Brunch Food Forecast
The New Year means spicing up your pantry with some tasty new products. The Kitchen hosts have a few predictions for some new brunch food trends for this year.
Maple butter is also called maple cream or maple spread. Similar to apple butter, maple butter isn't made with any dairy, it's simply named that for its creamy, buttery texture. Maple butter is made by boiling down and whipping up pure maple syrup. You can use it to top fruit slices, ice cream, toast, oatmeal, waffles and yogurt, as a glaze on meat or as icing on cake.
Chia Jam looks just like other fruit jams, but is much more nutritionally dense. The seeds are packed with omega-3 fatty acids, fiber and protein. The chia seeds will also keep you feeling full because they expand in your stomach and hold 10 times their dry weight in liquid. The taste is a little less sweet and much looser than regular jam. You can use it just as you would regular jam--on toast, over yogurt or in oatmeal.
Peanut Butter Powder
Peanut butter is an American pantry staple, and this new powder version is a delicious twist on the classic. Peanut butter powder is made with peanuts that are pressed to remove most of the oil and fats. It has half the calories of regular peanut butter and 80% less fat. The taste is similar to the original version, but less sweet with a grittier texture. Try it mixed into smoothies, oatmeal, pancakes or waffle mix.
Vanilla Bean Paste
Home bakers should add vanilla bean paste to their pantry this year to step up their baking game. Vanilla bean paste is like an extract, but with a thicker consistency. It is a mixture of vanilla bean seeds and vanilla extract syrup. The paste won't water down baked goods or mess with wet-to-dry ratios in your recipes. Try it in your baked goods, or whip some into homemade whipped cream to serve with fresh fruit.