September 18, 1986 |
Dear SOS: My mouth waters thinking about La Mort au Chocolat served at Les Anges and I've got to have the recipe no matter what. Can you help? --DONNA Dear Donna: The recipe, which we regard as a Food Section treasure, is safely guarded in our file and ready for circulation upon request. Thanks for asking. You will see at a glance that the project could literally mean la mort au chocolat for the timid.
February 25, 1998 |
It's easier than it used to be to find roasted hazelnuts in supermarket baking sections, but if all you can find are raw hazelnuts, don't let that stop you from enjoying these sweet, buttery nuggets. Once the hard, reddish brown shells with light-colored caps are cracked open, you'll find cream-colored round kernels covered with thin brown skin. The nuts need to be roasted to release their full flavor and make the skin easier to remove.
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.
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)
October 29, 2008 |
When the weather cools down, malty brown ales really come into their own, and malt is mostly what this one is about. For the interest of beer geeks, the label lists all the ingredients, and they include eight varieties of malt and just two of hops. That proportion gives a pretty good picture of flavor -- just enough hops to cut a lot of malty richness.
December 3, 2003
Total time: 2 hours, 10 minutes plus 1 hour soaking time Servings: 6 Note: From Christian de la Vara Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Crème anglaise 1/2 vanilla bean 2 cups whipping cream 7 egg yolks 2 tablespoons sugar 1. Halve the vanilla bean and scrape into the cream.
February 11, 2009
Total time: 20 minutes Servings: Makes about 1 1/2 cups Note: Use good-quality cocoa powder, such as Scharffen Berger. 2 cups raw hazelnuts 1/2 cup unsweetened cocoa powder 1 cup powdered sugar 1/2 teaspoon vanilla 1/8 teaspoon salt 3 tablespoons hazelnut oil, more as needed 1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes.
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.