Food trends have always been a thing, and some of them we're very happy to have left behind. But others have faired much better, and are just as tasty today. Here are 12 classic 70s food trends that are just as tasty today, and while some have already made a comeback - others are definitely due for one!
Beef Fondue
I do love my fondue, and have made both beef and cheese versions of it for years. I prefer the version with red wine broth, as opposed to the oil variety, but really, it's all in the sauces and sides. I haven't seen this in many restaurants lately but oh, how I would love a good fondue place to get my fix without having to make it myself!
Wacky Cake
Wacky cake gets its name from the "wacky" fact that it doesn't contain milk or eggs. This makes it a cheaper baking option, and a very pantry-friendly one at that! Such a great option for those times when the sweet cravings set in, and the fridge is oh so empty...
Cheese Balls
Cheese Balls are a fun and flavorful snack or appetizer for any dinner party, and it's still a popular party snack. The savory, cheesy goodness provides a timeless treat that people of all ages love, but I actually have never had it. That changes now!
Here's a fun dessert version to try
Poke Cake
Poke Cake is a simple yet delicious dessert, known for its moistness and versatility. Originally made with Jello-O (and introduced as a way for them to sell more of this product!) it gets its name from the fact that holes are poked in the cake after baking, before a liquid (like Jell-O) is poured over it. Now I have no idea about the taste - but that baking process sounds too fun for me to pass up!
Quiche
Quiche is a savory custard pie with various fillings, and it's great because it's so versatile and can be made with so many different ingredients and seasonings. This eggy dish is one of my go-to dishes for brunch, and will stay on my menu for many years to come!
Carrot Cake
Carrot Cake's appeal lies in its moist, spiced layers and cream cheese frosting. It's the perfect balance of sweet, spicy, and nutty, which is why basically every bakery still offers it. I prefer making it at home, because that means I can triple the cream cheese layer...
Pasta Primavera
Pasta Primavera is a vibrant dish featuring fresh vegetables and pasta in a light sauce. It's a delicious pasta that's a bit on the lighter side - so it's perfect for spring and summer. Which might be why it's name is, quite literally, "Spring Pasta". I've made my own halloumi version for years, but this year I'm trying the classic recipe on for size.
Black Forest Cake
This decadent dessert is a masterpiece of layered chocolate cake, adorned with cherries and enveloped in fluffy whipped cream. The allure of Black Forest Cake lies in its perfect balance of rich, velvety chocolate, tart cherries, and luscious cream. You can find it at most bakeries, which is a testament to how good it really is. I might not make my own version, but I am definitely craving a slice from the bakery right about now!
Boeuf Bourguignon
Boeuf Bourguignon is a delicious French stew, with tender beef slow-cooked in red wine together with earthy mushrooms and caramelized onions. The slow simmering gives it so much flavor, and results in melt-in-the-mouth tender beef with a robust, savory taste that never goes out of style.
Watergate Salad
This dessert salad combines whipped cream, pistachio pudding, pineapple, and marshmallows to create a creamy, sweet treat with nostalgic charm. While the mix of ingredients does sound strange, it's supposedly quite tasty - and I really want to try it for myself. It's probably one of those dishes that sounds so strange, but just somehow works.
Cheese Fondue
Now this might just be my favorite dish ever. As a college student I'd invite my friends over for cheese fondue night, and it was always a big hit. Crusty bread, melted cheese, and all those condiments... this one definitely deserves a place on more menus!
Crepes Suzette
Crepes Suzettes is an elegant crepe dish where the crepes are flambéed in a zesty orange sauce. It sounds fancy, and the taste is well on par. Now which brunch place will be the first to start serving these on the reg?
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