Some girls can never have enough jewels, but I’m that way with cinnamon. I could never tire of this spice, and even though I’ve been drizzling honey and cinnamon on my toast and enjoying it in baked goods since I was a little girl, I am still finding new and exciting ways to use it.
I am certainly not unique in my affection for it either. Since ancient times, cinnamon has been regarded as a gift fit for monarchs and there are even records of it being offered as a gift to Olympian deities. To show how great his remorse was, the Roman emperor Nero burned a year’s supply of cinnamon at his wife’s funeral; that’s how much of a big deal cinnamon was to people. When cinnamon first became available to European society through trade, it was so costly that it only would have been used for baking on very VERY special occasions. The apple pie spice you take for granted in your pantry was once worth its weight in gold! Many would have only been able to imagine what cinnamon tastes like. I am fortunate that I live in an age where I can enjoy the loveliness of cinnamon as often as I please, and I promise you’ll see many recipes on my blog celebrating this excellent spice.
Today I made a simple snack that was nice and satisfying, and I’m very happy to report, cost less than a dollar. Plantains are extremely affordable and delicious in both sweet and savory dishes. They become sweeter the blacker they get, and are worth trying if you haven’t had one before. They might look like a banana, but they have a totally different taste and are meant to be cooked. My go-to way to have them is usually just sliced lengthwise and sauteed in butter on a low temperature until they are all soft and gooey. Then pair them with vanilla ice cream, and you’re in for a treat! But I was feeling cinnamon inspired today, so thought I’d do something different. I hope you like them as much as I did!
Just peel and slice a plantain horizontally into thin even slices, and sprinkle with some cinnamon and sugar. Dredge them in flour if you want them a little crispy, and fry in a tablespoon of butter on medium low heat until they are caramelized to your liking, flipping once. I recommend a longer cooking time for these, but it shouldn’t take over 15 minutes before you too have a hot tasty cinnamon sugar snack. Enjoy!