How you doin’? I was driving back from Flagstaff, Arizona a  week ago and we were already four days into spring, but you’d never have known it. We drove through snow, sleet, rain, hail, lightning and high winds for miles and miles. We stopped in at a convenience store to get out of the worst of the weather and there we saw a bright spot sitting right on the front counter—a Peeps display—letting us know that spring was really here and that Easter was just around the corner.
 
I’ve loved Peeps since I was just a child, but I’m here to tell you that Peeps are not just an Easter candy or just for kids! You can do all kinds of recipes with Peeps… one of my favorites is a happy hour Peeptini—perfect for a spring party or Easter brunch. Try one, and you might just find yourself making this adorable cocktail all spring long. And, by the way the Peeps folks make Peeps for the end-of-year holidays as well. 
 
Marshmallow vodka (yes, that’s a thing—Google it) provides the Peeptini with that classic Peep flavor. You can go an easier way by adding vanilla to plain vodka. You can also use store-bought vanilla syrup or make your own by adding vanilla beans to a simple syrup recipe (Lesson #48) and let it steep for an hour or so.
 
Garnish the Peeptini in order to demonstrate your creativity, add a little fun and a smile. I like to add a sparkling sugared rim, but you can do it your way. Just remember you need a floating yellow or pink Peep to make the cocktail a complete masterpiece.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1/2 ounce vanilla syrup, plus more for the glass rim
1 tablespoon sparkling pink sanding sugar
1 tablespoon sweetened shredded coconut processed into a powder
1-1/2 ounce marshmallow vodka
1 ounce heavy cream
1/2 ounce grenadine (adds a pink color)
1 yellow Peep chick or bunny
 
Directions

1. Chill a martini glass in the freezer until cold, about 15 minutes, if desired.
2. Place some of the vanilla syrup on a shallow plate. On a separate shallow plate, mix the sanding sugar and coconut.
3. Dip the rim of the glass into the syrup and then into sugar/coconut mixture; set aside.
4. Fill a cocktail shaker with ice. Add vodka, cream, grenadine and 1/2 ounce of vanilla syrup.
5.  Cover and vigorously shake it (like you mean it) until the outside of the shaker is very frosty, about 20 seconds.
6. Strain the cocktail into the prepared glass.
7. Garnish the cocktail with Peep chick.

ChefSecret:  Peeps are owned and made by Just Born Inc, a candy company located in Bethlehem, PA.

• Peeps were once made by hand and took nearly 30 hours to be “born.”
• It took 50 women 27 hours from start to finish to make the Peeps mostly because it took the marshmallow a long time to cool before it could be packaged.
• Just Born makes about 5.5 million Peeps each day in a variety of shapes and colors.
• The original Peep had two small wings coming off the back of each bird.
• Even from the very beginning, the company made bunnies in addition to chicks and very quickly introduced other shapes.
• An estimated one-third of all Peeps purchased are not eaten but instead used for decorations or for craft projects.
• Not everyone loves to eat the marshmallow candies. They can be "a little bit polarizing.” There are Facebook hate groups dedicated to disliking Peeps, why?

 
Quip of the Day:  Easter's just a hop, skip and a jump away and we couldn't be more egg-cited.

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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 #Peeptini #Peeps #MarshmallowVodka #Coconut #Grenadine #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                       
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Growing up in SoCal and loving sweets I had three favorite places where I liked to get special treats—C.C. Browns, Hollywood (the inventors of the hot fudge sundae), Will Wright’s, Beverly Hills (the richest and bestest ice cream in town—20% butterfat) and Blum’s, West Los Angeles (Coffee Crunch Cake—recipe below). These sweet shops best represent my happy years, high styles and wonderful youthful memories.
 
Once I got my driver’s license and I was the treator, I was no longer dependent on a parent to drive me to one of these places. I had mobility and quickly discovered that my 16- and 17-year-old dates love these places and desserts, too! But with all these choices my all-time favorite was Blum's and their Coffee Crunch Cake.
 
