HUNT VALLEY, Md. (December 20, 2007) – The fragrant, visually stunning duo of poppy seed and rose captures America’s quest for the ultimate sensory experience. This combination is just one of McCormick’s top 10 flavor pairings featured in the just-released McCormick® Flavor Forecast™ 2008.

As the largest spice company in the world, McCormick keeps a finger on the pulse of flavor through an extensive network of researchers, trend experts, chefs, food technologists and sensory analysts. Together with leading restaurant chefs, cookbook authors and TV food personalities, they have identified the top tastes shaping how Americans will eat in the coming year.

“Our team of chefs is constantly exploring new ways to experience flavor – it is the heart of what we do,” said Kevan Vetter, Executive Chef at McCormick. “When we see a new spirit of adventure with ingredients like lemon grass and lychee or red curry and masa, we know it’s an exciting time for food and flavor.”

So what’s influencing the flavors of 2008? America’s escalating interest in health and wellness, the boundless passion for discovering authentic ingredients and cooking techniques from around the globe and the increased desire for local and artisan food are all driving forces in evolving our collective palate. McCormick explored these and other trends to develop the top 10 flavor pairings for 2008.

McCormick’s Top 10 flavor pairings:

• Oregano and Heirloom Beans: The intersection of functional food and fantastic flavor, this coupling is an antioxidant powerhouse.
• Vanilla Bean and Cardamom: A flavor match made in heaven taps into America’s growing passion for indulgent, yet approachable luxury.
• Chile and Cocoa: Old world authenticity in a modern context – the result is complex heat, depth, dimension and richness.
• Coriander and Coconut Water: The essence of the tropics coaxes nuances of a chameleon-like spice bringing forth light, clean flavors.
• Lemon Grass and Lychee: Exotic fruits from far away and the ever-growing popularity of Asian cuisines pave the way for this refreshing match.
• Red Curry and Masa: This duo brings together Latin and Asian influences to create a unique flavor experience.
• Orange Peel and Natural Wood: A new taste sensation is born when the smokiness of wood is matched with tangy orange peel.
• Allspice and Exotic Meats: This adventurous combination represents America’s pursuit of experimentation.
• Poppy Seed and Rose: An elegant and sensuous pair that captures the pursuit of cuisines from North Africa and the Middle East.
• Rubbed Sage and Rye Whiskey: A powerful, all-American team – sage is a wonderful complement to the dry, gutsy nature of rye whiskey, a historic beverage poised for a great renaissance.

Recipe: Rye on Rye Roast Beef Panini

• 1 can (14 1/2 ounces) low sodium beef broth
• 1/3 cup rye whiskey
• 1 1/2 teaspoons McCormick Rubbed Sage, divided
• 1/2 cup canola mayonnaise
• 2 tablespoons prepared horseradish
• 8 slices hearty rye bread with seeds (1/2-inch thick)
• 1 pound thinly sliced deli roast beef
• 1/2 cup jarred roasted red bell peppers, drained and sliced
• 2 cups arugula or chopped romain lettuce leaves

1. Preheat electric panini maker according to manufacturer’s directions.
2. Meanwhile, mix beef broth, rye whiskey and 1 teaspoon of the sage in medium saucepan. Bring to simmer on medium heat. Set aside, keeping au jus warm while preparing sandwiches.
3. Mix mayonnaise, horseradish and remaining 1/2 teaspoon sage in small bowl.
4. Lightly brush 1 side of each slice of bread with olive oil. Place bread, oiled side down, on a clean work surface. Spread top of each slice with 1 tablespoon of sage mayonnaise.
5. Top 4 bread slices with roast beef, red bell peppers and arugula. Top each with second slice of bread, oiled side up.
6. Place 2 sandwiches at a time on preheated panini maker. Cook 3 to 5 minutes or until bread is crisp and dark golden brown.
7. Cut each sandwich in half.
8. Serve with au jus in a large cup or small bowl for dipping.

Makes 4 servings of Rye on Rye Roast Beef Panini.

