Boo! How you doin’? No reason to boo-hoo—don’t cry, Halloween isn’t just for kids. You, too, can relax—in or out of costume—with a cool bourbon-based cocktail. In Los Angeles we can’t send the kids out for trick or treat this year, but that doesn’t mean you have to be deprived.
 
Why not whip-up this Haunted Graveyard Halloween cocktail. It’s perfect for a Halloween party (even if it’s only for two) as it combines the tastes of fall—bourbon and maple—for a cool drink that warms you up. Plus, the creepy smoking rosemary adds a bit of spooky fun. Everyone loves a bit of theater and this maple-bourbon and orange cocktail is sure to leave you properly haunted.
 
Ingredients
1/2 cup good old American bourbon
1/3 cup American maple syrup
1 cup ice
4 orange slices
4-6 shakes of bitters (see ChefSecret)
1 sprig rosemary
 
To serve
large ice cubes
1 or 2 sprigs “smokin’” rosemary
 
Directions

1. Pour the bourbon, maple syrup and bitters into a cocktail shaker (or Mason Jar). Add the ice, orange slices and a sprig of rosemary.
2. Shake it like you mean it for at least 30 seconds.

To serve

1. Add a large ice cube to a short whisky glass and strain the prepared cocktail over the ice.
2. Garnish with one or two fresh stems of rosemary and use a kitchen blow torch or long match to set it/them on fire.

ChefSecret:  If smoking rosemary isn't your thing, you can either garnish the cocktail with an orange slice or curl of orange zest. Or use the rosemary but don't set it on fire. The fresher your rosemary the less likely it is to easily set on fire and the more likely it is to just smoke. You can leave the final rosemary garnish out of the cocktail completely. You will still get a little woodsy rosemary taste from shaking the cocktail together.
 
If you want to garnish this with something less smoky then you can add a wedge of orange, orange peel or garnish with fresh rosemary or better yet add a small piece of dry ice and it will look smokin’ good.
 
Mixing Notes: What are bitters you ask? Bitters are a concentrated mixture of alcohol and bitter or sour botanicals. The most iconic bitters is Angostura Bitters. It has the label that is too big for the bottle. This was a staple in every one of my restaurants. I know of some chefs who use it cooking some of their sauces.
 
Before the pandemic closed down most of the hospitality industry, craft bars made bitters very popular and more and more varieties are becoming available. The flavors range from normal like orange, grapefruit and lime, to downright bizarre like Mexican mole, cumin, smoky BBQ and celery.
 
Covid-19 quip of the Day: “If schools are closed for too much longer, parents will find a vaccine before the scientists do.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #HappyHour #HauntedGraveyardCocktail #Bourbon #MapleSyrup #AngosturaBitters #Rosemary #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                               © Perspectives/The Consulting Group, Inc., 2020

How you doin’? Are you being able to manage your anxieties? In California it been a rough year—fires, power outages, civil unrest, and of course, contentious elections. Tensions have been running high even as businesses are slowly trying to re-open—maybe just a little bit. Some of us may still have jobs to come back to others won’t and will have to start looking for new options.

What’s needed are fast, easy comfort foods for cooks who may now be on a budget. Which brings me to this inexpensive cheese blintzes recipe and Junior’s Deli.
 
The original Junior’s Deli opened in West Los Angeles in 1959. It had no relationship to Junior’s (cheesecake fame) in New York City. Junior’s LA was a small operation run by the Saul Brothers that mainly sold corned beef, their grandmother’s blintzes and other deli foods to go.
 
They soon moved to a new building that was more of a restaurant than a bakery near Westwood, California. Almost instantly, Junior’s became one of great local success stories for the kind of business of which dreams are made. It wasn’t because the food was so outstanding—it wasn’t. The restaurant thrived on the personality of Marvin Saul. Aside from Marv, what Junior’s had going for it was a good, friendly feel and a great location. If you had to meet a friend or business associate for breakfast or lunch, it wasn’t easily the best choice, it was the only one.  Junior’s is now gone and the building remains empty, but the ghost of old-fashioned blintzes lives on.
 
These are basic cheese blintzes—nothing fancy—develop right here in the Perspectives test kitchens. They are mild, buttery, cheesy and creamy—the ultimate comfort food! Their smell, taste and abundance are sort of imprinted on my memory. Serve these blintzes with sour cream or strawberry jam for those who liked them a little sweeter.
 
