McCormick releases 2010 flavor forecast

The flavor experts at McCormick have teamed up with leading chefs, food bloggers and other culinary authorities to identify the top 10 flavor pairings and key trends that are poised to shape the way we eat in the year ahead.

Here's a peek at some the this year's hottest flavors, inspired by key trends such as “always in season” ingredients, which recognizes the increased availability of high-quality canned, pickled, preserved, frozen and dried ingredients.

1.  Roasted Ginger & Rhubarb: Exciting layers of spicy and sour, with warming notes and a powerful tang
2. Thai Basil & Watermelon: A colorful study in contrasts offers a sweet, refreshing balance
3. Caraway & Bitter Greens: An unmistakable spice tames the bitter bite of bold greens
4. Bay Leaves & Preserved Lemon: Slowly coaxed flavor worth the wait, an aromatic mix of bitter, salty-tart and bright
5. Almond & Ale: The bittersweet character of both ingredients makes a congenial, cozy and hearty match
6. Turmeric & Vine-Ripened Tomatoes: Earthy and naturally sweet, this colorful, healthful blend is always in season
7. Pumpkin Pie Spice & Coconut Milk: This lush, warm pairing reconnects with its tropical roots
8. Roasted Cumin & Chickpeas: This globetrotting Mediterranean duet delivers warm, earthy flavor harmonies
9. Creole Mustard & Shellfish: A vibrant pair that brings Gulf Coast gusto to any part of the country
10. Chives & Fish Sauce: Savory fusion of French and Asian cuisines

Here are some recipes from McCormick:

SLOPPY JOE SLIDERS

Makes 8 (2-slider) servings1/2 cup chopped dried apricots1/2 cup chopped onion1 cup pale ale, divided1 teaspoon McCormick® Garlic Powder1 teaspoon McCormick® Ground Ginger2 pounds lean ground beef1 can (14 1/2 ounces) petite diced tomatoes, undrained1 can (6 ounces) tomato paste1 tablespoon brown sugar1 teaspoon salt1/2 teaspoon McCormick® Pure Almond Extract16 slider sandwich rolls1. Place apricots, onion, 1/2 cup of the ale, garlic powder and ginger in large skillet. Cook on low heat 3 minutes or until liquid is absorbed. Add ground beef; cook and stir on medium-high heat 5 minutes or until meat is browned.2. Stir in tomatoes, tomato paste, remaining 1/2 cup ale, sugar and salt. Cook on medium heat 15 minutes or until meat mixture is thickened, stirring occasionally. Remove from heat.3. Stir in extract. Serve meat mixture on rolls.Nutrition Information Per Serving: 468 Calories, Fat 13g, Protein 32g, Carbohydrates 54g, Cholesterol 69mg, Sodium 807mg, Fiber 5g

ALMOND-ALE SPRITZER

Makes 6 (1-cup) servings2/3 cup sugar2 tablespoons fresh cilantro leaves1/2 cup fresh lemon juice2 cups ice cubes1 teaspoon McCormick® Pure Almond Extract2 cups seltzer water1 bottle (12 ounces) pale ale*1. Mix sugar and cilantro in 2-quart pitcher with wooden spoon until cilantro is crushed. Add lemon juice, ice and extract; stir until most of the sugar is dissolved.2. Stir in seltzer and ale; mix well. Pour into beverage glasses. Serve immediately.*Test Kitchen Tip: Prepare as directed, using 1 bottle (12 ounces) micro-brewed ginger ale in place of the ale.

LEMON-BAY TORETELLINI with SPINACH & WILD MUSHROOMS

Makes 6 servings1/2 preserved lemon2 McCormick® Bay Leaves1 package (12 ounces) cheese tortellini2 cups frozen leaf spinach, unthawed4 strips bacon1 medium shallot, finely chopped1/4 cup olive oil8 ounces sliced assorted mushrooms1 teaspoon McCormick® Minced GarlicGrated Parmesan cheese (optional)1. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Coarsely chop peel (about 2 tablespoons). Set aside.2. Bring water and bay leaves to boil in large saucepot. Stir in tortellini. Cook as directed on package, adding frozen spinach during last minute of cooking. Drain, reserving 1/4 cup of the cooking water. Discard bay leaves.3. Meanwhile, cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Crumble bacon; set aside. Add shallots to bacon drippings; cook and stir 3 minutes. Add oil, mushrooms, garlic and preserved lemon peel; cook and stir 3 minutes or until mushrooms are tender. Add tortellini mixture and reserved cooking water; toss to mix well. Sprinkle with bacon. Serve with grated Parmesan cheese, if desired.To prepare with fresh spinach: Cook tortellini as directed, omitting the frozen leaf spinach. Cook bacon and mushrooms as directed. Stir in 1 package (6 ounces) baby spinach leaves until slightly wilted. Continue as above.Nutrition Information Per Serving: 416 Calories, Fat 24g, Protein 13g, Carbohydrates 37g, Cholesterol 46mg, Sodium 729mg, Fiber 5g

GRILLED BITTER GREENS with CARAWAY & PEACH

Makes 4 servingsCaraway-Peach Dressing:1/3 cup peach preserves3 tablespoons white wine vinegar1 tablespoon McCormick® Caraway Seed, finely crushed1/4 cup olive oil1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt2 Belgian endive, cut in half lengthwise1 radicchio, cut into 4 wedges2 medium plum tomatoes, cut in half lengthwise2 pita breads (8-inch)2 cups baby salad greens1/2 cup crumbled blue cheese1. For the dressing, mix preserves, vinegar and caraway seed in small bowl until well blended. Set aside. Mix oil and sea salt in small bowl. Brush endive, radicchio, tomatoes and pita breads with oil mixture.2. Grill endive and radicchio over medium-high heat 1 to 2 minutes per side or until browned. Grill tomato halves, cut sides down, 3 to 5 minutes or until slightly charred, turning once. Grill pita breads, 1 to 2 minutes per side or until lightly toasted. Cut pita breads into wedges. Cut tomatoes into chunks.3. Place 1/2 cup salad greens on each serving plate. Top each with an endive half and a radicchio wedge. Sprinkle with tomato chunks and blue cheese. Serve with Dressing and pita wedges.Test Kitchen Tip: Crush caraway seed with mortar and pestle. Or, place caraway seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed.Nutrition Information Per Serving: 359 Calories, Fat 19g, Protein 8g, Carbohydrates 39g, Cholesterol 13mg, Sodium 912mg, Fiber 3g

FRIED GREEN TOMATOES with CRAB & CREOLE MUSTARD

Makes 12 (2 appetizer) servings1/2 cup mayonnaise1/4 cup plus 2 tablespoons Zatarain's® Creole Mustard, divided1 tablespoon honey1/2 cup cornmeal1/2 cup flour1/2 teaspoon McCormick® Ground Red Pepper1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt2 eggs4 medium green tomatoes1/2 cup vegetable oil (for frying)1/2 cup diced drained roasted red peppers8 ounces jumbo lump crabmeat2 green onions, green parts only, thinly sliced on the diagonal1. Mix mayonnaise, 1/4 cup of the Creole mustard and honey in small bowl until well blended. Set aside. Mix cornmeal, flour, red pepper and sea salt in shallow dish. Mix eggs and remaining 2 tablespoons Creole mustard in another dish. Cut each tomato into 3 slices, about 1/2-inch thick. Cut each slice in half. Dip tomato slices in egg mixture, allowing excess to drip off. Coat in cornmeal mixture.2. Heat 1/4 cup of the oil in large nonstick skillet on medium heat. Fry tomatoes, several slices at a time, 2 to 4 minutes per side, turning once. Drain on paper towels. Keep warm while frying remaining tomato slices. Add remaining 1/4 cup oil as needed.3. To serve, spoon about 1 teaspoon Creole mustard mixture onto each tomato slice. Top with roasted red pepper, crabmeat and green onions. Serve immediately with a drizzle of the remaining Creole mustard mixture.Nutrition Information Per Serving: 263 Calories, Fat 19g, Protein 7g, Carbohydrates 16g, Cholesterol 57mg, Sodium 464mg, Fiber 1g

CARIBBEAN CHICKEN with MANGO COCONUT SAUCE

Makes 8 servings1/4 cup flour1 tablespoon McCormick® Paprika1 tablespoon plus 1 teaspoon McCormick® Pumpkin Pie Spice, divided1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt1/4 teaspoon McCormick® Crushed Red Pepper8 bone-in chicken thighs, skin removed (about 3 pounds)

SLOPPY JOE SLIDERS

Makes 8 (2-slider) servings

1/2 cup chopped dried apricots

1/2 cup chopped onion

1 cup pale ale, divided

1 teaspoon McCormick® Garlic Powder

1 teaspoon McCormick® Ground Ginger

2 pounds lean ground beef

1 can (14 1/2 ounces) petite diced tomatoes, undrained

1 can (6 ounces) tomato paste

1 tablespoon brown sugar

1 teaspoon salt

1/2 teaspoon McCormick® Pure Almond Extract

16 slider sandwich rolls

1. Place apricots, onion, 1/2 cup of the ale, garlic powder and ginger in large skillet. Cook on low heat 3 minutes or until liquid is absorbed. Add ground beef; cook and stir on medium-high heat 5 minutes or until meat is browned.