In San Francisco there were two Blum’s… one on Union Square and a second one in the basement of the Fairmont Hotel. It turned out these were places where people wanted to meet on a regular basis to eat. While they had an old-fashioned café menu the one reason that so many of us remember Blum's with such fondness is their Coffee Crunch Cake. It was the perfect special occasion cake or as a mid-afternoon treat.
 
When Blum's closed all their locations in the 1970’s, everyone thought the recipe for Coffee Crunch Cake—a well-kept secret—was lost forever. But as often happens, someone was able to reconstruct the secret formulation and wanted to share it with a new generation. Today you can share my sweet memories with your loved ones right in your own kitchen.
 
The cake is a simple, light sponge cake (chiffon-style) flavored with a touch of lemon and pure vanilla. It is frosted with a rich heavy whipped cream spread thinly between the layers and on the sides and top. The pièce de resistance… it’s covered with crushed bittersweet coffee crunch candy (honeycomb confection). The blend of textures of soft cake, silky frosting and crunchy confection are fantastic, proving the whole is better than the sum of its parts. It will be an instant classic on your table.
 
The directions are a bit long. Don’t let this put you off, the result is well worth the effort. If you allow enough time and follow the step-by-step directions, you will have a yummy winner every time—it’s failure-proof. Remember, a party without cake is just another meeting.
 
Prep time:  45 minutes
Bake time:  50 to 55 minutes
Cool time:  45 to 55 minutes, plus 1 hour (for the crunch)
Assemble time:  20 minutes
Refrigerate time:  1 hour
Yield:  12 servings
 
Ingredients 
For the cake
1-1/4 cups cake flour, sifted
1-1/2 cups granulated sugar, divided
1/2 teaspoon kosher salt
6 large egg yolks
1/4 cup water
7 to 8 large egg whites (about 1 cup)
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon freshly-grated lemon zest
 
For the coffee crunch
Unflavored vegetable oil
1 tablespoon baking soda, sifted
1/4 cup strong brewed coffee
1-1/2 cups granulated sugar
1/4 cup light corn syrup
 
For the frosting
2 cups heavy cream
3 tablespoons confectioners’ sugar
2 teaspoons pure vanilla extract
 
Directions
To make the cake

1. Adjust a rack in lower third of oven and preheat an oven to 350˚F.
2. Sift the flour with 3/4 cup granulated sugar and salt onto a sheet of wax or parchment paper; set aside.
3. Using an electric mixer, beat the egg yolks with 1/4 cup granulated sugar until thick and pale yellow.
4. Add the water and beat until thickened, about 4 minutes.
5. Whisk the egg whites in bowl of a heavy-duty mixer just until frothy.
6. Add cream of tartar and whisk until soft peaks form.
7. Add the remaining 1/2 cup granulated sugar in a steady stream, whisking until thick, stiff, glossy peaks form, about 2 to 3 minutes.
8. Whisk in the vanilla, lemon juice and lemon zest.
9. Pour the yolk mixture over the egg whites. Fold together with a rubber spatula.
10. Using a metal spatula, scoop up a third of the flour mixture and sprinkle over mixture the egg mixture, fold in with a rubber spatula.
11. Repeat two more times just until ingredients are incorporated.
12. Gently pour the batter into an ungreased 10- inch round tube pan with removable bottom (like an angel food pan). Level the top of the better with a rubber spatula.
13. Bake for 50 to 55 minutes, or until the top springs back slightly when lightly touched.
14. Remove from oven and invert the pan over a long-necked bottle to cool for about 45 minutes.
15. To remove the cake from pan, slip a flexible metal spatula down one side of the pan; slowly go around the perimeter to release the cake. When sides are free, push up on bottom to release the cake.
16. Tilt the cake, with removable bottom still attached, and gently tap the bottom against the counter to loosen the cake. Rotate the cake, tapping a few more times, until it appears free. Cover the cake with a wire rack, and invert; remove the bottom of pan.

