Ingredients & Fine Foods

Cinnamon Recipes: 263 Things To Do With It, Part I

Cinnamon Sticks

Ahhh, fresh cinnamon, you amazing spice you.

Whether it’s used as a subtle accent or a more assertive note, cinnamon adds a one-of-a-kind layer of warmth to many preparations, sweet or savory. It can boost the taste of other ingredients and deepen the overall flavor of dishes, sometimes acting as a barely recognizable, “secret” ingredient.

A little while ago I asked you to share your best cinnamon recipes, and you submitted such brilliant, inspired cinnamon ideas that I couldn’t pass up the opportunity to compile this rich list of suggested uses for this wonderful, versatile spice.

As we head into the holiday season, I give this list to you in two installments. Ideas from the realm of sweets below; savory, beverage, and non-food uses follow in Part II. Enjoy!

About the cinnamon I use

I am in love with the fresh cinnamon I order from Cinnamon Hill, a small company that specializes in sourcing and selling the highest-quality, freshest cinnamon from Sri Lanka and Vietnam (ordinary cinnamon usually comes from China or Indonesia). I get whole sticks, and grate them with the beautifully crafted (and highly giftable!) cinnamon grater that Cinnamon Hill has designed. Truly, you don’t know what cinnamon tastes like until you’ve tried freshly harvested, freshly grated, top-grade cinnamon, and it makes an amazing difference in this recipe.

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Cinnamon Recipes: 263 Things To Do With It, Part II

Ground Cinnamon

Continuing from 263 Things To Do With Cinnamon, Part I inspired by the Cinnamon Hill fresh cinnamon, here’s a whole new batch of ideas for savory dishes, all kinds of beverages, and non-food uses. Many thanks to all of you who contributed these wonderful ideas; I hope you find the list as inspiring as I do!

About the cinnamon I use

I am in love with the fresh cinnamon I order from Cinnamon Hill, a small company that specializes in sourcing and selling the highest-quality, freshest cinnamon from Sri Lanka and Vietnam (ordinary cinnamon usually comes from China or Indonesia). I get whole sticks, and grate them with the beautifully crafted (and highly giftable!) cinnamon grater that Cinnamon Hill has designed. Truly, you don’t know what cinnamon tastes like until you’ve tried freshly harvested, freshly grated, top-grade cinnamon, and it makes an amazing difference in this recipe.

Photo: Nargisse Benkabbou at My Moroccan Food.

Lamb tagine from Nargisse Benkabbou at My Moroccan Food.

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Christine Ferber Jams

Christine Ferber Jams

Over the summer, Maxence and I spent a few blissful, brightly sunny days hiding out in my parents’ vacation house in the Vosges mountains. One day, we took a day trip to Alsace, the region just on the other side of the mountain famous for its wines, its storks, and little houses with pointy roofs and exposed beams.

We went on a pilgrimage to Niedermorschwihr, the Alsacian village where Christine Ferber, whom I’ve mentioned before, officiates. This is where the Jam Fairy makes the best French jams, and this is where she sells them, in a little bakery named Au Relais des Trois Epis.

I had been dying to go there ever since I learned about it, and grew increasingly excited as we neared the village. We parked on the tiny church square, got out of the car and were instantly knocked off our feet by the intense fruit smells. They were coming out of a small ground floor window in the back of the shop, through which we could see the lab where the magic happens.

{A cat is hiding in the picture. Can you spot it?}

Somebody’s pet is hiding in the picture. Can you spot it?

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Terroir Products: What to Eat in the Jura

Montbéliard cows, just chillin'.

Montbéliard cows, just chillin'.

This is a guest post written by Anne Elder, my wonderful intern, about the recent class trip* she took to the Jura. The photos are also hers. Take it away, Anne!

When I drive through France, the roadside signs always make me feel like I’m about to meet a celebrity, bearing names of towns I only know from the perspective of my tiny Paris kitchen, and the labels on my favorite foods.

I felt that very excitement traveling through the Jura, a French region that’s just south of popular oenophile destination Burgundy, but one that is oft overlooked by tourists. It is a lush mountainous region near the Swiss border, where the land lends itself to the production of many delicious terroir foods.

The concept of terroir is pervasive in French cuisine (and increasingly in America, too), dating back centuries.

Eating a produit du terroir means you are indirectly tasting the ground in (or on) which it was made — tasting the soil, the climate, the craftsmanship. This notion ranges from cheese, and how the hay eaten by the Montbéliard cows impacts its flavor, to wine and how the precise fusion of soil and climate and skill meet to grow grapes that are pressed into such a complex beverage.

Jura is a goldmine when it comes to seeking out terroir. Equipped with rain boots and notebooks, my classmates and I were determined to learn how to taste France. We drove over hilltops, past rows of sapins (spruce trees, which are cut down into boards where the cheese will be left to age) and stayed in a gîte, a no-frills guest house.

During our five days there, we were afforded the opportunity to see the cheese production from the farm to the aging cellar, taste wine still ripening in oak barrels, and sample many more local recipes and products cooked by gracious hosts.

If you are able to travel to Jura on your next trip to France, here are the terroir products you must not miss.

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Raw Chocolate in Paris: A Virtual Tour of the Rrraw Chocolate Factory

Rrraw chocolate truffles

To get you in the mood for Easter, here’s a special chocolate gift for you: I’m taking you on a virtual tour of a raw, bean-to-bar chocolate factory!

Rrraw is a small French company that makes high-quality, delicious stone-ground chocolate that is also raw, vegan, and organic. I have been in touch with the super friendly owner, Frédéric Marr, for years, and I finally had the chance to visit the workshop a few weeks ago. So I took lots of pictures to share with you!

Their range of raw chocolates includes square vegan truffles and chocolate bars in various flavors, such as coconut, cashew, seven spices, hemp seed, pollen, aguaymanto… I am also quite taken with their chocolate-covered cacao beans, crunchy and brittle in their smooth coating.

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