December 30, 2009 11:04 AM
- Text
Hottest Food Trends for 2010
(CBS)
Like almost any trend, cuisines go in and out of style. Now that 2010 is right around the corner, it's time to take a look at the hottest things to expect in food.
Andrew Knowlton, restaurant editor at Bon Appétit magazine, shared his predictions for the biggest food trends of the new year -- and how to make some of them yourself, on "The Early Show" Wednesday.
"Early Show" Recipes Galore
2010 Trends:
Dish of the Year: Meatballs
This year, a lot of people returned to homey, comforting cooking, such as meatballs. Bon Appétit found them on both restaurant menus and kitchen tables all over the country.
Meatballs, according to Knowlton, are great to make at both at home and in restaurants because they are affordable, easy to make and delicious. Meatballs are also universal -- every kind of ethnic cuisine has some kind of meatball.
Cuisine of the Year: New Austrian
The ingredients and technique associated with this type of cuisine are becoming popular at restaurants around the country (and at home).
Austrian cuisine has Germanic roots -- and German food is popular now, as well. (You see craft beers and soft pretzels all over).
New Austrian foods are filled with bright flavors that make it perfect winter dinner-party fare.
Ingredient of the Year: Sriracha
Sriracha is our $5 secret ingredient. If you walk into any chef's kitchen or home, you will find sriarcha. Sriracha is a hot sauce with flavor -- it livens up every dish you put it on.
Sriracha is a great immigrant success story. David Tran came to the U.S. from Vietnam, and began manufacturing this sauce near Los Angeles in 1980 -- and they now sell more than 10 million bottles a year.
Chilies are the base for this sauce- - jalapeños are grown on a farm near the manufacturing plant, and when they ripen, they are pickled in salt, vinegar and preservatives.
Party of the Year: Modern Vegetarian
Bon Appetit chose this because eating vegetarian is not a big deal anymore. Eating vegetarian lost the negative stigma it used to have -- a lot of us do it and don't even realize it, according to Knowlton.
We picked this as party food of the year to show that a meat-free meal can be good enough to feature at a dinner party.
Desserts of the Year: All-American Comforts
For dessert of the year, we looked back to all those great treats your Grandma used to make, Brown Betty, bread pudding, coconut cake, etc. -- and all of them are making a comeback.
When times are tough, you look back to your youth and associate good times with good food. These desserts will definitely conjure up yummy and comforting memories from years past.
RECIPES:
Pork Meatball Banh Mi
The French-Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.
INGREDIENTS
HOT CHILI MAYO
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)
MEATBALLS
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
SANDWICHES
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs
PREPARATION
HOT CHILI MAYO
Stir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.
MEATBALLS
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet.DO AHEAD Can be made 1 day ahead. Cover and chill.
SANDWICHES
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
Spaghetti and Meatballs All'Amatriciana
Spaghetti and meatballs get spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, bacon stands in for the guanciale.
INGREDIENTS
MEATBALLS
6 ounces uncured apple wood-smoked bacon (about 6 slices), diced
2 large garlic cloves, peeled
2 pounds ground beef (15% fat)
2/3 cup chopped drained roasted red peppers from jar
2/3 cup panko (Japanese breadcrumbs)
2 large eggs
1/2 cup coarsely grated onion
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh marjoram
2 teaspoons dried crushed red pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
SAUCE
2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
2 large garlic cloves, peeled
6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
1 tablespoon (or more) extra-virgin olive oil
3 cups finely chopped onions
1 1/2 teaspoons dried crushed red pepper
2 cups dry white wine
1 tablespoon minced fresh marjoram
PASTA
1 1/2 pounds spaghetti
2 to 3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced fresh marjoram
Freshly grated Parmesan cheese
PREPARATION
MEATBALLS
Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap; chill.
SAUCE
Puree tomatoes with juice and garlic in batches in blender until smooth.
Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.
Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper.
Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.
PASTA
Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.
Lamb Köfte with Yogurt Sauce and Muhammara
The Middle East on a flatbread: Turkish meatballs, a tahini-spiked yogurt sauce, andmuhammara, a Syrian red pepper spread.
INGREDIENTS
YOGURT SAUCE
1 cup plain low-fat yogurt
2 tablespoons tahini (sesame seed paste)
1 tablespoon fresh lemon juice
1/2 teaspoon salt
KÖFTE
2 pounds ground lamb
1/2 cup minced fresh mint
1/4 cup coarsely grated onion
4 garlic cloves, minced
3 tablespoons paprika
1 tablespoon ground cumin
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
12 5- to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)
2 tablespoons (or more) olive oil, divided
2 large onions, halved through core, cut crosswise into 1/4- to 1/3-inch slices
MUHAMMARA
1/2 cup finely chopped drained roasted red peppers from jar
1/2 cup water
2 tablespoons (or more) pomegranate molasses
2 tablespoons chopped fresh Italian parsley
PREPARATION
YOGURT SAUCE
Stir all ingredients in medium bowl to blend. Cover and chill.
