Savory Cooking with Fruit
Fresh and dried fruit can be sweet or tart, tangy or citrusy, mild or bitter. We eat them out of hand, bake them into pies, and even toss them into salads. But have you ever cooked them as part of a savory dish? In this course, we’ll look at different fruits and how cooking them transforms their flavor and texture into complex sauces and complements for a variety of proteins —from meat to poultry to fish. You've probably had pork with apples before, but how about salmon with pomegranate? Chicken with figs? Incorporating fruit into savory dishes will open up a whole new world of combinations. You’ll learn how to create layers of flavor by using different forms of fruit—from fresh or dried fruit and juice to fruit butters and syrups.
- Welcome and Learning Objectives
- Welcome and Learning Objectives
- How Cooking with Fruit Works
- Fruit in All Forms
- Fruit and Protein Pairings
- Technique Video
- Chutney, Relish, and Salsa
- Recipe Tutorial: Italian Sausage with Grapes and Balsamic Vinegar
- Introduction
- What You'll Need
- Printable Recipe
- Common Mistakes
- Cooking Along with the Test Kitchen
- Discussion
- Recipe Tutorial: Cider-Braised Pork Roast
- Introduction
- What You'll Need
- Printable Recipe
- Common Mistakes
- Cooking Along with the Test Kitchen
- Discussion
- Recipe Tutorial: Chicken Thighs with Fresh Figs
- Introduction
- What You'll Need
- Printable Recipe
- Common Mistakes
- Cooking Along with the Test Kitchen
- Discussion
- Recipe Tutorial: Pan-Seared Duck Breast with Dried Cherry Sauce
- Introduction
- What You'll Need
- Printable Recipe
- Common Mistakes
- Cooking Along with the Test Kitchen
- Discussion
- Recipe Tutorial: Pomegranate Roasted Salmon with Lentils and Chard
- Introduction
- What You'll Need
- Printable Recipe
- Common Mistakes
- Cooking Along with the Test Kitchen
- Discussion
