Pink peppercorns are deceiving little things. They're not actually peppercorns but, in fact, dried berries cultivated in Madagascar. To me, these faux peppercorns have a delicate floral taste with a spark of pepperiness.
'pink peppercorns' on Serious Eats
Learn more about pink peppercorns here » During the summer my thoughts turn to spicy fare. It makes you sweat, in a good way, and if you can't beat the heat, you may as well fight it on its own...
Kerry Saretsky's wonderful Secret Ingredient series has given pink peppercorns some coverage before, but these little jewels are so tasty and versatile they demand another look. In a world so obsessed with black pepper—how did it become the de rigeur partner to salt?—pink peppercorns are feisty and flavorful champions of variety.
This dish is a monochrome spoof on the traditional steak au poivre. Lamb loin is cooked pink, crusted with pink peppercorns, and served in a reduction of Cognac and cream, blistered with more crushed, popping pink peppercorns. A rose-tinted twist on a classic.
Pink peppercorns aren't really peppercorns at all. True ladies of mystery, they spice up this bright, slightly sweet tartare of tuna and orange, scooped up with blue corn chips. Light, fresh, and surprising.
Gougères are savory, unstuffed profiteroles. These are crisp on the outside, a puff of air within, and salty and spicy and nutty from the combination of pink peppercorns and Parmesan cheese. Serve these warm in a basket for brunch.