Today is Black Friday, and there are just 26 days until Christmas. The shopping season is in full force. It’s time to start planning your holiday dinner, and any parties you plan to throw. With all that going on, don’t forget to bake some cookies for Santa Claus. Now… onto Happy Hour Friday!
 
How you doin’? I really appreciate the aromas and flavors of fall. I am especially fond of cinnamon—both the smell and the taste. In fact, when baking I usually double the amount of cinnamon, especially on holiday pies like apple and pumpkin. My Autumn Spiced Sour cocktail hits all my taste buds.
 
Blood oranges are another flavor thrill that epitomizes fall flavors. The flavor is so unique it defies description. Blood oranges are thought to have originated in the southern Mediterranean and were first grown in Italy in the 18th century. They are a mutation of the sweet orange, which originated in the Mediterranean.
 
What are blood oranges? Blood oranges are known for their blood red flesh, juice and rind, which get their color from anthocyanin pigments. Anthocyanins are antioxidants with anti-inflammatory and anti-viral properties. Some common types of blood oranges include:

• Moro: One of the three most common types of blood oranges.
• Tarocco: Considered by some to be the sweetest and most flavorful variety, and the most popular table orange in Italy and my favorite.
• Sanguinello: One of the three most common types of blood oranges.

 
Blood oranges are grown in other areas other than Italy, including China, Australia and the United States. In Australia, the climate between Sydney and Melbourne is similar to the Mediterranean climate of Sicily, making it ideal for growing blood oranges.
 
So, go ahead and get your bucket of blood…blood oranges, that is.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
1-1/2 ounces premium vodka
1/2 ounce blood orange syrup (I prefer Monin)
3/4 ounce cinnamon syrup (I prefer Monin)
1 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
1 dehydrated blood orange wheel (as pictured), garnish
1 sprig sweet basil, garnish
 
Directions

1. Chill a modern martini serving glass.
2. Pour the ingredients into a mixing glass with 2/3 ice in order listed.
3. Top, shake and strain the cocktail glass into the chilled serving glass.
4. Add garnish and serve.

ChefSecret:  Make your own blood orange syrup with just cane sugar and one blood orange. I prefer to use an organic blood orange to avoid any pesticides or waxes.

1. Place the orange juice and sugar in a non-reactive pan.
2. Set the heat to medium low and allow the mixture to heat until the sugar crystals dissolve. Stir occasionally.
3. Remove from heat and allow the mixture to cool to room temperature.
4. Pour the cooled blood orange simple syrup into a clean jar and store it in the refrigerator for up to 3 weeks.

Quip of the Day:  Q. What do you feed a vegan vampire? A. A blood orange!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#HappyHour #AutumnSpicedSour #Vodka #Monin #CinnamonSyrup #BloodOrangeSyrup #BlackFriday #Cheers #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  #FeedingAmerica 

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? A holiday party without dip is just another boring meeting, and this classic crowd-pleaser always brings the fun to any get together. My rich and savory Original Holiday Ranch-Spinach Dip is seasoned with zesty Ranch flavor, it goes well with just about any dippable medium you can dream up. Pair it up with tortilla chips, pita bread, vegetable sticks, bread, pretzels, crackers and more. Dippity-do!
 

Prep time:  5 minutes
Chill time: 1 hour or more
Yield:  8 servings
 
Ingredients 
1 16-ounce container sour cream
1 packet (1-ounce) Hidden Valley Ranch dip mix
1 10-ounce package frozen spinach, thawed, chopped and well-drained
1 8-ounce can, drained and chopped water chestnuts
 
Directions

1. In a large bowl, mix the sour cream together with the dip mix until well-blended.
2. Fold in the drained and chopped spinach and water chestnuts.
3. Chill covered for 1 hour before serving.
4. Serve with the dippables of choice.

ChefSecret:  Be sure to drain water from thawed spinach first.  I put the thawed spinach in a dish towel and wring it out to remove the excess water. Also, try adding some color to it by adding small, diced pieces of red or yellow bell pepper.

