How to utilize ten-inch-long cinnamon sticks? We saw them at Kalustyan’s in NYC and I had to have them. Why? I was not sure. Then, through idle mind wandering, the thought occurred: use them as planks or a serving device. We have previously broken apart cinnamon sticks into filaments for larding meats, crustaceans, and fish, as well as a skewer for serving canapés. The thought of long, really long cinnamon conjured up the idea of soaking them in hot water to make them pliable, then unrolling them and pressing them flat. It works, and a great byproduct is cinnamon water, though we do not have a use for that yet. Perhaps we will use it to make a self-carbonated cola. Anyway, the unrolling and drying of cinnamon planks work. Now to figure out what to lay on them and serve with them: lobster ceviche, roasted sweetbreads, foie gras, apple confit, toasted marshmallows, chocolate frozen bonbons. We are just beginning.
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