Texas KolachesFood Predictions for 2012 Obviously, predicting food trends is not an exact science. Food editors have a hard time agreeing on “what’s hot and what’s not.”
I've already quoted Epicurious on this subject, and I thought you might be interested in some other viewpoints.
Compiled from two additional sources, the following list contains another tantalizing collection of possible rising stars.Too bad we all have to wait a whole year to discover the winning trend-setters!
Dessert Waffles1. Waffles
Watch for this trend from Belgium which uses waffles as bread in a sandwich, as a dessert, or covered with sauces. (Waffles pictured above are topped with
quenelles of vanilla bean, caramel, and coffee gelato, roasted cashews, a bit of whipped cream, and burnt caramel sauce.)
2. French Fries
Raise your hand. Who likes the idea of using fries as a carrier for other ingredients such as meat, gravy or cheese? Me too! The Canadian version called
“poutine” (brown gravy and cheese) has been dressed up by U.S. chefs. Order your fries with short ribs, artisan cheese, and other savory ingredients in casual and burger restaurants.
3. New FatsFormerly demonized fats like duck, lard, and Indian ghee have been taken off the forbidden "don't touch ever" list. Also, home cooks pursuing alternative diets are experimenting with
coconut fat in baking and other places.
Chocolate Beet Cake4. Vegetable-based DessertsPastry chefs have been raiding their vegetable gardens for new inspiration.
Beets, carrots, corn, and squash add texture and flavor in desserts and sweets. (Beet juice replaces oil and butter in the cake shown above.)
5. Healthier FoodsSprouted grains (especially rice) are turning up in bread, tortillas, and packaged quinoa. Thanks to the popularity of Japanese and Korean cuisines, sea vegetables can also be spotted on many menus.
Colonial Shrub6. Flavored VinegarsVinegars known as “shrubs” are fruits fermented with vinegars, concentrated, and then mixed with soda waters or used in cocktails. Shrubs originated in the American colonies, and imported versions are now arriving from Japan and Korea.
7. Ethnic DoughnutsDoughnuts are experiencing resurgence in popularity. According to the Serious Eats archives, doughnut-dedicated content rose approximately eighty percent between 2010 and 2011.
Watch for the Texas kolache, syrup-soaked Turkish lokma, or Portuguese malasada.
8. Thai Revival
Two chef/restaurateurs who are serving up authentic Thai food in the U.S. have won Best Chef Northwest and Best Chef Southwest respectively. The official James Beard Foundation blog thinks that bodes well for the future. “Will Thai food finally be wrestled from the grip of bland rice noodles in 2012? We think so.”
9. Nordic Pantry
The JFB blog reports that creative chefs have been reaching for sea buckthorn (a tart orange berry), wood sorrel, real tree bark flour, and evergreens (e.g. Douglas fir).
French Canele10. Caneles: The New Cupcakes
From pies to macrons and now on to caneles—so say the experts who monitor the rise and fall of specialty bakery items. Caneles hail from Bordeaux, France. Baked in caramel lined copper molds, the egg-yolk crepe batter yields a crisp shell with a custard interior.
11. Eat-in Restaurant Kitchens“The 80s gave us open kitchens, the 90s brought us chef tables.
Now we’re seeing kitchens that also function as restaurants … What’s next? Pull up a chair (next to the stove.)”—JFB blog
Individual Goat Cheese Souffles12. Smaller Portion SizesBite-sized servings are the new “big” thing. First it was dessert minis; now look for plates of appetizer-sized nibbles on the menu at your favorite fine dining establishment.
Photos: EmmyMik, ScoutSeventeen, karen_neoh, holytoastr & roboppy (
Flickr).
Martha Stewart (souffles).
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