How you doin’? While they may look a little complicated because of the intricate designs of some pans, every baker loves the simplicity of a Bundt cake. It doesn’t require heavy frostings or complicated layers. It simply bakes in a single Bundt pan and emerges with a decorative built-in design that’s easy to slice and ready to eat. It’s the ultimate snack cake, and yet at its best, it’s a scrumptious dessert and pretty enough to complement most any meal.
 
This Chocolate Peppermint Topped Bundt Cake is the richest of chocolate cakes—pleasingly dense thanks to the full-fat sour cream. It’s topped with a peppermint-laced white chocolate glaze and crushed peppermint candies. The glaze delightfully hardens like a thin peppermint bark, topped with a cool and crunchy surprise.
 
Prep time:  15 minutes
Bake time:  50 to 55 minutes
Cool time:  10 to 15 minutes
Frosting prep time:  10 minutes
Yield:  12 to 16 servings
 
Ingredients 
For the cake
2 sticks unsalted butter, chopped
3/4 cup unsweetened cocoa powder, plus 1 tablespoon for the baking pan
1 cup water
2 cups granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract I prefer Nielsen-Massey
1 cup sour cream
2 cups all-purpose flour
 
For the topping:
8 ounces white chocolate (I prefer Guittard)
1/2 teaspoon coconut oil
1 teaspoon pure Peppermint Extract (we tested with Nielsen-Massey)
1/4 cup crushed left-over candy canes
 
Directions 
To make the cake

1. Preheat an oven to 350° F.
2. Grease a Bundt pan with butter and then sprinkle with an even coating of cocoa powder, about 1 tablespoon.
3. In a small saucepan combine the butter, cocoa powder and water; heat over medium heat until butter melts, stirring as needed. Remove from heat and set aside to cool for about 10 minutes.
4. In the bowl of an electric mixer add the sugar, baking powder, baking soda, and salt; stir to combine.
5. Add cooled chocolate mixture and blend until fully combined.
6. In a separate bowl whisk together the eggs, vanilla and sour cream.
7. Pour into the chocolate batter and blend well.
8. While slowly mixing, add the flour and blend just until fully incorporated.
9. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted near the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes.
11. Turn the pan upside down onto a wire cooling rack. Leave pan upside down on cooling rack a few minutes; the cake should release on its own.
12. Allow cake to further cool before topping.

To make the topping

1. Melt the white chocolate and coconut oil in a small saucepan over low heat, or alternatively in a bowl in the microwave at 50% power in 30 second intervals. Check and stir frequently.
2. When the chocolate is mostly melted, remove from the heat and set aside a few minutes, then stir again until smooth.
3. Add the peppermint extract and stir well to combine.
4. Pour peppermint white chocolate over on top of the cooled cake.
5. Top with chopped peppermint candies and allow the topping to set up a bit before serving.

ChefSecret:  The sour cream not only contributes to a tender, moist crumb, it also cuts the sweetness just a bit. And we’re not kidding about the density of the chocolate cake! Pair it with a glass of milk or a cup of black coffee.

Quip of the Day: “A word to the wise isn’t necessary… it’s the stupid ones that need 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, be 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.
 
#Baking #Desserts #DarkChocolateCake #CocoaPowder #Peppermint #CandyCanes #SourCream #Guittard #Nielsen-Massey #Covid19 #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                        ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? The Super Bowl is about two teams at the peak of their performance battling each other on the field of glory like the gladiators of ancient Rome. We decided to pit the most well-paired teams with their signature drinks from each of those cities going against each other—we call this the Super Bowl cocktail wars.
 
Being that I am writing this two weeks ahead of gametime, I predict the San Francisco 49’ers will play the Kansas City Chiefs. So I decided to select a San Francisco Mai Tai versus a Kansas City Ice Water. Both of these drinks are evenly matched (like the two teams). Like the teams, these cocktails have a lot going for them—the Mai Tai is sweet and flavorful, the Kansas City Iced Water is light and refreshing—unique in their own way.
 
The San Francisco Mai Tai is fruity, slightly sweet and full of flavor. The rum and fruit mix together in a delicious medley. Some may say this is less than a manly drink, but this is what I’ve chosen to honor the city playing the game by having this in competition.
 
Kansas City Ice Water is delicious and honestly you won’t know it even has alcohol in it. They say the best defense is a good offense and this drink packs a punch, but in the sneaky fast way. Too many of these too quickly and you won’t remember anything past halftime.
 
                                                 Kansas City Ice Water
 
Prep time:  10 minutes
Yield:  1 cocktail
 
Ingredients 
Ice (about half glass full)
1 ounce vodka
1 ounce gin
1/2 ounce triple sec
1/2 ounce lime juice
Lemon-lime soda (7-Up or Sprite)
Lime string garnish
 
Directions

1. Add the ice to a 10 to 12-ounce glass.
2. Pour the gin and vodka over the ice.
3. Mix in the triple sec and lime juice.
4. Add lemon-lime soda to fill the glass and stir.
5. Garnish with a lime string or slice and serve. 

