Climb about the flavor train because it’s time for another round of the Churchill County Spice Club. This month’s spice has many names, including Cinnamon Verum, True Cinnamon, Canela, and Ceylon Cinnamon.
One of my most potent memories from my childhood is my grandmother making me cinnamon toast. White bread toasted golden brown and crunchy, smeared liberally with softened butter, and crowned with an enthusiastic shake of cinnamon mixed with sugar. We would eat it for breakfast, and it felt like we were getting away with something. How could such a delicious treat be acceptable for the first meal of the day? It must have been grandma’s magic. I remember the special metal shaker that contained a mix of cinnamon and sugar – it had a handle. I remember the countertop crock that kept our butter soft and prevented spoilage. But most of all, I remember the spicy, sweet first bite of a freshly topped slice of cinnamon toast.
Imagine my surprise years later when I discovered that cinnamon is not really cinnamon. Most of what we consider cinnamon in the United States is the bark of the cassia plant. While the two plants are members of the same family, true cinnamon is a soft and delicate lady, while cassia is brash and unapologetic. Those sticks that you stir into your hot apple cider, that is cassia. The sticks, sometimes called quills, are thick and made of a single layer. In contrast, cinnamon quills are made of many fine layers that are soft and easily crumble.
The difference doesn’t end with the texture. About 95% of Cassia’s aromatic oils are comprised of cinnamaldehyde, which accounts for its strong, spicy flavor. True Cinnamon is more subtle, with notes of citrus, raw honey, and vanilla.
Stop by the Churchill County Library in November and the first few weeks of December for a Spice Club pack with a sample of Cinnamon Verum and try a taste test for yourself.
Vinita’s (Kelli’s Grandma) Cinnamon Toast
INGREDIENTS:
¼ cup salted butter, well softened
¼ cup sugar
2 t ground cinnamon
4 slices bread
- DIRECTIONS:
Toast bread to a dark golden brown. Meanwhile, mix together sugar and cinnamon - Spread toast liberally with softened butter
- Sprinkle cinnamon sugar mix on toast with abandon
Cinnamon Orange Pudding
Recipe from Serious Eats
INGREDIENTS:
2 ½ cups whole milk, divided
½ cup turbinado (raw) sugar
3 T Ceylon cinnamon
¼ t kosher salt
3 T cornstarch
1 egg
1 T orange zest
1 T orange juice
1 T dark rum (optional)
1 to 2 t of orange blossom (optional)*
Freshly whipped cream for garnish
- DIRECTIONS:
Combine two cups of milk, sugar, cinnamon, and salt in a medium saucepan over moderate heat to just below a simmer. Simmer, stirring often, for 15 minutes. - Whisk together ½ cup milk with cornstarch and egg in a medium bowl until no lumps remain. Gradually pour heated milk into the bowl, whisking constantly, then transfer the pudding mixture back to the pot. Increase heat to medium-high and cook, stirring constantly with a spatula, until pudding thickens, 2 to 3 minutes. Stir in orange zest, juice, orange blossom water, and rum. Cook for one minute longer.
- Transfer pudding to small custard cups or one large bowl. Chill in the refrigerator for at least 3 hours or until set. Cover the surface with plastic wrap to avoid skin forming on top of the pudding.
* Orange blossom water, according to Martha Stewart.com, is made by boiling the petals of the bitter orange tree with water; the steam is bottled, creating this essence. Nearly transparent and very fragrant with distinct floral and citrus notes, orange blossom water has a sweet, subtly bitter taste similar to an orange rind. Remember that orange blossom water can be potent, so it's advisable to start with a smaller amount and adjust according to taste. Orange blossom water is available in specialty food stores, online shops, and big-box retailers like Target or Amazon.
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