Barbara Fisher of Tigers and Strawberries is having another installation of The Spice of Right. This month's theme is Sweet or Savory? The theme is lined out as follows:
"So, your mission, should you choose to accept it, is to pick a spice, that is usually used in your native culture (If you are American, you can decide what I mean by your native culture–if you are Italian-American or African-American, then you take the food culture you grew up with) as either a savory or a sweet spice. You explain how it is used in your culture, and then, turn it all around, and use the spice in the opposing fashion."Well, I grew up with cinnamon as a spice used in sweet foods. I can not remember any instance in which I had it in a savory dish until I was much older. As a baby, I of course had it on my applesauce. Then my dad could make a mean slice of cinnamon toast. I first using cinnamon in savory dishes all the time last year when I started making an empenada. I am not actually going to submit that recipe because I just made them last month for a little party, I always make them for parties, and I had not started taking photographs of my food at that point. So, I am going to make up some lamb kabobs. Lamb Kabobs with the Three C's - Cinnamon, Cumin and Coriander.
UPDATE: The Round Up is here! And it is totally fabulous. Go Check It Out.
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