How you doin’? Some of the best baking is standard at Christmas time, but why do you have to wait to get a cookie as good as this one until the year-end holidays?
 
This recipe is for Classic Vanilla Sugar Cookies. They are just as delicious as they are beautiful! The secret is Nielsen-Massy Madagascar Bourbon Pure Vanilla Extract https://tinyurl.com/39mz2bjn. Every drop contains over 400 naturally occurring flavors that create a myriad of flavor thrills. If you haven’t baked homemade cookies lately, to time to break the cookie famine with Classic Vanilla Sugar Cookies. 
 
The earliest form of Julsockerkakor was actually a Viking pre-Christian pagan ritual. The  tradition of the It is commonly believed to have originated in Norway, at a time when pagan masses worshiped Thor, the god who traveled in his chariot drawn by two goats. During the Yule holiday, they would disguise their appearance by dressing in a goatskin and go from house to house carrying a goat head these guys really knew how to have a great time).

Christian missionaries modified the tradition and separated its meaning from Paganism. The Yule Goat became one of the oldest Scandinavian and Northern European Yule and Christmas symbols and traditions. In Denmark, the figure of the Yule Goat remains a common Christmas ornament. It is often made out of straw, has a red ribbon around its neck, and is found under the Christmas tree. Scandinavian immigrants brought this tradition to America.
 
Prep time:  10 minutes
Chill time:  1hour
Bake time:  8 minutes
Yield:  7 dozen
 
Ingredients 
16 tablespoons unsalted butter
2 cups granulated sugar, divide--plus extra for topping,
2 large beaten eggs
1/4 cup cream
2 teaspoons pure vanilla extract (I prefer Nielsen-Massey Madagascar Bourbon Vanilla)
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1 large slightly beaten egg white
 
Directions

1. Preheat the oven to 350⁰ F.
2. Cream the butter and gradually add 1 cup of sugar.
3. Add the eggs and continue to beat until light and fluffy.
4. Beat in the remaining cup of sugar.
5. Add the cream, and then the vanilla extract.
6. Add the flour, baking powder and mix well.
7. Chill the cookie dough for at least 1 hour.
8. Roll out the chilled dough; about 1/4-inch thick on a lightly floured board.
9. Cut the dough sheets with 3-inch cookie cutter.
10. Brush the cookie rounds with the beaten egg white and sprinkle with raw sugar (or decorate with other colored sugar or cookie decorations).
11. Bake about 8 minutes

​ChefSecret: ​These cookies may also be decorated after baking with colored icing.

Quip of the Day: I could give up cookies, but I'm no quitter.
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Baking #Julsockerkakor #VanillaSugarCookies #Nielse-Massey #BourbonVanilla #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? I like Guinness… I like to drink it. I like to cook with it, and I like to mix it with other beverage ingredients. It is the best liquid to use when making a rich chili. I like Guinness for a happy hour cocktail when mixed with vanilla ice cream making a Guinness Stout Float.
 
Here’s my make-it-yourself delicious Guinness Stout Float that consists of just two—count ‘em—ingredients, dark stout Guinness beer and vanilla ice cream. You can add Baileys as an Irish option! This adult float is sure to make your summertime Irish hamburger cook out a complete success.
 
Prep time:  5 minutes
Yield:  2 servings
 
Ingredients 
6 scoops vanilla ice cream (I prefer the richness of Ben & Jerry’s)
2 - 11.2 ounces bottles of Guinness Stout
2 ounces Baileys Irish Cream (optional)
 
Directions

1. Add three scoops of vanilla ice cream to a tall (ice cream float) glass.
2. Next, slowly pour Guinness beer over top. You will only use 1 bottle of beer during the official pouring of the two floats and then top off with the remaining bottle as you drink the rest.
3. If using Baileys, pour an ounce over the Stout.
4. Serve immediately with a straw!

ChefSecret: You can add whipped cream or spike freshly made whipped cream mixed with Baileys or Whiskey. A drizzle of chocolate sauce is delicious, too. If you don't have vanilla ice cream on hand you can also use chocolate ice cream. Also, you don't have to use three scoops of ice cream. That is just what I prefer, I love ice cream. You can put less or more of the ice cream depending on your whims and tastes. The size of your glass will dictate the amount of Guinness Beer you can fit in the glass.

Quip of the Day:  Tragedy at the Guinness Brewery:

Paddy O'Reilly works at the Guinness brewery. One day Mrs. O'Reilly gets a knock on the door. It's the manager of the brewery; he tells her there was a terrible accident and her husband drowned in a vat of Guinness.
​
She is devastated and finally manages to sob... “please tell me he went quickly and didn’t suffer.”
The manager replied, “I’m afraid not mam, in fact he got out 3 times to pee.
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #HappyHour #GuinnessStoutFloat #GuinnessStout #BaileysIrishCream #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? It’s not hard to be green especially if it’s key lime green—Key Lime Pie. Key lime pie is an American dessert consisting of a graham-cracker or chocolate wafer crust, an egg custard (primarily egg yolks, sweetened condensed milk, and key lime juice) and a topping of either whipped cream or meringue. The sweet and tart pie originated in Key West, Florida, in the late 19th century.
 
