What are the food trends for the coming year?
Well, first, there’s a new super-food hitting our community: the acai berry. This berry is found in the rainforests of Brazil. It is packed with antioxidants, anti-cancer substances, and may even boost brain function. (Who am I not to give my brain a boosting?!) The berry is a gorgeous purple color and is all around super fun. How do you even say it? It is pronounced ah-SA-ee. The actual berry has a very short shelf life, so the easiest (and cheapest way) of using it is either in a puree or a powder. The puree has the most fiber and the most health benefits.
Here in Baltimore people are making acai berry bowls. These are a smoothie-like puree made with frozen fruit and served in a bowl – then topped with fresh fruit. (We even make these at Sweet and Good Catering!) However, in Brazil and New York, the acai berry has moved beyond just the smoothie bowl and is being found in all sorts of savory dishes and even drinks.
Acai Berry Rice
Here is a fantastic recipe for a great side dish to a saucy main of chicken, meat, or even the Dahl recipe found below.
2 c. purple or black rice (or wild rice)
4 1/2 c. water
1 package acai puree
1 tsp. orange rind
1 star of anise
1/2 tsp. salt
Combine rice, water, acai puree, orange rind, and salt in a medium pot over high heat. Cover and bring to a simmer. Cook until rice is tender, about 35 to 40 minutes.
Remove the star of anise and serve. This recipe can be made using regular rice. The water should be decreased to 3 cups, and the cooking time would be decreased to 20 minutes,
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Another new trend is infusing drinks with powders. These can be protein or flavored powders. Right here in Baltimore, people are successfully following this trend. The Coffee Bean and Tea Leaf on Reisterstown Road has its own proprietary blend of powders that it adds to drinks. Mordy Itzkowitz, owner, says, “The Coffee Bean & Tea Leaf company only serves powdered-based drinks – not syrups – which means that the powders have no high fructose corn syrup. This makes the end drink richer, thicker, and creamier while creating a stronger flavor that has fewer calories.” In addition, for winter, they have three “seasonal” flavors, with A Winter Dream living up to its name.
I find that my kids often can drink their protein more easily than they can eat it. There’s something about smoothies that is irresistible. And the varieties of powders is almost limitless.
Peanut Butter and “Jelly” Smoothie
I find that, sometimes, my kids like drinking their protein more than eating it. In this smoothie, the protein comes from the peanut butter, and the banana provides sweetness. If your fruit is not ripe, you can always add two dates with the banana or two tablespoons of sugar to it afterwards, although my kids like it without the extra sugar. Acai puree would work in this recipe instead of the strawberry. The berry is very low in sugar, though, so you'd have to increase the sweetness factor. The super-big plus of peanut butter protein powder is that it has almost no oil in it, so you get the flavor without the fat.
1 frozen banana
1 c. almond milk or milk
2 scoops peanut butter protein powder
1 T. hemp seeds, optional (can be found at Trader Joe’s)
1 c. frozen strawberries
Cut frozen banana into small chunks so they are easier to blend. Puree the milk, banana, peanut butter powder, and hemp seeds. Add the frozen strawberries and puree again. Pour into glasses and enjoy!
Edible Rice Bowl
Edible bowls are sweeping South America – apparently one of a number of new trends coming from there (who knew?). Any trend making an adorable package for eating saucy food will get my vote as a brilliant new trend. I love making edible containers. I think they look adorable – and you can eat them. These mini-rice bowls are perfect for appetizers. If you want to use them as a main course, you simply need to use a bigger mold. The inside of a metal bowl (any oven-proof bowl) would work.
24 muffin-tin-sized edible bowls
2 c. freshly cooked short grain rice
2 eggs
1 T. soy sauce
Pam
Preheat oven to 450°. Cook rice. The short grain variety is a little more pliable, which is good to form the bowls. Also, using fresh rice works best, but if you want to use leftover rice, just make sure you store the rice in a ziplock bag that has all the air pushed out. (The oxidation dries out the rice, and dry rice is not good for this dish.)
Mix the rice, eggs, and soy sauce. (The soy sauce is not required but adds a little salt and color to the bowl.) Spray 24 muffin wrappers with Pam and place in muffin tins. Put approximately 1.5 tablespoons of rice mixture in each. With moist hands or the back of a spoon press the rice up the sides of the muffin wrapper until rice covers the entire wrapper. Bake at 450° for 15 minutes until the rice is set. Pull out of oven, and fill. These bowls can hold a variety of food. Something saucy but not too soupy is perfect.
Indian Dahl
This dish is perfect for serving in the edible rice bowl. Add diced red peppers, parsley, or cilantro as a garnish to add color.
1 c. diced onions
2 T. oil
2 tsp. turmeric
2 tsp. mustard seeds
1 T. ground cumin
1 tsp. fresh grated ginger
2 whole red chilis (optional)
2 bay leaves
3 c. yellow lentils
1 T. red chili powder (optional)
1 medium diced tomato
1/2 tsp. salt
2 T. fresh cilantro
1 T. garam masala (can find at Whole Foods)
1 tsp. fenugreek (can find at A to Z)
In a large saucepan sauté oil and onions over medium heat until translucent. Add the turmeric, mustard seeds, cumin, bay leaves, ginger, and red chilis, for about two more minutes until aromatic. Add the lentils. Add water until they are covered by two inches of water. Partially cover and simmer for 25 minutes, stirring occasionally. Stir in the tomatoes and salt, and cook for 3 to 4 minutes, stirring often, until the lentils cook down and get saucy. Stir in the cilantro, garam masala, and fenugreek. Serve in an edible rice bowl (or with rice on the side) and enjoy!
At Sweet and Good Catering, we are having a raffle just for our Where What When readers! If you email: Bshor@sweetandgoodcatering.com, you will be entered to win six cookie shot glasses! These are sealed with chocolate and can have milk (or any liquid) as well as chocolate mousse. They can either be regular chocolate chip cookies or gluten free. Bracha Shor is owner and chef of Sweet and Good Catering.