2. Stir in tomatoes, tomato paste, remaining 1/2 cup ale, sugar and salt. Cook on medium heat 15 minutes or until meat mixture is thickened, stirring occasionally. Remove from heat.

3. Stir in extract. Serve meat mixture on rolls.

Nutrition Information Per Serving: 468 Calories, Fat 13g, Protein 32g, Carbohydrates 54g, Cholesterol 69mg, Sodium 807mg, Fiber 5g

ALMOND-ALE SPRITZER

Makes 6 (1-cup) servings

2/3 cup sugar

2 tablespoons fresh cilantro leaves

1/2 cup fresh lemon juice

2 cups ice cubes

1 teaspoon McCormick® Pure Almond Extract

2 cups seltzer water

1 bottle (12 ounces) pale ale*

1. Mix sugar and cilantro in 2-quart pitcher with wooden spoon until cilantro is crushed. Add lemon juice, ice and extract; stir until most of the sugar is dissolved.

2. Stir in seltzer and ale; mix well. Pour into beverage glasses. Serve immediately.

*Test Kitchen Tip: Prepare as directed, using 1 bottle (12 ounces) micro-brewed ginger ale in place of the ale.

LEMON-BAY TORETELLINI with SPINACH & WILD MUSHROOMS

Makes 6 servings

1/2 preserved lemon

2 McCormick® Bay Leaves

1 package (12 ounces) cheese tortellini

2 cups frozen leaf spinach, unthawed

4 strips bacon

1 medium shallot, finely chopped

1/4 cup olive oil

8 ounces sliced assorted mushrooms

1 teaspoon McCormick® Minced Garlic

Grated Parmesan cheese (optional)

1. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Coarsely chop peel (about 2 tablespoons). Set aside.

2. Bring water and bay leaves to boil in large saucepot. Stir in tortellini. Cook as directed on package, adding frozen spinach during last minute of cooking. Drain, reserving 1/4 cup of the cooking water. Discard bay leaves.

3. Meanwhile, cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Crumble bacon; set aside. Add shallots to bacon drippings; cook and stir 3 minutes. Add oil, mushrooms, garlic and preserved lemon peel; cook and stir 3 minutes or until mushrooms are tender. Add tortellini mixture and reserved cooking water; toss to mix well. Sprinkle with bacon. Serve with grated Parmesan cheese, if desired.

To prepare with fresh spinach: Cook tortellini as directed, omitting the frozen leaf spinach. Cook bacon and mushrooms as directed. Stir in 1 package (6 ounces) baby spinach leaves until slightly wilted. Continue as above.

Nutrition Information Per Serving: 416 Calories, Fat 24g, Protein 13g, Carbohydrates 37g, Cholesterol 46mg, Sodium 729mg, Fiber 5g

GRILLED BITTER GREENS with CARAWAY & PEACH

Makes 4 servings

Caraway-Peach Dressing:

1/3 cup peach preserves

3 tablespoons white wine vinegar

1 tablespoon McCormick® Caraway Seed, finely crushed

1/4 cup olive oil

1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

2 Belgian endive, cut in half lengthwise

1 radicchio, cut into 4 wedges

2 medium plum tomatoes, cut in half lengthwise

2 pita breads (8-inch)

2 cups baby salad greens

1/2 cup crumbled blue cheese

1. For the dressing, mix preserves, vinegar and caraway seed in small bowl until well blended. Set aside. Mix oil and sea salt in small bowl. Brush endive, radicchio, tomatoes and pita breads with oil mixture.

2. Grill endive and radicchio over medium-high heat 1 to 2 minutes per side or until browned. Grill tomato halves, cut sides down, 3 to 5 minutes or until slightly charred, turning once. Grill pita breads, 1 to 2 minutes per side or until lightly toasted. Cut pita breads into wedges. Cut tomatoes into chunks.

3. Place 1/2 cup salad greens on each serving plate. Top each with an endive half and a radicchio wedge. Sprinkle with tomato chunks and blue cheese. Serve with Dressing and pita wedges.

Test Kitchen Tip: Crush caraway seed with mortar and pestle. Or, place caraway seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed.

Nutrition Information Per Serving: 359 Calories, Fat 19g, Protein 8g, Carbohydrates 39g, Cholesterol 13mg, Sodium 912mg, Fiber 3g

FRIED GREEN TOMATOES with CRAB & CREOLE MUSTARD

Makes 12 (2 appetizer) servings

1/2 cup mayonnaise

1/4 cup plus 2 tablespoons Zatarain's® Creole Mustard, divided

1 tablespoon honey

1/2 cup cornmeal

1/2 cup flour

1/2 teaspoon McCormick® Ground Red Pepper

1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

2 eggs

4 medium green tomatoes

1/2 cup vegetable oil (for frying)

1/2 cup diced drained roasted red peppers

8 ounces jumbo lump crabmeat

2 green onions, green parts only, thinly sliced on the diagonal

1. Mix mayonnaise, 1/4 cup of the Creole mustard and honey in small bowl until well blended. Set aside. Mix cornmeal, flour, red pepper and sea salt in shallow dish. Mix eggs and remaining 2 tablespoons Creole mustard in another dish. Cut each tomato into 3 slices, about 1/2-inch thick. Cut each slice in half. Dip tomato slices in egg mixture, allowing excess to drip off. Coat in cornmeal mixture.

2. Heat 1/4 cup of the oil in large nonstick skillet on medium heat. Fry tomatoes, several slices at a time, 2 to 4 minutes per side, turning once. Drain on paper towels. Keep warm while frying remaining tomato slices. Add remaining 1/4 cup oil as needed.

3. To serve, spoon about 1 teaspoon Creole mustard mixture onto each tomato slice. Top with roasted red pepper, crabmeat and green onions. Serve immediately with a drizzle of the remaining Creole mustard mixture.

Nutrition Information Per Serving: 263 Calories, Fat 19g, Protein 7g, Carbohydrates 16g, Cholesterol 57mg, Sodium 464mg, Fiber 1g

CARIBBEAN CHICKEN with MANGO COCONUT SAUCE

Makes 8 servings

1/4 cup flour

1 tablespoon McCormick® Paprika

1 tablespoon plus 1 teaspoon McCormick® Pumpkin Pie Spice, divided

1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1/4 teaspoon McCormick® Crushed Red Pepper

8 bone-in chicken thighs, skin removed (about 3 pounds)

1 tablespoon vegetable oilNutrition Information Per Serving: 88 Calories, Fat 4g, Protein 5g, Carbohydrates 8g, Cholesterol 13mg, Sodium 384mg, Fiber 1g1 cup thinly sliced red onion1 can (14 1/2 ounces) petite diced tomatoes, undrained1 can (14 ounces) Thai Kitchen® Coconut Milk2 cups frozen mango chunks, unthawed1. Mix flour, paprika, 1 tablespoon of the pumpkin pie spice, sea salt and red pepper in shallow dish. Coat chicken evenly on both sides in flour mixture.2. Heat oil in nonstick 5-quart saucepan or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Drain excess fat from pan. Add red onion; cook and stir 2 minutes or until lightly browned. Stir in tomatoes, coconut milk, mango and remaining 1 teaspoon pumpkin spice. Bring to boil. Return chicken to pan. Cover.3. Bake in preheated 350°F oven 20 to 25 minutes or until chicken is cooked through. Serve with cooked rice, if desired.Nutrition Information Per Serving: 357 Calories, Fat 21g, Protein 25g, Carbohydrates 17g, Cholesterol 86mg, Sodium 447mg, Fiber 3g

