Cauliflower

Cauliflower isn’t the most vibrant vegetable. But it’s flavor and impact on the food industry for 2014 is impressive.  Cauliflower has been a forceful contributor to eating “clean” and overall healthy, as it is a tasteful substitute for guilty ingredients that are in all-time favorite dishes and is also paleo-friendly. I can remember the first time I tasted cauliflower mash. Fireworks flew within the walls of my mouth. Who ever thought of the delightful idea to mash the albino sister to the loathed broccoli, is an absolute genius. Some other favorite ways to use cauliflower is in dough. Yes, that’s right. You can make a pizza with cauliflower crust! It can also be pickled and served as a side to a savoury sandwich, or roasted in the oven as a “steak”. Although my next adventure with this overlooked vegetable is cauliflower popcorn, sprinkled with parmesan cheese or a squeeze of lemon.

Savory Yogurt

This year, yogurt is going savory. Greek yogurt brands are going beyond fruity tastes and are introducing new ways to enjoy this healthy dish. Carrot, beet and butternut squash flavors are already on the market and they allow for experimentation. An alternative for cream cheese and sour cream, savory yogurt can also be used as a dip. For at home play, mix olive oil, herbs and a pinch of salt with plain greek yogurt and use as a sandwich spread!

Tea

Throw away anything you ever thought about tea. This year, tea will not only be nursed before bedtime or to rid a cold. Expect to see tea used in your cocktails. I’m not talking about the Long Island”, I’m talking about Jasmine, Hibiscus, Green Tea and lavender, all pairing up with spirits such as gin, vodka and tequila. If you are looking to add more flavor in your kitchen at home but don’t want the extra calories, tea leaves are an excellent choice. Steep a bag of your favorite tea in water and the boil vegetables, cook grains or even poach your choice of protein. Use tea leaves in a homemade salad dressing or dip, or to marinate meat for a tender “fall off the bone” affect. Tea is even used in desserts such as macaroons, ice cream and cupcake frosting

Ice Cream Sandwiches

2014 is about experiential food and consumers will take notice in ice cream sandwiches. They are predicted to be have a “sweet-spot” in food trucks and pop-up restaurants.  This sweet-treat may take you back to childhood memories, but you will see a new spin on it’s presentation. How does snickerdoodle sandwiches sound? Or chocolate ice cream between two gooey brownies? This hot food-item allows for creativity and the best part is that there are no rules. 

Non-Wheat Noodles

For those of you who follow a gluten-free diet, you may applaud that non-wheat noodles are trending right now. Brown-rice pasta has my vote for traditional taste, although quinoa pasta is a close second. Incredibly soft and flavorful, there is no way to differentiate between it and regular noodles. Non-traditional noodles are making their way into dishes this year. I am already a huge fan of spaghetti squash, but am thrilled at all of the new options that are coming to market. Expect to see more options in vegetable noodles, such as sweet potato, butternut squash and zucchini noodles.

Last year I predicated the demise of the cupcake trend and the fizzle of the whoppie pie. Their moment in the culinary spotlight has come and gone. At the time I spoke about the renaissance of doughnuts. Not just any doughnuts — these were going to be both sweet and, yes, savory. In fact I even predicted the Food Network Show, Cupcake Wars would be switching over to doughnut wars and indeed, these fried old-fashioned treats are fast becoming the new old-fashioned sweet treat. It’s happened. Doughnuts are one of the foods of the year. And with so many good recipes out there, this is your year to make them at home.

Doughnuts can be fried or baked. Some recipes call for yeast as an essential part of the recipe; other recipes don’t use yeast at all. The word doughnut can also be acceptably spelled as donut. The first is traditional, the second a more modern arrival based on advertising. Either way is fine in today’s food world.

Who doesn’t have a childhood memory of a favorite doughnut? Call them beignets, call them doughnut holes, call them fried crullers, they all conjure up this memory of Saturday morning treats that now aren’t just for breakfast anymore.

Recently at the South Beach food and wine festival in Miami I had the good fortune of attending Andrew Zimmer’s “best munchies” party. One nominee stood out for his doughnuts. I mean really stood out. As in the best doughnuts we ever tasted! “Dandee Donuts” out of Hollywood, Florida, just plain melt in your mouth. Light and pillowy, this doughnut  is rolled in doughnut crumbs while still warm. The first bite you gasp with joy, by the third bite you are reaching for another.

If you are making doughnuts at home here are a few tips to remember:

Make the glaze before you fry the donuts so its ready for dipping them right out of the fryer. Sift the powdered sugar for smooth and silky glaze

Dip the doughnut cutters in flour before cutting each doughnut so the dough does not stick to the cutter. Flip doughnuts in the fryer with skewers or chopsticks at the surface of the oil to prevent breaking.

