Cinnamon is one of the most versatile spices, being used in many types of cuisine from all over the world. It is an important ingredient in some of my favorite Indian dishes as well as my favorite American desserts.
It is important to note that what we call cinnamon here in the U.S. and Canada is actually cassia, a very close relative of cinnamon with a much stronger taste. In Europe and Mexico they more commonly use "true/Ceylon cinnamon" which hails from Sri Lanka and southern India and has a much more delicate flavor. Cassia comes from Southeast Asia, primarily, Vietnam, Indonesia, Sumatra and China. For our purposes, I will continue to call it cinnamon, because that is how we recognize cassia in most of North America.
As you may have heard, cinnamon is not just a spice, but a health food. Daily intake of cinnamon can help you get your blood glucose levels, triglycerides, LDL cholesterol and total cholesterol under control (Wikipedia). Cinnamon may also lower blood pressure, the USDA is currently running several studies on this subject. Cinnamon also has significant antioxidant and antimicrobial properties. It is commonly used in traditional Chinese medicine and has also been used to treat tooth aches and colds.
Watkins Purest Ground Cinnamon is Korintje cassia. It has a much stronger flavor than most other brands of cinnamon owing to it's higher percentage of essential oil. It is carefully inspected and sifted before being ground into a superior product that is sweet and without a hint of bitterness.
To test the truth in this, do a little experiment. Pour your current brand of cinnamon in one hand and lick it. Pour some Watkins cinnamon in your other hand and lick it. You should easily notice the difference. I know I did!
Thursday, July 26, 2007
Cinnamon Rolls
Homemade Cinnamon Rolls
4-1/4 to 4-3/4 cups/1 to 1.25 liters all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups/325 mL milk
1 tsp/5 mL Watkins Vanilla
1/4 cup/60 mL sugar
1/4 cup/60 mL butter
1 tsp/5 mL salt
1 tsp/5 mL Watkins Cinnamon
2 eggs
6 tbsp/90 mL butter, softened
1/2 cup/125 mL brown sugar
4 tsp/20 mL Watkins Cinnamon
1 cup/250 mL powdered sugar
1 tsp/5 mL Watkins Vanilla
4 to 5 tsp/20 to 25 mL milk
Combine 1-1/2 cups/375 mL of the flour and yeast
in large mixing bowl. Heat the 1-1/4 cups/325 mL
milk, vanilla, sugar, butter, salt, and cinnamon
just until mixture is warm (120-130°F/50-55°C),
stirring constantly. Add to flour mixture along
with eggs. Beat with an electric mixer on low
speed for 30 seconds; scraping sides of bowl constantly.
Beat on high speed for 3 minutes. Using a
spoon, stir in as much of the remaining flour as
you can (dough will be soft). Knead in enough of
the remaining flour to make a moderately soft
dough (3 to 5 minutes total). Shape dough into a
ball; place in a lightly greased bowl, turning once.
Cover and let rise in a warm place until double in
size (about 1 to 1-1/2 hours). (The dough is ready
for shaping when you can lightly press two fingers
1/2-inch/1-cm into dough and an indentation
remains.) Punch down dough and divide in half.
Place each half on lightly floured surface and
smooth into a ball. Cover and let rest 10 minutes.
On lightly floured surface, roll half the dough into a
12 x 8-inch/30 x 20-cm rectangle. Spread with
3 tbsp/45 mL of the butter. Combine brown sugar
and cinnamon; sprinkle half over rectangle. Roll
up from short side. Seal edges (brushing with water
makes rolls easier to seal). Repeat with remaining
dough. Slice one roll into 8 pieces and the other roll
into 7 pieces. Arrange slices, evenly, cut-side up, in
greased 13 x 9-inch/33 x 23-cm baking dish. Cover
and let rise until nearly doubled (about 30 minutes).
Bake at 350°F/180°C for 25 to 40 minutes or until
light brown. Invert at once onto wire rack, invert
again. Cool slightly. Drizzle rolls with a glaze made
by combining the powdered sugar, vanilla, and milk.
Serve rolls warm or store in an air-tight container.
Makes 15 servings.
