Food24
  • Recipes
    • Recipe Round-ups
    • New Recipes
    • Cooking with Lamb
    • Lunchbox
    • Pasta Recipes
    • South African Recipes
    • Chicken Recipes
    • Baking
    • Braai Recipes
    • Easy Weekday Meals
    • Plant-based Recipes
  • News
    • Food News
  • Videos
  • Drinks
    • Wine
    • Beer
    • Cocktails
    • Coffee
  • Newsletters
  • More
    • Cooking Guides and Tips
    • Create your cookbook
    • Plant-Based Family Meals
    • Win
No Result
View All Result
Food24
  • Recipes
    • Recipe Round-ups
    • New Recipes
    • Cooking with Lamb
    • Lunchbox
    • Pasta Recipes
    • South African Recipes
    • Chicken Recipes
    • Baking
    • Braai Recipes
    • Easy Weekday Meals
    • Plant-based Recipes
  • News
    • Food News
  • Videos
  • Drinks
    • Wine
    • Beer
    • Cocktails
    • Coffee
  • Newsletters
  • More
    • Cooking Guides and Tips
    • Create your cookbook
    • Plant-Based Family Meals
    • Win
No Result
View All Result
Food24
No Result
View All Result

Latest foodie fad

AP by AP
January 13, 2010
in Food News
0
Latest foodie fad
0
SHARES
47
VIEWS
FacebookTwitterPinterestWhatsapp

Pomegranate thyme and bing cherry balsamic may sound like salad dressings, and lemon chamomile crème custard may evoke thoughts of fancy teas, but they actually are cutting edge flavors in the latest fad to hit the U.S. baking scene: doughnuts.

So much for glazed and jelly.

Fresh off the nation’s fascination with cupcakes, bakers across the country are experimenting with gourmet flavor combinations and unorthodox ingredients in doughnuts, everything from meats to Cocoa Puffs breakfast cereal.

At Glazed Donuts Chicago, for example, mint leaves spring from the holes of iced mint mojito doughnuts. Baker Kirsten Anderson also adds grape jelly to the dough of her peanut butter and jelly doughnuts.

Paul Mullins, author of “Glazed America: A History of the Doughnut” calls them “designer doughnuts” and says the trend defies the stereotype of doughnut shops as smoke-filled havens for laborers lingering over burnt coffee and bad doughnuts.

“The chefs, they’re really skilled, they are really creative,” he says. “These designer doughnuts by regular Krispy Kreme-standards are pricey, but by haute cuisine standards, $5 (R37) or $6 (R44), that’s not that much.”

The doughnut-makers are playing with consumers’ notions of creativity and curiosity, Mullins says. “What in the world does a chamomile doughnut taste like? I don’t know if I’d want it on an every-week basis, but I’d give it a shot.”

Michelle Vazquez, owner of Mandarin Gourmet Donut Shoppe in Miami, Florida (home to the chamomile creation, as well as a guava and cheese variety), says her doughnuts are attractive to health conscious customers who want something “a little bit higher-class than a regular doughnut.”

She uses organic ingredients, trans fat-free oil, seasonal fresh fruits, Ghirardelli chocolates and cheeses such as savory French fromage blanc and creamy Italian mascarpone.

Mark Isreal, owner of Doughnut Plant in New York City, sees doughnuts as palettes for creativity and experimentation. He created a square doughnut filled with homemade jelly. Other recent flavors have included peanut butter, roasted chestnuts, cranberries and coconut.

The next cupcake?
Designer doughnuts are not as popular as cupcakes, which spawned a craze of cafes and bakeries, but the groundwork is there, says Sarah Levy, a pastry chef who owns two dessert shops in Chicago and is author of “Sweetness: Delicious Baked Treats for Every Occasion.”

“It’s an item where you can put a unique twist to it to kind of freshen it and make it exciting again,” she says. “It’s kind of a cool blank slate that you can doctor up and make them festive with different ingredients.”