It won’t be long before you start noticing doughnuts moving up in status in your town. Consider an architecture of glamorously decorated doughnuts replacing a traditional wedding cake. Or savory doughnuts being used in chicken and beef recipes. How about savory doughnut holes stuffed with bacon or pancetta? Bake them, fry them stuff them, make them sweet or salty. Whatever you do, you can’t go wrong with doughnuts on your menu this year. And, of course, a simple plain or glazed doughnut is still one of the best things you can have with a cup of coffee in the morning.

Basic Yeast Doughnuts

(from Alton Brown)

1 1/2 cups milk

2 1/2 ounces vegetable shortening (approximately 1/3 cup)

2 packages instant yeast

1/3 cup warm water

2 eggs, beaten

1/4 cup sugar

1 1/2 teaspoons salt

1 teaspoon freshly ground nutmeg

23 ounces all-purpose flour, plus more for dusting surface

peanut oil or vegetable oil for frying (1 to 1/2 gallons, depending on fryer)

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.

Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.

Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes. Preheat the oil in a deep fryer or Dutch oven  to 365 degrees F. Gently place the doughnuts  into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Easy Orange-Sugar Fried Doughnut Holes

( From Sunny Anderson. Makes 20).

1 orange zested

2 cups sugar

1/4 teaspoon ground cinnamon

1 container (8 large) store-bought buttermilk biscuit dough

vegetable oil for frying

Place zest, sugar and cinnamon in a paper bag and shake to combine.

Place oil in a deep pan until it comes about halfway up the side of the pan. Heat oil to 350 degrees. Slice biscuit dough in quarters and roll into balls to form 24 doughnut holes. Working in batches, place doughnut holes in hot oil and fry until golden, about 6 to 8 minutes. Transfer the hot doughnuts to the paper bag and shake to coat with orange sugar. Serve immediately.

Savory Cream Cheese & Herb Doughnuts

(From Averie Sunshine. Makes 6 doughnuts when using a doughnut pan or muffin tin.)

1 1/2 tablespoons butter, melted

1 ½ tablespoon cream cheese, melted

3/4 cups all-purpose flour

1 teaspoon baking powder

1 tablespoon fresh rosemary

1 tablespoon Mrs. Dash seasoning blend

1 teaspoon salt

black pepper to taste

1 egg

1/4 cup shredded cheese of choice

6 tablespoon buttermilk (and maybe 2 tablespoons more, depending upon consistency.

Preheat oven to 325 degrees and lightly grease or cooking-spray the doughnut pan (or muffin tin). In a small microwave-safe bowl, melt/soften 1.5 tbsp butter and 1.5 tbsp cream cheese.  No more than about 15 seconds.

In a large bowl, combine the flour, baking powder, spices and seasonings, egg, cheese, and add the melted butter & cream cheese mixture to it all.   Stir by hand to combine. Then, slowly add the buttermilk.  You may need as little as 1/4 c or more like 1/2 cup, or even a splash more. The amount of milk needed is going to depend on the type of cheese and cream cheese used. You are looking for a fairly thick batter, thicker than cake or brownie batter – more like cookie dough consistency.

Use a pastry bag fitted with a large round tip (or a plastic bag with a corner cut off) to pipe the batter into a 6-doughnut  pan. Or, do this with a spoon. Bake at 325 degrees for about 15 – 20 minutes or until a toothpick comes out clean. Doughnuts will not be golden brown, but should be springy. Allow to cool slightly before removing from pan, about 5 minutes. Serve on a plater with the cream cheese spread on the side in a ramekin.

Herbed Buttery Cream Cheese Spread

While doughnuts are baking or cooling, make the spread by combining and whipping by hand:

2 tablespoons butter

2 tablespoons cream cheese

Pinch finely chopped rosemary

F&M

The past few years have witnessed a sweets trend that included donuts, cupcakes and whoopee pies. Expect the year 2014 to trend a bit lighter. One of the of the reasons is obesity awareness and greater knowledge of what too much sugar and cholesterol can do. While the sweet tooth is probably never going to depart most of our senses, lighter, more refreshing desserts are on the way. And smaller portions are part of the package.

Look for bite-size cakes and miniature chocolate mousse cups at many restaurants like Carrabbas and Season’s 52. Greek yogurt sauces will replace frosting and you see many more gluten free options on menus. (Hopefully Starbucks at airports will jump on this trend and offer guest gluten-free sweets for the busy traveler who wants to have a sweet treat that doesn’t make you feel bloated).

Muffins are going to be passé while date and nut bars are going to be mainstream in bakeries. Coconut oil will replace those awful trans-fat oils. Butter is back but look for Paleo-friendly clarified butter in recipes and butter from France and Ireland that come from grass-fed cows. Organic sugars and local honey will replace the white refined sugar bags in some finer bakeries and I certainly hope in most home pantries as well.