McCormick is a registered trademark of McCormick and Company, Hunt Valley, MD USA

Sage Cheddar Cheese Potato Casserole

HUNT VALLEY, MD – With the holidays just around the corner, home cooks should be sure to have eight essential spices on-hand, according to an analysis of holiday favorite recipes by McCormick, the world’s leading spice company.

The McCormick Kitchens found these eight essential spices are key to more than 180 holiday recipes that will be prepared in kitchens across America between Thanksgiving Day and New Year’s Day.

• Allspice
• Cinnamon
• Clove
• Ginger
• Nutmeg
• Sage
• Pure Vanilla Extract
• Poultry seasoning

“We looked at traditional favorites for the holidays and found that these eight ingredients really are the building blocks for all your meal occasions,” said Laurie Harrsen, Director of Consumer Communications at McCormick. “It’s a good idea now - before the holiday crunch - to be sure your pantry is properly stocked, so you don’t come up short when you’re putting together your Thanksgiving turkey, pumpkin pie or sugar cookies.”

McCormick’s “menu math” reveals that cinnamon tops the list, showing up in more than 40 recipes, from sweet potatoes, to glazed ham to French toast. Nutmeg is another holiday hero, the key to a perfect eggnog or butternut squash soup. And, nothing says it’s the holidays more than homemade gingerbread, making ginger a must-have for the season.

Home cooks can enjoy entertaining this holiday season with delicious recipes featuring these essential eight spices. For a spectacular starter, try the Holiday Pomegranate and Orange Salad. It combines allspice and cinnamon with the sweet, tart flavor of pomegranate juice for a special vinaigrette. Savory Herb Rub Roasted Turkey features poultry seasoning and nutmeg with other spices to season the turkey inside and out. And, Overnight French Toast makes an easy and indulgent New Year’s Day brunch. These are just a few of the holiday recipes available at www.mccormick.com.

Gingerbread Man Cookie

GINGERBREAD: A HOLIDAY CLASSIC

Gingerbread houses, gingerbread cookies, gingerbread cakes…there’s no better way to get in the holiday spirit than baking gingerbread for loved ones. Gingerbread is a tradition that brings family and friends together and kicks off the holiday baking season. To bring holiday bakers the very best, the McCormick Kitchens recommend this recipe for The Perfect Gingerbread Men. For more gingerbread recipes visit www.mccormick.com.

The Perfect Gingerbread Men

Preperation Time: 20 minutes
Refrigerate: 4 hours
Cooking Time: 10 minutes per batch

Ingredients:

• 3 cups flour
• 2 teaspoons McCormick® Ground Ginger
• 1 teaspoon McCormick® Ground Cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon McCormick® Ground Nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup molasses
• 1 egg

Directions:

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in another large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough to a thick flat disk; wrap in plastic wrap. Refrigerate 4 hours or overnight.
2. Preheat oven to 350°F. Roll dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
3. Bake 8 to 10 minutes or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1 to
   2 minutes. Remove to wire racks to cool completely. Decorate cooled cookies as desired.

Recipe makes 2 dozen Gingerbread Cookies

Eggnog Thumbprint Cookies

I can’t imagine a holiday celebration without a glass of eggnog, sprinkled with the spicy, sweet flavor of nutmeg. As chief spice buyer for McCormick, what fascinates me most about this simple holiday pleasure is where nutmeg comes from – both geographically and botanically. And, that takes me to Eastern Indonesia, where the vast majority of the world’s nutmeg is cultivated.

DESTINATION: Eastern Indonesia
Nutmeg Field Report

Nutmeg, the fruit of a tall, tropical tree, Myristica fragrens, is the source of not just one, but two aromatic spices – nutmeg and mace. Nutmeg is actually the seed from the fruit of the tree, which can grow to a height of 50 feet and live up to 75 years. Although the nutmeg producing tree bears some fruit year round, the main harvests are concentrated around March/April and October/November.

The annual world production of nutmeg is approximately 13 million pounds, relatively small when compared to the other holiday favorite – cinnamon. Indonesia grows about 75% of the world’s nutmeg, while Grenada is another major producer. Unfortunately, extensive tree damage from Hurricane Ivan in 2004 dramatically reduced the amount of nutmegs Grenada has been able to cultivate in recent years.