The use of canned sweetened condensed milk is an essential ingredient because fresh milk and refrigeration were uncommon in the isolated Florida Keys until the 1930s. There are numerous variations of the dessert, and a nontraditional twist is the chocolate-dipped key lime pie sold on a stick in Key West.
 
Key Lime Pie—named the official pie of Florida in 2006—is found in restaurants throughout the Florida Keys although the same cannot be said of the tart key limes. The small yellowish orbs have not been commercially grown in the Keys in decades, mostly because of damaging hurricanes and citrus canker, a plant disease. I use a hybrid Key Lime found in mesh bags in the produce section of upscale stores. Though the limes are still occasionally grown privately, even in backyards, many pies are made with imported Key Limes or pasteurized bottled juice.
 
Prep time:  30 minutes (include baking the crust)
Instant Pot cooking time:  30 minutes
Natural release time:  15 minutes
Cool time:  2 hours
Chill time:  3 hours
Yield:  1 9-inch pie serves 5 to 6 people
 
Ingredients 
For the pie crust
1-1/4 cups graham cracker crumbs (about 20 crackers)
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted and cooled
 
For the key lime pie filling
1 tablespoon key lime zest
1/2 cup key lime juice
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
2 tablespoons cornstarch
 
For the key lime pie topping
1 cup cold heavy whipping cream
1/4 cup granulated sugar
1/4 cup sour cream
1/2 tablespoon key lime zest for garnish
 
Directions
To make the crust

1. Heat the oven to 325°F.
2. Lightly coat a 7-inch springform pie pan with butter.
3. Prepare the bottom and sides of the springform pan with parchment paper and butter again.
4. Combine the graham cracker crumbs, sugar, salt and melted butter in a food processor and pulse until moist crumbs form.
5. Transfer the crust mixture to the prepared springform pan and press evenly into the bottom and up the sides of the pan.
6. Bake the crust until lightly browned, about 10 to 15 minutes. Transfer to a wire rack to cool completely.

To make the filling and bake

1. Add 1 tablespoon lime zest into a large bowl, then add the freshly squeezed key lime juice.
2. Add the condensed milk, egg yolks and cornstarch and whisk until all the egg yolks have been incorporated and the zest is speckled throughout the mixture. 
3. Pour into the cooled crust.
4. Using the handles on an Instant Pot trivet, carefully lower the filled springform pan into the Instant Pot.
5. Carefully add two cups of water to the Instant Pot around the springform pan. Loosely cover the springform with foil.
6. Set the pressure to HIGH for 30 MINUTES.
7. Let the pot NATURALLY RELEASE for 10 MINUTES. Carefully remove the lid. The filling will be set around the edges and the center may wobble slightly when touched. The filling will set up as it cools.
8. Carefully lift trivet by the handles and transfer the springform pan to a wire rack and let cool completely… at least 2 hours before adding the key lime topping.

To make the topping

1. In a large bowl, whisk the heavy cream, sugar and sour cream with an electric mixer fitted with the whisk attachment, or by hand, until medium peaks form; do not overbeat.
2. Pile the cream on top of the cooled pie and swirl and “swoosh” with a spoon or rubber spatula.
3. Sprinkle with the 1/2 tablespoon key lime zest.
4. Refrigerate for at least 4 hours or overnight before serving.
5. Store the any leftover pie refrigerated for up to 3 days.

ChefSecret:  There is a difference in taste between fresh Persian limes and fresh key limes. In a pinch you can use Persian limes but expect a little more tartness to the final pie.

​Quip of the Day:  “When you’re dead you don’t know you’re dead… all of the pain is felt by others. The same happens when you’re stupid.”
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #InstantPot #KeyLimePie #KeyLimes #KeyWest  #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
  
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Summertime is grillin’ time and there is nothing quite as wonderful as a beautifully grilled, flame-kissed ribeye steak.
 
Why is it that many of the simplest dishes are the most feared? This is especially true if the goal of the dish is to transform a single ingredient, like poached eggs, whipped cream or, yes, even a grilled steak. All these dishes lean on unique techniques and the right timing, which can feel mysterious until you’ve gotten the hang of it.
 
Grilled steak can be even more intimidating because there’s a grill, fire and the expense of a great piece of meat involved. A really nice cut of steak can cost big bucks.
 
