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Lemon Juice

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.
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FOOD
August 3, 2013
30 minutes. Makes about 2 1/2 cups jam 2 pounds blackberries 1 1/4 pounds sugar (a scant 3 cups) 4 teaspoons lemon juice 2 teaspoons lemon verbena leaves 1. Pulse the blackberries in a food processor or mash them up with your hands. You could even leave a few semi-mashed so the jam has a variety of textures. Add the sugar and lemon juice, and stir with a spatula to marry the ingredients. Pour into a large, heavy-bottomed pan. 2. Place the verbena leaves in a cheesecloth bag and tie the bag to the side of the pot, with the bag submerged in the fruit.
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.
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
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
July 7, 2011
Oven-steamed salmon with dill mayonnaise Total time: 40 minutes Servings: 6 to 8 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 (1½- to 2-pound) salmon filet, in 1 piece Salt Oil 1 cup mayonnaise 1 teaspoon minced shallots 1 tablespoon Dijon mustard 1/2 cup minced fresh dill 1 1/2 teaspoons lemon juice 1. Heat the oven to 250 degrees.
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
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
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.
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