KÖFTE
Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.
Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.
Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
MUHAMMARA
Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.
Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
Pumpkin Seed Spaetzle
Pumpkin seeds give earthy flavor and lovely color to this side dish. This recipe is part of the New Austrian Cuisine menu.
INGREDIENTS
1/2 cup shelled raw pumpkin seeds
2 cups all purpose flour, divided
1 teaspoon salt
3/4 cup plus 2 tablespoons water
2 large eggs
1 large egg yolk
1 tablespoon pumpkin seed oil, plus additional for drizzling
1/4 cup (1/2 stick) butter
Ground nutmeg
SPECIAL EQUIPMENT
Potato ricer or spaetzle maker
PREPARATION
Finely grind pumpkin seeds with 1/2 cup flour in processor. Add 1 1/2 cups flour and 1 teaspoon salt; process just to blend. Whisk 3/4 cup plus 2 tablespoons water, eggs, egg yolk, and 1 tablespoon pumpkin seed oil in large bowl. Stir in flour mixture.
Bring large pot of salted water to boil. Working in batches, spoon batter into potato ricer or spaetzle maker. Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle. Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes. Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water. Transfer to large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Melt butter in large skillet over medium heat. Add spaetzle; sprinkle lightly with nutmeg and stir until heated through, 2 to 3 minutes. Season with salt and pepper.
Transfer spaetzle to large bowl. Drizzle pumpkin seed oil over and serve.
Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts
This seasonal salad is a great mix of colors and flavors. This recipe is part of the New Austrian Cuisine menu.
INGREDIENTS
3 tablespoons lingonberry preserves, divided
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 cup canola oil
1 large unpeeled Granny Smith apple, coarsely grated, divided
1/2 cup walnut halves, toasted, divided
4 cups thinly sliced red cabbage
PREPARATION
Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.
For more Bon Appétit recipes, go to Page 2.
Andrew Knowlton, restaurant editor at Bon Appétit magazine, shared his predictions for the biggest food trends of the new year -- and how to make some of them yourself, on "The Early Show" Wednesday.
"Early Show" Recipes Galore
2010 Trends:
Dish of the Year: Meatballs
This year, a lot of people returned to homey, comforting cooking, such as meatballs. Bon Appétit found them on both restaurant menus and kitchen tables all over the country.
Meatballs, according to Knowlton, are great to make at both at home and in restaurants because they are affordable, easy to make and delicious. Meatballs are also universal -- every kind of ethnic cuisine has some kind of meatball.
Cuisine of the Year: New Austrian
The ingredients and technique associated with this type of cuisine are becoming popular at restaurants around the country (and at home).
Austrian cuisine has Germanic roots -- and German food is popular now, as well. (You see craft beers and soft pretzels all over).
New Austrian foods are filled with bright flavors that make it perfect winter dinner-party fare.
Ingredient of the Year: Sriracha
Sriracha is our $5 secret ingredient. If you walk into any chef's kitchen or home, you will find sriarcha. Sriracha is a hot sauce with flavor -- it livens up every dish you put it on.
Sriracha is a great immigrant success story. David Tran came to the U.S. from Vietnam, and began manufacturing this sauce near Los Angeles in 1980 -- and they now sell more than 10 million bottles a year.
Chilies are the base for this sauce- - jalapeños are grown on a farm near the manufacturing plant, and when they ripen, they are pickled in salt, vinegar and preservatives.
Party of the Year: Modern Vegetarian
Bon Appetit chose this because eating vegetarian is not a big deal anymore. Eating vegetarian lost the negative stigma it used to have -- a lot of us do it and don't even realize it, according to Knowlton.
We picked this as party food of the year to show that a meat-free meal can be good enough to feature at a dinner party.
Desserts of the Year: All-American Comforts
For dessert of the year, we looked back to all those great treats your Grandma used to make, Brown Betty, bread pudding, coconut cake, etc. -- and all of them are making a comeback.
When times are tough, you look back to your youth and associate good times with good food. These desserts will definitely conjure up yummy and comforting memories from years past.
RECIPES:
Pork Meatball Banh Mi
The French-Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.
