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Cinnamon 




3rd Street Promanade
Servings : 1

Ingredients:
1 1/2 OZ Vodka  
1/3 OZ Gin 
1/3 OZ Triple Sec 
1/3 OZ Tequila 
1/2 OZ Cinnamon Schnapps 
6 OZ Pulp-Free Orange Juice

In a blender, put in ice, orange juice, vodka, cinnamon schnapps, gin, tequila, and triple sec. Blend well, pour in a tall chilled highball glass. Sip through a straw. 


Banana Cinnamon Doughnuts
Yield : 22 Donghnuts + Holes

Ingredients
3 Cups Peanut Oil, For Frying
4 Cups All-Purpose Flour
3/4 Cup Sugar
4 tsp Baking Powder
1 tsp Salt
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 Cup Butter
1 Cup Bananas, Mashed
2 Large Eggs, Beaten

Topping:
3/4 Cup Sugar
2 tsp Ground Cinnamon

Heat oil in a deep-fat fryer or deep heavy skillet. Time heating so it will be ready when you are prepared to begin frying doughnuts. Use Canola oil if you prefer, but peanut oil has a higher smoking point and is a good choice for frying. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in margarine using a pastry blender or two knives. Make a well in center of mix and add mashed bananas and eggs. Mix well. You can do this with a wooden spoon, or since dough will be very stiff you may want to use your hands to mix it well. Place dough on a lightly floured surface and roll to 1/2-inch thick. Cut with a 2-1/2 inch doughnut cutter that you dip in flour as needed. Deep-fry, a few at a time, until golden brown. Drain on brown paper bags. Fry the doughnut "holes" also. Combine sugar and cinnamon in a paper bag or place on a shallow plate. Coat warm doughnuts with this mixture. 


Chicken Braised With Cinnamon And Cloves 
Servings : 5 

Ingredients
1 Frying Or Roasting Chicken* 
1 Lemon, Juice Only 
4 TBS Sweet Butter & Oil, Mixed 
1/2 Cup Dry White Wine 
1 1/2 LBS Tomatoes, Peeled, Chopped
1 TBS Tomato Paste, Mixed With Water 
1/4 Cup Water, To Mix With Tomato Paste 
1 Large Cinnamon Stick 
3 Whole Cloves 
Salt
Freshly Ground Pepper 
Fresh Parsley 

*Note: Chicken should be about 2-1/2 lbs. and be cut 
into serving pieces.

Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover. Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven (325 F) to complete the cooking. Season with salt and pepper. Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress.