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HOUSTON DAILY JOURNAL Adventures on the cinnamon trail A l Goetze Spice Buyers Journal Cinnamon is tops on my list of the most important spices. I like everything about it! If I had my way, I’d eat it at breakfast, lunch and dinner (and sometimes, I do). Cinnamon is the bark of a tropical evergreen tree. The countries where it flour ishes are beautiful, with lush green, mountainous terrain and diverse cultures. What most people don’t realize is that there are several differ ent, but related, sub-species of the genus Cinnamomum. Each has similar, but dis tinct, flavor nuances. Cinnamon grows in the tropical highlands of Sri Lanka, Indonesia, China, and Vietnam. Sri Lankan cinnamon comes from a small, young tree and has a very thin bark that releases a mild flavor with a citrusy note. It is not commonly used in the U.S. Vietnamese cinnamon is from a large, older tree and yields a stron ger, bolder taste profile simi lar to cinnamon red-hot can dies. Indonesian cinnamon, also known as Korintji, has a delicate flavor warm and sweet with a touch of spicy. Indonesian cinnamon is what most Americans have enjoyed since child hood. It grows prolifical ly in the majestic volcanic mountain ranges of Western Sumatra. Korintji is actu ally the name of a famous mountain that still has cin namon trees growing wild alongside newer, cultivated trees. Indonesia is the larg est producer of cinnamon in the world today. Cinnamon quills are hand-harvested by farmers and range in length from 2.5 to more than 12 inches. After harvest, the quills are sun dried and then sent to market for sales to the U.S. and Europe. Vietnamese cinnamon, also known as Saigon, is the most coveted and exotic cinnamon available. Though, in America, we’ve only been able to enjoy its premium taste during the past decade, Saigon is well worth a try. The word for cinnamon in Vietnamese is que (pronounced “kway”). Saigon cinnamon has double the amount of volatile oil of Korintji. The volatile oil is what delivers the flavor and aroma higher content means greater intensity. Recently, I traveled to Huong Hoa to observe the latest farming and harvest ing techniques. I flew from Ho Chi Minh to the town of Da Nang where I met up with my local guide, a spice merchant named Binh. This REA From page iC and mix well. Serve imme diately. Holiday Punch 1 quart cranberry juice 1 cup sugar 2 cups orange juice 1 cup pineapple juice 4$. iHUHE*'; * jjili— igfii , WjDHkOUT ♦Offer valid at this location only. Limited time available- Tour club for details. Some restrictions may apply part of Vietnam is exquisite, with landscape extremes from barren, sandy beaches on the China Sea, to ancient towns such as Hue and mag nificent foothills that rise rapidly to a backdrop of high mountains. Almost all Vietnamese cin namon is grown on small farms with trees cultivated from seedlings. The best bark comes from trees that are 15-25 years of age. As a result, only a small quantity less than 1,000 tons of premium bark is harvested each year. At harvest time, the farmers cut down the trees and remove the bark, in three-foot sections, with a small knife. The first three feet from the base of the tree have the thickest bark and highest flavor concen tration. The higher up the tree, the thinner and less flavorful the bark. Sun drying, over a period of several days, causes the bark to curl into quills, which are sorted by bark thickness and general appearance, then prepared for sale in a nearby village market. At one of the farms we vis ited, the farmer offered me some small pieces of fresh bark to taste. The flavor was, as expected, simultane ously sweet and hot. It was wonderful! Back at my seaside hotel, I sampled some of the local cuisine, including roast duck, pork five spice and Pho (a traditional noodle soup), while taking in the view of the beautiful China Sea to the East and the sun set over the cinnamon trees growing to the West. No spice rack is complete without two essential types of cinnamon Korintji and Saigon. Think Korintji for sweeter, balanced flavor and Saigon for a more robust, intense taste. Here are a few my favorite ways to enjoy each variety: ■ Korintji cinnamon, sim ply labeled “cinnamon,” is ideal for cakes, pancakes, French toast, oatmeal cook ies, cinnamon buns, apple pie, mashed sweet potatoes, and spice rubs for chicken and pork. Saigon cinnamon (avail able in the McCormick Gourmet Collection is best used in dishes that have a more complex flavor, such as roasted vegetables, tart and citrus fruits, steak rubs, marinades and vinaigrettes, chili, and stews. Cinnamon Streusel Cake with Irish Cream -3/4 cup lemon juice 2 cups ginger ale. Combine fruit juices and sugar. Chill. Add chilled gin ger ale just before serving. Hot Chocolate Mix 1 cup sugar 1/2 cup dry creamer 1/2 cup nonfat dry mil ZERO TO HAPPIER HOLIDAYS Get Happier Now! Getting fit, toning up & losing weight have never been easier, so give yourself a holiday gift. Call or visit today! • Fitness for