2012 was a good year. As in years past, I have dedicated a post at the beginning of the year to highlight several blog posts that were popular and that resonated well with my readers. To see my foodie-flections for 2010 and 2011, simply click the year. With the popularity of Pinterest, food blogging has stepped up to an entirely different level, not too mention all of the other social media outlets. This year I have decided to break it down month by month and share the top 10 posts as calculated by page views along with my personal favorites each month. Enjoy!
Predictions for the future have always fascinated me. With a love for food and wine, learning what will be trendy and on point in 2013 was a “no-brainer” for me. I set forward to scan the web to learn what would be the next great food trends. After much research, I have highlighted a few that intrigued me along with the culinary buzzwords for 2013 as compiled by
York based restaurant consultancy group Baum+Whiteman.
- Pickling and brining are on the rise with pickles,
sauerkrauts and tart flavors. Old shrub
drinks from colonial times are making a resurgence as well as vinegar drinks from
Thailandand Koreawill influence craft cocktails. Asiais influencing American comfort food through Sriracha and Korean chili glaze made from scallions, Thai chili and lime.
- Locally grown and produced is stilll admired and seen anywhere from cheese, honey, wine, fruit, bread or chocolate.
- Popcorn is exploding (no pun intended) and it is now both savory and sweet. It can be a snack, in a cookie or ice cream or flavored with herbs.
- Artisan breads are back on the rise (again, no pun intended) and the possibilities are endless.
- Master Cicerones (certified beer sommeliers) are becoming more prominent. Beer pairings are restaurants are increasing on the scene. Just like wine
- Quality chocolate continues to be popular and 2013 should bring more savory ingredients infused in the dark varieties of chocolate.
- More and more alcohol such as vodka and gin will be infused with fancy flavors such as mango, kiwi, honey syrup, Chinese five spice syrup, maple bitters and citrus bitters. Other syrup flavors rising in popularity include: lemongrass, rosemary, pomegranate, cinnamon and ginger. It is all about the flavored syrups!
- Canning is cool again. With the locally grown trend here, why not preserve these delights through canning, curing and pickling.
Culinary buzzwords for 2013:
If you are not familiar with these foods, you will be in 2013 according to New York-based restaurant consultancy group Baum + Whiteman whose annual food trend setting report was recently released. From Gochujang, Quinine syrup to Shiso, these will soon become common place on your table or a restaurant near by.
- Togarashi - Japanese for chili peppers
- Yuzukoshi - A fermented Japanese paste made with chili peppers, yuzu (Asian citrus fruit) and salt
- Gochujang - Sweet and spicy Korean red bean paste
- Fermented “everything”
- Upscale donuts - Think foie gras jelly, kimchi donuts, hamburger donuts
- Aperitif-type wines
- Locally-sourced honey
- Spices - “Torridly hot, smoked, warm, aromatic and fruity” kinds
- White strawberries
- Green tomatoes
- Geranium leaves
- Shiso - Japanese leaves that belong to the mint family
- Charred octopus tentacles
- Hard cider
- Lobster rolls
- Charcuterie boards