topic-100000321934558488 Nutmeg News Coverage - Los Angeles Times
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A collection of news and information related to Nutmeg published by this site and its partners.

Top Nutmeg Articles

Displaying items 100-110
  • Recipe: Apricot crumb pie

    Servings: 8 Note: From a May 28, 1992 story by Russ Parsons. It's best to use ripe apricots for this pie; you can even use the very soft ones that would be too mushy for other uses. If your apricots are not ripe (if you can't pull the apricots apart with...
  • Recipe: Apple walnut kugel

    Recipe: Apple walnut kugel
      Apple walnut kugel Total time: 1 hour, 20 minutes Servings: 8 to 10 Note: Roll the pasta as thinly as possible before cutting it into noodles. Allow to dry overnight before using. 1/2 cup coarsely chopped walnuts 1/2 cup cider 1/2 cup currants 2...
  • Alternative eggnog recipes

    Eggnog variations Amaretto-apricot eggnog Reduce the sugar to 2 tablespoons, to be cooked with the yolks (no sugar for the egg whites). Substitute three- fourths cup amaretto liqueur and one-fourth cup apricot liqueur for the Cognac. Omit the spices....
  • Recipe: Beer cake

    Recipe: Beer cake
    Total time: 1 1/2 hours Servings: 12 Note: Adapted from "Piri Piri Starfish." Kiros writes: "Use a lovely dark, full- flavored beer that will show up well in your cake. I used acacia honey and you can use other nuts instead of walnuts, if you prefer."...
  • Roasted kabocha squash with brown butter

    Roasted kabocha squash with brown butter
    Total time: 1 hour, 10 minutes Servings: 4 1 kabocha squash 1 tablespoon canola oil 3/4 cup pecan halves 1/4 cup butter 1/4 teaspoon sea salt 4 teaspoons maple syrup 1 teaspoon freshly ground nutmeg Fleur de sel 1. Heat the oven to 400 degrees....
  • Recipe: Fresh mincemeat pie

    Recipe: Fresh mincemeat pie
      Total time: 1 1/2 hours, plus chilling time Servings: 8 to 10 Note: This pastry dough is wonderfully pliable and easy to work, made by the French method of kneading on the countertop. For the filling you'll need seedless grapes and tart apples,...
  • Edible odyssey: A Passover meal by chef Todd Aarons

    Edible odyssey: A Passover meal by chef Todd Aarons
    THE braised lamb is redolent of pomegranates and cumin. The chicken dumpling soup is fragrant with Persian limes and cardamom. Pan-seared potato gnocchi are laced with dried porcini, mesquite-grilled salmon is sauced with harissa and a flourless chocolate...
  • Recipe: Hot mulled cider

    Recipe: Hot mulled cider
      Total time: 40 minutes Servings: 8 to 10 Note: Adapted from "Cider Hard and Sweet: History, Traditions & Making Your Own" by Ben Watson. 1/2 gallon apple cider 4 to 6 (3-inch) cinnamon sticks 6 cardamom pods, crushed 1 whole nutmeg, cracked open...
  • Lasagna, liberated

    Lasagna, liberated
    My old hand-cranked fresh-pasta machine came out of the cabinet the other day. And that meant it was time to make lasagna. After all these years, it still seems like magic to me: the way a few turns of a handle can turn a lumpy dough into pure silk....
  • Recipe: Peach, blackberry and almond crisp

    Recipe: Peach, blackberry and almond crisp
    Total time: 30 minutes, plus heating time for the coals Servings: 8 Note: Use Grade-B maple syrup if possible for richer flavor. This recipe calls for a 4-quart (10-inch) camp-style Dutch oven. The finished crisp is great served with a drizzle of...
  • Sweet memories of Mom's Christmas cookies

    Sweet memories of Mom's Christmas cookies
    By Thanksgiving weekend, the prep work was well underway. All year long she'd been saving the boxes from stationery and from her nylon stockings, stashed with the Christmas ornaments. She'd made lists in her perfectly inscrutable handwriting. In our...