Traditionally spread on toast, with salt and pepper but not sugar, and especially served with... fish. The cinnamon is bracing and does, really, complement grilled fish. Another traditional English pairing that sounds strange and tastes good.
-3 Tablespoon unsalted butter at room temperature
-1 teaspoon cinnamon
-¼ teaspoon cayenne
-¼ teaspoon lemon juice
Just combine everything with a fork and chill.
- Cinnamon butter also traditionally was spooned over baked or boiled onions, baked potatoes and on pancakes. Again, however, the usual vehicle was and should be delicate white fish, simply grilled, like flounder, plaice or sole.
- Elisabeth Ayrton offers a less pungent version. She uses another Tablespoon or so of butter with the teaspoon of cinnamon and substitutes paprika for cayenne. The Editor prefers the snap of the extra spice and pepper.
- Try this. With fish. Really.