Food Trends 2012

     You can call 2012 the Year of the Potato.  It will be deconstructed, rearranged, infused, grilled, chilled and, liquified.  Artisanal farms will claim their fame for producing the tastiest, most vitamin packed and, most organic.  You will soon learn the names of all potato farms across the globe competing for the trophy of the high end spud estate.
     There will be the use of locally grown products from poultry, fish, produce to, alcoholic beverages.  With more demand from consumers ,the local farm will rise again and, prosper because of so much demand from restauranteurs , chefs and, corporate accounts.   We will see more and, more seasonal ingredients on the menus.   Restaurants will be displaying what "featured farm" the day's produce, poultry, etc. came from on blackboards and, server's speeches.   Farm names and, addresses will suddenly be the new catch phrases used by folks who try to impress.
     Other food trends according to Huff Post Food, ABC News and, the American Culinary Federation:
2.  Anything nutritional for children, enforcing healthier school    lunches, mini-meals and, snacks.  Childhood obesity is causing Type 2 Diabetes at an alarming rate, even very high cholesterol are being reported and, it's all due to poor diet and, exercise.  
3.  Gluten Free & Food Allergy conscious items
4.  Farm Branded items
5.  Wireless/mobile pay at the table technology options
6.  More cocktail inventions containing "Bitters"
7.  Fast-Casual restaurants especially the Asian cuisine
8.  Lots of local crafted Tap beer, sour ales and, lambics.
9.  American comfort food infusions like Grilled Cheese infused
     Vodka.
10.  The Cuban sandwich and, the French Dip
11.  Upscale Tequila spirits
12.  Pretzels everywhere; incorporated into everything from
       crusted fish to ice cream.
13.  Rabbit and, Goat meat.  Rabbits produce rapidly and, goats can
       live in inhospitable pastures which make them both cheaper to
       raise.
14.  Chicken skin.   Out with the boneless/skinless chicken breast
       and, finally in with the chicken skin's distinct flavor and,
       moisturizing qualities.
15.  Sous Vide machines.   Don't ask.
16.  Pine Tree and, Eucalyptus flavors in sauces and, BB- Que rubs.
17.  Huge breakfast choices on menus.  Breakfast menus will now
       be offered in restaurants that once frowned upon this arena.
       Belgium waffles with creative toppings will be the lure.
18.  Asian noodles
19.  Specialty hot peppers

Orange Macaroons

    These macaroon have the slightest hint of orange but, combined with coconut and, chocolate drizzle it's truly a party for your taste buds.  They are also very buttery and, what could be better than toasted coconut....

1/4 cup of soft unsalted butter (half stick)

1/4 cup granulated sugar

Pinch of salt

Zest of 1 whole orange

1/8 teaspoon of orange extract

2 large eggs

 14 oz. sweetened shredded coconut (1 bag)

1/3 cup melted semi sweet chocolate chips

Preheat oven to 325 degrees.  Set parchment paper on trays, no need to grease. 

Using an electric mixer, beat butter and sugar until smooth.

Add salt, orange zest, eggs and, orange extract, mix.

Next, mix in coconut in small amounts at a time.

Chill batter for 30 minutes.

Test your oven by baking one macaroon.  It will be done when edges and, bottom are brown , approximately 30 minutes.

If you are satisfied with the baked test macaroon, place remaining  on trays 1 inch apart.  This batter should yield about 30 macaroon.

Cool completely on the trays.

Melt chocolate in a double boiler and, using a fork, drizzle over each macaroon.  If chocolate is slow to melt add, 1/4 teaspoon of unsalted butter.   When finished chill macaroons so, chocolate can harden.

Sugar substitue Equal to Sugar converter:

1 Tablespoon sugar  = 1.5 packets

1/4 Cup            "      =  6 packets

1/2 Cup            "      =  12 packets

1    Cup             "     =   24 packets

Hungarian Lekvar Cookies

     I have wonderful memories of baking and, cooking with my Hungarian Grandmother, Margaret.  From the time I could walk I was helping her in the kitchen.  She was a big inspiration for choosing my career as a Chef.  She was a tiny lady, but, she thought big even while baking.   During the Christmas season everyone she knew was privileged to receive a gift of her cookies, walnut and, poppy seed rolls.  She forgot no one! Her recipes are all written in Hungarian and, with the help of my Mom we were able to decipher this one....enjoy....Pre heat oven 375 degrees.

