May 14, 2003 |
Eric Bordelet is raising cider to a new level at his estate 120 miles west of Paris. The former sommelier at the three-star restaurant Arpege has been applying the philosophy and technique of fine winemaking to cider production, with brilliant results. Everybody knows some of the most complex wines come from old vines. Bordelet's cider comes from old trees, many of them heirloom variety apple or pear trees that are 40 or more years old. Bordelet's cidre doux tastes like the memory of apples.
February 7, 1991 |
DEAR SOS: I was recently taken to Nowhere Cafe, a vegetarian restaurant in Los Angeles that serves a wonderful lentil chili recipe. I hope they're willing to share the recipe. --CAROL DEAR CAROL: Willing and able.
December 17, 1992
1992 PROGRESSIVE DINNER MENU Champagne and First Course House Noah's Ark Theme Hosts: Steve Stautzenbach and Suzanne Dickson Ham and Asparagus Bundles Crispy Fried Won Tons Assorted olives Champagne/sparkling cider Appetizer House All Americas Theme Hosts: Geraldine DeCohen and Godrick J.
February 7, 2001 |
Sometimes the newest trends in cooking aren't necessarily the best. The court bouillon is a French technique so old it has nearly been forgotten, but you can't beat it for adding flavor. A court bouillon is a quickly made stock. If you've had a poached salmon, you're probably familiar with the idea. Taste one fish cooked in water and another poached in a wine-and-herb-enhanced liquid and you'll realize the difference immediately.
September 9, 1998 |
The Food and Drug Administration said manufacturers of unpasteurized apple juice or apple cider now must warn consumers that such beverages could contain illness-causing microbes. All other unprocessed packaged fruit and vegetable juices must carry a warning by Nov. 5, the FDA said. To make it easier for companies to comply with the mandate, the FDA is allowing manufacturers to display warning signs where juices are sold, though they must include the warning on the package within one year.
December 29, 1999 |
DEAR SOS: My husband and I had the pleasure of lunching at the Barnstorm Cafe at the airport in Big Bear City. They had absolutely the best coleslaw we have eaten. It was creamy and had a hint of dill. Do you think you could get them to share the recipe? ANITA L. BANKE Camarillo DEAR ANITA: Barnstorm co-owner Barbara Cunningham said, "I always tell my customers that it's a secret recipe, handed down from my mother in Ohio 1/8true 3/8, but it's so simple I'm embarrassed."
October 11, 2013 |
The Grand Canyon Railway's annual Pumpkin Patch Train is in full swing again. And for the first time, advance tickets are on sale. After a big turnout on opening weekend, the usual Saturday-Sunday schedules have been expanded to include four weekday dates: Oct. 11, 14, 17 and 18. The train, which runs through October from Williams, Ariz., offers 90-minute trips that let out at a patch where children have 45 minutes to pick the perfect pumpkin....
October 22, 2008
Total time: 40 minutes Servings: 8 to 10 Note: Adapted from "Cider Hard and Sweet: History, Traditions & Making Your Own" by Ben Watson. 1/2 gallon apple cider 4 to 6 (3-inch) cinnamon sticks 6 cardamom pods, crushed 1 whole nutmeg, cracked open 10 to 12 whole cloves 6 allspice berries (optional) 4 to 6 star anise pods (optional) Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips Orange slices for garnish 1 1/2 cups rum or brandy (optional)
June 17, 2009 |
Dear SOS: I've recently fallen in love with beet salads of all kinds, but this beet/horseradish antipasti from Pizzeria Mozza takes the cake. This dish on their menu is called marinated beets with horseradish. If you could help me find this recipe, I would be eternally grateful. Lisa Higaki, Rosemead Dear Lisa: Tender roasted beets are tossed with spicy fresh horseradish and lightly dressed with vinegar and Dijon mustard, making a vibrant dish that is assertively flavored and bright with color.
October 3, 2013 |
The Spare Room in the Hollywood Roosevelt Hotel has long had a reputation for serving up some of the best drinks in town. The menu was originally cultivated under the tutelage of mixologist Aidan Demarest, and gained wings thanks to the hugely creative and balanced drinks of herb-growing bartender Naomi Schimek. Now owners Med Abrous and Marc Rose are seeking to expand the fun -- and brand recognition -- by launching a cocktail catering program. The plan is simple: If you have a special event or party coming up, you can hire the Spare Room team to create a craft cocktail service tailored to that event.