Cinnamon
stimulates the circulation especially to the extremities and
has traditionally been taken as a "warming" herb,
sometimes in combination with ginger. As such, the spice is
used to relieve the symptoms of the common cold, including aching
muscles. Cinnamon's volatile oils posses both antiviral and
stimulating properties. It is also a classical remedy for digestive
problems. Cinnamon accelerates the digestion of fats and enhances
the activity of trypsin, an enzyme that breaks down proteins
in the small intestine.
In the magical realm cinnamon is burned as incense, made into
sachets and drunk as an infusion to induce psychic powers and
spiritual awareness and to promote healing and prosperity.
The ancient Egyptians used cinnamon for embalming and the Hebrews
used the oil for anointing. Wreaths made from the leaves of
the cinnamon tree decorated Roman temples.
Most cinnamon consumed in North America is in fact cassia, a
related species and native to China and Japan, although much
of it now is imported from Indonesia and Vietnam. There are
several varieties of cassia with different botanical names,
but all lumped under the appellative, false cinnamon. These
cassias shouldn't be confused with the leguminosae (the pea
family) cassias such as senna. Cassia is hotter and slightly
bitter when compared with Cinnamomun verum, or true cinnamon,
and it is preferred in Chinese cooking. True cinnamon contains
some eugenol (the primary constituent of clove oil) and other
compounds that give it a sweeter, more subtle and complex flavor
and for this Mexican and European cooks favor it. It is certainly
preferred in dessert dishes.
Cinnamon loses its pungency rapidly, so it is best to store
whole cinnamon sticks in a cool location in an airtight glass
container, grinding the sticks into powder in a coffee grinder
as needed. Ground cinnamon is only potent for about three months.
Cinnamon sticks will retain their flavor for about six months.
Both will last twice as long if kept in the freezer.
Cinnamon is the key ingredient in the Indian spice mix known
as Garam Masala. Ideally you should lightly toast the
spices while whole over a low heat in an un-oiled frying pan,
allow to cool, then grind them into a powder in an old coffee
grinder reserved for that purpose. Garam Masala delivers the
culinary coup de grace to spicy meat and chicken curries. It
is always added at the very end of the cooking process. After
grinding the ratio should be as follows:
Garam Masala
· 4 Tbsp. of ground cinnamon
· 1 Tbsp. ground cloves
· 1 Tbsp. ground cardamom
· 1 tsp. ground mace
Few other spices marry so well with both sweet and savory
dishes as cinnamon. Following are three recipes manifesting
the versatility of this ancient spice. The first recipe is
modified from a traditional specialty of Alsace. The classic
recipe uses goose, but here the more popular and available
duck has been substituted.
Roast
Duck with Cinnamon Caramelized Apples
·
1 medium Duck
· 2 cloves of garlic, sliced thin
· 4 firm, ripe apples, peeled, cored and cut into slim
wedges
· Juice of 1 lemon
· 3 Tbsp. honey
· ¼ cup of brandy or Calvados
· 1 tsp. ground cinnamon
Rinse
the duck inside and out. Pat dry and sprinkle the outside
with salt, black pepper and dried sage, thyme, savory and/or
suitable herbs of your choice. Cut small slits into the duck
and insert the garlic slices into the cuts. Place the duck,
breast side up, in a large roasting pan (I like to cook potatoes
with the duck) and roast at 375F for up to two hours. I favor
well-done, crispy duck, but those who don't share this preference
can reduce the cooking time accordingly. As the duck cooks,
baste it with its own fat, removing the excess with a spoon.
Reserve four Tbsp. of the duck fat to add to the caramelized
apples.
While the duck is cooking, mix the apple slices, honey, cinnamon,
brandy, four Tbsp. of duck fat and lemon juice together in
a large bowl. Allow to marinate until there is about one hour
left of cooking time for the duck and then bake in a shallow
baking dish alongside the duck at the same temperature. After
about one hour, the apples should be tender, golden and caramelized.
If there is excess liquid left in with the apples when the
duck is ready, remove the duck from the oven and increase
the heat to cook off the liquid. Be careful not to burn the
apples however. Serve the duck with the caramelized apples.
The following recipe originally called for the use of bulgur
wheat, but I have substituted millet out of personal preference.
It is also better for those who wish to reduce or eliminate
wheat in their diet. I have also added nutmeg and cardamom
as these spices complement millet very well.
Arabian
Lamb
· 1 lamb shoulder roast, boned
· ½ cup of millet, cooked
· 1 medium onion, chopped
· 3 cloves of garlic, minced
· 2 Tbsp. extra virgin olive oil
· 1 tsp. ground cinnamon
· 1 tsp. ground cumin
· 1 tsp. ground nutmeg
· 1 tsp. ground cardamom
· 2 Tbsp. fresh mint leaves, chopped
· 1 cup dried apricots, chopped
· ½ cup of pine nuts.
· ½ cup dry red wine
· ½ cup vegetable or herb bouillon
· Salt and freshly ground black pepper to taste
Heat
the oil in a saucepan, sauté the onion until translucent,
and then add the garlic, cinnamon, cumin, nutmeg, cardamom,
pine nuts, and salt and pepper. While stirring, sauté
a few minutes longer and allow to cool. When cooled, add the
cooked millet, dried apricots and mint leaves. Open up the
lamb shoulder, spread the stuffing and then roll up tightly,
tying the roast with string. Roast in a preheated 350F oven
for one hour before adding the wine and stock to the pan.
Roast for a further 30 minutes. Transfer the roast to a heated
platter, cover - with a lid or with foil - and allow to rest
for 15 minutes before carving. Skim the excess fat from the
roasting pan and then place on a medium heat, scraping the
pan to remove the sediment. Allow the gravy to reduce and
thicken somewhat. Add a little more wine if necessary and,
if preferred, thicken more with cornstarch or arrowroot powder.
Carve the lamb and pour the gravy over the slices. Garnish
with fresh mint if desired. Serves six to eight.
Apple
Cranberry Oatmeal Muffins
·
1 egg
· ¾ of a cup of milk (nut or soy milk may be
substituted)
· 1 cup dried cranberries
· 1 apple, chopped
· ½ cup of butter, melted
· 1 cup of whole wheat flour
· 1 cup quick oats, uncooked
· 1/3 cup of brown sugar
· 5 teaspoons baking powder
· 1 teaspoon salt
· 1 teaspoon nutmeg
· 2 teaspoons cinnamon
Beat
the egg in a bowl then add the dried cranberries, chopped
apple, soymilk and melted butter. Mix the dry ingredients
in another bowl, then fold into the egg mixture, just enough
to moisten. Pour into greased muffin pans. Bake in a preheated
oven at 375° for 25 to 30 minutes. Test for doneness with
a toothpick. Makes 10 to 12 muffins.
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