8 oz.  Philadelphia Cream Cheese (soft)       
1       Cup unsalted butter  (soft not melted) 2 sticks

1/2    Cup confectioners sugar -sifted

2 1/4  Cups Kings Arthur brand all purpose flour - sifted

1/2    Teaspoon salt

1/2    Teaspoon baking powder

1       Teaspoon vanilla extract

Combine cream cheese, butter and, sugar using an electric mixer or standing mixer, cream well.  Add vanilla extract.  Combine flour, baking soda, salt in a separate bowl.  Mix well.  Add flour  mixture slowly to creamed butter mixture.

Chill in refrigerator for 30 minutes. 

FILLING:

1 Jar of Simon Fischer Prune Butter  18oz.

Zest of 1 lemon

1  tablespoon of confection sugar or sugar substitute

Combine all and, chill.

Roll out dough to 1/4" thick.  Cut out 3"x3" squares.  Drop about 1/2 teaspoon of filling in each square.  Fold over dough and, pinch the corners to close the cookie.

Place cookies on a tray with parchment paper or, silpat about an inch apart.

Bake 12-15 minutes in a 375 degree oven.  When cookie's edges begin to brown, they are done.   

When cooled dust with confectioners sugar.

This dough will make approximately 40 cookies.

       Very important note - use only Philadelphia Cream Cheese !

 

Christmas Nut Balls

     This is a recipe than can be altered alot for your own taste.  I use chopped walnuts but, you can substitute with pine nuts.  I personally think almonds or hazelnuts might be too hard even when chopped but, it's up to you.
     You can also substitute water for rum and, use cocoa powder instead of confectioners sugar.  Have fun....they are delicious....

2      sticks soft  UNSALTED butter
1/2  cup sifted confectioners sugar or granulated

1/2  teaspoon salt
1     teaspoon vanilla extract
1     teaspoon Almond Extract or Orange..(optional)
2 1/2   cups sifted all purpose flour
1    cup of chopped Walnuts....chop by hand until fine.


Cream butter & conf. sugar using a mixer in large bowl.  Add  vanilla and, extracts.  Mix until well blended.
Add flour slowly....When well blended add nuts and, mix by hand.
Roll into 1 oz. balls (using 1 oz. scoop) or crescent.

Chill 30 mins..

 Place on tray with parchment paper.  

Bake for  approximately 15 mins..  
When balls are done toss in a bowl of confectioners sugar while warm.
When serving dust with more confectioners sugar.  Makes about 30 balls.

To leave comments please click on "comments" below.  Thanks

Mocha Fudge Brownie Cookie

     If you love coffee and, chocolate this is the cookie for you.   It is absolutely delicious.   The best part about making this cookie is that it is completely contained in a Pillsbury Brownie mix box.  Warm oven to 350 degrees.   Plug in your Kitchenaide and, combine the following ingredients:

1    Pillsbury Mocha Fudge Brownie Mix
Slightly under a  1/3  cup of vegetable or canola oil
1   large egg
2   Tablespoons water
 
Allow the dough to rest in frig for about 10 minutes.  It should feel tight and, not too wet.
Use a 1oz. scoop and roll each cookie in  DRY Instant Cappuccino drink crystals, cinnamon  or any instant chocolate crystals.  Coat the whole cookie then, place on a tray lined with parchment paper, lightly spray with Pam, one inch apart.  I fit 12 to a tray.  This substitutes sugar and, gives the cookie a unique aroma when you lift it to your mouth.


Bake for 15 minutes .  All ovens are different so, adjust the time.  The cookie should be firm to the touch.  This recipe makes approximately 36 cookies.

To leave a comment please click on "Comments" below.  Thanks