The Flavor Forecast for 2018 ~ you might already know the Pantone color of the year (it’s Ultra-Violet), but what about the food trends of 2018? Here’s what the experts are saying are going to be the star dishes and flavors in the New Year.
I guess I’ve been ahead of this curve for a while, because edible flowers is definitely a theme on this blog. Floral flavors are set to explode in 2018, so look out for lavender, rose, and other floral notes making their way into both sweet and savory dishes. You can use edible blossoms to create some really unusual recipes from my SPRING SALAD WITH EDIBLE FLOWERS to HONEYSUCKLE ICE CREAM. Try these floral pop tarts with rose icing for a totally unique breakfast treat!
FLORAL POP TARTS WITH ROSE ICING ~ By Gabriella
The new cast of super-food wellness powders includes maca, collagen, and spirulina. Maca is a plant native to the Andes in Peru. The root is used to make maca powder, which boasts a host of nutrition and health benefits, including balancing hormones. These powders are easy to add to your regular recipes like BREAKFAST BOWLS and SOUPS, to get that nutritional boost.
CASHEW AND MACA BLISS BALLS ~ Spicyicecream
I’m super exited that maple is going to be one of the hot flavors of ’18. It has a complex flavor and is a wonderful way to sweeten without refined sugar. You might want to make up a batch of MAPLE WALNUT SHORTRBEAD COOKIES to go with your pot de creme!
Hot pots can take a lot of different forms, but the word basically refers to the concept of a simmering pot of broth or stock to which ingredients are added, either at the stove or at the table. Originating in Chinese cuisine, the hot-pot concept can be applied to pretty much anything, and it’s a cozy, nourishing way to get yourself through the rest of the winter season. Flavor combinations are as endless as your imagination! My EASY SLOW COOKER PHO RECIPE is an example of a Vietnamese inspired hot pot, and MISO RAMEN WITH SHITAKE AND CHICKEN is a classic Japanese hot pot.
SPICY BEEF HOT POT ~ Kellie Rice Cakes
The health news on alcohol goes back and forth, and more and more people are eschewing booze for healthier, but no less tasty sips. I recently made the decision to give up my nightly wine, and I couldn’t be happier with the results.
CITRUS PALOMA MOCKTAIL WITH THYME ~ The Wooden Skillet
Timut is a rare peppercorn from Nepal that gives you an unusual tingling sensation when you eat it. I don’t have timut pepper in my cupboard yet, but I’m going to order some. It’s a lot like Szechuan pepper, which I love to use in my KUNG PAO TOFU. I can’t wait to make this rhubarb jam, the recipe’s in Danish, but it’s simple enough, and google translate helps.
RHUBARB, VANILLA, AND TIMUT PEPPER JAM ~ Dan Sukker
Think Koran Tacos, Sushi Croissants (yes—it’s a thing), and all manner of playful, yummy food mashups. I bet, like lots of you, I enjoy eating fusion food in restaurants, but I haven’t attempted it too much in my own kitchen. That’s set to change this year!
TANDOORI CHICKEN TACOS ~ Glebe Kitchen
Fermented foods have been gaining in popularity, and they aren’t going anywhere in 2018. Move beyond saurkraut and kombutcha, and embrace the wide world of gut-friendly, good-for-you bacteria!
SPIRALIZED FERMENTED BEETS ~ The Stingy Vegan
2018 is shaping up to be a year of new food experiences for me, and East African food will be one of them. The iconic spice blend Berbere characterizes the cuisine, it’s a blend of paprika, allspice, coriander, cardamom, ginger, cinnamon and red pepper, and you can easily make it yourself if you want to get a head start on this trend.
EAST AFRICAN PILAU RICE ~ Immaculate Bites