Often times innovation is confused with invention. They are actually quite different things. Invention is creating something that did not exist before and innovation is typically the re-invention of something that has been around for quite some time. Re-invention can be great fun and is one of the best part of innovation. With a little bit of new thinking and even stalwarts can be remade into new and exciting things. Take desserts for example, any dessert that is re-invented into a new format is a great example of simple innovation at work. In the book, Knickerbocker Glory: A Chef’s Guide to Innovation in the Kitchen and Beyond carrot cake is re-invented into a delicious layered dessert format. It has all the great tastes of Carrot cake, but it is re-made into a different and delicious new format using spice cake and cream cheese ice cream.
You do not have to think just re-construction like cake to Knickerbocker Glory, you could also think de-construction! We might envision a carrot cake deconstruction as a piece of spice cake served with carrot, raisin and walnut compote with a cream cheese creme brulee.
Dessert Innovation
All desserts are a great starting point for innovation like this. Even something as classic as Cherries Jubilee can be remade into a new classic.
There are tons of great examples of this going on every day.
Check out this article which takes on the re-envention of Peanut Butter and Jelly in 9 different ways. As they say – “Why confine that nutty, sweet gooeyness between white bread”?
Taking stimulus and inspiration from a wide range of places both inside and outside the sandwich world is a great way to come up with a lot of new ideas, like the PB and J cupcake, PB and J Chocolate Bar or the PBB and J (extra B is for Bourbon) cocktail where “All the elements of an excellent peanut butter and jelly sandwich are right there in your glass”
Even the old favorite grilled cheese can be re-invented. What if we wanted grilled cheese for breakfast?
- 1 (1/2-inch thick) fresh pineapple ring
- 1 tablespoon butter, softened
- 2 slices banana bread (homemade or store-bought)
- 7 pecan halves
- 2 teaspoons honey
2 ounces (1/2) cup)
- Wisconsin Fontina Cheese, sliced or shredded
- Preheat oven to 350 degF.
- In nonstick skillet over medium heat, grill pineapple for 2 minutes on each side.
- Spread butter on one side of both slices of banana bread. Place one slice of bread butter-side-down.
- Cut grilled pineapple ring in half and place halves side-by-side on top of banana bread slice.
- Distribute pecans evenly over pineapple. Drizzle honey over pecans.
- Top with Fontina.
- Lower burner temperature to medium-low, and place sandwich (with no top) into skillet. Grill for 2 minutes. Place second piece of banana bread on top of sandwich, butter-side-up. Flip sandwich and grill another 2 minutes. Transfer sandwich to baking sheet. Bake for 5 minutes or until all cheese is melted. Remove from heat and let rest one minute before serving.
- from The Wisconsin Cheese Board
For More Info On The Grilled Cheese Innovations Click Here
YUM and WOW! Any re-invention is a great way to innovate and create new experiences and huge WOW moments!
Keep Eating! Keep Innovating!
Have you re-invented your desserts, PB and J or Grilled Cheese? Let us know about it in the comments or on Facebook.
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