To make the fabulous coffee crunch topping

1. Generously oil a large-rimmed sheet pan.
2. Sift the baking soda onto a sheet of parchment paper; set aside.
3. Combine the coffee, sugar and corn syrup in a heavy, 4-quart saucepan.
4. Place over medium-low heat, stirring occasionally, until sugar dissolves. When the mixture is clear and begins to boil, increase the heat to medium-high and cook until mixture reaches 290⁰ F on a candy thermometer. Toward the end of cooking (around 270⁰-280⁰ F), stir occasionally to prevent mixture from scorching and becoming too foamy). Remove from heat and stir in baking soda (mixture will foam up fiercely).
5.  While still foaming, pour the mixture out onto the oiled baking sheet. Do not spread.
6. Let the crunch cool undisturbed for at least 1 hour.
7. After the crunch has cooled, crush into very small chunks. (Place between 2 sheets of parchment paper and tap or roll with rolling pin.)
8. Store in an airtight container.

To make the frosting

1. In a large mixer bowl, combine the cream, confectioners’ sugar and vanilla.
2. Beat the cream mixture until it holds soft peaks.

To assemble the cake

1. Slice the cooled cake horizontally into 3 equal layers using a serrated knife.
2. Spread the whipped cream between each layer, carefully stacking layers.
3. Spread the remaining whipped cream over the top and sides of cake.
4. Refrigerate until ready to serve.
5. Just before serving, place a sheet of parchment paper on a baking sheet, and generously sprinkle top and sides with the coffee crunch allowing the excess to fall onto the parchment paper so you don’t lose any.
6. Cover and store any uneaten cake in the refrigerator.

ChefSecret:  Chiffon cakes can be a bit finnicky. When you review the recipe, you’ll find there is not any leavening—baking powder or baking soda. The rise is strictly predicated on the whipped eggs whites and yolks which makes the cake susceptible to falling if they are disturbed during the baking or cooling process. Don’t make too much noise. Don’t be heavy footed and create vibrations and don’t open the oven door to see how it’s doing. Follow these precautions and you will have a light, fluffy and delicious sponge cake ready to frost and CRUNCH.

Quip of the Day: “Cake never asks me dumb questions—cake understands me.”
 
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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 #BlumsCoffeeCrunchCake #CCBrowns #WillWrights #Blums #Honeycomb #Dessert  #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Avocado toast is so passé these days, yet toast remains one of our most favorite foods—and we like it in all its forms.

Hot toast, golden brown, buttered and delicious right out of the toaster. It’s a joy and a comfort any time of day—with a wonderful aroma-filled cinnamon shake-on, perched on the side of a breakfast plate or smothered with peanut butter. Toast is also a terrific midnight snack. But we also like fancy, grilled dinner toast, the kind that frames the sides a steaming bowl of mussels and garlic-infused broth.
 
Mushroom & Egg Toast falls somewhere between humble home toast and restaurant toast. It’s sourdough, lovingly slathered in olive oil and a pinch of flake salt, grilled, and then piled up with a creamy herb cheese, oyster mushrooms, and a crispy fried egg. The mushrooms are cooked in miso, vinegar, herbs, and aromatics, so they’re meaty and intensely savory. Break that lush egg yolk over the top of them, and you have a rich, satisfying dish, full of flavor and chewy, crunchy, creamy texture. What more could you ask for?
 
You can serve this dish any time of day. It makes a phenomenal brunch, and an easy, midweek dinner, served with a green salad and a bottle of wine—kind of a pleasant mix of both comfort and luxury.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  1 to 2 servings
 
Ingredients 
4 teaspoons olive oil, divided
1 tablespoon minced shallots
1 teaspoon minced garlic
4 ounces oyster mushrooms
2 teaspoons sherry vinegar
1 teaspoon honey
1 tablespoon white miso paste (found in the Asian section)
2 tablespoons unsalted butter, divided
1 teaspoon minced chives
1 large egg
2 slices sourdough bread (cut on bias)
2 tablespoons garlic and herb cheese spread (I prefer Boursin Garlic & Fine Herbs Spread)
1/4 teaspoon flaky sea salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1/4 cup microgreen salad mix for garnish
1 to 2 teaspoons balsamic salad dressing
 
Directions
To prepare the mushrooms

1. In a medium sauté pan, warm 3 teaspoons of the olive oil over medium heat. Add the shallots and garlic and sauté until fragrant, about 30 seconds.
2. Next, add the mushrooms. Let them sauté a little in the pan. Cook until the water released from the mushrooms has evaporated and they begin to caramelize.
3. Add the sherry vinegar and toss together.
4. Add the honey and miso and toss again to combine.
5. Add in 1 tablespoon of the butter and sauté until it’s melted and incorporated with the miso, about 1 minute.
6. Toss in the chives, season to taste with salt and pepper, and set the mixture aside.

