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Apple Cider

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....
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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
December 8, 2011
Brandied applesauce Total time: 40 minutes, plus cooling and chilling time Servings: Makes about 5 cups 4 pounds Granny Smith apples, or other cooking apples 3/4 cup dark brown sugar 1/2 cup apple cider 1/3 cup brandy, preferably applejack 2 cinnamon sticks Pinch nutmeg Pinch ground cloves Pinch dried ginger Zest and juice of 1/2 lemon 1. Peel, core and quarter...
HEALTH
January 24, 2014 | By Alene Dawson
In this hyper-fast, crazy-overscheduled, stress-inducing, 24/7 plugged-in reality, baths seem indulgent, even quaint, conjuring images of 19th century paintings of women with their hair swirled high atop their heads in old-timey tubs pouring pails of heated water about them. But a bath may be just what the doctor ordered. "America is a fast-moving society. We have fewer holidays and vacation time than, for example, Europe, and because of technology we're always on the clock," says Ole Henriksen, owner of the eponymous skin care line and West Hollywood spa where he incorporates Japanese bathing rituals.
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.
HEALTH
March 16, 1998 | JOE GRAEDON and TERESEA GRAEDON, Joe Graedon is a pharmacologist. Teresa Graedon holds a doctorate in medical anthropology and is a nutrition expert
Question: How much folic acid do you need? I know this vitamin is important, but I am not sure how much to take. Answer: Folic acid is crucial for women who might become pregnant because it reduces the risk of a serious kind of birth defect called spina bifida. This B vitamin is also valuable in the prevention of heart disease. Foods rich in folic acid include lentils, split peas, brewer's yeast, spinach, collards, broccoli, peanuts and green peas.
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 17, 2009 | By Noelle Carter
  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.
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