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Apple Cider

FOOD
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.
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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."
FOOD
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)
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.
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.
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....
FOOD
January 20, 2010
  Shirley's crazy cake with cream cheese frosting Total time: 40 minutes Servings: 9 to 12 Note: Adapted from "BakeWise" by Shirley Corriher. This recipe works best with a higher-protein all-purpose flour, such as King Arthur brand. 1 1/2 cups (6.4 ounces) unbleached flour 1 cup sugar 1/3 cup natural cocoa powder (not Dutch process) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon apple cider vinegar 2 teaspoons pure vanilla extract 1/2 cup canola oil 1 cup cold water or weak coffee 1. Heat the oven to 350 degrees.
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
July 21, 2011 | Noelle Carter, Los Angeles Times
Dear SOS: Hello! I utterly crave the Green Goddess dressing they make at Dish in La Cañada Flintridge. It has just the right balance of tart and mellow tastes. I would love to be able to make it at home. Thanks, Brooke Alberts La Cañada Dear Brooke: Bright and tangy, this classic dressing is known for its vibrant green shade. Dish was happy to share its take on Green Goddess with us, which we've adapted below. Dish's Green Goddess dressing Total Time: 15 minutes Servings: Makes a generous 3 cups dressing Note: Adapted from Dish restaurant in La Cañada Flintridge.
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