Prep time:  20-25 minutes
Batter set time: 1 hour
Crepe cook time:  10 minutes
Yield: 20 blintzes
 
Ingredients
For the crepe batter
3 cups all-purpose flour
6–7 cups 2% milk at room temperature
7 large eggs at room temperature
2 teaspoon sugar
1/2 teaspoon salt
 
For the cheese filling
3 pounds farmer's cheese (sometimes labeled “hoop” cheese)
3 large eggs
2 tablespoons butter, melted
1 tablespoon pure vanilla extract
3 tablespoons granulated sugar
1 teaspoon salt
 
To finish cook and serve 
2–3 tablespoons butter
 
Optional toppings
sour cream
strawberry preserves
fruit toppings
 
Directions
To make the crepe batter

1. Using a blender, mix all the crepe ingredients until there are no visible lumps. Set aside to let the batter rest for about 1 hour to rehydrate the flour completely and eliminate of any air bubbles.

To make the cheese filling

1. Using a mixer, mix all the filling ingredients together. Set aside while cooking the crepes.

To cook the crepes

1. Line a sheet pan with waxed paper or parchment paper.
2. Heat a nonstick, crepe pan or small shallow frying pan over medium heat before coating the pan lightly with butter.
3. Pour about 1/4 to 1/3 cup of batter into the pan and swirl it around the bottom of the heated pan to cover the pan with a thin layer of batter. Pour out any unstuck batter back in the blender jar to make sure your crepe is paper thin. 
   It’s okay to do a few practice crepes because they seldom come out perfectly the first time. Don't be discouraged if you mess up the first few crepes.
4. Cook on one side only until you can see little holes popping through and the edges come away from the sides of the pan, just a few minutes. Flip the crepe out of the pan onto parchment paper, uncooked side face down. Repeat process with the remaining batter.
5. Once the crepes have cooled, place a couple tablespoons of the cheese mixture in the center of the cooked side of the crepe.
6. Roll the filled crepe skin like a burrito—tuck the sides in and then roll the crepe over the cheese to create a small sealed envelope. The uncooked side of the dough forms the outside of the blintz that will be cooked to finish.
7. Place the completed blintz with the seam down on the lined sheet pan. You can use more or less cheese filling based on your preference, but don’t overfill or it will burst.

To finish cook and serve

1. Heat the butter in a medium pan, add a few blintzes at a time and sauté until golden brown, a few minutes on each side to heat through.
2. Serve the blintzes with sour cream, strawberry preserves or your favorite fruit topping.

To prepare and serve later

1. Freeze the blintzes on baking sheet. When firm, transfer to freezer bags. Keep frozen until ready to eat; then sauté and serve.

 
ChefSecret:  Farmer’s or hoop cheese looks like very small curd, dried cottage cheese. You can also substitute farmer’s cheese with ricotta cheese. What are you going to do with all the subpar test crepes?
Eat them, silly—they delicious coated with cinnamon-sugar, so enjoy your mistakes.

Covid-19 Quip of the Day:  I was just wondering, why do stores have signs, 'Guide Dogs Only', the dogs can't read and their owners are blind?
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Dessert #Brunch #Crepes #Blintzes #CheeseBlintz #JuniorsDeli #CheeseBlintzes #RestaurantConsultant #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? The end of the year is not only about apple and pumpkin pies… many of us love cheesecakes and frozen pies that don’t easily lend themselves to rolled out pastry crusts. As a Consumer Research Food & Restaurant Consultant, I suggest to our friends and clients that they might want to prepare a crushed crumb crust. The most recognizable is a graham cracker crust, most commonly used for cheesecakes.
 
These crushed crumb crusts are not only perfect for cheesecakes, but also key lime pies, cream pies, ice cream pies and frozen pies all of which call for tender crumb crusts made of crushed crackers, wafers or cookies instead of rolled pastry dough crusts to hold the fillings. Below are two of my favorites that work for a variety of fillings—Graham Cracker Crumb Crust and Salty Peanut-Pretzel Crumb Crust. Marry these two crusts up with your favorite filling. After baking, these two crusts also work well with any Instant Pot prepared pie.
 
