| Dec 14, 2011
| 11:42 AM
Roasted Kalamata Olives (Elies sto Fourno)
2 cups Kalamata olives, with pits
1/4 cup extra virgin olive oil
2 Tbsp. red wine vinegar
1 tsp. dried oregano, crushed
Preheat oven to 350° F.
Drain and rinse brine from...
| Dec 21, 2011
| 5:17 AM
Egg nog is one of those love-it-or-hate-it holiday drinks, but for those who love it, it truly IS one of the quintessential holiday indulgences! It's also crammed with more than 400 calories per cup, along with nearly 20 grams of fat and 50 grams of...
| Dec 22, 2011
| 8:59 AM
Peppermint Crème Brulee
2 cups whipping cream
6 egg yolks
1/2 cup sugar
3 tablespoons peppermint schnapps
1 teaspoon vanilla extract
5 hard peppermint candies, crushed
Garnishes: fresh raspberries, fresh mint sprig
- Combine first 5...
| Dec 22, 2011
Before we push ourselves back from the metaphorical table of 2011, we've got to have one more taste of our favorite recipes. If you missed them the first time around, now's the time to download and save them.
Chocolate pudding with pretzel crunch
| Dec 23, 2011
| 9:56 AM
Christmas Crisp with Apples, Pears and Cranberries
You can make a few hours a head of time and bake 30 minutes before serving.
- 4 cups or 3 large Honeycrisp apples, peeled and diced ½ inch cubes
- 3 cups or 2 pears, peeled and...
| Aug 4, 2011
Dear SOS: I have had this wonderful bread pudding at Pete's Cafe & Bar on 4th and Main in downtown L.A. Could you please get me the recipe?
Dear Kim: Sometimes nothing beats a warm serving of bread pudding for dessert …...
| Aug 25, 2011
Total time: 40 minutes, plus cooling times
Note: This recipe calls for making güllaç wafers (adapted from Sirvani's 15th century recipe). You can also use prepared güllaç wafers, available at Turkish and select Middle Eastern markets as well...
| Nov 2, 2011
Total time: About 15 minutes
4 egg yolks
6 tablespoons sugar, more or less as desired
1/2 cup Belgian ale, or another blonde or golden ale
1. In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in...
| May 26, 2011
Necked Ravioli with Ham hock Carbonara
1. 2 pounds spinach, stems removed, leaves washed well, chopped and cooked
2. 3/4 cup ricotta
3. 1/4 cup grated Parmesan
4. 2 eggs, beaten to mix
5. Grated zest of 1 lemon
6. 1/8 teaspoon...
| Jun 1, 2011
Total time: 1½ hours plus cooling time for the cake. Servings: 12 to 16
Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert).
2 cups (8 ounces) cake flour
1 1/2 cups sugar, divided
2 1/2 teaspoons baking...
| Jun 2, 2011
| 2:27 PM
Have you ever been so excited about an opportunity that you forgot to do something very important?
Earlier this week, I was checking my to-do list for our school's field trip to the National Spelling Bee. We had been invited to bring students to the bee...
| Jun 9, 2011
Dear SOS: Had an amazing goat milk flan at Border Grill downtown. Even chatted briefly with Susan Feniger, but unfortunately that was before dessert. I'm not usually a big flan person, but I loved the tang and the interplay between that tang and the...