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Apple Cider

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...
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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
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)
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
December 15, 2004 | Regina Schrambling, Special to The Times
My Christmas fantasy always involves dispensing with gifts, stopping the music and replanting all those doomed trees. But there's no way I would pass up baking cookies with ginger, doctoring eggnog with brandy or indulging in any of the other tasteful aspects of the holiday. Beyond its more obvious meanings, after all, Christmas is really so much about flavor. At least a dozen fruits, spices and liquors are indelibly associated with it.
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
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.
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.
FOOD
June 25, 2003
Dear SOS: I had lunch at the Restaurant at the Getty Center recently and had the most amazing Cobb salad that I have had in a long time. It was sort of a combination of a traditional Cobb and a Waldorf salad, and was beyond delicious. I would love to have the recipe for this fabulous salad. Pam Wulffson Northridge Dear Pam: This salad takes some time to prepare but it makes a pretty terrific summer lunch. Make the individual components ahead, and you'll be able to put it together in a snap.
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