In years past, the rise and fall of food trends seem to correlate with the arrival of newly invented tastes and luxurious offerings from half way around the world. But today’s foodie fads are no longer based on what gets our mouths watering. Perpetuated by a nail-biting economy, environmental concerns, and the stretch of our belts, these delicious food trends of 2013 have been introduced to menus across the country and are projected to only get bigger.
1. Local Foods.
Forget organic – what people really care about is what’s local (but if it’s organic to boot you won’t hear complaints). Continuing from the past year, local foods are the top projected trend of 2013. Besides becoming continually more conscience of the affects of their purchases, restaurant goers can certainly taste the difference between what’s farm stand fresh and what’s been shipped 2,000 miles.
Out with the old and in with the newer-ish desserts! We always love original sweet tastes and luckily for us 2012 has provided a decadent bounty we’ve been completely satisfied with. While most of the trendy desserts of the year are updates on beloved classic confections, each has been recreated in a new, exciting way that makes us want to get to a bakery stat.
Break out the spoons! This is the ice cream we scream for. Rich, creamy, cold goodness made from the finest ingredients bringing life to tastes like lavender, butter toffee crunch, mint (real mint), and Madagascar vanilla. Skip the carton in the frozen section – this trend is one we hope won’t die out soon, pretty please with a cherry on top.
Yeah, yeah, they’re cute all right, but a cake-pop has appeal that’s more than skin deep. A cake pop offers the same moist, exquisite cake you’d expect from a gourmet shop without a mess. You can enjoy them on the go without over eating (since they’re portion controlled) and are guaranteed to get frosting in every bite.
I’ll admit, I’m not the greatest ever baker – but I can make things look cute. So, in the spirit of the holiday season, I created these lovable snowmen cupcakes (which were actually delicious). Being a slightly handicapped baker, I teamed up with Ina Garten, whose Barefoot Contessa mixes are fabulous. Seriously – you can’t go wrong with them. I used the mix for coconut cupcakes, since I used shavings to emulate snow, but you can whip up any sort of batter you’d like.
For the snowmen, you’ll need:
Orange Slice Candies
Chocolate Candies (optional)
Toothpick (or a wooden kabob stick – I was desperate)
A Witness to Observe Your Greatness (hence boyfriend’s cat)
The Christmas months are all about traditional things like caroling and decorating and, of course, certain seasonal tastes. You know, like creamy striped peppermints and soft fruit cakes and sugar-coated rum balls. But that’s here in the U.S. In other parts of the world, such desserts don’t even make an appearance on holiday menus. That’s because they have traditional tastes all of their own – some that go back nearly a century.
Buon Natale! This sweet loaf is not only a symbol of Christmas in Italy but one of Milan, where it originated from. It’s made by first curing the dough then adding in candied fruits, raisins, and sometimes mascarpone or amaretto. How traditional is it? Oh, it appears to be ancient. There’s evidence that panettone was made during the Roman Empire with a mixture including sticky honey for sweetness.
What: Bûche de Noël
Literally, “bûche de Noël” means Yule log, which is no surprise given the look of this sweet roulade. Made from génoise or other sponge cake that is frosted, rolled into a cylinder, and frosted again with a thick layer of chocolate confection. To create the realistic bark, Francophones drag a fork over the exterior frosting and dust it with powdered sugar, creating snow. It’s often served with tree branches, fresh berries, and mushroom-shaped meringue.