To my taste there’s really no substitute for the flavor you get from grilling steak. And once you get the hang of it, grilled steak is one of the quickest, easiest meals around. It’s practically a convenience food. It’s also one of the most satisfying dinners to make. Nothing beats the primal joy that comes with pulling a perfectly seared, tender, juicy ribeye off the grill. So, here are couple of my tips to turn you into a grilling professional.
 
Temper time:  1 hour before grilling
Prep time:  5 minutes
Grill time:  10 to 12 minutes
Rest time:  5 minutes
Yield:  1 serving
 
Ingredients 
1-1/2- to 2-inch thick ribeye steak
Salt and pepper to taste
More to learn in the ChefSecret below
 
Directions

1. Remove the steak from the refrigerator about 1 hour before cooking. Getting the steak up to room temperature will help it cook more evenly and sear more quickly, so you don’t overcook it.
2. Lightly score the fat cap.
3. Prepare a charcoal grill or heat a gas grill to high.
4. Pat the steak dry with a paper towel. Drying the steak before it goes on the grill will help it sear, giving you great, even grill marks.
5. Season generously with salt, but don’t use the pepper until after the meat is cooked so it won’t burn.
6. Place the steak on the grill directly over the hot coals and cook with the lid off, so the top of the steak doesn’t overcook; cook for about 2 to 3 minutes.
7. Turn it (don’t flip it) 90 degrees and cook for another 2 minutes. Turning the steak will give you nice, crosshatched grill marks.
8. Now, flip the steak over and cook it for 4 to 5 minutes, repeating the turn for cross-hatching.
9. Remove the steak from the grill when the internal temperature reaches 120⁰ F on an instant-read thermometer.
10. Allow the ribeye to rest on a cutting board, tented in foil, for another 5 to 7 minutes. This helps the meat reabsorb the juices and will also raise the temperature by about 10⁰ F.
11. Slice the steak against the grain.
12. Season it with a pinch of salt and pepper.

ChefSecret:  You can substitute the salt and pepper with Montreal Seasoning for a well-rounded flavor. I like to glaze the ribeye with balsamic vinegar when I take it out of the refrigerator for perfect grill marks and a touch of sweetness.

Quip of the Day:  I’ve got beef with anyone who doesn’t appreciate a good ribeye steak.
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Entree #Dinner #Grill #SteakOnTheGrill #Ribeye #FlameKissed #DontFearTheFlame #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’?  With all that’s going on in the news, I couldn’t resist adding this cocktail to our Survival Guide giving me “Bragging” rights. 
 
The P*rn Star Martini is a passion-fruit-flavored cocktail made with vanilla-flavored vodka, Passoã, passion fruit juice, and lime juice. It is traditionally accompanied by a chilled shot glass of prosecco. The cocktail was created in 2002 by Douglas Ankrah.
 
The P*rn Star Martini is not a true martini, but is one of many drinks that incorporate the term martini into their names. The P*rn Star Martini was the most ordered cocktail in the United Kingdom in 2018.
 
Although the name has proved controversial, Ankrah denied that he named it to be deliberately provocative. In interviews, Ankrah claimed he used the "p*rn star" name to evoke "a stylish and confident drink...[that's]...pure indulgence, sexy, fun and evocative."
 
In 2019, British retailer Marks & Spencer renamed their P*rn Star Martini products to Passion Star Martini, following complaints that the name normalized pornography.
 
Ingredients 
2 fresh passion fruits, divided
2 ounces  vanilla flavored vodka
1/2 ounce Passoã passion fruit liqueur
1/2 ounce vanilla sugar simple syrup
1/2 ounce freshly squeezed lime juice
2 ounces Brut champagne
 
Directions

1. Wash 2 fresh passion fruits and cut them in half.
2. Scoop out the seeds and add the flesh of 3 halves into your shaker. Keep last passion fruit half for garnish.
3. Add the next 4 ingredients (all but champagne).
4. Shake with ice and fine strain into chilled coupe glass.
5. Garnish:  by floating strips of the other half fresh passion fruit.

ChefSecret:  While not as well-known as other liqueurs, Passoa isn’t exactly new to the cocktail scene either. It was created in 1985 by the Remy Cointreau group, launched to the European market in 1986 and went worldwide in 1994.
The liqueur, in the form of a red liquid, comes in a black bottle and has an alcohol volume of 14.9 to 20% - depending on the country. The original version of Passoã contains passion-fruit juice from Brazil. One can also pair Passoã with tonic and a lime squeeze.

Quip of the Day:  If CNN released photos of Stormy Daniels and Trump do you know what he’d call them? Fake Nudes!
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #HappyHour #P*rnStarMartini #PassionFruit #BraggingRights #StormyWeather #MemorialDay #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2024