News Column

Good Eats: Feast of the Epiphany

Jan. 1, 2013

Heather McPherson

Feast of the Epiphany
Epiphany Cake

Twelfth Night dinner. Feast of the Epiphany. The Feast of the Three Kings. Three Kings Day. Whatever you choose to call it, the Sunday celebration officially marks the end of the winter Christmas holidays. Today at OrlandoSentinel.com/thedish I've got a diverse menu of Epiphany favorites.

In the meantime, let's dish:

It's time to shake up the kitchen crystal ball and see what the future holds. Here are three key trends stirring the pot for the home cook in 2013:

Online groceries: Online shopping is slowly going mainstream. A 2012 global Nielsen survey found that 26 percent of respondents planned to buy food and beverage products using a digital device in the next three to six months, up from 18 percent in 2010. In the U.S., IBISWorld is forecasting annual growth of 9.5 percent in the sector. Some of my fave sources are iGourmet.com, Dartagnan.com and LaTienda.com.

Ancient grains. Teff, consumed for thousands of years in Ethiopia, is a gluten-free super grain that is full of essential amino acids, high in protein, calcium and fiber. As consumers embrace ancient grains like quinoa and millet, we'll see more interest in teff flour and recipes that incorporate the tiny grain. Locally you can find teff flour and whole grain teff in most health-food stores that sell bulk grains.

Community supported agriculture. The interest in community supported agriculture continues to grow with the demand for fresh and local food. In these programs, consumers support a farm by paying a fee -- becoming, in essence, farm members or share holders. In return, they receive an agreed upon amount of fresh produce during a growing season. It's easy to locate farms through the "CSA" tab at localharvest.org.

On a broader note, the annual McCormick flavor forecast, which is not as commercially self serving as you might think, has identified five cooking and eating trends for 2013:

1. No apologies necessary: Diving headfirst into sumptuous flavors to enjoy the gratification of a momentary escape. Examples include recipes that combine bitter chocolate, sweet basil and passion fruit; or rum, charred orange and allspice.

2. Personally handcrafted: An artisanal approach to cooking that incorporates homemade condiments and baked goods. Examples include the use of cider, sage and molasses in a rustic tarte tatin; or creating rosemary smoked tomato jam for poached eggs.

3. Empowered eating: Creating wellness through a flexible approach that combines ancient grains and full-flavored seasonings. Examples include a blackberry-clove vinaigrette on Swiss chard salad with farro, a grain that has a nutty taste similar to brown rice; or dukkah-crusted fish (dukkah is a blend of cumin, coriander, sesame and nuts) with broccoli.

4. Hidden potential: A waste-not mentality, uncovering the fullest flavors from every last part of the ingredient. Examples include hearty meat cuts and cinnamon sticks in recipes such as Lamb & Plantain Koftas With Tomato-Yogurt Sauce.

5. Global my way: Cooking without borders and using ingredients beyond their traditional roles in ethnic cuisines. Examples include reinventing the tangy flavors of barbecue and steak sauces with ingredients such as katsu sauce, a blend of applesauce, onion, tomato paste, carrots and soy sauce; and Mexican caramel sauce.

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Distributed by MCT Information Services



Source: (c) 2013 The Orlando Sentinel (Orlando, Fla.)


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