- The Washington Times - Wednesday, February 13, 2008

Every winter, trend spotters come up with their list of what’s hot for the year.

Food prognosticators provide my favorite reads, not because I want to be the first on the block to try the yumberry, a subtropical fruit, but because I like to see where my eating habits fit in the spectrum of conventional to daring.

If you want to perk up your midwinter cooking or just satisfy your curiosity, here’s what’s on the trendiest plates:

• The yumberry, a fruit that’s high in antioxidants and tastes like cranberries, according to Datamonitor, an international market research company.

You probably won’t find yumberries in your supermarket produce section, but you may find it as an ingredient in fruit juices.

• Friendly bugs, called probiotics, to enhance your gut’s health are now in yogurt and some cheeses. You may soon be able to get the health benefits of certain bacteria in a chocolate bar.

• Tequila, especially premium flavored brands, will be very popular, according to Ann Mack, director of trend spotting at JWT, the New York advertising agency.

Miss Mack predicts that connoisseurs on a budget will switch from expensive fine wine to more modestly priced tequila flavored with minty herbs, coffee or honey.

• Homey foods, such as macaroni and cheese, are edging out sushi as restaurant fare, according to Miss Mack.

It’s the homey trend that catches the attention of this Two’s Company cook. However, instead of going out for food that tastes homemade, I’d rather prepare it myself.

The following recipe combines two of my favorite homey foods, hash and eggs, in one hearty entree. Serve this for brunch, and add a tequila and yumberry cocktail if you must.

Sausage and potato frittata

1 link raw bulk turkey Italian sausage (about 4 to 5 ounces)

1 tablespoon unsalted butter

1 tablespoon olive oil

2 small-medium new potatoes, cooked, peeled and thinly sliced

1 small red onion, thinly sliced

Salt and pepper to taste

4 eggs

2 teaspoons minced fresh sage or ½ teaspoon crushed dried sage

Remove turkey from casing and shape turkey into small meatballs the size of dimes. Place turkey in large nonstick skillet and brown on all sides until turkey is cooked through. Remove.

Heat butter and oil in skillet. Add potatoes and onion and cook over medium heat, stirring frequently for 5 minutes. Season lightly with salt and pepper. Return turkey to skillet.

Beat eggs together in bowl. Add sage and a light sprinkling of salt and pepper. Pour egg mixture over potato and sausage mixture. Turn skillet so eggs cover the entire surface. Cook over medium heat, turning skillet occasionally, until eggs are set and completely cooked, about 5 minutes.

If desired, place skillet under broiler for 30 seconds to brown top. Cut frittata into wedges to serve. Makes 2 servings.


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