Epicurious and New York Time’s Top 10 Food Trends for 2010

Leave it to the fabulous, Epicurious to predict a fabulous array of foodie trends for 2010 as we head straight into the upcoming 2011 year…

A fabulous resource for everything food, Epicurious lists a few tid bits worth noting:

  • Food Halls
  • Korean Cuisine
  • Macaroons
  • Meatless Mondays and Tofu Tuesdays
  • Foraging
  • Tiki Bar Cafes
  • Sweet Potatoes
  • Urban Wineries
  • Pimenton de La Vera

What are your thoughts on the Epicurious food trends for 2010?

Do you have your own food trend list for this year?

And let’s not forget about the New York Times article about the Top 10 Food Trends

As the 2010 year comes to an end, it’s all about the lists n’ trends…

So, take a peak at these top foodie trends ranked by The New York Time’s Josh Ozersky:

  • The New Naturalism
  • Locavores Gone Wild!
  • Lardcore
  • Fast-Food Dada
  • Pop-Up Restaurants
  • The Culinary Hive Mind
  • Dude Food
  • Third-Wave Coffee
  • It’s in the Bag
  • Black Market
  • White Milk

What trends stand out to you, and what will you be keeping an eye on in the coming year?

And, let’s surely not forget to mention the Top 10 Food Stories of 2010

Well, we’ve seen it all this year.

From Salmonella to revamping school lunches.

It’s been quite a year.

As part of The Atlantic’s end of the year close, they’ve compiled The 10 Biggest Food Stories of 2010

Interesting.

Yes.

Alarming.

Very much so.

Intriguing.

I think so.

And you?  Your thoughts?

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Gingerbread Cookies

How adorable are these cute little gingerbread men and women? I couldn’t resist…as with every year I have to make my special gingerbread people.  It’s a fun, festive ritual that I take part in and enjoy every second of the process from grading cutting shapes with my cookie cutters to decorating the clothes and features on the gingerbread people.  Here is a wonderfully delicious gingerbread recipe that will surely compliment your gingerbread house this season.

I was so excited to make these gingerbread guys and gals because I used two of my new Open Sky products, my Winco Aluminum Rolling Pin, which was fabulous and created an even and smooth surface for my cookie cutters and my Copper Bowl, which was perfect for mixing my ingredients to create the gingerbread dough.

Ingredients

  • 2 cups all-purpose flour
  • 3 cups whole-wheat flour
  • 1 ½ tsp. baking soda
  • 1 ½ tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. cloves
  • ½ tsp. salt
  • 2 Tbsp. wheat germ
  • ¼ cup ground flax seeds
  • 1 stick butter, unsalted and softened
  • 1 tsp. honey or agave nectar
  • ¼ cup oil
  • 1 cup sugar or stevia
  • 1 egg
  • 1 cup molasses
  • 2 Tbsp. balsamic vinegar

Directions

  • Preheat oven to 350°F. Coat several baking sheets with cooking spray or line with parchment paper.
  • In a large bowl combine whole-wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves, flax seeds, wheat germ and salt; mix well. Beat butter, honey, oil and sugar in another large bowl with an electric mixer until it forms a creamy texture.
  • Add egg, molasses and balsamic vinegar; beat until combined. Add the dry ingredients and stir to combine.
  • Divide the dough into 4 equal portions, wrap in plastic wrap and refrigerate until chilled, at least 3 hours or overnight.
  • On a floured surface, roll each portion separately to create a 1/4 inch thickness. Cut cookies using cookie festive cutters. Combine scraps and roll dough again to make additional cookies.
  • Place cookies on baking sheets.
  • Bake the cookies, about 10 to 12 minutes or until golden brown.
  • Transfer to a wire rack to cool.
  • Decorate with icing and personalize each gingerbread man and woman.

In The News…

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2010 Predicted Food Trends

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Chef Creates Healthy Pizza