INGREDIENTS
HOT CHILI MAYO
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)
MEATBALLS
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
SANDWICHES
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs
PREPARATION
HOT CHILI MAYO
Stir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.
MEATBALLS
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet.DO AHEAD Can be made 1 day ahead. Cover and chill.
SANDWICHES
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
Spaghetti and Meatballs All'Amatriciana
Spaghetti and meatballs get spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, bacon stands in for the guanciale.
INGREDIENTS
MEATBALLS
6 ounces uncured apple wood-smoked bacon (about 6 slices), diced
2 large garlic cloves, peeled
2 pounds ground beef (15% fat)
2/3 cup chopped drained roasted red peppers from jar
2/3 cup panko (Japanese breadcrumbs)
2 large eggs
1/2 cup coarsely grated onion
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh marjoram
2 teaspoons dried crushed red pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
SAUCE
2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
2 large garlic cloves, peeled
6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
1 tablespoon (or more) extra-virgin olive oil
3 cups finely chopped onions
1 1/2 teaspoons dried crushed red pepper
2 cups dry white wine
1 tablespoon minced fresh marjoram
PASTA
1 1/2 pounds spaghetti
2 to 3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced fresh marjoram
Freshly grated Parmesan cheese
PREPARATION
MEATBALLS
Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.
Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap; chill.
SAUCE
Puree tomatoes with juice and garlic in batches in blender until smooth.
Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.
Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.
Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper.
Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.
PASTA
Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.
Lamb Köfte with Yogurt Sauce and Muhammara
The Middle East on a flatbread: Turkish meatballs, a tahini-spiked yogurt sauce, andmuhammara, a Syrian red pepper spread.
INGREDIENTS
YOGURT SAUCE
1 cup plain low-fat yogurt
2 tablespoons tahini (sesame seed paste)
1 tablespoon fresh lemon juice
1/2 teaspoon salt
KÖFTE
2 pounds ground lamb
1/2 cup minced fresh mint
1/4 cup coarsely grated onion
4 garlic cloves, minced
3 tablespoons paprika
1 tablespoon ground cumin
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
12 5- to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)
2 tablespoons (or more) olive oil, divided
2 large onions, halved through core, cut crosswise into 1/4- to 1/3-inch slices
MUHAMMARA
1/2 cup finely chopped drained roasted red peppers from jar
1/2 cup water
2 tablespoons (or more) pomegranate molasses
2 tablespoons chopped fresh Italian parsley
PREPARATION
YOGURT SAUCE
Stir all ingredients in medium bowl to blend. Cover and chill.
KÖFTE
Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.
Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.
Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
MUHAMMARA
Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.
Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
Pumpkin Seed Spaetzle
Pumpkin seeds give earthy flavor and lovely color to this side dish. This recipe is part of the New Austrian Cuisine menu.
INGREDIENTS
1/2 cup shelled raw pumpkin seeds
2 cups all purpose flour, divided
1 teaspoon salt
3/4 cup plus 2 tablespoons water
2 large eggs
1 large egg yolk
1 tablespoon pumpkin seed oil, plus additional for drizzling
1/4 cup (1/2 stick) butter
Ground nutmeg
SPECIAL EQUIPMENT
Potato ricer or spaetzle maker
PREPARATION
Finely grind pumpkin seeds with 1/2 cup flour in processor. Add 1 1/2 cups flour and 1 teaspoon salt; process just to blend. Whisk 3/4 cup plus 2 tablespoons water, eggs, egg yolk, and 1 tablespoon pumpkin seed oil in large bowl. Stir in flour mixture.
Bring large pot of salted water to boil. Working in batches, spoon batter into potato ricer or spaetzle maker. Slowly press batter into boiling water, shaking ricer occasionally to release spaetzle. Stir to prevent sticking, then simmer until cooked through and tender, 2 to 3 minutes. Using skimmer or large slotted spoon, transfer spaetzle to colander; rinse with cold water. Transfer to large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Melt butter in large skillet over medium heat. Add spaetzle; sprinkle lightly with nutmeg and stir until heated through, 2 to 3 minutes. Season with salt and pepper.
Transfer spaetzle to large bowl. Drizzle pumpkin seed oil over and serve.
Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts
This seasonal salad is a great mix of colors and flavors. This recipe is part of the New Austrian Cuisine menu.
INGREDIENTS
3 tablespoons lingonberry preserves, divided
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 cup canola oil
1 large unpeeled Granny Smith apple, coarsely grated, divided
1/2 cup walnut halves, toasted, divided
4 cups thinly sliced red cabbage
PREPARATION
Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.
For more Bon Appétit recipes, go to Page 2.
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