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NEWS
November 15, 2012 | By Noelle Carter
When a recipe calls for zest, it's referring to the outermost layer of a citrus fruit -- that colored part of the skin that gives oranges, lemons and limes their vibrant colors. It's the zest that contains those rich, fragrant oils that give so much flavor to a dish or recipe. There are many ways to zest a fruit, whether using a citrus zester (pictured above), a grater, a microplane or rasp, vegetable peeler or even a good old-fashioned paring knife.  Simple as it may be, there are still some tips to keep in mind: Make sure you remove only the outermost layer of colored zest, leaving the white pith behind.
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FOOD
November 23, 2013
Mom Parsons' cranberries Total time: 15 minutes, plus 1 to 3 days chilling time 3 cloves 3 allspice berries 2 (3-inch) cinnamon sticks 1 1/2 cups sugar 3/4 cup water 1 (12-ounce) bag fresh cranberries Grated zest of 1 orange 1. Make a sachet: Wrap the cloves, allspice and cinnamon sticks in a cheesecloth square and tie it shut. Bring sugar, water and spice sachet to a boil in a 4-quart saucepan. Cook, stirring, until the syrup is clear, about 3 minutes.
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FOOD
December 9, 2010
  Long and slow apples Total time: 30 minutes, plus 2 hours baking time and optional chilling time Servings: 4 Note: Adapted from Dorie Greenspan's "Around My French Table. " Show us your photos: If you try this recipe, we want photographic evidence: Click here to upload pictures of the finished dish. 1/4 cup sugar 1/8 teaspoon ground ginger 1/8 teaspoon ground coriander 4 apples, such as Gala or Fuji, peeled 3 tablespoons unsalted butter, melted Zest of 1 small orange, removed with a vegetable peeler, then very finely chopped (optional)
FOOD
August 31, 2013
Pomegranate sabrina 1 hour, plus rising and cooling times. Serves 10 to 12 Pomegranate syrup 2 cups pomegranate juice 1 cup plus 2 tablespoons sugar 2 strips of lemon zest (about 2 inches long) 2 strips of orange zest (about 2 inches long) In a heavy-bottomed saucepan, combine the pomegranate juice, the sugar and the orange and lemon zest strips. Cook the mixture over low heat, stirring gently until the sugar dissolves, then increase the heat to high and bring to a boil.
FOOD
December 9, 2010
  Kale Caesar Total time: 30 minutes Servings: 4 to 6 Note: Adapted from "Tartine Bread" by Chad Robertson. Caesar dressing 2 lemons 3 cloves garlic 6 olive oil-packed anchovy fillets 1 egg yolk Salt 2 cups olive oil To make the dressing, grate the zest from 1 lemon. Cut both lemons in half. Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste.
CALIFORNIA | LOCAL
January 3, 1997
Where was Rep. Robert Dornan's zest for ferreting out election fraud when he was winning? J.S. KLEINSASSER Bakersfield
CALIFORNIA | LOCAL
April 27, 1989
"Lucille Ball was a gifted comedienne who brought laughter to millions the world over. Her red hair, her antics on the screen, her timing and her zest for life made her an American institution." --Former President Ronald Reagan on the death of Lucille Ball.
FOOD
June 18, 2013
  Total time: About 50 minutes, plus drying time and freezing time Servings: 8 Note: Make the kumquat zest the day before you plan to make the semifreddo. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. 20 fresh kumquats 1 large cherimoya (about 1 pound) 1 cup whipping cream 1 1/2 teaspoons powdered sugar 3 tablespoons sugar, divided 2 tablespoons corn syrup 2 egg whites Pinch of cream of tartar 1. The day before you plan to make the semifreddo, zest the kumquats using a box grater or microplane.
FOOD
November 23, 2013
Mom Parsons' cranberries Total time: 15 minutes, plus 1 to 3 days chilling time 3 cloves 3 allspice berries 2 (3-inch) cinnamon sticks 1 1/2 cups sugar 3/4 cup water 1 (12-ounce) bag fresh cranberries Grated zest of 1 orange 1. Make a sachet: Wrap the cloves, allspice and cinnamon sticks in a cheesecloth square and tie it shut. Bring sugar, water and spice sachet to a boil in a 4-quart saucepan. Cook, stirring, until the syrup is clear, about 3 minutes.
FOOD
February 13, 2008
Total time: 45 minutes Servings: 8 Note: Adapted from "Desserts by the Yard. " Yard prefers Chaokoh brand coconut milk. 1 (13 1/2 -ounce) can unsweetened coconut milk 1 1/2 pounds strawberries 1/4 cup plus 1 tablespoon sugar, divided 2 tablespoons Grand Marnier 1/2 teaspoon grated lemon zest 1/2 teaspoon grated orange zest 1/4 cup fresh orange juice 1 cup heavy cream 1. In a medium heavy-bottom saucepan, bring the coconut milk to a boil, stirring occasionally.
FOOD
June 18, 2013
  Total time: About 50 minutes, plus drying time and freezing time Servings: 8 Note: Make the kumquat zest the day before you plan to make the semifreddo. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. 20 fresh kumquats 1 large cherimoya (about 1 pound) 1 cup whipping cream 1 1/2 teaspoons powdered sugar 3 tablespoons sugar, divided 2 tablespoons corn syrup 2 egg whites Pinch of cream of tartar 1. The day before you plan to make the semifreddo, zest the kumquats using a box grater or microplane.
