Sweet and savory pies are predicted to top the list of foodservice trends for 2011, so says hospitality and foodservice expert Andrew Freeman. Chefs and operators can capitalize on this trend by using Peach Glen, Pa.-based Knouse Foods’ ready-made Lucky Leaf and Musselman’s pie fillings, according to the company.
Knouse pie fillings are available in an assortment of flavors, from deluxe apple, blueberry, cherry and lemon, to blackberry, apricot, peach, pineapple, raisin, red raspberry and strawberry. Knouse offers the following menu suggestions to create a variety of pies, tarts and cobblers for multiple dayparts:
- Breakfast/Brunch: Maple sausage, apple and sweet onion brunch tart
- Lunch/Dinner: Savory chicken and apple pot pie
- Desserts: Fluffy cherry lemon pie and easy blackberry cobbler
In addition to pies, Knouse highlights recipe ideas to help foodservice professionals meet the demand for these foodservice trends:
Health: Chefs are challenged with developing new ways to create dishes that meet new health mandates. Substituting for butter, mayonnaise and croutons with applesauce, apple butter and apples helps cut fat and calories for a flavorful and healthful balance. Start with these recipes: apple, chicken and wild rice salad; apple and vegetable salad; and low-guilt carrot cake.
Mini Portions: Andrew Freeman also predicts that "mini" will be the buzzword in 2011 foodservice -- mini everything, from mini portionsto mini desserts -- because it fits into tighter budgets. Leading recipes from www.knousefoodservice.com/ include chocolate chip cherry bars, apple crisp dessert and blueberry shortbread.