Snack Food & Wholesale Bakery was recently able to speak to Melissa Trimmer, corporate executive chef at Dawn Foods, Jackson, MI, about the dessert charcuterie trend, which is gaining momentum.
Liz Parker: What flavors, textures, and colors should bakers should pair on a dessert board?
Melissa Trimmer: Charcuterie has exploded in the last year, and visually-driven social media platforms like Instagram are a huge reason for that. But, just because it’s pretty, doesn’t mean it tastes good!
When it comes to food boards—whether dessert or a traditional charcuterie—I always say that if it grows together, it goes together. Meaning, foods that originally come from the same local and season will pair well together. If you made a sandwich with different items on the board, all elements should taste good together.
For fall boards, think of ways to incorporate colors like browns, oranges, and reds, and flavors like crisp apples and cinnamon. If you’re also looking to incorporate beverage pairings, artisan and lighter beers, such as a Belgian Pale Ale, are great with baked goods such as mini apple-cranberry pies, cinnamon monkey bread, and pumpkin doughnuts.
Read the full article here.
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