Thanksgiving Trend Watchers Test Recipes So You Don&#039t Have To

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Food &amp Wine's Grapefruit Cornmeal Cake made by Dunn and Patton.

Meals &amp Wine’s Grapefruit Cornmeal Cake created by Dunn and Patton. Courtesy of TheBittenWord.com hide caption

toggle caption Courtesy of TheBittenWord.com

For those who like to try new recipes at Thanksgiving, let Clay Dunn and Zach Patton be your guides. They’re the couple behind the meals weblog, The Bitten Word, and every year just before the vacation, they scan ten top food magazines to recognize recipe trends. Then they attempt out about 20 of the most intriguing recipes for a pre-Thanksgiving meal with pals, called Fakesgiving.

All Items Considered’s Audie Cornish was a guest at their Fakesgiving in October. She invited Dunn and Patton into the studio to uncover out which dishes they deemed the hits and the ones they thought had been duds.

Bon Appetit's Porchetta-Style Roast Turkey Breast made by Dunn and Patton.

Bon Appetit’s Porchetta-Style Roast Turkey Breast made by Dunn and Patton. Courtesy of TheBittenWord.com hide caption

toggle caption Courtesy of TheBittenWord.com

Here’s a choice of some of Dunn and Patton’s top picks for 2015.

  • Porchetta-Style Roast Turkey Breast from Bon Appetit. “It’s a turkey wrapped in scrumptious bacon. It has a paste of bacon and herbs on the inside, as it’s wrapped and rolled,” says Dunn.

  • Glazed Sweet Potatoes with Maple Gastrique from Cooking Light. Says Dunn: “It is indicative of a bigger trend in side dishes we see at the Thanksgiving table this year, which is inclusion of vinegar.”

Ancient grains in the mix: Cooking Light's Shaved Apple and Fennel Salad with Crunch Spelt prepared by Dunn and Patton.

Ancient grains in the mix: Cooking Light’s Shaved Apple and Fennel Salad with Crunch Spelt ready by Dunn and Patton. Courtesy of TheBittenWord.com hide caption

toggle caption Courtesy of TheBittenWord.com

  • Ancient grains are “a actually massive trend that we see all through the ten meals magazines we appear at recipes from,” says Patton. This year, the recipes “treated the grains in actually uncommon approaches. The barley may be smoked or the rye berries may well be pickled.” They chose a Shaved Apple and Fennel Salad with Crunchy Spelt from Cooking Light. The spelt “almost takes on the consistency of unpopped popcorn.” General, Patton says, it was a “refreshing salad, side dish with this excellent crunch from the fried spelt.”
  • Grapefruit Cornmeal Cake from Meals &amp Wine. “This in fact reflects a truly large trend we saw, which is this actual concentrate on citrus flavors and tropical fruit flavors, which once more is genuinely not some thing that is standard for the Thanksgiving table,” says Patton. “It is this actually dense cake that is really brightened by the flavors of grapefruit and then you pour over a sugar poppyseed glaze. It actually reminded me of the flavors of a lemon poppyseed muffin.”

And the duds:

  • Tex-Mex Green Bean Casserole from the Meals Network. “It really is much more cheese than green beans, it really is covered with homemade Dorito topping that you bake, it is a cheese bomb,” says Dunn.
  • Cran-Blueberry Sauce with Candied Ginger from Cooking Light
The Bitten Word's 2015 recipe word cloud showing what's trending in Thanksgiving fare.

The Bitten Word’s 2015 recipe word cloud showing what is trending in Thanksgiving fare. Courtesy of TheBittenWord.com hide caption

toggle caption Courtesy of TheBittenWord.com

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