Remember when I did the five food trends I didn’t get and promised I’d get to five that I think are pretty great?
Guess what we’re doing today.
1. “Beer as an Ingredient”
I’m sorry, was this not already a thing that everyone acknowledged should happen, always? Beer is like one of the best things to cook with, ever. End-of. Braises, stews and slow-cooks, they all benefit from the addition of beer. Chicken is best when beer roasted, and most meats don’t suffer. Hell, if even cake is made better by the addition of beer, that is a sign.
Rule of thumb: if a recipe says to add wine, add the same amount of beer and drink whatever’s left over. You’ll be a happy camper.
I promise you I’m not an alcoholic. But on the coattails of the overwhelming Southern-food-love that’s been sweeping since the end of last year, I was real excited to find bourbon making food trend lists! I’m mostly a beer girl, but if I have to pick a liquor I’m picking whiskey and if I’m picking my whiskey, I’m picking bourbon.
I love it by itself, but cooking with bourbon is a good second-best. It lends itself to all of the above things that beer does, and then goes the extra mile and makes so many sweet things great, too.
And, you know. The drinking. That’s pretty good too.
3. BREAKFAST ❤
It is a truth universally acknowledged that breakfast is the best meal, ever. That’s why brunch was invented, because people couldn’t get enough of how awesome breakfast was and they wanted an excuse to eat it more than once in the same day (citation needed). Breakfast is God’s gift to consumables. You can eat all of my favorite things at breakfast, and the ones that you can’t eat at breakfast? Whatever. I can live without them.
(Besides: name one.)
I’m eight different kinds of excited that breakfast is getting its day in the sun.
And yes, there are eight different kinds of excited.
4. Artisan Bread
As much as I hate slapping the word ‘artisan’ on anything and calling it a day, I actually really do like artisan breads– because artisan breads are really just fancy breads with nice flavors and generally better grains. So if succumbing to the vile ‘artisan’ trend in this instance means being able to have delicious bread all day every day (even when I don’t have the time to make it myself), then I think that’s a sacrifice I’m willing to make.
5. Veg Trends: Cauliflower and Brussels Sprouts
MORE OF THESE IN MY MOUTH, PLEASE. I have an unhealthy love of both of these vegetables, no matter how much that love may have been overshadowed in the past month by my newfound ardor for celery. I’m one of those weird people who liked brussels sprouts when they were a kid, so I’ve pretty much always been pro-sprout. And cauliflower? Who in their right mind could not love cauliflower?
And that concludes my Friday Five, known for the day as “Bee gushes about things she likes that she is glad other people appreciate”. Now it’s your turn: what food trends are you into this year– and which could you leave behind?