Native to the famous Molucca Islands, located in Eastern Indonesia, the first nutmeg trees grew on the eastern islands of Ternate and Ambon. Today, the majority of nutmeg trees are farmed in a series of small islands just north of Sulawesi, with one of the major islands being Siau. All the islands still border the Molucca Sea, and are located within 5 degrees north and south of the equator. Many have beautiful terrain, with lush green volcanic mountain ranges. Nutmegs grow best in elevations of 1,000 to 2,000 feet, and thrive very well in the nutrient-rich volcanic soil. The island of Siau has a large volcano which has been very active recently, making a visit there interesting to say the least! The only way to get to this island is by an all night ferry, in a pretty rough sea setting. Imagine arriving on this island exhausted, somewhat sea sick, only to be greeted by a very active volcano. Now this makes spice buying an adventure!

As I approach one of the many groves on Siau, I see tree branches full of yellow fruit, similar in size to nectarines. The outer portion of the fruit – the largest part – is fleshy and has the consistency of an unripe nectarine. It actually tastes like nutmeg! This part of the fruit is often used for making preserves and syrup.

When the fruit fully ripens on the tree, it naturally splits open, then falls to the ground where it is collected by the farmers. Breaking open the fruit reveals a lacy, scarlet red membrane that envelops a dark brown, brittle shell. The membrane is called the aril, which turns a dull red-orange when sun-dried by the harvesters. The dried aril is mace, which has a similar taste and aroma to nutmeg, but is slightly more delicate. After the mace is removed, what remains is the hard outer shell covering the nutmeg.

The nutmeg is extremely aromatic and has one of the highest amounts of volatile oil of all the spices. After sun-drying to develop its distinctive flavor, the outer shell is removed. Nutmegs are then sorted by size and visual appearance. The largest and most intact nutmegs are sold whole, and can be found in your local grocery store ready to be freshly grated. If you have a recipe that calls for mace, in a pinch, you can use nutmeg instead.

Nutmeg is one of the most popular holiday spices, and a part of nearly every cuisine. I enjoy nutmeg as a delicious flavor accent in vegetables, cookies, beverages and desserts.

Until our next adventure, happy holidays and best wishes for the New Year,

Al

Al Goetze is chief spice buyer for McCormick and Company, Hunt Valley, Maryland.

Field Greens Salad with Oranges, Strawberries and Chai Vinaigrette

DESTINATION: INDONESIA
Clove Field Report

McCormick’s chief spice buyer, Al Goetze, travels to exotic ports-of-call, trekking across varied terrain in search of the finest herbs and spices. In this journal entry, Al invites us inside his recent trip to Indonesia, where he inspected the clove crop.

One of the things I find so fascinating about spices is the fact that they come from all parts of the plant or tree – roots, bark, leaves, fruit, flowers, and seeds. Cloves (Syzgium aromaticum) are the immature flower buds of a tropical tree in the evergreen family that is grown in Indonesia, Madagascar, Zanzibar, India, Brazil, and other countries. My focus this trip is Indonesia, the largest grower and consumer of cloves.

In ancient history, the trading world sought access to a cluster of islands in the Molucca Sea, which were renowned for their spices – in particular, cloves and nutmeg. Though war and political unrest controlled this region for hundreds of years, today the islands are part of Indonesia. My port-of-call was a town called Larompong, located on the southern half of Sulawesi Island, in the heart of a major clove growing area.

Buyung, my local business associate, met me at the port and escorted me to observe the clove harvest. We drove for several hours through the lush, green countryside. Magnificent volcanic
mountains provided a picturesque backdrop for our trek.

During the drive, Buyung briefed me on last year’s prosperous crop and this surprising tidbit: the Indonesian clove cigarette industry is the single largest user of cloves in the world, accounting for about 90 percent of all production.

Arriving in the first farming village, we noticed clove trees interspersed throughout the hillsides and property borders. Similar to allspice trees, most parts of the clove tree exude some degree of aroma and flavor, though the flower buds are most potent. Clove trees can live 100 years and reach heights of 75 - 90 feet. Many of the larger trees have permanent bamboo scaffolding built around them to facilitate access to the flower buds.