To make the egg

1. In a medium, non-stick pan, melt the remaining tablespoon of butter over medium heat.
2. Crack the egg into the pan and fry it until the whites are set and the edges begin to crisp. Remove the pan from heat and set it aside. Be careful not to overcook; leave the eggs slightly runny.

To make the toast

1. Preheat a grill pan to high.
2. Drizzle the remaining olive oil on the sourdough slices and season lightly with the salt and pepper.
3. Place the bread slices down onto the grill pan, press lightly, and cook for 30 seconds, or until the bread is golden brown.
4. Flip the bread over and grill the second side.

To assemble the toast

1. Transfer the grilled bread slices to plates. Spread each slice with about a tablespoon of seasoned cheese, and then top each with the mushroom mixture, the egg, and a pinch or two of greens.

ChefSecret:  You can use whole wheat or girthy seedy or nutty breads instead of French bread if you prefer.

Quip of the Day:  If loving mushrooms is wrong, I don’t want to be right.
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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. 

#Breakfast #Brunch #Eggs #Mushrooms #Sourdough #Mushroom-Egg-Toast #Boursin #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? In celebration of women’s month we thought it might be a good idea to feature the alcohol beverage of a woman-owned distillery--Sipsong.  Sipsong (you gotta love the name) is located in Northern California just an hour north of the San Francisco Bay in beautiful Sonoma County. Part of their creativity is that they are fortunate to be surrounded by all things rich in flavor, whether it be food meticulously prepared by some of the world’s finest chefs, or world class wineries.
 
Their founder, Tara Jasper, grew up in this flavor-topia. She spent the last 40  years traveling the world, yet has always found herself returning to this place of abundant epicurean aromas and flavors. She has been searching for ways to share Sonoma County bliss with the world and it seems that she’s done just that!
 
Following her heart has led her to create Sipsong. They are ‘Distilling The Moment—the moment when you taste something you never want to forget, whether it be a cocktail that found just the right balance or the perfect gin and tonic. They craft small batch spirits with a focus on gin intended for the refined palate in search of that moment of pure delight. Check out the gin that was awarded a double gold at the prestigious San Francisco World Spirits Competition with their Fight Like a Girl cocktail.
 
Prep time:  5 minutes (does not include making Pomegranate Grenadine)
Yield:  1 strong cocktail
 
Ingredients 
2 ounces Indira Gin (Sipsong)
1/2 ounce pomegranate grenadine
1/2 ounce fresh lemon juice
1/2 ounce Fever Tree light tonic
10 pomegranate seeds or thin-cut blood orange wheel garnish
 
Directions

1. Add the gin, pomegranate grenadine, lemon juice and shake in a cocktail shaker with ice for 30 seconds.
2. Add the tonic and about 10 fresh pomegranate seeds then pour over ice into a stemmed glass.

ChefSecret:  Pomegranate seeds are optional… you could use a thin slice of blood orange or lemon instead.
 
                                    Make your own Pomegranate Grenadine
16 ounces pomegranate juice (Pom-Wonderful)
16 ounce sugar
2 ounces pomegranate molasses
1 teaspoon orange flower water
 
Directions

1. Heat the pomegranate juice and sugar just enough to melt sugar on the stove top.
2. Add the molasses and orange flower water, stirring until the sugar is completely dissolved.
3. Homemade Pomegranate Grenadine will keep in refrigerator for 1 month.  It’s great in ice tea and lemonade, too.

