Yum! Jan. 2: Food trends for 2006
Here are four food trends that the Test Kitchen tried in 2005 and think will be big in 2006.
Chocolate
We love the Lindt Excellence, Michel Cluizel and Valhrona 85% and 99% (cocoa solids) dark chocolate bars for their intense, full-bodied flavour with a touch of bitterness.
Sea salt
From soft, flaky, sea spray flavoured Maldon salt to smoked Welsh Halen Mon, just a pinch of this tasty stuff brings the simplest food alive.
Spanish foods
The full, pure flavours of sherry vinegar, Manchego and Valdeon cheeses, Serrano ham and Rioja wines gained attention this year and are going to be huge as more people become exposed.
Cocktail garnishes
This year saw a rise in flavoured rum, gin and vodka, but we think that 2006 will have a return to more classic cocktails with really fabulous garnishes. Sable & Rosenfeld's "tipsy" cocktail garnishes are the perfect finish for a Martini, Gibson or Manhattan. Their flavours include: Sake Sushi Tipsy Olives, Whiskey Tipsy Cherries, Vodka Jalapeño Tipsy Olives, Vermouth Tipsy Onions, Vermouth Tipsy Olives.
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