing a fitting dish around it. This approach offers the flexibility of fine tuning the dish perfectly to the beverage, more then often resulting in true synergistic food and beverage pairings.

Here you can find some nice examples (register for free to access the recipes);

Belevedere Unfiltered with grapefruit à la Turque: the spiciness and sweetness of the dishes goes very well with the wodka and softness the alcohol

Belvedere Unfiltered - Grapefruit

- Le Chimay doré – mango – cinnamon:the Chimay Gold is characterized by fruitiness and spiciness (mainly cilantro) and therefore it fits perfectly with the Chimay Doré cheese. The tangy, spicy, sweet and sour mango chutney also fits very well with the Chimay Gold

Kasteel Rouge with almond, peach and raspberry: the sweet, fruity flavour matches very well with this dessert. The sourness of the raspberry takes care of the balance of the dish with the food. The almond and the peach links the dish with the beer (Kasteel Rouge is made with cherries and contains like peach and almond the flavour component benzaldehyde)

Kasteel Rouge - almond - peach - raspberry - basil

St Louis Premium Kriek with lobster, sweet potato and passion fruit: the sweetness and fruitiness makes a perfect match with the sweetness of the lobster and the fruitiness of the sweet potato and the passion fruit. The sourness of the beer, together with the acidity of the passion fruit gives the whole a pleasant freshness

St Louis Premium Kriek - lobster - sweet potato - passion fruit

Asparagus desserts

Foodpairing® not only gives you an overview of possible conventional combinations, when browsing through the trees in the Explorer you might find combinations that are new or maybe unheard of in gastronomy. Do not disregard these pairings as mere curiosa. For they often are the spark of innovative and challenging recipes. It might be worth the after-hours experiment, afterall, all pairings in our Explorer are in accordance to the main principal of Foodpairing:

 

“Foods can be combined when they share major flavor components”

 

So no matter how peculiar the pairing might seem, they share major flavor components. But always keep in mind that Foodpairing is just a starting point in new recipe generation, knowledge of the art of gastronomy is needed to design a well-balanced yet challenging recipe. It is like a diamant: the skill of the master is needed to allow it to shine.

 

That being said, let’s make an asparagus dessert!

When investigating the Foodpairing tree of Asparagus, one finds that asparagus pairs well with fruits such as Litchi and Raspberry. When browsing the pastry category, one finds a large host of cocao pairings.

The pairing of asparagus – dark chocolate – raspberry will be core of our recipe.

In order to find more interesting pairings, one might browse the Foodpairing tree of Raspberry. Nice matches can be found with rhubarb, lemon balm and pepper mint. These ingredients will bring freshness to the dish; each in their own way.

Furthermore, the addition of the raspberry to the recipe allows the combination of asparagus with rhubarb, lemon and lemon balm. No direct pairings can be observed between these ingredients and asparagus. The raspberry forms a “flavour bridge” between the asparagus and the mentioned ingredients.

The recipe

  • 4 asparagus AA
  • lemon juice
  • sugar syrup
  • soft, fruity olive oil
  • 3 raspberries
  • 1 stalk rhubarb
  • 2 dl sugar syrup 50%
  • 40 g melted dark chocolate
  • 20 g kaolin
  • 16 raspberries
  • dark chocolate
  • lemon verbena

Asparagus:
Peel the asparagus. Slice it with a peeler in very thin ribbonns. Add some lemon juice, sugar syrup and olive oil.

Rhubarb:
Peel the rhubarb and cut the stalk into pieces. Add the sugar syrup and 3 raspberries. Bring to a boil. Cover with some tinfoil and put in a preheated oven (90°C). Cook al dente and allow to cool in the syrup.

Mix the molten chocolate with the kaolin

Assembly:
Arrange the asparagus on the plate. Putin the pieces of rhubarb, raspberries and bit of chocolate. Finish with some lemon verbena.

