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!

Foodpairing coffee

In following video, Café de Colombia shows one of the possible Foodpairing coffee combinations with Sierra Nevada coffee.

sierra nevada

On Foodpairing.com, you can find many more examples on how to combine Café de Colombia coffee with food;

Café de Santander – walnut – raisin – bulgur

Café del Cauca – aubergine – chocolate – lime – vanilla

Café del Huila – chocolate bread – roast beef – truffle – cucumber

or drinks: Colombian Coffee Cultural Landscape – licorice – vanilla

Salad Olivier remix

Just before the holidays we had some Ukrainian journalists who requested to make a Salad Olivier, a traditional Russian New year’s dish. It goes without saying we made some changes to the recipe with the aid of Foodpairing. Here you can find our recipes.

The Salad Olivier was created in 1860 by the Belgian Lucien Olivier, Chef of the Hermitage, one of the most famous restaurants of Moscow at that time. The original recipe contained veal tongue, smoked duck, caviar, lettuce, crayfish, capers and grouse. A sauce was added based on olive oil, white wine vinegar and mustard. Over the years the recipe got altered, more expensive ingredients were replaced. The recipe evolved into a salad dish that is better known now as œuf à la russe, a salad of carrot, pea, cucumber, dill and mayonnaise, served with a hard boiled egg and optionally some ham.

When looked at the Foodpairing tree of boiled potato, you’ll easily find all the ingredients that are used for the modern Salad Olivier. We used the same base recipe to create some Foodpairing twists and remixes.

A first variation we’ve created is the base recipe with some fruit twists added to it. Use the list view and category filters to find fitting fruits. We’ve chosen grapefruit.

The next variations are remixes, replacing some of the base ingredients.

We started with potato, carrot, dill and mayonnaise. Crayfish was chosen next, hinting to the original recipe of 1860. We blended some yoghurt in the mayonnaise to freshen up the dish and finished with some unexpected ground coffee, sprinkled over the dish.

For a last variation we decided to incorporate some traditional Belgian ingredients: brown shrimp and chocolate. We kept it simple by limiting the vegetables to potatoes and peas, which are mixed with a dash olive oil and chopped dill. The white chocolate is melted with an equal amount of yoghurt to create a kind of mayonnaise.

 

Cuberdon

Everybody knows Belgian chocolate, but what about the cuberdon candy. For many Belgians (and certainly for myself) a beloved childhood taste, but unknown outside our frontiers. The recipe, that dates back to the 19th century, is a well kept secret only known by a handful of confisiers (aka candy makers). You can recognize a classic cuberdon as a violet collared sugar cone.


We analyzed the flavor of this local product and created a savory dish, a sweet dish and a cocktail.

Recipe: Geldhof Cuberdon – Salmon – litchi – parsley root – cilantro

Recipe: Geldhof Cuberdon – passion fruit – chavroux goat cheese – raspberry

Recipe: Geldhof Cuberdon – Mount Gay – Metaxa 5*

Japanese white soy sauce combinations

Many types of soy sauce exist and with each you can make different combinations. Japanese soy sauces or shoyu have a delicate and refined flavor. There are five main types of shoyu. All of them are now available in Foodpairing (PRO member section)

(source: CHOW)

Koikuchi (dark): The most commonly used soy sauce in Japanese cooking, made with roughly equal proportions of soybeans and wheat.

Usukuchi (light): Saltier and lighter than koikuchi, an all-purpose soy sauce used for dishes where the dark color of regular shoyu would make them look unappetizing.

Tamari: Typically darker and richer-tasting than koikuchi, made with soybeans and little or no wheat.

Saishikomi: Twice-brewed, very dark and very flavorful, used with sushi and sashimi.

Shiro (literally, “white”): Mostly wheat, little soybeans, used to add flavor without altering the color of a dish.

