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FOOD
November 4, 2010
  Hazelnut sherry zabaglione Total time: About 15 minutes Servings: 2 4 egg yolks 6 tablespoons sugar, more or less as desired 1/4 cup dry sherry, preferably oloroso 1/4 cup hazelnut liqueur 1. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the sherry and the hazelnut liqueur. 2. Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water.
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FOOD
August 2, 2013
  Hazelnut Biscotti Active Work Time: 30 minutes * Total Preparation Time: 1 hour 20 minutes Note: Some gourmet markets sell peeled hazelnuts. Or toast raw hazelnuts on a baking sheet at 350 degrees until lightly browned, shaking sheet occasionally, about 15 minutes. Gather nuts in kitchen towel and rub together to remove skins. 2 tablespoons butter 1 1/2 cups sugar 2 egg whites 1/4 cup egg substitute 2 teaspoons vanilla extract 1/4 teaspoon hazelnut extract 1/2 cup dried cherries 1/2 cup peeled, chopped toasted hazelnuts 1/2 teaspoon grated orange zest 3 cups flour 1 tablespoon baking powder 1/2 teaspoon salt Nonstick cooking spray 2 (3 1/2-ounce)
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FOOD
April 28, 2011
  NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment. When that is the case, we will provide an alternative method for the main element of the dish so it can be prepared even without this ingredient or equipment. Lemon hazelnut vinaigrette Total time: 10 minutes Servings: This makes 1¼ cups vinaigrette Note: This recipe requires xanthan gum, as well as a fine mesh strainer.
NEWS
December 20, 2012 | By Noelle Carter
Looking for a winning rugelach recipe? Former Test Kitchen director Donna Deane came up with these for a holiday story we ran a few years ago. And we still haven't been able to forget them.... Her recipe makes the most wonderfully flaky pastry dough, which you can wrap around your choice of fillings, including chocolate-hazelnut, cherry-almond and apricot. Tempted yet? The festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book.
FOOD
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)
FOOD
March 19, 2008
Total time: 1 1/2 hours, plus 2 hours drying time for the meringues Servings: Makes 21 small ice cream sandwiches Note: From test kitchen director Donna Deane. You will have leftover orange sherbet; reserve for another use. 3 egg whites, at room temperature 1/4 teaspoon cream of tartar 1/2 cup sugar 1/4 teaspoon vanilla 1/2 teaspoon lemon juice 1 cup finely chopped blanched hazelnuts 1 pint orange sherbet Powdered sugar 1. Heat the oven to 225 degrees.
FOOD
February 11, 2009
  Total time: 20 minutes Servings: 4 Note: If good strawberries aren't available, substitute bananas or other seasonal fruit. 1/2 cup heavy cream 1/2 cup whole milk 1 cup rolled oats (not quick-cook) 2 cups water 1/4 teaspoon vanilla Pinch of sugar, unless using store-bought Nutella Pinch of salt 1/3 cup hazelnut-chocolate spread (or Nutella) 1/2 cup hulled, sliced strawberries 1/4 cup hazelnuts, toasted and skins removed, coarsely chopped or broken up 4 teaspoons shaved dark chocolate 1. In a blender, in a food processor or by hand, whip the cream until it begins to thicken.
NEWS
December 11, 2012 | By Noelle Carter
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!
FOOD
May 31, 2006
Total time: 2 hours, plus 1 hour chilling time for dough plus overnight chilling for ice cream Serves: 8 Notes: From executive chef Joshua Skenes of Stonehill Tavern. Hazelnut flour can be purchased at Erewhon Natural Foods in Los Angeles, selected Mother's Markets and selected Whole Foods Markets. Any local flower honey can be substituted for the acacia honey. Lemon verbena is available at farmers markets; plants are available at some nurseries. Lemon verbena ice cream 2 cups heavy cream 2 cups milk 1 cup fresh lemon verbena leaves, crushed in a mortar 10 egg yolks 3/4 cup sugar, divided 1. Heat the cream, milk and lemon verbena in a saucepan until the temperature reaches 170 degrees, and the mixture is just starting to simmer.
FOOD
December 16, 2010 | By Noelle Carter, Los Angeles Times
  Dear SOS: The hazelnut red pepper pesto that accompanies the salmon at Thyme restaurant in Santa Monica is addictive. I've made a lot of pestos, but this is different than anything I've tasted ? tangy and, well, just scrumptious! Anything you can do to bring this delicious pesto into our homes? Aline Smithson Los Angeles Dear Aline: Roasted red peppers are a perfect smoky base for this rustic sauce, brightened with a little lemon and dotted with fresh chopped chives.
NEWS
December 11, 2012 | By Noelle Carter
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!
NEWS
November 13, 2012 | By Noelle Carter
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.
ENTERTAINMENT
April 4, 2012 | By Steve Appleford, Los Angeles Times
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.
FOOD
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.
FOOD
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)
FOOD
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)
NEWS
December 20, 2012 | By Noelle Carter
Looking for a winning rugelach recipe? Former Test Kitchen director Donna Deane came up with these for a holiday story we ran a few years ago. And we still haven't been able to forget them.... Her recipe makes the most wonderfully flaky pastry dough, which you can wrap around your choice of fillings, including chocolate-hazelnut, cherry-almond and apricot. Tempted yet? The festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book.
FOOD
April 2, 2008 | By Noelle Carter, Los Angeles Times Staff Writer
Lemon-myrtle, lavender-Earl Grey, hazelnut-orange -- the selection of tea cakes from Valerie Confections screams spring. Assistant Food editor Betty Hallock is a fan: "They're moist, dense and not too sweet -- and not overly precious either," she says. "The hazelnut-orange tea cakes are rich with nutty flavor and bright with candied orange peel. And that citrusy-crackly-zingy glaze is, well, the icing on the cake. " In the batter, Valerie uses candied Seville orange peel from junetaylorjams.com . You also can make candied orange peel; included below is a recipe from test kitchen director Donna Deane.
FOOD
April 28, 2011
  NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment. When that is the case, we will provide an alternative method for the main element of the dish so it can be prepared even without this ingredient or equipment. Lemon hazelnut vinaigrette Total time: 10 minutes Servings: This makes 1¼ cups vinaigrette Note: This recipe requires xanthan gum, as well as a fine mesh strainer.
FOOD
April 28, 2011
  NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment. When that is the case, we will provide an alternative method for the main element of the dish so it can be prepared even without this ingredient or equipment. Meyer lemon-cured salmon with spring vegetables Total time: 1 hour, plus overnight curing and tempering times Servings: 4 Our recipes, your kitchen: If you try any of chef Thomas Keller's recipes for the L.A. Times Test Kitchen, please share your photos of the finished dish so we can showcase them on our food blog and occasionally in print.
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