...from the Perspectives' KitchenHow you doin’? “Don’t slam the damn door!” This could often be heard when my mother was baking a Chiffon Cake. She thought that vibration and loud noise would make a Chiffon Cake fall. A Chiffon Cake is a very light (and fragile) cake made with vegetable oil, eggs, sugar, flour, baking powder and flavorings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening makes it easier to beat air into the batter. It is a super light and fluffy cake made with a meringue (egg white) base. The texture is airy and cloud-like with a subtle sweetness and flavor. Chiffon Cakes are similar to angel food cakes; however they are richer in flavor and darker in color as they use eggs yolks in the base batter rather than just egg whites. Chiffon Cake was invented by an insurance agent, Harry Baker, in Los Angeles. In 1927, he came up with an unusual cake that was light and fluffy, more tender than angel food and more flavorful than sponge cake. It became the toast of Hollywood. Henry Baker baked the recipe for almost two decades for the Brown Derby Restaurant before he decided to sell his recipe to General Mills food company, which made him a millionaire. My Chiffon Cake is a favorite for birthday parties. Serve with fruit or decorate with Williamsburg Butter Frosting. Prep time: 30 minutes Bake time: 1 hour, 5 minutes Cool time: 2 hours Yield: 6 to 8 servings Ingredients 2 cups sifted cake flour 1-1/2 cups granulated sugar 1 tablespoon baking powder 1 teaspoon kosher salt 7 large eggs, separated, divided 3/4 cup cold water 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 teaspoon lemon extract 1/2 teaspoon cream of tartar 1 recipe Williamsburg Butter Frosting (see ChefSecret below) Directions
ChefSecret: Williamsburg Butter Frosting recipe. Williamsburg Butter Frosting You don't have to make a Williamsburg Orange Cake to enjoy this creamy and buttery Williamsburg frosting made with orange liqueur. Make sure your cake has cooled completely. Ingredients 1/2 cup butter, softened 4-1/2 cups confectioners' sugar 3 tablespoons orange liqueur 1 tablespoon freshly grated orange zest Directions
Quip of the Day: Life is a cake and love is the icing on top of it. Without love, it becomes difficult to swallow life. -------------------------------------------------- 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 #Dessert # ChiffonCake #Meringue #WilliamsburgButterFrosting #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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…from the Perspectives’ Happy Hour BarHow you doin’? Long Island Iced Tea is a strange cocktail. It tastes as innocent as all get out, yet it has 2-1/2 ounces of strong booze in every drink—sometimes more depending on the bartender. As other similar tales of bartender lore, Tennessee and New York feud over this boozy drink's origin. No matter which side you're on, it's a bold, but delicious, choice. The closest we’ve come to proper credit would have to be Bob "Rosebud" Butt who we think invented the Long Island Iced Tea on Long Island, in the 1970s. Maggie Lacasse, Director of Communications for Discover Long Island said he created the cocktail as part of a contest while working at the Oak Beach Inn. As we mentioned, the Long Island Iced Tea is a mix of various alcohols, lemon juice and cola. This gives the drink a sweet and tangy taste, with a kick from the alcohol. The cola also gives the drink a tea-like color and a slight bitterness, which is balanced out by the sweetness of the triple sec. You can give my recipe a mix or save the time and bother and let a professional bartender put it together behind the bar. Ingredients For the sour mix 1/2 cup water 1/2 cup granulated sugar 5 tablespoons freshly squeezed lemon juice 4 tablespoons freshly squeezed lime juice 3 tablespoons grapefruit juice For the cocktail 1/2 ounce gin 1/2 ounce white rum 1/2 ounce white tequila 1/2 ounce vodka 1/2 ounce triple sec 1-1/2 ounce homemade sour mix OR 3/4 ounce freshly squeezed lemon juice AND 1/2 ounce simple syrup Coca Cola, to taste Directions To make the sour mix
