This recipe is featured as a part of the Flavor Forecast 23rd Edition McCormick Flavor of the Year, Vietnamese x Cajun Style Seasoning.

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients

• 2 1/2 pounds chicken wing pieces
• 4 tablespoons (1/2 stick) butter, melted
• 2 tablespoons McCormick® Flavor Inspirations Vietnamese x Cajun Style Seasoning

Directions

1. Spray basket of air fryer with no stick cooking spray. Preheat air fryer to 400°F. Pat wings dry with paper towels. Place wings in fryer basket. (Cook in batches, if needed, depending on the size of your air fryer.) 
2. Air fry 25 to 30 minutes or until skin is crispy and wings are cooked through, shaking basket or tossing wings with tongs every 5 minutes during cooking. 
3. Meanwhile, mix melted butter and seasoning in large bowl. Add cooked wings and toss to coat. Serve immediately. 

Makes six servings 

This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition.

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

• 1/2 cup (1 stick/125 ml) unsalted butter
• 1 cup (8 ounces/250 ml) vodka
• 7 McCormick® Cinnamon Sticks, divided
• 1 tablespoon (15 ml) McCormick® Whole Black Peppercorns
• 1/2 cup (4 ounces/125 ml) dry vermouth

Directions

1. Place butter in small saucepan. Heat on medium heat, stirring frequently, until completely melted. Increase heat to medium-high. Cook, stirring frequently, until butter is well browned and has a nutty fragrance. Remove from heat immediately when no longer foamy and milk solids have settled to the bottom of the pan (watch for brown specks). Whisk in vodka; add 1 cinnamon stick and peppercorns. Let stand 15 minutes. Place in freezer for 1 hour.  
2. Strain butter-washed vodka mixture through fine mesh sieve into cocktail shaker filled with ice. Add vermouth. Shake very well. Strain into 6 ice filled rocks glasses. Garnish with cinnamon sticks. Sprinkle lightly with cracked black pepper to serve, if desired. 

Makes six servings

This recipe is featured in the Beyond Heat Trend of the Flavor Forecast 23rd Edition.

Prep Time: 30 minutes

Cook Time: 1 minute

Ingredients

No-Churn Ice Cream:

• 2 cups cold heavy cream
• 1 cup sweetened condensed milk
• 1/4 cup whole milk
• 1/4 cup light corn syrup
• 1 tablespoon McCormick® Pure Vanilla Extract
• 1/4 teaspoon McCormick® Sea Salt Grinder
• 1/2 teaspoon McCormick® Crushed Red Pepper

Sweet Heat Raspberry Swirl:

• 2 pints (12 ounces) fresh raspberries, cleaned
• 1/3 cup Frank’s RedHot® Original Cayenne Pepper Sauce
• 1/2 teaspoon McCormick® Ground Cayenne Red Pepper

Raspberry Chocolate Shell:

• 1 package (11 ounces) white chocolate chips
• 1/3 cup plus 2 tablespoons coconut oil
• 2 teaspoons McCormick® Raspberry Extract
• 25 drops Red Color from McCormick® Assorted Food Color and Egg Dye

Directions

1. For the No-Churn Ice Cream, place cream in blender container; cover. Blend on high until stiff peaks form, about 30 to 45 seconds. Add remaining ingredients, except crushed red pepper; cover. Blend on high speed until well blended and slightly thickened, scraping down sides as needed. Set aside
2. For the Sweet Heat Raspberry Swirl, place raspberries, RedHot sauce and cayenne in blender container; cover. Puree until smooth. 
3. Fill 16 ice-pop molds or small paper cups about 1/4 of the way with ice cream mixture. Layer each with 1 tablespoon raspberry mixture, swirling into ice cream layer with a small knife. Repeat ice cream and raspberry layers, ending with a third ice cream layer. Freeze 1 hour. Insert wooden stick or straw into each mold. Freeze at least 2 hours longer or until completely frozen.
4. For the Raspberry Chocolate Shell, mix white chocolate chips and coconut oil in microwave-safe bowl. Microwave on HIGH 1 minute, stirring every 20 seconds, until melted and smooth. Stir in extract and food color. Cool just to room temperature. 
5. Carefully remove ice cream bars from molds. Sprinkle evenly with crushed red pepper. Dip bars in shell mixture to coat with thin, even layer. Place on parchment-lined shallow baking pan. Sprinkle with additional ground cayenne and crushed freeze-dried raspberries, if desired. Return to freezer at least 30 minutes or until ready to serve.  

