2008/04/07
UPDATE: I missed at least one entry. Scroll down to see the newly added entry (or entries).
It sounds like people enjoyed this pairing (pineapple and blue cheese) very much. Unlike some of the pairings that sound really odd right from the start (though they often end up being tasty), this is one that sounds pretty delicious all by itself. Based on my tests, the main limiting factor on whether or not this pairing works for someone is their affinity for blue cheese. If they like blue cheese, they like it with pineapple. I guess that's about the most you can hope for with most pairings.
We got a lot of delicious-looking entries, and people came up with some interesting ways of putting the two ingredients together. In no particular order, here are the entries that people emailed me about, or that I otherwise located on the internet. Let me know if I missed your entry at david (at) barzelay (dot) (net). I found some intriguing blogs by checking out these entries, so I encourage you to follow the links to these blogs. Oh, and sorry about the delay in posting the round-up, but I was out of town all weekend.
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I, of EatFoo, made Pineapple-Blue Cheese Ravioli using a new rapid-hydration technique for pectin-sealing. I used a blowtorch to bring a sprinkling of pectin up to temperature on a slice of pineapple, forming a sticky gel. Then I stuck it to another slice of pineapple on which I'd done the same, with some blue cheese inside. After the ravioli has cooled and the gel thickens, the two slices of pineapple become sealed together. I also made a gnocchi-shaped thing sealed the same way, and some other stuff. I love this pairing, and think it works very well together. I also served this pairing at a dinner party, and out of sixteen people, pretty much everyone who liked blue cheese liked the pairing. |
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Martin Lersch, of khymos.org, made Pineapple and Blue Cheese Pizza. He made the crust, then put on some tomato sauce, then a blue cheese and creme fraiche sauce, then some traditional toppings. His wife loved it, and he thought it was okay, but he prefers the saltiness of a normal pizza, as opposed to the slight sweetness brought on by the pineapple. |
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Dennis, of Kookjegek.nl, made a delicious looking Danish Blue Parfait with Caramelized Pineapple. He says, "First of all I like the idea of a savory parfait. It gives the ice a out of the ordinary taste. I’m certainly gonna create more savory ice creams. Together with the sweet caramalized pineapple it really worked as a combination. The sweetness of the pineapple goes well with the specific taste of danish blue. I’m really happy with the result!" |
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Daniel Whitefield, in Toronto, Canada, made what he calls a Nouvelle Napoleon, with pineapple, sweet potato, blue cheese, walnut, and thyme. He doesn't have a blog, so the links go to a page I made to display the email he sent me. About the pairing, he says, "I had tried the fresh pineapple and blue cheese, while making this dish, and the combination of flavours really didn't do it for me. However, I think the carmelization of the pineapple in the dish, combined with the bitterness of the toasted nuts, eathyness of the oil, sweetness of the honey, and fragrance of the thyme, really rounded this creation out ... I'm in no hurry, but would certainly make this dish again." |
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Kiriel, of The Papillon Pantry, made Pineapple and Blue Cheese Soup. She sweated some onions and pineapple and then cooked them with some chicken stock. Then she partially mixed in some blue cheese. She tried it with a mild blue cheese and a stronger one, but she preferred the milder one. She says, "I also couldn't define for you why the soup ended up tasting so good... it just does! Go on... be brave and give it a try." |
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Jim, of Biggest Jim, made Pineapple & Gorgonzola Bread. He mixed the two ingredients in with the rest of the dough before baking, and after two attempts, he hasn't settled on a good recipe yet. But he also tried the pairing in grilled form and on an 80's style cocktail toothpick. He says, "...[W]hilst there’s no doubt in my mind that the flavours go together, I think blue cheese doesn’t work quite as well with pineapple as other hard cheeses, such as cheddar. The melted gorgonzola on the (fresh, not tinned) pineapple ring was by far the best combination, though. The melting of the cheese took away some of the bitterness which seemed to overpower the pineapple in the other combinations (albeit less so on the cocktail stick) and the sugar helped pick up the sweetness of the pineapple to get a much better balance." |
