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...
August 25, 2012 |
When you are standing in line to order at Sycamore Kitchen, the new breakfast-lunch place in the La Brea design corridor, you are going to be distracted by the bakery counter, which stretches on for yards. Because in addition to the chocolate croissants and gluten-free muffins you might expect at a cafe in this part of town, there are all kinds of French pastries that you don't often see around here: the almond-scented brioche slice called bostock, and the puckered Breton butter pastry kouign amann, the blueberry financier, and walnut galettes that shatter into powder if you so much as look at them harshly.
November 18, 2010
Sharon's ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, we want photographic evidence: Click here to upload pictures of the finished dish. 1 pint heavy cream 3 1/2 tablespoons powdered sugar, or to taste 1/4 teaspoon ground nutmeg, or to taste, plus more for garnish 1/4 teaspoon ground cinnamon, or to taste, plus more for garnish 1 teaspoon vanilla 1 (20-ounce)
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.
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.
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)
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?