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.
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 ?
December 6, 2012 |
Have you ever tried to make your own marshmallows? They may be a little tricky (yes, a thermometer is involved), but they can be a lot of fun, and make great gifts. Add a little spice to flavor them however you'd like - cinnamon, lemon, almond. Even coconut. And there's nothing that beats the flavor, and texture, of homemade. Check out the step-by-step video above for tips, and follow the recipe below to make cinnamon marshmallow stars -- they're perfect treats for holiday gift-giving!
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)
November 21, 1999
There were many responses to the story on spice prices ("What Price Spice?" Nov. 10), offering alternatives to supermarket prices. Here is a selection: Your article caught my eye because I use those spices all the time in cooking and crafting (great stuff for potpourri and cinnamon ornaments). I have found the ultimate source for cinnamon and cloves and others: Cost Plus. It has a food section and all the spices you can think of and more. The spices come in cellophane bags. The store also has barrels full of glass containers, which they sell for 99 cents.
CALIFORNIA | LOCAL
January 22, 1989
Homeless people sleeping in shelters will be hungry people. When people are hungry, it is good to give them food, but it should be nutritious food. Cost is a major factor. I do not know if the doughnuts are donated by the bakers, but I do know that a doughnut for a hungry person is not the solution to hunger. It will give a temporary lift followed by more intense hunger and depression. A couple of slices of cinnamon and raisin bread would be a better answer. The loaf costs about $1.80 and contains 18 slices, enough to give nine people a tasty snack and real nutrition at a cost of 20 cents a person.