Published December 4, 2015
Nation’s Restaurant News has a retrospective look at the trends that ruled desserts in 2015, and unsurprisingly salty flavors and inventive textures were two of the most predominant trends. Salt found its way into all sorts of dessert components, from ice cream to chocolates to bread pudding. If you haven’t yet added a salt-forward dessert to your menu, you really should consider it. salt is a flavor enhancer, making every ingredient it’s paired with pop, and big chinks of sea salt add enticing crunch to dishes.
The frigid weather last year had an effect on restaurant’s dessert menus, with chefs reaching for cosy flavors to warm up diners tired of the endless winter. Spins on classic comfort desserts worked well for this purpose, with dishes like creme brûlée, Bananas foster and warm brownies serving as as great winter warmers.
The trend for miniaturized, shareable versions of classic dishes has had a serious effect on the dessert world. Miniature pies, cheesecakes, and donuts act as the sweet counterpart to trendy appetizers like mini burger sliders.
What’s next on the horizon for dessert trends? Well, if this winter’s uncharacteristically mild temperatures continue, perhaps shaved ice and son-cones will be the hot trends of 2016.
Read the full article here: The Year in Desserts: Crunchy, Salty, Mini and More
Published December 4, 2015
Krispy Kreme, the all-American purveyor of hot and fresh glazed donuts and coffee, opened its first location in Africa recently. The new store in Johannesburg, South Africa, is Krispy Kreme’s 800th location outside the U.S. The franchiser who opened the South African store, Fournews Developments, plans to open over 30 more Krispy Kreme locations in the country by 2021. The company also operates the South African divisions of other chains like Cafe Fino, Smooch, and Newscafe.
Read the full article here: Krispy Kreme Opens First Store in Africa
Published December 4, 2015
History-minded oenophiles may soon get a chance to taste wines like those made during the time of Christ. Israeli researchers are analyzing grape seeds from archaeological digs to try to match them to similar modern grapes in an effort to recreate wine styles from 2000 years ago. The project has already produced one throwback wine, a white variety called marawi. The next wine the researchers plan to resurrect is another white, dabouki.
Read the full article here: What Would Jesus Drink? Israel Recreates Ancient Wines
Crunch and Salt Continue to Take Dessert World by Storm
Nation’s Restaurant News has a retrospective look at the trends that ruled desserts in 2015, and unsurprisingly salty flavors and inventive textures were two of the most predominant trends. Salt found its way into all sorts of dessert components, from ice cream to chocolates to bread pudding. If you haven’t yet added a salt-forward dessert to your menu, you really should consider it. salt is a flavor enhancer, making every ingredient it’s paired with pop, and big chinks of sea salt add enticing crunch to dishes.
The frigid weather last year had an effect on restaurant’s dessert menus, with chefs reaching for cosy flavors to warm up diners tired of the endless winter. Spins on classic comfort desserts worked well for this purpose, with dishes like creme brûlée, Bananas foster and warm brownies serving as as great winter warmers.
The trend for miniaturized, shareable versions of classic dishes has had a serious effect on the dessert world. Miniature pies, cheesecakes, and donuts act as the sweet counterpart to trendy appetizers like mini burger sliders.
What’s next on the horizon for dessert trends? Well, if this winter’s uncharacteristically mild temperatures continue, perhaps shaved ice and son-cones will be the hot trends of 2016.
Read the full article here: The Year in Desserts: Crunchy, Salty, Mini and More
Commentary
Comments closed