How you doin’? I had a paper route that bordered on Pico Boulevard adjacent to Beverly Hills. When I used to collect for the Mirror Newspaper, I always had enough money to stop by the local Winchell’s Doughnut shop. This was one of the first stores in the chain.
 
On one visit I saw who I thought was the “boss man.” I sat down with my box of freshly made delicious doughnuts and listened to him train his new employees. When he was done, I went over to the counter and introduced myself. I told him I was looking to move up in the job market world and asked him for a job. He asked me how old I was. That when he told me that being only 12 years old I would have to wait about 4 years to work at Winchell’s.
 
He told me that he was Vern Winchell, the owner of the new chain.  He told me that after he was discharged from the army he spent all his money on used equipment—basically a fryer and mixer—and opened his first shop for under $500.  He told me that never wasted anything and showed me what he made from all the left-over doughs—apple fritters. Mr. Winchell would have learned this technique from his military experience by gently rolling all the dough in a large heap, adding some apple pieces, then cutting them into irregular shapes and deep fry them.  Mr. Winchell’s apple fritters were the very best.
 
Winchell’s grew to be a fairly large west coast franchise, so much so that Winchell’s bought out Denny’s restaurants several years later. Perspectives was hired to work with Denny’s in the mid 1980’s… that’s our paths crossed once again.
 
While this isn’t the original, original recipe it makes up one hell of an Apple Fritter—one that Vern would be proud of—I certainly am.
 
Prep time: 30 minutes
Fry time: 4 minutes per batch
Yield:  Serves 10
 
Ingredients 
For the fritters
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1-1/2 teaspoon ground cinnamon
1/3 cup whole milk
2 large eggs
3 tablespoons unsweetened applesauce
1 large Honeycrisp apple (sweet-tart style), peeled, cored, and small diced
1 large Granny Smith apple, peeled, cored, and small diced
Vegetable oil, for frying
Spray oil, as needed
 
For the glaze
2 cups confectioners’ sugar
1/4 cup, plus 2 tablespoons whole milk
1 teaspoon pure vanilla extract (or 1/2 teaspoon almond extract

Directions
To make the fritters:
1.    In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
2.    Make a well in the center of the dry ingredients.
3.    In a small bowl, whisk together the milk, eggs and applesauce until combined.
4.    Pour the wet ingredients into the center of the dry ingredients, and using a rubber spatula, stir until just combined.
5.    Fold in the diced apples until evenly distributed.
6.    Fill a Dutch oven or heavy-bottomed pot with 1-1/2-inches of vegetable oil and fit the pot with a candy thermometer.
7.    Heat the oil to 375⁰ F.  Adjust the heat as needed to maintain this oil temperature while frying.
8.    Line a rimmed baking sheet with paper towels.
9.    Grease a 1/4-cup scoop or measuring cup, a large flat spatula and a rubber spatula with non-stick spray.
10. Portion 1/4 cup of batter for 1 fritter, transfer the batter to the flat spatula, and using the rubber spatula, press the batter to 1/2-inch thick. Carefully scrape the flattened fritters off the spatula and into the hot oil, frying in batches of 3 or 4 fritters for 2 minutes on each side until dark brown.
11. Use a slotted spoon to transfer the fritters to the paper towel-lined sheet pan to drain.
12. Repeat steps 10 and 11 with the remaining batter, spraying the utensils as needed to prevent sticking.
13. Let the fritters cool completely before glazing.

To make the glaze:
14. Set a wire rack into a rimmed sheet pan.
15. In a small bowl, whisk together the confectioners’ sugar, milk and vanilla extract.
16. Place each fritter in the glaze, turning it to coat both sides, and shaking off any excess glaze.
17. Place the glazed fritters on the wire rack to drip and dry, 15 minutes.
18. Then, Enjoy!

ChefSecret: It is important to flatten each fritter to 1/2-inch thickness in order for them to fry all the way through--so don’t skip that step.  Leftover fritters can be stored at room temperature in a with the lid slightly askew for up to 3 days.

