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Lemon Juice

FOOD
October 21, 2009 | Noelle Carter
Dear SOS: I am utterly obsessed with the curried chickpeas at Joan's on Third. They are the best curried chickpeas I've ever had. Every time I go there I order them as part of the salad trio (a selection of three salads from their daily specials on the marketplace menu). I should know by now that I should order just the chickpeas because they're all I ever want to eat (well, that and a number of things from the bakery). Lauren Burchett Los Angeles Dear Lauren: The curry blend in this recipe gives an otherwise simple salad wonderful depth and robust flavor.
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FOOD
February 12, 1987
Talk about quick and easy. Not a bit of cooking or baking is required for Cherry-Cheese Pie. The creamy dessert base thickens instantly with the addition of lemon juice. Cream cheese gives more body, resulting in a filling that's light and delicate, but still firm enough to support the heart-shaped cherry garnish.
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.
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
December 29, 2011
Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield's. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud's bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters. Shake; strain into a Champagne flute and top with Prosecco. Each serving: 193 calories; 1 gram protein; 19 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 17 grams sugar; 2 mg sodium.
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
May 4, 2013
Glazing vegetables is so simple it doesn't really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities. Artichokes: Glaze with olive oil and garlic; finish with lemon juice, parsley and pine nuts. Carrots: Glaze with butter, serrano chile and shallots; finish with orange juice and mint. Celery root: Glaze with butter and shallots; finish with lemon juice and celery leaves.
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
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.
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