Those two words were the first to jump out at me from this year’s McCormick Flavor Forecast. In what sounds like one of the most fun jobs in the world, their team of chefs, food scientists, and market gurus work all year to identify trends in food. Using those trends as a jumping-off point, they then seek out the flavor combinations that best exemplify each one. After months of
playing around in the kitchen work, they have distilled the cooking zeitgeist down to five Trends of Global Flavor, each with two sets of ingredients designed to evince the philosophy (I would almost call them Trends in Food Philosophy, but that might sound too poncy).
A side objective of these flavor pairings is to push the envelope a bit, maybe combining things in unusual ways or introducing lesser-known ingredients to a wider audience. Like in Empowered Eating, where Dukkah (a delightful mix of spices, seeds, and nuts that hails from Egypt) livens up broccoli, or Global My Way, where cajeta (a Mexican goat milk caramel) is joined with anise. As I look over the range of trends, a few things seem to repeat, or be representative of even broader trends. I’m seeing:
- Bitterness – on display in the smoked tomato, chocolate, molasses (don’t worry, those aren’t together), and the aforementioned charred oranges
- Hazelnuts – (hooray!) used in the Dukkah and paired with artichoke and paprika in Hidden Potential
- Tropical flavors – rum, passion fruit, plantains, chili peppers (again, not together, but why not?)
I’m telling you all of this because McCormick (in France, Ducros) has given me the opportunity to preview this year’s forecast, which brings me back to the charred oranges. Paired with allspice and black rum under the category “No Apologies Necessary”, the allure of smoky, caramelized oranges was irresistible to me. When I had a Skype interview with McCormick’s executive chef Kevan Vetter, I mentioned how that particular combination called to me, making me think of hot drinks by the fireplace, or warming up after being out in the snow. Interestingly, he had nearly opposite associations with the mix, saying it had been conceived as a sort of “tropical getaway”. But that’s what’s so much fun about working or playing around with ingredients. You give ten people the same mystery box and you’ll probably get ten different takes on the best dish to make from it. That could probably happen with just one person, too. I mean, given these three, I’ve already jotted down at least four different recipes I’d like to experiment with. Charred orange eggnog, anyone? How about an orange brûlée tart or charred orange and allspice ice cream with rum caramel sauce?
For now, though, I’m pretty content with this take on vin chaud, the hot spiced wine that is near-ubiquitous this time of year in France.
Vin Chaud aux Oranges Brûlées
Inspired by the McCormick Flavor Forecast for 2013, this is more more focused – and dare I say “tropical” – version of the classic winter beverage. Allspice alone takes the place of a blend of spices, the charred oranges add lovely smoky bitter notes, and a finish of dark rum warms you through and through.
2 large oranges
2 Tbsp. Turbinado sugar (also called cassonade or raw sugar)
1 bottle (750 ml) red wine – no need for anything fancy here
10 allspice berries
¼ c. Turbinado sugar
3 oz. (85 ml) dark rum
- Heat your broiler and line a baking sheet with foil. Halve the oranges pole-to-pole, then cut the halves into 4-5 thick slices each. Lay them on the baking sheet and sprinkle with the 2 Tbsp. Turbinado sugar. Broil, checking frequently, until charred, about 5 minutes.
- Place the charred orange slices into a medium saucepan with the wine, allspice, and remaining ¼ cup sugar. Bring to a simmer, then cover, remove from heat, and let steep 15-30 minutes.
- Add the rum and heat everything back up before ladling, steaming hot, into mugs.
Originally published on Croque-Camille.
This post was sponsored by McCormick, but the opinions are my own.