We, as humans, are always trying to come up with new ways to pair food together for unique tastes. Sweet and savory foods are often complementary to each other when fusing food categories. The first snack you may consider as a bridge between sweet and savory is nuts. Nuts are very salty but are often coated in chocolate, sugar or used in cookie and brownie recipes. Many people glaze their carrots for that perfect sweet and savory blend. Another more controversial example that has been around for a while is pineapple as a topping for Hawaiian pizzas.
We all make mistakes, especially when it comes to cooking. Tasting your dish as you cook and making adjustments as needed can help save your plate before those mistakes are made. With practice and a little understanding of how food fusion works, tweaking your dinners will be an easy task.
The Science
Savory foods get their salty taste from an amino acid called Glutamic acid. Glutamic acid is naturally present in many savory foods. Salt enhances flavor, and when mixed with something sweet, it creates flavor layering. Flavor layering causes a positive response from flavor receptors in the brain. Which basically means you’re going to love it!
Sweet foods are quick sources of energy for our bodies. When sugar is consumed, it causes the brain to release dopamine, a neurotransmitter connected with a rewarding stimulus. Sugar and the brain and closely intertwined, and salt provides the perfect counterbalance. Salt can help bring out the toffee notes of brown sugar and creates a richer and more complex taste. Eventually, our taste buds will grow tired of the same old things we eat. If we constantly indulge in sweets and only sweets, or just salty foods, our palate will crave something new. Fusing sweet and salty into one dish gives your taste buds a fresh flavor that will have all of the sensations melting together. A variety of flavors and textures will keep your mind and appetite stimulated, even if you’re feeling full.
The Mixing
Balancing out your flavors when mixing the two can be a little tricky and may take some practice. Tasting your food as you cook and adding as you go is the key to blending. Stay aware of the flavor saturations and cleanse your palate as you taste. This will ensure that your palate doesn’t adjust to the flavors before they are balanced. There are a few tips to consider when trying out new recipes to achieve this blend. If you happen to make your dish too salty, you can correct this by adding an acid or sweetener such as vinegar, lemon juice, sugar, honey, or syrup. Adding your salt in increments will help prevent your dish from becoming too salty. If your dish ends up a bit too sweet, add an acid or seasoning such as vinegar or citrus, chopped fresh herb, a sprinkle of cayenne, or for sweeter dishes, a dash of liqueur or espresso powder.
Try roasting your veggies in a hot oven (450 degrees F) or over a grill for a sweet and smoky flavor—Prep them with a light coat of oil and herbs. You can also try brining your meat in sweet flavors. Brining the meat will create a juicy and flavored product. Sugar is a delicious addition to dishes containing tomatoes. The sugar counteracts the sour taste to give it a more rich flavor.
Recipes to Try
Sweet and Spicy Steak Salad
Ingredients
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1 pound Mill Street boneless beef top sirloin steak, cut 3/4-inch thick - SGC# 217100
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¾ cup bottled raspberry vinaigrette - SGC# 124049
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¼ cup raspberry spreadable fruit jam
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2 tablespoons snipped fresh cilantro - SGC# 193199
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1 chipotle chile pepper in adobo sauce, drained and finely chopped (1 teaspoon)
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1 4-ounce package semisoft goat cheese - SGC# 055261
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6 cups baby arugula– SGC# 192523
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4 Roma or small tomatoes, cut into wedges - SGC# 192054
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1 Hass avocado, sliced - SGC# 162609
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2 cups sliced fresh mushrooms – SGC# 192500
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Snipped chives (optional)
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Cracked black pepper (optional) – SGC# 169540
Directions
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If desired, partially freeze beef (about 30 minutes) for easier slicing. Trim fat from meat. Thinly slice meat across the grain into strips. Place meat in a resealable bag or covered dish; set aside.
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For the dressing: In a small bowl, whisk together the vinaigrette, jam, cilantro, and chipotle pepper. Pour 1/2 cup of the dressing over the beef and turn the meat to coat. Chill for 6 hours or overnight, turning occasionally. Chill the remaining dressing, covered, until ready to serve.
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Meanwhile, shape the goat cheese into 12 balls—chill, covered, on a small plate until ready to use.
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At least 30 minutes before serving the salad, soak twelve 6-inch bamboo skewers in water.
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Drain the meat; discard marinade. Thread meat in accordion fashion on the bamboo skewers, leaving 1/4 inch between the pieces. Place the skewers on the rack of a gas or charcoal grill directly over medium heat. Cover and grill for 8 to 12 minutes or until desired doneness, turning the skewers halfway through the cooking time.
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To serve, spread arugula on a platter. Arrange the cheese balls, tomato wedges, and avocado in separate piles on the arugula. Arrange mushroom slices on top of the rest of the arugula. Place the meat skewers on top of the mushrooms. If you like, garnish with chives and pepper. Whisk the remaining dressing to combine; drizzle over the salad or pass separately.
Lemon Rosemary Pork Loin with Cherry Sauce
Ingredients
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4 cloves garlic, minced - SGC# 192922
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1 teaspoon lemon zest – SGC# 192676
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1 tablespoon lemon juice - SGC# 082214
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1 tablespoon olive oil – SGC# 053059
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1 tablespoon Dijon-style coarse ground mustard - SGC# 076512
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1 tablespoon snipped fresh rosemary - SGC# 193474
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½ teaspoon salt – SGC# 052100
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⅛ teaspoon ground black pepper – SGC# 169540
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1 pound Seaboard pork tenderloin – SGC# 219740
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½ cup apple juice - SGC# 081646
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¼ cup red currant jelly
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2 teaspoons cornstarch - SGC# 051965
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1 teaspoon Dijon-style coarse ground mustard - SGC# 076512
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1 cup fresh sweet cherries - SGC# 199958
Directions
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In a small bowl, combine garlic, lemon peel, lemon juice, olive oil, 1 tablespoon mustard, rosemary, salt, and pepper. Spread pork roast with the lemon-rosemary mixture and place roast on a rack in a shallow roasting pan.
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Roast, uncovered, in a 375°F oven for 45 to 55 minutes or until an instant-read thermometer inserted in the thickest part of the roast registers 145°F. Transfer the roast to a serving platter. Cover loosely with foil. Let stand for 10 minutes before carving.
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Meanwhile, in a small saucepan, combine cranberry juice, jelly, cornstarch, and 1 teaspoon of mustard. Cook and stir, whisking constantly, over medium heat until thickened and bubbly. Cook and stir for 1 minute more, whisking constantly. Reduce heat to low. Add the cherries; stir until the mixture is heated through. Serve warm cherry sauce with sliced pork roast.
