April 6, 2012
It's the weekend before Coachella and you're already plotting where and when you'll make your designated driver stop on your way there. A good place to start would be Ra Pour, Rancho Cucamonga's slick lounge and global cuisine haven, with cocktails created by mixology heavy hitter, Ryan Magarian. Take the appropriately named Rock & Rose (did Magarian know you were heading to a music festival?!), made with vodka, earthy apple cider, a hint of rose essence and fragrant Lillet Rouge, this drink is so light and pleasing that you just might write a song about it. -- Rock & Rose by Ryan Magarian 1½ ounces vodka ½ ounce Lillet Rouge ½ ounce lemon juice ½ ounce rose essence 1 ½ ounce cloudy apple cider 1 dash orange bitters Combine all ingredients in shaker with ice. Shake, strain, and strain into a martini glass.
December 29, 2011
It's the End of the Year as We Know It Servings: 1 Total time: 4 minutes Note: From Devon Espinosa of Ink. You can use your favorite apple cider; Espinosa uses Zeigler's organic. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. To juice the ginger, puree the ginger root and strain, discarding the solids. 1 1/2 ounces spiced apple cider 1/2 ounce fresh lemon juice 1/2 ounce simple syrup 1/2 ounce fresh ginger juice (from about 2 ounces fresh ginger)
March 9, 2013 |
For a dinner at home last night, just the two of us, we made steamed mussels - not our usual recipe that involves lots of freshly cracked black pepper, but “mussels with bacon, apple and shallot” from the new book and iPad app “ Lark: Cooking Against the Grain .” I liked Lark chef John Sundstrom's idea of including a splash of apple cider, apple cider vinegar and a diced Granny Smith apple in the broth, along with thin rings of...
September 30, 1993 |
The shacks along the side of country roads that during the summer sold corn, tomatoes and zucchini are now overflowing with early apples. Their aroma reminds you that cooler weather is not far away.
September 4, 1988
WHEN Susan Herrmann Loomis decided to put together a cookbook, it was understandable that her first effort be devoted to the subject she adores: seafood--all kinds of seafood, including salmon from Alaska, blue crabs from the Chesapeake Bay and crawfish from Louisiana. Loomis--a chef, food writer, cooking teacher and admitted "seafood junkie"--began her research not at the kitchen range but aboard fishing boats in fishing communities from one end of North America's coastal waters to the other.
September 22, 2012 |
The first day of fall. Autumnal equinox. Whatever you want to call it, we're starting a new season today. You might even say we're turning over a new leaf. Get it? The autumnal equinox ushers in the change from summer to fall. You've no doubt noticed the shift of late. Dawn arrives later, making it harder to get out of bed in the morning. Night falls much more quickly. PHOTOS: Stunning fall foliage "The days are getting shorter, and day and night are approximately equal in length," explains the EarthSky website.