ChefSecret: Where you can, always use fresh-squeezed lemon and lime juice. Quip of the Day: There are 5 Ps of world class bar service--Pride, Passion, Preparation, Professionalism and Presentation. ------------------------------------------- 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. Cheers! #Cocktail #HappyHour #LongIslandIcedTea #Rum #Tequila #Vodka #Gin #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Test KitchenHow you doin’? Every time we write a recipe to be published it gets sent to the test kitchen to be cooked or baked to make sure that everything works—it’s the way we’ve always done it. Yesterday, I had to laugh so hard I thought I would pee in my pants. I handed off this recipe to one of our team members and the picture on the side is how it turned out. Part of the implied instructions is: Measure all ingredients and have them at your side before you start. Follow the recipe exactly, do not take short cuts. Usually with new kitchen team members they line up all the ingredients so they can be accounted for. That way we can be sure all the ingredients have been measured correctly. Well, yesterday we were rushed and let our guard down and didn’t properly check out the ingredients. Our baker measured out 1-pound (2 sticks) of unsalted butter instead of 8-ounces (1 stick) of unsalted butter (the way it was written). The butter was also very soft, warmer than room temperature, and we were short half of the crystalized ginger, honey and molasses granules. Instead of packing it in for another day, our baker made the cookies with substitutes anyway. How’d did they turn out? Well, I can say they were definitely buttery, light on ginger flavor and flatter than a pancake. Some were crisp, others weren’t. It wasn’t perfect but they were sweet and interesting so I guarantee you that with our hungry hordes in the test kitchen they will be fully consumed. Please do me a big favor… when in doubt, follow the friggin’ recipe exactly! Prep time: 15 minutes Cool time: 60 minutes Bake Time: 12 minutes Yield: 2-1/2 Dozen Ingredients 3/4 cup chopped crystallized ginger 1 tablespoon ground ginger 1 cup granulated sugar 8 tablespoons (1 stick) unsalted butter, softened 1/3 cup molasses 1 large egg (room temperature) 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup honey granules (Amazon) or 2 tablespoons honey 1/4 cup molasses granules (Amazon) or 1/4 cup dark brown sugar 2 teaspoons baking soda 1/4 teaspoons fine ground black pepper 1 tablespoons ground cinnamon1/2 teaspoons ground nutmeg 1/4 cup turbinado sugar (Sugar-In-The-Raw), for dipping Directions
Quip of the Day: My doctor asked if anyone in my family suffered from mental illness and I said, "No, we all seem to enjoy it.” ------------------------------------------- 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 #GingerCookies #FollowTheRecipe #Molasses #Ginger #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen How you doin’? One of the best dishes served at my China Rose restaurant were our Lettuce Wraps bursting with complex Asian flavors. They are delicious and a great idea for entertaining or a family-style meal. I know this is a pretty bold claim but China Rose Beef or Chicken Lettuce Wraps that you can make at home are far better than those served in most Chinese restaurants. It may be bold, but it’s true! This Lettuce Wrap recipe is one that took a lot of sweat and tears working at Sea World (the restaurant not the park) in Hong Kong. So, here is the best of my years of trial and error, and lots of taste-testing, to get it just right. To serve, allow each guest to spoon a portion of the meat mixture into a lettuce leaf. Wrap the lettuce around the like a burrito and enjoy! Prep time: 20 minutes Cook time: 15 minutes Yield: 6 to 8 servings Ingredients 16 Boston Bibb or butter lettuce leaves 1 tablespoon peanut cooking oil 1 pound lean ground beef or ground chicken 1 large onion, chopped 1/4 cup hoisin sauce 3 tablespoons minced garlic 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 2 teaspoons minced pickled ginger (red ginger, if you can find it) 1 dash Asian chili pepper sauce, or to taste (Optional) 1 (8 ounce) can water chestnuts, drained and finely chopped 1-1/2 cup chopped green onions (tops and bottoms) 2 teaspoons Asian roasted (dark) sesame oil Directions
ChefSecret: To add a little crunch and make this this dish very special, add 1/4 cup chopped roasted peanuts. Quip of the Day: Why is lettuce the most loving vegetable? Because it’s got heart and a head. -------------------------------------------------- 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. #Entrees #Appetizers #LettuceWraps #ChinaRose #AsianBurrito #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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