Cinnamon | Saveur

Moussaka (Greek Eggplant Casserole)

Aglaia Kremezi — Mon, 18 Mar 2019 22:29:15 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

A good moussaka is “one of the most fabulous things you can eat,” according to Aglaia Kremezi, author of Mediterranean Hot and Spicy. Her recipe for the Greek eggplant casserole, inherited from her mother, is a labor of love requiring sautéing, frying, boiling, and baking—but it’s well worth the trouble. The components (meat sauce, béchamel, and fried eggplant and potatoes) can be prepared the day before assembling.

Yield: 8-10

Time: 4 hours 40 minutes

2 cups plus 3 Tbsp. extra-virgin olive oil, divided
6 bay leaves
2 cinnamon sticks
1 large yellow onion, finely chopped
2 lb. ground beef
¼ cup tomato paste
1½ tsp. ground cinnamon, divided, plus more for dusting
½ tsp. freshly grated nutmeg, divided
¼ tsp. ground cloves
1 Tbsp. red wine vinegar
1 tsp. sugar
One 28-oz. can whole peeled tomatoes in juice, crushed
Kosher salt and freshly ground black pepper
8 Tbsp. unsalted butter
1 cup all-purpose flour
4 cups whole milk
4 large eggs
3 large eggplants, sliced into ¼-in.-thick rounds
5 medium russet potatoes, peeled and sliced into ¼-in.-thick rounds
1 cup coarsely grated graviera cheese, or Gruyère
Freshly ground black pepper

Instructions

To a large pot set over medium-high heat, add 3 tablespoons of the oil, the bay leaves, cinnamon sticks, and onion and cook, stirring frequently, until soft, 5–7 minutes. Add the beef and cook until browned and all the liquid has evaporated, about 30 minutes.
Add the tomato paste, 1¼ teaspoons of the ground cinnamon, ¼ teaspoon of the nutmeg, and the cloves and cook until beginning to brown, about 2 minutes. Stir in the vinegar, sugar, tomatoes, and 2 cups of water and bring to a boil. Turn the heat to medium-low, partially cover, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 1½ hours. Remove from the heat, then discard the cinnamon sticks and bay leaves. Season generously with salt and black pepper and set aside.
Meanwhile, make the béchamel: In a medium bowl, beat the eggs. Melt the butter in a medium pot set over medium-high heat. Whisk in the flour and cook until light golden, about 2 minutes. Whisk in 1½ teaspoons of salt, the milk, and the remaining cinnamon and nutmeg. Cook, whisking frequently, until thick, about 10 minutes. Ladle about 1 cup of the béchamel into the egg, then whisk to combine. Pour the egg mixture back into the pot, then whisk until smooth. Remove from the heat and set aside.
Position a rack in the center of the oven and preheat to 350°F. To a large skillet set over medium-high heat, add the remaining oil. Lightly dust the eggplant slices with cinnamon slices. When the oil is hot and shimmering, working in batches, fry the eggplant (turning once) until soft and golden brown, about 10 minutes. Transfer to a paper towel-lined plate.
Bring a large pot of salted water to a boil, then add the potatoes and cook until barely tender, 8–10 minutes. Drain and transfer to an ice bath. When cool, drain and set aside.
On the bottom of a 10-by-14-inch baking dish, spread 1 cup of the béchamel. Sprinkle with ⅓ cup of the graviera. Spread the potatoes evenly over the cheese, then cover evenly with the eggplant. Pour the meat sauce over the top, then spread with the remaining béchamel. Top with the remaining graviera. Bake until bubbling and golden brown, about 1 hour.

Around the World in 26 Eggplant Recipes

Photography by Matt Taylor-Gross

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Vegetarian Pulao with Lime Pickle and Raita

Romy Gill — Thu, 02 Feb 2023 23:05:53 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Pulao is part of a family of festive, elaborately spiced rice dishes of which pilaf and biryani are also members. On my travels along the Himalayan Trail, I had the pleasure of eating Yarkhandi pulao. Made with fatty lamb, nuts, and warm spices, I loved the traditional dish’s rich sweetness, which comes from a sprinkling of dried apricots and raisins as well as carrots, which lend the rice its beautiful orange color. The fragrance of spiced rice has always reminded me of my childhood in West Bengal. It’s believed that the Mughals, who ruled India from the sixteenth to nineteenth centuries, introduced Persian, Turkish, Mongolian, and Afghan cuisine to the Subcontinent, and ingredients and techniques from the Middle East and Central Asia still persist in India’s foodways today. There are many ways of making a pulao. Indian versions differ from their Persian ancestors in that they contain more whole spices and chiles. Some are meat- or poultry-based while others are meatless. My family and neighbors prefer to go easy on the meat, so I developed this Yarkhandi-inspired vegetarian pulao recipe just for them. A satisfying meal all on its own, I like to serve it with a creamy raita and lime pickles (achaar).