                                          Graham Cracker Crumb Crust
Ingredients
1-1/2 cups finely ground graham cracker crumbs (about 15 graham crackers)
1/3 cup granulated sugar
2 tablespoons dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
 
Directions

1. Preheat your oven to 350⁰ F.
2. Break the graham crackers into smaller pieces. Using a food processor, pulse in short bursts until you've got coarse crumbs. (You can always do it the old-fashioned way by putting the graham cracker pieces in a large, heavy-duty resealable plastic bag. Leave a small opening in the top of the bag to allow air to escape. Using a little pressure, roll a rolling pin over the plastic bag. Continue rolling the pin over the bag until the cookies are broken into coarse crumbs).
3. Add the sugars, cinnamon and salt to the food processor bowl and pulse, followed by the melted butter, pulse again. Adding a bit of salt enhances the sweet flavor of the crumb crust. (if you’re not working with a food processor, work the butter into the crumbs with a wooden spoon or your hands until the butter is evenly distributed.
4. Deposit the crumb mixture into a 9-inch springform pan or pie pan; there's no need to grease the pan.
5. Use your hands or a flat-bottomed glass to press the mixture evenly into the bottom and sides (if desired) of the pan. To avoid crumbs getting into the filling, press firmly to ensure the crust is well compacted.
6. Bake the crust for 8-10 minutes.
7. Let it cool completely before adding the filling.

ChefSecret: Graham cracker is the standard, but you can use shortbread, chocolate cookies (Oreos), chocolate wafers, vanilla wafers, gingersnaps (I love ginger snaps), pretzels, cereal, or nuts, too—the basic method will stay the same.
 
                                       Salty Peanut-Pretzel Crumb Crust
Ingredients
2 cups mini pretzels
1/4 cup plus 2 tablespoons roasted, salted peanuts
2 tablespoons light brown sugar
4 tablespoons unsalted butter, melted and cooled
 
Directions

1. Preheat your oven to 350⁰F.
2. Add pretzels, peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining.
3. Pulse in the butter until well combined.
4. Press the crumb mixture into the bottom of a 9-inch springform pan.
5. Bake the crust until light golden and fragrant, about 6 to 8 minutes.
6. Set pans on a rack to cool completely before filling.

 
Covid-19 Quip of the Day:  “I’ve had a lot of things to think about over the last 6 months.  One is, if a speech impaired child signs swear words, does his mother have to wash his hands with soap?”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Dessert #Baking #Crust #Cheesecake #Pie #GrahamCrackers #Peanuts #Pretzels #NPB  #NationalPeanutBoard #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? 你好嗎 (Nǐ hǎo ma). One of the most popular dishes of my Chinese restaurant, China Rose, was Moo Shu Pork. Sometimes called Chinese tacos or Burritos, it is a typical stir-fried dish in northern China. It's made with strips of pork, green onions, mushrooms, and scrambled eggs, all rolled into small, thin pancakes that have been brushed with hoisin sauce.
 
Moo shu has all the attributes that bring people back to dishes like this—called, “Come Back Flavor.” It is customized at the table with sauces and it requires some participation in assembling it. In China most waiters will use two spoons to dish up the stir fry into the Mandarin pancakes, but it is more fun when you do it yourself.
 
In its traditional northern Chinese version, moo shu pork (木须肉 / mùxūròu) consists of sliced pork tenderloin, cucumber and scrambled eggs, stir fried in sesame or peanut oil together with bite-sized cuttings of wood ear fungus (black mushrooms) and enokitake mushrooms. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (usually huangjiu).
 
In the United States, moo shu seems to have appeared in Chinese restaurants in New York City and Washington, D.C., around 1966, receiving mention in a New York Times guide to Washington, D.C., restaurants published in that year. One of the first restaurants in Manhattan to serve the dish was Pearl's, one of the best known New York City Chinese restaurants to serve non-Cantonese food in the 1960s. A 1967 article in The New York Times called out another of the first restaurateurs to serve the moo shu in Manhattan, Emily Kwoh, the owner of the Mandarin House, Mandarin East, and Great Shanghai restaurants. The dish was also early on the menu at Joyce Chen's, a pioneering Mandarin-style restaurant in Cambridge, Massachusetts.
 
Now try the China Rose version moo shu… it is pretty spectacular.
 
Prep time:  30 minutes
Marinade time: 1 hour
Cook time:  15 minutes
Yield:  8 servings (serving size: 2 filled pancakes)
 
Ingredients
For the marinade
2 tablespoons low-sodium soy sauce
2 tablespoons Chinese rice wine or sake
1 teaspoon dark sesame oil
2 teaspoons cornstarch
1-1/2-pounds boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
 
For the filling
10 dried shiitake mushrooms
1/2 cup (1-inch) sliced green onions
3 tablespoons minced garlic (about 12 cloves)
2 tablespoons minced peeled fresh ginger
1/4 cup dried wood ear mushrooms (about 1/4 ounce)
3 tablespoons Chinese rice wine or sake
3 tablespoons low-sodium soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon granulated sugar
1/4 teaspoon black pepper
1 tablespoon vegetable oil, divided
2 large eggs, lightly beaten
3 cups thinly sliced Napa (Chinese) cabbage stalks
4 cups thinly sliced Napa (Chinese) cabbage leaves
2 tablespoons Chinese rice wine or sake
 
For the sauce
1/2 cup hoisin sauce
1 tablespoon low-sodium soy sauce
 
Assembly
16 Mandarin Pancakes (see recipe below or substitute small, thin flour tortillas)
 
Directions
To make the pork marinade

1. Combine the soy sauce, rice wine, oil and 2 teaspoons cornstarch in a zip-top plastic bag. Add the pork. Seal the bag and marinate in refrigerator for 1 hour, turning occasionally.
2. Remove pork from bag and drain. Discard any remaining marinade.

