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Cinnamon

FOOD
July 15, 2010 | By Noelle Carter, Los Angeles Times
  Dear SOS: On a recent trip to Silicon Valley, we went to breakfast one morning at a restaurant called the Country Gourmet in Sunnyvale . I had the whole wheat pancakes. These were some of the best I have ever had. I make my own whole wheat pancakes, but these were far better. A pleasant, nutty taste and a smooth texture. Yum. I would love to have the recipe. Any chance of getting it? Ronald Ross Rancho Palos Verdes Dear Ronald: We loved the light texture and flavor of this recipe, which combines a base of all-purpose and whole wheat flour with hints of cinnamon, vanilla and honey and a bright tang from buttermilk.
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FOOD
December 23, 2010
  Hot cider toddy Total time: 10 minutes Servings: 1 Note: Adapted from Marcos Tello, 1886. For the apple juice, peel and core any type of apple and feed through a juicer. Strain and store, covered, in the refrigerator. Alternatively, unfiltered fresh apple juice can be found in the refrigerated section of well-stocked supermarkets. 1 1/2 ounces bonded Apple Jack 1/4 ounce maple syrup (or more as desired, depending on the tartness of your apple juice)
FOOD
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)
NEWS
September 28, 2012 | By Noelle Carter
If you think pancakes are just for breakfast, you haven't had a bite of these apple pancakes. Generous chunks of apple are folded into a light pancake batter, fragrant with a hint of cinnamon. The pancakes, lightly sweet, are a natural on the breakfast table, though they also make a pretty simple dinner after a long day. Topped with a scoop of ice cream, they make a rather good dessert too! Click here for 52 apple recipes from the L.A. Times Test Kitchen! For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less!
FOOD
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.
NEWS
July 24, 2013 | By Russ Parsons
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?
FOOD
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.
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