Cinnamon
Gourmetpedia
(tuj / dalchini) Cinnamon is used to flavor meat. Combined with green cardamom and cloves, it is added to water when cooking rice to make a simple pullao. Ground with cloves and black cardamom, it becomes garam masala. Cinnamon can be heated for 5 minutes to bring out its full flavor.
Recipes
Cinnamon Kirsch Ice Cream
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Crispy Breton Crêpes with Oranges and Spices
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Breton Lobster with Green Apple Jus, Parsley Root, Almonds, Hazelnuts and Cinnamon
Guy Martin, Restaurant Le Grand Véfour, Paris
Roast Pike-Perch Loin with Christmas Beer and Fruit Fricassée
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Baked apple or Apple in a caramel spice cage
Daniel Vézina, le Laurie Raphaël, Québec / Montréal
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Photo : 123rf
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