By Gloria Yoder
Greetings on this cool, rainy day.
Lately I’ve been thinking a lot about unusual food pairings. I’d love to hear which unexpected combinations you’ve come to enjoy.
Pineapple is one of the most versatile fruits in my kitchen. I still remember the first time I heard about pineapple on chicken pizza as a child — the idea of fruit on pizza seemed odd then, but now I enjoy pineapple in many savory dishes. I use it on grilled chicken, in chicken-and-rice casseroles, in salads, and of course on pizza. Its mildly sweet flavor and juicy texture elevate many meals.
RANDOM SCENE: School lets out in Flat Rock, Illinois, the Amish settlement where Gloria lives.
We often buy pineapple by the case, cut it up, and preserve it for later use. I both freeze and can pineapple so it’s ready for smoothies, mixed fruit bowls, salads, or whatever else I feel like making.
My mother-in-law and I share a love of yogurt. Like pineapple, yogurt is extremely versatile. I often substitute plain yogurt for sour cream in recipes—especially in hot dishes that call for sour cream—because I make yogurt regularly while sour cream is more of a specialty item in our house. Using yogurt instead of sour cream is a thrifty and delicious option.
When serving a rich dessert, try adding a small spoonful of lightly sweetened plain yogurt on the side. The yogurt’s tartness balances the sweetness and brightens the flavors of pies, cobblers, cakes, and other desserts.
There are also food pairings that make me wonder who first tried them. Have you ever heard of cheese on apple pie? I haven’t tried it myself, but some people love it. Another unusual combination from our family is gravy with cherry pie. My father adores pan gravy with cherry pie. Before they married, my mother had never seen or imagined such a pairing; she was skeptical at first. But during my father’s childhood it was an occasional treat. With cherry season here, who will be brave enough to try it?
One gravy recipe we use frequently is known locally as Amish Wedding Gravy. It’s a favorite at weddings here in Flat Rock — at our wedding they made thirty batches. It pairs well with mashed potatoes and, for the adventurous, with cherry pie.
- ½ cup butter
- ¼ cup flour
- ½ teaspoon seasoning salt
- ¼ teaspoon pepper
- 1 teaspoon salt
- 2 cups chicken broth
- 2 cups water
- Melt butter and cook until it begins to brown.
- Add flour and seasonings, whisking together; boil for a few minutes to cook the flour.
- Gradually add chicken broth and water, stirring to combine, then bring to a boil.
- Let the gravy boil for several minutes while stirring constantly, until it reaches the desired thickness.
If you have favorite unusual food combinations, please share them — I’m always eager to try new pairings that surprise and delight.