SHEPHERD'S PIE with CUMIN & SMASHED CHICKPEAS

Makes 8 servings1 1/2 pounds all-purpose potatoes, peeled and quartered1 can (15 1/2 ounces) chickpeas (garbanzo beans), drained and rinsed, divided1/4 cup milk2 tablespoons butter1 1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt, divided1 pound ground lamb1/2 pound lean ground beef1 cup coarsely chopped onion1 tablespoon McCormick® Gourmet Collection Roasted Ground Cumin1 teaspoon McCormick® Gourmet Collection Ground Coriander1/2 teaspoon McCormick® Coarse Ground Black Pepper1/4 cup whiskey or apple cider1 cup beef broth1 tablespoon cornstarch1 cup each frozen carrots and green beans, unthawed1. Place potatoes in 2-quart saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Drain and return to saucepan.Add 1/2 of the chickpeas, milk, butter and 1/2 teaspoon of the sea salt; coarsely mash until well blended. Set aside.2. Brown lamb and beef in large nonstick skillet on medium-high heat. Drain fat. Add onion, cumin, coriander, remaining 1 teaspoon sea salt and pepper; cook 3 to 4 minutes or until onions are tender, stirring occasionally. Stir in whiskey. Stir broth into cornstarch until smooth. Add to skillet; stir constantly until well blended. Stir in vegetables and remaining chickpeas. Spoon into 2-quart baking dish. Spread potato mixture evenly over top.3. Bake in preheated 400°F oven 15 to 20 minutes or until mixture is bubbly and top is golden brown. If needed, place under preheated broiler to brown potato topping.Nutrition Information Per Serving: 316 Calories, Fat 14g, Protein 19g, Carbohydrates 25g, Cholesterol 63mg, Sodium 643mg, Fiber 4g

HOT & SOUR TILAPIA with GINGERED RHUBARB SAUCE

Makes 6 servingsGingered Rhubarb Sauce:1 cup frozen sliced rhubarb1 can (8 ounces) pineapple chunks in juice, drained2 tablespoons fresh lime juice2 tablespoons Thai Kitchen® Sweet Red Chili Sauce1/2 teaspoon McCormick® Cilantro Leaves1/2 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger1 tablespoon McCormick® Gourmet Collection Toasted Sesame Seed1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt1/4 teaspoon McCormick® Coarse Ground Black Pepper1 1/2 pounds tilapia2 tablespoons olive oil1. For the Rhubarb Sauce, microwave rhubarb in medium microwavable bowl on HIGH 1 to 2 minutes or just until thawed. Add pineapple, lime juice, chili sauce, cilantro and ginger; toss to mix well. Set aside.2. Mix sesame seed, sea salt and pepper. Brush fish with oil. Sprinkle with seasoning mixture.3. Grill over medium-low heat 4 minutes per side or until fish flakes easily with a fork. Serve with Gingered Rhubarb Sauce.Nutrition Information Per Serving: 204 Calories, Fat 8g, Protein 24g, Carbohydrates 9g, Cholesterol 52mg, Sodium 460mg, Fiber 1g

TURMERIC-SPICED CHICKEN with TOMATO-AVOCADO SALSA

Makes 8 servingsTurmeric-Spiced Chicken:2 tablespoons olive oil1 teaspoon McCormick® Garlic Powder1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt1 teaspoon McCormick® Ground Turmeric1/2 teaspoon McCormick® Crushed Red Pepper2 pounds boneless skinless chicken breasts or thighs, trimmedTomato-Avocado Salsa:6 medium vine-ripened tomatoes, cut into 1/2-inch chunks (2 1/2 cups)2 avocados, peeled and cut into 1/2-inch chunks (1 1/2 cups)1/2 cup coarsely chopped red onion1/4 cup chopped fresh cilantro2 tablespoons fresh lime juice1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt1/2 teaspoon McCormick® Ground Turmeric8 flour tortillas (8-inch)2 cups frisée or other lettuce1. For the Chicken, mix oil, garlic powder, sea salt, turmeric and red pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.2. Meanwhile, for the Salsa, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.3. Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through. Cut chicken into thin strips. Place 1/4 cup lettuce on each tortilla. Fill with chicken and Salsa. Fold sides of tortilla over filling and roll up to serve.Nutrition Information Per Serving: 397 Calories, Fat 21g, Protein 25g, Carbohydrates 27g, Cholesterol 74mg, Sodium 882mg, Fiber 4g

MIX-AND-MATCH SPICED MOUSSE MINIS

Spiced Mousse:4 ounces (1/2 package) cream cheese, softened2 teaspoons McCormick® Pumpkin Pie Spice1/2 cup sugar, divided1/2 cup Thai Kitchen® Coconut Milk1 cup heavy cream1. Beat cream cheese, pumpkin pie spice and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until smooth and creamy. Add coconut milk; beat until well blended.2. Beat cream and remaining 1/4 cup sugar in another large bowl with electric mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.Makes mousse for 12 mini desserts.Fudge Brownie: Divide 1 1/2 cups brownie pieces (1/2-inch cubes) evenly among each of 12 (2-ounce) shot glasses. Using 2/3 cup hot fudge sauce, layer each glass with fudge sauce and Spiced Mousse. Garnish with almonds, if desired. Makes 12.(Nutrition Information Per Serving: 264 Calories, Fat 16g, Protein 3g, Carbohydrates 27g, Cholesterol 48mg, Sodium 107mg, Fiber 1g)Banana Cream: Spoon 1 tablespoon of coarsely crushed vanilla wafer cookies into each of 12 (2-ounce) shot glasses. Using 2/3 cup caramel sauce and 1 banana, sliced, layer each glass with caramel sauce, banana slices and Spiced Mousse. Garnish with toasted coconut, if desired. Makes 12.(Nutrition Information Per Serving: 266 Calories, Fat 14g, Protein 2g, Carbohydrates 33g, Cholesterol 41mg, Sodium 124mg, Fiber 1g)Strawberry Shortcake: Spoon 2 teaspoons of coarsely crushed shortbread cookies into each of 12 (2-ounce) shot glasses. Using 6 strawberries, sliced, divide strawberry slices evenly among glasses. Layer each glass with Spiced Mousse and additional 1 teaspoon crushed cookies. Garnish with fresh mint, if desired. Makes 12.(Nutrition Information Per Serving: 202 Calories, Fat 14g, Protein 2g, Carbohydrates 17g, Cholesterol 39mg, Sodium 93mg, Fiber 0g)Piña Colada: Mix 1/2 cup each coarsely crushed shortbread cookies, coarsely chopped toasted macadamia nuts and toasted flaked coconut. Spoon 1 tablespoon cookie mixture into each of 12 (2-ounce) shot glasses. Using 1 can (8 ounces) crushed pineapple or pineapple tidbits, drained, divide pineapple evenly among glasses. Layer each glass with Spiced Mousse and remaining cookie mixture. Garnish as desired. Makes 12.(Nutrition Information Per Serving: 238 Calories, Fat 18g, Protein 2g, Carbohydrates 17g, Cholesterol 39mg, Sodium 98mg, Fiber 1g)

ROASTED GINGER AND RHUBARB UPSIDE DOWN CAKE

3/4 cup (1 1/2 sticks) butter, divided3/4 cup milk1 3/4 cups sugar1 tablespoon McCormick® Gourmet Collection Roasted Ground Ginger1 teaspoon McCormick® Ground Cinnamon1 pear, peeled, cored and cut into 20 slices2 cups fresh or thawed frozen rhubarb pieces (1/2-inch pieces)1 1/2 cups flour1 teaspoon baking powder3 eggs1 1/2 teaspoons McCormick® Pure Vanilla Extract1. Microwave 1/2 cup (1 stick) of the butter and milk in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Cool to room temperature. Mix sugar, ginger and cinnamon in medium bowl. Set aside. Place remaining 1/4 cup (1/2 stick) butter in 9-inch round cake pan with 2-inch sides. Place pan in preheated 350°F oven 2 to 3 minutes or until butter is melted. Sprinkle 3/4 cup of the sugar mixture evenly over butter. Arrange pear slices, then rhubarb pieces evenly in pan. Set aside.2. Mix flour and baking powder in medium bowl. Set aside. Beat eggs, remaining sugar mixture and vanilla in large bowl with electric mixer on high speed 5 minutes or until very thick and pale in color, scraping sides of bowl occasionally. Gradually add flour mixture alternately with milk mixture, beating on low speed after each addition until smooth. Pour evenly over pear and rhubarb in pan.3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto cake platter. Serve warm or cool.Makes 8 servings.Test Kitchen Tip: Cake can also be baked in a 9-inch square baking pan with 2-inch sides. Prepare as directed above.Nutrition Information Per Serving: 471 Calories, Fat 19g, Protein 6g, Carbohydrates 69g, Cholesterol 126mg, Sodium 222mg, Fiber 2g