Yield: 5–6

Time: 1 hour 18 minutes

Ingredients

For the pulao:

2½ cup basmati rice
1½ tsp. kosher salt, divided
3 Tbsp. sunflower oil or ghee
4 green cardamom pods, smashed with the side of a knife
2 bay leaves
2 black cardamom pods, smashed with the side of a knife
1 large cinnamon stick
1 tsp. cumin seeds
5 large shallots, thinly sliced
1¼ cup frozen peas
1 large carrot, peeled and coarsely grated
1 tsp. freshly ground black pepper
1 tsp. garam masala
1¼ cup coarsely chopped dried figs
¼ cup coarsely chopped dried cherries
Lime achaar (South Asian pickle), for serving

For the raita:

1¾ cup plain Greek yogurt
1 tart green apple, such as Granny Smith, coarsely grated (¾ cup)
3–4 Tbsp. whole milk
2 Tbsp. finely chopped mint leaves
1 tsp. sugar
½ tsp. cumin seeds, toasted and crushed
½ tsp. kosher salt or chaat masala

Instructions

Bring a large pot of water to a boil over high heat. Stir in the rice and 1 teaspoon salt and cook, stirring occasionally, until the rice is just tender but still toothsome, 3–4 minutes. In a large fine-mesh sieve, drain the rice, discarding the cooking liquid. Set aside.
Preheat the oven to 325ºF. To a large Dutch oven over medium-high heat, add the sunflower oil, green cardamom, bay leaves, black cardamom, cinnamon, and cumin seeds. Fry the spices, stirring frequently, just until fragrant, about 1 minute. Add the shallots and cook, stirring occasionally, until the shallots are golden brown and soft, 8–10 minutes. Stir in the peas and carrot, the remaining salt, and the black pepper, and cook, stirring frequently, until the vegetables begin to soften, about 2 minutes. Stir in the reserved rice, the figs, and cherries, cover the pan tightly with a lid or foil, then immediately transfer to the oven and bake until the rice is cooked through, 30–35 minutes.
Meanwhile, prepare the raita: In a small bowl, stir together the yogurt, apple, 3 tablespoons milk, the mint, sugar, cumin, and salt. If the mixture is very thick, stir in the remaining tablespoon of milk, then set aside.
Using a large serving spoon or fork, fluff the rice. Serve hot, with achaar and the raita on the side.

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Wise Guy Cocktail

Shannon Mustipher — Thu, 29 Dec 2022 15:39:37 +0000

Photography by Belle Morizio

I developed the Wise Guy last holiday season and since then it has become one of my go-to winter drinks. Spicy, bold, and aromatic, the spiced coffee old fashioned is smooth enough to sip at a slow pace, so go with a “bottled in bond” rye or a premium, high-proof rum. Flavored with allspice, cinnamon, and clove, Piemento liqueur (sometimes also labeled Allspice Dram) was a popular ingredient in 18th century punches. The best examples are those based on pot-still Jamaica rum, such as Hamilton Pimento Liqueur.

Featured in: “How to Add Coffee to Your Cocktails.”

Ingredients

For the spiced coffee syrup:

3–4 medium cinnamon sticks
1 tsp. cloves
1 cup plus 2 Tbsp. cold brew coffee
¾ cup sugar

For the cocktail:

2 oz. aged rum or rye whiskey
½ oz. piemento liqueur or allspice dram
½ oz. Jageimester
1 barspoon spiced coffee syrup
Orange or lemon peel strip, for garnish

Instructions

Make the spiced coffee syrup: In a small dry pot set over medium-high heat, toast the cinnamon and cloves, stirring frequently to prevent scorching, until very fragrant and just beginning to smoke, 2–3 minutes. Add the cold-brew coffee, bring to a boil, then whisk in the sugar to dissolve. Turn the heat down to maintain a simmer and cook for 15 minutes. Remove from heat and set aside to steep at room temperature until the syrup is deeply flavorful, about 3 hours. (If not using immediately, transfer to a clean, airtight jar, cool to room temperature and refrigerate for up to 1 week.) Remove and discard the spices. Will keep refrigerated for 2 weeks.
To a rocks glass, add the rum, pimento liqueur, Jageimeister, and a barspoon of coffee syrup. Add a large ice cube, and stir well to chill, about 20 seconds. Garnish with an orange twist, then serve.