                                                  San Francisco Mai Tai
Prep time:  10 minutes
Yield:  1 cocktail
 
Ingredients 
Ice (about half glass full)
1 ounce light rum
1 ounce spiced rum (I prefer Captain Morgan’s)
3 ounces orange juice
3 ounces pineapple juice
1/2 ounce grenadine
1 pineapple wedge
1 stem-on maraschino cherry
1 orange or pineapple flag
No cocktail umbrellas necessary
 
Directions

1. Add the ice to a 10 to 12-ounce glass.
2. Pour both the light rum and spiced rum over the ice.
3. Add the orange and pineapple juice and stir.
4. Slowly float the grenadine on top.
5. Garnish with pineapple wedge or an orange slice and a cherry.

ChefSecret: Seriously, don’t be a jerk--DRINK RESPONSIBILY! Don’t drink and drive.

Super Bowl Quip of the Day:  Q: What do you call a 49'ers fan holding a bottle of champagne after Super Bowl XLVII. A: Waiter!
Q. Why are the Chiefs like a possum? A. Because they play dead at home and get killed on the road.
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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, be 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 #KansasCityIce # #SFMaiTai #Vodka #Gin #Rum #Grenadine #TripleSec #GladiatorCocktails #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                          ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? Well, it’s almost Super Bowl time, again, and once again I am loser. Most of my favorite teams are not going to Arizona. My Rams—losers, Chargers—Losers, Packers—losers, Raiders—losers. As of this writing, I still have one lone horse in the race—the 49er’s. Actually, I find it unbelievable that the Super Bowl winner from last year (Los Angeles Rams) couldn’t even make to the playoff, so they can all go stuff it! Am I bitter? Maybe a little bit.
 
Actually, that’s not a bad idea. I’m going to celebrate my Stuff It attitude with this Pillsbury Bake-Off Winning Recipe for Cheese & Meat-Stuffed Appetizer Bread and serve it at my Super Bowl party. Your sports fans will like it, too!
 
Prep time:  30 minutes
Bake time:  26 to 30 minutes
Total time:  1 hour 10 minutes
Yield:  8 servings
 
Ingredients 
1 can (11 oz) Pillsbury refrigerated French bread
4 ounces Irish white Cheddar cheese, cut into thin slices
4 ounces sliced hard salami, cut into thin slices
4 ounces goat (chèvre) cheese, crumbled
2 tablespoons sliced almonds
1/4 teaspoon coarse sea salt
1 cup stemmed arugula leaves
1 cup fig preserves
1 package (6 oz) dried apricots, halved
 
Directions

1. Preheat an oven to 350° F.
2. Line a rimmed baking pan with cooking parchment paper or lightly spray with cooking spray.
3. Place dough on your work surface. Cut in half crosswise to make 2 (6-inch) loaves. Make lengthwise cut down center of each loaf to within 1/2 inch of bottom.
4.  Carefully pull apart dough and press to make 2 (7x5-inch) rectangles.
5. Top each rectangle with Cheddar cheese, salami and goat cheese, to within 1/2 inch of edges.
6. Bring long sides together over filling; pinch and roll top edge down to seal seam.
7. Pinch and turn ends under loaves to seal.
8. Place loaves in pan. Lightly brush loaves with water. Sprinkle with almonds and sea salt; press lightly to adhere.
9. Bake 26 to 30 minutes or until golden brown.
10. Cool 15 minutes.
11. Meanwhile, on serving board or large platter, arrange arugula.
12. Spoon preserves into small bowl; place on board.
13. Cut filled loaves into 1-inch slices; arrange over arugula.
14. Place apricots around bread slices on board.

ChefSecret:  I dress my serving platter with green and black olives, carrot and celery sticks, grapes and whatever else dresses up my presentation.

Quip of the Day: “What did the pencil sharpener say to the pencil? Stop going in circles and get to the point!"
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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, be 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.

#Snacks #Appetizers #Cheese-MeatStuffedAppetizerBread #PillsburyBakeOff #SuperBowlParty #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                                           ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? A lot of people ask, What's the difference between white chili and regular chili? There's your typical red chili and beans made with beef or pork. On the other hand, white chili versions are made with chicken or turkey instead of beef or pork and without tomatoes but sometimes with beans (usually white beans) and lots of flavor from green chiles. White chili is a relatively new modification with its origins traced to sometime in the 1980s.
 
The modern dish we know as chili, also known as chili con carne (chili with meat), does however appear to have roots in the American West, particularly the State of Texas. An old legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled San Antonio in the early 1700s. Another story says the origins may have come from as far away as China or India.
 
Whichever story you want to believe, you will enjoy everything about my slow-cooked White Chicken Chili. It’s made with canned green chiles and is very fragrant as it is cooking, exciting the taste buds and warming the cockles of your heart. Serve with dollop of sour cream, shredded pepper Jack cheese and other good things.
 