Quip of the Day:  The spinach tried to revolutionize the dip world world, claiming it was time to leaf the past behind.

​Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dips #Ranc-SpinachDip #HappyThanksgiving  #HiddenValley #ThanksgivingRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Most families have a designated turkey-carver at Thanksgiving—and the knowledge and skill set often lives exclusively in that person’s head—that would be me. I was invited to one friend’s house for Thanksgiving asking me to be there at 10AM.  I soon realized I was invited over to cook Thanksgiving dinner including stuffing, sweet potato casserole and pumpkin pie.
 
But I digress… passing on the secrets of creating a holiday dinner can feel like a well-deserved rite of passage. Picture you’re at the head of the table, knife in hand, and all eyes are on you as you make your first slice into that big, beautiful turkey.
 
But the truth is, anyone can carve a turkey. (Well, anyone who can safely handle a knife.) In my turkey-carving syllabus, I’ll walk you through the process step-by-step, so no one at the table will know you’re a newbie—by which we mean, they’ll be blown away by your deft knife handling skills. Even if you’ve carved a turkey before but are feeling a little rusty, this guide will help you brush up on your skills.
 
A few tips from the Perspectives’ Test Kitchen before you begin:

• Make sure your knife is nice and sharp. It’ll make the whole process much easier. It is safer to cut with a shape knife than a dull one.
• If the turkey is too hot to touch when you go to carve, let it cool a few minutes longer. It’s also okay to take breaks as you carve to keep your hands comfortable.
• Removing the legs and wings from the turkey requires a bit of muscle, but don’t panic. Just take it slow and keep carefully pulling and pressing as you slice downward (watch your fingers!). The legs and wings will come off — we promise.
• Don’t toss all of the remaining bits of the turkey carcass once you’re done carving! Instead, divide them into gallon freezer bags and stash them in the ole icebox so you can make stock for all your winter soups and stews.
• And finally, consider adorning your turkey platter with garnishes, like fresh herbs, cranberries, and orange slices. That’s not really a carving tip, but it will make you look super chef-y — and your expertly carved turkey all that more impressive.

                             Here’s How to Carve a Turkey: Step-by-Step
 
Tools: You’ll need a very sharp carving knife or chef’s knife and a steel for sharpening the knives.
 
Ingredients 
1 roasted turkey any size
 
Directions

• Remove the cooked turkey from the oven and let it rest on the counter for 20 minutes. The turkey will still be quite hot, so handle it with care when carving.
• Transfer the turkey to a large cutting board with grooves, a lip or a towel to catch the juices. Position the turkey with the breast facing you and the legs facing away from you.
• To remove the legs and thighs: Pull one leg away from the body of the turkey and place your knife on the crease between the leg and the body. While continuing to pull carefully, slice down behind the thigh and along the body of the turkey.
• When you hit the joint, firmly pull and press the thigh downward until it’s loosened from the body. You might have to muscle through it a bit. Slice through any remaining meat, following the contour of the body, to fully remove the leg and thigh without breaking it. Repeat with the other leg and thigh. Set both pieces aside.
• To remove the breasts: Find the center “Y” bone, which runs along the top of the turkey’s chest. Place the blade of your knife just to one side of the “Y” bone. Slice downward and toward you, creating a deep, clean cut. Keep your knife where it is and slice downward, following along the rib cage. This will remove the breast completely while keeping the skin intact. Repeat with the remaining breast and then set both half breasts aside.
• To remove the wings: Pull one of the wings away from the body of the turkey and towards you to loosen it. You might have to muscle through it a bit. Slice through the remaining meat, while pulling, to fully remove the wing. Repeat with the other wing. Save the wings and turkey carcass for making stock, if desired.
• Place one breast on a clean cutting board. Starting from the narrowest end of the breast, on the diagonal, slice into half-inch thick pieces, being careful to keep the skin intact. Transfer all of the slices to a warm serving platter. Repeat with the other breast.
• Place one of the legs and thighs on the cutting board. Find the crease between the leg and the thigh. Slice along the leg until you find the joint where the leg bone and thigh bone are connected. Carefully slice between them, separating the leg from the thigh. Repeat with the remaining leg and thigh. Place the legs on the platter.
• On the diagonal, slice the thigh meat into half-inch pieces, just like you did with the breasts. Place the slices on the platter.
• Serve warm with turkey gravy and all your favorite sides.