Cloves are an annual crop, and similar to cinnamon, its farmers view it as a long-term investment. The farmer cultivates, and carefully monitors, the crop from the sapling stage. It takes years for farmers to realize the fruits of their labor. Typically, saplings don’t even generate flowers for the first five years of their life cycle. Once a tree has reached maturity, following the monsoon season, flower buds rapidly develop in size and color. They change from green to pale yellow to pink, and from there, quickly turn red, indicating full maturity. It is critical to harvest the buds just prior to this bright red stage, when they are at peak flavor and aroma. The harvest usually lasts two to three months.

When the buds are ready to be picked, farmers manually break them off, along with the stems and leaves. They then separate the buds, by hand, from the stems and spread them in yards to sun dry for about a week. This is how the cloves achieve the characteristic dark brown color we’ve all come to recognize. Dried cloves are handled very gently to help prevent the round bud head from breaking off from the base. At McCormick, all dried cloves are manually inspected, one at a time, to insure the highest quality.

The flavor of cloves is strong, pungent and sweet – almost hot. Because of their perceived medicinal properties, they have been used throughout history as a breath freshener and also to provide relief from toothaches.

During the spring months, one of the best ways to enjoy the flavor of cloves is in a traditional glazed ham. Clove is also seeing a resurgence in popularity as a key ingredient in one of the trendiest flavors of the moment – chai. I’ve recently discovered a simple chai vinagrette that is a delicious accompaniment to salads and a unique way to enjoy this fragrant spice.

The distinctive flavor of cloves combines with cardamom, cinnamon and white pepper in a chai vinaigrette — the perfect way to dress up this sensational salad, creating a palette as bright as
the season itself.

Recipes using Cloves

Field Greens with Oranges, Strawberries and Chai Vinaigrette

The distinctive flavor of cloves combines with cardamom, cinnamon and white pepper in a chai vinaigrette — the perfect way to dress up this sensational salad, creating a palette as bright as the season itself.

Ingredients

Vinaigrette:

• 1/3 cup olive oil
• 1/3 cup orange juice
• 1 tablespoon sugar
• 1 teaspoon Chai Spice Blend* (below)
• 1/8 teaspoon salt

Salad:

• 1 package (about 6 ounces) field greens or baby spinach
• 2 seedless oranges, peeled and sectioned
• 2 cups strawberry halves
• 1/2 cup pecan pieces, lightly toasted

Directions

1. Mix Vinaigrette ingredients in small bowl until well blended.
2. Mix all Salad ingredients in large bowl. Toss salad with vinaigrette just before serving.

Makes 6 (1-cup) servings.

Sweet and Spicy Glazed Ham

Cloves are the star of this traditional ham topped with a delicious golden glaze, made with honey and brown sugar.

Ingredients

• 1/2 cup firmly packed brown sugar
• 2 tablespoons honey
• 1 tablespoon water
• 1/2 teaspoon McCormick Ground Cloves
• 1 ready-to-eat ham (about 8 pounds)
• McCormick Whole Cloves

Directions

1. Preheat oven to 350°F. Mix sugar, honey, water and ground cloves in small bowl. Place ham in large foil-lined roasting pan. Score top of ham in diamond pattern. Place whole cloves in centers and points of diamonds.
2. Bake 1 1/2 hours, basting during last 1/2 hour with spice mixture. Let stand 15 minutes before slicing. Makes 18 servings.

No-Bake Chai Cheesecake

The combination of chai and chocolate takes this easy cheesecake to new heights.

Ingredients

• 1/2 cup hot fudge dessert topping
• 1 prepared chocolate crumb crust (6 ounces)
• 2 packages (8 ounces each) reduced fat (or Neufchâtel) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon Chai Spice Blend* (below)
• 1 tablespoon McCormick Pure Vanilla Extract
• 2 cups thawed frozen whipped topping

Directions

1. Spoon fudge into crust, spreading evenly to cover bottom and sides of crust. Set aside.
2. Beat cream cheese, sugar, Chai Spice Blend and vanilla in large bowl with electric mixer until well blended and smooth. Gently stir in whipped topping. Spoon into crust.
3. Refrigerate 3 hours or until set. Heat additional dessert topping and drizzle over cheesecake before serving, if desired. Store leftover cheesecake in refrigerator.

