Sprinkle fresh cinnamon on just about anything for a touch of warmth, spice and everything nice this holiday season.
By Stefanie Gans and Jennie Tai
roll with it
Judith Fertig developed fifty out-of-the-box recipes for cinnamon rolls, including Moroccan Rose Petal, Bacon Brown Sugar and Orange Toffee (as well as some classics) for her cookbook released this fall,“I Love Cinnamon Rolls!”
Society Fair pastry chef Nathan Hatfield uses a standard Microplane to grate cinnamon on coffee cakes, cinnamon rolls and sticky buns.
The Microplane company started out manufacturing woodworking tools, so the metal products can easily handle scraping tough, woody cinnamon sticks.
“We use about eight to 10 pounds of cinnamon per month. … Heck, we even use it to cook our rice,” says Kumar Iyer, owner of Rangoli in South Riding. The Indian restaurant adds the spice to curries, lentils and, above, a chai cheesecake.
@yourlefthand Mix 1/4 cp white sugar, 1 tbs cinnamon, sprinkle lightly on top of buttered toast. Store remaining in a sealed container.
@Victoria_Devine Skin and slice apples, simmer them down with 1/4-1/2 c water – add some sugar and cinnamon and voila! Apple Sauce!
@littlebrimbaby Sweet Potato & Carrot Purée for baby food: Peel, steam, purée. Sprinkle cinnamon to taste. Delicious!
a better stick
Former contestant of TLC’s Next Great Baker, Pamela Ahn of PamCakes, uses korintje cinnamon. “When cooked,” says Ahn, the spice “has a almost honey or syrup like consistency with a great mild cinnamon flavor. It’s the perfect taste and combination for the holidays … warm and gooey!”
Also known as padang cassia, korintje is an Indonesian cinnamon that can found at Penzey’s in Falls Church.
Updated: February 19, 2020