Crystal Gazing … Food Trends, Cocktail Culture and Wine wisdom

Being asked to “predict” what may be the next big food or beverage craze in 2019 is quite a compliment I feel. On one hand it’s telling that people have come to trust my experience in the hospitality industry over the last three decades, it also is a reminder that true wisdom comes with age. I prefer to keep my head wrapped around my overall work experience and not get hung up on the numbers game, however. Either way it’s still a challenge for one to surmise people’s palettes in this fast moving world we live in. Almost any ingredient you could imagine or perhaps even recognize is available to you immediately, either at your favorite supermarket, gourmet food store or on line.

The accessibility to international food products is quickly changing the way Americans eat and will continue to do so over the next decade. It is my hunch that over the next year you will find yourself purchasing spices and vegetables that you have never heard of before, but have definitely tasted in a restaurant dish or perhaps have been inspired to try at home after reading an intriguing recipe in a favorite magazine.

And speaking of home, as restaurants continue to pay their employees a more fair and well deserved wage, overall pricing will continue to creep up at our favorite dining establishments. This may lead to a slight decrease in the number of times we dine out per week which will then in fact increase our meals at home. Not necessarily a bad thing and definitely a gentle push to step outside your comfort zone and to begin purchasing and preparing foods that you are less familiar with.

A product you are sure to see more and more in 2019 are “Natural Wines”. Extremely popular in Europe over the past several years, the rage has finally crossed the pond and made it to America. Many of these natural wine producers claim that consuming their juice will keep you hang over free and that they are a much healthier choice. So what is Natural wine? It is wine made with minimal chemical and technological intervention, both in growing grapes and making them into wine. The term is used to distinguish such wine from organic wine and biodynamic wine because of differences in cellar practices. Natural wines are known for their funkier, gamier, yeastier characteristics and a cloudy appearance. They are often much less fruity and much more yeasty in their aroma profile than a typical wine, smelling almost like German Hefeweizen. Some natural wines are quite clean and fruity, however once you taste a few you’ll discover most lean towards the sour, yeasty end of the spectrum. The bottom line is if you are looking for some alternatives to your crisp and clean Sauvignon Blanc, Natural wines may be a fun and interesting alternative.

Personally I will be continuing to enjoy my favorite classic varietals, however, where I am intrigued to switch it up is in the new craze of alcohol free cocktails! Yes this is a thing and extremely popular in large metropolitan areas where mixologists are always trying to creatively outdo their neighboring barkeep. In the last 15 years, cocktails have evolved at an unbelievable pace. From barrel-aged Negronis and force-carbonated Cosmos to drinks spun in centrifuges. Meanwhile options for nondrinkers have pretty much stalled but that is quickly changing. Think “No-gronis” made with citrus peels, juniper, lime, ginger, and Sichuan peppercorns, or how about a cold-brewed Korean buckwheat tea that’s carbonated, served in a flute and topped with Meyer-lemon foam, which adds acidity and mimics Champagne? If you think these sound intriguingly delicious, your right they are. I’ve discovered a product called Seedlip, a distilled non alcoholic spirit that mimics a fine gin. A refreshing and insightful blend of Mediterranean orange, lemon peel, ginger and lemongrass with a dash of Sansho peppercorns. Shaken with ice and your favorite tonic and garnished with a sprig of thyme you actually would believe you were consuming a liquor based cocktail…….but you’re not.

So as much as I am honored to do some predicting on what you should be noshing on in 2019 I would like to offer this advise…….Allow yourself to experiment with new flavors in the upcoming year, however, don’t ever be embarrassed or intimidated to continue to enjoy and share what’s familiar and delicious to your palette. You never know when a food item that may be “old school” to you may not be to one of your friends or guests.