CALIFORNIA | LOCAL
January 30, 2013 | By Nicole Santa Cruz and Rick Rojas,
Los Angeles Times
He was remembered by patients and colleagues as a caring and talented physician, one who followed his father's footsteps into medicine. And his friends spoke of how devout he was in his Jewish faith as well as of his kindness and his zest for life. "He was just a good soul," one colleague and friend said. Now police are trying to determine why someone would walk into the urologist's Newport Beach offices and shoot him to death. Dr. Ronald Gilbert was killed Monday in an exam room of his practice in the heart of a bustling medical community, allegedly gunned down by a 75-year-old retired barber who recently told a neighbor that he had cancer and didn't expect to live much longer.
CALIFORNIA | LOCAL
December 11, 2012 | By Matt Stevens, Los Angeles Times
The dancing broke out spontaneously. One moment, a guitarist was performing before more than 200 elderly Jewish people, most of whom looked content to remain in their seats and let the latkes settle. The next, the onlookers were on their feet, clapping to traditional Yiddish songs and forming a human chain that whipped around the tables. An elderly woman in a sparkling black dress swung her hips in the corner of the room. Eyes closed, she was doing the polka, no partner required.
ENTERTAINMENT
December 6, 2012 | By Gary Goldstein
The Indian-made "Delhi Safari," being shown stateside in an English-language version, proves a painless, if only mildly inventive, animated comedy. While it's passable, eco-friendly entertainment for young children, even they will likely spot the low-budget film's creative limitations. It may also be tough for even the most global-minded viewers to square the clearly non-Bollywood voices employed here amid "Delhi's" many localized names, references and visuals. The script, written by director Nikhil Advani with Suresh Nair and Girish Dhamija, finds a mix of jungle animals - a wary mother leopard (voiced by Vanessa Williams)
NEWS
November 15, 2012 | By Noelle Carter
When a recipe calls for zest, it's referring to the outermost layer of a citrus fruit -- that colored part of the skin that gives oranges, lemons and limes their vibrant colors. It's the zest that contains those rich, fragrant oils that give so much flavor to a dish or recipe. There are many ways to zest a fruit, whether using a citrus zester (pictured above), a grater, a microplane or rasp, vegetable peeler or even a good old-fashioned paring knife.  Simple as it may be, there are still some tips to keep in mind: Make sure you remove only the outermost layer of colored zest, leaving the white pith behind.
IMAGE
August 12, 2012 | By Alene Dawson, Los Angeles Times
In the run-up to the London Olympics' closing ceremonies, rumors have swirled that the Spice Girls, Britain's quintessential girls pop group, will reunite for a special performance. If they do - and promoters have been cagey about it, with no firm confirmations or denials as of press time - it may seem hard to believe that 18 years have passed since they came on the scene and, with anthems such as "Wannabe," went on to become the No. 1 selling girl group in music history. But one thing is certain: though their "brand" was strong, Sporty, Scary, Baby, Ginger and Posh have all moved gracefully through time, modernizing and updating their looks instead of making the all too common mistake of sticking with a tried and true style.
FOOD
November 27, 2002 | Cindy Dorn, Times Staff Writer
Dear SOS: On a recent trip to the Seattle area, I had the creamy turkey soup at Jubilante Restaurant, Bakery & Wine Bar, in Renton, Wash. It was one of the best soups I have had. Diane L. Knight West Hills Dear Diane: Here's your chance to use that leftover turkey. The lemon juice and zest add an unexpected twist. Creamy turkey rice soup Total time: 30 minutes Servings: 8 2 tablespoons butter 1 large yellow onion, diced 1 tablespoon minced garlic 1 cup jasmine rice 1/2 pound diced roasted turkey (2 cups)
ENTERTAINMENT
February 18, 2011 | By Jessica Gelt, Los Angeles Times
Tiny, tangy kumquats are in season, and those little mouthfuls of citrus delight are good for more than snacking. They are also good for drinking. At least at Hatfield's, where beverage director Peter Birmingham serves a clever twist on the traditional mojito using candied kumquats and house-made kumquat simple syrup. Light rum, sweet pineapple juice and kumquats mingle with fresh mint and a touch of soda water to conjure incredibly refreshing results. Candied Kumquat Mojito by Peter Birmingham Lime .25 ounce kumquat simple syrup .5 ounce pineapple juice 6 fresh mint leaves Splash simple syrup.
SPORTS
February 16, 2012 | By Mike DiGiovanna
No wonder C.J. Wilson struggles occasionally with insomnia. Who can sleep when your mind is racing like the Porsche GT3 RS the new Angels left-hander says he once cranked up to 165 mph at the Fontana raceway? "I get up and I have 10 things I want to do every day," Wilson says during a recent interview over breakfast in West Hollywood. "I've had teammates who sleep for 10 or 12 hours a night. I don't know how people do that. " It seems 24 hours a day isn't enough for Wilson, the former Texas Rangers ace who signed a five-year, $77.5-million deal with the Angels in December and will join pitchers and catchers for their first spring-training workout Monday in Tempe, Ariz.
FOOD
February 2, 2012 | By Russ Parsons, Los Angeles Times
I'm writing this column having just spent an hour with our local fruit gleaner picking tangelos from my tree. We must have pulled at least 40 pounds. Earlier in the day, I'd picked an additional three dozen pieces of fruit for recipe testing. And the danged tree still looks like it hasn't been touched. This time of year in Southern California is an embarrassment of citrus riches. We've got so many tangerines, oranges, lemons, grapefruits and tangelos in my neighborhood that it seems impossible to figure out what to do with them all. One solution, of course, is gleaning - that's where volunteers harvest backyard fruit for donation to food charities.
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