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Buttermilk

FOOD
May 5, 2012
  Total time: 50 minutes, plus cooling time Servings: 8 Note: If you'd like to add any flavorings to your scones, it's best to add the flavorings after cutting in the butter and before stirring in the liquid. 3 cups (12¾ ounces) flour 4 teaspoons baking powder 3/4 teaspoon salt 1/4 cup sugar 1/2 cup (1 stick) cold butter, cut into ½-inch pieces 1 cup cold buttermilk, milk or cream 2 tablespoons heavy cream 2 teaspoons turbinado or coarse decorating sugar 1. Heat the oven to 375 degrees.
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FOOD
August 12, 2009 | Paula Woods
They say that life is a journey and not a destination. That sentiment must surely include cooking, where the twists and turns of one memorable culinary adventure brought my husband and I right back home. Many years ago, we hosted a book party for an out-of-town writer and decided to take her to dinner afterward. Our choice was the now-defunct Georgia restaurant, one of those neo-soul palaces on Melrose where celebrities were investors -- and whose major return on investment appeared to be first dibs on the best tables in the house.
FOOD
October 6, 2011
Total time: 40 minutes Servings: 4 to 6 Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets. Gorgonzola dressing 10 ounces Gorgonzola dolce, divided 2 tablespoons plus 1 teaspoon sherry vinegar 1/4 cup buttermilk 2 cups whole-milk Greek yogurt 2 teaspoons fresh-squeezed lemon juice, plus more to taste 2 teaspoons chopped fresh thyme leaves 4 large garlic cloves, grated 1 tablespoon kosher salt, plus more to taste 1/2 teaspoon fresh coarsely ground black pepper, plus more to taste Combine 6 ounces of the Gorgonzola and the vinegar in a medium bowl and mash them together with a fork until the cheese is smooth.
FOOD
June 3, 2010
Buttermilk doughnuts Total time: 1 hour Servings: Makes about 1 1/2 dozen donuts 4 1/4 cups (18 ounces) flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Pinch grated nutmeg 1/4 teaspoon cinnamon 2 eggs 1 egg yolk 3/4 cup sugar 1 teaspoon vanilla 1 cup buttermilk 3 tablespoons butter, melted 1. In a large bowl, sift together the flour, baking powder, baking...
NEWS
November 20, 2012 | By Noelle Carter
Ever have a craving for biscuits? Not the hockey pucks, but those tender, lighter-than-air biscuits. The ones so delicate they have to be homemade and eaten fresh, while they're still warm. Maybe with a little tang from buttermilk, and a crumb that perfectly balances flaky and crumbly. These biscuits were adapted from Gourmet magazine (November 1992), and the recipe is demonstrated in the video at left by Test Kitchen manager Noelle Carter . Eula Mae's buttermilk biscuit recipe is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook.
FOOD
August 7, 2002 | ABBY MANDEL, SPECIAL TO THE TIMES
Buttermilk is understated--a quiet, old-fashioned ingredient that brings its own small delight to summer dishes. Yet a bit of buttermilk imparts a tangy and refreshing edge to cakes, salad dressings, even ice cream. The secret is its sour taste, which adds a little acidity but also a homeyness. Originally, buttermilk was the leftover milk after churning butter from whole cream.
FOOD
August 19, 1993 | ROSE DOSTI
DEAR SOS: I'd love to duplicate the Indonesian gado gado salad with peanut sauce for a Hollywood Bowl picnic. Can you help? --GLORIA DEAR GLORIA: It's a spectacular salad to serve on an oversized platter for any event under the sun or stars. You'll find most of the specialty ingredients at Asian or Dutch food stores. If not, create a modified version of the salad using available ingredients.
TRAVEL
September 27, 1987 | JUDITH MORGAN, Morgan, of La Jolla, is a nationally known magazine and newspaper writer
I remember how secure I felt, there in the High Sierra. I remember how comforting it was to have him to lean on in that wild and craggy land. I remember the rush of the sundown breeze that shook the hemlocks beside our trail and rippled his coarse golden hair. Most of all, I remember his eyes--deep pools of amber that mirrored affection, humor and a certain stubborn streak. We met near Tuolomne Meadows. The attraction was strong. We traveled together six days.
FOOD
December 19, 1991 | ROSE DOSTI, TIMES STAFF WRITER
DEAR SOS: I have been searching for a buttermilk pie to serve for my holiday meal but I can't seem to locate one. Can you help? --KAREN DEAR KAREN: It so happens that a colleague, Virginia Depew, shared her pie recipe after I tasted it at a Press Club luncheon. Depew reported that her cousin found the handwritten recipe among the personal effects of her grandmother, who died at the age of 85 in 1938.
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