We have seen an increase interest in the white soy sauce Shiro (mainly because it doesn’t change the color. Ideal in cocktails for example). In Belgium we get our white soy sauce from Ali-import.
You can find already some example of cocktails with soy sauce in the Foodpairing(R) recipe section, like this Cointreau – Gin – Lemon – Shiso – Soy sauce cocktail

link to recipe

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

 

Tribute to Peru: Physalis peruviana Foodpairing at Mistura

Sang-Hoon Degeimbre of l’air du temps and Foodpairing were invited to the yearly culinary congress in Peru, Mistura

As a tribute to all the marvelous ingredients Peru offers, San made a new dish based on the Foodpairing analysis of Physalis (also named Cape gooseberry of Aquaymento in Spanish).

San selected strawberry to join the Physalis in a drink. Beef, crabmeat, soy sauce and quinoa were combined in meat balls to join the drink. This movie gives you a quick overview of the recipe.

[youtube]http://www.youtube.com/watch?v=fErp4igildc[/youtube]

We also analyzed other Peruvian ingredients like Camu Camu, Lucuma. Foodpairing trees you can find here

How to turn Atomic food by David Guetta into a dish

The 8th edition of the world famous Tomorrowlandwas a big hit. The 180000 visitors were submerged in a magical world with a gigantic dance valley, fresh cocktails, spectacular acts, top chefs, the best DJ in the world like David Guetta.

Going through some older performances by David Guetta, we found ‘Atomic food’ quite intriguing as it lists a range a food products. How to turn Atomic Food by David Guetta into a dish?

In Atomic food you have following lyrics;


Oranges Bananas Onions Grapes
Chocolate Apples Lemon Potatoes
Celery Lettuce Cherry Ice cream
Yogurt Butter Jam Salt

Some of these combinations really work, like the Orange, banana, onion, grapes. Download our free app for chefs and bartenders on itunes to see more of these surprising combinations.

We transformed it into a chutney of orange, banana and raisins

 

 

 

 

 

Ingredients:

5 oranges (juice and zest)

80 g spanish onion (shredded)

1 g cinnamon

1 g ginger powder

0,5 vanilla pod

1 chili pepper

0,5 dl vinegar

300 g of sugar

30 g raisins

7 oranges (for the parts)

1 banana

Preparation:

cook 2 times the zest of the orange in water.

fry the onion, add the spices and about 100 g of sugar. Caramelize. Add the vinegar, orange juice and the rest of the sugar.

Reduce on a moderate heat until you become a syrup.

Cool down. Add the parts of the 7 oranges, the banana and the raisins.

to be served with

Beaf Fish Lamb Water
Milk Cheese …

 

 

London Olympics cocktail party in the colors of the Olympics

The 2012 Summer Olympic Games in London are ready to open.

What about a summer London Olympics cocktail party with 6 different cocktails, each with a different color and taste representing the 6 colors of the Olympic games?

 

6 colors of the Olympics?

The symbol of the Olympic Games is composed of five interlocking rings, colored blue, yellow, black, green, and red on a white field. So 5 rings + white background makes 6 colors.

The symbol of the rings was originally designed in 1912 by Baron Pierre de Coubertin the founder of the modern Olympic Games. The 5 rings represent the 5 continents and stand for passion, faith, victory, work ethic, and sportsmanship.

 

First step; the Collins

As the Games take place in London, the spirit in the cocktails could only be… London dry Gin.

A classic Gin cocktail is the Tom Collins.

 

In a first step we defined which basic recipe we wanted to use for the Collins.

The following basic recipe worked the best for us;

5 parts of gin

3 parts of simple sugar syrup

2 parts of lemon juice

3 parts of sparkling water

 

We used a Tumbler glass of about 300 ml and we didn’t shake, but stirred the cocktail. We lost too much flavor if we shaked the cocktail.

 

Second step; making 6 variations

 

Foodpairing is an ideal tool to make variations, little twists on classic cocktails.

How do you start? As our cocktail is a Gin cocktail, you have to explore the Foodpairing tree of Gin.

