McCormick's Top 10 Flavor Pairings for 2007

A compelling list for those scratching their heads and trying to make sense of what is coming out of the modern kitchen:

Clove and Green Apple
Thyme and Tangerine
Tellicherry Black Pepper and Berry
Sea Salt and Smoked Tea
Lavender and Honey
Crystallized Ginger and Salted Pistachio
Cumin and Apricot
Toasted Mustard and Fennel Seeds
Wasabi and Maple
Caramelized Garlic and Riesling Vinegar

Apparently the list is based on input from flavorists, chefs, food writers, cookbook authors etc. I'm wondering who originated caramelized garlic and riesling vinegar, and who seconded it....

Full article is here.

This is curious to me, but I still don't really understand the nature of this report. Is it their forecast for flavors to come? Or a historic report of combinations which achieved some wider recognition? Or a list of new products they plan to sell in shaker top jars?

It sounds like the cheat sheet for an amateur mixologist looking to make a new gastrotail or something generated from the website discussed on the spleen parfait thread

By all rights, Faith Popcorn should have been involved.

Less of a forecast, more of a 'flavor pairings to watch' report - based on anecdotal evidence more than anything else, as far as I can tell. There are several flavor companies (like FONA) that predict trends by tracking occurences in menus and in magazine, and very interesting tools like Menumine! and GNPD from Mintel that track menus and mentions, albeit in database form. CCD in SF also publishes a flavor and food report.

As far as I can tell, this is slightly interesting because it pairs flavors, which most reports do not do. If suddenly thyme and tangerine start showing up on menus, we will know who to blame.

edited for painful spelling error that I blame on the jet lag

Yeah, the thyme and tangerine caught my attention also. I love thyme. It is my favorite herb, but I wouldn't think of matching it with tangerine (or any other citrus fruit). I think they just liked the way "Thyme and Tangerine" sounds. It is a bit like "time and temperature", ladies and gelatin.

Well, let me think about these

Clove and Green Apple
- don't much like Clove in any form, this sounds more like the latest Airwick
Thyme and Tangerine
- sounds good to me, lemon and thyme are common
Tellicherry Black Pepper and Berry
- yawn
Sea Salt and Smoked Tea
- not a big surprise
Lavender and Honey
- this is new?
Crystallized Ginger and Salted Pistachio
- I'm game for this one any time
Cumin and Apricot
- mining the Axis of Evil for flavors, huh?
Toasted Mustard and Fennel Seeds
- as a pork chop sprinkle sounds nice, but not revolutionary
Wasabi and Maple
- only if it's real herby wasabi, not the basically horseradish paste
Caramelized Garlic and Riesling Vinega
- sounds nice

JoelF wrote:Thyme and Tangerine
- sounds good to me, lemon and thyme are common

Actually, come to think of it, I marinated a leg of lamb in thyme and lemon on Xmas. I guess I was thinking more of the combo as a sauce. As a marinade, thyme and tangerine would be good. Thyme and lime also might work (and thyme and lime rhyme). I am not sure I get the crystallized ginger and salted pistachio one. I happen to have both of those things in my kitchen. I will give them a try (while I am waiting for the thyme and tangerine chicken to cook). I have heard of smoking things with tea (and of smoking tea), but I've never heard of smoked tea. Where can I get some? I searched for recipes using sea salt and smoked tea and found this one for Gravlax made with smoked tea instead of dill.
http://home.ivillage.com/cooking/recipe ... 4p,00.html

I'm waiting for the competing list from Penzy's

d4v3 wrote: I have heard of smoking things with tea (and of smoking tea), but I've never heard of smoked tea. Where can I get some?

Russian Caravan is a smoked tea that works in a pinch. Lapsang Souchong will also work, but may be a little more subtle. You can certainly find different smoked teas at Todd & Hollandif you don't feel like going on a scavenger hunt around town.

I've used smoked teas in marinades - works very well.

Queijo wrote:

d4v3 wrote: Lapsang Souchong will also work, but may be a little more subtle. You can certainly find different smoked teas at Todd & Hollandif you don't feel like going on a scavenger hunt around town.

Few years ago, I bought a Lapsang Souchong from Todd & Holland that was WAY powerful. My understanding is that the tea is dried out by exposing it to pine-burning fires, and the result is a very strong smokey flavor, almost overwhelming. Lapsangs have a lot of personality.

Hammond

Yes, I remember it being smokey...but I remember Russian Caravan being much smokier...hence the use of 'more subtle'. I suppose it is all about degrees.

I remember that the tea at that sushi place on Clark (Matsuhisa?) was a smoky green tea, and I kept sending it back because it seemed fishy. Turns out I can't drink the stuff without thinking someone's dropped some smoked salmon into my glass!

leek wrote:I remember that the tea at that sushi place on Clark (Matsuhisa?) was a smoky green tea, and I kept sending it back because it seemed fishy. Turns out I can't drink the stuff without thinking someone's dropped some smoked salmon into my glass!

Matsuya?

I know the flavor you're referring to, Leek. Some green teas seem to have an algae-like note that does come across as "fishy." Of course, I guess they could just be washing the sushi knives and teapots in the same water.

Hammond