Crossfield Collection Recipes

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Which Cinnamon to use?

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Vietnamese Cinnamon

The strongest, richest, and sweetest cinnamon around.

Stronger and more intense than traditional cinnamon, this spicy and robust variety gives a bold and vibrant taste to your baked goods. It’s sweeter, more aromatic, and more powerful than the cinnamon commonly sold in supermarkets. Because of its higher oil content, it disperses more fully to deliver a memorable sweet-yet-spicy cinnamon flavor. Considered by many to be the world’s finest cinnamon, Vietnamese cinnamon (a.k.a. Saigon cinnamon) is ground from cinnamon grown in Vietnam. Our cinnamon is imported and milled in the USA for the freshest product making our blend a top-seller, demanded by savvy cooks and bakers nationwide.

I buy my Vietnamese Cinnamon from King Arthur Baking Company

I also have bought Organic Saigon Cinnamon from Wellsey Farms (BJ’s Wholesale) Ground Saigon Cinnamon in 10.8 oz bottles

The everyday cinnamon I get from Oak Hill Bulk Foods for recipes that really don’t need the more expensive variety

 

 

Green Bean with Sausage

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fresh green beans and crumbled cooked pork sausage with hot peppers in pan

1/4 cup of vegetable oil
1 lb of string beans
1 Tbsp. of garlic
1 tsp of ginger
3 chopped scallions
4 oz of shiitake mushrooms
1/2 lb of ground pork
4 dried red chilies
1 Tbsp. of chili paste
2 Tbsp. of soy sauce
1 Tbsp. of rice wine
Dash of white pepper
Directions:
In a large pan or wok, heat the oil over high. Fry the string beans until they start blistering. Remove the string beans.
In the same pan or wok, add the garlic, ginger, and scallions. Fry until fragrant. Add the mushrooms and ground pork. Fry until the pork is mostly done. Stir in the the dried red chilies and chili paste. Add the string beans back the pan/wok. Toss to combine everything. Add the soy sauce, rice wine, and a dash of white pepper. Enjoy