Just as Pantone releases yearly predictions of the colors that will brighten our lives, so does McCormick release yearly predictions of the flavors that will enliven our food. The spice company has released its annual Flavor Forecast, which includes tastes, yoked together, that McCormick predicts will appear on American menus during 2009. Here are some highlights.
Peppercorn and Sake. Sake has every right to be in the kitchen (and maybe in the cook) alongside the burgundy. Cooking with sake is not new to fusion cooks, but a lot of us will want to try chicken and udon in lemongrass-sake broth or flank steak marinated in sake and served with a peppery sauce. If you prefer your sake in a glass, for their version of the saketini the glass is rimmed, like a black and white martini, in crushed peppercorns.
Cayenne and Cherry. Playing hot and sweet flavors off of each other is a classic savory technique. While you're printing the recipe for spicy pulled pork in tart cherry sauce with vanilla slaw, catch up with your fellow slashfoodies' adventures with North Carolina BBQ slaw.
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