COCONUT TRES LECHES CAKE

1 cup flour3 teaspoons McCormick® Pumpkin Pie Spice, divided1/4 teaspoon salt6 eggs, at room temperature, separated1 cup plus 2 tablespoons sugar, divided1 1/4 cups milk, divided1 teaspoon McCormick® Pure Vanilla Extract1 can (14 ounces) Thai Kitchen® Coconut Milk1 can (14 ounces) sweetened condensed milk1 cup heavy cream1. Mix flour, 2 teaspoons of the pumpkin pie spice and salt in small bowl. Set aside. Beat egg yolks and 3/4 cup of the sugar in large bowl with electric mixer on high speed 5 minutes or until light and fluffy and doubled in volume, scraping sides of bowl occasionally. Gradually beat in 1/2 of the flour mixture, 1/4 cup of the milk, vanilla, then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally.2. Beat egg whites in clean large bowl with electric mixer on high speed 2 minutes or until soft peaks form. Gradually beat in 1/4 cup of the remaining sugar until stiff peaks form. Stir 1/3 of the egg white mixture into the batter until well blended. Gently stir or fold in remaining egg white mixture. Pour evenly into greased 13x9-inch baking pan.3. Bake in preheated 350°F oven 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Meanwhile, mix remaining 1 cup milk, coconut milk, sweetened condensed milk and remaining 1 teaspoon pumpkin pie spice in medium bowl until well blended. Reserve 1 1/2 cups of the milk mixture in refrigerator to serve with cake. Poke holes in warm cake with kitchen fork at 1-inch intervals, moving fork side to side to enlarge holes slightly. Pour remaining milk mixture slowly over cake. (Milk mixture will be slowly absorbed by the cake.) Cool completely. Cover.4. Refrigerate at least 3 hours or overnight for best results. Beat cream and remaining 2 tablespoons sugar in medium bowl with electric mixer on high speed until stiff peaks form. Frost cake with whipped cream. Refrigerate until ready to serve. Pour a small amount of reserved milk mixture onto each dessert plate before placing a slice of cake on it.Makes 24 servings.Nutrition Information Per Serving: 202 Calories, Fat 10g, Protein 4g, Carbohydrates 24g, Cholesterol 72mg, Sodium 76mg, Fiber 0g

ASIAN VEGETABLES AND NOODLES with PEANUT SAUCE

7 ounces Thai Kitchen® Stir-Fry Rice Noodles1/3 cup crunchy peanut butter1/3 cup chicken broth3 tablespoons dry sherry2 tablespoons McCormick® Chives2 tablespoons Thai Kitchen® Premium Fish Sauce2 tablespoons sugar1 tablespoon sesame oil1 tablespoon vegetable oil2 cups coarsely chopped bok choy1 cup fresh bean sprouts1 red bell pepper, cut into thin stripsCoarsely chopped peanuts or McCormick® Gourmet Collection Toasted Sesame Seed (optional)1. Prepare rice noodles as directed on package. Rinse under cold water; drain well. Set aside.2. Place peanut butter, broth, sherry, chives, fish sauce, sugar and sesame oil in bowl of food processor; cover. Process until smooth. Set aside.3. Heat vegetable oil in large skillet or wok on medium heat. Add vegetables; stir fry 3 to 4 minutes or until tender-crisp. Stir in peanut butter mixture. Bring to simmer. Add noodles; toss to coat. Spoon noodle mixture into serving bowls. Sprinkle with peanuts or sesame seed, if desired.Makes 4 servings.Nutrition Information Per Serving: 450 Calories, Fat 19g, Protein 11g, Carbohydrates 57g, Cholesterol 1mg, Sodium 890mg, Fiber 3g

GRILLED INDIAN-SPICED FLATBREAD

2 tablespoons oil, divided1 cup thinly sliced onion1 teaspoon McCormick® Ground Turmeric1/2 teaspoon McCormick® Ground Cumin1/2 teaspoon McCormick® Crushed Red Pepper1 package (8.8 ounces) naan (2 pieces)2 vine-ripened tomatoes, sliced6 ounces goat cheese (chèvre), crumbled1 tablespoon chopped fresh mint1. Heat 1 tablespoon of the oil in medium skillet on medium heat. Add onion; cook and stir 3 minutes or until softened. Stir in turmeric, cumin and red pepper. Set aside.2. Brush tops of naan lightly with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.3. Spread 1/2 of the onion mixture evenly on each crust. Top with tomatoes and goat cheese. Close lid. Grill over low heat 1 to 2 minutes or until cheese is melted. Remove from grill. Sprinkle with mint. Serve immediately.Makes 4 servings.Nutrition Information Per Serving: 432 Calories, Fat 24g, Protein 16g, Carbohydrates 38g, Cholesterol 34mg, Sodium 514mg, Fiber 5g

BIG EASY SHRIMP with CREAMY CREOLE MUSTARD SAUCE

2 tablespoons butter1 large red onion, thinly sliced1 pound large shrimp with shells on (26 to 30 count), deveined1/2 teaspoon McCormick® Garlic Powder1/2 teaspoon McCormick® Thyme Leaves1/4 teaspoon McCormick® Coarse Ground Black Pepper1/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt1 cup ale1/4 cup heavy cream1/4 cup Zatarain's® Creole Mustard1. Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 2 minutes. Add shrimp, garlic powder, thyme, pepper and sea salt; cook and stir 2 minutes.2. Stir in ale, cream and Creole mustard; cook and stir 2 minutes longer or just until shrimp turn pink. Spoon shrimp and sauce into serving bowls. Serve with French bread slices, if desired.Makes 4 servings.Nutrition Information Per Serving: 267 Calories, Fat 14g, Protein 19g, Carbohydrates 11g, Cholesterol 204mg, Sodium 820mg, Fiber 1g

ALE-ALMOND ROASTED APPLES

1 cup pale ale1/2 cup packed light brown sugar1/4 cup golden raisins2 tablespoons butter1/2 teaspoon McCormick® Ground Cinnamon4 red apples, such as Gala or Honey Crisp, cored and halved1/2 teaspoon McCormick® Pure Almond Extract1. Mix ale, sugar, raisins, butter and cinnamon in small saucepan. Bring to boil. Reduce heat to medium; cook 10 minutes or until slightly reduced, stirring occasionally. Place apples, cut-sides down, in 13x9-inch baking dish. Pour ale mixture over apples.2. Bake in preheated 400°F oven 40 to 45 minutes or until apples are tender when pierced with a knife. Place apples, cut-sides up, on serving platter or 8 dessert plates. Stir extract into sauce in baking dish. Spoon sauce over apples to serve.Makes 8 servings.Nutrition Information Per Serving: 178 Calories, Fat 3g, Protein 1g, Carbohydrates 35g, Cholesterol 8mg, Sodium 28mg, Fiber 3g

LEMON TWIST RICE PUDDING

1/2 preserved lemon1/2 cup short grain rice, such as Arborio, pearl or Valencia1 1/2 cups water1 McCormick® Cinnamon Stick1 quart (4 cups) milk1/2 cup sugar2 McCormick® Bay Leaves1/4 cup unsalted pistachio nuts, chopped (optional)1. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Finely chop peel (about 2 tablespoons). Set aside. Place rice, water and cinnamon stick in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed.2. Meanwhile, bring milk and sugar to simmer in large saucepan on medium heat. Stir in cooked rice with cinnamon stick and bay leaves. Cook 45 minutes or until mixture is thick and creamy, stirring occasionally. Remove cinnamon stick and bay leaves. Stir in preserved lemon. Pour rice pudding into large bowl. (Pudding will thicken as it cools.) Place plastic wrap directly on surface of rice pudding. Cool slightly.3. Refrigerate 3 hours or overnight until well chilled. Garnish each serving with pistachio nuts, if desired.Makes 6 servings.Nutrition Information Per Serving: 187 Calories, Fat 3g, Protein 6g, Carbohydrates 34g, Cholesterol 13mg, Sodium 124mg, Fiber 0g

