How you doin’? Now you can turn everyone’s favorite tequila cocktail into the perfect holiday sipper with this Gingerbread Margarita! You’ll want to serve this signature Christmas cocktail at every holiday party.
 
Easy holiday cocktail recipes are hard to come by, but still delicious. My Drunken Zombie Gingerbread Margarita is a must-make for this year. With butterscotch, cinnamon, ginger and nutmeg flavors, this cozy cocktail is just what you need. Cheers!
 
Ingredients 
1 lime wedge
1 tablespoon cinnamon sugar for the rim
2 ounces spiced rum
1 ounce tequila
1/2 ounce butterscotch schnapps
1 tablespoon maple syrup
2 drops cinnamon extract
Ginger beer
1 pinch ground ginger
1 pinch ground nutmeg
3-4 allspice berries
 
Directions

1. Run a lime wedge along the rim of a cocktail glass and dip the rim in cinnamon-sugar.
2. Add the ice to the cocktail glass.
3. In a cocktail shaker, add spiced rum, tequila, butterscotch schnapps, maple syrup, and cinnamon extract. Shake it like you mean it.
4. Pour cocktail mixture over ice. Pour ginger beer on top to fill glass.
5. Add a pinch of ginger and nutmeg to the top and 3-4 whole allspice berries for garnish.

ChefSecret:  Make your own ginger people. Find the recipe at Covid-19 Survival Guide: Cooking Lesson #161.

Quip of the Day:  Stand-up comedy is a great gig for a zombie. Either they are dying up there, or they are killing it!
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. 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 and/or American Red Cross.

#Cocktail #HappyHour #DrunkenZombieGingerbreadMargarita #Rum #Tequila #ButterscotchSchnapps #GingerBeer #Cheers#Holidays2023 #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Are you a bread lover? I am! I know for some people it has been popular to skip the carbs and go right to the meat on the plate, but that breadbasket on the table in restaurants serves an important purpose.
 
One of the symptoms of low blood sugar is hunger—that’s when people go to restaurants, right? Hunger signals to the brain, feed me! When you are hungry you can get a bit grumpy and short-tempered. That’s why so many restaurants like to get some food in their guests while they are having their first drink and looking through the menu. You’ve seen it—chips and salsa at Mexican cantinas, Chinese crispy noodles at Asian restaurants and the proverbial breadbasket at Texas Roadhouse. Today many restaurants skipped the table starters to save a few pennies… that’s so wrong. Well-fed guests are happy guests.

If you’ve ever been to Texas Roadhouse you know how addictive their pillowy soft, honey baked rolls are. These guys are smart to let you fill up on bread long before any of the other food arrives to the table. You are fulfilled, relaxed and as contented as a pig in mud. Guests may not remember the steak, but everyone talks about the rolls!
 
Richard, my Long Island bakery client, was approached by Texas Roadhouse to make a frozen knock-off of their tasty little squares—that’s when Sweet Yeasties were invented, and they were so good and a dead-on match. What we found is they were simple to make, and everyone loves them.
 
So, here’s my hack for Sweet Yeasties. As with most of my recipes, you already have a lot of the ingredients on hand in your pantry—water, eggs, flour, butter, sugar, honey and, maybe even a fresh package of active dry yeast. I love this recipe and I bet you will, too.
 
Prep time:  20 minutes
Proof time:  2 hours
Bake time:  12 to 15 minutes
Yield:  24 rolls
 
Ingredients
2 cups whole milk
6 tablespoons unsalted butter, melted and divided
1 package active dry yeast
1/2 cup warm water, not over 105⁰ F
1 tablespoon plus 1/2 cup granulated sugar, divided
3/4 cup honey
7-1/2 to 8 cups all-purpose flour
2 eggs, lightly whisked
2 teaspoons kosher salt
 
Directions

1. Place the milk in a small saucepan over medium heat. Bring to a low boil to scald and remove from heat immediately. Cool to room temperature.
2. Melt the butter and set aside.
3. Using the bread hook attachment in a stand mixer, combine yeast, warm water and 1 tablespoon sugar. Allow the yeast to bloom. It will become foamy and aromatic.
4. Add the remaining sugar, honey, scalded milk and half of the flour to the yeast mixture. Beat for two minutes.
5. Add 3 tablespoons of the melted butter, eggs and salt.
6. Continue to knead, slowly adding the remaining flour until mixture is fully blended, slightly sticky and starts to pull away from the sides of the bowl. Knead for an additional 5-8 minutes.
7. Lightly coat a large mixing bowl with food release spray. Turn the dough into bowl turning once to cover with cooking spray. Cover the bowl with a moist towel and set it in a warm draft-free place for about an hour—the bread should double in size. Punch the dough down to de-gas it and turn it out onto a very lightly floured surface.
8. Roll the dough to a half-inch thick rectangle. Fold over in half, on top of itself, Roll again, fold one more time.
9. Cut the dough into 2-inch squares, transferring to a lightly coated sheet pan. Cover the cut dough with a moistened towel and allow to rise for 30 minutes.
10. Preheat oven to 350⁰ F.
11. Bake the rolls for 12-15 minutes, or until tops are very lightly browned.
12. Remove the rolls from the oven and immediately brush with the remaining 3 tablespoons of melted butter.
13. Serve hot.
14. Sweet Yeasties can be stored at room temperature in an airtight plastic bag.