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Cinnamon-Apple Martini

Shannon Mustipher — Tue, 27 Dec 2022 17:48:52 +0000

Photography by Belle Morizio

Over the last few years, as craft bars have increasingly sought to revive easy and approachable cocktails associated with retro trends harkening back to the Disco Era, the over-the-top 1990s, and even dive bars, many drinks that were once shunned by such “serious” establishments are now being thoughtfully reconsidered. Taking a somewhat cleaner, sleeker form, these nostalgic serves often feature premium spirits and other specialty ingredients and are assembled using more from-scratch preparation techniques. This cinnamon-scented apple martini recipe is my own reinterpretation of the candy-sweet classic appletini. Be sure to seek out an unsweetened apple brandy such as Calvados—I like Lemorton—or a premium American brand like Laird’s. (If you like a sweeter drink, add more toasted cinnamon syrup to taste.)

Ingredients

For the toasted cinnamon syrup:

4–6 medium sized cinnamon sticks
1 cup sugar

For the cocktail:

1 oz. vodka
½ oz. apple brandy or Calvados
½ oz. apple juice
½ oz. toasted cinnamon syrup
¾ oz. fresh lemon juice
Fresh apple slice or dehydrated apple chip, for garnish

Instructions

Make the toasted cinnamon syrup: In a small dry pot set over medium-high heat, toast the cinnamon sticks, stirring frequently to prevent scorching, until very fragrant and just beginning to smoke, 2–3 minutes. Add 2¼ cups water, bring to a boil, then whisk in the sugar to dissolve. Turn the heat down to maintain a simmer and cook for 15 minutes. Remove from heat and set aside to steep at room temperature until the syrup is deeply flavorful, at 45 minutes. (If not using immediately, transfer to a clean, airtight jar, cool to room temperature and refrigerate for up to 1 week.) Remove and discard the cinnamon sticks.
Make the cocktail: Fill a cocktail shaker with ice, then add the vodka, apple brandy, apple juice, ½ ounce cinnamon syrup, and lemon juice. Shake well, then strain into a chilled martini glass or coupe. Garnish with a fresh apple slice or dehydrated apple chip, and serve immediately.

Stop Hating On the Appletini

Get the recipe >

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Caribbean Sorrel

Shannon Mustipher — Thu, 09 Jun 2022 02:01:32 +0000

Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

Not to be confused with the tart leafy green that goes by the same name, sorrel is what Jamaicans call hibiscus. Here, the sepals of the deep pink flowers are steeped with soul-warming spices and sugar to make a heady, floral beverage.

Featured in “From Jamaica to Senegal, This Crimson Infusion Reigns Supreme.”

Yield: makes 5 cups

Time: 1 hour 15 minutes

2 cups lightly packed dried hibiscus flowers
3 cinnamon sticks (preferably Vietnamese or Indonesian)
1 tsp. whole cloves
2⅓ cups sugar

Instructions

In a medium pot set over medium-high heat, toast the cinnamon sticks and cloves, swirling constantly, until fragrant, about 1 minute. Pour in 4¼ cups of water and the sugar and boil until the sugar dissolves. Stir in the hibiscus, then turn off the heat and cover to steep until deep pink, at least 45 minutes.
Strain the sorrel, discarding the solids, and set aside to cool to room temperature. To serve, pour ¾ cup of the syrup into a glass over ice, then add cold water, seltzer, or ginger beer to taste. Leftover syrup can be stored in a jar in the refrigerator for up to 2 weeks.

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Rogan Josh (Kashmiri Chile-Braised Lamb)

SAVEUR Editors — Mon, 18 Mar 2019 22:38:40 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY SOPHIE STRANGIO

Smoky Kashmiri chile powder and rich ghee are the foundations of this recipe from Ahdoo’s Hotel in Srinagar, Kashmir. Cooked for weddings and other auspicious occasions, the Kashmiri feast, or wazwan, can include up to 36 dishes, often including these tender lamb shanks. The cooks who prepare the banquet are supervised by a wouste waze, or master chef, schooled in the art of this meat-centric meal. This rogan josh recipe first appeared in the tablet edition of our August/September 2014 special I ndia issue.

Yield: serves 4

1½ tbsp. Kashmiri chile powder
2 tsp. ground fennel seeds
2 tsp. ground ginger
1 tsp. asafoetida
1 tsp. cumin seeds
8 green cardamom pods
2 blades of mace, or 1 tsp. ground
1 stick cinnamon, halved
⅓ cups ghee
5 black cardamom pods, cracked with the heel of a knife or mortar and pestle
4 lamb shanks, halved crosswise (ask your butcher to do this)
Kosher salt, to taste
¼ tsp. crushed saffron threads
2 tbsp. coarsely chopped cilantro
Cooked white rice or naan bread, for serving (optional)

Instructions

In a small bowl, whisk together the Kashmiri chile, fennel, ginger, asafoetida, and ½ cup water to make a paste. In a spice grinder, grind the cumin, green cardamom, mace, and cinnamon into a powder.
To a large Dutch oven set over medium-high heat, add the ghee and black cardamom and cook until fragrant, 1–2 minutes. Season the lamb generously with salt and, working in batches, fry it in the ghee, turning once or twice, until browned, 5–7 minutes. Stir in the saffron, reserved paste, and 2 cups of water. When the liquid boils, turn the heat to medium-low, cover, and cook, stirring occasionally, until the lamb is tender, about 55 minutes. Stir in the reserved spice powder, cover, and cook, stirring occasionally, until the lamb is very tender, 40–45 minutes. Garnish with the cilantro, and serve.

