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FOOD
September 29, 2012 | By David Karp
With dark blue, astringent skins, and dry, sour flesh, the ancient plums called damsons aren't good for eating fresh. When submitted to a process akin to alchemy, however, their tartness and spiciness are ideal for making preserves. Cooked down, the damson's astringency disappears, and its tannic skin imparts a gorgeous magenta color and rich, spicy flavor, while its abundant pectin confers a lusciously thick and smooth consistency. Originating in western Asia (supposedly near Damascus, whence its name)
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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.
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FOOD
August 5, 2010
  Plum ketchup Total time: About 11/2 hours Servings: Makes about 10 (8-ounce) jars Note: Adapted from Valerie Gordon of Valerie Confections. Sweet smoked paprika and Marash pepper are available at specialty spice stores. 1 pound Roma tomatoes 4 pounds Santa Rosa plums or other black-skinned plums 3 cups brown sugar 1/4 cup olive oil 1 red onion, diced 1 tablespoon chopped garlic 2 teaspoons sweet smoked paprika 1 teaspoon Marash pepper 1 teaspoon chopped garlic 1 tablespoon salt 1 teaspoon ground black pepper 1 tablespoon molasses 1/2 teaspoon ground cinnamon 1. Peel the tomatoes: With a sharp paring knife, cut a small X at the base of each tomato.
ENTERTAINMENT
February 12, 2014 | By Joe Flint
After the coffee. Before getting one of those Shia LaBeouf bags. The Skinny: I feel bad that I haven't been watching any of the Winter Olympics. Of course, I don't feel so bad that I'll tune in Wednesday night. Wednesday's headlines include Charter's latest assault on Time Warner Cable. Also, Warner Bros. makes a big TV deal. Daily Dose: The cable industry would like the Federal Communications Commission to intervene on distribution disputes between broadcasters and pay TV companies like the one between CBS and Time Warner Cable last summer.
FOOD
July 12, 2013
Active Work Time: 20 minutes Total Preparation Time: 1 hour, 20 minutes Galettes are carefree tarts. They are homey and casual and open to all kinds of improvisation. Because the plums are so much on display here, their sweetness is critical. Taste them and adjust the amount of sugar accordingly. They should be tart, but not bitingly so. If the fruit is extra ripe and juicy, scatter a couple of tablespoons of ground almonds between the crust and the fruit to absorb the moisture.
FOOD
July 16, 2013
Total time: 1 hour, 10 minutes Servings: 8 to 10 1/4 cup ( 1/2 stick) plus 3 tablespoons butter, divided 1 vanilla bean, cut in half lengthwise 1/3 cup milk 1/2 cup brown sugar 6 to 8 ripe plums or 6 nectarines or peaches 1/2 cup sugar 1 egg 1 1/4 cups cake flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1. Heat the oven to 350 degrees. 2. Cut one-fourth cup butter into pieces and add it to a small saucepan or skillet. Heat over medium heat until the butter browns but does not burn.
FOOD
May 7, 2011 | By David Karp, Special to the Los Angeles Times
Plums usually don't start until the end of May, but a few growers, mostly of Armenian origin, have started bringing green plums, which are unripe fruits the size of cherries. These are hard and sour, and would not appeal to most Americans, but they're much appreciated in the Mideast as the first fruits of spring and are eaten fresh, sometimes with a pinch of salt. Alan Asdoorian of Island Farms, from Kingsburg, says that his customers want only a certain variety with a distinctive taste and that if he runs out and tries to bring similar-looking immature fruits of standard varieties, like Friar or Simka, they wave their fingers and say " voch" — "no" in Armenian.
FOOD
July 12, 2013
Luther Burbank was one of the most prolific plant breeders ever, responsible for developing the russet potato that bears his name as well as more than 800 varieties of fruits and vegetables. But while he is probably best remembered for that potato--it and its progeny are still the most widely planted varieties in the world--fruit lovers would argue that his crowning achievement was the Santa Rosa plum. Introduced in 1906, the Santa Rosa is still the gold standard for farmers market plum flavor, though it has fallen out of favor commercially.
MAGAZINE
August 31, 1986 | JOAN DRAKE, Joan Drake is a Times staff writer
Deep, dusky, purplish blues. Rich, ripe reds. Golden-tinged greens. Tart and tangy, sweet and juicy, plums are the most diverse of all summer fruit. With more than 140 varieties now being grown, plums not only provide superb eating right out of hand, but also retain their distinctive qualities when combined with other ingredients and are well suited to any number of cooking techniques.
ENTERTAINMENT
August 30, 2012 | By Sheri Linden
"Chicken With Plums," the second movie from the directors of the animated feature "Persepolis," is a live-action work that uses animation as a flourish. Yet it's more of a cartoon than its predecessor, with Marjane Satrapi and Vincent Paronnaud adopting a self-contained visual scheme for nearly every emphatic emotion. And there are no other kinds of emotion in this time-shifting memory poem: The romance is absolute, the despair unquenchable. Even more than its source material, Satrapi's graphic novel of the same name, the film is a luxuriant lament.
