January 20, 2011
Chocolate apricot balls Total time: 45 minutes, plus steeping and chilling times Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Servings: 3 to 4 dozen small candies Note: If you're making these with kids, you can substitute orange juice for the wine and omit the liqueur. For adult tastes, you might like to use chocolate with 70% cacao.
December 30, 2010
Last summer, L.A. Times Test Kitchen manager Noelle Carter became fascinated with zabaglione, the velvety Italian dessert sauce made with egg yolks, sugar, a little bit of alcohol, and not much else. She came up with several delicious variations, but the one we liked best was this one, kind of a cross between a semifreddo and an ice cream. It doesn't freeze as hard as ice cream does, so the texture is a bit more delicate. And the flavor is out of this world, particularly this version, in which the flavor of bittersweet chocolate is perfectly accented by a hint of Port.
October 20, 2011
While you could probably top a pretzel with almost anything, there are certain toppings and combinations that work best. Coarse salt is always a favorite. You can find "pretzel salt" at many cooking and baking supply stores, as well as select gourmet markets. Substitute another coarse salt if you can't locate it, but stay away from fine table salt — the fine grain can melt into the pretzel as it bakes, and you won't get the same wonderful "crunch" you get with coarse salt. You can also try one or a combination of seeds, such as sunflower, pumpkin, poppy and sesame.
July 2, 2008
Former Test Kitchen director Donna Deane, who retired this year, was one of the best bakers we've ever known. Pies with flaky crusts, cakes with delicate crumb, she could do it all. Few recipes have better demonstrated that than these fabulous chocolate brownies, which she developed for a story about classic summer picnic food. Start with a deliciously dense combination of bittersweet chocolate, dark cocoa and mini chocolate chips, and add a bright flash of citrus from orange liqueur and peel.
December 4, 2012 |
If you happen to have a lot of chocolate lying around (and have the self-restraint not to eat it all at once), you might want to consider how to properly store it to keep it in prime shape. Store your chocolate in a cool, dry place -- we keep ours tucked away in a cabinet in the Test Kitchen. Do not refrigerate or freeze the chocolate, and keep it away from excessive heat. Store the chocolate wrapped tightly in plastic wrap (some experts also recommend wrapping the plastic-wrapped chocolate in foil to further preserve)
March 23, 2013
Total time: About 1 hour, plus cooling and firming times Servings: About 2½ dozen truffles Note: Refrigerate the truffles in one layer in shallow airtight containers if you're making them ahead, and bring them to room temperature for serving. 6 ounces bittersweet or semisweet chocolate, chopped 3 tablespoons walnut, almond, grape seed or mild olive oil 3 tablespoons sweet red wine 2/3 cup shredded coconut (about 2 ounces) 2/3 cup chopped walnuts (about 2.5 ounces)