January 14, 2010
Food trends turning toward unusual pairings, ethnic cuisine

Almond and Ale Pairing.jpgCooking gourmet at home and unconventional flavor pairings are among food trends forecasted for the coming year.

Spice giant McCormick have released the 10th anniversary edition of its Flavor Forecast, a report that details the trends that'll likely shape the way we eat.

Foods this year will be influenced by "bitter, warm and earthy notes," McCormick's Executive Chef, Kevan Vetter, said in a news release.

Here is McCormick's Top 10 flavor pairings for 2010:

1. Roasted ginger and rhubarb
2. Thai basil and watermelon
3. Caraway and bitter greens
4. Bay leaves and preserved lemon
5. Almond and ale
6. Turmeric and vine-ripened tomatoes
7. Pumpkin pie spice and coconut milk
8. Roasted cumin and chickpeas
9. Creole mustard and shellfish
10. Chives and fish sauce

To see more trends and get recipes, click on the link below.

Forecasted trends include gourmet dinner parties at home, using high-quality canned/pickled/preserved/dried/frozen ingredients year-round, more meatless entrees, ethnic cuisine on the backyard grill, new comfort cuisine and imaginative cocktails at home.

Click on the following link to get McCormick's recipe for an Almond-Ale Spritzer.pdf.

Click on this link to get the company's recipe for a Thai-Style Bolognese.pdf.

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