every body • 24-station circuit training • Lose weight & get toned HAPPY THANKSGIVIING! Pay NO dues until 2007* WARNER ROBINS 1238 S. Houston Lake Road * Lochlyn Plaza 987-14$$ www.workoutexpress.com '-v: , Mb » A pi/ ■ jfe* - \ I * M J WHBBr - 111 * A McCormick Cinnamon Streusel Cake with Irish Cream. Glaze A ribbon of cinnamon weaves a warm, sweet fla vor and aroma through this cake. A distinctive glaze, made with Irish cream liqueur, adds a festive touch that’s perfect for a special occasion. Streusel Topping: 1 cup flour 1 cup firmly packed light brown sugar 1 tablespoon McCormick Ground Cinnamon 1/2 cup (1 stick) butter 1 cup chopped pecans Cake: 2/3 cup butter, soft ened 2 cups sugar 2/3 cup sour cream 4 eggs 1 tablespoon McCormick Pure Vanilla Extract 2 cups flour 1/4 teaspoon baking soda Glaze: 1 cup confectioners’ sugar 1 tablespoon Irish cream liqueur 2 to 3 teaspoons milk Preheat oven to 325 13 cup cocoa Dash of salt Sift together and stir well. Store in airtight container. To use: place 2-3 heaping teaspoons in a cup and add hot water. Instant Spiced Tea 1 teaspoon ground cin IN NO TIME FLAT. The fast track to feeling GREAT. TARGETED (S) 30 MINUTE ME WORKOUTS^^N FOOD degrees. For Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in pecans. Set aside. For cake, beat butter, sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed. Sprinkle 1/2 of the Streusel Topping evenly over bottom of greased and floured 12- cup Bundt pan. Spoon 1/2 of the batter over Streusel Topping. Repeat layers. Bake one hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Prepare glaze, mixing all ingredients in small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set. Makes 18 servings. A note from the McCormick Kitchens: As they bake, these delicious cookie bars namon 2 cups Tang 1 1/2 cup sugar 1 teaspoon ground cloves 1 cup Instant Nestea 1 (10 oz) pkg. instant lemonade Mix all ingredients well. Store in airtight container. Use two teaspoons tea per cup of hot water. 1 Meat + 2 Vegetables + Bread + Tea w A A EVENINGS - Thur&Fri spm-Bpm t Owned M Wenger OH HOURS: Mon - Fri 11am - 2pm Thurs & Fri Nights spm - Bpm 140326 WEDNESDAY, NOVEMBER 8, 2006 ♦ will fill your home with the warm, sweet aroma of cin namon. Glazed Cinnamon Cookie Bars Ingredients 1 cup (2 sticks) butter, softened 1 cup granulated sugar 1 egg, separated 2 cups flour 1 tablespoon McCormick Ground Cinnamon 1/2 cup finely chopped pecans 1 cup confectioners’ sugar 4 to 5 teaspoons water Preheat oven to 300 degrees. Beat butter and granulated sugar in large bowl with electric mixer on high speed until light and fluffy. Add egg yolk; beat well. Add flour and cinnamon; beat on low speed until well blended. Press dough out evenly into a 1/4-inch thick rect angle on large (at least 15 x 12-inch) ungreased baking sheet. Beat egg white until foamy. Brush on dough. Russian Tea This is an old-time favor ite for Southern parties 1 tablespoon tea leaves 5 to 6 whole cloves 3 (1 inch) sticks cin namon 3 cups boiling water 1/2 cup orange juice 2 tablespoons lemon juice 1/4 cup sugar Roast Beef Dinner $7.50 Qii 626 Courtney Hodges Blvd. • Perry, GA 478-988-2643 Sprinkle evenly with nuts; lightly press into dough. Bake 35 to 40 minutes or until lightly browned. While still hot, cut into 2 1/2xl 1/2-inch bars, then remove from baking sheet and cool completely on wire rack. Mix confectioners’ sugar and water in small bowl until smooth. Drizzle over cooled bars. Let stand until glaze is set. Makes 3 dozen. Cranberry, White Cnocolate & Macadam ia Cookies 1 cup flour 1 tablespoon McCormick Gourmet Collection Saigon Cinnamon 1 teaspoon b iking soda 1/4 teaspoon salt 1/2 cup (1 stick) butter, softened 1/2 cup granulated sugar 1/4 cup firmly packed, light brown sugar 1 egg 2 teaspoons McCormick Pure Vanilla Extract 4 ounces white baking chocolate, chopped 1 jar (6.85 ounces) mac adamia nuts, chopped 1 cup dried cranber ries Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in small bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in choco late, nuts and cranberries. Drop by heaping tablespoon fuls 1 1/2 inches apart onto ungreased baking sheets. Bake 12 to 15 minutes or until golden brown. Cool 2 to 3 minutes; remove from baking sheets. Cool com pletely on wire racks. Makes 2 dozen. A note from the McCormick Kitchens: Change up your typical mashed sweet pota toes with this colorful, easy side dish. The robust flavor of Saigon cinnamon makes this recipe taste as good as it looks! Roasted Sweet Potatoes with Cinnamon Pecan Crunch 1/2 cup firmly packed brown sugar, divided 2 tablespoons orange juice , 2 teaspoons See CAKE, page 6C 3 additional cups boil ing water Put the tea leaves, cloves and cinnamon sticks in an earthenware or glass teapot. Cover with three cups boiling water. Cover and let steep for five minutes. Strain into a large heatproof container. Add juices and sugar. Stir to dissolve. Just before serving, add three more cups boiling water. CALL US FOR YOUR CATERING NEEDS Home Cooked t Meals J 5C 00039833