October 29, 2008
Total time: 40 minutes Servings: Makes about 5 quarts(20 1-cup servings) Note: Adapted from Patricia Rubalcava. Abuelita and Ibarra Mexican chocolate tablets are available at most grocery stores. Champurrado can be garnished with cinnamon sticks, if desired. 2 (4-inch) cinnamon sticks 1/2 pound fresh masa (1 heaping cup), divided 4 (3.15-ounce) Mexican chocolate tablets, broken into small pieces 1 (12-ounce) can evaporated milk 1 (15-ounce)
December 30, 2010
Downtown's Lazy Ox Canteen isn't a fancy place. In fact, for the first couple of months it was open, there wasn't even a sign out front. But chef Josef Centeno really knows how to cook soul-satisfying food. Nothing exemplifies that better than his rice pudding. It's a thoroughly grown-up take on the nursery treat. Times restaurant critic S. Irene Virbila raved: "It's dreamy, with sides of whipped cream and a deep caramel sauce, and definitely big enough to share. " That it is. The recipe is a bit involved ?
February 3, 2011
Greek walnut cake Total time: About 1 hour Servings: 12 to 16 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. Note: This cake is shown served with honeyed crème fraîche (whisk together 1/2 cup crème fraîche with 1 tablespoon orange blossom honey to sweeten). 2 cups sifted flour (8 ounces) 1 1/2 cups sugar 1 tablespoon baking powder 1 teaspoon allspice 2 teaspoons cinnamon 1 cup ground walnuts (3½ ounces)
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...
October 28, 2009
Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert. She recommends a glazed earthenware or Flameware tagine, or a 10- or 11-inch Spanish cazuela with a cover. She also recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top). The flour tortillas are a substitution for Moroccan flatbread.
July 24, 2013 |
The nation's appetite for Cronuts seems to know no bounds. But it looks like Cristina Ferrare may be able to help with that. [UPDATED: An earlier version of this story misspelled Cristina] Sure, Wednesday morning - as every morning in recent memory - there were probably hundreds of people waiting in line outside of Manhattan's Dominique Ansel Bakery in hopes of procuring one of the little pastries made from fried croissant dough. But will they be there Thursday after they read Ferrare's take on the Cronut, developed with the help of Hayley Christopher, chef of the Hallmark Channel's “Home & Family” show?
December 23, 2010
PapÃ?Â?Ã?Â Pera cocktail PapÃ?Â?Ã?Â Pera Total time: 12 minutes, plus steeping time for the syrup Servings: 1 Note: Adapted from Alex Day Cinnamon syrup 4 (3 ounces) cinnamon sticks 1 cup water 1 cup sugar Muddle the cinnamon sticks until broken. In a saucepan, combine the cinnamon, water and sugar, and bring just to a boil. Simmer for 3 minutes, remove from heat and cover. Set aside for at least 3 hours to cool and allow the flavor to develop.
June 20, 2013 |
Is the impending gluten-free doughnut from Dunkin' Donuts the holy grail? Or, to take this opportunity to use another cliché, just the tip of the fast-food iceberg? Many people who don't eat gluten are practically dancing in the streets at the news that, by the end of the year, Dunkin' Donuts will start selling a gluten-free cinnamon sugar doughnut. Can there be any question now of the power of the gluten-free market? Can a gluten-free Big Mac be far behind? PHOTOS: Gluten-free desserts "At Dunkin' Donuts, we recognize the importance of providing our guests with many options, including alternative choices for people with food and dietary restrictions,” Michelle King, a spokeswoman for Dunkin' Brands, said in a statement.
February 7, 2007
Total time: 25 minutes Servings: 4 Note: Calvados, French apple brandy, is available at many liquor stores and wine shops. 1/2 cup whipping cream 1/2 tablespoon powdered sugar Pinch of cinnamon 4 tablespoons butter 3 Fuji apples, peeled, cored and sliced 1/3 cup sugar Pinch of sea salt 1/3 cup Calvados Juice of half a lemon 4 sweet crepes 1. Make the cinnamon Chantilly cream. In the bowl of a standing mixer fitted with a whisk, or with a hand-held mixer, beat the cream, sugar and cinnamon until soft peaks form.