Tag Archives: what to drink with what you eat

The Single Best Resource for Flavor Pairings

Creating layers of flavor in any confection product, dessert or savory dish results from the practice of paying attention to affinity flavors. Affinity flavors are flavor relationships that are the epitome of flavor pairing.

Affinities such chocolate + orange | chocolate + caramel | chocolate + hazelnut. Cherry + almond | cherry + vanilla | cherry + cream. Pear + Gorgonzola | pear + blue cheese | pear + mascarpone.

The single best resource for understanding flavor pairing is The Flavor Bible. The book is used extensively by professional chefs, pastry chefs and avid home cooks to build a cook’s confidence in flavor relationships – not only on recipes. The authors, Karen Page and Andrew Dornenburg, also published What to Drink with What You Eat and The Vegetarian Flavor Bible.

Interestingly, the category of citrus has the unusual effect of being, not only an affinity for myriad other ingredients – many types of cheese, berries, fish and shellfish, greens and salad – it actually enhances flavors in its own category.

Lemons have the versatility to be a dominant flavor or they can contribute subtle background notes. Eureka lemons, very high acid and piquant, have, perhaps the greatest versatility. The Meyer lemon, actually a lemon hybrid, has far less acid, a very thin skin, luscious lemony-tangerine flavor and lovely perfume. Because its flavor is so delicate, the Meyer lemon is not well suited to supporting background flavor. Meyer lemons would never be recommended for canning as they contribute insufficient acid.

Both orange and lemon zest support the flavor of the finest quality European candied orange peel in Essential Panettone. Citrus is the perfume that wafts magically through the air when Essential Panettone is unwrapped and sliced.

The Essential Panettone order window – 3 weeks only – opens on 23-Oct.

Please join us.

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