This list is a little late since most of this information has been out for some time. And, while many trends are not surprising, lists vary depending on your source which is why I’ve compiled them into a larger “Yummly-ized” version for easy reading.
If you stop by Yummly in the near future you will see some of these trends appear as blog topics. As always we’d love to hear about any you’ve seen in your local area or neighborhood.
Finally, sorry to say I left off one trend (fried chicken) because although I love it, I feel like it’s been covered in the past. Happy to add it in if anyone disagrees!
Yummly’s interpretation of 2010 trends (dining and eating):
- Back to basics – think canning, pickling and basic techniques
- Beer – craft beers everywhere, also taps into the “new Austrian” trend
- Smaller portions (restaurant meals, desserts) – mini whoopie pies
- Burgers – chains will strive for better, premium burgers
- Children’s healthy food options – more for the home
- Cocktails – local liquor and culinary creations
- Casual dining – potlucks
- Eggs – the new bacon
- Asian + Latin – a dynamic duo (LA Kogi taco trucks)
- Farm branded meats – “Denver Steak”
- Lamb – the new pork
- Local, seasonal – check out the Cook Here and Now concept (Bay Area)
- Meatless meals and party foods – even for non-vegetarians
- Sustainable seafood, different varieties – Branzino, Arctic Char
- Superfruits – mangosteen, rambutan, goji berries, acai
- Sweeteners – stevia, turbinado, agave (and real sugar in sodas!)
Dungeness crab: seasonal and fresh.
To celebrate the new year AND tie into the list of trends, try the Celery Cup recipe below. It’s a refreshing, culinary delight.
Celery Cup #1
- 1 ½ oz. Square One Cucumber
- 1 – inch fresh English cucumber
- 2 – inch celery stalk
- Palm-full of cilantro
- 1 oz. fresh lemon juice
- ¾ oz. organic agave nectar or simple syrup
- 1 celery stalk (garnish)
In a mixing glass, muddle the cucumber, celery, cilantro and lemon juice into a pulp. Add remaining ingredients, cover in ice and shake hard for 10 seconds. Strain into a tall glass over fresh ice and garnish with a piece of celery.
Recipe courtesy of Elixir and Square One.
Happy new year (again)!
Luscious lemon bars!
A few years ago when I decided to update my yard I started by planting trees. Citrus, to be exact. It seemed like a good idea at the time; rather than flowery ornamentals I would add functional plants or things I could eventually eat (the fruit, not the trees themselves!)
I started off by planting a meyer lemon tree next to a small lime tree. Since there was space on the other side of the lime it seemed natural to add a Eureka (the more common type found in grocery stores). Turns out the lime tree was actually a dwarf lemon (they weren’t ripe yet) and the larger tree hidden by the fence…another lemon.
It’s probably a good thing lemons are not only useful around the house but are healthy as well. And as if it’s not obvious my favorite use for lemons is in desserts; whether in the shape of a pie covered with a thick cloud of fluffy meringue or in the guise of lemon bars. If you don’t have time for pie, try the shortbread lemon bar recipe (below). This is a super fast, easy recipe your friends and family will love.
Shortbread base
- 1 ½ sticks (3/4 cup) unsalted butter
- 2 cups all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon salt
Preheat oven to 350 degrees.
Cut butter in ½-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 by 9 by 2 inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare the topping.
Lemon Bars
- 4 large eggs
- 1 ½ cups granulated sugar
- ¾ cup fresh lemon juice
- 1/3 cup all-purpose flour
- Hot shortbread base
- 3 tablespoons confectioners sugar
In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300 degrees and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars.
Bar cookies keep, covered and chilled, 3 days. Sift confectioners’ sugar over bars before serving.
Recipes courtesy of Epicurious.
Asian apple pears are a welcome farmer's market surprise!
During a walk through the local farmer’s market this weekend I came across a vendor selling Apple Pears. I picked up a few because he seemed quite genuine in his enthusiasm for the fruit, telling me to refrigerate for optimum taste before cutting.
Upon returning home I followed his instructions by placing the fruit in the “crisper” section of my refrigerator. A few hours later I returned to retrieve one of these beauties was quite impressed when it was cut open. The Apple Pear is like a cross between an apple (in texture) and a pear (hence, the name!) Best of all, there’s a nice hint of sweetness balanced by a slightly floral flavor.
If you find these available in your area pick up a few and try them. They seem to be perfect for snacking and could substitute nicely in an apple tart. Enjoy!
Golden Delicious Apples
It takes a two-hour plane ride to Seattle and then another 2+ hours to drive east of the mountains (Cascades) for the annual Apple Cider party our friends have each year. And every year I think how crazy it is to travel so far for this fall ritual which involves a decent amount of sweat equity and the ability (this year) to brave the cold. My attitude seems to change midstream once I have my first glass of freshly pressed, unfiltered sweet – but tart – cider. It’s the best ever and at that point I am one happy camper (or worker, in this case.)
This year we used a blend of apples; Golden Delicious, Reds (not related to Goldens) and Granny Smith which, according to reports, the Beatles Apple records adopted as their symbol. Really? In any case, the combination of apples used for our cider produced a sweet flavor which was infused with a decent “bite” of sour (probably the Grannys) for a totally delicious, refreshing treat.
It’s hard to convey just how good fresh cider is but suffice it to say I’m quite bitter that I can’t bring it on the plane ride home. In past years I would bring a few gallons home despite the odd looks from the other passengers (how do you explain “I’ve got two gallons of cider here – but don’t worry, they’re in the overhead and oh yeah, your seat is right below…”)
While you probably won’t be setting up your own cider processing line soon, you might want to try the apple dip recipe below. It was provided by the “cook” at the cider party who said it’s her son’s favorite. Enjoy!
Ardie’s Apple Dip
- 8 oz. cream cheese (low fat is ok)
- 1/2 cup brown sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
Mix ingredients together and add 3/4 cup toffee bits. Dip tart apples!
- Pressing the apples
- The filling station
- The finished product (86 gallons!)
