Cinnamon plays a starring role

News Sep 25, 2009 Ancaster News

Cinnamon is a star in sweet dishes, but it has a history of use in savoury foods.

The broth for Vietnamese pho, Greek moussaka, Indian pilafs and curries, Mexican mole and many Middle Eastern meat and vegetable dishes contain cinnamon.

If you want to be sure of getting true cinnamon, check the label. Although it's hard to tell the difference in it's ground state, it's easy when cinnamon is in stick form. Cassia looks like it was rolled from a thick piece of bark while a stick of true cinnamon has thin, multiple layers.

Chocolate Cinnamon and Pumpkin Seed Cookie Brittle

The success of this recipes lies with crushing the cinnamon into small pieces so you get little explosions of it in every bite. The brittle is very thin and goes well with a cup of coffee.

1/2 cup (125 mL) unsalted butter

1 ounce (28 g) unsweetened chocolate, chopped into small pieces

1/2 teaspoon (2.5 mL) coarsely ground cinnamon

1/2 cup (120 mL) granulated sugar

1/4 teaspoon (1 mL) pure vanilla extract

1 large egg 1/3 cup (80 mL) all-purpose flour

1/2 cup (125 mL) hulled pumpkin seeds

Preheat the oven to 375F (190C).

Melt the butter in a large saucepan over medium heat. Remove from the heat, add the chocolate and stir until melted. Add the cinnamon, sugar, vanilla and egg, stirring until smooth. Stir in the flour and beat well. Immediately scrape the batter into a 10-by 15-by 1-inch (25-by 38-by 2.5- cm) jelly-roll pan lined with parchment paper. Spread the batter into a thin, even layer across the pan. Scatter the pumpkin seeds evenly over the top. Bake for 10 minutes, or until the cookie is just set. Remove from the oven and cool completely. Break into 2 dozen rough-shaped pieces, as you would a nut brittle. Makes about 24 pieces

Cinnamon Spiced Lemon Chicken

Simple, subtle and great served with saffron rice. 8 large chicken thighs, bone-in & skin on 1 teaspoon (5 mL) ground cinnamon

2 teaspoons (10 mL) ground cumin 1 teaspoon (5 mL) sweet or hot paprika

1/2 teaspoon (2.5 mL) turmeric

4 tablespoons (60 mL) lemon juice 2 cloves garlic, minced

2 tablespoons (30 mL) extra-virgin olive oil sea salt and freshly ground black pepper 2 tablespoons (30 mL) unsalted butter

Preheat the oven to 400F (200C).

Slash the chicken thighs, once or twice on each side. Combine the cinnamon, cumin, paprika, turmeric, lemon juice, garlic and olive oil. Season liberally with salt and pepper and pour over the chicken. Combine well. Cover, refrigerate and let marinate for at least one hour or ideally, overnight.

Lay the chicken out in a single layer on a metal baking pan and dot with the butter. Bake for 30- 40 minutes, basting twice with the juices, until cooked through. Turn on the broiler and broil, 4-5 inches from the heat until golden brown. Serve with the pan juices. Makes 4 servings

Orzo with Cinnamon Browned Butter, Feta, Tomatoes and Spinach

This can be a side dish –leave the feta out or in as you prefer –or a main course for two.

1/2 pound (225 g) orzo

4 tablespoons (60 mL) unsalted butter

2 tablespoons (30 mL) extra-virgin olive oil

1/2 teaspoon (2.5 mL) cinnamon 5 ounces (150 g) washed baby spinach leaves (1/2 of a 10-ounce (300 g) bag)

2/3 cup (150 mL) crumbled feta cheese 2 medium ripe tomatoes, diced

1/4 cup (60 mL) chopped parsley sea salt and freshly ground black pepper

Cook the orzo in large pot of boiling salted water until tender. While the orzo is cooking, melt the butter in a small heavy frying pan over low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove from the heat, then stir in the cinnamon. Drain the orzo well, then return to pot and add the butter mixture, scraping up any brown bits from bottom of the pan. Add the remaining ingredients. Toss until well combined and season with salt and pepper. Makes 4 side servings

Cinnamon plays a starring role

News Sep 25, 2009 Ancaster News

Cinnamon is a star in sweet dishes, but it has a history of use in savoury foods.

