Tuesday, April 13, 2010

Trends for 2010...

I found this list and more on Carol's Culinary Cues... check it out for more 2010 trends (all for the better I think).

McCormick (the spice company) Top 20 Flavor Pairings for 2010

[1] Roasted Ginger and Rhubarb: Exciting layers of spicy and sour, with warming notes and a powerful tang

[2] Thai Basil and Watermelon: A colorful study in contrasts offers a sweet, refreshing balance

[3] Caraway and Bitter Greens: An unmistakable spice tames the bitter bite of bold greens

[4] Bay Leaves and Preserved Lemon: Slowly coaxed flavor worth the wait, an aromatic mix of bitter, salty-tart and bright

[5] Almond and Ale: The bittersweet character of both ingredients makes a congenial, cozy and hearty match

[6] Turmeric and Vine-Ripened Tomatoes: Earthy and naturally sweet, this colorful, healthful blend is always in season

[7] Pumpkin Pie Spice and Coconut Milk: This lush, warm pairing reconnects with its tropical roots

[8] Roasted Cumin and Chickpeas: This globetrotting Mediterranean duet delivers warm, earthy flavor harmonies

[9] Creole Mustard and Shellfish: A vibrant pair that brings Gulf Coast gusto to any part of the country

[10] Chives and Fish Sauce: Savory fusion of French and Asian cuisines

McCormick also offers these insights on general food trends:

[1] In is the New Out – Big flavors and new definitions of “dinner party” bring the best of restaurant meals home

[2] Always In Season – Preserving the peak of ripeness for year-round enjoyment, fresh at the ready

[3] Meatless on the Menu – Mixing up the center of the plate

[4] Ethnic Sizzle – Tastes of the global grill, appearing in a backyard near you

[5] New Comfort Cuisine – A renewed appreciation for the integrity of ingredients and cooking techniques

[6] here the Cocktail Meets the Kitchen – Shaken or stirred, tasteful inspiration takes on new forms

No comments: