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)
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)
July 15, 2010 |
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.
April 1, 2010 |
Imagine the landscape of a weekend morning, maybe the early hours of an Easter Sunday before whatever ritual — your church, my egg hunt — you observe. The house asleep, the alchemy of coffee, the knead and rise of dough. Fingerprints of flour on your coffee cup like evidence. After a few hours, mostly spent in the downtime of rising or baking, you open the oven door. Pull out the tray of cinnamon rolls, redolent of spice and sugar and yeast, turned gold by the heat that still warms the kitchen.
April 1, 2010
Whole wheat cinnamon rolls Total time: About 1 hour, plus rising time Servings: Makes 1 dozen rolls 1 cup buttermilk plus 2 tablespoons buttermilk, at room temperature Zest of 1 orange 2 eggs, at room temperature 2 cups (9 ounces) whole wheat flour 2 cups (8.5 ounces) and 1 tablespoon all-purpose flour, divided, plus extra as needed 1/4 cup sugar 2 (1/4-ounce) packages active dry yeast 1/4 teaspoon baking soda 2 tablespoons plus 3/8 teaspoon cinnamon, divided Kosher salt 6 tablespoons (3/4 stick)
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.
October 21, 2009
Cinnamon walnut monkey bread Total time: 1 hour, 20 minutes plus rising time Servings: 10 to 12 1 cup (2 sticks) butter 3/4 cup dark brown sugar 1 cup toasted walnuts, coarsely chopped 3/4 teaspoon cinnamon 1/4 cup sugar 1 recipe basic monkey bread dough 1. In a medium saucepan, melt the butter and brown sugar together over medium heat, stirring frequently, just until the brown sugar starts to dissolve...
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)