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Cinnamon

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.
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FOOD
June 9, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: The San Diego bakery the Cravory (formerly 410 Degrees) makes the most amazing cinnamon roll cookies. Any chance of getting the recipe? Many thanks! Brian Boroff San Francisco Dear Brian: These little creations, which look and taste like a cinnamon roll but are neatly compact with a cookie crumb, combine the best of both worlds. The Cravory was happy to share its recipe for cinnamon roll cookies, which we've adapted below. Total time: 1 hour, 10 minutes, plus chilling and cooling times Servings: Makes 20 to 24 cookies Note: Adapted from the Cravory in San Diego.
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.
FOOD
December 15, 2011
Cinnamon bumuelos with maple-macadamia, chocolate and peanut butter dipping sauces Total time: 1 hour, 20 minutes Servings: Makes 1 to 1½ dozen bumuelos, depending on the size. Note: Although the sauces are quick to make, you may want to prepare them up to two days in advance and store covered in the refrigerator. Heat gently before using. Maple-macadamia sauce 1 cup macadamia nuts 1 cup plus 1 tablespoon water, divided 5 tablespoons maple syrup 1 tablespoon vanilla extract 1 tablespoon tapioca flour, cornstarch or arrowroot 1. Grind the nuts as finely as possible in a small blender or food processor.
FOOD
December 8, 2011
Brandied applesauce Total time: 40 minutes, plus cooling and chilling time Servings: Makes about 5 cups 4 pounds Granny Smith apples, or other cooking apples 3/4 cup dark brown sugar 1/2 cup apple cider 1/3 cup brandy, preferably applejack 2 cinnamon sticks Pinch nutmeg Pinch ground cloves Pinch dried ginger Zest and juice of 1/2 lemon 1. Peel, core and quarter...
FOOD
February 3, 2011
Greek walnut cake Total time: About 1 hour Servings: 12 to 16 Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Note: This cake is shown served with honeyed crème fraîche (whisk together 1/2 cup crème fraîche with 1 tablespoon orange blossom honey to sweeten). 2 cups sifted flour (8 ounces) 1 1/2 cups sugar 1 tablespoon baking powder 1 teaspoon allspice 2 teaspoons cinnamon 1 cup ground walnuts (3½ ounces)
FOOD
December 30, 2010
  Downtown's Lazy Ox Canteen isn't a fancy place. In fact, for the first couple of months it was open, there wasn't even a sign out front. But chef Josef Centeno really knows how to cook soul-satisfying food. Nothing exemplifies that better than his rice pudding. It's a thoroughly grown-up take on the nursery treat. Times restaurant critic S. Irene Virbila raved: "It's dreamy, with sides of whipped cream and a deep caramel sauce, and definitely big enough to share. " That it is. The recipe is a bit involved ?
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