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Culinary SOS

Only Clifton's Will Do

July 01, 1998|ROSE DOSTI

DEAR SOS: I have tried duplicating the wonderful texture and taste of the scones served at Clifton's Cafeteria in Lakewood. I will be moving to another state and would be grateful if you could obtain the recipe.

FAY KIMM

Lakewood

DEAR FAY: Clifton's, as usual, has graciously complied. The recipe makes 12 scones but can be successfully doubled.

CLIFTON'S SCONES

2 1/2 cups pastry flour

1 tablespoon baking powder

1/2 cup salted butter, ice cold and cut into pieces

1 cup raisins, rinsed

6 tablespoons sugar

2/3 cup whipping cream

Combine flour and baking powder in medium bowl. Work butter into flour mixture with pastry blender, 2 knives or fingers until mixture forms pea-sized pieces.

Add raisins and sugar, and toss with fork to blend. Let stand overnight at room temperature.

Add whipping cream and stir until ingredients begin to hold together. Place on lightly floured surface and knead gently 10 to 12 times.

Divide dough into 12 pieces and pat into 2 1/2-inch rounds. Place on ungreased baking sheet so they don't touch each other. Bake at 425 degrees until light golden brown, 12 to 15 minutes. Transfer to paper towel-covered wire rack, cover with paper towel and let cool 30 minutes before serving.

12 scones. Each scone:

262 calories; 192 mg sodium; 39 mg cholesterol; 13 grams fat; 35 grams carbohydrates; 3 grams protein; 0.22 gram fiber.

The Real Soy Ribs

DEAR SOS: Your original request to us for Kikkoman spareribs did not specify on which of our product labels the recipe for spareribs appeared, so we sent one using teriyaki sauce, which you printed. After reading the reader's note in your column ("The Boy Soy Rib Recipe," May 27) and realizing that it was a recipe from a soy sauce bottle label, it made locating the exact recipe easier. This is the recipe from the soy label at least 30 years ago. We hope it is the one your reader, Carole Poyourow, is looking for.

ELAINE BEATSON

Manager, consumer services

Kikkoman International Inc.

DEAR ELAINE: Thank you for clarifying the situation. We, too, hope this is the recipe our reader is looking for. Dozens of other readers have come up with renditions from Kikkoman publications of yore. The version you sent, however, best resembles the reader's description.

KIKKOMAN'S SPARERIBS

HAWAIIAN

1 (4- to 5-pound) lean side pork spareribs

1/4 cup chopped orange, including peel

1/2 cup soy sauce

1 (8-ounce) can crushed pineapple

1/2 teaspoon ground ginger

1 clove garlic, pressed

Bring large pot of water to boil, add spareribs and parboil them by cooking over medium-high heat 30 minutes. Remove ribs from water and let cool 10 to 15 minutes.

Combine orange, soy sauce, pineapple, ginger and garlic. Set aside 1/4 cup marinade for basting. Marinate ribs in remaining soy mixture 2 hours in refrigerator.

Place ribs on rack in foil-lined pan and bake at 325 degrees, basting occasionally with reserved marinade, 1 1/2 hours. (Safety note: Do not use marinade from raw meat to baste nearly cooked meat.)

6 servings. Each serving:

319 calories; 748 mg sodium; 80 mg cholesterol; 24 grams fat; 6 grams carbohydrates; 19 grams protein; 0.13 gram fiber.

Dressing Up Broccoli

DEAR SOS: I just love the broccoli sauce served at Sambi's of Tokyo in Downey. I'd be most grateful for a recipe.

CARMEN BAUTISTA

West Covina

DEAR CARMEN: At the time we obtained this recipe, Sambi's president, Kaz Kawakita, said the recipe could not be exactly reproduced because the mayonnaise was made in a large quantity from scratch. He offered this simplified home recipe for convenience.

SAMBI'S BROCCOLI SAUCE (VEGETARIAN)

2 cups mayonnaise

2 tablespoons sugar

2 tablespoons soy sauce

2 tablespoons chopped parsley

Whisk together mayonnaise and sugar. Whisk in soy sauce and parsley. Serve over steamed broccoli or other vegetables.

2 cups. Each 2-tablespoon serving without vegetable:

122 calories; 335 mg sodium; 8 mg cholesterol; 10 grams fat; 9 grams carbohydrates; 1 gram protein; 0.01 gram fiber.

* Napkin from Sur La Table, Pasadena.

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