McCormick Science Institute

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Blackberry Guava Sorbet With Chocolate Crackle Cookie

Chocolate Crackle Cookies
12 oz
 semi-sweet baking chocolate, divided
3/4 cup
 all-purpose flour
2 tsp.
 McCormick© Gourmet Collection Cinnamon, Saigon
1 tsp.
 McCormick© Gourmet Collection Chile Pepper, Ancho
1/2 tsp.
 baking powder
1/4 tsp.
 McCormick© Gourmet Collection Sicilian Sea Salt
1/4 cup
 butter, softened
1/2 cup
 granulated sugar
1/4 cup
 firmly packed brown sugar
2 
 eggs, lightly beaten
2 tsp.
 McCormick© Pure Vanilla Extract

PREHEAT oven to 375°F. Melt 8 ounces of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 ounces chocolate. Mix flour, cinnamon, ancho chile pepper, baking powder and salt in small bowl. 

BEAT butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1 1/2 inches apart on parchment paper-lined baking sheets.

BAKE about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely. 

Serves: 42
Serving Size: 1 cookie

Blackberry Guava Sorbet 
3 cups
 Guava nectar
1 cup
 Guava paste
1 cup
 blackberry puree, seeds strained out
1 cup white sugar
2 tsp. fresh squeezed lime juice
1/2 tsp.
 McCormick© Pure Vanilla Extract

COMBINE guava nectar and paste with blackberry puree and sugar. Bring to simmer over medium heat and cook until guava paste is totally dissolved. 

COOL mixture completely in fridge. Add lime juice and vanilla. 

POUR mixture into ice cream maker churn until thick. Transfer frozen sorbet to freezer proof container and place in freezer to fully set. 

TO SERVE:
In martini glass – scoop 2 -2 fl. oz scoops of sorbet into glass. Garnish with 1 Chocolate Crackle Cookie and mint sprig.

Yield: 12 servings - serving size: ½ cup

Grilled Eggplant Dip Mezze Grazing Plate

3 each
 whole large eggplants, ends trimmed and split in half lengthwise
11/2 tsp.
 olive oil
1 tbsp.
 McCormick© Sesame Seeds, toasted
1 tsp.
 McCormick© Ground Cumin
1/2 tsp.
 McCormick© Ground Coriander
1 tsp.
 fresh minced garlic
1/4 tsp.
 McCormick© Coarse Grind Black Pepper
1/2 tsp.
 McCormick© Gourmet Collection Sicilian Sea Salt
3 fl oz.
 plain goat yogurt

BRUSH cut side of eggplant with oil. Place on grill pre-heated to medium high heat. Place cut side of eggplant on grill and cook for 2-3 minutes until nice grill marks appear. Turn eggplant 90 degrees to create cross hatch marks. Grill for 2-3 minutes more. Turn eggplant over and cook for 4-5 minutes to char skin.

PLACE eggplants on baking pan and cook in 400F oven for 25-30 minutes until flesh is very soft and nicely roasted. Remove eggplant from oven, peel off charred skin. Once cooled coarsely chop flesh. Place flesh in strainer and allow to drain for 15-20 minutes. Finished yield should be approximately 1 lb. of cooked flesh. 

COMBINE eggplant and seasonings in food processor or blender and process until smooth. Add goat yogurt and blend until well incorporated. 

SERVE 1/3 cup of Roasted Eggplant dip per serving. Garnish plate with 3 dried figs, 3 dried apricots, ¾ oz whole roasted almonds, and 6 flax crackers. Finish dip with ¼ tsp. of tempered spiced oil on top.

Tempered Spice Oil - drizzle 1/4 tsp. oil over each eggplant dip serving just before serving
1/4 cup
 vegetable oil
1/4 tsp.
 McCormick© Ground Coriander
1/4 tsp.
 McCormick© Whole Cumin Seed
1/4 tsp.
 McCormick© Whole Mustard Seed

Heat oil to 325° over medium heat. Add spices and remove oil from heat 

** This should be made no more than 1 hour before serving so that the flavor and aroma is at its peak for service

Turkey And Shiitake Mezzaluna In Fennel Broth

Filling – Yields 10 servings – Serving Size = 2 oz.
1 tbsp.
 vegetable oil
6 oz.
 diced shiitake mushrooms
3 oz.
 minced white onion
3 oz.
 minced celery
3 oz. minced carrot
1/2 lb. 94/6 ground turkey
11/2 tsp. minced fresh garlic
11/2 tsp.
 McCormick© Ground Ginger
1/8 tsp.
 McCormick© Ground Cayenne
1/8 tsp
 McCormick© Coarse Grind Black Pepper
1/4 tsp.
 McCormick© Gourmet Collection Sicilian Sea Salt
1/3 cup
 grated Parmigiano Reggiano cheese
1/4 cup
 Panko bread crumbs
1
 egg, beaten

HEAT vegetable oil over medium-high heat in large sauté pan. Add mushroom, onion, celery and carrots and sauté for 5-6 minutes. 

REMOVE veggies from pan and add raw ground turkey. Cook turkey until completely cooked through. Drain fat from turkey. Add back cooked turkey and veggies to the pan. Add garlic, spices and salt to the mixture and cook over medium heat for 4-5 minutes. Remove from heat and cool mixture. 

ADD Parmigiano Reggiano, bread crumbs and egg and mix well to completely combine. Store mixture in fridge until ready to fill pasta. 

 Pasta Dough
1 cup
 all-purpose flour, plus more for dusting
1 cup
 semolina flour (or sub another cup of AP if not available)
1 tsp.
 McCormick© Gourmet Collection Sicilian Sea Salt
3
 large eggs, plus 1 for egg wash
1 tbsp. + 1 tsp.
 extra-virgin olive oil
  Cornmeal, for dusting

COMBINE the flour and salt in the bowl of an electric stand mixer fitted with a dough hook. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoon of the olive oil and continue to incorporate all the flour until it forms a ball. 

KNEAD the dough using the dough hook for 8-10 minutes. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. DO NOT REFRIGERATE. 

CUT the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Reduce the setting and crank the dough through again, 2 or 3 times. 

COOK the ravioli in 2 gallons of boiling water for 4-5 minutes until filling is hot and pasta is tender; be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon.


Spiced Stock for Ravioli – Yield: 10 servings – Serving Size ½ cup
7 cups
 Kitchen Basics® Unsalted Chicken Stock 
3 cups
 Kitchen Basics® Unsalted Vegetable Stock
1 tbsp.
 McCormick® Whole Fennel Seeds
1 tsp.
 McCormick® Ground Achiote
2 tbsp.
 McCormick® Gourmet Collection Arrowroot
2 tbsp.
 water

COMBINE stocks and spices. Bring to boil, and then reduce heat to simmer. Reduce by 1/2. 

STIR together arrowroot and water to make slurry, whisk into stock mixture and return to boil. 


Roasted Veggie Garnish - Yield: about 2 1/2 cups or 10 servings
1/2 lb.
 carrots 1/2" dice 
1/2 lb.
 thinly sliced shiitake mushrooms
1 1/2 tsp.
 vegetable or olive oil
1 tsp.
 McCormick® Grill Mates® Montreal Chicken Seasoning  (25% less sodium version) 
1 cup
 diced fresh tomatoes

TOSS mushrooms and carrots with seasoning and oil. Spread on parchment paper lined sheet pan and roast for 15-20 minutes in 400F oven until carrots are tender. 

For Service:
Place 2 mezzaluna in pre-warmed pasta bowl, cover with ½ cup Fennel Stock and ¼ cup of roasted veggies.