As we near the close of 2010, let's take a look at what good things I predict we will look forward to during the upcoming year. Here are my top ten lifestyle and food trends for 2011.
Sun-Dried Tomato Olive Tapenade
Where have all the sun-dried tomatoes gone?
Back in the 80's it was all the rage. It seemed like everything was topped with sun-dries tomatoes. Overdone possibly back then especially when some people were using them in summer season when fresh off-the-vine were readily available. But, food trends happen because something good gets so much attention, even if sometimes overdone.
Tips: Like now, when the temperature dips south of 30 degrees it's always great idea to keep some on hand. And, since we are in prime holiday season make this recipe as a great pre-dinner hors d'œuvre.
Sun-died tomatoes are more intense in flavor, therefore use less than fresh. Soak dried tomatoes in a small amount of warm water prior to adding to a recipe. Any extra soaked tomatoes may be kept in a small amount of olive oil in the refridgerator for a couple weeks.
Tapenade comes from the word tapeno which means capers in Provence. The addition of sun-dried tomatoes adds a little sweetness to a traditional tapenade.
Sun-Dried Tomato Olive Tapenade
Recipe by Chef George Hirsch | Makes 1 cup
2/3 cup black oil cured olives (Kalamata or Nicoise), pitted and finely chopped
2 anchovy fillets in oil, drained and finely chopped
4 cloves caramelized garlic
2 Tablespoons capers, drained, rinsed under cold tap water and finely chopped
2 small sun dried tomatoes, finely chopped
4 Tablespoons virgin olive oil
1/4 teaspoon freshly ground black pepper
3 basil leaves, chopped
In a bowl, mix together the olives, anchovies, garlic, capers, sun dried tomatoes, oil, pepper, and water. Spread Tapenade on toasted French baguette bread, top with fresh basil, or serve with your favorite sandwich.
Optional: Place small pieces of cooked chicken, shrimp, or savory Brie on tapenade to make variations.
Sweet Spicy Holiday Snack
Need a great snack in about 1 hour? If you are concerned about added holiday fat consumption and don’t want the usual snack mix with butter this is it long time viewer favorite + favorite party snack - my seasoned spiced nuts. Roasted in the oven with egg whites you can omit the butter flavor.
I’ve listed add-on options to mix with the nuts, if you want to put your own holiday snack spin on my classic version.
Spiced Nuts Recipe | From George Hirsch Living it UP! cookbook and TV series
Sweet Spicy Holiday Snack
Add any of the following to the Spiced Nuts Recipe to make your own Sweet Spicy Holiday Snack:
1 cup dried cranberries
1 cup white raisins
1 cup Indian nuts, aka pinion, or pine nuts
2 cups mini pretzel sticks
1 cup wasabi nuts
1 cup green & red M & M’s
1 cup chocolate or white chocolate
The Comeback Year
We're two weeks away from saying adieu to the year twenty-ten, which by the way took most of January to get used to saying. My 2011 Food & Lifestyle Trends will be posted right before The New Year, but for now lets see just how far we've come some fifty weeks into 2010, "The Comeback year"!
Spiked or Not
There is good reason why rich and delicious eggnog is limited to being served-up only during the holiday season. Is it possibly the caloric intake, or is it just reason to reserve it to be one of those nostalgic beverages you look forward to toasting with each and every year? May be a bit of both. One thing is for sure, if I am toasting with it, it might as well be spiked! Cheers.
Traditional Eggnog
Recipe by Chef George Hirsch
Makes 4 Servings
6 egg yolks, save the whites *see below
2 cups milk
2 cups heavy cream
1/2 cup bourbon, or rum
1/4 brandy
1/2 cup pure cane sugar, or Turbinado
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon fresh grated orange rind
Using a mixer with a whip attachment on medium speed; whip the egg yolks until light in color, about 4-5 minutes. Add sugar and mix until completely dissolved. Set aside.
In double boiler, combine the milk, heavy cream, vanilla, cinnamon, nutmeg, orange rind and bring to a boil, stirring occasionally. Remove from heat and combine, while tempering the hot milk-cream mixture into the egg-sugar mixture.
Return all ingredients to double boiler and heat constantly stirring with a spatula until the mixture reaches 160 degrees (well below simmer), eggnog begins to resemble custard.
Remove from the heat, stir in the bourbon, and brandy. Pour into a bowl, cool and refrigerate for at least two-four hours. Best if refrigerated overnight.
Serve in cups with a shaved chocolate, or unsweetened cocoa powder dusted on top.
Optional Toppings: with a dollop of *meringue (made from all the left over egg whites), or ice cream, or whipped cream.