Tuesday, September 3, 2013

Apricot Miso

Sweet and salty is a universal combination. Add a little bit of umami and you're golden. Here we combined cryo-poached apricots and white miso. The combination unites the sweet and sour notes of the apricots with the salty fermented flavors of the miso. Today we used it to marinate a pork shoulder. It would also be delicious brushed on fish or split eggplant and broiled or as a dollop of seasoning for a pan sauce or spread under the skin of a roast chicken. The deep fruity flavor of the apricots lends itself well to a wide variety of ingredients and the salty miso makes it the perfect seasoning for the same.

No comments:

Post a Comment