Quip of the Day: "All you need in this world is love and donuts.”
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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, 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.
 
#Donuts #Doughnuts #AppleFritters #Winchells #Breakfast #Snack #Dessert #Kids #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Yes, it’s Saint Paddy’s Day! What are you drinking tonight? Here’s one for our Irish friends who may live in Mexico. It’s The Irish Cactus cocktail bringing together an unlikely duo creating a simple, creamy cocktail.
 
It’s a surprising cocktail owing to the hints of the tequila that come through the creamy liqueur when you least expect it. It’s a little on the sweet side, but with a little tequila kick.
 
Not only is this a great St. Patrick’s Day drink, it’s perfect for any Happy Hour, and for a dessert drink, too. And it's so simple to make that it will become one of your at home happy hour favorites, too.
 
Prep time:  3 minutes
Yield:  1 cocktail
 
Ingredients
1 ounce white tequila
2 ounces Irish cream liqueur
A few drops of green food coloring (don’t go overboard, just enough to let people know it’s for the holiday)
 
Directions

1. In an old-fashioned glass filled with ice, pour the tequila and Irish cream.
2. Stir well and serve.

​ChefSecret:  You don’t need to use an expensive aged tequila, white tequila is a great choice for this cocktail. For the Irish cream I used Baileys which is the best-known Irish cream, but there are other brands available as well. I used one of those large ice cubes to reduce dilution—nobody wants to drink a watered-down creamy drink.

St. Paddy’s Quip of the Day:  May the Irish hills caress you. May her lakes and rivers bless you. May the luck of the Irish enfold you. May the blessings of St. Patrick behold you.
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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, 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 #IrishCactus #IrishCream #Baileys #Tequila #StPatricksDay #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Corned beef is made from a cut of meat called brisket. It’s a great piece of meat that can be cooked using several different methods. I love barbecued or smoked brisket, Texas-style. There is also a wonderful Jewish preparation which, if long-braised in tomato and vegetables, creates a wonderful holiday meal.

And then there is my beer-braised preparation with a proprietary Guinness brine that takes on a new dimension of flavor—but then again there is darn little that Guinness doesn’t make better.
 
Brisket used to be an inexpensive cut of meat—it isn’t anymore. What is brisket? It is a cut of meat from the breast or lower chest of a steer. Beef brisket is one of the nine beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly over time to make it tender.
 
Why the long cook time? This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying out during the prolonged cooking which is necessary to break down the connective tissue. Water (wine or beer) is necessary for the conversion of collagen to gelatin, which is the hydrolysis product of collagen.
 
In this recipe I combine brisket with onions, bay leaf, veggies, a robust Guinness stout, and molasses. The result is a corned beef that emerges from the slow cooker fork-tender and juicy. It’s full of delicate spice and has a pleasing sweetness. The vegetables are fragrant and richly flavorful, having braised in the hearty broth made by the meat and aromatics.
 
If you’re looking for things to do with the leftover corned beef, try tossing it with shredded potatoes for a great corned beef hash, tucked into a taco with cabbage and avocado, or the classic, layered on a sandwich with a soft cheese and loads of horseradish.
 
Prep time:  20 minutes
Slow cook time:  10 to 12 hours
Cool time:  5 to 10 minutes
Yield:  4 servings
 
Ingredients 
3 to 4 pounds corned beef brisket
6 medium potatoes, peeled and quartered
2 medium yellow onions, peeled and quartered
6 carrots, peeled and chopped
2 tablespoons minced garlic
2 large bay leaves
12 ounces Guinness Extra Stout
3 tablespoons molasses
1 small cabbage, cut in large wedges (optional)
 
Directions

1. Place the prepared potatoes, onions, carrots, garlic and bay leaf in the bottom of the slow cooker.
2. Trim excess fat from brisket and set it on top of the veggies.
3. In a small bowl, whisk together the molasses and beer and pour it over the meat and vegetables.
4. Cover the slow cooker and cook on the low heat setting for 9 to 11 hours until the meat is tender.
5. If you want to include the cabbage, add it one hour before the corned beef is finished so that it can cook through.
6. When the brisket is done, let it cool for 5 to 10 minutes, skim off the topical fat and then cut the brisket into thin slices against the grain.
7. Serve with the vegetables.

