As we enter another year with all that's on our respective proverbial plates, I had to share some of the food trends that I have been reading about lately. Some I am all in on and others I'm not so sure how to feel about. You can be the judge.
First trend up at the plate is hot honey! Something so simple but so delicious and according to the food gods will be everywhere in 2025. There are so many companies that make specialty hot honeys and they are delicious! If you have time to shop and try them out on different dishes, definitely do so! If you are short of time and money, you can make a simple hot honey and home and poor it on practically anything. You spice lovers (like me) know that everything is better with a little kick. Here's a quick hot honey recipe for you in 2025:
What you need:
4 tbsp unsalted butter, melted
1/2 cup honey
1/4 cup dijon mustard
2 tbsp lemon juice
1-2 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
kosher salt
What to do:
To make the sauce, combine all ingredients in a bowl until smooth and creamy. If the sauce stiffens, warm in the microwave or on the stove top. Yes! It's that simple.
Second food trend that will be everywhere in 2025 is Asian flavors and Chains, like H Mart. I am a lover of Asian flavors and I have a pantry full of the basics you need to make just about anything Asian, so I am all on board with this trend. One of my favorite Asian flavor dishes is pad Thai and instead of buying those prepackaged flavor packets try and make your own. It is surprisingly easy to make and keep in a mason jar for up to a week. Here's how I make my pad thai sauce.
What you need:
1/4 cup light brown sugar, packed
1/4 cup boiling water
1/4 cup fish sauce
1/3 cup soy sauce
1 tbsp sriracha
2 tbsp fresh lime juice
1 large garlic clove, grated
1 tsp ground ginger
What to do:
In a mason jar, add the light brown sugar and pour the boiling water over the top. Give a quick whisk to dissolve any bits of the brown sugar that didnt dissolve. Then add in the fish sauce, soy sauce, sriracha, fresh lime juice. Grate in the garlic clove and add the ground ginger. Pop the top onto the jar and give it a really good shake (like your shaking a cocktail) and voila, all ready!
Functional Foods is a big one. The trend of non-alcoholic and non-caffeinated beverages like functional-mushroom drinks are all over the internet and probably your social media feed. Mushroom coffee is a big one that is supposed to have many adaptagens to aid in gut health and overall body function. I have to be honest with you on this one, and a preface it with I am a LOVER of mushrooms, but I would much rather eat them in delicious soup or with a sautéed breast of chicken then drink a cup of them. There are people that swear by it, if you can get past the interesting taste that it leaves in your mouth. To each his own, but I will stick with my morning joe for now.
So here's another trend I am excited about... Salty Snacks! Those of you who know me know I love a good salty snack and according to food trends, Seaweed will be all the rage this year. A childhood core memory hits me every time I eat or use seaweed in a dish. My neighbor across the street when I was growing up was Japanese and her mother always had a box in the kitchen filled with nori sheets. We would always steal a few and sit on the front steps crunching away on our salty little treat. Coming from an Italian household its hard to believe I would have ever even eaten a dark green flaky sheet that looks questionable, but I was all in! My love for Asian flavors runs deep and long I guess. Nori sheets are sold in snack packs, but you can also shredded them up and use them as a topper for a delicious poke bowl, or tear the sheets and add them to a delicious Miso Soup. Here's my recipe for a quick Miso Soup that will warm your soul this winter. So simple and so delicious.
What you need:
8 cups chicken (or vegetable) broth
2 cups water
1/4 cup miso paste
1 large garlic clove, grated
1 tsp fresh ginger, grated
1/2 cup firm tofu, diced into small cubes
2 nori sheets, torn into pieces
3 large scallions, thinly sliced
What to do:
Heat a small stock pot over medium high heat and add in the chicken broth and water and heat through, about 5 minutes.
Add in the miso paste and whisk into the warm liquid to dissolve. Then, using a microplane, grate in the garlic clove and ginger into the pot and stir in. Bring to a simmer and lower the heat to medium low and let cook for 10 minutes to have all the flavors come together.
Add in the cubed tofu, torn nori pieces and chopped scallions. Stir to combine and continue to simmer until the nori sheets wilt and scallions soften, about 5 minutes. Serve hot.
The drink of the year predicted by many sources will be The Manhattan. If you are a bourbon fan, you are all over this one! The dessert of the year... Pavlova! I have to be honest, I have never tasted a pavlova, so I guess this year I will have to give it a try.
Honorable mention goes to the micro food trends... lavender in drinks, foods that are made in pearl form like algae caviar and balsamic vinegar, dumplings of all kinds, freeze-dried foods, and my favorite (for exciting reasons) cookbooks and small gatherings.
Those last two are my jam.. and so i will shamelessly self plug here and say that if you are planning any gathering at your home this year, I would be honored to cook for you and your guests. You can email me at caperandolive@gmail.com or simply click here to submit an inquiry form about our in-home catering services and how we can help you have a memorable time with family and friends while enjoying delicious food with no worries of serving or cleaning up!
Happy New Year Everyone! Let's make 2025 an awesome one!
Love~
Annamarie
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