Makes 8 servings.

* Chai Spice Blend:
Mix 2 teaspoons each:

• McCormick Ground Cardamom
• McCormick Saigon Cinnamon
• McCormick Ground Cloves

with 1 teaspoon McCormick Ground White Pepper until well blended.

McCormick® is a registered trademark of McCormick and Company, Hunt Valley, MD

Anise Seasoned Shrimp and Scallops

DESTINATION: TURKEY
ANISE Field Report

McCormick’s chief spice buyer, Al Goetze, travels to exotic ports-of-call, trekking across varied terrain in search of the finest herbs and spices. In this journal entry, Al invites us inside his recent trip to Turkey, where he inspected the anise crop.

Summer is the perfect time to enjoy anise seed. Its refreshing flavor is an ideal partner to the bold tastes of summer grilling. Though most associated with holiday baking, anise seed’s versatility has made it a popular ingredient year-round. I have just returned from Turkey where I took an early look at the forthcoming crop. Anise seed is indigenous to Eastern Mediterranean countries, including Greece, Turkey, Syria, and Egypt, and Turkey has one of the larger crops in the region.

My trip began at the Izmir Airport, where my business partner, Aysen, greeted me to embark on the 300-kilometer (200 mile) drive to the interior portion of Turkey. Most anise seed is cultivated in the southwestern towns of Denizli, Burdur, and Isparta. Like much of Turkey, this is beautiful country – a combination of farmland, lakes and mountainous terrain, with as many colors as an artist’s palette. Along the way, Aysen and I discussed this year’s crop projections. She told me that the harvest is expected to be healthy, which is great news because anise is definitely a flavor in demand.

After several hours of negotiating the narrow, winding roads, we finally entered the growing region. Cresting a hill, we came upon the farms, which are relatively small, and spread over flat parcels of land in and around the mountains. Like cumin, anise seed is a rotation crop, grown with barley, corn and wheat. The fields are sown in February and March, just prior to the arrival of the heavy rainy season. Nearing the time of the harvest, which is when I arrived, the weather turns sunny, very warm and dry.

The anise plant, Pimpinella anisum, or anason, as it’s known in Turkey, grows rapidly to a height of two to three feet and has beautiful, circular, feathery leaves and a canopy of small white flowers. If you close your eyes and picture the Queen Anne’s Lace that grows along the roadside in North America, you’ll have an idea of what a flowering anise plant looks like. The flowers are eventually replaced by seeds, which are crescent-shaped, strongly aromatic and full of licorice flavor and piney undertones, similar to fennel. The anise plant belongs to the same family of seed-producing plants as dill, caraway, coriander, cumin, and fennel.

Typically, the anise seed harvest begins in early June and continues into August. As we drove deeper into the growing areas, we came upon a field where harvest had begun earlier than expected. It was quite interesting to see the cut plants, hand-piled in the shape of teepees, sun drying in the fields. Once the drying is complete, farmers separate the seeds from the stalks using a basic threshing machine.

One of the most fascinating things, I find, about anise is the fact that farmers have been cultivating and harvesting the seed this way for centuries. Anise has been traced back to 1500 B.C. It was believed to aid digestion and was also a breath freshener, perhaps one reason for its prevalence in desserts and after-dinner drinks, such as Raki, the national beverage of Turkey.

After we finished inspecting the fields, Aysen and I stopped in a nearby village for dinner. There, we were treated to some wonderful lamb and fish dishes, and, of course, cookies – all made with local anise seeds. And, as is the custom, we toasted this year’s bountiful crop with Raki on the rocks.

Here are two of my favorite ways to enjoy anise in the summer – as a refreshing addition to grilled shrimp and scallops, and with fresh berries in a ricotta cream, a step up from the summer standby – strawberries and whipped cream.