The broth for Vietnamese pho, Greek moussaka, Indian pilafs and curries, Mexican mole and many Middle Eastern meat and vegetable dishes contain cinnamon.

If you want to be sure of getting true cinnamon, check the label. Although it's hard to tell the difference in it's ground state, it's easy when cinnamon is in stick form. Cassia looks like it was rolled from a thick piece of bark while a stick of true cinnamon has thin, multiple layers.

Chocolate Cinnamon and Pumpkin Seed Cookie Brittle

The success of this recipes lies with crushing the cinnamon into small pieces so you get little explosions of it in every bite. The brittle is very thin and goes well with a cup of coffee.

1/2 cup (125 mL) unsalted butter

1 ounce (28 g) unsweetened chocolate, chopped into small pieces

1/2 teaspoon (2.5 mL) coarsely ground cinnamon

1/2 cup (120 mL) granulated sugar

1/4 teaspoon (1 mL) pure vanilla extract

1 large egg 1/3 cup (80 mL) all-purpose flour

1/2 cup (125 mL) hulled pumpkin seeds

Preheat the oven to 375F (190C).

Melt the butter in a large saucepan over medium heat. Remove from the heat, add the chocolate and stir until melted. Add the cinnamon, sugar, vanilla and egg, stirring until smooth. Stir in the flour and beat well. Immediately scrape the batter into a 10-by 15-by 1-inch (25-by 38-by 2.5- cm) jelly-roll pan lined with parchment paper. Spread the batter into a thin, even layer across the pan. Scatter the pumpkin seeds evenly over the top. Bake for 10 minutes, or until the cookie is just set. Remove from the oven and cool completely. Break into 2 dozen rough-shaped pieces, as you would a nut brittle. Makes about 24 pieces

Cinnamon Spiced Lemon Chicken

Simple, subtle and great served with saffron rice. 8 large chicken thighs, bone-in & skin on 1 teaspoon (5 mL) ground cinnamon

2 teaspoons (10 mL) ground cumin 1 teaspoon (5 mL) sweet or hot paprika

1/2 teaspoon (2.5 mL) turmeric

4 tablespoons (60 mL) lemon juice 2 cloves garlic, minced

2 tablespoons (30 mL) extra-virgin olive oil sea salt and freshly ground black pepper 2 tablespoons (30 mL) unsalted butter

Preheat the oven to 400F (200C).

Slash the chicken thighs, once or twice on each side. Combine the cinnamon, cumin, paprika, turmeric, lemon juice, garlic and olive oil. Season liberally with salt and pepper and pour over the chicken. Combine well. Cover, refrigerate and let marinate for at least one hour or ideally, overnight.

Lay the chicken out in a single layer on a metal baking pan and dot with the butter. Bake for 30- 40 minutes, basting twice with the juices, until cooked through. Turn on the broiler and broil, 4-5 inches from the heat until golden brown. Serve with the pan juices. Makes 4 servings

Orzo with Cinnamon Browned Butter, Feta, Tomatoes and Spinach

This can be a side dish –leave the feta out or in as you prefer –or a main course for two.

1/2 pound (225 g) orzo

4 tablespoons (60 mL) unsalted butter

2 tablespoons (30 mL) extra-virgin olive oil

1/2 teaspoon (2.5 mL) cinnamon 5 ounces (150 g) washed baby spinach leaves (1/2 of a 10-ounce (300 g) bag)

2/3 cup (150 mL) crumbled feta cheese 2 medium ripe tomatoes, diced

1/4 cup (60 mL) chopped parsley sea salt and freshly ground black pepper

Cook the orzo in large pot of boiling salted water until tender. While the orzo is cooking, melt the butter in a small heavy frying pan over low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove from the heat, then stir in the cinnamon. Drain the orzo well, then return to pot and add the butter mixture, scraping up any brown bits from bottom of the pan. Add the remaining ingredients. Toss until well combined and season with salt and pepper. Makes 4 side servings

Cinnamon plays a starring role

News Sep 25, 2009 Ancaster News

Cinnamon is a star in sweet dishes, but it has a history of use in savoury foods.