ChefSecret:  I use Guinness Stout because it’s dark and chewy and it gives the meal some natural caramelized back notes. If you need a gluten-free option, a dry hard apple cider is a perfect substitute.

Quip of the Day:  “What do you call two ears of corn having a fight?  Corn Beef!”
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Do you have a question or comment?  Send your thoughts to\].  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.

#Entrees #CornedBeefAndCabbage #Brisket #Potatoes #Cabbage #Carrots #StPatricksDay #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? If you’re bored with the same-old, same-old salads, try adding a tangy twist to your repertoire.
 
This tangy and flavorful dressing has a smooth 'zip' to it because of nutritional yeast and garlic powder. It's a great dressing for salads of any kind. It works great as a dipping sauce as well.
 
Anyone who is looking for something different will definitely enjoy this dressing. The best part is that it takes only minutes to make. Vegetarians will love it for its protein- packed, light, clean taste.
 
Prep time:  10 minutes
Yield:  2 cups—16 servings
 
Ingredients 
1 cup olive oil
1 cup nutritional yeast (I prefer Bragg)
2/3 cup tamari (gluten-free soy sauce; I prefer Kikkoman)
1/2 cup cider vinegar
1/2 cup lemon juice
2 tablespoons garlic powder
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
 
Directions

1. Blend olive oil, nutritional yeast, tamari, cider vinegar, lemon juice, garlic powder, basil, oregano, and thyme together in a food processor or blender until dressing is smooth.
2. Store in an airtight container in the refrigerator for up to two weeks.

 
ChefSecret: The lemon juice is the key ingredient to heighten freshness and brightness of flavor. Adding a thin slice of lemon to a sandwich does the same thing.
 
Quip of the Day: “Your mind is a garden, your thoughts are the seeds. You can grow flowers or you can grow weeds.”
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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, 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. 

#SaladDressing #AsianDressing #Tamari #Bragg #CiderVinegar #VeganDressing  #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? St. Patrick’s Day is next week (yes, already!) and we wanted to give you a jump on this one so you had time to gather the special ingredients.
 
This New Age Old Fashioned is perfectly bright green for St. Patrick’s Day. A classic Old Fashioned is great with a grilled filet steak, but my delicious St. Patrick’s Day New Age Old Fashioned is made to accompany lamb.
 
This whiskey cocktail is made with three flavors of mint—mint jelly, mint syrup (for color) and, of course, fresh mint in the glass—plus an extra sprig of mint to garnish the finished drink.
 
Ingredients 
1 Bordeaux maraschino cherry
1 mint sprig
1/4 ounce Monin brand mint syrup
1/4 orange wheel
1/2 teaspoon mint jelly
1 dash Angostura bitters
1 dash Fee Brothers mint bitters
2 ounces Dewar’s 12-year-old scotch
ice
Garnish: mint sprig
 
Directions

1. Add the cherry, mint sprig, mint syrup, orange wheel, mint jelly, Angostura bitters and mint bitters into a mixing glass with a splash of water and muddle, carefully crushing into a paste-like consistency.
2. Remove the spent fruit skins, husks and crushed leaves and stems, but keep the flavored paste in the mixing glass.
3. Add the scotch and ice and stir until well-chilled.
4. Strain into a rocks glass over fresh ice.
5. Garnish with a mint sprig.

​ChefSecret:  DRINK RESPONSIBILY!

Quip of the Day:  “Irish toast to love--I have known many, and liked not a few, but loved only one, and
 this toast is to you.”
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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.
-------------------------------------------
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.
 
                                                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2023