This is for example a Foodpairing tree of Gin. All ingredients around gin, can be combined with gin. The closer to the middle the better the match. Gin combines perfectly with cardamom, grapefruit, basil,…but all the ingredients in the tree match. They are also ordered into categories like meat, herbs and spices…

Following Foodpairing variations were selected based on the Foodpairing tree of Gin;

 

Red: red bell pepper, strawberry, vanilla

Yellow: mango, ginger, passion fruit juice

Green: pea, basil, white beer

Blue: blue curaçao, grapefruit juice

White: peach, almond, cream

Black: coffee, passion fruit

 

Recipe Red Collins

Bell pepper-strawberry syrup;

100 g red bell pepper (peeled)

100 g sugar

200 g water

0,5 g vanilla pod

40 g strawberry

 

Cocktail

50 ml gin

30 ml bell pepper-strawberry syrup

20 ml lemon juice

30 ml sparkling water

 

Mix the bell pepper with sugar, water and the vanilla pod in a pan. Heat on a moderate fire (confit the bell pepper). Leave to cool down. Mix with the strawberries with a blender.

 

Add the gin,  the bell pepper-strawberry syrup and lemon juice to a mixing glass. Stir. Strain in a tumbler glass filled with ice. Finish with sparkling water. Add some grinded black pepper as a finishing touch.

The other recipes, you can find here

Cucumber chocolate?

Can you combine cucumber and chocolate in desserts? If you check the Foodpairing tree of cucumber (click on the picture for the dynamic pop-up), you will find in the category of pastry/ chocolate (bottom left) ingredients like milk chocolate (lait) from Vanuatu.

Now, how do you get started?

First of all, select the ingredients looking at the cucumber Foodpairing tree. You will find also hazelnut, honey, almonds, lemon, black and green tea.

Next step is to make different textures with the ingredients;

With the lemon and almond, you can make a crumble;

175 g of flour, 100 g almond powder, 125 g butter, 225 g sugar, 3 lemon zeste, 100 g cocoa butter

Mix the first 4 ingredients till you obtain a sandy dough. Bake at 175°C till it’s golden brown. Let it cool down. Mix the crumble with the melted Belcolade Cocoa Butter. Pour the crumble in a circle of  14cm and freeze

With the honey and hazelnut, you can make a honey hazelnut biscuit;

500 g eggs, 200 g hazelnut powder, 175 almond powder, 175 g honey, 200 g icing sugar, 100 g flour, 330 g egg white, 50 g sugar

Whip everything together, spread out on a baking tray. Bake at 240°C for 5min.

The cucumber is transformed into a Cucumber jelly;

500 g cucumber juice, 80 g sugar, 40 g honey, 10 g gelatin

Make fresh cucumber juice and heat up the juice till 40°C together with the honey. Add the gelatin, pour in a Flexipan mould 14cm and freeze it.

The black tea can be combined with Vanuatu chocolate: Black tea creme;

450 g Cream 35%, milk QS, 20 g black tea, 570 g Vanuatu 44 milk chocolate, 100 g butter

Boil the fresh cream and the black tea and let it infuse for 5 min. Pass through a sieve and add milk till you have your original weight of 450g again. Heat up again till 85°C and pour onto the Belcolade Origins Vanuatu 44. Mix to obtain a homogeneous filling. When the cremeux reaches a temperature of 35°C, add the butter and mix again. Pour the Black Tea Cremeux on top of the Crumble Lemon. Put on top of this a layer of the Hazelnut Honey Biscuit and freeze.

To finish chocolate mousse;

250 g milk, 250 g cream, 100 g egg yolk, 550 g milk chocolate Vanuatu 44, 6 g gelatin, 450 g cream

Boil the milk with the cream and pour this onto the egg yolks. Add the Belcolade Origin Vanuatu 44 and mix. Add the gelatin and mix again. Add the semi whipped fresh cream. Fill 1/3 of a circle with mousse. Take the insert and the Cucumber Jelly from the freezer. Place the Cucumber Jelly on top of the insert and put it in the circle upside down in the mousse. Freeze it.

You can compose all these layers into a pie like this Astroid by Michel Eyckerman