Advertisement
YOU ARE HERE: LAT HomeCollectionsApple Cider
IN THE NEWS

Apple Cider

MAGAZINE
May 16, 1993 | Rone Tempest, Paris bureau
Five Times correspondents from around the world describe their favorite picnic spots in (or just outside) the cities they have covered. THERE ARE PRETTIER PLACES IN FRANCE. THERE ARE CERTAINLY more cheerful spots to picnic. But for Americans visiting Europe, there is perhaps no more moving site than the military cemeteries and beaches on the Normandy coast, where the 1st U.S. Army Division launched the Battle of Normandy on June 6, 1944.
Advertisement
FOOD
February 7, 2001 | THOMAS KELLER and MICHAEL RUHLMAN, SPECIAL TO THE TIMES
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.
FOOD
December 29, 1999 | ROSE DOSTI
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."
NEWS
October 11, 2013 | By Chris Erskine
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....
BUSINESS
September 9, 1998 | Bloomberg News
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.
FOOD
December 23, 2010
  Hot cider toddy Total time: 10 minutes Servings: 1 Note: Adapted from Marcos Tello, 1886. For the apple juice, peel and core any type of apple and feed through a juicer. Strain and store, covered, in the refrigerator. Alternatively, unfiltered fresh apple juice can be found in the refrigerated section of well-stocked supermarkets. 1 1/2 ounces bonded Apple Jack 1/4 ounce maple syrup (or more as desired, depending on the tartness of your apple juice)
FOOD
May 26, 2012 | By Jessica Gelt, Los Angeles Times
Shrubs - they're not just for hiding in! Tart, acidic and weirdly, wonderfully refreshing, drinking vinegars known as "shrubs" are finding a savory home on a growing number of Los Angeles drink menus. Sometimes they're added to soda water as an alternative to mainstream sodas, and sometimes they're mixed with booze as a mouth-pleasing alternative to predictable acids such as lemons and limes. Either way, they're adding a welcome new dimension to the ever-evolving Los Angeles craft cocktail scene.
FOOD
January 19, 2012
Apple chipotle chutney Total time: 1 hour Servings: Makes about 1 quart Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. They write, "It is best to use cider apples for this as they have a nice deep flavor and usually have higher sugars that help break the flesh down. I normally keep the skin on to help add pectin for texture. We make our own chipotles at the farm, so this is based on a dried chipotle we sell, not one packed in adobo sauce.
FOOD
June 12, 2002 | CINDY DORN, TIMES STAFF WRITER
DEAR SOS: King's Fish House in Calabasas serves a killer barbecue shrimp appetizer. The sauce is terrific for bread-dipping and is usually fought over at the table. Can you persuade them to part with the recipe? PENNY PEYSER Woodland Hills DEAR PENNY: Miss Manners might have something to say about fighting over food at the table. Maybe you should write to her, too. Paul Clotier kindly sent us the recipe. Write to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.
Los Angeles Times Articles
|