ChefSecret:  In a recent email from Richard he reminded me that we sold the roll at a client’s restaurant FRIED and jelly filled! So, make them either way or both ways for a real restaurant-quality treat right in your own home.
​ 
Quip of the Day:  Q. What is it called when you steal a rich person’s dinner rolls? 
​                                A.  Highfalutin gluten lootin’! 
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com.  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 and/or American Red Cross.

#ChristmasRecipes #SweetYeasties #YeastDinnerRolls #TexasRoadhouse #Holidays2023 #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 
 
                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2023

ow you doin’? I don’t know where 2023 has gone, but I see on the calendar that Christmas and the yearend holidays are just weeks away. Some of us love to bring homemade foods to our friends and relatives at holiday time. Cakes, breads, cookies and cakes are great local gifts for those close to where you live. Candy is a great gift for sending out—it’s always easy to send, well received and very much appreciated.
 
In the past I always sent our Choclatique confections, but I’ve decided to change it up a bit this year. I love Italian-style soft and chewy nougat. Most of the time all I can find is the hard sugar kind made with almonds, hazelnut and honey. I decided to try making soft nougat myself.

Italian-Style Soft Nougat starts with whipped egg whites, roasted nuts and dried fruit.  There's quite a bit of sugar and honey in the mixture. Feel free to make it your own by adding dried fruits or even citrus peel.
 
The secret to successfully shipping these through USPS is to use edible rice paper on both sides of this sticky treat.
 
Prep time:  20 minutes
Cook time:  10 minutes
Set time:  4 hours+
Yield:  10 to 12 servings
Equipment: Candy thermometer
 
Ingredients 
2 sheets confection rice paper (confection supply or Amazon)
1 cup toasted nuts (almonds, hazelnuts or pistachios)
1/2 cup granulated sugar
1/2 cup honey
2 tablespoons water
1 large egg white, room temperature
1/8 teaspoon kosher salt
3/4 cup dried fruit (dried cherries and/or candied, glazed fruit)
 
Directions

1. Preheat oven to 350°F.
2. Prepare an 8 x 8-inch baking pan with food film draped over the sides of the pan.
3. Place 1 sheet of rice paper onto the food film. 
4. Spread the nuts on a baking sheet and toast for about 10 minutes at 350°F. Set aside to cool.
5. Combine the sugar, honey and water in a small, deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of the pan.
6. Increase the heat and boil until thermometer registers 280°F, about 5 minutes.
7. At the same time, beat the egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form.
8. With the mixer running slowly, very carefully stream hot syrup into egg whites. Beat until meringue is thick and has cooled slightly, 10 to 12 minutes.
9. Remove the bowl from the mixer and fold in the dried fruit and toasted nuts to the meringue; fold nougat with a rubber spatula to distribute evenly.
10. Place nougat in the prepared pan, spreading in an even layer.
11. Top with second sheet of rice paper or sprayed parchment.
12. Use spatula to press the nougat into an even layer. Let nougat set at room temperature to temper for at least 4 hours or overnight is best.
13. Cut into the nougat into 1 x 2-inch pieces with a very sharp knife.
14. Store in an airtight container for up to a week. Nougat can also be kept frozen for a month or so.

ChefSecret:  Edible wafer paper sheets are used for making creative edible decorations such as butterfly wings, flowers, feathers or using it to add texture to the sides of cakes, and so much more. Rice paper can be printed or airbrushed on and cut out using different punch cutters. Five 8 x 11-inch sheets cost about $4.00.

Quip of the Day:  “When you teach a wolf to meditate, he becomes aware wolf.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. 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 and/or American Red Cross.

#ChristmasRecipes #Christmas #ChristmasCandy #Torrone #SoftNougat #ItalianSoftNougat #Dessert #Holidays2023 #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 
 
                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Mr. Grinch isn’t fond of much, but he has a few things that will change his attitude.
 