I look forward to sharing my next journey with you this fall – a glimpse into my trip to Saigon to inspect the cinnamon crop. In the meantime, I wish you a flavorful summer!

McCormick® is a registered trademark of McCormick and Company, Hunt Valley, MD

Cool Summer Beverages

HUNT VALLEY, Md. (McCormick) – Grab your sunglasses, break out the blender and get ready to stir up a whole new kind of cool this summer. Ice cold beverages – fizzy, blended, shaken, or stirred – are a great way to escape the heat and enjoy healthy helpings of fresh fruit, creamy yogurt and ice cream and sparkling juices. Food colors and extracts, which are commonly used to brighten birthday treats and baked goods, can also add a bold splash of color and flavor to the season’s fruity and frosty thirst quenchers. Just add ice and fresh fruit, and let the sipping begin.

Kids’ Coolers

• Tie-dyes and lava lamps were the inspiration for Groovy Banana Blitz, a smoothie that is sure to become the kid-chic pool accessory this season. Kids will go bananas for this concoction, and moms will love that it’s also good for them. Just blend the kid-friendly fruit with vanilla yogurt, orange extract, and ice cubes. Divide the mixture and add a different neon food color to each part, then pour, alternately, into glasses and serve.
• Arctic Ade is perfect for “chillaxing” after a day at the skate park. Lemonade becomes electrified, when blended with ice cubes, club soda and a few drops of neon blue food color.
• There’s something for the glamour girls, too. Young ladies who love Shirley Temples will flip for the L’il Pink Lady, a frozen concoction of limeade, raspberry extract, ginger ale and a kiss of pink food color.

…And to Whet a More Grown-Up Whistle…

• Put an invigorating twist on sangria with Fresh Fruit Sparkler, a non-alcoholic cooler that showcases some of the season’s favorite fruits – grapes, oranges and berries, in a blend of sparkling grape and apple juices. Lemon extract adds a hint of citrus flavor.
• Who says ice cream sodas are for kids? Capture all the excitement of childhood with Chocolate Almond Soda, which combines chocolate syrup, almond extract and vanilla ice cream. It’s perfect for an afternoon drink or dessert.
• Tap into the tastes of the islands with Mango Madness, a slushy delight that blends the flavor of fresh mangoes with raspberry and rum extracts.
• Pineapple Coconut Cooler is a fun new take on the quintessential blender beverage – the piña colada. Pineapple sherbet, pineapple juice, coconut, rum, and vanilla extracts combine for this tropical refreshment.

Make a Splash with McCormick® Extracts

Helpful Hints For Adding Flavor to Beverages, Desserts, and More

Groovy Banana Blitz

Prep Time: 10 minutes

Ingredients in Groovy Banana Blitz
2 ripe bananas
2 cups ice cubes
1 container (6 ounces) vanilla yogurt
1 tablespoon sugar
1/4 teaspoon McCormick® Pure Orange Extract
McCormick® Assorted NEON! Food Colors

Directions

1. Mix all ingredients, except food colors, in blender; cover and blend on high speed until smooth.
2. Divide mixture evenly into 4 portions. Stir 6 drops of a different food color into each portion. Pour the different colors alternately into each of 3 tall glasses to serve.

Makes 3 servings.

Arctic Ade

Prep Time: 5 minutes

Ingredients in Arctic Ade
1 can (12 ounces) lemonade concentrate
2 cups ice cubes
1 cup water
1/4 cup sugar
4 drops Blue McCormick® Assorted NEON! Food Colors
2 cups club soda or seltzer, chilled

Directions

1. Place all ingredients, except club soda, in blender; cover, and blend on high speed until smooth.
2. Pour into large pitcher. Slowly stir in club soda.

Makes 5 servings.

L’il Pink Lady

Prep Time: 10 minutes

Ingredients in L’il Pink Lady
1 can (6 ounces) frozen limeade concentrate, plus one can water
2 cups ice cubes
1/4 cup sugar
2 teaspoons McCormick® Raspberry Extract
6 drops Pink McCormick® Assorted NEON! Food Colors
1 can (12 ounces) ginger ale, chilled

Directions

1. Place all ingredients, except ginger ale, in blender; cover, and blend on high speed until smooth.
2. Pour into large pitcher. Slowly stir in ginger ale.

