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By Ellen Hawks and Ellen Hawks,SUN STAFF | July 10, 2002
Carol C. Meyers of Towson says she is a cookbook collector but cannot find a recipe for a dish that she had recently at Timothy's Restaurant and Bar on the riverfront in Wilmington, Del. "It was too dark to read the menu, but a few choice complaints got the lights turned on. My son and I ordered the soup du jour and loved it. It was cream-based, with artichokes. Sounds awful, but it was delicious. My children are all big cooks and it would be a coup if I could find them a new recipe." Claire L. Mann of St. Michaels says she enjoys responding to Recipe Finder requests and has sent in recipes on many occasions.
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NEWS
By Amy Scattergood and Donna Deane and Amy Scattergood and Donna Deane,Los Angeles Times | July 9, 2008
For a gorgeous finale to a casual meal out on the patio - under the lingering heat and lengthening rays of the sun - offer a slice of frozen flourless cake layered with a luscious hazelnut semifreddo and the golden pixie dust of crushed homemade praline. To save time, you can buy the praline, too, but the candy takes minutes to make and yields the kind of sultry, caramel flavor that's worth the effort. This simple terrine looks more complicated than it is; the entire confection can be made ahead of time.
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FEATURES
By Minnie Bernardino and Minnie Bernardino,Los Angeles Times | December 6, 1992
A few hazelnuts go a long way. We roast the nuts to heighten their flavor and aroma.Hazelnut coffee cakeMakes 12 servings.1/2 cup hazelnuts1 1/2 cups flour1 teaspoon baking powder1 teaspoon baking soda1/2 cup sugar1/2 teaspoon salt1 egg yolk1/3 cup light corn syrup1 (6-ounce) carton light peach yogurt1 teaspoon vanilla3 egg whitescrumb topping (see below)additional peach yogurt, optionalSet hazelnuts on baking sheet and roast at 350 degrees 5 to 10 minutes. Remove from oven, place nuts in kitchen towel and rub back and forth to remove skins.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | July 10, 2002
Carol C. Meyers of Towson says she is a cookbook collector but cannot find a recipe for a dish that she had recently at Timothy's Restaurant and Bar on the riverfront in Wilmington, Del. "It was too dark to read the menu, but a few choice complaints got the lights turned on. My son and I ordered the soup du jour and loved it. It was cream-based, with artichokes. Sounds awful, but it was delicious. My children are all big cooks and it would be a coup if I could find them a new recipe." Claire L. Mann of St. Michaels says she enjoys responding to Recipe Finder requests and has sent in recipes on many occasions.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | February 7, 1999
Austrian linzer cookies owe much of their excellent flavor and unusually light texture to the main ingredient: nuts, typically hazelnuts (although some variations use almonds). Using 1 1/2 times the amount of finely ground nuts as flour creates a dough substantial enough to be handled easily and rich enough to bake up into meltingly tender cookies.Store nuts in the freezer to prevent their natural oil from becoming rancid and to make them easier to grind or chop uniformly. Unless a recipe states otherwise, always grind or chop the nuts before measuring them.
FEATURES
By JIMMY SCHMIDT and JIMMY SCHMIDT,KNIGHT-RIDDER NEWS SERVICE | October 8, 1995
In the fall, people used to forage and store nuts for winter. Today, nuts are no longer a dietary staple, but they are still a good source of vitamin E, an antioxidant that helps keep LDL cholesterol from being oxidized in the blood.Their high fat content makes nuts susceptible to rancidity. When you're buying nuts, smell them first to make sure they're fresh.Grilled beef tenderloin with hazelnutsMakes 4 servings2 cups veal or poultry stock1 cup red wine2 cups hazelnuts, roasted, skinned and coarsely chopped2 tablespoons ground fennel seed2 tablespoons cracked black peppercorns2 tablespoons olive oil4 beef tenderloin steaks, 8 ounces each1/2 cup Jack Daniels, optionalsalt and black pepper to taste1/4 cup green onions, diced4 sprigs mint for garnishHeat oven to 550 degrees.
FEATURES
By Michael Dresser | March 20, 2002
2000 Jekel Vineyards Monterey Riesling ($10). This well-made white wine is drier than most American rieslings but doesn't make the mistake of banishing residual sugar altogether. The result is a well-balanced wine that will pair well with a wide variety of foods. It offers a floral aroma and ample apple and peach flavors with nuances of minerals, coconut, hazelnuts and spice. It's not quite a German flavor profile, but it's reasonably close. Serve with seafood and spicy Caribbean or Asian cuisine.
NEWS
By Amy Scattergood and Donna Deane and Amy Scattergood and Donna Deane,Los Angeles Times | July 9, 2008
For a gorgeous finale to a casual meal out on the patio - under the lingering heat and lengthening rays of the sun - offer a slice of frozen flourless cake layered with a luscious hazelnut semifreddo and the golden pixie dust of crushed homemade praline. To save time, you can buy the praline, too, but the candy takes minutes to make and yields the kind of sultry, caramel flavor that's worth the effort. This simple terrine looks more complicated than it is; the entire confection can be made ahead of time.
