Page 8 - Wig & Associates Lakewood VILLAGE Newsletter ~ March 2020 Issue

food of the year

LIFESTYLE

he new year always brings
predictions about what trends
T will rise to popularity, and
when it comes to food, there are
plenty of trends already underway that
will no doubt continue to surge over
the next several months. The good
news is both your taste buds and your
health will likely benefit from the
latest trends in eating and cooking.

A CELEBRATION
OF GLOBAL FLAVORS
2020 is an exciting time to explore
new flavors from around the world.
A rich array of tantalizing ingredients
and dishes from Latin America, the
Mediterranean, Africa, the Middle
East and Asia can now be found in
restaurants and even grocery stores
almost everywhere—and if you can’t
find it in store, you can most certainly
find what you’re looking for online.
Thanks to the Internet, recipes
showcasing global cultures are also
easy to access. Americans are more
interested in expanding their palates
than ever before, unveiling a whole
new world of culinary experiences at TOP 2020 FOOD TRENDS
the click of a button.

A BUMPER CROP OF
PLANT-BASED FOODS example of a fast-casual restaurant that infused Caulifloodles while packing as possible—resulting in big, bold
A growing concern for showcases all these 2020 food trends, extra veggies and nutrients into your natural flavors.
environmentally sustainable diets including allowing customers to make diet. Going vegan? Simply remove the
—alongside the piqued interest in personalized substitutions. You can dine chicken! SEASONINGS WITH ADDED
a healthy approach to eating - has in or conveniently order for pickup or No matter how it’s ordered, there HEALTH BENEFITS
combined to create an increased delivery via the NoodlesRewards app. are never any artificial colors, flavors, Seeking more flavorful food can also
demand for plant-based foods. Menu options range from classic favorite sweeteners or preservatives, so clean provide health benefits. Certain herbs
This trend goes beyond traditional Wisconsin Mac & Cheese to new global eating in the new year is convenient and spices are trending not just due to
salads and fruit into a world of deeply delights like the Grilled Orange Chicken and easily customizable to any dietary their unique, strong flavors, but also
creative cooking, using a wide array Lo Mein, available in restaurants preference or need. because they have been shown to boost
of vegetables in all sorts of innovative nationwide. This worldly dish boasts the body’s immune system, provide
ways. This also means incorporating authentic Asian flavors in a slightly sweet CONSCIOUS EATING anti-inflammatory effects and contain
more plant-based protein sources and tangy orange sauce, complemented Clean eating means eating foods antioxidants. Ginger, turmeric, garlic,
like beans and legumes in dishes, by traditional Lo Mein noodles sauteed without additives and artificial cayenne and cinnamon are just some
using non-dairy milk substitutes like with fresh broccoli, carrots, snap peas, ingredients. Today’s diners and home of the latest spices touted as being
almond and oat milk, finding meatless Napa and red cabbage, then finished cooks demand transparency about especially good for you.
protein substitutions and cooking with grilled chicken, green onions, black ingredients and preparation. People Keep up with the latest food trends and
with natural plant-based sweeteners sesame seeds and cilantro. interested in clean eating want to check out all the easy ways to make clean
like agave syrup. You can even customize any dish see respect for the ingredients. In eating easy and delicious at more than
on the menu to suit your taste or diet. other words, they want to be able 450 Noodles & Company restaurants
CUSTOMIZATION IS Eating more plant-based foods this to recognize everything that’s on the nationwide at noodles.com. n
ALL THE RAGE year? Swap out Lo Mein for zucchini plate. They want their food to be
Noodles & Company is a great noodles (Zoodles) or the cauliflower- less processed, with as few additives ©2020 Brandpoint.
APRICOT PINE NUT TART

THE SUGAR DOUGH: • 1/3 cup Grand Marnier
• 2 1/3 cups cake • 1/4 cup orange juice
flour or pastry flour • Sugar dough (recipe below),
• 1/3 cup sugar or store-bought frozen pastry for
• 1/2 pound unsalted butter, a double-crust pie, thawed
chilled, cut into small pieces • 9 ounces shelled pine nuts
• 3 large egg yolks • 4 tablespoons unsalted butter,
• 1 to 2 tablespoons heavy cream at room temperature
• 1 tablespoon finely chopped
THE FILLING: orange zest
• 1 cup water • 2 tablespoons apricot jam
• 8 ounces dried apricots • Vanilla ice cream or whipped
• 1/3 cup sugar cream, for serving
DIRECTIONS half of dough. Refrigerate the lined pan. Roll taking care not to burn them. Stir the sugar THE SUGAR DOUGH
out the second half of the dough to a 10-inch and a third of the pine nuts into the apricots. In a food processor with the stainless-steel
THE FILLING (25-cm) square; then, using an inverted 9-inch Using the paddle attachment of an electric blade, combine the flour and sugar. Add the
First, prepare the filling: In a small (22.5-cm) round, cut out a circle. Loosely roll mixer, or a handheld electric beater, beat the butter and pulse until it resembles fine meal.
saucepan, combine the water, apricots, Grand up the circle around the pin and unroll onto a butter until fluffy. Stir in the cooled liquid In a small bowl, whisk together the yolks and
Marnier and orange juice. Bring to a boil over lightly floured sheet of waxed paper. Using a and orange zest. 1 tablespoon of cream. Scrape into the machine
medium-high heat, remove from the heat, and 1/2-inch (12-mm) circular cutter or pastry tip, Preheat the oven to 375 F (190 C). To and process until a ball begins to form, adding
leave to soak for 1 hour. cut out a random pattern of circles, leaving a assemble the tart, spread the jam over the a little additional cream if necessary. Remove
Meanwhile, divide the Sugar Dough in rim of dough about 1/2 inch (12 mm). Gather bottom pastry. Arrange the apricot mixture
half and, on a lightly floured work surface, up the cutouts and refrigerate or freeze for evenly on top. Sprinkle with the remaining the dough to a lightly floured surface and press
roll out one half to a circle about 1/8 inch (3 another use. Refrigerate the circle of dough. pine nuts. Top with the butter mixture. down into a circle. Wrap in plastic wrap and
mm) thick and large enough to line a 10-inch Strain the liquid from the apricots. Transfer Carefully top with the cutout pastry circle. refrigerate for at least 1 hour before using. Makes
(25-cm) tart pan. Loosely roll up the dough the apricots to a bowl and return the liquid Bake until golden brown, about 35 minutes. 1 1/2 pounds, enough for one double-crust tart. n
around the rolling pin, unroll onto the pan, to the saucepan. Boil until reduced to 3 Transfer to a rack. Serve slightly warm or at
and gently press into the bottom and sides. tablespoons. Set aside to cool. room temperature, accompanied by vanilla ice © 2020 Wolfgang Puck Worldwide, Inc.
With scissors or a sharp knife, carefully trim In a large skillet, lightly toast the pine nuts cream or whipped cream. Makes one 10-inch Distributed by Tribune
the edges, adding the trimmings to the other over medium heat, stirring constantly and tart, serves 8 to 10. Content Agency, LLC.
8