Makes 5 servings.

Fresh Fruit Sparkler

Prep Time: 10 minutes

Ingredients in Fresh Fruit Sparkler
1 bottle (25.4 ounces) white sparkling grape juice, chilled
1/2 cup thawed frozen apple juice concentrate
1 teaspoon McCormick® Pure Lemon Extract
1 can (12 ounces) club soda or seltzer chilled
2 cups cut-up fresh fruit such as berries, grapes and oranges

Directions

1. Mix juice, concentrate and extract in large pitcher.
2. Slowly stir in club soda and fruit. Serve immediately in tall ice-filled glasses.

Makes 6 servings.

Chocolate Almond Soda

Prep Time: 5 minutes

Ingredients in Chocolate Almond Soda
1/2 cup chocolate syrup
1 teaspoon McCormick® Imitation Almond Extract
3 cups vanilla ice cream
1 bottle (1 liter) club soda or seltzer, chilled

Directions

1. Mix chocolate syrup and extract. Place 2 large scoops of ice cream in each of 4 tall glasses. Spoon 2 tablespoons of the syrup mixture into each glass.
2. Slowly pour 1 cup of the club soda into each glass. Serve immediately with straws and long spoons.

Makes 4 servings.

Mango Madness

Prep Time: 10 minutes

Ingredients Mango Madness
2 large mangos, peeled and cubed (3 cups)
2 cups ice cubes
1/2 cup orange juice
1 1/2 teaspoons McCormick® Raspberry Extract
1 teaspoon McCormick® Imitation Rum Extract

Directions

1. Place all ingredients in blender; cover. Blend on high speed until smooth and serve.

Makes 3 servings.

Pineapple Coconut Cooler

Prep Time: 5 minutes

Ingredients
2 cups pineapple juice, chilled
2 cups ice cubes
2 1/2 teaspoons McCormick® Imitation Coconut Extract
1 teaspoon McCormick® Imitation Rum Extract
1/2 teaspoon McCormick® Pure Vanilla Extract
4 drops Yellow McCormick® Assorted Food Colors & Egg Dye
2 cups pineapple sherbet

Directions

1. Place all ingredients, except sherbet, in blender; cover. Blend on high speed until ice is crushed.
2. Add sherbet; cover and blend until smooth. Garnish with pineapple slices and cherries, if desired.

Makes 5 servings.

Spice Place (www.spiceplace.com) Cooking Forums is announcing a contest to increase it's forum membership. The prizes include a Kitchen-Aid Stand Mixer and other cooking related products. It's a well moderated cooking forum and has quality members now.
(PRWEB) August 19, 2007 — Sharon Schroebel, Vice President of Sales and Marketing of Spice Place, announces a new member contest for their cooking forum. The contest began on August 2nd 2007 and continues until November 30, 2007. Winners will be chosen based on the number of new members that enroll in the cooking forum, get others to join, participate and referencing them as a referrer. Winners will be chosen on December 5th, 2007. "We choose December for the winners announcement because the prizes will arrive around Christmas time."

A forum is an online discussion group where people with similar interests can interact, share and exchange ideas. Forums' function when members of a forum post messages known as 'threads' that are about a particular topic and other members respond asking questions or providing answers.

"Our Cooking Forum is a great way for folks to share their cooking skills with others. The forum already offers a broad talented group of cooking enthusiasts and we thought that offering a new member contest would add some fun and challenge to the community. We have some nice prizes including a top quality Kitchen-Aid stand mixer." said Sharon.

"Whether you are looking for a recipe, want to know how to buy a quality frying pan or how to purchase quality peaches, there is someone at our forum with knowledge that can help." continued Sharon. "It simply amazes me how helpful and knowledgeable our friends in the forum are about cooking. Plus it's well moderated so the topics are relevant to cooking."

