Advertisement
 
YOU ARE HERE: LAT HomeCollectionsCinnamon
IN THE NEWS

Cinnamon

FEATURED ARTICLES
FOOD
April 1, 2010
  Cinnamon rolls Total time: About 1 hour, plus rising time Servings: 12 1 cup buttermilk, at room temperature Zest of 1 orange 2 eggs, at room temperature 4 cups (17 ounces) and 1 tablespoon flour, divided, plus extra as needed 1/4 cup sugar 2 (1/4 ounce) packages active dry yeast 1/4 teaspoon baking soda 2 tablespoons plus 1/4 teaspoon cinnamon, divided 2 1/4 teaspoons kosher salt, divided 6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter, divided 1 cup brown sugar 2 cups confectioners sugar, sifted 1 tablespoons orange juice 1/4 cup milk 1. In a small bowl, whisk together the buttermilk, orange zest and eggs.
ARTICLES BY DATE
WORLD
January 9, 2014 | By Carol J. Williams
The European Union "nanny state" strikes again, this time at a breakfast favorite in Denmark. New EU food safety rules limit the amount of cinnamon that can be used in pastries because of new concern about excessive consumption of a naturally occurring trace chemical compound called coumarin. Studies have linked high coumarin intake to liver damage in a small number of sensitive people, the Euro Weekly News reported. EU rules for "everyday fine baked goods" set the amount of traditional cassia cinnamon to 15 mg per kilogram [.0005 ounce per 2.2 pounds]
Advertisement
FOOD
June 14, 2006
Total time: 20 minutes, plus several hours chilling and freezing time Servings: 4 Note: From Pazzo Gelato in Silver Lake. Vanilla paste and Madagascar Bourbon vanilla extract can be purchased at Surfas in Culver City, Sur La Table and Williams-Sonoma stores. Gelato 3 cups whole organic milk 1/2 cup plus 2 tablespoons sugar 1/4 cup vanilla paste 1 teaspoon Madagascar Bourbon vanilla extract 1/2 teaspoon ground cinnamon 1. In a medium saucepan, combine the milk and sugar.
NEWS
July 24, 2013 | By Russ Parsons
The nation's appetite for Cronuts seems to know no bounds. But it looks like Cristina Ferrare may be able to help with that. [UPDATED: An earlier version of this story misspelled Cristina] Sure, Wednesday morning - as every morning in recent memory - there were probably hundreds of people waiting in line outside of Manhattan's Dominique Ansel Bakery in hopes of procuring one of the little pastries made from fried croissant dough. But will they be there Thursday after they read Ferrare's take on the Cronut, developed with the help of Hayley Christopher, chef of the Hallmark Channel's “Home & Family” show?
NEWS
March 28, 2012 | By Melissa Healy, Los Angeles Times/For the Booster Shots Blog
A word of a warning to parents of adolescents, from the nation's poison centers: Yes, you've secured your medicine chest and your liquor cabinet; but a new thrill-seeking activity among teens might make you consider locking away the cinnamon shaker as well. In the first three months of 2012, the nation's poison centers have had 139 calls -- close to three times as many as were received in all of 2011 -- seeking help and information about the intentional misuse of cinnamon. At least 122 of those calls arose from something called the "cinnamon challenge" -- a game growing in popularity among teens in which a child is dared to swallow a spoonful of ground or powdered cinnamon without drinking any water.
SCIENCE
April 22, 2013 | By Eryn Brown
It seems harmless enough, swallowing a little spoonful of a lovely spice like cinnamon, but the so-called cinnamon challenge, as millions of YouTube viewers know, is not a pleasant gustatory experience.  In clip after clip on the Internet, someone - often a teenager - ingests a tablespoon of the stuff, without drinking fluids, within 60 seconds. A burning sensation triggers the gag reflex. Coughing and sputtering ensues. A cloud of brown powder surges toward the camera.  Most people who try it recover quickly.
FOOD
May 7, 2008
  Total time: 40 minutes Servings: 4 to 6 Note: If possible, use handmade whole-wheat tortillas. 1/4 cup plus 1 tablespoon walnut oil, divided Juice of 5 limes, divided 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly ground white pepper Pinch sea salt 6 whole-wheat tortillas 1 pint of strawberries, diced, about 2 cups 1 teaspoon sugar...
FOOD
January 24, 1991 | ROSE DOSTI
Rice pudding was my comfort food as a child. The way my mother saw it, if you had a cold you got rice pudding. And I loved my mother's rice pudding. It was a rather creamy type, not too firm. And it did wonders for body and soul. The scent of sugary rice cooking on the stove for long hours would always signal imminent, supreme comfort. My mother poured the finished rice pudding on a large serving platter, creating a shallow sea of nubby kernels topped with a crisscross pattern of cinnamon spread by pinching the grains between her forefinger and thumb.
FOOD
October 28, 2009
Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert. She recommends a glazed earthenware or Flameware tagine, or a 10- or 11-inch Spanish cazuela with a cover. She also recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top). The flour tortillas are a substitution for Moroccan flatbread.
FOOD
August 25, 2012 | By Jonathan Gold, Los Angeles Times Restaurant Critic