To make the filling

1. Pour boiling water over the dried shiitake mushrooms in a bowl; cover and let stand 20 minutes.
2. Drain; discard mushroom stems, and thinly slice mushroom caps.
3. Combine sliced mushroom caps, green onions, garlic and ginger in a small bowl; set aside.
4. Pour boiling water over the wood ear mushrooms in a separate bowl; cover and let stand 20 minutes. Drain; cut mushrooms into thin slices. Set aside.
5. Combine rice wine, soy sauce, cornstarch, sugar and black pepper in a small bowl; stir well with a whisk. Set aside.
6. Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the pork, and stir-fry 3 minutes. Remove pork from pan.
7. Add 1-1/2 teaspoons vegetable oil to pan. Add eggs; stir-fry 30 seconds or until soft-scrambled.
8. Add shiitake mushroom mixture; stir-fry 1-1/2 minutes. Add cabbage stalks; stir-fry 30 seconds.
9. Add the wood ear mushrooms, cabbage leaves and rice wine; stir-fry 1 minute.
10. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thickened.
11. Place pork mixture on a platter for table service.

 
To make the sauce

1. Combine hoisin sauce and soy sauce.
2. Spread about 1-1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with 1/2 cup pork mixture; roll up.

                                                   Mandarin Pancakes
Prep time: 10 minutes
Cook time: 10 minutes
Yield:  16 pancakes (serving size: 2 pancakes)
 
Ingredients
2 cups all-purpose flour
1 cup boiling water
1 1/2 tablespoons dark sesame oil
 
Directions

1. Lightly spoon the flour into dry measuring cups; level with a knife.
2. Combine flour and water in a large bowl. Stir until a soft dough forms.
3. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes).
4. Shape the dough into a 1 1/2-inch-thick log.
5. Divide the dough into 16 equal portions.
6. Roll each dough portion into a 6-inch circle on a lightly floured surface.
7. Brush 8 pancakes evenly with oil.
8. Top each with one of the remaining pancakes, gently pressing together.
9. Heat a medium nonstick skillet over medium-high heat.
10. Place 1 pancake stack in pan and cook 1 minute on each side or until slightly puffed.
11. Remove from pan, and cool. Peel pancakes apart.
12. If not using right away, you can store them up to two days. Add a sheet of wax paper between each pancake and wrap them in food film. When ready to serve, take them from the refrigerator and allow them to come to room temperature.

 
ChefSecret:   I really like the taste of straight hoisin sauce and usually just smear that on the pancake. You only need a little.  I also like to drizzle the hoisin in the cut end of the moo shu pancake.

Covid-19 Quip of the Day: “Being on lock down proves one thing. Behind every angry woman stands a man who has absolutely no idea what he did wrong.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #Pork #MooShuPork #ChinaRose #Hoisin #R&D #RestaurantConsultant #MenuDevelopment #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? Have you ever wondered why steaks taste so much better at The Palm, Maestro’s or Ruth’s Chris steak houses than they do off your own backyard grill? It’s the dab of butter that is placed on top that slowly melts adding a ton of flavor. It’s not just any butter but a compound butter and most likely Maître’d Butter.

What exactly are compound butters? Compound butters (beurre composé) are mixtures of butter and other good ingredients. They are used to enhance the flavor in various dishes, kind of like a sauce, but much easier. It is softened butter, whipped together with various sweet or savory ingredients. While the concept is simple, the potential flavor combinations are complex and endless.
 
You can pair baguettes, scones, rolls, pancakes, waffles or cornbread with sweet compound butters flavored with orange or lemon zest, maple syrup, honey or cinnamon. Savory compound butters can include garlic, shallots, parsley and lemon (Maître’d Butter) perfect for steaks or even ground lobster shells, butter and lemon zest in Lobster Butter as an enhancement for seafood.
 
Compound butters can be made at home or a limited number of flavors can be purchased commercially. Try making your own. A compound butter is made by just whipping additional elements, such as herbs, spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, rolled and frozen until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables, used as a spread or to finish various sauces.
 