​Quip of the Day: “I believe in being strong when everything seems to be going wrong. I believe that happy girls are the prettiest girls. I believe that tomorrow is another day, and I believe in miracles.”                                                                                                                                                                                      …Audrey Hepburn
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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 #FightLikeAGirl #PomegranateGin&Tonic #PomegranateGrenadine #WomensMonth #TaraJasper #Sipson #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ​

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? There’s a Strawberry-Rhubarb Pie in your future. But first… some important information.
 
The people at Allrecipes always come up with very useful information. Here is something you should read carefully and abide by the warnings.
 
When we were kids, we were often warned not to eat certain things because "they're poisonous." Ever wondered if those warnings had any basis in fact, or if they were nothing but a combination of hand-me-down myths and an easy way for parents to scare the food out of children’s mouths? As it turns out, most of the things we were told were true. Though most will not cause death, they will often produce enough gastrointestinal distress that you might wish you were dead. Take heed—here are some of the most commonly cautioned food items that are, in fact, toxic to one degree or another.
 
Rhubarb Leaves
When I was growing one of the major harbingers of spring was the appearance of rhubarb in the produce section of my local store. It just looked like harmless red celery to me, but I knew that a strawberry-rhubarb pie was soon to appear at my local Marie Calendar’s Pie Store. We were always forbidden from touching the rhubarb ourselves as the leaves were supposedly poisonous… absolutely true.
 
The rhubarb stalks are edible and perfectly safe for a berry pie, but rhubarb leaves are not something you want to consume. They contain a notable concentration of oxalic acid—which can not only produce very unpleasant gastro symptoms, but it also prevents the absorption of calcium, a nutrient we all need. Oxalic acid, though a natural compound found in a number of plants, is the active ingredient in the cleaning product Bar Keepers Friend, if that tells you anything. Having said that, you'd need to eat quite a few rhubarb leaves to do any major harm, but it really is safer just to avoid them altogether. It's also a good idea to make sure your pets do not have access to rhubarb plants.
 
Cherry Pits
Cherry Pits contain cyanide, and cyanide, is not anything you want to ingest. The good news is that the pit must be cracked open to be really dangerous, so if you were to accidentally swallow a whole one, you should be okay. But I'd still advise you to avoid swallowing one, and if you do find yourself in that position, play it safe and call your doctor.
 
Apple Seeds
Yes, Apple Seeds are on the "things you should not eat list." Once again, cyanide is the culprit here. But as with cherry pits, swallowing a few whole apple seeds should not cause any health problems. Seriously though, just don't make a habit of ingesting these nasty little back seeds.
 
Uncooked Kidney Beans
Now, it's hard to imagine a scenario where you would eat a dried, unsoaked, uncooked kidney bean, but still...don't. Kidney Beans contain a large amount of lectins. Similar to oxalic acid, lectins are often referred to as an "antinutrient." And lectins will produce a whole host of highly unpleasant gastrointestinal symptoms. It only takes a few to cause these symptoms, so soak your Kidney Beans and fully cook them before enjoying. It is also best not to use uncooked Kidney Beans in a slow cooker.
 
Elderberries
Don't panic… ripe, cooked Elderberries are just fine and add great healthy benefits to your diet. But the unripe berries, the leaves, and the bark contain both cyanide and lectins. The consequences of consuming any of the above are not good.
 
If you have an Elderberry tree in your backyard, be warned not to eat the tempting little fruit directly from the tree.
 
Nutmeg
I always assumed eating Nutmeg was an urban myth where eating (or smoking) it could get you "high." I never tried that. My nutmeg consumption is basically limited to Christmastime. Turns out, it is possible, but you'd have to eat a whole lot of Nutmeg. Long before you felt that kind of effect, you would be very ill. There is an oil in Nutmeg, called myristicin, that's to blame. That said, a dusting on your eggnog, or a bit in your baked goods, is just fine.
 
Potatoes (Don’t panic, read on)
Sometimes older Potatoes or ones that have been exposed to too much light, will start to turn green. Glycoalkaloids (solanine) are the "bad guys" in this scenario, and they will yield incredibly unpleasant physical effects if consumed. If a Potato has the barest hint of green, and it's otherwise firm, unsprouted, unwrinkled, and smells like a potato, and if a pass or two with the vegetable peeler clearly removes any trace of green you can go ahead and use them. However, you should never, ever eat green Potato flesh, nor sprouts on a Potato, nor the area around the sprouts.
 