Makes 16 servings

Test Kitchen Tips:  No molds? No problem! Pour ice cream base into plastic wrap-lined 13x9-inch baking pan. Drop Raspberry mixture by the spoonful over base. Swirl mixture with knife to create a marble effect. Freeze at least 6 hours. When ready to serve, scoop ice cream and pour Raspberry Chocolate Shell over top.

This recipe is featured in the Everyday French Trend of the Flavor Forecast 23rd Edition.

Prep Time: 20 minutes  

Cook Time: 40 minutes

Ingredients

Confit Mushrooms:

• 1 medium shallot, peeled and smashed
• 4 medium cloves garlic, smashed
• 4 large sprigs fresh rosemary
• 4 large sprigs fresh thyme
• 4 large sprigs fresh oregano 
• 2 teaspoons McCormick Gourmet™ Organic Coriander Seed
• 2 teaspoons McCormick® Whole Black Peppercorns
• 4 pieces McCormick® Whole Cloves
• 2 McCormick® Bay Leaves
• 4 pieces star anise, such as El Guapo® Star Anise
• 1 1/2 pounds portobello mushroom caps, sliced
• 3 1/3 cups vegetable oil, plus more for brushing
• 1 teaspoon McCormick® Sea Salt Grinder
• 3 tablespoons red wine vinegar

Citrus Aioli:

• 3/4 cup Kewpie® mayonnaise or mayonnaise
• 1 medium lemon, zested
• 2 teaspoons fresh lemon juice

Bánh Mì:

• 4 demi-baguettes or (6-inch) crusty rolls, split lengthwise
• 1 large carrot, cut into matchsticks (about 1 cup) 
• 2 Persian or mini cucumbers, cut into ribbons
• 2 cups mixed greens
• 1 medium red chili, stemmed and thinly sliced
• 1 green onion, thinly sliced, green part only
• 1/4 cup fresh cilantro leaves 

Directions

1. For the Mushroom Confit, place shallot, garlic, fresh herbs, coriander, peppercorns, cloves, bay leaves and star anise in center of double layer of cheesecloth. Wrap to enclose, tying tightly with butcher twine. Set aside. 
2. Heat large heavy-bottom saucepan on medium-high heat. Brush mushrooms lightly with oil. Sear mushrooms on each side just until lightly browned, about 30 seconds per side. Reduce heat to low; sprinkle evenly with salt. 
3. Add oil and herb sachet to saucepan (oil should cover mushrooms). Heat on medium heat until temperature reaches about 180°F on an instant read thermometer (this should take about 10 minutes). Reduce heat to low. Cook 25 minutes. Stir in vinegar; cook 5 minutes longer. Remove from heat. Use a slotted spoon to remove mushrooms from oil. Reserve oil for another use. Set mushrooms aside, keeping warm until ready to serve. 
4. Meanwhile, for the Citrus Aioli, whisk all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
5. To assemble Bánh Mì, split rolls lengthwise, being careful not to cut all the way through. Spread rolls evenly with Citrus Aioli. Layer baguette with carrot, cucumber and mixed greens. Spoon Confit Mushrooms onto rolls, draining any excess oil. Top with sliced chili, green onion and cilantro to serve.

Makes four (sandwich) servings

Test Kitchen Tip:  Both the confit mushrooms and oil will keep for up to 2 weeks, stored in an airtight container in the refrigerator.