The broth for Vietnamese pho, Greek moussaka, Indian pilafs and curries, Mexican mole and many Middle Eastern meat and vegetable dishes contain cinnamon.

If you want to be sure of getting true cinnamon, check the label. Although it's hard to tell the difference in it's ground state, it's easy when cinnamon is in stick form. Cassia looks like it was rolled from a thick piece of bark while a stick of true cinnamon has thin, multiple layers.

Chocolate Cinnamon and Pumpkin Seed Cookie Brittle

The success of this recipes lies with crushing the cinnamon into small pieces so you get little explosions of it in every bite. The brittle is very thin and goes well with a cup of coffee.

1/2 cup (125 mL) unsalted butter

1 ounce (28 g) unsweetened chocolate, chopped into small pieces

1/2 teaspoon (2.5 mL) coarsely ground cinnamon

1/2 cup (120 mL) granulated sugar

1/4 teaspoon (1 mL) pure vanilla extract

1 large egg 1/3 cup (80 mL) all-purpose flour

1/2 cup (125 mL) hulled pumpkin seeds

Preheat the oven to 375F (190C).

Melt the butter in a large saucepan over medium heat. Remove from the heat, add the chocolate and stir until melted. Add the cinnamon, sugar, vanilla and egg, stirring until smooth. Stir in the flour and beat well. Immediately scrape the batter into a 10-by 15-by 1-inch (25-by 38-by 2.5- cm) jelly-roll pan lined with parchment paper. Spread the batter into a thin, even layer across the pan. Scatter the pumpkin seeds evenly over the top. Bake for 10 minutes, or until the cookie is just set. Remove from the oven and cool completely. Break into 2 dozen rough-shaped pieces, as you would a nut brittle. Makes about 24 pieces

Cinnamon Spiced Lemon Chicken

Simple, subtle and great served with saffron rice. 8 large chicken thighs, bone-in & skin on 1 teaspoon (5 mL) ground cinnamon

2 teaspoons (10 mL) ground cumin 1 teaspoon (5 mL) sweet or hot paprika

1/2 teaspoon (2.5 mL) turmeric

4 tablespoons (60 mL) lemon juice 2 cloves garlic, minced

2 tablespoons (30 mL) extra-virgin olive oil sea salt and freshly ground black pepper 2 tablespoons (30 mL) unsalted butter

Preheat the oven to 400F (200C).

Slash the chicken thighs, once or twice on each side. Combine the cinnamon, cumin, paprika, turmeric, lemon juice, garlic and olive oil. Season liberally with salt and pepper and pour over the chicken. Combine well. Cover, refrigerate and let marinate for at least one hour or ideally, overnight.

Lay the chicken out in a single layer on a metal baking pan and dot with the butter. Bake for 30- 40 minutes, basting twice with the juices, until cooked through. Turn on the broiler and broil, 4-5 inches from the heat until golden brown. Serve with the pan juices. Makes 4 servings

Orzo with Cinnamon Browned Butter, Feta, Tomatoes and Spinach

This can be a side dish –leave the feta out or in as you prefer –or a main course for two.

1/2 pound (225 g) orzo

4 tablespoons (60 mL) unsalted butter

2 tablespoons (30 mL) extra-virgin olive oil

1/2 teaspoon (2.5 mL) cinnamon 5 ounces (150 g) washed baby spinach leaves (1/2 of a 10-ounce (300 g) bag)

2/3 cup (150 mL) crumbled feta cheese 2 medium ripe tomatoes, diced

1/4 cup (60 mL) chopped parsley sea salt and freshly ground black pepper

Cook the orzo in large pot of boiling salted water until tender. While the orzo is cooking, melt the butter in a small heavy frying pan over low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove from the heat, then stir in the cinnamon. Drain the orzo well, then return to pot and add the butter mixture, scraping up any brown bits from bottom of the pan. Add the remaining ingredients. Toss until well combined and season with salt and pepper. Makes 4 side servings