NEWS
By Michael Dresser | November 29, 2006
This Italian white wine in the unusually shaped bottle delivers a lot more flavor than your typical, watered-down pinot grigio. It's a full-bodied, ripe and smooth wine with hints of almonds, hazelnuts, lemons and apples. It has the kind of layered, creamy complexity you would expect in a more expensive white wine from Alsace or Burgundy, France. Serve with salmon.
FEATURES
By Madeline Davidson and Madeline Davidson,McClatchy News Service | January 23, 1994
Charles Hiigel doesn't fudge around when he talks about chocolate."It's the No. 1 food addiction in the entire world," says Mr. Hiigel, speaking at his cooking school, Conklin-Chase, in Fresno, Calif. He wonders if there isn't a wing in the Betty Ford Clinic that nobody talks about. For chocoholics.During a brief lecture on the history of chocolate, Mr. Hiigel whisks his listeners through the jungles of Central America, to the Spanish court where Columbus and Cortez introduced the bitter bean, and on to chocolate tastings in the French court and the growth of the Dutch and Swiss chocolate industries.
FEATURES
By Michael Dresser | March 20, 2002
2000 Jekel Vineyards Monterey Riesling ($10). This well-made white wine is drier than most American rieslings but doesn't make the mistake of banishing residual sugar altogether. The result is a well-balanced wine that will pair well with a wide variety of foods. It offers a floral aroma and ample apple and peach flavors with nuances of minerals, coconut, hazelnuts and spice. It's not quite a German flavor profile, but it's reasonably close. Serve with seafood and spicy Caribbean or Asian cuisine.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | February 7, 1999
Austrian linzer cookies owe much of their excellent flavor and unusually light texture to the main ingredient: nuts, typically hazelnuts (although some variations use almonds). Using 1 1/2 times the amount of finely ground nuts as flour creates a dough substantial enough to be handled easily and rich enough to bake up into meltingly tender cookies.Store nuts in the freezer to prevent their natural oil from becoming rancid and to make them easier to grind or chop uniformly. Unless a recipe states otherwise, always grind or chop the nuts before measuring them.
FEATURES
By JIMMY SCHMIDT and JIMMY SCHMIDT,KNIGHT-RIDDER NEWS SERVICE | October 8, 1995
In the fall, people used to forage and store nuts for winter. Today, nuts are no longer a dietary staple, but they are still a good source of vitamin E, an antioxidant that helps keep LDL cholesterol from being oxidized in the blood.Their high fat content makes nuts susceptible to rancidity. When you're buying nuts, smell them first to make sure they're fresh.Grilled beef tenderloin with hazelnutsMakes 4 servings2 cups veal or poultry stock1 cup red wine2 cups hazelnuts, roasted, skinned and coarsely chopped2 tablespoons ground fennel seed2 tablespoons cracked black peppercorns2 tablespoons olive oil4 beef tenderloin steaks, 8 ounces each1/2 cup Jack Daniels, optionalsalt and black pepper to taste1/4 cup green onions, diced4 sprigs mint for garnishHeat oven to 550 degrees.
FEATURES
By Minnie Bernardino and Minnie Bernardino,Los Angeles Times | December 6, 1992
A few hazelnuts go a long way. We roast the nuts to heighten their flavor and aroma.Hazelnut coffee cakeMakes 12 servings.1/2 cup hazelnuts1 1/2 cups flour1 teaspoon baking powder1 teaspoon baking soda1/2 cup sugar1/2 teaspoon salt1 egg yolk1/3 cup light corn syrup1 (6-ounce) carton light peach yogurt1 teaspoon vanilla3 egg whitescrumb topping (see below)additional peach yogurt, optionalSet hazelnuts on baking sheet and roast at 350 degrees 5 to 10 minutes. Remove from oven, place nuts in kitchen towel and rub back and forth to remove skins.
NEWS
By MICHAEL DRESSER | January 11, 2006
This is a higher-than-average price for a pinot gris, but this is a New Zealand white wine of exceptional quality - perhaps the best I've tasted from anywhere outside the grape's ancestral heartland of Alsace. It's very much in the Alsace style - rich and full-bodied. Obviously picked at a high level of ripeness, the grapes have yielded an off-dry wine with a creamy texture. The wine offers intense flavors of hazelnuts, almonds, pears, melons, oranges, honey and spices. Despite a hefty alcohol level, it goes down smoothly.
ENTERTAINMENT
By John Houser III, Special to The Baltimore Sun | July 3, 2012
The flavor of a peach in hot weather can instantly transport you back to your childhood. The peach succumbing to the pressure of your grip while the juice cascades down your chin is a tactile memory that explodes in your cortex with every first bite of the season. Peaches can be had locally from June until September, and now is a great time to start cooking with them. Peaches are normally thought of as dessert fare, but when combined with more savory items, they can be used to create a mind-blowing appetizer at your next cookout.
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