Traditional with a twist en vogue for holiday snacks
November 28, 2011
Adrienne Brown
SPECIAL TO THE STAR
As delicious as mini quiches, sausage rolls and veggie trays have the potential to be, after just a couple of holiday parties, the same foods can get quite tedious.
This year, serve up something a little different and a little bit trendy to keep your guests interested.
Food trend expert Dana McCauley, Culinary Director at Janes Family Foods and a judge on the Food Network’s Recipe to Riches, says it’s important to stand out and put your own spin on your favourite dishes.
Here’s what’s hot for the 2011 holiday season:
Savoury éclairs
McCauley says savoury éclairs — your favourite choux-pastry now filled with pate and caviar instead of chocolate — are right on trend.
“They’re the hottest thing,” says McCauley, even though they’ve been around for a while and are now trickling down to catering menus.
More than likely, you’ll start to see these desserts-turned-appetizers at private holiday parties next year, so get ahead of the trend and serve them to your guests this season.
Comfort food mash-ups
In the middle of winter when you’re constantly on the go between holiday parties, there’s probably nothing you want more than a little comfort food.
Luckily, McCauley says “comfort food mash-ups” are hot this holiday season. Keep your eyes open for everything from mini mac and cheese to bite-sized chicken pot pies.
“People are taking classic comfort foods from North America and adding international flavours,” says McCauley.
For example, you can dress up your mini mac and cheese with curry flavours for a fresh take on a familiar dish.
Sustainable seafood
In terms of seafood, McCauley hopes people will ditch the tired, uninteresting shrimp ring. “The shrimp ring is over,” she says, “and it’s terrible for the environment.”
She hopes to see more people serving sustainable seafood, whether as a main dish or as part of an appetizer.
Visit Oceanwise.ca to learn more about smart seafood choices.
Cheese boards
“Every part of Canada has amazing cheese shops,” says McCauley, who loves French cheeses and English cheeses, but says there’s always equally fantastic cheese within 100 kilometres of most Canadian towns.
Set out a cheese board with local cheeses to get people talking.
Sliders
McCauley says sliders will continue to be popular finger foods this holiday season, but if you want to stand out, “make it your own and add some chutzpah to it.”
She suggests wild salmon or lamb burgers instead of the usual beef.
Back-to-basics drinks
This holiday season, the trendiest mixed drinks are actually the classics. “They’re not 25 types of alcohol mixed together,” says McCauley.
Champagne will be prominent this season — and “not just your basic kinds,” says McCauley. You may find yourself sampling small batch productions at a holiday party, rather than different wines.
Similarly, bitters are becoming more accessible, too. You’ll start to see all kinds of different bitters out there and their new-found popularity lends itself to classic drinks, such as gin and tonic. Bitters are the star flavour.
Cookie exchanges
Finally, McCauley says group cookie exchanges will be popular this year. Not only are they practical during the busy holidays, but they’re fun and have a special element of sharing.
Take a big batch of your favourites to exchange with friends then savour your free time — and a variety of homemade cookies — with family.
Watch Dana McCauley judge dishes by Canadian home cooks on Recipe to Riches, which airs every Wednesday at 9 p.m. EST on Food Network Canada.