Happy New Year & Entertain Deliciously

Yield: Makes about 1-1/4 cup
A blend of nuts, seeds, and spices, the Mediterranean spice mix dukkah (dook-ah) is warm, complex, savory, and rich. Although not widely available, its components are, so it’s easy to make from scratch. Delicious on fish and pork, it’s also excellent sprinkled over mashed potatoes, roasted vegetables, or mixed with oil as a dipping sauce.

Ingredients

• 1/4 cup hazelnuts
• 1/4 cup pistachios
• 2 Tbs. whole coriander seeds
• 1 Tbs. whole cumin seeds
• 1-1/2 tsp. whole fennel seeds
• 3/4 tsp. whole black peppercorns
• 2 Tbs. toasted white sesame seeds

Preparation

Position a rack in the center of the oven and heat the oven to 350°F. Spread the hazelnuts and pistachios on a rimmed baking sheet and mix the spices on another rimmed baking sheet. Toast the nuts and spices (and the sesame seeds, if not already toasted) until fragrant and lightly golden, about 8 minutes for the hazelnuts and about 4 minutes for the seeds and spices. Let cool on the baking sheets, and then combine everything but the sesame seeds in a spice or coffee grinder. Pulse until medium grind. Stir in the sesame seeds. Store in an airtight container in the refrigerator.

Sure to be your favorite new “chip to dip”

INGREDIENTS

1 large ripe avocado
3/4 c. freshly grated Parmesan
1 tsp. lemon juice
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper

DIRECTIONS

• Preheat oven to 325° and line a medium baking sheet with parchment paper. In a medium bowl, mash avocado with a fork until smooth. Stir in Parmesan, lemon juice, garlic powder, and Italian seasoning. Season with salt and pepper.
• Place heaping teaspoon-sized scoops of mixture on baking sheet, leaving about 3” apart between each scoop. Flatten each scoop with the back of a spoon or measuring cup sprayed with pan release spray. Bake until crisp and golden, 15 to 18 minutes, then let cool completely. Serve at room temperature.

8 servings

3 large egg yolks.
3 tablespoons white vinegar.
1 1/2 tablespoons Dijon mustard.
1 cup plus 2 tablespoons olive oil.
3/4 cup canned large smoked oysters ,drained.
7 each oil-packed anchovy fillets, rinsed and dried.
1 tbsp lemon juice
Pinch Kosher salt and pepper

In a food processor with blade attachment place egg yolks. Turn on machine and very slowly incorporate oil. The mixture will quickly resemble a paste. Add remaining ingredients and purée until smooth. Adjust seasoning to taste.

Serve immediately as an accompaniment to a grilled steak or piece of fish or simply spread on grilled bread.

A delicious winter dessert reacquainting you with the simplicity of gelatin
16 servings

For the coulis

1 pound frozen Cranberries
2 cups sugar
1 cup water
1/2 cup freshly squeezed lime juice
1/2 cup Chambord Liqueur

Bring cranberries, sugar and water, and lime juice to a boil in a medium size saucepan. Simmer for 8-10 minutes.
Remove from heat and using an immersion blender puree until smooth.
Strain and Once cooled add liquor.
Pour a layer in glasses of choice , ideally mini wine or cordial glasses and place in a refrigerator.

For the Panna Cotta

16 oz Vitamin D Milk
6 oz sugar
16 oz Heavy Cream
4 tsp Gelatin
1 tsp Peppermint Extract

1. Bloom the gelatin in the cold heavy cream and set aside.
2. Bring the milk and sugar to a boil and remove from heat. Add the heavy cream. Cover wiith plastic food wrap.
3. Allow to cool for 20 minutes
4. Strain and gently pour over the cranberry coulis. Place in the refrigerator and allow to set 4 hours or overnight. Garnish with fresh mint and shaved white chocolate.

Entertain Deliciously

Jamie McFadden

www.sandyridgevineyards.com
www.snowbirdsvintners.com
www.cuisinierscater.com
www.jamiemcfadden.com
www.peasfoundation.org
www.orlandoculinarytour.com