Korean-Style Oven Barbecued Beef Brisket Sandwich with Vanilla Chili Aioli Vanilla Lemon Beer Fizz FLAVOR Take a deep dive into all things flavor with Nielsen-Massey Vanillas. Best known for their quality vanilla and flavor extracts, Nielsen-Massey sheds light on emerging trends in the foodservice industry, and offers pairing suggestions and recipe ideas for creative menus. Vanilla Maple Syrup Strawberry Ice Cream Sandwiches
Culinary Trends for Today & Beyond It s not always easy to predict the next big thing, but a little bit of research shows that some products and practices seem to be moving up or out. Consumers want both sophisticated tastes and familiar foods made with healthful ingredients. And, a little indulgence doesn t hurt either. Early to mid-morning mealtimes are seeing a lift in popularity, leading to creative and vibrant menu options. Eggs, for example, are returning to its place at the table in a big way. You ll find eggs on everything for a while, from baked avocado with egg to luxurious egg sandwiches. Fresh breakfast items, smoothies, baked bars and good-for-you portable breakfast items will continue to be important. Granola bar offerings will go savory with the addition of bacon (still popular, but waning) and artisan sausages. Cupcakes and doughnuts have had their turn in the limelight. Attention will turn to popovers (both sweet and savory), blintzes, perogies and other ethnic breads. Waffles will increase in popularity but may take a secondary role. Cold climate cuisines such as Welsh, Scandinavian and Russian are on the rise as consumers continue their love of new flavors. Conversely, foods of the South Pacific (Tahiti and the Philippines) will inspire chefs with new tastes and techniques. Consumers pallets are calling for more bitter flavors from leafy greens, coffees, cocoas and teas as well as pickled and fermented foods which provide tang and texture while delivering health benefits too. World to Table Cuisine will gain traction. Fair Trade certified ingredients will hold steady in the marketplace as diners look for sustainability in all of their ingredients. Locally sourced ingredients will also continue to be desired by consumers. The days of seeing protein as the main focus on the dinner plate is subsiding. Protein is moving from the center of the plate to a hot new ingredient used to spice up a recipe. And, move over poultry and beef; pork is making waves in the marketplace. Soy-free vegetarian options are becoming more mainstream and are starting to make appearances on menus nationwide. In mixology, some of the best new cocktails include handcrafted infusions, house-made bitters, infused syrups and craft distillers. Other trends include a return to old-school cocktails with a 21 st century twist (think barrelaged Manhattans), lower-alcohol content beverages such as spritzers and shrubs, and non-alcoholic sodas aimed at the adult market with grown-up flavors and less sugar. Finally, high-octane white whiskey or moonshine is making its way into bars, taverns and lounges near you. Drink up!
Trend Sightings 5 Simple Ways to Reinvent Common Recipes O ne trend I see happening now is the focus on using local ingredients people are paying more attention to where their food is coming from which is leading to a greater concern for responsible farming practices. - Chef Josh Johnson Head Pastry Chef The American Club Kohler, Wisconsin 1. Looking to add a tropical flair to your breakfast menu? Add fresh squeezed orange juice or orange extract and Tahitian vanilla extract to pure maple syrup. Serve with fresh fruit atop waffles, pancakes, crepes or blintzes. A lot of breweries are resurrecting lost or obscure styles, such as Kottbusser, Australian sparkling ales and Zwickelbier. These are very light and refreshing beers, so I can see brewers adding lighter fruit flavors to these in the near future. - Jeffrey Whelpley Cicerone and Board Member CHAOS Brew Club Chicago, IL C hef-driven, fast casual eateries and coffee shops inside retail stores continue to blossom driving artisan cookie, brownie, cupcake and dessert cup trends. 2. 3. like kabocha squash, cauliflower, candy cap mushrooms and smoked desserts featuring darker chocolates and salt with caramel will continue in popularity. Finally, retro desserts make a comeback with hand pies leading the charge. Old fashioned pies of all types have been popping up, notably with scratch crust often made from house-milled grain. - Chef Jimmy MacMillan Executive Pastry Chef JMPurePastry LLC Chicago, IL Fizzes are all the rage. Add fresh squeezed lemon juice or lemon extract with a splash of ginger ale to a wheat beer to create a light, refreshing adult beverage. 4. Savory inspired dessert ingredients 5. Make butter so good it can stand alone. Just add vanilla extract and honey to already prepared butter and serve with French toast or popovers. To add a bit of sweetness to the dinner table, use this butter recipe on fresh rolls or cornbread. Give an upscale flavor to your baked goods. Add a touch of almond extract to cakes, cookies or muffins to give it a subtle, unique flavor. Want to add an extra layer of flavor to your red sauce? Just add unsweetened cocoa or chocolate extract to chili or tomato based sauces for an enhanced, well-balanced flavor.
