Dessert

PB&J

Everyone knows foods that go well together like peanut butter & jelly, cucumber & dill, apples & sharp cheddar cheese, horseradish & beef, etc., but I was intrigued as to why the latest dessert with corn cream & blueberry ice cream blew my mind (see below with flan in the foreground).  Sure, a blueberry cornbread muffin is yummy but a blueberry/corn dessert was a new one for your Spy and that's the sort of thing that really makes me giddy!  So what is it about food pairings?  Well, as you probably know, the taste receptors on our tongues can only sense 5 tastes - salty, bitter, sweet, sour and umami.  Interestingly, that means that as much as 80% of what we taste comes from aroma.  In fact, a term known as the flavor threshold is synonymous with the "odor threshold value" defined as "the minimal concentration of an odor compound that can be detected by human smell".  Fairly recently, folks in the field of molecular gastronomy have been employing techniques like mass spectral analysis to determine the flavor threshold of various foods and attempting to discover new combinations of flavors that, in theory, should work together.  Most of what they have discovered confirm what we already know (surprise...PB&J works) but helped find some "new" pairings like caviar & white chocolate and strawberries & peas.  In other cases, even if a pairing should work in theory, lower level compound combination make it "meh" in practice.  For example, licorice & salmon.  I can't say I ever had this nor do I feel I want to.  However, salmon and fennel is a solid combo and fennel is a similar herb to licorice.  Anyhow.... corn and blueberries work... really well.  Enjoy!  Spy out.

Pavlova & the Ballerina

I'm on a roll and also feeling like something sweet which brings me to Pavlova.  While our Chocolates always come with surprises from our talented pastry chef Lizzy our final dessert, Pavlova, may be a complete mystery to you.  Pavlova (the dessert) is believed to have been created in New Zealand in honor of the Russian ballerina Anna Pavlova after her tour in the 1920s.  The pictures below shows Anna (and sheep) in New Zealand which is getting me thinking about a mutton curry....  Anyhow, Anna performed 38 shows in 39 days which I can only assume made her ravenous. LoL. 

Pavlova is fundamentally a meringue-based dessert typically served with fruit and remains quite common in Australia and New Zealand.  It is significantly more fragile than meringue with a delicate crisp crust and sweet marshmallow-like center.  Our interpretation has a gooseberry/cranberry compote with a sour meringue and is like Swan Lake performed in your mouth.  Please comment on your experience with Pavlova!