Prep time:  30 minutes
Slow Cook time:  5 to 8 hours (depending whether slow-cooked on low or high)
Yield:  6 to 8 servings
 
Ingredients 
For the chicken chili
1-1/2 to 2 pounds chicken thighs
4 cups low-sodium chicken stock
12 ounces diced canned green chiles
15 ounces canned cannellini beans, drained and rinsed
15 ounces canned garbanzo beans, drained and rinsed
1 cup diced sweet onion
4 tablespoons minced garlic
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
 
For the toppings (you can use all the toppings or any combination)
1-1/2 cups fried tortilla strips (or corn chips—I prefer Frito brand corn chips)
1/2 cup pepper-jack cheese
1/2 cup chopped fresh cilantro leaves
1/2 cup sour cream
1/2 cup sliced green onion circles
1 avocado, halved and sliced
1 lime, cut into wedges

Directions

1. In a 6-quart slow cooker combine the chicken thighs, chicken stock, green chiles, beans, onion, garlic, cumin and oregano.
2. Season with salt and pepper.
3. Cover and cook on low heat for 7- to 8-hours or on high heat for 5 to 6 hours.
4. Remove the chicken thighs from the slow cooker and remove the skin and bones and shred the meat using two forks. Discard the bones and skin.
5. Return the chicken thigh meat to the slow cooker and add the cilantro and lime juice.
6.  Adjust the seasoning with additional salt and pepper, if needed.
7. Ladle into bowls and garnish with the tortilla strips, cilantro, sour cream, green onions, avocado and lime; serve hot.

ChefSecret:  I prefer to purchase whole chicken thighs. Cooking thighs with the skin and the bones adds more flavor to the chili. While this recipe specifically calls out a slow cooker, you can use an Instant Pot set to slow-cook and set the timer accordingly.

Quip of the Day: “The lady in Walgreens is looking at me like she has never seen a man put on deodorant and put it back on the shelf.”
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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, be positive, stay well, stay safe and drink responsibly. 

#Entrees #WhiteChickenChili #SlowCooker #BigGame #SuperBowl #Chicken #CannelliniBeans #GarbanzoBeans #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                         ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? In honor of National Irish Coffee Day, which was this past Wednesday, and to give you practice for the upcoming St. Paddy’s Day on March 17th (never too early to start, right?), today we’re mixing up a wonderful glass of Irish Coffee.
 
It all started when Irishman Joseph Sheridan invented the American-style Irish Coffee in 1942. The original Irish Coffee was developed to soothe and revive the spirit after a long evening of San Francisco drinking.
 
While it may be hard to believe, pre-pandemic Buena Vista Café poured 100 bottles of Irish whiskey and mixed over 2,000 Irish Coffees a day. Batched along the bar in a neat line of 28 glass goblets, the cafe pours more Irish whiskey than anyone in the world thanks to its renowned recipe. Paul Nolan had been with Buena Vista for more than 40 years and estimates that he’s poured an astounding five million Irish Coffees. That same recipe still graces the bar each day by the thousands.
 
The glass of choice at Buena Vista is a 6-ounce stemmed glass (called an Irish) that’s shaped to show off a snowy top of whipped cream. The tulip shaped glass prevents an oversized pour of coffee and keeps the ingredients in balance. Equally important is what happens before any coffee even hits the bottom of the glass. The glasses are preheated by filling them with hot water and letting them sit until warm. This keeps the coveted cocktail steaming hot through delivery to the guests.
 
Cold cream and room temperature whiskey can cause this hot drink’s temperature to plunge. To counteract that steep drop, Buena Vista keeps its coffee on the hotter side, while making sure that it stays fresh and doesn’t sit around stewing on the burner for more than 20 minutes. They use a medium Colombian roast coffee, which is the middle ground of coffee flavors. The coffee is meant to complement the drink but should never stand out—it’s  all about the delicate balance of flavors.
 
The crisp white collar of whipped cream that’s layered above the Irish Coffee is made with heavy whipping cream that’s been lightly whipped in an upright blender. This method ensures proper aeration and a slower thickening of the cream, that gives it a perfect frothy texture. Once you have the right consistency, pour the cream over the back of a warm bar spoon held just above the coffee. Raise the spoon slowly as you pour and watch the perfect Irish Coffee roar to life.
 
Ingredients 
2 white sugar cubes
4-6 ounces freshly-brewed hot coffee
1-1/3 ounces Irish whiskey (Tullamore D.E.W. preferred)
Heavy cream, lightly whipped
 
Directions

1. Preheat a 6-ounce heat-proof glass by filling it with hot water. Once warm, discard the water.
2. Add two sugar cubes to the glass, then add coffee until the glass is 3/4 full. Stir until the sugar is dissolved.
3. Add 1-1/3 ounces of Irish whiskey to the coffee and stir gently and briefly to combine.
4. Float a layer of whipped cream over the top of the coffee by pouring it gently over the back of a spoon.
5. Serve immediately.

 
ChefSecret:  Let the cream sit out for a little while so that it’s a little warmer which helps improve the whipped cream texture. Do not use an aerosol canned whipped cream.

Quip of the Day:  Too much of anything is bad, but too much good Irish whiskey is barely enough.
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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, be 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 #IrishCoffee #BuenaVista #IrishWhiskey #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                       ©Perspectives/The Consulting Group, LLC, 2023