Mangoes
Don't worry, I am not going to tell you to forgo eating mangoes, one of the world's great pleasures. However, do be aware, they contain urushiol. The other common plant filled with urushiol is poison ivy. However, eating the delicious flesh of a mango is no problem; just avoid eating the skin, bark, and leaves. And for most people, managing the unpeeled fruit is not a problem while you peel it.
 
Poinsettias
While not a food, many of us love to fill our homes with these beautiful bright red plants each December. Someone on the news will inevitably warn us that death is around the corner if we eat a leaf. Now, while it is true that ingesting a few leaves will give you an upset stomach, and that contact with the plant's milky sap can cause an itchy rash, the Poinsettia is not a murderer in Santa's clothing. Should you eat them? No. Should you try to avoid the sap if you break off a stem or a leaf? Yes. But if you happen to "mess up" on either front, I believe that you'll live through December. So feel free to decorate with abandon as long as you are careful about keeping the poinsettias out of reach for children or pets.
 
All of the above facts are certainly not intended to frighten anyone but having reliable information is never a bad thing, and I believe that these bits of information are worth knowing. If you know that you are severely allergic or susceptible to the dangerous compounds in any of these foods, you should completely avoid them.
 
ChefSecret:  Here’s my recipe for a perfect Strawberry-Rhubarb Pie with Crumb Topping
Prep time:  20 minutes
Bake time:  1 hour
Yield:  8 servings
 
Ingredients
For the pie crust
1 single pie crust your favorite pre-made recipe or store-bought
Egg wash for brushing on the pie edges 1 yolk + 1 tablespoon water
 
For the crumb topping
1-1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon nutmeg
1/2 teaspoon apple cider vinegar
1/8 teaspoon kosher salt
1/2 cup unsalted melted butter (1 stick)
 
For the pie filling
3 cups strawberries washed and sliced into large pieces
3 cups rhubarb washed and sliced into ½-inch slices
1 teaspoon lemon zest
2 teaspoons freshly-squeezed lemon juice
3/4 cup granulated sugar granulated
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons cornstarch
1/8 teaspoon kosher salt
 
Directions
Baking the pie crust

1. Preheat oven to 400° F.
2. Line a sheet pan with parchment or foil. Baking the pie on top of a lined sheet tray will help catch pie filling juices in case of any spills over.
3. Lay your pie crust into a 9-inch pie pan, leaving a 1-inch edge. Crimp or fold the edge into a pattern or decoration of your choice.
4. Chill the crust until ready to fill. This is an important step to avoid the decorative edge from shrinking in the oven.

To make the crumb topping

1. Combine the flour, sugar, nutmeg, apple cider vinegar and salt.
2. Stir in the melted butter until fully combined.

To make the pie filling

1. Measure all the ingredients into a bowl and stir to combine. It’s that easy.

To assemble the pie

1. Brush the pie edges with egg wash (1 yolk + 1 tablespoon water). This will create a golden color when baked.
2. Pour in the fruit filling, distributing evenly.
3. Top with the crumb topping right away. If the fruit filling sits in the raw pie crust for too long before being baked, the crust could become soggy.

To bake the pie

1. Bake in the center of a 400⁰ F oven for 20 minutes then reduce the heat to 350⁰ F. (The higher heat at the beginning of baking will set up the edges of the pie crust.)
2. Bake at 350⁰ F for an additional 30-40 minutes. Check for color halfway through and tent with foil if the top starts to brown too quickly.
3. Bake until the filling is bubbling around the edges and the topping is a blond to golden brown color.
4. Remove from the oven and let fully cool before slicing. The filling will need to set up.

Quip of the Day: “I usually cut my pie into four pieces. I don’t think I could eat all eight.”
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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, 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 #Strawberry-RhubarbPie #ToxicFoods #Dessert  #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2023