Steeping cinnamon sticks in cream gives a wonderfully warm and sophisticated flavour to these luscious chocolates.
Wickaninnish Inn, on the west coast of Vancouver Island, is the ultimate getaway resort. Chef Jim Garraway and team serve up irresistible breakfast and brunch dishes, including Cinnamon Vanilla French Toast (see "Romancing the Morning," March 2000 issue, page 89). It starts with thick slices of homemade Cinnamon Vanilla Bread. We used egg bread (hallah), but if you have time to make chef Garraway's bread, it's well worth the effort. Here is the recipe, adapted in the Canadian Living Test Kitchen.
It seems no one really knows why this pull-apart loaf is called monkey bread. But we're not going to question something so delicious and fun to make! Balls of sweet yeast dough, dipped in butter and coated with cinnamon sugar, are piled high in a tube pan. The cinnamon drizzle is the icing on the cake, so to speak.
To-do list: Adults: Core and chop apples. Tend to microwaving Children: With vegetable peeler, peel apples. Wearing oven mitts, add sugar and cinnamon. Mash cooled apples with potato masher or fork.
At the inn this irresistible French toast starts with thick slices of Cinnamon Vanilla Bread. Egg bread (challah) is a good substitute. Serve with grilled veal sausage or bacon and top with yogurt.
This indulgent loaf blends semisweet chocolate chunks with a surprising kick of cinnamon. The spiced swirl melts into a gooey interior and the crunchy streusel topping takes it up a notch.
Tiny cinnamon toast croutons are stirred into vanilla ice cream for a taste of nostalgia. It's like breakfast for dessert. The croutons remain crisp for about 12 hours, so this ice cream is best eaten as soon as it's ready. (Although it's still pretty tasty even after the croutons soften!)
Commercial gluten-free breads can be a little dense, but this loaf delivers a fine texture that you won't believe. And with sweet cinnamon and raisins, it becomes the most delicious breakfast staple.
For Gail Lovig and her mom, Jean Pare author-of the well-known Company's Coming series of cookbooks (Company's Coming Publishing Limited), favourite dishes are linked to family occasions. "Cinnamon toast and hot chocolate were a Sunday night family tradition for watching Bonanza.' Mom always makes her lemon Cheddar salad for family reunions, and her Jiffy Cinnamon Rolls were a Saturday morning special." Gail has accolades for a mom who began her career by catering for 1,000 in Vermilion, Alta. "Mom always cooked extra. We never had to ask if there was enough to bring friends home. She had a reputation for happily feeding the neighborhood."
