How you doin’? This week we traveled back to Jolly Ole England to find this cocktail. The Corpse Reviver family of named cocktails are sometimes consumed as alcoholic hangover cures. Speaking tongue in cheek, the potency and characteristics of this class of drinks was thought to be able to revive even the dead. Some Corpse Reviver cocktail recipes have been lost to time, but several variations are commonly thought to have ties to the American Bar at the Savoy Hotel. Some of these recipes espoused by Harry Craddock dating back to the 1930’s are still being made today. The Corpse Reviver family of cocktails was traditionally consumed as hair-of-the-dog hangover relievers, meant to refresh after a night of heavy drinking. Revivers were popular during the late 19th and early 20th century but faded away after Prohibition. These “great” hangover cures can be divided into the following cocktails: Corpse Reviver #1, Corpse Reviver #2, Kentucky Corpse Reviver, and Savoy Corpse Reviver. Corpse Reviver #2 is the most popular variety, made with equal parts gin, Kina Lillet, lemon juice, Curaçao, and a dash of absinthe, which can be added to the combination before shaking. When the absinthe is moved around the glass, coating the edges, it provides an additional layer of flavors and aromas to the cocktail. On the other hand, the plain version known as Corpse Reviver #1 is made with two parts cognac, one-part Calvados apple brandy, and one-part sweet vermouth. I love Friday Happy Hour, don’t you? Cheers! Ingredients 1-ounce cognac 1-ounce Calvados 1/2-ounce sweet vermouth Directions
Covid-19 Quip of the Day: “If you’re refusing to wear a mask due to concerns your brain won’t get enough oxygen… sorry bub, I think that ship has already sailed.” ------------------------------------------- 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. #Cocktail #HappyHour #CorpseReviver #Cognac #Calvados #SweetVermouth #HairOfTheDog #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, Inc. 2020
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How you doin’? My friend Lisa from Crazy Richard’s Peanut Butter, asked for a fondue recipe—here it is Lisa—and there are even a couple of peanut butter options. I can’t think of a better way to entertain one’s self than with a simmering pot of chocolate fondue. I can’t remember when I first discovered my love for chocolate fondue, but I can tell you it is a child’s dream dessert come true. It’s kind of like being in Charlie’s Chocolate Factory, gazing at and inhaling those beautiful wafts of melted chocolate pools. Chocolate fondue can be made with any type of chocolate—dark, milk or white. You can use the inexpensive brown stuff or a good premium chocolate. Keep in mind that by going with dark chocolate fondue over the milk chocolate versions, you will be receiving many health benefits as dark chocolate is rich in antioxidants, which are able to fight off free radicals in the body. There is also the absence of milk in pure dark chocolate, which is beneficial for many lactose intolerant individuals. Have a little fun with flavor! It’s so easy to make a custom blend fondue using the ingredients in your pantry.
Kid’s stuff you say? Then be a little more sophisticated.
