Many of our clients consider themselves “foodies” so we often try to incorporate new food trends into our weddings and events. These are a few new hot foods, that you should think about too!
Broth (sometimes called stock or bouillon) is, essentially, water that’s simmered for long periods of time with a marrow-filled bone. Broths are usually meat-based, but chefs are getting creative, adding all sorts of vegetables and herbs. If this sounds simple, it is! In fact, broths have been around for as long as the restaurant industry has, but they are recently becoming more and more popular. Why? Maybe it’s the potential health benefits of consuming all those nutrients, maybe it’s a desire to return to simpler foods. Either way, it’s delicious.
Adding a smokey flavor to more than just meat is becoming more and more popular year round. Chefs and even at home cooks are turning up the heat on their proteins, vegetables, butters, and even cocktails. But how exactly does smoking work? Smoking is a way of cooking using wood smoke to indirectly heat the food at a lower temperature. Below are two recipes from Today.com you might not expect to be smokey, but that taste great!
Smoked coconut cheesecake
Courtesy of chef Ian Chalermkittichai, Spot Dessert Bar
3 8–oz. packages cream cheese
1 cup ground chocolate wafer cookie crumbs
4 tbsp. unsalted butter, melted
¾ cup sugar
2 cups heavy cream, chilled
1 tsp. kosher salt
1 tsp. vanilla extract
1 egg yolk
½ cup coconut milk
½ cup confectioners’ sugar
2 oz. white chocolate, shaved
1. Place a Thai incense candle in a 3–inch-wide bowl; place within a larger bowl containing cheese. Light candle; cover bowl with foil. Smoke for 30 minutes. Uncover bowl; set aside.
2. Heat oven to 300 degrees. Mix crumbs and butter in a bowl; press into bottom of a 9-inch springform pan wrapped in foil. Bake until set, about 15 minutes; cool. Process cheese and sugar in a food processor until smooth. Add 1 cup cream, salt, vanilla, eggs and yolk; process until smooth. Pour cream cheese custard over cooled crust; bake until cheesecake jiggles slightly in center, about 1 hour, 15 minutes. Cool, and chill for 4 hours.
3. Whisk remaining cream, coconut milk, and confectioners’ sugar until stiff peaks form; spread over cake. Sprinkle with chocolate to garnish.
Courtesy of Tim Byres, “Smoke: New Firewood Cooking”
1 (750-milliliter bottle tequila or bourbon)
1 (2-by-7-inch) cedar or maple wood plank
In a large glass container with a lid, submerge the wood in the spirit and allow it to soak for 2 days. If you are making this with tequila, use the cedar wood; if with bourbon, the maple. When you are ready to use, pass the spirit through a fine-mesh strainer and reserve in clean and dry jars. You can drink this straight or use in mixed drinks.
Kalettes are a vegetable hybrid between kale and Brussels sprouts. Don’t worry though, they’re not genetically modified! Tozer Seeds bred them through cross-pollination (like Broccolini or cherry tomatoes). These new veggies are extremely nutritious, taste nutty and sweet, and, are cute-looking too. One Huffington Post writer suggests serving them sautéed with garlic, chile, Parmigiano and almonds. See a Domenica Marchetti’s recipe for this here.
This ancient Ethiopian grain has become extremely popular recently in health stores worldwide. Why? Tiny though Teff’s seeds may be (they’re about the size of a poppy seed, making them one of the smallest grains in the world), they are extremely nutritional. They are extremely high in protein and contain eight essential amino acids. They are also naturally gluten free! Teff is commonly ground up into flour to make one of Ethiopia’s most beloved foods, Injera, a spongy flatbread, but it seems like it can be incorporated into almost anything! Hella Wella directs you to a ton of great recipes for Teff, ranging from a Teff Burger to a Teff Polenta! Or check out Ashley Neese‘s recipe for Sweet Potato Teff Pancakes.