Sour cherries and poppy seeds are a traditional pairing and work really great together. Usually, you can find this combination in the form of crépes, muffins or cakes – so in most cases, they are served as dessert. Since I love to include fruits in savory dishes, I was thinking about a way of using sour cherries and poppy seeds in a more salty environment. Cherry sauce is a classic pairing for duck breasts, so I thought it might work with pigeon breasts as well. Additionally, I enhanced the plate with a few more ingredients that pair similarly well with sour cherries, which took the resulting dish into a very exciting Asian direction.
Some of the most surprising and greatest results emerge from sheer coincidence. It was a similar case for this crispy kale. I planned to use kale with sweet potato marinated Chinese style with soy sauce, garlic, roasted sesame oil, chili and ginger, and baked along with a whole char or trout in the oven. The result was surprising – an effect I originally haven’t intended or planned to achieve. All kale leaves that were standing out from the vegetable bed got wonderful crispy, resulting in a kind of kale chips with Chinese flavor.
Next to blackberries, quince is my most favorite fruit. Although it resembles a pear or an apple, it is far too hard and sour to be eaten raw. However, if you cook quince almost indefinitely it not only turns to a lovely pink or red color, but also develops an irresistibly rich flavor. Unfortunately, the season for quince is quite short during autumn, but you can keep the jam, puree or quince jelly for several months. It pairs great with cheese, however, this time I used the quince puree in a dessert paired with another typical autumn and winter ingredient: sweet potato.