Expect to see flavors that help us reconnect with time-honored favorites in modern, whimsical ways, according to the McCormick® Flavor Forecast™ 2009, an annual prediction of the tastes that will transform and inspire America’s menus. Familiar ingredients will be reinvigorated with inspired new flavor twists to create contemporary dishes.
“For example, combining global elements such as smoked paprika and a trendy natural sweetener - agave nectar - can transform a sauce for pork ribs or chicken from simple and expected to hip and exotic,” said Kevan Vetter, executive chef at McCormick. “This pairing represents a modern reinterpretation of sweet and smoky flavors, combined with a desire for all natural ingredients.”
The new trend report identifies 10 top flavor pairings predicted to define the year. The forecast is punctuated with a desire to recapture the joys of the dinner table and find pleasure, and a bit of playfulness, in the foods we eat.
The popularity of slow cooking has inspired an entirely new generation of recipes. Spicy Pulled Pork in Tart Cherry Sauce with Vanilla Slaw is an innovative twist on the traditional slow-cooked pulled pork sandwich. The Southeast regional classic is updated with the addition of two antioxidant-rich superfoods - cayenne and tart cherries - that bring a slow underlying heat and satisfying sweet and sour balance.
Warm Rosemary Brie Cake with Peach Preserves embodies the resurgence of just-like-grandma’s fruit preserves, reimagined with a savory partner. The juicy plumpness and intense, fresh-picked fruit flavors fuse with rosemary’s aromatic hints of pine and eucalyptus for a progressive interpretation of familiar flavors. The pairing reflects a nod to the future of new regional American cuisine.
For more recipes and deliciously simple ideas to enjoy the flavor pairings, visit www.flavorforecast.com.
McCormick Flavor Forecast 2009 Top 10 Flavor Pairings
Toasted Sesame and Root Beer
Cayenne and Tart Cherry
Tarragon and Beetroot
Peppercorn Mélange and Sake
Chinese Five Spice and Artisan-cured Pork
Dill and Avocado Oil
Rosemary and Fruit Preserves
Garam Masala and Pepitas
Mint and Quinoa
Smoked Paprika and Agave Nectar
Warm Rosemary Brie Cake with Peach Preserves
Preparation time: 20 minutes; cooking time: 35 minutes
1-1/4 cups flour
1 teaspoon baking powder
1 teaspoon McCormick Gourmet Collection Crushed Rosemary
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
3/4 cup sugar, divided
4 eggs, at room temperature, separated
1/4 cup milk
1, 8- to 10-ounce round Brie cheese
1/2 teaspoon McCormick Gourmet Collection Cream of Tartar
2/3 cup peach or apricot preserves, at room temperature
Mix flour, baking powder, rosemary and salt in small bowl. Butter and flour 9-inch springform pan. Slice Brie evenly into 3 horizontal layers. Place 1 layer, skin-side down, in center of bottom of prepared pan. Cut remaining 2 layers in half. Place, skin-side down, around Brie in pan so that most of the bottom of the pan is covered with Brie, leaving about 1/2-inch uncovered around edge of inside of pan. Set aside.
Beat butter and 1/4 cup of the sugar in large bowl with electric mixer on medium-high speed 3 to 4 minutes or until light and fluffy, scraping sides of bowl occasionally. Add egg yolks; beat on high speed until well blended, scraping sides of bowl occasionally. Beat in 1/2 of flour mixture, milk and then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally.
Beat egg whites in clean large bowl with electric mixer on high speed 2 minutes or until soft peaks form. Mix remaining 1/2 cup sugar and cream of tartar in small bowl. Gradually beat into egg whites. Beat until stiff peaks form. Stir 1/3 of the egg white mixture into egg yolk mixture until well blended. Gently stir or fold remaining egg white mixture into egg yolk mixture. Pour and spread batter over Brie to create an even cake layer.
Bake in preheated 325 degree oven 30 to 35 minutes or until toothpick inserted in center comes out clean. Run small knife or metal spatula around rim of pan to loosen cake. Cool about 30 minutes in pan on wire rack. Remove rim of pan. Spread top of cake evenly with preserves. Serve warm. Refrigerate any leftover cake.
Makes 12 servings
To Make Ahead: Prepare and bake cake as directed above. Cool completely. Cover tightly. Refrigerate. Several hours before serving, remove cake from refrigerator and bring to room temperature. Remove rim of pan. Place cake on baking sheet. Spread top of cake evenly with preserves. Heat in preheated 350 degree oven 15 to 20 minutes or until warmed through.
Nutritional Information Per One Serving: 290 Calories, Fat 14 g, Protein 7 g, Carbohydrates 34 g, Cholesterol 110 mg, Sodium 284 mg, Fiber 0 g
Spicy Pulled Pork in Tart Cherry Sauce w/Vanilla Slaw
Preparation time: 15 minutes; cooking time: 8 hours on LOW or 4 hours on HIGH in slow cooker
3 pounds boneless pork shoulder roast, trimmed
1/2 cup coarsely chopped dried tart cherries
a medium onion, cut into thin wedges
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
2 tablespoons instant espresso powder
1-1/2 teaspoons McCormick Gourmet Collection Crushed Red Pepper or 1 teaspoon McCormick Gourmet Collection Ground Cayenne Red Pepper
1 teaspoon McCormick Gourmet Collection Saigon Cinnamon
1 teaspoon McCormick Gourmet Collection Garlic Powder
1 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
10 sandwich rolls (optional)
Vanilla Slaw (recipe follows)
Place pork, cherries and onion in slow cooker. Mix remaining ingredients except rolls and Vanilla Slaw in medium bowl until blended. Pour over pork. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls with Vanilla Slaw, if desired.
Makes 10 servings
Slow Cooker Tip: For best results, do not remove cover during cooking.
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon McCormick Pure Vanilla Extract
1/4 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
1, 12-ounce package broccoli coleslaw
Mix olive oil, cider vinegar, Dijon mustard, vanilla and salt in large bowl until well blended. Add broccoli coleslaw; toss to coat well. Cover. Refrigerate until ready to serve.
Nutritional Information Per One Serving Pulled Pork: 330 Calories, Fat 18 g, Protein 26 g, Carbohydrates 16 g, Cholesterol 100 mg, Sodium 399 mg, Fiber 1 g
Nutritional Information Per One Serving Vanilla Slaw (about 1/3 cup): 44 Calories, Fat 4 g, Protein 0 g, Carbohydrates 2 g, Cholesterol 0 mg, Sodium 78 mg, Fiber 1 g