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Papin, of Flavor Alchemy, made Caramelized Grilled Pineapple with Blue Cheese, Tempered Chocolate, and Caramel Sugar. In doing so, he got to practice some techniques he'd never tried, and the result looks good. As I suggest, he says, "I noticed that people like or dislike the flavor combination depending on whether they like or dislike blue cheese. The first time I made this (the result in the first photo of the post) I used too much blue cheese. The peppery taste of the cheese just overwhelmed the sweet and juicy notes of the pineapple ... In my second attempt I used a thin layer of gorgonzola, as if one where spreading butter on toast. This time one could detect the fat of the cheese combining with the pineapple and the result was eaten before its was photographed." |
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Roberto, of MexMix, made a Dirty Pineapple Martini with Blue Cheese-Stuffed Olives. He says, "After a bit of shaking I dropped it into a glass and went for the taste. I loved the almost spicy combination of the vodka, brine and pineapple juice, and I think it was very good with the blue cheese stuffed olives. While my wife decided she'd rather have it sweetened, I would rather opt for a dash of dry vermouth... and more olives." |
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Chriesi, of Almond Corner, made Blue Cheese Souffle with Pineapple Cream, except she calls it by its original, genus name, "ananas," which must be the way German language speakers refer to what we call the pineapple. She melted the blue cheese into the souffle batter, and made a pineapple syrup, which she whipped in a whipper with some cream. She says, "Great combination!" |
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Mrs. W, of Mrs. W's Kitchen, made Pineapple Curd in Prosciutto Cups with Crumbled Gorgonzola, appetizer style. She says, "What a delight! The pineapple curd was smooth and sweet (and something I was able to make using a sugar substitute to accommodate my dietary restrictions), the crumbly gorgonzola was salty and pungent, and the prosciutto cups provided a hammy, wonderfully crunchy base. It was an explosion of flavor that made my whole mouth sing. Well, not actually sing, because my mouth was full, but you get the idea." |
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Kelly Schmickle, of Sounding My Barbaric Gulp!, made Caramelized Pineapple & Bleu Cheese Tartlettes. She filled phyllo shells with some fresh pineapple and crumbled gorgonzola, then torched them to melt the cheese and caramelize the pineapple. Someone she knows also got in on the action and made "a delicious bleu cheese cheesecake topped with pineapple pepper jelly to eat with crackers." Kelly says, "Pineapple and bleu cheese didn't seem like such an odd combination to me, since I've always liked sweet fruit and strong cheese together. I was more curious to find out what kind of wine goes best with this combination. Red wine or port is a classic pairing with bleu cheese ... and discovered that many people suggested a late-harvest riesling [with pineapple]. ... I liked the Riesling the best, even though I am not typically a sweet-wine drinker. The port was good, also. I thought the Bouvay and red wine were both too acidic for the pineapple." |
Thanks!
Posted by Barzelay on 2008/04/07 @ 22:47 | Comments (7) | Science, Technology
Comments
Oh hehe I have not seen that I wrote ananas until I have read it here by you! :)
Great roundup!
Posted by: chriesi at April 9, 2008 10:42 AM
A roundup well done, David. Bravo. What an interesting array of recipes--I'm especially intrigued by the pizza. I like pizza with pineapple, so I think I'd enjoy it with the addition of blue cheese--brilliant!
Posted by: Mrs.W at April 9, 2008 1:08 PM
Sad that I didn't get to try your pineapple raviolis they look yummy. I love all raviolis... yum.
Posted by: Lauren at April 13, 2008 8:37 PM
Great round-up. Like usual a bunch of creative dishes. Definitely gonna try some of those recipes.
Thanks for hosting!
Posted by: Dennis at April 14, 2008 6:06 AM
Hi,
I really like this idea of They Go Really Well together. Slightly new to the (food)blogger world however, so please enlighten me on how I find out when and where the next one is hosted? I think I gathered how to participate. It's open to us allm right? :)
Thanks!
janne marijke
Posted by: janne marijke at October 9, 2008 4:47 PM
Janne, the next iteration has just been announced. TGRWT #11: Banana and cloves. Your participation will be very welcome!
Posted by: Barzelay at October 9, 2008 4:54 PM
I made a Pinapple-Blue cheese dressing for a salad. They paired great together it was almost like the flavors were part of eachother and fit like a puzzle
Posted by: Hayley at August 10, 2010 1:03 PM