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Lemon Juice

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.
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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
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
May 9, 2013
Total time: 35 minutes, plus 2 to 4 hours marinating Servings: 6 Note: If you use wooden skewers, remember to soak them in water first. 2 tablespoons fresh lemon juice 1/2cup plain whole-milk yogurt 3 tablespoons chopped cilantro 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons canola oil, divided 1 teaspoon salt 2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes 1. In a large glass or ceramic bowl , combine the lemon juice, yogurt, cilantro, ginger, garlic, cumin, coriander, 1 tablespoon of the canola oil and the salt.
FOOD
December 30, 2010
  Warszawa is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades. It may be most famous for its roast duck and pirogi (and its terrific collection of Polish vodkas), but this borscht is simply unbelievable. The layering of flavors — sweet beets, fresh dill, green onions, tangy buttermilk — makes it one of the best any of us has ever tasted. Warszawa's cold borscht Total time: About 1 hour, plus cooling time for the beets Servings: 4 Note: Adapted from Warszawa in Santa Monica 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.
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
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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