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Lemon Juice

FOOD
April 22, 2009
Total time: 45 minutes, plus cooling time for the quinoa Servings: 6 Note: Umeboshi (plum) vinegar can be found at Whole Foods markets and Asian markets. Umeboshi-lemon dressing 2 teaspoons umeboshi vinegar 1 teaspoon lemon juice 2 tablespoons dill pickle juice 1 tablespoon best-quality olive oil In a medium bowl, whisk together the vinegar, lemon juice, pickle juice and olive oil. Cover and refrigerate until needed. This makes one-fourth cup dressing.
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FOOD
July 21, 1988 | JOAN DRAKE, Times Staff Writer
Question: Please tell me the nutritive values of jicama? What is the shelf life before cutting and how is it best kept after it has been cut? Answer: In "Fresh Produce A to Z" (Lane Publishing: 1987, $6.95) the editors of Sunset magazine and books say, "Jicama is high in potassium and a fair source of Vitamin C. One cup of shredded raw jicama contains about 50 calories. "Store whole jicama, unwashed, in a cool (50 degree), dark, dry place for up to three weeks.
FOOD
February 23, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: I just had the best cocktail of my life last night at the Tasting Kitchen in Venice. It was called the Braveheart - an off-the-menu scotch drink with ginger and lemon. Any chance you could find out the recipe? Jean Kim Los Angeles Dear Jean: A touch of fresh lemon and ginger juice give a subtle tang to blended scotch in this wonderful concoction, sweetened with just a hint of honey. I'll definitely be making this one again. Tasting Kitchen's Braveheart Total time: 5 minutes Servings: 1 cocktail Note: Adapted from Tasting Kitchen.
FOOD
February 3, 2011 | By Noelle Carter, Los Angeles Times
  Dear SOS: I recently dined at Mustards Grill in Napa. We had the most delicious crispy calamari with a curried slaw that was out of this world. I'm hoping you can get the recipe for the slaw. I would go there every day if I lived in the area. Thanks, Sarabeth Rothfeld Woodland Hills Dear Sarabeth: We loved the bright flavors and depth of flavor in this so-simple recipe. It works as a perfect side dish, whether you're hosting a formal dinner or having the gang over to watch a little football.
FOOD
October 12, 2013
Anchovy aioli 10 minutes. Makes a scant ¾ cup 2 to 3 cloves garlic 3 to 5 anchovy fillets, to taste, cleaned if salt-packed, smashed to a paste using the back of a knife 1 tablespoon extra-virgin olive oil 2 teaspoons fresh lemon juice, more to taste 1/2 cup prepared mayonnaise Kosher salt Using a rasp or fine grater, grate the garlic directly into a medium bowl. Add the anchovy paste, olive oil and lemon juice, and stir to combine. Slowly stir in the mayonnaise until all of the ingredients are evenly incorporated.
FOOD
February 15, 2014 | By Jessica Gelt
The plum sour was created to complement the modern Chinese cuisine served at chic Hakkasan Beverly Hills. This tart libation combines woodsy Japanese whiskey, tangy fresh-squeezed lemon juice, aromatic plum liqueur and pleasingly sweet brown sugar syrup. A single shaken egg white gives the cocktail frothy wings. Hakkasan Beverly Hills, 233 N. Beverly Drive, Beverly Hills, (310) 888-8661, hakkasan.com/beverlyhills. jessica.gelt@latimes.com Plum sour 2 minutes.
FOOD
August 15, 1985
A bowl of refreshing punch is the ideal beverage for a large gathering--be it a bridal shower, birthday party or other warm weather celebration. Non-alcoholic punches are a popular alternative to serving liquor. Those with alcohol are certainly more economical than an open bar or serving wine. Apricot nectar, orange and pineapple juices, cream of coconut and rum form the base of Cream-Of-Coconut Fruit Punch. Club soda adds the sparkle.
FOOD
April 16, 2008
  Total time: 15 minutes, plus overnight macerating and freezing time Servings: 8 Note: Adapted from "The Perfect Scoop" by David Lebovitz. This is best when assembled a day or more ahead. It can be made up to 3 days in advance. Feel free to let the prunes macerate in the Armagnac a few days ahead. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish.
FOOD
September 24, 1987
Use wine, vinegar or lemon juice as a base for an oil-free marinade that helps tenderize lean cuts of meat. In Lemon-Marinated Chuck Steak, fresh lemon juice joins celery seeds, thyme, oregano and rosemary leaves to add zest to chuck steak. Trim outside layer of fat from 1 1/2-pound bone-in beef chuck steak. Place steak in glass dish.
FOOD
March 30, 1995 | CHARLES PERRY
Step 1: Wash and scrub the lemons or limes; there's often a thin layer of wax or other preservative on the peel. Cut each fruit nearly into four pieces by making two cuts at right angles to each other from one end of the fruit almost to the other, leaving enough uncut that fruit can be opened without falling apart, about 1/2 inch. Step 2: Generously salt the exposed flesh, using at least three tablespoons per pound of lemons.
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