OPINION
July 30, 2013 | By The Times editorial board
Caroline Kennedy, President Obama's nominee to be ambassador to Japan, brings a unique celebrity status - though not much in the way of expertise or relevant experience - to the ranks of U.S. diplomats. But in another sense, Kennedy is typical of many of Obama's ambassadorial appointments: She provided him with important support when he was seeking election to the White House. In Kennedy's case, that support took the form of a timely endorsement during the 2008 campaign from the daughter of a beloved Democratic president.
FOOD
July 16, 2013
Active Work Time: 40 minutes * Total Preparation Time: 1 hour, 45 minutes A buckle is an old-fashioned American dessert, so named, supposedly, because of the way the center collapses when it is removed from the oven. This recipe is a twist on a boysenberry and peach buckle from the newest revision of "Joy of Cooking. " Replacing some of the flour with cornmeal provides a bittersweet complement to the tart-sweet plums. TOPPING 1/2 cup sugar 6 tablespoons flour 1/4 teaspoon salt 1/4 cup (1/2 stick)
FOOD
July 16, 2013
Total time: 1 hour, 10 minutes Servings: 8 to 10 1/4 cup ( 1/2 stick) plus 3 tablespoons butter, divided 1 vanilla bean, cut in half lengthwise 1/3 cup milk 1/2 cup brown sugar 6 to 8 ripe plums or 6 nectarines or peaches 1/2 cup sugar 1 egg 1 1/4 cups cake flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1. Heat the oven to 350 degrees. 2. Cut one-fourth cup butter into pieces and add it to a small saucepan or skillet. Heat over medium heat until the butter browns but does not burn.
FOOD
July 12, 2013
Active Work Time: 20 minutes Total Preparation Time: 1 hour, 20 minutes Galettes are carefree tarts. They are homey and casual and open to all kinds of improvisation. Because the plums are so much on display here, their sweetness is critical. Taste them and adjust the amount of sugar accordingly. They should be tart, but not bitingly so. If the fruit is extra ripe and juicy, scatter a couple of tablespoons of ground almonds between the crust and the fruit to absorb the moisture.
FOOD
July 12, 2013
Luther Burbank was one of the most prolific plant breeders ever, responsible for developing the russet potato that bears his name as well as more than 800 varieties of fruits and vegetables. But while he is probably best remembered for that potato--it and its progeny are still the most widely planted varieties in the world--fruit lovers would argue that his crowning achievement was the Santa Rosa plum. Introduced in 1906, the Santa Rosa is still the gold standard for farmers market plum flavor, though it has fallen out of favor commercially.
NEWS
January 8, 2013 | By Jeff Spurrier
The Japanese apricot -- a plant native to China, actually -- is one of the longest lived of the flowering fruit trees. It's a symbol of resilience in the face of adversity thanks to its early flowers, delicate promises of spring that can begin blossoming before New Year's Day. The tree continues to send out white, rose or red flowers on nearly leafless branches, luring bees all through the winter. And then there is the fruit. Golf-ball sized orbs begin to appear in spring.
FOOD
June 24, 2011 | By David Karp, Special to the Los Angeles Times
For two months it seemed like summer would never come for our nectarines and plums, which were delayed and somewhat less flavorful than usual. This week, the big heat finally arrived in the San Joaquin Valley, bringing an abundance of choice varieties to peak ripeness all at once. For the next two months, that area will pump out great varieties every week, if you know what to look for. None is greater, or more exasperating, than the Snow Queen white nectarine. Choose a specimen with a full, rounded shape, a creamy ground color, and leathery, speckled skin on part of its surface.
FOOD
July 2, 2010 | By David Karp, Special to the Los Angeles Times
The Hawthorne Del Aire farmers market, which celebrates its first anniversary this Saturday, is modest in size, with a dozen certified vendors, but its organizers are earnest about serving their community. It's sponsored by the Del Aire Neighborhood Assn., and managed by Susan Hillyer, who worked as a marketing director at Safeway and Bristol Farms before shifting careers. She volunteered at the Torrance market for Mary Lou Weiss, a veteran manager who acted as a mentor. So far she's put together a good local venue, a little sleepy, with only a few dubious vendors.
FOOD
September 29, 2012 | By David Karp
With dark blue, astringent skins, and dry, sour flesh, the ancient plums called damsons aren't good for eating fresh. When submitted to a process akin to alchemy, however, their tartness and spiciness are ideal for making preserves. Cooked down, the damson's astringency disappears, and its tannic skin imparts a gorgeous magenta color and rich, spicy flavor, while its abundant pectin confers a lusciously thick and smooth consistency. Originating in western Asia (supposedly near Damascus, whence its name)
ENTERTAINMENT
August 30, 2012 | By Sheri Linden
"Chicken With Plums," the second movie from the directors of the animated feature "Persepolis," is a live-action work that uses animation as a flourish. Yet it's more of a cartoon than its predecessor, with Marjane Satrapi and Vincent Paronnaud adopting a self-contained visual scheme for nearly every emphatic emotion. And there are no other kinds of emotion in this time-shifting memory poem: The romance is absolute, the despair unquenchable. Even more than its source material, Satrapi's graphic novel of the same name, the film is a luxuriant lament.
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