At Voodoo Doughnuts in Portland, Oregon, owner Kenneth “Cat Daddy” Pogson says the bakery puts a signature stamp on doughnuts by using sugar cereals such as Fruit Loops and bacon strips as ingredients. The shop’s bacon maple bar doughnut came to be after a discussion about mixing savory and sweet flavors.

Back in Chicago, Anderson makes doughnuts for customers like Ellen Pecciotto of Chicago, who bought butternut squash and frosted apple cider doughnuts.

Anderson says she will continue to experiment with her doughnut flavors.

“There’s a lot of room for growth,” she said. “I think things are just beginning.”



Related Posts

Partner content: Support local with Lamb and Mutton SA, The Lazy Makoti and Chef Zanele  by #SharingTheLambLove
Partner content

Partner content: Support local with Lamb and Mutton SA, The Lazy Makoti and Chef Zanele by #SharingTheLambLove

March 5, 2021
The great rim debate: The circumference vs height of drinking glasses
Featured

The great rim debate: The circumference vs height of drinking glasses

March 5, 2021
Partner content: Dried Fruit Month – celebrating the real goodness of dried fruit
Partner content

Partner content: Dried Fruit Month – celebrating the real goodness of dried fruit

March 4, 2021
Next Post
At home with Glen Carlou

At home with Glen Carlou

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

coffee

5 new coffee trends you can expect for 2021

January 20, 2021
Here’s how you can create your own personalised family cookbook

Here’s how you can create your own personalised family cookbook

December 4, 2020
roast chicken

8 ways with rotisserie chicken

September 4, 2020
4 Ways I used meal planning to save money every month

4 Ways I used meal planning to save money every month

February 20, 2019

Popular this week

  • Which is better: no-name or premium brands? We tasted 17 different products to find the best value

    Which is better: no-name or premium brands? We tasted 17 different products to find the best value

    0 shares
    Share 0 Tweet 0
  • 27 February is Milk Tart Day: Celebrate with our greatest collection of milk tart recipes

    48 shares
    Share 0 Tweet 0
  • Chefs tell us 8 trade-secrets to making a truly fantastic Milk Tart at home

    23 shares
    Share 0 Tweet 0
  • Hassle-free family dinners: Here are 9 tray bakes we love

    21 shares
    Share 0 Tweet 0
  • If cauliflower can be pizza, it can be anything – 7 recipes that will stop you in your tracks

    3 shares
    Share 0 Tweet 0

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up
Footer

Quick links

  • Home
  • News
  • Videos
  • Win

Collections

  • New Recipes
  • Lunchbox
  • South African Recipes
  • Baking
  • Braai Recipes
  • Pasta Recipes
  • Dessert Recipes

Other links

  • Advertise with Food24
  • Editorial Policy
  • How to Pitch
  • Contact us

Not in the mood to cook?

Visit eatout.co.za to find the perfect restaurant near you.

eatout.co.za

© 2020 Food24.com. All rights reserved.

  • About us
  • Terms of Use
  • Privacy Notice
  • New Media
IAB
No Result
View All Result
  • Recipes
    • Recipe Round-ups
    • New Recipes
    • Cooking with Lamb
    • Lunchbox
    • Pasta Recipes
    • South African Recipes
    • Chicken Recipes
    • Baking
    • Braai Recipes
    • Easy Weekday Meals
    • Plant-based Recipes
  • News
    • Food News
  • Videos
  • Drinks
    • Wine
    • Beer
    • Cocktails
    • Coffee
  • Newsletters
  • More
    • Cooking Guides and Tips
    • Create your cookbook
    • Plant-Based Family Meals
    • Win

© 2019 Food24.com. All rights reserved.

Login to your account below

Forgotten Password? Sign Up

Fill the forms below to register

Subscribe to Newsletter

All fields are required. Log In

Retrieve your password

Please enter your username or email address to reset your password.

Log In
Close
Food24
Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.