Savory smoothie recipes

Fruits are the traditional first choice for smoothies, but let’s take a look beyond convention and start experimenting with the veggies and herbs in savory smoothie recipes

When investigating the Foodpairing® tree of milk and turning our heads towards the vegetable category, you’ll spot cucumber –use the category filter in the listview to get a list of best matching vegetables. Cucumber consists of more than 90% of water, so instead of adding crushed ice to get the smoothie cold, just refrigerate the blended cucumber before use. Next we add olive oil for the body, cilantro and chives for some kick and sherry vinegar to brighten the flavours. All ingredients were found with the help of the Foodpairing® Explorer.

Recipe

  • 335 g cucumber
  • 3 g of cilantro
  • 18 g chives
  • 175 g milk
  • 10 g sherry vinegar
  • 75 g olive oil
  • pepper and salt

Dice the cucumber. Chop the chives and cilantro. Blend all ingredients. Add the olive oil in a continuous trickle. Season to taste, pass through a fine mesh and refrigerate.

Serve with garnishes like shrimp or mussels.

Next recipe was also made staring from the Foodpairing tree of milk, it’s a savory smoothie with tomato and basil:

Recipe

  • 255 g canned tomatoes*
  • 3 g basil
  • 100 g milk
  • 20 g mozzarella water
  • 25 g mozzarella
  • pepper and salt

Blend all ingredients. Season to taste, pass through a fine mesh and refrigerate.

* canned tomatoes give more taste to the smoothie than fresh one.

Furaneol is one of the molecules tomato and strawberry share. The same goes for raspberry and tomato, applying this neat little combo in a veggie smoothie is just magic. For the base we selected mozzarella but cottage cheese would also be great, added some fresh basil to give it a nice twist. When you get the proportions right one can enhance the fruitiness of tomato by adding strawberries or raspberries without losing the characteristic tomato flavor.

Recipe

  • 255 g canned tomatoes
  • 3 g basil
  • 150 g milk
  • 40 g raspberries
  • 10 g ketchup
  • pepper and salt

Blend all ingredients. Season to taste, pass through a fine mesh and refrigerate.

Let’s talk milk. Milk is easy to infuse, this is because of its colloidal  (fat + water) properties. Infused milk allows for new aroma incorporation in a smoothie without using the actual flavoring ingredients; which could otherwise present textural, taste or other technical difficulties. Traditional examples are vanilla, cinnamon or anise infused milk. But please do go wild with the infusions, our favorites are shrimp, bacon, chicken skin and smoke infused milk. In our previous article about smoothies there is a smoothie with oat infused milk. Here is a more challenging recipe with bacon flavored milk.

Recipe

Bacon flavoured milk

  • 5 dl milk
  • 150 g smoked bacon

Bring the milk to the boil. Dice the smoked bacon and add to the hot milk. Cover with plastic clingfilm. Let infuse for at least 1 hour. Sieve

 

Smoothie

  • 150 g bacon flavoured milk
  • 100 g cooked peas
  • 1 g mint
  • pepper and salt

Blend all ingredients. Season to taste, pass through a fine mesh and refrigerate.

 

Instead of using plain olive oil in the cucumber smoothie, we can create more depth by using an infused oil. Here’s an example with red bell pepper and tomato.

Recipe

 

Chorizo oil

  • 1 garlic clove
  • 40 g chopped onion
  • 100 g diced chorizo
  • 200 g olive oil

Fry the garlic with the onion and chorizo in some oil. Add the remaining amount of oil. Let simmer for 5′ minutes. Cover with plastic clingpaper and let infuse for at least 1 hour. Sieve.

 

Smoothie

  • 100 g red bell pepper
  • 140 g milk
  • 20 g canned tomato
  • 5 g chorizo oil
  • pepper and salt

Blend all ingredients. Season to taste, pass through a fine mesh and refrigerate.

Surprising macaron flavors

Chefs & pastry chefs are always on the lookout for thoughtful treats to serve with coffee. Be inspired by Foodpairing to design the perfect macaron match to your favorite coffee. We’ve designed some macaron recipes around Café del Cauca, a Colombian coffee.