While the Grinch is a bitter old biddy, I think you’ll find my Tipsy Grinch Punch absolutely delightful and refreshing! If you want to make your holiday party stand out this year, consider hosting a How The Grinch Stole Christmas theme, and make sure to whip up big batches of my greenie-meanie punch.
 
Prep time:  10 minutes
Yield: 6 servings
 
Ingredients 
1 13-ounce packet of Lemon-Lime Kool-Aid (yes, I said Kool-Aid)
1 cup granulated sugar
1 cup pineapple juice
8 ounce package frozen lemonade concentrate
1/4 cup Sprite or 7-Up
1 cup vodka (it doesn’t have to be top-shelf vodka)
Red sanding sugar

Directions 

1. Add all ingredients (except red sanding sugar) to a punch bowl and mix well. 
2. Prepare the cocktail glass by wetting just the rim of the glass. You need the rim to be wet or sticky before you add the red sanding sugar.
3. When the glass has been prepared, you can decorate the straw by hot gluing a red heart bead onto a lime green straw.
4.  Cut the green straw to ensure it fit perfectly inside the cocktail glass.
5. Once your straw and glass are ready, carefully pour the cocktail mixture into the cocktail glass (avoid getting the sugar wet or it will begin to bleed and start to dissolve).

ChefSecret:  You can use a bit of corn syrup on your finger, rub it along the rim off the glass then dip the top of the glass into the red sanding sugar.

Quip of the Day:  Q. Why did the Grinch want to go down the chimney?
                                A. Because it sooted him.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
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 and/or American Red Cross.

#Cocktail #HappyHour #TipsyGrinchGreenPunch #Grinch #Vodka #Kool-Aid #Cheers#Holidays2023 #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Every year at this time I think about Christmases past. No, I am not trying to conjure up scenes from A Christmas Carol.  I’ve just had so many wonderful holiday experiences in the past that I have a wealth of stories and recipes to share.
 
Wonderful, Wonderful Copenhagen at Christmas time is like something out of a Hans Christian Andersen story and it’s easy to fall in love with the sights, sounds and yes, smells (or aromas) of the city. It is all decked out with fluffy snow, Christmas lights and decorations, plus feasts of Danish food. No one visiting Copenhagen this time of year will be disappointed. There is nothing like it except a visit to Solvang, California—a Danish community located mid-state California. It has many of the attributes described above minus the snow.
 
I like to visit one of the authentic Danish restaurants which features Christmas favorites, Danish-style meatballs, roasted ham and Tilsit cheese sandwich platters loaded with a variety of different types of Danish sausages (my favorite, Danish Brats). The plates are shared with Danish sides—red cabbage, sauerkraut and mashed potatoes covered in a dark rich gravy. I loved how the bite of the red cabbage and the saltiness of sauerkraut work together and are complemented by whipped potatoes which are always delicious.
 
Frikadeller is a flat-bottomed meatball considered the national dish of Denmark. My Frikadeller recipe comes straight from Denmark. It's a little labor-intensive, but once you get the hang of it, you'll be addicted. Double the batch so you can make enough Frikadeller for next day’s sliced open-faced sandwiches on toast with dabs of homemade mayonnaise.
 
Prep time:  20 minutes
Chill time:  Time: 15 to 30 minutes
Cook time:  30 minutes
Serves: 4-6
 
Ingredients 
1/2 pound ground veal
1/2 pound ground pork
1/4 cup milk, or as needed
1/4 cup finely grated onion
1 large egg
1/4 cup unseasoned breadcrumbs
1/4 cup all-purpose flour
1/4 cup cold soda water
salt and pepper to taste
1/4 cup olive oil
 
Directions

1. Mix the veal and pork together in a bowl.
2.  Add in and stir the milk, onions and egg.
3. Mix the breadcrumbs into the meat.
4. Sprinkle in the flour and knead well to mix.
5. Stir in the soda water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not wet.
6. Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
7. Heat the olive oil in a large skillet over medium heat.
8. To form meatballs, scoop up about 2 1/2 tablespoons of the meat mixture with a large spoon and form the mixture into a slightly flattened, oval meatball about the size of a small egg.
9. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.
10. Serve them warm with mashed or boiled red potatoes, sweet and sour cabbage and hot brown sauce.

ChefSecret:  A Danish meal won’t be complete without a plate or basket of freshly made abelskievers (a little like a Danish donut hole) covered in powder or cinnamon sugar.

Quip of the Day:  Last year I had to throw out all my Danish currency... I didn’t want to spread Kronervirus.” 😊
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
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 and/or American Red Cross.

#ChristmasRecipes #Christmas #Frikadeller #Denmark #DanishMeatballs #Copenhagen HansChristianAndersen #Holidays2023 #BeThankful #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup  
                                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2023