Points Of Interest

Cinnamon Sticks are spicy-sweet, rolled, woody sticks, perfect for infusing a curry, dessert sauce or hot drink.

• Light to dark tan with reddish undertones
• Approximately 4 inches long
• Pungent, slightly bittersweet
• Classic Cassia Cinnamon flavor

Suggested Uses

• Simmer in soymilk and honey for a delicious warming beverage
• Saute with lamb, eggplant and raisins for a Middle Eastern flavor
• Add to mulled wine or spiced ciders

Basic Preparation

Ready to use whole or ground. Add to taste.

RECIPE:

Churros

Ingredients

Makes 10-20 churros

• 6 Tablespoons Unsalted Butter
• 1 Teaspoon Kosher Salt
• 1 Teaspoon 1890 Vanilla Paste
• 1 1890 4'' Cinnamon Stick
• 2 1/4 Cups All-Purpose Flour
• 1 Egg
• 2 Cups Granulated Sugar
• 1 Tablespoon 1890 Organic Saigon Ground Cinnamon
• 4 Cups Canola Oil

Directions

Bring butter, salt, vanilla, cinnamon stick, and 2 1/4 cups water to a boil in a 4-qt. saucepan over medium-high heat. Remove and discard cinnamon and add flour; cook, stirring constantly with a wooden spoon, until a smooth dough forms, about 5 minutes.

Transfer dough to a bowl and add egg; stir vigorously until dough is smooth. Scoop dough into a piping bag fitted with 3/8" star tip and set aside.

Meanwhile, combine sugar and ground cinnamon in a 9" x 13" baking dish; set aside.

Pour oil to a depth of 2" in an 8-qt. Dutch oven; place over medium-high heat until a deep-fry thermometer reads 400°.

Working in batches, hold piping bag above oil, and pipe about four 6? lengths of dough. Fry, turning often, until golden brown, about 2 minutes.

Remove churros with a slotted spoon or spider and shake off excess oil. Transfer to the dish with cinnamon-sugar mixture and quickly shake or roll until evenly coated. Repeat with remaining dough in piping bag.

Hot Spiced Punch

1 bottle (750mL) dry red wine

1 orange peel, thinly pared

5 cloves

2 (4-inch) cinnamon sticks

3 cardamom pods, crushed

3 coriander seeds, crushed

1/2 cup seedless raisins

Stir together all ingredients except raisins in large bowl. Cover and let stand for at least 8 hours.

Strain punch and stir in raisins. Heat punch until it begins to shimmer, but do not allow to boil. Serve

warm.

Makes 4 servings

An interesting take on traditional mulled wine, this spiced wine punch replaces some of the expected

spices with cardamom pods and coriander seeds. This gives the punch interesting floral notes that

grow slightly more aromatic when warmed.