THAI-STYLE “BOLOGNESE”

2 tablespoons oil1 pound ground chicken or turkey2 tablespoons minced garlic2 tablespoons Thai Kitchen® Premium Fish Sauce2 tablespoons Thai Kitchen® Roasted Red Chili Paste2 tablespoons McCormick® Chives2 tablespoons sugar1 tablespoon water1 small Thai chile, thinly sliced (optional)1. Heat oil in wok or large skillet on high heat. Add chicken and garlic; stir fry3 minutes or until chicken is lightly browned. Add fish sauce, red chile paste, chives, sugar and water; stir fry 2 minutes longer or until chicken is cooked through.2. Serve over hot cooked rice noodles, pasta or rice. Garnish with chile slices, if desired.Makes 6 servings.Nutrition Information Per Serving: 197 Calories, Fat 13g, Protein 13g, Carbohydrates 7g, Cholesterol 86mg, Sodium 547mg, Fiber 0g

TURMERIC-ROASTED CAULIFLOWER and TOMATOES

1/4 cup olive oil1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt1/2 teaspoon McCormick® Ground Turmeric1/8 teaspoon McCormick® Ground Red Pepper1 large head cauliflower, cut into florets (about 10 cups)1 bag (12 ounces) vine-ripened cherry tomatoes, halved (about 2 cups)2 tablespoons chopped fresh cilantro1. Mix oil, sea salt, turmeric and red pepper in small bowl. Place cauliflower and tomatoes in large bowl. Drizzle with 1/2 of the oil mixture; toss to coat well. Repeat with remaining oil mixture.2. Spread vegetables in single layer in foil-lined large shallow baking pan.3. Roast in preheated 425°F oven 40 minutes or until cauliflower is tender, stirring halfway through cooking time. Sprinkle with cilantro before serving.Makes 10 servings.Nutrition Information Per Serving: 90 Calories, Fat 6g, Protein 2g, Carbohydrates 7g, Cholesterol 0mg, Sodium 233mg, Fiber 3g

ROASTED CUMIN and CHICKPEA CASSOULET

6 slices bacon1/4 cup flour1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt1/4 teaspoon McCormick® Coarse Ground Black Pepper2 pounds boneless pork shoulder, well trimmed, cut into 1-inch chunks1 large onion, chopped2 teaspoons minced garlic2 tablespoons McCormick® Gourmet Collection Roasted Ground Cumin1 teaspoon McCormick® Thyme Leaves1 tablespoon tomato paste2 cups chicken broth1 can (15 1/2 ounces) chickpeas (garbanzo beans), drained and rinsed2 cups coarse bread crumbs*2 tablespoons butter, melted1. Cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Crumble bacon into 1/2-inch pieces. Set aside. Mix flour, sea salt and pepper in shallow dish. Coat pork evenly in flour mixture.2. Stir pork, onion and garlic into drippings in skillet. Cook and stir on medium heat 7 minutes or until pork is browned and onion is softened. Remove pork mixture. Add cumin, thyme and tomato paste to skillet; cook and stir 30 seconds or until fragrant. Stir in broth and chickpeas. Bring to boil. Reduce heat to low; simmer 5 minutes. Stir in pork mixture and bacon. Spoon into shallow 2-quart baking dish. Cover with foil.3. Bake in preheated 350°F oven 30 minutes. Meanwhile, toss bread crumbs with melted butter in medium bowl. Remove foil from baking dish. Sprinkle top evenly with bread crumb mixture. Bake, uncovered, 5 to 10 minutes longer or until bread crumbs are lightly browned.Makes 6 servings.*To make bread crumbs, place 4 slices bread in bowl of food processor; cover. Pulse until bread is just coarse crumbs.Nutrition Information Per Serving: 438 Calories, Fat 26g, Protein 28g, Carbohydrates 23g, Cholesterol 104mg, Sodium 958mg, Fiber 4g

WATERMELON SALAD with THAI BASIL and FETA

6 cups cubed seeded watermelon (1-inch chunks)2 tablespoons chopped Thai basil1/4 cup vegetable oil3 tablespoons rice vinegar1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt1/2 teaspoon sugar4 ounces crumbled feta cheese1/2 cup thinly sliced red onion1. Toss watermelon and Thai basil in large bowl. Cover. Refrigerate 30 minutes to blend flavors.2. Meanwhile, mix oil, vinegar, sea salt and sugar in medium bowl with wire whisk until well blended. Divide watermelon mixture among 8 salad plates. Drizzle each with 1 tablespoon of the vinaigrette. Sprinkle with cheese and onion. Serve immediately.Makes 8 servings.Nutrition Information Per Serving: 133 Calories, Fat 9g, Protein 3g, Carbohydrates 10g, Cholesterol 8mg, Sodium 286mg, Fiber 1g

GRILLED WATERMELON and SHRIMP SKEWERS

1/3 cup fresh lime juice1/4 cup olive oil1/4 cup Thai basil leaves2 tablespoons honey1/4 teaspoon McCormick® Minced Garlic1 pound large shrimp (26 to 30 count), peeled and deveined26 to 30 seedless watermelon cubes (1-inch cubes)1. Place lime juice, oil, Thai basil, honey and garlic in blender or food processor container; cover. Blend or process until basil is finely chopped. Reserve 1/4 of the marinade. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well.2. Refrigerate 15 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread 1 shrimp and 1 watermelon cube on each skewer so that the watermelon cube is in-between the 2 ends of the shrimp.3. Grill over medium heat 5 minutes or just until shrimp turn pink, turning occasionally. Serve skewers drizzled with reserved marinade.Makes 26 to 30 skewers.Test Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with shrimp and watermelon. This prevents them from burning when on the grill.Nutrition Information Per Serving (2 skewers): 67 Calories, Fat 3g, Protein 6g, Carbohydrates 4g, Cholesterol 52mg, Sodium 60mg, Fiber 0g

“DECONSTRUCTED” SPRING ROLL SALAD

® Premium Fish Sauce2 tablespoons rice vinegar2 tablespoons sesame oil2 tablespoons sugar1 tablespoon McCormick® Chives1 tablespoon soy sauce1 tablespoon Thai Kitchen® Sweet Red Chili Sauce2 boneless pork chops (1/2-inch thick)12 wonton wrappers5 cups spring mix salad greens1/2 cup shredded carrot1. Mix fish sauce, vinegar, sesame oil, sugar, chives, soy sauce and chili sauce in small bowl with wire whisk until well blended. Reserve 1/2 of the vinaigrette. Place pork chops in resealable plastic bag or glass dish. Add remaining vinaigrette; toss to coat well. Refrigerate 30 minutes.2. Meanwhile, spray both sides of wonton wrappers with no stick cooking spray. Place a 12-cup muffin tin upside down. Press a wonton wrapper around the outside of each muffin cup. Bake in preheated 400°F oven 3 to 5 minutes or until wonton wrappers are lightly browned. Cool on wire rack.3. Grill or broil pork chops until desired doneness. Cool slightly. Cut into thin strips. Mix salad greens, pork and carrot in large bowl. Add reserved vinaigrette; toss to coat well. Fill wonton cups with salad mixture. Serve immediately.

Nutrition Information Per Serving: 88 Calories, Fat 4g, Protein 5g, Carbohydrates 8g, Cholesterol 13mg, Sodium 384mg, Fiber 1g

1 cup thinly sliced red onion

1 can (14 1/2 ounces) petite diced tomatoes, undrained

1 can (14 ounces) Thai Kitchen® Coconut Milk

2 cups frozen mango chunks, unthawed

1. Mix flour, paprika, 1 tablespoon of the pumpkin pie spice, sea salt and red pepper in shallow dish. Coat chicken evenly on both sides in flour mixture.

