Cherries

Pistachio-cherry tart, mirin-sauced pork, granola bars

2013-05-23 17:36:00

DEAR SOS: El Tovar restaurant at the Grand Canyon National Park Lodges serves a wonderful cherry tart with pistachio nuts. I would love the recipe and hope you can get it for me. --KAREN DEAR KAREN: What an interesting tart this is--especially its...

How to grow your own coffee: It's easy, sort of

2013-05-21 08:58:00

Growing coffee isn’t hard. It’s the time-consuming extraction of the beans that defeats would-be backyard growers. Every season when the coffee bushes hidden in the shade of the Wattles Farm community garden in Hollywood start to produce...

Farmers Markets: For May peaches, royalty found among the sports

2013-05-17 15:02:00

Among the most intriguing May peaches are three patented by Alan and Lori Asdoorian of Kingsburg, whose century-old Island Farms lies between two branches of the Kings River, southeast of Fresno. Because of the short period from bloom to harvest, May...

Recipe: Cherry clafoutis

2013-05-18 00:00:00

� 1 hour, 15 minutes, plus cooling time. Serves 6 to 8 4 cups fresh dark cherries (about 1 pound), stemmed but unpitted 3 eggs 1/3 cup sugar 1/2 cup flour 2/3 cup milk or cream or a mixture of the two Vanilla bean, scraped Pinch of sea...

Across the Table: In France, a cherry tree, clafoutis and an intuitive baker

2013-05-18 00:00:00

P�rigord, France, many years ago: I sit at the oilcloth-covered table, watching the bee climb in and out of the jam jar as I listen to its buzz. The sun is a shock of gold outside the window. The cicadas keep time, rubbing their wiry legs together,...

Cocktail, clafoutis and more: This week's recipes from the L.A. Times Test Kitchen

2013-05-18 09:00:00

Clafoutis. It's a rustic French dessert of fruit topped with a batter and baked. This week, S. Irene Virbila shares a beautiful story of a classic cherry clafoutis she remembers from long ago. The method is simple: "Rinse off the cherries, remove...

Recipe: Cold spiced cherry soup

2013-05-13 10:51:00

Total time: 40 minutes, plus at least 4 hours' chilling time Servings: 6 to 8 Note: This slightly sweet soup is an adaptation of a classic Hungarian dish. It makes an elegant first course for an early-summer dinner. 8 whole cloves 12 whole allspice 1...

Test Kitchen tips: Storing chocolate

2012-12-04 07:00:00

If you happen to have a lot of chocolate lying around (and have the self-restraint not to eat it all at once), you might want to consider how to properly store it to keep it in prime shape. Store your chocolate in a cool, dry place -- we keep ours...

Holiday cookie recipe: Rugelach with three fillings

2012-12-20 08:00:00

Looking for a winning rugelach recipe? Former Test Kitchen director Donna Deane came up with these for a holiday story we ran a few years ago. And we still haven't been able to forget them.... Her recipe makes the most wonderfully flaky pastry dough,...

Holiday cookie recipe: Sour cherry rugelach

2012-11-27 08:05:00

Leah Koch of Los Angeles was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these sour cherry rugelach: "In 2005, my mother died of ovarian cancer the day after Christmas," she wrote. "We stumbled around in a fog for a...

Growing the ground cherry, the tomato's sweet-tart cousin

2012-07-24 10:00:00

At Wattles Farm, the community garden in Hollywood, Gina Thomas pointed out a cluster of tiny, husk-enclosed ground cherries hidden among the foliage. Some were no bigger than marbles. "It comes from South America," she said, adding that one Wattles...

Recipe: Cherry-pear mostarda

2012-11-10 00:00:00

� Total time: 25 minutes Servings: Makes a generous 1� quarts Note: Adapted from Quinn and Karen Hatfield. Dried pears can be found in most well-stocked and gourmet markets, as well as online. Pickled mustard seeds are available at select gourmet...

Shoppers at the Hollywood farmers market look at cherries.

2013-05-24 00:00:00

Sauteed duck breast with cherry port sauce Prep: 35 minutes Chill: Overnight Cook: 20 minutes Servings: 4 to 6 Note: Remember to start this one day ahead of serving.

2013-02-13 11:02:17

Try this pie using fresh sweet cherries when they're in season. Lightly sweeten with sugar, and tossed the pitted fruit with a little Grand Marnier and vanilla to brighten the flavors and to give the cherries more depth.

2013-01-22 17:33:34