The lure of cinnamonThere's something insidious about the...


July 04, 1993|By Karol V. Menzie | Karol V. Menzie,Staff Writer

The lure of cinnamon

There's something insidious about the aroma of just-baked cinnamon buns wafting through the shopping mall. It seems to reach out and tug the unwary shopper right to the shop. . . .

Cinnamon-loving shoppers at Marley Station mall in Glen Burnie might want to prepare for a little self-intulgence when the latest Cinnabon cinnamon-bun shop opens there Friday.

The shop, which is the 200th in the United States and Canada for the Seattle-based Cinnabon, will also serve mini-cinnamon rolls and various hot and cold beverages. Cinnabon, a division of Restaurants Unlimited, Inc., prides itself on using fresh, all-natural ingredients, including Indonesian Korintji cinnamon, and on serving products that are never more than 30 minutes from the oven. The larger buns cost $1.79 each.

Don't say we didn't warn you.

Macy's at Owings Mills mall has closed its gourmet-food Marketplace. The Marketplace opened with the store in 1986 and sold such "fancy foods" as gourmet olive oils, mustards and preserves, as well as fresh foods -- cheeses and deli meats -- from around the world.

According to Audrey Boys, Macy's regional public relations manager, the space will be used to expand other housewares departments. Marketplaces are also being closed in Washington and Northern Virginia stores. Ms. Boys said the costly market-type operation "just didn't generate enough traffic." She said sales in housewares have been "exploding, so Macy's felt the space could be put to better use. The most famous Marketplace, in Macy's Herald Square store in New York, will remain in operation.

Getting fired up over barbecue

Few things smell better than barbecue on the grill. Folks in and around RFK Stadium in Washington will be surrounded by the luscious aroma when the National Capital Barbecue Battle takes place Aug. 14 and 15. The grand champion will represent the nation's capital at the 1994 Memphis in May International Barbecue Cooking Contest. There's still time for barbecue teams to enter. Teams can be as small as two people, or as big as you want. There are three categories: pork ribs, pork shoulder, and whole hog. There are cash prizes; creativity and showmanship count. Entry fees are based on space needed, though this year, the first time the contest has been held in Washington, the smallest spaces (15 feet by 15 feet) are free. The entry deadline is July 23. For an entry form or more information, call (703) 356-9686.

New recipes for the juicer

If there's a juicer gathering dust on your counter because you're tired of the same old recipes, you might want to invest in Janet Hazen's new book, "Janet's Juice Book" (Chronicle Books, $12.95 paperback). Just in time for summer, Ms. Hazen, a California food writer, cookbook author and restaurant critic, offers nearly a hundred recipes for beverages to be concocted in the juicer or in the blender. Among them are tomato-celery-green-pepper juice, watermelon-raspberry-apple juice, honeydew melon-apricot-nectarine fizz and apricot-orange-pear cooler.

Nothing could be healthier than a drink made of fresh fruits and vegetables. They're good substitutes for sodas, being naturally light and lean. And with the U.S. Department of Agriculture recommending Americans eat at least 5 servings a day of fresh fruits and veggies, juice drinks are a refreshing way to add another helping of vitamins and minerals.

' Here's a sample recipe:

Banana-pineapple Smoothie

Makes about 2 cups

1 cup pineapple, peeled and chopped (about 1/4 of a large pineapple)

2 large bananas, peeled and broken into pieces

3 tablespoons plain low-fat yogurt

1 cup blueberries

Place pineapple, bananas, and yogurt in a blender. Blend until smooth. Strain through a fine wire sieve. Add the blueberries and mix gently. Serve immediately.

Ms. Hazan notes that this can be turned into a dessert by mixing it with 1 cup softened vanilla ice cream and freezing for 1 to 2 hours or until slightly firm.

There's a new entry in the category of "spirit-based, ready to drink" beverages. Smirnoff Quenchers combine vodka, sparkling water and fruit flavors. There are five varieties: lime, lemon, blackberry, peach and "Tropical Twist." The drinks, from Connecticut-based Heublein, Inc., are being introduced in four markets across the country. Besides Baltimore, the other markets are Columbus, Ohio, Phoenix and Tucson, Ariz., and San Antonio and Austin, Texas.

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