December 11, 2012 |
A mixture of ground nuts -- such as hazelnut and almonds -- sugar and liquid (egg whites and perhaps a liqueur), nut pastes are frequently added to baked cakes, tarts and pastries for added richness and flavor. Although prepared almond and hazelnut pastes (and marzipan, a sweetened almond paste) can be found at many gourmet markets and specialty stores, they can easily be made at home. Continue reading below for recipes for homemade pastes, including the hazelnut paste we used when adapting Valerie Confections' hazelnut-orange tea cakes , pictured at left, for our Culinary SOS column (they take a little time, but these amazing little cakes are well worth the effort!
November 13, 2012 |
When you come across a recipe that calls for peeled hazelnuts, have no fear. You don't need to spend the better part of the afternoon whittling away at each one to remove those stubborn skins. Roast the nuts on a rimmed baking sheet for about 10 minutes in a 350-degree oven. When the skins have darkened and the nuts are fragrant, place the nuts on a large kitchen towel that you've dampened slightly. Rub the skins off of the hazelnuts using the towel. The steam from the nuts will loosen the skins, and they should crumble off easily.
April 4, 2012 |
Tony Millionaire spends his nights in the garage. That's where you'll find him, in a space built just wide enough for a Model T, bent over his drawing table until 4 a.m., a beer never far from his fingertips. The wife and kids can hear him in there, listening to talk radio or laughing and shouting, with the occasional crash when things are not going well. He is happy this way, a cartoonist left to his own whims and solitude at his 1926 home in Pasadena, drawing his weekly "Maakies" comic strip about a hard-drinking, suicidal crow or his ongoing series of portraits of the famous and infamous for publications such as the Believer and New York Magazine.
December 1, 2011
Total time: 40 minutes Servings: Makes 18 to 20 clusters Note: Cooking sugar to make these nuts is hot and can be dangerous, so take care. The sugar also hardens quickly, so you will have to work fast. You will have more nuts than you need to serve with the cake. Serve them as part of a candy selection, snack on them or chop them up and serve them atop gelato. The candies will keep, refrigerated in an airtight container, for up to one week. Nonstick cooking spray 3/4 cup peeled hazelnuts 2/3 cup sugar 1/4 cup water Tempered dark chocolate 1. Line two baking sheets with Silpat or parchment paper and have a rubber spatula and cooking spray nearby.
May 12, 2011
Grilled Russian kale with yogurt dressing and toasted hazelnuts Total time: 25 minutes Servings: 4 Note: Adapted from Travis Lett of Gjelina. Lett suggests Russian kale from Coleman Farm or Flora Bella Farm. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1 cup Greek yogurt 1 shallot, very thinly sliced 1 clove garlic, minced 10 mint leaves, chopped 1/4 cup plus 3 tablespoons extra virgin olive oil, divided 3 to 4 tablespoons red wine vinegar, or to taste Salt Freshly ground pepper 1/2 cup raw hazelnuts (skin on)
May 5, 2011
Total time: 1½ hours plus cooling time for the cake Servings: 12 to 16 Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert). Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 2 cups (8 ounces)