Here are five recipes to get you started, but the combinations are endless and use the same technique. Be creative… think about your favorite flavor combinations and make your own flavor thrills with your own custom compound butters.
 
                                                       Maître’d Butter
 Ingredients
1 tablespoon chopped shallots
1 tablespoon chopped garlic
2 tablespoons chopped fresh parsley
1 stick (1/2 cup) unsalted butter, room temperature
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
 1/8 teaspoon ground black pepper
 
Directions

1. Pulse the fresh shallots, garlic, and parsley in food processor until fine.
2. Whip butter in mixer using whip attachment on high speed.
3. When butter is fluffy, turn speed down to low and add remaining ingredients, including the herbs.
4. Using either parchment paper or food film, roll the mixture into a cylinder 1 inch in diameter.
5. Freeze.
6. After frozen, cut as needed into 1/2-ounce portions.
7. Don’t forget to label and date.

 
How to use and serve

• Place a butter disk on top of cooked steak, chicken or fish
• Sauté shrimp in the butter
• Serve with grilled or boiled ears of corn
• Brush on grilled vegetables

 
                                              Cinnamon Maple Butter
 Ingredients
1 stick unsalted butter
1 tablespoon pure maple syrup
3/4 teaspoon ground cinnamon
 
Directions

1. Whip butter in mixer using whip attachment on high speed.
2. When butter is fluffy, turn speed down to low and add remaining ingredients.
3. Using either parchment paper or food film, roll the mixture into a cylinder 1 inch in diameter.
4. Freeze.
5. After frozen, cut as needed into 1/2-ounce portions.
6. Don’t forget to label and date.

 
How to use and serve

• Spread it on toast
• Place a butter disk on top of pancakes or waffles
• Spread on cornbread
• Serve with baked sweet potatoes

 
                                                  Gorgonzola Sage Butter
 Ingredients
1 stick unsalted butter
2 ounces crumbled Gorgonzola cheese (or bleu cheese)
1 tablespoon minced fresh sage
1/2 teaspoon salt
 
Directions

1. Whip butter in mixer using whip attachment on high speed.
2. When butter is fluffy, turn speed down to low and add remaining ingredients.
3. Using either parchment paper or food film, roll mixture into a cylinder 1 inch in diameter.
4. Freeze.
5. After frozen, cut as needed into 1/2-ounce portions.
6. Don’t forget to label and date.

 
How to serve

• Place a butter disk on top of grilled steak, chicken or pork tenderloin
• Melt and brush on shrimp skewers
• Use in baked potatoes
• Spread on warm dinner rolls

 
                                                  Jalapeño Lime Butter
 Ingredients
1 stick unsalted butter
1/2 jalapeno pepper, seeded, seamed and minced very finely
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon white pepper
 
Directions

1. Whip butter in mixer using whip attachment on high speed.
2. When butter is fluffy, turn speed down to low and add remaining ingredients.
3. Using either parchment paper or food film, roll mixture into a cylinder 1 inch in diameter.
4. Freeze.
5. After frozen, cut as needed into 1/2-ounce portions.
6. Label and date.

 
How to serve

• Brush on grilled or boiled ears of corn
• Place a butter disk on top of grilled or roasted meat, chicken, fish or shrimp
• Brush on grilled vegetables

 
                                                  Orange Honey Butter
 Ingredients
1 stick unsalted butter
1 tablespoon honey
2 teaspoons finely grated orange zest
 
Directions

1. Whip butter in mixer using whip attachment on high speed.
2. When butter is fluffy, turn speed down to low and add remaining ingredients.
3. Using either parchment paper or food film, roll mixture into a cylinder 1 inch in diameter.
4. Freeze.
5. After frozen, cut as needed into 1/2-ounce portions.
6. Label and date.

 
How to serve

• Spread on toast or cornbread
• Serve with warm scones
• Serve with baked sweet potatoes

ChefSecret:  This all sounds yummy, but I can’t eat dairy. What else can I use? The two best things to use are margarine (which is a one for one replacement for butter) or refined coconut oil, which softens easily and solidifies when refrigerated. It will add a coconut note to the compound flavor, but that can only be a good thing when you add complementary ingredients, such as curry powder, lime juice and cilantro.

Covid-19 Quip of the Day: I’m so excited today!!! It’s time to take out the garbage.  What should I wear?
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Sauce #CookingBasics #CompoundButter #ThePalm #Maestros #RuthsChris R&D #FoodConsultant #ProductDevelopment #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                ©Perspectives/The Consulting Group, Inc., 2020