2. Heat oil in nonstick 5-quart saucepan or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Drain excess fat from pan. Add red onion; cook and stir 2 minutes or until lightly browned. Stir in tomatoes, coconut milk, mango and remaining 1 teaspoon pumpkin spice. Bring to boil. Return chicken to pan. Cover.

3. Bake in preheated 350°F oven 20 to 25 minutes or until chicken is cooked through. Serve with cooked rice, if desired.

Nutrition Information Per Serving: 357 Calories, Fat 21g, Protein 25g, Carbohydrates 17g, Cholesterol 86mg, Sodium 447mg, Fiber 3g

SHEPHERD'S PIE with CUMIN & SMASHED CHICKPEAS

Makes 8 servings

1 1/2 pounds all-purpose potatoes, peeled and quartered

1 can (15 1/2 ounces) chickpeas (garbanzo beans), drained and rinsed, divided

1/4 cup milk

2 tablespoons butter

1 1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt, divided

1 pound ground lamb

1/2 pound lean ground beef

1 cup coarsely chopped onion

1 tablespoon McCormick® Gourmet Collection Roasted Ground Cumin

1 teaspoon McCormick® Gourmet Collection Ground Coriander

1/2 teaspoon McCormick® Coarse Ground Black Pepper

1/4 cup whiskey or apple cider

1 cup beef broth

1 tablespoon cornstarch

1 cup each frozen carrots and green beans, unthawed

1. Place potatoes in 2-quart saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Drain and return to saucepan.

Add 1/2 of the chickpeas, milk, butter and 1/2 teaspoon of the sea salt; coarsely mash until well blended. Set aside.

2. Brown lamb and beef in large nonstick skillet on medium-high heat. Drain fat. Add onion, cumin, coriander, remaining 1 teaspoon sea salt and pepper; cook 3 to 4 minutes or until onions are tender, stirring occasionally. Stir in whiskey. Stir broth into cornstarch until smooth. Add to skillet; stir constantly until well blended. Stir in vegetables and remaining chickpeas. Spoon into 2-quart baking dish. Spread potato mixture evenly over top.

3. Bake in preheated 400°F oven 15 to 20 minutes or until mixture is bubbly and top is golden brown. If needed, place under preheated broiler to brown potato topping.

Nutrition Information Per Serving: 316 Calories, Fat 14g, Protein 19g, Carbohydrates 25g, Cholesterol 63mg, Sodium 643mg, Fiber 4g

HOT & SOUR TILAPIA with GINGERED RHUBARB SAUCE

Makes 6 servings

Gingered Rhubarb Sauce:

1 cup frozen sliced rhubarb

1 can (8 ounces) pineapple chunks in juice, drained

2 tablespoons fresh lime juice

2 tablespoons Thai Kitchen® Sweet Red Chili Sauce

1/2 teaspoon McCormick® Cilantro Leaves

1/2 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger

1 tablespoon McCormick® Gourmet Collection Toasted Sesame Seed

1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1/4 teaspoon McCormick® Coarse Ground Black Pepper

1 1/2 pounds tilapia

2 tablespoons olive oil

1. For the Rhubarb Sauce, microwave rhubarb in medium microwavable bowl on HIGH 1 to 2 minutes or just until thawed. Add pineapple, lime juice, chili sauce, cilantro and ginger; toss to mix well. Set aside.

2. Mix sesame seed, sea salt and pepper. Brush fish with oil. Sprinkle with seasoning mixture.

3. Grill over medium-low heat 4 minutes per side or until fish flakes easily with a fork. Serve with Gingered Rhubarb Sauce.

Nutrition Information Per Serving: 204 Calories, Fat 8g, Protein 24g, Carbohydrates 9g, Cholesterol 52mg, Sodium 460mg, Fiber 1g

TURMERIC-SPICED CHICKEN with TOMATO-AVOCADO SALSA

Makes 8 servings

Turmeric-Spiced Chicken:

2 tablespoons olive oil

1 teaspoon McCormick® Garlic Powder

1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1 teaspoon McCormick® Ground Turmeric

1/2 teaspoon McCormick® Crushed Red Pepper

2 pounds boneless skinless chicken breasts or thighs, trimmed

Tomato-Avocado Salsa:

6 medium vine-ripened tomatoes, cut into 1/2-inch chunks (2 1/2 cups)

2 avocados, peeled and cut into 1/2-inch chunks (1 1/2 cups)

1/2 cup coarsely chopped red onion

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1/2 teaspoon McCormick® Ground Turmeric

8 flour tortillas (8-inch)

2 cups frisée or other lettuce

1. For the Chicken, mix oil, garlic powder, sea salt, turmeric and red pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

2. Meanwhile, for the Salsa, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.

3. Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through. Cut chicken into thin strips. Place 1/4 cup lettuce on each tortilla. Fill with chicken and Salsa. Fold sides of tortilla over filling and roll up to serve.

Nutrition Information Per Serving: 397 Calories, Fat 21g, Protein 25g, Carbohydrates 27g, Cholesterol 74mg, Sodium 882mg, Fiber 4g

MIX-AND-MATCH SPICED MOUSSE MINIS

Spiced Mousse:

4 ounces (1/2 package) cream cheese, softened

2 teaspoons McCormick® Pumpkin Pie Spice

1/2 cup sugar, divided

1/2 cup Thai Kitchen® Coconut Milk

1 cup heavy cream

1. Beat cream cheese, pumpkin pie spice and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until smooth and creamy. Add coconut milk; beat until well blended.

2. Beat cream and remaining 1/4 cup sugar in another large bowl with electric mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.

Makes mousse for 12 mini desserts.

Fudge Brownie: Divide 1 1/2 cups brownie pieces (1/2-inch cubes) evenly among each of 12 (2-ounce) shot glasses. Using 2/3 cup hot fudge sauce, layer each glass with fudge sauce and Spiced Mousse. Garnish with almonds, if desired. Makes 12.

(Nutrition Information Per Serving: 264 Calories, Fat 16g, Protein 3g, Carbohydrates 27g, Cholesterol 48mg, Sodium 107mg, Fiber 1g)

Banana Cream: Spoon 1 tablespoon of coarsely crushed vanilla wafer cookies into each of 12 (2-ounce) shot glasses. Using 2/3 cup caramel sauce and 1 banana, sliced, layer each glass with caramel sauce, banana slices and Spiced Mousse. Garnish with toasted coconut, if desired. Makes 12.

(Nutrition Information Per Serving: 266 Calories, Fat 14g, Protein 2g, Carbohydrates 33g, Cholesterol 41mg, Sodium 124mg, Fiber 1g)

Strawberry Shortcake: Spoon 2 teaspoons of coarsely crushed shortbread cookies into each of 12 (2-ounce) shot glasses. Using 6 strawberries, sliced, divide strawberry slices evenly among glasses. Layer each glass with Spiced Mousse and additional 1 teaspoon crushed cookies. Garnish with fresh mint, if desired. Makes 12.

(Nutrition Information Per Serving: 202 Calories, Fat 14g, Protein 2g, Carbohydrates 17g, Cholesterol 39mg, Sodium 93mg, Fiber 0g)

Piña Colada: Mix 1/2 cup each coarsely crushed shortbread cookies, coarsely chopped toasted macadamia nuts and toasted flaked coconut. Spoon 1 tablespoon cookie mixture into each of 12 (2-ounce) shot glasses. Using 1 can (8 ounces) crushed pineapple or pineapple tidbits, drained, divide pineapple evenly among glasses. Layer each glass with Spiced Mousse and remaining cookie mixture. Garnish as desired. Makes 12.

(Nutrition Information Per Serving: 238 Calories, Fat 18g, Protein 2g, Carbohydrates 17g, Cholesterol 39mg, Sodium 98mg, Fiber 1g)

ROASTED GINGER AND RHUBARB UPSIDE DOWN CAKE

3/4 cup (1 1/2 sticks) butter, divided

3/4 cup milk

1 3/4 cups sugar

1 tablespoon McCormick® Gourmet Collection Roasted Ground Ginger

1 teaspoon McCormick® Ground Cinnamon

1 pear, peeled, cored and cut into 20 slices

2 cups fresh or thawed frozen rhubarb pieces (1/2-inch pieces)

1 1/2 cups flour

1 teaspoon baking powder

3 eggs

1 1/2 teaspoons McCormick® Pure Vanilla Extract

1. Microwave 1/2 cup (1 stick) of the butter and milk in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Cool to room temperature. Mix sugar, ginger and cinnamon in medium bowl. Set aside. Place remaining 1/4 cup (1/2 stick) butter in 9-inch round cake pan with 2-inch sides. Place pan in preheated 350°F oven 2 to 3 minutes or until butter is melted. Sprinkle 3/4 cup of the sugar mixture evenly over butter. Arrange pear slices, then rhubarb pieces evenly in pan. Set aside.