ChefSecret:  Another way to cook a turkey is the spatchcock method which makes  the juiciest, crispiest roast turkey cooked in a fraction of the time it usually takes to cook a whole turkey. If you've never tried it, spatchcocking is easier than you might think! By removing the backbone and flattening out the bird, you'll reduce cooking time and make carving a whole lot easier, too! Once you try it, you might never go back.

Quip of the Day:  Q. Did you hear about the turkey that plays baseball?  A. It covers first baste.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Entree #TurkeyCarving #HowToCarveATurkey #ThanksgivingRecipes #2024Recipes #HappyThanksgiving #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? There’s something so scrumptious about cookies—any kind of cookie—but cookie bars are a whole other subject. I suspect it has to do with their thick, chewy texture. My Toffee-Pecan Bars certainly fit that description. In fact, the gluten-free nature of these bars enhances that comforting, satisfying chewiness. And then you have the wonderful mix-ins: rich dark chocolate chips, toasty pecans, and chunks of crunchy, caramel-ly Heath toffee bar.
 
Gluten-free toffee-pecan cookie bars have a chocolate chip cookie vibe, but with a nuttier flavor—so they’re perfect for Thanksgiving, Christmas, Super Bowl, etc. I make them anytime a sugar craving hits, even if it’s on a busy weeknight—The recipe’s so quick and easy!
 
Prep time:  20 minutes
Bake time:  35 to 40 minutes
Cool time:  15 minutes
Yield:  16 servings
 
Ingredients 
1-1/2 sticks room temperature unsalted butter, plus a little more for greasing pan
3/4 cups packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon kosher salt
1-1/2 teaspoons pure vanilla extract
1 large room temperature egg, plus 1 egg yolk
1-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
1/2 teaspoon baking soda
3/4 cup Heath toffee bar pieces, plus more for sprinkling
3/4 cup dark chocolate chips, plus more for sprinkling (I prefer Guittard)
3/4 cup toasted pecan pieces, plus more for sprinkling
1 teaspoon flake sea salt
 
Directions

• Preheat an oven to 350⁰ F.
• Grease an 8 X 8-inch baking dish with butter, line it with parchment paper and grease the parchment. Set aside.
• In a stand mixer fitted with a paddle attachment, beat the butter, sugars, salt and vanilla on medium speed until light and fluffy, about 4 minutes.
• Add the eggs and beat on medium-low speed until combined.
• In a small bowl, whisk together the flour and baking soda.
• Add the flour to the stand mixer and beat on low speed until just combined.
• Add the Heath toffee bar pieces, chocolate chips and pecan pieces. Mix until evenly distributed.
• Transfer the dough to the prepared baking dish and spread it evenly.
• Sprinkle 1 to 2 tablespoons of Heath toffee bar pieces, chocolate chips and pecan pieces on top.
• Sprinkle with flake salt to taste.
• Bake the bars for 35 to 40 minutes, or until the top is set and an inserted toothpick comes out clean.
• Let the bars cool for 15 minutes. They will set up as they rest.
• Cut the bars into 16 squares and enjoy!
• The bars can be stored in an airtight container at room temperature for up to 5 days.

ChefSecret:  Be forewarned, I will go to the mat for one of the corner chewy pieces.

Quip of the Day:  Did you know that Pecans are the most positive type of nuts out there? If not, they’d be called Pecants!
 
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Baking #Gluten-Free #ToffeePecanBars #GF-Dessert #HolidayRecies #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2024