The Spice Place Cooking Forum offers many features including the option to be notified when another member answers a question you ask, or replies to a message you wrote so you don't necessarily need to monitor the forum for answers. Members can also add polls to messages so that others can share their opinions in a graphical manner that's easily understood.

The Cooking Forum has been operating since 2004 and has a number of dedicated supporting members that help with its operation. "Folks love to cook and share their favorite recipes. That's what we're about." says Sharon.

Complete rules of the contest can be found on the Cooking Forum at Spice Place.

About Spice Place: Spice Place is a leading online supplier of McCormick, Tones, and Durkee herbs, spices and seasonings in professional chef size containers. They carry over 560 different gourmet food products including coffees, teas, kitchenware, and other cooking supplies.

The company focuses on providing quality gourmet foods in professional chef sized containers to professional cooks, chefs and home cooks. Spice Place ships primarily to customers located in the United States, and Canada. The companies website cooking blog.

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When cooking with McCormick’s new Grill Mates® Salmon Seasoning, there is no need for the cedar planks. No need to order and store multiple flavor ingredients. No need to measure and mix ingredients. The new McCormick® Grill Mates Salmon Seasoning makes it easy for very flavorful, on-trend cooking. Shaken or spooned, Salmon Seasoning adds the big, bold flavor of lemon, garlic, spices and cedar smoke­- for just pennies per serving.

Use this Grill Mates seasoning to add a great smoky cedar flavor to recipes beyond just salmon!

• McCormick’s Grill Mates Salmon Seasoning is great on fish, beef, poultry and pork.
• Shake Salmon Seasoning on grilled zucchini, asparagus and broccoli for fantastic flavor.
• Grill Mates Salmon Seasoning is delicious when added to your favorite hamburger recipes.
• Toss Grill Mates Salmon Seasoning with popcorn for an exciting new snack adventure.
• Coat large roasts of beef with Grill Mates Salmon Seasoning for delicious smoky cedar flavor.
• Use Grill Mates Salmon Seasoning in place of salt for unique cedar flavor.

Eating Trend Update:
According to the US Department of Commerce’s National Oceanic & Atmospheric Administration (NOAA) 2007

• In 2005, Americans spent $44.5 billion in seafood restaurants, a $1.7 billion increase over 2004.
• Overall seafood consumption in the US has trended upwards in the past five years from 14.8 lbs in 2001 to 16.2 lbs in 2005.
• US per-capita consumption of salmon has increased from 1.58 lbs. in 2000 to 2.43 lbs. in 2005.
  
  Shelf Life of McCormick Grill Mates Salmon Seasoning: 15 months

  McCormick and Grill Mates are registered trademarks of McCormick and Company, Hunt Valley, MD

McCormick Organic Rosemary, Siagon Cinnamon, and Madagascar Vanilla Extract

HUNT VALLEY, MD (July 2007) – Nationwide demand for organic foods has never been greater. Now home cooks will have many more choices in the spice aisle as McCormick® rounds out its Gourmet Collection® with 21 new 100% organic herbs and spices, plus an Organic Pure Vanilla Extract from Madagascar. Now with a total of 30 organic products, including several trendy spice blends from exotic locales, McCormick Gourmet Collection has something to satisfy every need. What’s more, the entire line of organic herbs and spices now sports a fresh new look, with a distinctive green cap. The 22 new items are:

McCormick organic products are certified according to national organic standards regulated by the USDA and confirmed by Quality Assurance International, the nation’s leading organic foods certifier. The 100% organic designation is noted on both the label and the clear, tamper-evident shrink band around the cap of each product.

The new items join eight other organic herbs and spices in the McCormick Gourmet Collection: Basil Leaves, Dill Weed, Garlic Powder, Oregano Leaves, Parsley Flakes, Rosemary Leaves, Rubbed Sage, and Thyme Leaves.

The average retail price for the new organic spices and herbs is $5.47; the Madagascar Vanilla Extract is $9.04. All are available in the spice aisle of grocery stores nationwide. For more information, visit online at McCormick Gourmet or call 1-800-MEAL-TIP (1-800-632-5847).

McCormick and Gourmet Collection are registered trademarks of McCormick and Company, Hunt Valley, MD