2. Mix flour and baking powder in medium bowl. Set aside. Beat eggs, remaining sugar mixture and vanilla in large bowl with electric mixer on high speed 5 minutes or until very thick and pale in color, scraping sides of bowl occasionally. Gradually add flour mixture alternately with milk mixture, beating on low speed after each addition until smooth. Pour evenly over pear and rhubarb in pan.

3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto cake platter. Serve warm or cool.

Makes 8 servings.

Test Kitchen Tip: Cake can also be baked in a 9-inch square baking pan with 2-inch sides. Prepare as directed above.

Nutrition Information Per Serving: 471 Calories, Fat 19g, Protein 6g, Carbohydrates 69g, Cholesterol 126mg, Sodium 222mg, Fiber 2g

COCONUT TRES LECHES CAKE

1 cup flour

3 teaspoons McCormick® Pumpkin Pie Spice, divided

1/4 teaspoon salt

6 eggs, at room temperature, separated

1 cup plus 2 tablespoons sugar, divided

1 1/4 cups milk, divided

1 teaspoon McCormick® Pure Vanilla Extract

1 can (14 ounces) Thai Kitchen® Coconut Milk

1 can (14 ounces) sweetened condensed milk

1 cup heavy cream

1. Mix flour, 2 teaspoons of the pumpkin pie spice and salt in small bowl. Set aside. Beat egg yolks and 3/4 cup of the sugar in large bowl with electric mixer on high speed 5 minutes or until light and fluffy and doubled in volume, scraping sides of bowl occasionally. Gradually beat in 1/2 of the flour mixture, 1/4 cup of the milk, vanilla, then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally.

2. Beat egg whites in clean large bowl with electric mixer on high speed 2 minutes or until soft peaks form. Gradually beat in 1/4 cup of the remaining sugar until stiff peaks form. Stir 1/3 of the egg white mixture into the batter until well blended. Gently stir or fold in remaining egg white mixture. Pour evenly into greased 13x9-inch baking pan.

3. Bake in preheated 350°F oven 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Meanwhile, mix remaining 1 cup milk, coconut milk, sweetened condensed milk and remaining 1 teaspoon pumpkin pie spice in medium bowl until well blended. Reserve 1 1/2 cups of the milk mixture in refrigerator to serve with cake. Poke holes in warm cake with kitchen fork at 1-inch intervals, moving fork side to side to enlarge holes slightly. Pour remaining milk mixture slowly over cake. (Milk mixture will be slowly absorbed by the cake.) Cool completely. Cover.

4. Refrigerate at least 3 hours or overnight for best results. Beat cream and remaining 2 tablespoons sugar in medium bowl with electric mixer on high speed until stiff peaks form. Frost cake with whipped cream. Refrigerate until ready to serve. Pour a small amount of reserved milk mixture onto each dessert plate before placing a slice of cake on it.

Makes 24 servings.

Nutrition Information Per Serving: 202 Calories, Fat 10g, Protein 4g, Carbohydrates 24g, Cholesterol 72mg, Sodium 76mg, Fiber 0g

ASIAN VEGETABLES AND NOODLES with PEANUT SAUCE

7 ounces Thai Kitchen® Stir-Fry Rice Noodles

1/3 cup crunchy peanut butter

1/3 cup chicken broth

3 tablespoons dry sherry

2 tablespoons McCormick® Chives

2 tablespoons Thai Kitchen® Premium Fish Sauce

2 tablespoons sugar

1 tablespoon sesame oil

1 tablespoon vegetable oil

2 cups coarsely chopped bok choy

1 cup fresh bean sprouts

1 red bell pepper, cut into thin strips

Coarsely chopped peanuts or McCormick® Gourmet Collection Toasted Sesame Seed (optional)

1. Prepare rice noodles as directed on package. Rinse under cold water; drain well. Set aside.

2. Place peanut butter, broth, sherry, chives, fish sauce, sugar and sesame oil in bowl of food processor; cover. Process until smooth. Set aside.

3. Heat vegetable oil in large skillet or wok on medium heat. Add vegetables; stir fry 3 to 4 minutes or until tender-crisp. Stir in peanut butter mixture. Bring to simmer. Add noodles; toss to coat. Spoon noodle mixture into serving bowls. Sprinkle with peanuts or sesame seed, if desired.

Makes 4 servings.

Nutrition Information Per Serving: 450 Calories, Fat 19g, Protein 11g, Carbohydrates 57g, Cholesterol 1mg, Sodium 890mg, Fiber 3g

GRILLED INDIAN-SPICED FLATBREAD

2 tablespoons oil, divided

1 cup thinly sliced onion

1 teaspoon McCormick® Ground Turmeric

1/2 teaspoon McCormick® Ground Cumin

1/2 teaspoon McCormick® Crushed Red Pepper

1 package (8.8 ounces) naan (2 pieces)

2 vine-ripened tomatoes, sliced

6 ounces goat cheese (chèvre), crumbled

1 tablespoon chopped fresh mint

1. Heat 1 tablespoon of the oil in medium skillet on medium heat. Add onion; cook and stir 3 minutes or until softened. Stir in turmeric, cumin and red pepper. Set aside.

2. Brush tops of naan lightly with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.

3. Spread 1/2 of the onion mixture evenly on each crust. Top with tomatoes and goat cheese. Close lid. Grill over low heat 1 to 2 minutes or until cheese is melted. Remove from grill. Sprinkle with mint. Serve immediately.

Makes 4 servings.

Nutrition Information Per Serving: 432 Calories, Fat 24g, Protein 16g, Carbohydrates 38g, Cholesterol 34mg, Sodium 514mg, Fiber 5g

BIG EASY SHRIMP with CREAMY CREOLE MUSTARD SAUCE

2 tablespoons butter

1 large red onion, thinly sliced

1 pound large shrimp with shells on (26 to 30 count), deveined

1/2 teaspoon McCormick® Garlic Powder

1/2 teaspoon McCormick® Thyme Leaves

1/4 teaspoon McCormick® Coarse Ground Black Pepper

1/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1 cup ale

1/4 cup heavy cream

1/4 cup Zatarain's® Creole Mustard

1. Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 2 minutes. Add shrimp, garlic powder, thyme, pepper and sea salt; cook and stir 2 minutes.

2. Stir in ale, cream and Creole mustard; cook and stir 2 minutes longer or just until shrimp turn pink. Spoon shrimp and sauce into serving bowls. Serve with French bread slices, if desired.

Makes 4 servings.

Nutrition Information Per Serving: 267 Calories, Fat 14g, Protein 19g, Carbohydrates 11g, Cholesterol 204mg, Sodium 820mg, Fiber 1g

ALE-ALMOND ROASTED APPLES

1 cup pale ale

1/2 cup packed light brown sugar

1/4 cup golden raisins

2 tablespoons butter

1/2 teaspoon McCormick® Ground Cinnamon

4 red apples, such as Gala or Honey Crisp, cored and halved

1/2 teaspoon McCormick® Pure Almond Extract

1. Mix ale, sugar, raisins, butter and cinnamon in small saucepan. Bring to boil. Reduce heat to medium; cook 10 minutes or until slightly reduced, stirring occasionally. Place apples, cut-sides down, in 13x9-inch baking dish. Pour ale mixture over apples.

2. Bake in preheated 400°F oven 40 to 45 minutes or until apples are tender when pierced with a knife. Place apples, cut-sides up, on serving platter or 8 dessert plates. Stir extract into sauce in baking dish. Spoon sauce over apples to serve.

Makes 8 servings.

Nutrition Information Per Serving: 178 Calories, Fat 3g, Protein 1g, Carbohydrates 35g, Cholesterol 8mg, Sodium 28mg, Fiber 3g

LEMON TWIST RICE PUDDING

1/2 preserved lemon

1/2 cup short grain rice, such as Arborio, pearl or Valencia

1 1/2 cups water

1 McCormick® Cinnamon Stick

1 quart (4 cups) milk

1/2 cup sugar

2 McCormick® Bay Leaves

1/4 cup unsalted pistachio nuts, chopped (optional)

1. Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Finely chop peel (about 2 tablespoons). Set aside. Place rice, water and cinnamon stick in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed.