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Pecan Sticky Buns

Sonya Jones — Mon, 18 Mar 2019 22:47:56 +0000

Pecan Sticky Buns. Ingalls Photography

Three types of sugar sweeten this pecan sticky bun recipe, adapted from the version made by chef Sonya Jones at Atlanta’s Sweet Auburn Bread Co. It first appeared in our November 2013 issue with Wendell Brock’s story Southern Belle.

Yield: serves 12

¹⁄₄ cup water, heated to 115°
1 (1/4-oz.) package active dry yeast
¹⁄₂ tsp. plus 1 cup granulated sugar
8 tbsp. unsalted butter, melted, plus 20 tbsp., softened, and more for pan
¹⁄₂ cup milk, at room temperature
2 tbsp. packed light brown sugar
³⁄₄ tsp. kosher salt
¹⁄₂ tsp. vanilla extract
1 egg, plus 1 yolk
3 ¹⁄₄ cups flour, plus more for dusting
²⁄₃ cup packed dark brown sugar
1 cup finely chopped pecan pieces
3 tbsp. ground cinnamon

Instructions

Combine water, yeast, and 1⁄2 tsp. granulated sugar in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Stir in 1⁄4 cup granulated sugar, plus 8 tbsp. melted butter, milk, light brown sugar, salt, vanilla, egg, and yolk. Add flour and mix on low speed until dough forms. Increase speed to medium-high; knead until smooth, about 8 minutes. Cover dough with plastic wrap; set in a warm place until doubled in size, about 1 1⁄2 hours. Meanwhile, bring 10 tbsp. softened butter and dark brown sugar to a boil in a 2-qt. saucepan; cook, stirring occasionally, until sugar is melted, about 3 minutes. Pour sauce evenly into a greased 9″ x 13″ baking dish; sprinkle 2⁄3 of the pecans over the top. Stir remaining butter, granulated sugar, pecans, and the cinnamon in a bowl; set baking dish and filling aside.
On a lightly floured surface, roll dough into a 10″ x 18″ rectangle; spread filling evenly over dough. Working from one long end, roll dough into a log; trim ends and cut into 12 rounds. Place rounds over sauce in baking dish. Cover with plastic wrap; chill 6 hours or overnight.
Heat oven to 375°. Uncover buns and bring to room temperature. Bake until golden brown, about 30 minutes. Let pan cool 5 minutes, then invert onto a serving tray. Immediately spoon pecan sauce from dish over buns. Serve pecan sticky buns warm or at room temperature.

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All Things Cinnamon

Organic — Mon, 18 Mar 2019 22:45:56 +0000

Fragrant and spicy yet sweet, cinnamon is a versatile ingredient. SAVEUR magazine shares 8 recipes for a variety of foods and beverages with an extra kick.

Baked Apples with Caramel Sauce

Fuji apples hold their shape perfectly when baked and coated in caramel.

Indonesian Chicken Curry
In this dish, based on one in SAVEUR editor-in-chief James Oseland¿s Cradle of Flavor (W. W. Norton, 2006), cinnamon and lemongrass give the silky sauce fragrance and spiciness. See this Recipe André Baranowski

Cinnamon oil or extract gives these confections a tongue-tingling heat.

Cinnamon Coffee Cake

A buttery cinnamon crumble tops a sweet breakfast favorite; the cake itself gets an extra boost of flavor from cinnamon extract. Get the recipe for Cinnamon Coffee Cake »

Cuban Pork Hash
Serve this hash with warm corn tortillas and stewed black beans. See this Recipe André Baranowski

Snickerdoodles
The ample amount of butter in these soft, chewy cookies draws out and enhances the flavor of the cinnamon. See this Recipe André Baranowski

Cinnamon Rice Pudding

There’s nothing like homemade rice pudding—creamy, sweet, and comforting. The brown sugar lends a caramel-like sweetness, while cinnamon and rum-soaked raisins add warmth and depth. Get the recipe for Cinnamon Rice Pudding »

Spiced Wine

Red wine warmed with cloves, cinnamon, lemon, and sugar is a quintessential fall treat.

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