Flavor Pairings Chart With the wide variety of flavors available in today s marketplace and the growing popularity of global cuisines, the possibilities of creating exciting meals and cocktails are truly endless. This guide allows you, at a quick glance, to view some of today s most popular flavors, and the ingredients and cuisines it pairs well with. Use this guide to help inspire your next great menu item. Almond Fruit/Nut - Cherry, Peach, Plum, Raspberry, Strawberry Green Bean, Leafy Greens, Sweet Potato Protein - Shrimp, Scallops, Chicken Mixology - Bourbon, Rye, Global Cuisine - Scandinavian, Middle Eastern Spa Salad with Almond Vinaigrette Cinnamon Fruit/Nut - Almond, Apple, Blueberry,, Peach, Pear, Pecan, Plum, Walnut Carrot, Sweet Potato Protein - Lamb, Pork Mixology - Bourbon, Vodka, Indian, Singaporean, Malaysian Cinnamon Vanilla Candied Almonds Chocolate Fruit/Nut - Berries, Cherry, Pecan, Raisin, Walnut Black Bean, Chili Pepper Protein - Beef Mixology - Vodka Mexican, South American Chocolate Toffee Brookies Coconut Fruit/Nut - Banana, Lemon,, Pineapple Leafy Greens, Rice Protein - Chicken, Mild Fish, Pork, Shrimp Hawaiian, South Pacific, South American Coconut Vanilla Ice Cream Coffee Fruit/Nut - Cocoa, Berries, Hazelnut, Vanilla Black Bean, Peppers, Pumpkin Protein - Beef, Lamb Mixology - Cognac, Vodka, Irish, Thai, Turkey Kona Coffee Rubbed Steak Lemon Fruit/Nut - Avocado, Almond, Berries, Lime, Beans, Couscous, Leafy Greens, Rice Protein - Chicken, Fish, Pork, Shellfish Mixology - Gin, Vodka, Eastern, Southeast Asian Coconut Spiced Lemon Shrimp Lime Fruit/Nut - Banana, Coconut, Lemon, Pineapple, Watermelon Beet, Cucumber, Leafy Greens Protein - Chicken, Fish, Shellfish Mixology - Rum, Tequila, Vodka, Global Cuisine - Caribbean, Floridian, Mexican Lemon-Lime Raspberry Twist Cocktail Fruit/Nut - Banana, Coconut, Cocoa, Lemon, Lime, Vanilla Couscous, Leafy Greens, Rice, Sweet Potato Protein - Chicken, Mild Fish, Pork, Shellfish Mixology - Rum, Vodka, Global Cuisine - Caribbean, Floridian, Californian, Mexican Mulled Cider Blossom Water Fruit/Nut - Banana, Berries, Vanilla Beans, Couscous, Green Olive, Rice, Tomato Protein - Chicken, Mild Fish Mixology - Rum, Vodka Eastern Peppermint Fruit/Nut - Chocolate, Couscous, Eggplant, Green Bean Protein - Duck, Lamb Global Cuisine - Eastern European, Middle Eastern Rose Water Fruit/Nut - Apple, Lemon, Mango, Melons, Strawberry Couscous, Cucumber, Rice Protein - Duck Eastern Vanilla Fruit/Nut - Berries, Cocoa,, Stone Fruits Green Bean, Sweet Potato Protein - Chicken, Duck, Fish Mixology - Bourbon, Gin, Rum, Vodka, Mexican, South American, South Pacific Blossom Water Mediterranean Couscous Peppermint Mocha Panna Cotta Strawberry Rose Water Mojito Vanilla Beignet Bites with Lemon Raspberry Jam Find these recipes and more at NielsenMassey.com
Flavor Blends Ambrosia CreamsicleTM Candy Cane Extracts and flavors open a range of possibilities when used in combination with each other, or with other ingredients. Because they distinctly lack sweetness, the flavor profiles are easily controlled, with chefs and bakers adding sweetness at their discretion. To taste, dilute the extract in water (1 ounce water per ¼ teaspoon extract) and begin to create! 1 part Lemon Extract to 1 part Blossom Water 1 part Peppermint Extract to 1 part Vanilla Extract to 2 parts Extract Here are some combinations to start with: Crepe Suzette 1 part Rose Water to 2 parts Blossom Water to Irish Cream 1 part Chocolate Extract to 2 parts Coffee Extract to Mint Chocolate Chip Ice Cream Jordan Almond Lemon Meringue Pie 2 parts Chocolate Extract Turkish Delight Wedding Cake 1 part Rose Water to 1 part Vanilla Extract 1 part Lemon Extract *All above flavor combinations calling for vanilla extract were tested using Madagascar Bourbon Pure Vanilla Extract. N ielsen-massey offers versatile, superior quality allnatural vanillas and flavor extracts which may be used on their own or to enhance the flavor and depth of other ingredients. Whether the recipe calls for lemon extract to highlight other fruit flavors, or a vanilla to smooth out the spiciness from chili peppers, Nielsen-Massey s vanillas and flavor extracts are essential ingredients to the foodservice industry, proving their quality and value, time and time again. 2 parts Lemon Extract to 1 part Peppermint Extract to 1 part Vanilla Extract to 2 parts Chocolate Extract Flavor Extract Equivalences ¼ Teaspoon Almond Extract + 1 Tablespoon Sugar = 1 Tablespoon Almond Paste For Flavoring 1 Tablespoon Chocolate Extract = 1 Tablespoon Unsweetened Cocoa Powder 1 Tablespoon Chocolate Extract + 1 Teaspoon Sugar = ½ Ounce Semi-Sweet Chocolate 1 Teaspoon Coffee Extract = 1 Teaspoon Dry Espresso Powder 1 Teaspoon Coffee Extract + ¼ Cup Water = ¼ Cup Brewed Coffee ½ Teaspoon Lemon Extract = 1 Tablespoon Fresh Lemon Juice 1 Teaspoon Lemon Extract = 1 Teaspoon Lemon Zest ½ Teaspoon Extract = 2 Tablespoons Fresh Juice 800.525.PURE (7873) www.nielsenmassey.com 1 Teaspoon Extract = 1 Teaspoon Zest 1 Tablespoon Vanilla Extract = 1 Vanilla Bean