2. Meanwhile, bring milk and sugar to simmer in large saucepan on medium heat. Stir in cooked rice with cinnamon stick and bay leaves. Cook 45 minutes or until mixture is thick and creamy, stirring occasionally. Remove cinnamon stick and bay leaves. Stir in preserved lemon. Pour rice pudding into large bowl. (Pudding will thicken as it cools.) Place plastic wrap directly on surface of rice pudding. Cool slightly.

3. Refrigerate 3 hours or overnight until well chilled. Garnish each serving with pistachio nuts, if desired.

Makes 6 servings.

Nutrition Information Per Serving: 187 Calories, Fat 3g, Protein 6g, Carbohydrates 34g, Cholesterol 13mg, Sodium 124mg, Fiber 0g

THAI-STYLE “BOLOGNESE”

2 tablespoons oil

1 pound ground chicken or turkey

2 tablespoons minced garlic

2 tablespoons Thai Kitchen® Premium Fish Sauce

2 tablespoons Thai Kitchen® Roasted Red Chili Paste

2 tablespoons McCormick® Chives

2 tablespoons sugar

1 tablespoon water

1 small Thai chile, thinly sliced (optional)

1. Heat oil in wok or large skillet on high heat. Add chicken and garlic; stir fry

3 minutes or until chicken is lightly browned. Add fish sauce, red chile paste, chives, sugar and water; stir fry 2 minutes longer or until chicken is cooked through.

2. Serve over hot cooked rice noodles, pasta or rice. Garnish with chile slices, if desired.

Makes 6 servings.

Nutrition Information Per Serving: 197 Calories, Fat 13g, Protein 13g, Carbohydrates 7g, Cholesterol 86mg, Sodium 547mg, Fiber 0g

TURMERIC-ROASTED CAULIFLOWER and TOMATOES

1/4 cup olive oil

1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1/2 teaspoon McCormick® Ground Turmeric

1/8 teaspoon McCormick® Ground Red Pepper

1 large head cauliflower, cut into florets (about 10 cups)

1 bag (12 ounces) vine-ripened cherry tomatoes, halved (about 2 cups)

2 tablespoons chopped fresh cilantro

1. Mix oil, sea salt, turmeric and red pepper in small bowl. Place cauliflower and tomatoes in large bowl. Drizzle with 1/2 of the oil mixture; toss to coat well. Repeat with remaining oil mixture.

2. Spread vegetables in single layer in foil-lined large shallow baking pan.

3. Roast in preheated 425°F oven 40 minutes or until cauliflower is tender, stirring halfway through cooking time. Sprinkle with cilantro before serving.

Makes 10 servings.

Nutrition Information Per Serving: 90 Calories, Fat 6g, Protein 2g, Carbohydrates 7g, Cholesterol 0mg, Sodium 233mg, Fiber 3g

ROASTED CUMIN and CHICKPEA CASSOULET

6 slices bacon

1/4 cup flour

1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1/4 teaspoon McCormick® Coarse Ground Black Pepper

2 pounds boneless pork shoulder, well trimmed, cut into 1-inch chunks

1 large onion, chopped

2 teaspoons minced garlic

2 tablespoons McCormick® Gourmet Collection Roasted Ground Cumin

1 teaspoon McCormick® Thyme Leaves

1 tablespoon tomato paste

2 cups chicken broth

1 can (15 1/2 ounces) chickpeas (garbanzo beans), drained and rinsed

2 cups coarse bread crumbs*

2 tablespoons butter, melted

1. Cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Crumble bacon into 1/2-inch pieces. Set aside. Mix flour, sea salt and pepper in shallow dish. Coat pork evenly in flour mixture.

2. Stir pork, onion and garlic into drippings in skillet. Cook and stir on medium heat 7 minutes or until pork is browned and onion is softened. Remove pork mixture. Add cumin, thyme and tomato paste to skillet; cook and stir 30 seconds or until fragrant. Stir in broth and chickpeas. Bring to boil. Reduce heat to low; simmer 5 minutes. Stir in pork mixture and bacon. Spoon into shallow 2-quart baking dish. Cover with foil.

3. Bake in preheated 350°F oven 30 minutes. Meanwhile, toss bread crumbs with melted butter in medium bowl. Remove foil from baking dish. Sprinkle top evenly with bread crumb mixture. Bake, uncovered, 5 to 10 minutes longer or until bread crumbs are lightly browned.

Makes 6 servings.

*To make bread crumbs, place 4 slices bread in bowl of food processor; cover. Pulse until bread is just coarse crumbs.

Nutrition Information Per Serving: 438 Calories, Fat 26g, Protein 28g, Carbohydrates 23g, Cholesterol 104mg, Sodium 958mg, Fiber 4g

WATERMELON SALAD with THAI BASIL and FETA

6 cups cubed seeded watermelon (1-inch chunks)

2 tablespoons chopped Thai basil

1/4 cup vegetable oil

3 tablespoons rice vinegar

1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1/2 teaspoon sugar

4 ounces crumbled feta cheese

1/2 cup thinly sliced red onion

1. Toss watermelon and Thai basil in large bowl. Cover. Refrigerate 30 minutes to blend flavors.

2. Meanwhile, mix oil, vinegar, sea salt and sugar in medium bowl with wire whisk until well blended. Divide watermelon mixture among 8 salad plates. Drizzle each with 1 tablespoon of the vinaigrette. Sprinkle with cheese and onion. Serve immediately.

Makes 8 servings.

Nutrition Information Per Serving: 133 Calories, Fat 9g, Protein 3g, Carbohydrates 10g, Cholesterol 8mg, Sodium 286mg, Fiber 1g

GRILLED WATERMELON and SHRIMP SKEWERS

1/3 cup fresh lime juice

1/4 cup olive oil

1/4 cup Thai basil leaves

2 tablespoons honey

1/4 teaspoon McCormick® Minced Garlic

1 pound large shrimp (26 to 30 count), peeled and deveined

26 to 30 seedless watermelon cubes (1-inch cubes)

1. Place lime juice, oil, Thai basil, honey and garlic in blender or food processor container; cover. Blend or process until basil is finely chopped. Reserve 1/4 of the marinade. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well.

2. Refrigerate 15 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread 1 shrimp and 1 watermelon cube on each skewer so that the watermelon cube is in-between the 2 ends of the shrimp.

3. Grill over medium heat 5 minutes or just until shrimp turn pink, turning occasionally. Serve skewers drizzled with reserved marinade.

Makes 26 to 30 skewers.

Test Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with shrimp and watermelon. This prevents them from burning when on the grill.

Nutrition Information Per Serving (2 skewers): 67 Calories, Fat 3g, Protein 6g, Carbohydrates 4g, Cholesterol 52mg, Sodium 60mg, Fiber 0g

“DECONSTRUCTED” SPRING ROLL SALAD

® Premium Fish Sauce

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 tablespoons sugar

1 tablespoon McCormick® Chives

1 tablespoon soy sauce

1 tablespoon Thai Kitchen® Sweet Red Chili Sauce

2 boneless pork chops (1/2-inch thick)

12 wonton wrappers

5 cups spring mix salad greens

1/2 cup shredded carrot

1. Mix fish sauce, vinegar, sesame oil, sugar, chives, soy sauce and chili sauce in small bowl with wire whisk until well blended. Reserve 1/2 of the vinaigrette. Place pork chops in resealable plastic bag or glass dish. Add remaining vinaigrette; toss to coat well. Refrigerate 30 minutes.

2. Meanwhile, spray both sides of wonton wrappers with no stick cooking spray. Place a 12-cup muffin tin upside down. Press a wonton wrapper around the outside of each muffin cup. Bake in preheated 400°F oven 3 to 5 minutes or until wonton wrappers are lightly browned. Cool on wire rack.

3. Grill or broil pork chops until desired doneness. Cool slightly. Cut into thin strips. Mix salad greens, pork and carrot in large bowl. Add reserved vinaigrette; toss to coat well. Fill wonton cups with salad mixture. Serve immediately.

Makes 12 appetizer servings.