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January 12, 1995 | ROSE DOSTI
DEAR SOS: Would you see if Cricket's in Coeur d'Alene, Idaho, will share their recipe for chicken Campania made with marinara sauce and pasta? --SHIRLEY DEAR SHIRLEY: If you're having company, you can prepare the components--grilled chicken, linguine and marinara sauce--ahead, refrigerate and assemble the dish to bake at the last moment.
November 25, 1994 | ROSE DOSTI
DEAR SOS: Would you please print the recipe for spicy bow tie pasta with chicken served at World Cafe in Santa Monica? The waiter said the chef wouldn't tell. --JULIE DEAR JULIE: You're in luck. Somebody did.
October 21, 1994 | SUSAN HEEGER, SPECIAL TO THE TIMES; Susan Heeger writes regularly about gardening for The Times
Attention, Valley gardeners. The days grow short, the nights are as crisp as fresh-picked apples: It's planting season again. Time to rethink those tired perennial beds, assess last year's garden hits and misses and head for the nursery. But before loading down the van with shrubs and trees that look great on the lot, it pays to take stock of local conditions.
May 2, 1993 | California Assn. of Nurserymen
Persimmon trees are a fabulous sight for many weeks in the autumn. Their foliage will turn yellow, orange or scarlet depending on the cultivar used. After the foliage cover is gone the scarlet-orange colored fruit are visible. All of this happens even in the mildest of coastal climates. The fruit of the persimmon is delicious when ripe, and many make jam with it. It also makes wonderful cookies and pudding for the holiday gatherings. Try drying the fruit. It's tasty as a snack.
November 19, 1992 | ROSE DOSTI
DEAR SOS: Wild rice soup was served at the St. Paul Hotel in St. Paul, Minn. I would appreciate your effort to obtain the recipe. It will be worth it. --RUTH DEAR RUTH: Rich, rich, rich, but good, good, good for a wintry holiday table.
November 8, 1992 | California Assn. of Nurserymen
If you want to add color to your garden this fall consider the persimmon tree. It has a fabulous display of colorful foliage each fall. The foliage turns yellow, orange or scarlet depending on the cultivar used, and after the leaves fall off, orange-scarlet fruit appears. Persimmon fruit is delicious with a squeeze of lemon juice and makes excellent pudding and cookies. Many people harvest the fruit to decorate Thanksgiving tables.
November 17, 1991 | BILL SIDNAM, SPECIAL TO THE TIMES; Sidnam has written garden columns and features for The Times since 1975.
Other than various citrus varieties, there are not many trees that bear fruit in the fall in Southern California. Certainly the persimmon, with its beautiful orange fruit and striking fall foliage, comes to mind. Although the persimmon is a great fall fruit tree for the Southland, according to Chuan Aranyawat, a fruit tree and tropical plant expert, Southlanders are missing a bet if they don't grow a guava plant. Aranyawat says the tropical guava will do well in many Southern California regions.
December 16, 1990 | LINDA ZIMMERMAN, Linda Zimmerman is the author of "Puddings, Custards and Flans" (Clarkson Potter)
IN COOKING, as in life, looks can be deceiving. Take steamed puddings. Though they appear complicated, steamed puddings are deceptively easy to prepare, requiring only patience and a small amount of work. Ingredients are quickly mixed together, poured into a buttered pudding mold, then steamed.
DEAR SOS: In a past Culinary SOS column you mentioned that your file recipe for Lemon Velvet was missing. The recipe I am enclosing was copied from The Times some time in the 1960s. --ANNE DEAR ANNE: What would we do without readers, who are the backbone of our missing-recipes bureau! LEMON VELVET 1 1/4 cups sugar Zest and juice of 3 to 4 lemons 2 cups half and half 3/4 cup evaporated milk Combine sugar, lemon zest and juice in saucepan. Cook, stirring, until sugar is dissolved. Cool.
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