Food trends are just like fashion. If you are looking for "what's new" search back in time 20-30 years and bring it back to life or add a new twist and voila, you have a new trend. It might be in shoes, skirts, shag carpet, avocado kitchen appliances, boxy cars and yes, even food! Let's hit the rewind button and chew on a few of my favorite trends of 2010. Grab a fork and a napkin, it's going to be a tasty ride.
Healthier Breakfast Sandwiches
Seems like everywhere I turned this past year, from fast food chains to magazine articles, trendy healthier breakfast sandwiches were all the rage. The famed Dunkin Donuts introduced DDSmart. Their new line of healthy options is headlined by the "Egg White Turkey Sausage Flatbread Sandwich". It weights in at only 280 calories and 8 grams of fat. Even the long famed sandwich company, Subway, started waking up early to feed us their rendition of breakfast sandwiches. Their Black Forest Ham, Egg and Cheese sandwich is only 160 calories and 4 grams of fat.
Have you noticed how that some chains think they can make us forget the name and stigma of the type of food they serve by changing the name to acronyms? Remember when Kentucky Fried Chicken became KFC? My point is, just because they call it DDSmart doesn't mean any of us are going to forget that they sell totally tempting donuts. Subway, on the other hand, has long touted themselves has the healthier option, so low-calorie breakfast seems like a natural step to me.
Whoopie Pies
2010 was defiantly the year of the Whoopie Pie. These adorable snack cakes hit it big on cooking shows, articles, bake sales and trendy parties. The first time I made them, I made the red velvet version (another hot trend this year). I think traditionally the cakes were more the size of your palm but, I really loved the idea of making them mini or two-bite size. If you missed this trend, a whoopie pie is two cookie like cakes sandwiched with a creamy filling. Little Debbie, eat your heart out!
My favorite book on the smile inducing subject is "Whoopie Pies: Dozens of Mix e'm Match 'em, Eat 'em up Recipes" by Sarah Bellingsley and Amy Treadwell. The book includes interesting cake flavors like Pistachio-Cardmom and even includes vegan alternatives and a savory batter for a delightful twist. The following chapter is all about the fillings. Thrilling flavors like Peachy Marshmallow, Maple Bacon, Salted Caramel, Matcha (green tea powder) Buttercream and Bacon-Chive Goat Cheese are perfect for creating your signature Whoopie Pie flavor for your next event. Your guest will gobble them up, so make lots.
Check them out online: Whoopie Pies: Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes! $16.95 : Chronicle Books
Pic via http://www.raisincake.co.uk/whoopie_pie/2008/10/whoop-whoop-whoop.html
Velvet Cakes
Last year I saw Red Velvet cakes, cupcakes and cake balls everywhere. Curiously I started seeing the entire rainbow of velvet cake recipes. This begs the question, what makes a cake a velvet cake? Well, I know that originally in Red Velvet recipes it was all about the science of baking. Most recipes use Dutch Processed processed cocoa powder and some form of acid like buttermilk to bring out the red color. Modern recipes use food color to boost the classic red color. In addition, to be a velvet cake the use of shortening or oil is used in place of butter to create a super-moist cake. This Christmas, Trina and I made a traditional version that used the bubbling chemical reaction of mixing baking soda and vinegar for the lift in the recipe. It really tickled the science geek and food nerd in us both.
French Macaroons
These little beauties are a perfect example of an old recipe coming back into fashion. They are tiny, poppable and lend themselves to an endless variety of color and flavor combinations. I love the chewy, marshmallow, meringue texture. Any time I see these treasures I have to try them. I've seen them in the famed Midtown Farmer's Market in the parking lot of Monica Popes genius restaurant T'afia. More recently, I walked through one of the pastry classes at HCC only to discover they were making pink Macaroons with cranberry chocolate ganache. They have become and will likely continue to rise in popularity at trendy events and weddings due to there chameleon ability to blend in with any color palette.
Check out MFM website: http://www.tafia.com/mfm.html
Pic via http://kirbiecravings.com/2010/01/modern-french-macarons.html
Fresno Peppers
Is it just me or has anyone else noticed that all the chefs on Food Network and sister Cooking Channel are apparently required to use and "love" this new pepper on the food scene? I looks and tastes very similar to a ripe jalapeno pepper. I am sure over the next year or two it will be a regular in your local grocery store. So, if you see them...try them in place of any fresh pepper you might use for a mild and sweet heat.
Pic via http://recipes.wikia.com/wiki/Fresno_pepper
Indian Spices
Be prepared for the Indian invasion. I have long loved the intoxicating alchemy of the blended spices used in Indian cooking. I am thrilled to see shows like Aarti Party introducing spices such as cardamom, coriander and turmeric into some of our favorite American dishes. My prediction is that Indian cuisine will be the next big global trend in American recipes, the way Mexican food has become common place in our daily foods from grocery stores to restaurants to cookbooks and fast food chains. I would be thrilled to have a Naan and Korma craving and be able to dash to my nearest "Near East" quick service drive-thru. Can I get an "Amen"?
pic via http://food-n-more.blogspot.com/2007_09_01_archive.html
Bacon and Sweets
I have saved my favorite trend for last, the heaven-sent combination of anything sweet with crispy, salty, smokey BACON. I will never forget the first time I tasted chocolate and bacon. My friend Roni shared her Vosges Bacon Candy Bar with me and I was floored. This past year I made chocolate dipped bacon with smoked almonds in my class (ages 7-17) and at first no body wanted to try it. Once they did, with out fail, each and every kid wanted more. Then in the Fall we made French Toast Cupcakes with bacon in the batter, topped with cream cheese frosting and of course, more bacon. Parents from the Kinder class were lining up to collect the recipe from the "big kids" class when they tasted the salty/sweet/bacon combo.
Another great sweet combination is one we have all been long familiar with, maple and bacon. They have been selling maple flavored bacon for years. We have secretly loved it when the syrup accidentally (or on purpose) spills from our pancakes to the bacon. So, is it really that far of a jump to cupcakes and donuts topped with glorious crunchy bacon? I think NOT!
Pic via http://www.royalbaconsociety.com/2008/08/29/french-toast-maple-bacon-cupcakes/
Check out Vosges online: http://www.vosgeschocolate.com/category/bacon_candy_bars
So that about wraps it up for my little observations. What trends did notice or fall in love with last year? What do you think will be the next big trend in food in 2011?
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ReplyDeleteThere, I hope that fixes it! Enjoy and let me know what you think. Thanks y'all. ADG
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