Macaron fillings come in every color and flavor, but are flavourwise generally limited to fruits, herbs and spices. Use Foodpairing to break with this convention; a cucumber or cheese filling are actually not so farfetched and only a few clicks away in the Foodpairing Explorer. The famous macaron of Pierre Hermé with rose, raspberry and lychee is in fact a very strong Foodpairing combination.

Not only the filling may be subjected to Foodpairing®. The macaron itself has ample space for flavor innovation. Why not replace the almond powder with hazelnut or pistachio? Another trick would be to produce your own flavoured egg white by combining egg white powder and any flavoured liquid (again, use Foodpairing to pick the right flavour). This is really a great way to incorporate new flavours in the macaron without compromising its delicate structure. For our Cucumber macaron, we used coffee to make our flavoured egg white.

Check out our recipes!

Hazelnut macaron with  yoghurt ganache, raspberry and tarragon

  • 250 g white chocolate 33%
  • 125 g yoghurt
  • 80 g butter
  • 25 sugar

Heat the yoghurt and sugar to 60 °C, then pour on the chocolate while stirring. Mix thoroughly. Cool to 35 °C and mix in the butter. Let crystallize.

Coffee macaron with cucumber-apple ganache and cilantro

  • 75 g cucumber-apple-cilantro juice
  • 5 g of sugar
  • 200 g white chocolate 33%
  • 65 g butter

Heat the juice with the sugar to 60 °C. Pour on the chocolate while stirring. Mix thoroughly. Cool to 35 ° C and mix in the butter. Let crystallize.

Enjoy!

Gazpacho Foodpairing variations

Gazpacho is an ideal dish to apply Foodpairing on. It is very easy to add little twists to this classic combination.
Starting from the Foodpairing tree from tomato, you see the classical ingredients for gazpacho like tomato, bell pepper, cucumber, olive oil,… but you can also see some new variations like the watermelon. Click on the image and the (+) to see more combinations(treehugger) , blue crab (Food&wine), raspberry (example recipe), coffee, lemon grass,…

source picture: treehugger

Sakura Foodpairing dessert with asparagus

Last month a crew of the Japanese television NHK visited our office in Bruges and one of the research lab we cooperate with. Yesterday it was broadcasted.
[youtube]http://www.youtube.com/watch?v=8TaiwHwE3KQ[/youtube]
Our chef Peter made a dessert based on the Foodpairing of a typical Japanese ingredient; Sakura (pickled cherry blossoms)

Sakura was turned into an ice-cream. Asparagus is used raw in thin slices. Raw asparagus has some sweet and spicy notes, which makes it applicable in a dessert. The floral notes from the sakura match fruits like raspberry. The almond aroma in the sakura combines with chocolate. Resulting in following dessert; Sakura icecream, raw asparagus, raspberry, chocolate spongecake.

 

ROOIBOS FOODPAIRING

The flavor of Rooibos tea makes one of my memories of South-Africa. The flavor contains floral and nutty notes, making a link to e.g. rooibos-coconut or rooibos-raspberry. Find other combinations with Rooibos in this Foodpairing tree (copy the embed to integrate in your website)


 

 

Sakura recipe inspiration

Over the last months we started to increase the number of specific local ingredients. We added a number of trees like Monterey Cypress used by Daniel Patterson of Coi, Douglas fir used by Sang-Hoon Degeimbre of L’air du temps.
With spring in the air, we recently analyzed and added 3 products from the cherry tree; sakura dried, sakura pickled and sakura leaf.

The Foodpairing analysis was also used for a television programme with Dominique Persoone combining sakura pickled and sakura leaves into a chocolate pralin.

What would you make with Sakura?

I found this old post by Playing with fire and water, making a Sakura dessert, including sesame ganache, cherry yogurt panna cotta, rose-mahleb semifreddo,raspberry meringue, pink peppercorn crisp