Trends & Melon De L'eau

Pulled pork, macarons, Tiny Tim doughnuts and an abundance of watermelon. These are the recent food trends I've noticed cropping up everywhere!


Photo Credit: Martini Boys, Little Nicky's
Little Nicky's opened a couple of weeks ago, just a stone's throw from my work. In addition to 
featuring their own special blend of espresso and Organic Fair Trade premium drip coffee, they make fresh mini doughnuts. (Tiny Tims!!)


The pulled pork trend is evident from the fact that Burrito Bandidos is now featuring a spicy pulled pork burrito. (That, and the billion BBQ-inspired slow food joints that keep opening up like Harlem Underground.) Look around: pulled pork is everywhere.
When I worked at Rahier Patisserie, macarons were a special sign of spring with all their colourful and pretty pastels. I've been seeing them all over town since February and they aren't showing any sign of letting up! MoRoCo, Nadege, Petite Thuet, LemonTree at St. Lawrence Market, La Bamboche, Pusateri's and Patachou all carry them- you basically can't escape.


Watermelon was also been making waves (pun) in mixology circles. I've seen and tasted watermelon lemonade, watermelon mojitos, and watermelon smoothies. I am definitely not complaining. In fact, I think we could all do with a little more watermelon in our lives.


Luckily, the National Watermelon Promotion Board (yes, such a thing exists) has been leveraging the chaos and excitement of the world cup in order to rank international watermelon recipes and determine a winner!


Today, I bring you the recipe from Italy, which came fifth in the esteeemed competition!
Balsamic Caramelized Onion Caprese


1/4 cup olive oil
1 large sweet onion, peeled and thinly sliced
1/2 cup extra dry vermouth
2 tablespoons of sugar
1/4 cup aged balsamic vinegar
1 pound buffalo mozzarella, sliced into 15 slices
15 squares of watermelon cut 2-1/2-inches (6 cm) wide, 1/2-inch (1 cm) thick
1 cup fresh basil leaves


In a large heavy skillet, heat oil over medium-high heat. Add onions and sauté for about 5 minutes until onions are golden in color and slightly toasted. Reduce heat to medium. Add the vermouth and sugar to the pan and simmer until most of the liquid has evaporated from the pan. Stir in the balsamic and sauté another few minutes. Remove from heat and cool.

Alternate slices of mozzarella and watermelon on a serving platter or up to 4 individual salad plates. Spoon onion mixture over watermelon and mozzarella slices. Garnish with fresh basil.
Makes 8 servings.



Per Serving: about 440 cal, 13 g pro, 21 g total fat (9 g sat fat), 50 g carb, 3 g fiber, 45 mg chol, 45 mg sodium. %RDI: iron 6%, calcium 6%, vit A 70%, vit C 80%


For more watermelon love, visit this website


Honestly, since I've been reading about the Zoku speedy popsicle-maker, I just keep imagining blending up watermelon and making popsicles in 10 minutes flat. Healthy and delicious!


What kind of recent food trends have you noticed?

4 comments:

  1. When Sur la Table features pans and mixes for Whoopie Pies, I'm thinking it's a trend that's going to hit here soon.

    ReplyDelete
  2. I think you are right, Christine. Thanks for commenting! I've seen the pans for Whoopie Pies at William Sonoma too!

    ReplyDelete
  3. And something else: it's slider this and slider that. (And, you know when Loblaw starts doing sliders that we've gone beyond a trend.)

    ReplyDelete
  4. Sliders are another great one! I keep watching Galen Weston in those ads.

    ReplyDelete