4-1/4 to 4-3/4 cups/1 to 1.25 liters all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups/325 mL milk
1 tsp/5 mL Watkins Vanilla
1/4 cup/60 mL sugar
1/4 cup/60 mL butter
1 tsp/5 mL salt
1 tsp/5 mL Watkins Cinnamon
2 eggs
6 tbsp/90 mL butter, softened
1/2 cup/125 mL brown sugar
4 tsp/20 mL Watkins Cinnamon
1 cup/250 mL powdered sugar
1 tsp/5 mL Watkins Vanilla
4 to 5 tsp/20 to 25 mL milk
Combine 1-1/2 cups/375 mL of the flour and yeast
in large mixing bowl. Heat the 1-1/4 cups/325 mL
milk, vanilla, sugar, butter, salt, and cinnamon
just until mixture is warm (120-130°F/50-55°C),
stirring constantly. Add to flour mixture along
with eggs. Beat with an electric mixer on low
speed for 30 seconds; scraping sides of bowl constantly.
Beat on high speed for 3 minutes. Using a
spoon, stir in as much of the remaining flour as
you can (dough will be soft). Knead in enough of
the remaining flour to make a moderately soft
dough (3 to 5 minutes total). Shape dough into a
ball; place in a lightly greased bowl, turning once.
Cover and let rise in a warm place until double in
size (about 1 to 1-1/2 hours). (The dough is ready
for shaping when you can lightly press two fingers
1/2-inch/1-cm into dough and an indentation
remains.) Punch down dough and divide in half.
Place each half on lightly floured surface and
smooth into a ball. Cover and let rest 10 minutes.
On lightly floured surface, roll half the dough into a
12 x 8-inch/30 x 20-cm rectangle. Spread with
3 tbsp/45 mL of the butter. Combine brown sugar
and cinnamon; sprinkle half over rectangle. Roll
up from short side. Seal edges (brushing with water
makes rolls easier to seal). Repeat with remaining
dough. Slice one roll into 8 pieces and the other roll
into 7 pieces. Arrange slices, evenly, cut-side up, in
greased 13 x 9-inch/33 x 23-cm baking dish. Cover
and let rise until nearly doubled (about 30 minutes).
Bake at 350°F/180°C for 25 to 40 minutes or until
light brown. Invert at once onto wire rack, invert
again. Cool slightly. Drizzle rolls with a glaze made
by combining the powdered sugar, vanilla, and milk.
Serve rolls warm or store in an air-tight container.
Makes 15 servings.
Thursday, July 12, 2007
Cinnamon-Scented Grilled Chicken Breasts
I just love this recipe. It's fast, easy and inexpensive but has a very sophisticated flavor. I usually serve it over either plain white rice or yellow rice.
Cinnamon-Scented Grilled Chicken Breasts
Ingredients
2-1/2 to 3 tbsp/40 to 45 mL fresh lemon juice
1/2 tsp/2.5 mL Garlic Flakes
1/2 tsp/2.5 mL Curry Powder
1/4 tsp/1.2 mL Cinnamon
1/8 tsp/0.6 mL Black Pepper
6 ozFreshly ground, to taste Sea Salt
4 skinless, boneless chicken breast halves
Cooking Directions
Combine lemon juice with all ingredients except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Grill or broil chicken 5 minutes per side, or until cooked through.Makes 4 servings.
Nutrition Facts
Makes 4 servings.Nutritional Information Per ServingCalories 130Protein 27 gCarbohydrates 2 gSodium 80 mgFat 2 gSaturated Fat 0 gCholesterol 68 mgDietary Fiber 0 g
Cinnamon-Scented Grilled Chicken Breasts
Ingredients
2-1/2 to 3 tbsp/40 to 45 mL fresh lemon juice
1/2 tsp/2.5 mL Garlic Flakes
1/2 tsp/2.5 mL Curry Powder
1/4 tsp/1.2 mL Cinnamon
1/8 tsp/0.6 mL Black Pepper
6 ozFreshly ground, to taste Sea Salt
4 skinless, boneless chicken breast halves
Cooking Directions
Combine lemon juice with all ingredients except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Grill or broil chicken 5 minutes per side, or until cooked through.Makes 4 servings.
Nutrition Facts
Makes 4 servings.Nutritional Information Per ServingCalories 130Protein 27 gCarbohydrates 2 gSodium 80 mgFat 2 gSaturated Fat 0 gCholesterol 68 mgDietary Fiber 0 g
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