Remember, if you are making your own milk chocolate fondue, there needs to be a liquid mixed with the morsels or they will stick to the pan and scorch. Many people use half and half, others evaporated milk. This is key to creating a rich, creamy, chocolate fondue for your family. And, what’s a chocolate fondue without some dippers? Strawberries, bananas, pineapple, pound cake, pecans, almonds, and anything else you can spear with a fondue fork or dunk with a spoon will work. Anything goes! Use the right stuff. Not all chocolate is created equal. For great dark chocolate fondue, we have found that 64% dark chocolate to be about the best. If your taste leans toward lighter, you can’t beat a 32% milk chocolate for a silky-smooth milk chocolate fondue. Do it with flair. When making fondue it’s not all about how it is prepared that elevates it above the norm. Presentation is a factor almost as important as preparation. Use a good, attractive, heavy ceramic melting pot (metal fondue pots are for meat) or go crazy and put it all in a chocolate fountain and get “oohs” and “ahhs” all evening long. If it is made right, it will taste right, and then it can be dressed up to look right. Happy Dippings! Covid-19 Quip of the Day: “I’ll tell you a coronavirus joke now, but you’ll have to wait two weeks to see if you got it.” ------------------------------------------- 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 also being 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 #Brunch #Fondue #ChocolateFondue #Chocolate #DarkChocolate #MilkChocolate #WhiteChocolate #PeanutButter #CrazyRichardsPeanutButter #QuarantineKitchen #Covid19 #FeedingAmerica ©Perspectives/The Consulting Group, Inc., 2020 How you doing? This recipe came out of my restaurant, Fanny’s Fish Market, in Foster City, California. I had tasted crab cakes all over the place before putting these on the menu and I always go back to this recipe, not so much because it so easy, but that they just taste great—they’re the best. If you don’t have time to pick your own crab meat during the Dungeness season, your local fish monger usually carries the canned product. The cans are full of jumbo lump crab meat. Fanny’s original recipe has just the right amount of spices and seasonings. No need to bread the cakes before frying. They hold together well without seeming too bready. Fry the crab cakes in a mixture of butter and olive oil which gives them an amazing golden-brown crust. I made these a couple of weeks ago as a Crab Cake Benedict topped with a quick and Easy Blender Hollandaise sauce (recipe below). They’re also perfect for a crab cake sandwich. Of course, you can serve them on their own as an appetizer or a dinner entrée, with a tartar or red cocktail sauce and lemon wedge. Prep time: 10 minutes. Cook time: 10 minutes Yield: 10 to 12 crab cakes Ingredients 16 ounces lump crab meat, drained 12 saltine crackers, finely crushed 2 large eggs, separated 1 tablespoon onion, chopped 1 tablespoon mayonnaise 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon seafood seasoning 1 teaspoon baking powder 1/2 teaspoon Dijon mustard Directions
Easy Blender Hollandaise Sauce Prep time: 5 minutes Blender time: 5 minutes If you’ve ever made Hollandaise sauce yourself you probably know that it not only builds character, but muscles as well. In many culinary schools it’s known as the sauce of 1,000-strokes. It is time-consuming to make and doesn’t keep well on a steam table without breaking. When you are preparing brunch for hundreds of guests, you don’t want them to wait for their Eggs Benedict. We invented this method to keep both our guests and co-workers happy. Ingredients 5 large egg yolks 1-1/2 tablespoons lemon juice (fresh or reconstituted) 1/2 teaspoon Tabasco 1/8 teaspoon kosher salt 5 fluid ounces of unsalted clarified butter, boiling hot Directions
ChefSecret: This is a reduced quantity recipe. It works well when doubling or tripling the recipes, too. ------------------------------------------- Covid-19 Quip of the Day: I have developed the new Covid-19 testing protocol. At 5pm open a bottle of wine, smell it, then pour it in a glass. If you can smell it and taste it, you’re good. Celebrate by finishing the bottle. You are welcome! ------------------------------------------- Do you have a question or comment, want to share a favorite recipe or pictures? Send your thoughts to ed@perspectives-la.com. You can also find past blog posts at 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 #Appetizer #Brunch #CrabCakes #Crab #Hollandaise #Tabasco #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 How you doin’? Some say that chicken soup is the Jewish penicillin. Maybe that’s the perfect cure