2011 FALL-WINTER TRENDS
Wednesday, October 19, 2011
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What food trends are in store for the 2011 fall-winter season? Check out this year’s trendy fall flavors below gathered from the PreGel Professional Training Center staff, Food & Wine's “Top 5 Trends in Restaurant Desserts” and Bon Appétit's “The 10 Biggest Food Trends of Fall 2011.”
Black pepper – yes you read that right, pastry chefs are experimenting with pepper, which adds a mild heat to desserts like tuiles and even cheesecake.
Brown sugar – not particularly new to the fall-winter flavor line-up, however, brown sugar is now being called out as the title ingredient in tea cakes, pound cakes and cookies.
Upside-down cakes – fruits star as the main ingredients in these easy-to-make cakes. Some great fall-flavored upside-down cakes include cranberry, plum, pear and apple. But you could try popular beneficial fruits such as goji berries and acai berries for something completely different this season.
Back to classic ingredients – with the season change the use of more “classic” fall ingredients, such as apples, cranberries and pumpkins will be prevalent. Seasonally popular for their availability among local resources, these fruits are riding the "eat local" trend hitting the industry these days.
Caramel – from frozen yogurt to doughnuts, caramel is proving to be popular this fall. Once out of style, caramel is back most likely for how wonderfully it pairs with fall flavors such as cinnamon and pear, which are also hot right now.
Pies – as predicted to be trendy this year, pies are bigger than ever this fall-winter season. Such combinations as apple pie with a cheddar cheese crust to cinnamon and caramelized pears can be found.
Protein-based desserts – protein items such as goat cheese and cheddar cheese are popping up in desserts everywhere, demonstrating an influence of sophistication this fall-winter.
