McCormick's 2008 Flavor Forecast

Lemon Grass and Lychee - Spice Company's Top 10 Flavor Pairings

Jan 2, 2008 Michele Meehl

Expect to see the old-world pairing of Chile Peppers with Cocoa, or perhaps the exotic combination of Asian Red Curry and Latin Masa on your favorite menus this year.

While the fragrant flavor pairing of Vanilla Bean and Cardamom certainly delights the senses, it may not seem like a big gastronomic stretch. Perhaps, the combinations of an earthy Rubbed Sage paired with an all-American Rye Whiskey or the coupling of Red Curry and Masa raises your culinary brow into genuine interest. If so, you’ll be in great company this year. In the just-released, McCormick Flavor Forecast 2008, these are just a few of the top 10 flavor pairings predicted to become the tastes to enjoy this year.

“When we see a new spirit of adventure with ingredients like lemon grass and lychee or red curry and masa, we know it’s an exciting time for food and flavor,” said Kevan Vetter, Executive Chef at McCormick. “Our team of chefs is constantly exploring new ways to experience flavor.”

What’s driving the flavor trends for 2008? According to McCormick, the largest spice company in the world, America collective desire and passion for discovering new ingredients, tastes and cooking techniques combined with an increasing interest in health and wellness are the influences behind this year’s predictions.

McCormick is at the heart of an extensive network of researchers, trend spotters, food technologists, sensory analysts, restaurant chefs, cookbook authors and TV food personalities to identify and forecast the flavors tempting our palate in 2008.

McCormick’s Top 10 Flavor Pairings:

Oregano and Heirloom Beans
Vanilla Bean and Cardamom
Chile and Cocoa
Coriander and Coconut Water
Lemon Grass and Lychee
Red Curry and Masa
Orange Peel and Natural Wood
Allspice and Exotic Meats
Poppy Seed and Rose
Rubbed Sage and Rye Whiskey

Intrigued and hungry? Try this burger with a twist today!

Wood-Smoked Chicken Burgers with Orange Peel Aioli

2 cups grape wood chips

Orange Aioli:

1/3 cup mayonnaise
1 tablespoon orange juice
1 teaspoon McCormick® Gourmet Collection® Orange Peel, Valencia
1/2 teaspoon McCormick® Gourmet Collection® Chives, Chopped

Chicken Burgers:

Ingredients:

1 pound ground chicken
2/3 cup shredded unpeeled Gala or Red Delicious apple
1/4 cup chopped red onion
3 to 4 tablespoons finely chopped McCormick® Gourmet Collection® Ginger, Crystallized
1/4 teaspoon McCormick® Gourmet Collection® Black Pepper, Coarse Grind
1/4 teaspoon salt
4 rustic artisan rolls or hearty hamburger rolls, such as mini ciabatta, sesame kaiser or whole wheat rolls, split and toasted
Field greens or baby lettuce leaves
4 slices bacon, cooked (optional)
Avocado slices (optional)

Directions;

Soak grape wood chips in enough water to cover for 1 hour. For the Orange Aioli, mix mayonnaise, orange juice, orange peel and chives in small bowl. Cover. Refrigerate until ready to serve.
For the Burgers, mix ground chicken, apple, onion, ginger, pepper and salt in large bowl until well blended. (Mixture will be soft.) Shape into 4 patties. Refrigerate until ready to grill.
Lightly coat cold grill rack with no stick cooking spray. Preheat gas grill to medium-high heat (375° to 400°F) for indirect grilling. Drain wood chips. Fill smoker tray with wet chips. Place tray on grill rack directly over lit burner.
When grill is hot and chips are smoking, place burgers on grill rack over unlit burner. Cover and grill 20 to 25 minutes or until burgers are cooked through (internal temperature of 165°F), turning once. Serve burgers on toasted rolls with Orange Aioli, field greens, and bacon and avocado slices, if desired.

Recipe used with permission from McCormick. For more recipes featuring the top 10 flavor pairings, visit www.mccormick.com.

The copyright of the article McCormick's 2008 Flavor Forecast in Food Trends is owned by Michele Meehl. Permission to republish McCormick's 2008 Flavor Forecast in print or online must be granted by the author in writing.