It’s All About How You Pair It (August 27 – September 2, 2017)

Some food selections are naturally enhanced when paired with fruit. For example, prosciutto naturally goes well with cantaloupe – a classic. But, have you ever tried pairing chicken salad with cantaloupe? I prefer to mix the chicken salad with mango chutney instead of mayonnaise. The chutney gives the taste a big lift. Another fruit pairing that works well is that of grapes and cheese. I prefer peeled seedless grapes when entertaining. Many don’t understand how fast and easy it is to peel grapes and it is a treat when served. Dash the seedless grapes in the boiling water for about 5 seconds and then toss the grapes into ice water – the skin peels straight away. This can be done in advance for preparing the cheese course or served as an appetizer. Another pairing concept is that of honeydew melon chunks with peeled boiled shrimp. Serve with a light remoulade sauce. It was discovered years ago that turkey pairs well with cranberry and that ham tastes better with raisins or prunes. Be adventuresome, try a kiwi relish with turkey slices or ham with apple chutney. It’s all about how you pair it – those wonderful relationships that we need to keep developing. © Kelly McBride Loft

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