2011 Food Trend Idea Predictions from Kraft Foods, Recipes!

Kraft Foods has spent countless hours “researching”—dining both in and out with family and friends, shopping the local produce markets and grocery stores, thumbing through cookbooks, reading our favorite blogs, and trying out tons of new recipes—to determine what we will likely see in 2011.

When I visited Kraft Foods in November they showed us how they do this and some of the things they were looking into.  It was really cool!  They even have it figured out down to who has what in their pantry!

Here are Kraft Foods’ predictions and some delicious recipes to try!

Trend #1: Cinnamon in a savory dish

If you think of cinnamon as a baking spice, think again. More and more recipes are putting it to use the way Middle Eastern cuisines do: as a savory spice in main dishes. There are over 200 types of cinnamon that lend themselves to sweet or savory styles of cooking. The two principal varieties available in most grocery stores are:

• Ceylon, or “true” cinnamon, obtained from the inner bark of cinnamon trees native to Sri Lanka. This cinnamon is fine and crumbly with a higher oil content and a sweeter flavor than other varieties.
• Cassia, or Saigon, cinnamon, harvested from cassia trees found in Indonesia, Vietnam, and China. It has a more robust, spicy-sweet flavor.

Check out the spice aisle in your grocery or a local spice market and see what varieties you can find.

Moroccan Chicken Pie

Flaky layers of phyllo dough encase a savory, cinnamon-spiced exotic filling.

Trend #2: Thai food

Thai food, typically known for its noodles, soups and curries, has become one of the most followed food trends around the world. Characterized by the four main tastes of hot, sour, salty and sweet, Thai recipes rely on the combination of local spices with flavors from neighboring regions such as India and China—and the results are flavor extravaganzas. Thai cuisine is based on fresh ingredients, with quick cooking methods making it ideal for home cooking.

Bbq Pork “Noodle” Bowl

Fish sauce, called nam pla in Thailand and nuoc mam in Vietnam, gives Thai dishes that special taste. Not fishy at all, it’s a natural flavor booster.

Trend #3: Small plates

Less seems to be more as we move from entrée-size servings to appetizer-size servings. What a world of opportunity this opens in sampling menus that are catering to this trend by offering a variety of fresh-tasting, seasonal and flavorful dishes perfect for sharing with your friends and family. Everyone can pick one or two favorites to sample from the menu (or to make), and you’ve got a delicious and satisfying meal. It’s even catching on with desserts! We have Bourbon Cheesecake Shots that are sure to please.

Bourbon Cheesecake Shots

Tiny tastes are all the rage: These single “shots” of cheesecake really are right on trend.

Trend #4: Gourmet sandwiches

The sandwich has come a long way since the 1700s when John Montague, Fourth Earl of Sandwich, layered meat and cheese between two slices of bread, creating a meal he could hold in one hand while he played cards. And while cheeseburgers, grilled cheese and BLTs still rank among our favorites, we are getting more adventurous with our sandwiches.

Sandwich shops—ranging from quick-service casual to gourmet bakeries—are going up everywhere, and we’re seeing original and innovative options that incorporate local ingredients, global flavors, specialty condiments, and artisan breads. This month we decided to offer you a Chicken Marsala Wrap. It’s absolutely delicious!

Chicken Marsala Wrap

Bring an Italian restaurant classic to your winter table with these warm, easy-to-make wraps.

What food trends or new ways of cooking are you going to try in 2011?

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Girl on Fire

Photographer at Loudmouth Photography

Brandy is the wife to a carpenter/musician and the mother of 3 amazingly awesome homeschool/unschooled girls. Brandy is a Photographer as well as a Coach for the Weebellion as part of Rolling Rebellion Jr. Roller Derby. Brandy is passionate about many things and suffers from a very painful and degenerative neurological disease called CRPS/RSD.

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