for Covid-19. What do you think? Probably not, or the good doctors at the CDC or WHO would have come up with that solution. It was once thought that the longer you simmered the soup, the more flavorful the result. Fortunately technology has enabled us to achieve that slow-cooked flavor in a shorter amount of time. With the Instant Pot, we’re able to cut down the cook time without sacrificing any of the flavor. The Instant Pot concentrates the chicken with flavor, while tenderizing the meat at the same time, resulting in a deeply flavorful soup in a fraction of the time. If you’re all about that slow-cooked flavor, but don’t have the time or patience, you’ll want to try this Instant Pot recipe. This homemade chicken soup recipe, with Matzo Balls and Egg Noodles, is easy enough for even the most challenged cook. Prep time: 15 minutes Instant Pot Cook time: 20 minutes (plus 20 to build pressure and 15 minutes for the release) Sauté & Noodle cook time: 20 minutes Yield: 10 to 12 cups Ingredients 1 tablespoon kosher salt 1 teaspoon black pepper 1/4 teaspoon turmeric 1 teaspoon paprika 1 4 to 5-pound whole chicken, giblets removed 1 small onion, sliced 2 stalks of celery, sliced 2 large carrot sticks, sliced 1 parsnip, sliced 4 cloves of garlic, whole, crushed 6 cups cold water 4-dried bay leaves 10-large allspice berries (optional) Noodles (optional) Matzo Balls (optional) Italian parsley, chopped for garnish Directions
ChefSecret: Now let’s talk matzo balls… the secret to perfect matzo balls may be to use the packaged stuff--Manischewitz Matzo Ball Mix. I have had many homemade matzo balls, but the best ones come straight from the box. Just follow the directions on the box and make the perfect balls! Okay, you say you’re a scratch cook and want to make them the old-fashioned way—well knock yourself out! Almost, But Not Quite Perfect Matzo Balls Ingredients 4 eggs, lightly beaten 4 tablespoons chicken fat (from the above soup) or vegetable oil 1 cup matzo meal 2 teaspoons salt 1/4 cup hot water 12 cups salted water for boiling Directions
Covid-19 Quip of the Day: “My husband purchased a world map and then gave me a dart and said, “Throw this and wherever it lands—that’s where I’m taking you when this pandemic ends.” Turns out, we’re spending two weeks behind the fridge. I’ve got to learn to get better at darts!” ------------------------------------------- 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. We have added a new search feature to make it easier to navigate through our blogs. ------------------------------------------- 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 #Soup #InstantPot #Bubbe #MatzoBalls #ChickenSoup #Chicken #EggNoodles #Manischewitz #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, Inc., 2020 How you doin’? One of things I miss the most during this pandemic is eating out at restaurants. I like all kinds of restaurants. California Pizza Kitchen has two menu choices that I used to go back for at least once a week—Thai Crunch Salad and Kung Pao Spaghetti. It might seem kind of funny, but I will order either one of these two off the menu before I would order a pizza. The good news is, I think we finally cracked the code on a beloved California Pizza Kitchen dish: Now you can kung pao your spaghetti and eat it too in under an hour. This recipe had all the essential ingredients that make this the perfect hybrid kung pao dish--tender chunks of stir-fried chicken are tossed with pasta, lots of toasted peanuts and a piquant sweet-and-spicy sauce. Prep time: 30 min Cook time: 30 min Yield: 4 servings Ingredients 1 tablespoon kosher salt 8 ounces spaghetti 1/2 cup peanut oil, for drizzling and frying 1 tablespoon mirin (Japanese sweet rice cooking wine) 1/4 cup low sodium soy sauce 1-pound chicken tenders, sliced crosswise into 1/2-inch pieces (you can also use chopped thighs if dark meat is preferred) 1/2 cup chicken broth 1/2 cup sweet chili sauce 1 tablespoon sambal 2 teaspoons sherry vinegar 2 teaspoons sesame oil 1/2 cup plus 2 teaspoons cornstarch 1/2 cup dry-roasted peanuts 6 scallions, cut into 1-inch pieces 3 dried chiles de arbol, stemmed and seeded 3 cloves garlic, minced 1/2 cup mushrooms (optional) Directions
Covid-19 Quip of the Day: Some sage advice—every few days or so try on your jeans just to make sure they still fit. The pajamas you’ve been wearing for the last two weeks will have you believe that all is well in the kingdom—it probably isn’t. ------------------------------------------- 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 #Kung Pao #Spaghetti #CPK #Pasta #HotSpicy #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, Inc., 2020 |
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