When you are standing in line to order at Sycamore Kitchen, the new breakfast-lunch place in the La Brea design corridor, you are going to be distracted by the bakery counter, which stretches on for yards. Because in addition to the chocolate croissants and gluten-free muffins you might expect at a cafe in this part of town, there are all kinds of French pastries that you don't often see around here: the almond-scented brioche slice called bostock, and the puckered Breton butter pastry kouign amann, the blueberry financier, and walnut galettes that shatter into powder if you so much as look at them harshly.
FOOD
June 20, 2013 | By Mary MacVean
Is the impending gluten-free doughnut from Dunkin' Donuts the holy grail? Or, to take this opportunity to use another cliché, just the tip of the fast-food iceberg? Many people who don't eat gluten are practically dancing in the streets at the news that, by the end of the year, Dunkin' Donuts will start selling a gluten-free cinnamon sugar doughnut. Can there be any question now of the power of the gluten-free market? Can a gluten-free Big Mac be far behind? PHOTOS: Gluten-free desserts "At Dunkin' Donuts, we recognize the importance of providing our guests with many options, including alternative choices for people with food and dietary restrictions,” Michelle King, a spokeswoman for Dunkin' Brands, said in a statement.
FOOD
June 18, 2013
  Cinnamon ice cream 1 cup milk 1 tablespoon ground cinnamon 1 cup half and half 2 cups whipping cream 1/2 cup plus 1 tablespoon sugar In bowl combine milk and cinnamon. Stir to thoroughly distribute cinnamon. Add half and half, cream and sugar. Stir well to thoroughly dissolve sugar. Freeze according to manufacturer's instructions. Then pack into glass or metal dish and freeze at least 1 hour. Makes 1 quart, or 8 servings. Each serving contains about: 316 calories; 50 mg sodium; 96 mg cholesterol; 26 grams fat; 19 grams carbohydrates; 3 grams protein; trace fiber.
NEWS
April 27, 2013 | By Rene Lynch
A freshly baked tray of cinnamon rolls, redolent of spice and sugar and yeast, turned gold by the heat that still warms the kitchen. Can't you just smell 'em? Bet you can't wait to taste them, either. We combed through the Los Angeles Times Test Kitchen's recipe collection for some of our favorite cinnamon-infused dishes. We found cinnamon rolls , of course, but we didn't stop there. We've got cinnamon-scented pancakes, tarts, cakes, breads and much more. So how about this for a cinnamon challenge: Flip through our photo gallery, above, and try to resist.
SCIENCE
April 22, 2013 | By Eryn Brown
It seems harmless enough, swallowing a little spoonful of a lovely spice like cinnamon, but the so-called cinnamon challenge, as millions of YouTube viewers know, is not a pleasant gustatory experience.  In clip after clip on the Internet, someone - often a teenager - ingests a tablespoon of the stuff, without drinking fluids, within 60 seconds. A burning sensation triggers the gag reflex. Coughing and sputtering ensues. A cloud of brown powder surges toward the camera.  Most people who try it recover quickly.
NEWS
January 18, 2013 | By Betty Hallock
Freekeh -- it's the grain pronounced free-ka and in Aramaic means "the rubbed one," a reference to rubbing off the roasted husk to reveal the grain, still green because it has to be harvested when young. The rubbed one is the loved one: Described as a cousin to bulgur wheat and native to Lebanon , Jordan, Syria and Egypt, it's the latest hip superfood showing up on menus such as at Jessica Koslow's Sqirl Cafe in Silver Lake.  Koslow serves her freekeh with pickled blueberries, chanterelles and goat cheese.
NEWS
December 6, 2012 | By Noelle Carter
Have you ever tried to make your own marshmallows? They may be a little tricky (yes, a thermometer is involved), but they can be a lot of fun, and make great gifts. Add a little spice to flavor them however you'd like - cinnamon, lemon, almond. Even coconut. And there's nothing that beats the flavor, and texture, of homemade. Check out the step-by-step video above for tips, and follow the recipe below to make cinnamon marshmallow stars -- they're perfect treats for holiday gift-giving!
NEWS
September 28, 2012 | By Noelle Carter
If you think pancakes are just for breakfast, you haven't had a bite of these apple pancakes. Generous chunks of apple are folded into a light pancake batter, fragrant with a hint of cinnamon. The pancakes, lightly sweet, are a natural on the breakfast table, though they also make a pretty simple dinner after a long day. Topped with a scoop of ice cream, they make a rather good dessert too! Click here for 52 apple recipes from the L.A. Times Test Kitchen! For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less!
FOOD
August 25, 2012 | By Jonathan Gold, Los Angeles Times Restaurant Critic
When you are standing in line to order at Sycamore Kitchen, the new breakfast-lunch place in the La Brea design corridor, you are going to be distracted by the bakery counter, which stretches on for yards. Because in addition to the chocolate croissants and gluten-free muffins you might expect at a cafe in this part of town, there are all kinds of French pastries that you don't often see around here: the almond-scented brioche slice called bostock, and the puckered Breton butter pastry kouign amann, the blueberry financier, and walnut galettes that shatter into powder if you so much as look at them harshly.
Los Angeles Times Articles
|