McCormick recently released its annual Flavor Forecast, highlighting flavor insights and inspirations from around the world.
“Our new, curated global platform is the place to discover what flavors are on the horizon, what everyone will be talking about, what you should be experimenting with and what flavors we dare you to try now,” says Kevan Vetter, executive chef for McCormick.
A major theme in this year’s forecast is seeds. McCormick invites food creators to discover less common seeds and experiment with more familiar ones in new ways.
“We’re talking seeds of the crunchy, citrusy, nutty, buttery and pungent form,” McCormick says in its report. “It’s time the whole world started sprinkling, cracking, crusting, toasting and of course eating them on everything, like overnight coconut guava basil seed pudding.”
One of the recipes McCormick offers as an example is cookies that feature toasted sesame seeds and black sesame seeds to create texture, color and a warm, nutty taste. The cookies can then be dipped in chocolate for an even sweeter addition.
Here is the recipe for Chocolate Dipped Sesame Cookies (45 one cookie servings), courtesy of McCormick:
- 3 cups flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon whole milk
- 1/2 teaspoon sesame oil
- 3/4 cup McCormick Gourmet™ Organic Sesame Seed, Toasted, divided
- 1/2 cup McCormick Gourmet™ Organic Sesame Seed, Black
- 6 ounces dark chocolate, melted
- Sift flour, baking powder and salt into a large bowl; set aside. Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add egg, milk and sesame oil; mix well. Gradually beat in flour mixture on low speed until dough begins to pull away from sides of bowl. Stir in 1/2 cup of the toasted sesame seeds and black sesame seeds. Divide dough in half. Form each half into a log, about 2 inches in diameter. Wrap in plastic wrap. Refrigerate 2 hours.
- Preheat oven to 375°F. Remove dough from refrigerator and cut into 1/4-inch thick slices. Place on parchment-lined baking sheet.
- Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- Dip each cookie in melted chocolate, coating about 1/3 of each cookie. Sprinkle cookies with remaining toasted sesame seeds. Let stand at room temperature on wax paper-lined tray 15 minutes or until chocolate is set.