Serving desserts in mall mason jars will continue to trend in 2014.

Vegan desserts in jars by Kris Holechek Peters offers recipes like Plum-berry jam and S’Mores in a jar for a twist on the campfire classic.

Sweet Debbie’s Organic Treats Cookbook by Debbie Adler from the Famous Los Angeles Bakery has devised tempting recipes for gluten-free, soy-free, dairy-free dessert lovers with treats like Quinoa Cranberry Cookies and Antioxidant Blast Bars. You’ll want to try them!

Chocolate Chia Power Bars

From Sweet Debbie’s Bakery

(note people that are allergic to mustard seeds and sesame seeds may also be allergic to chia seeds.)

Sheet of parchment paper slightly larger than 15 x 10 inches

4 cups gluten-free oats

1 ¼ cups all-purpose gluten-free flour (King Arthur or you can make your own)

1 cup unsweetened coconut chips (flaked coconut)

¾ cup raw sunflower seeds

½ cup cacao powder

3 Tablespoons chia seeds

1 ½ teaspoon guar gum *

¼ teaspoon fine sea salt

1 cup coconut oil

½ cup coconut nectar

¼ teaspoon stevia powder

1 cup fresh or frozen cranberries, chopped

Preheat oven to 300 degrees. Line a 15 x 10-inch jelly roll pan with parchment paper, with a little extra over the sides. Mix together the oats, flour, coconut chips, sunflower seeds, cacao powder, chia seeds, guar gum and salt in a large bowl. Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 60 seconds. Add stevia and stir to combine. Pour into the oats mixture and mix well. Fold in the cranberries.

Spoon the batter into the prepared pan and smooth it into the corners and top with a wet baking spatula to cover the pan evenly. Bake for 25-30 minutes or until the kitchen smells like chocolate and toasted oats. Rotate the pan from front to back halfway through baking. Transfer the pan from the oven to a cooling rack and let sit for about 15 minutes before putting in the freezer for at least an hour. Transfer the parchment paper to a cutting board and cut into 25 bars. Wrap each bar in parchment paper and place in resealable plastic bag in freezer and keep frozen until ready to pack or eat.

* Note: Guar gum is economical because it has almost eight times the water-thickening potency of cornstarch. Only a very small quantity is needed for producing sufficient viscosity.  Guar gum can be used as anemulsifer because it helps to prevent oil droplets from coalescing, and/or as a stabilizer because it helps to prevent solid particles from settling. It’s sold in specialty grocery stores such as Trader Joe’s.

Whether you are serving brunch or setting a sweet buffet, this Cooking Light recipe is one that I keep around for festive occasions. Make it a little lighter with 2% milk, you may top the warm pudding with fat-free whipped topping or use Stevia instead of sugar.

Chocolate Bread Pudding

Serves two.  (Double this recipe three times for groups)

1 ¼ cups (1/2 inch cubes) Hawaiian sweet bread

2/3 cup 2% reduced fat milk

2 tablespoons sugar or equivalent of Stevia

1 ½ tablespoons unsweetened cocoa

1 tablespoon Kahlua

½ tsp. vanilla extract

1 large egg, lightly beaten

Cooking spray

1 ounce semisweet chocolate, coarsely chopped

2 tablespoons fresh whipped cream

Chocolate shavings, dried cherries, mint leaf garnish

Preheat oven to 350 degrees. Spray food release spray into custard cups or ramekins. Arrange bread cubes in single layer on a baking sheet. Bake for 5 minutes or until toasted. Remove bread from oven and decrease temperature to 325 degrees. Combine milk and the next 5 ingredients in a medium bowl, stirring well with a whisk. Add bread, toss gently to coat and cover. Chill 1-4 hours. Divide half of the bread mixture evenly between 2  6 ounce ramekins or custard cups that are greased with food spray or butter. Sprinkle evenly with half the chocolate. Divide remaining bread mixture between ramekins and top with remaining chocolate. Place ramekins in an 8 inch square baking pan. Add hot water to pan in the depth of 1 inch. Bake at 325 degrees for 35 minutes. Serve warm with whipped cream, chocolate shavings and dried cherries as garnish and mint sprig.

Greek Yogurt Apple Jars

2  (6 ounce) containers nonfat Greek yogurt

½  teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon, or to taste

Stevia powder to taste

2 Honey Crisp apple, cored and cut into chunks

½ cup chopped raw almonds

¼ cup organic raisins

Stir yogurt, vanilla extract, cinnamon, and stevia together in a small bowl. Add apples and toss to coat. Refrigerate for about 15 minutes before serving. Divide into 2 mason jars- serve with organic raisins and chopped raw almonds.

F&M