…from the Perspectives’ Kitchen Boo! Trick or Treat and all the rest. How you doin’? I wanted to start out with a Halloween greeting that fits the season. Did I scare you? No? BOO! How’s that? Here's a Halloween treat recipe you can make with the kiddos in less than an hour! REESE'S Peanut Butter Pumpkins (available wherever candy is sold) are adorned with spindly pretzel legs and sweet little candy eyes in this quick, Halloween-inspired recipe the whole family will love. REESE'S Peanut Butter Pumpkin Spiders are perfect for making with little ones—let them get creative and customize their yummy spiders with extra legs or a third eye! Ingredients 8 REESE'S Peanut Butter Pumpkins 32 large pretzel twists (2-1/2- to 3-inch) 1/4 cup HERSHEY'S Milk Chocolate Chips 16 candy eyes Directions
ChefSecret: Be careful not to burn the chocolate in the microwave or you will have to start all over again. Quip of the Day: Skeletons don't have the guts to dress up as anything for Halloween. ------------------------------------------- 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. 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. #HalloweenTreats #SpookySpiders #PeanutButterPumpkinSpiders #Reeses #Hersheys #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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…from the Perspectives’ Kitchen How you doin’? Plums are still in season and this rich, moist Plum Coffee Cake with a crisp Oatmeal Streusel Topping is perfect for fall! The cake is a sour cream coffee cake swirled with cinnamon and brown sugar, studded with ripe black plums and topped with a buttery oat topping flavored with cinnamon and nutmeg. You can never have enough cinnamon. Serve the cake alongside a hot cup of coffee or tea… or a cold glass of milk! The key to making a good coffee cake is to not over-bake it. Remove the coffee cake from the oven when a knife inserted into the center comes out almost clean; allow the cake to finish baking as it sits on the countertop to cool, yielding a wonderfully moist cake. You can assemble the coffee cake the night before, just wrap it and keep it in the refrigerator until you’re ready to bake it the next morning. Let it sit out for 15-30 minutes before baking; you may have to add 5-10 minutes to the total bake time to account for the chilled batter. If you can’t find plums, substitute with any other soft fruit, peaches, pears, blueberries. If you want to use apples, you should soften the cut pieces in a saucepan with a little butter for a few minutes. Prep time: 30 minutes Bake time: 65-75 minutes Yield: 8 servings Ingredients For the oatmeal streusel topping 3/4 cup unbleached white all-purpose flour 3/4 cup old fashioned rolled oats, lightly processed or cut 1 cup firmly packed light brown sugar 1 tablespoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon kosher salt 3/4 cup unsalted butter, melted For the cinnamon swirl 2/3 cup firmly packed light brown sugar 1 tablespoon ground cinnamon 1 teaspoon cocoa powder For the cake 2-1/2 cups unbleached white all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 cup unsalted butter room temperature 3/4 cup granulated sugar 1/2 cup firmly packed light brown sugar 1-1/4 cup sour cream room temperature 1/4 cup olive oil 2 teaspoons pure vanilla extract 1 teaspoon almond extract 3 large eggs room temperature 4 black plums cut into 1/2-inch cubes (about 4 cups), divided Directions
ChefSecret: If you can’t find plums, substitute with any other fruit like peaches, pears, blueberries or apples. Quip of the Day: Q. What's worse than finding a worm in a plum? A. Finding half a worm! ------------------------------------------- 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. #Breakfast #Baking #PlumCoffeeCake #Streusel #OatmealStreusel #Plums #Berries #CoffeeCake #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Happy Hour BarHow you doin’? A couple of Happy Hours back I shared the Original Disneyland Pineapple Dole Whip drink recipe with you. Today, I spiced it up a bit for a Caribbean cruise. When this spicy-sweet take on the Dole Whip returned to Disney Fantasy, we knew we needed to find a way to make it at home. The sweet tropical fruits combined with Tajín and chamoy sauce creates the perfect combination of fresh, tangy, and spicy—and ooh, this drink is so smooth and creamy! Serve it on hot afternoons when you’re craving something cool, slurpable, and a bit sassy. Prep time: 10 minutes Yield: 2 cocktails Ingredients 1 pound frozen mango 1/2 cup fresh diced pineapple 1/2 cup coconut milk 2 tablespoon granulated sugar 1 tablespoon Tajín Clásico seasoning, plus more for garnish 1 tablespoon freshly squeezed lime juice 1 tablespoon freshly squeezed lemon juice 2 tablespoons ice water 3-ounces white rum 6 tablespoons Tajin Fruity Chamoy Sauce, divided Fresh mango, peeled and diced, for garnish 1 ounce 151 rum, divided Directions
ChefSecret: The Mango-Chile Dole Whip Cocktail appears to be a nice mild tropical cocktail. Don’t let looks fool you. This cocktail packs a wallop. Quip of the Day: A nervous first time cruiser asked the captain, “Do ships like this sink very often?” “No,” replied the captain, “Usually only once.” -------------------------------------------------- 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. #Cocktail #HappyHour #PineappleDoleWhip #MangoChile #TajinClasico #TajinFruityChamoy #151Rum #WhiteRum #Pineapple #IceCream #Disney #Dole #Goofy #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen How you doin’? I believe all good food tell a story and Korean fried chicken is no different. Dishes can change as people adjust to the available ingredients, fine-tune to cultural preferences and deal with hardships. What seems like a humble chicken dish at first can reveal quite a lot about an interesting past. In the 1950s, South Korea, supported by the United States, was embroiled in a brutal proxy war with China in North Korea, which the former Soviet Union supported. The story goes that during Thanksgiving one year, American soldiers stationed in South Korea wanted to prepare a meal that reminded them of home, but they had no access to turkey. Instead, they used chicken and decided to fry it. They shared this meal with their fellow Korean soldiers. Most commonly, chicken was eaten stewed, steamed or boiled in Korea, like in Samgyetang where a small, whole, rice-stuffed chicken is cooked in a ginseng broth. At this time fried chicken was a novel concept. Korean fried chicken is extra crunchy and is tossed in a spicy sauce. Bone-in chicken thighs or chicken wings are most popular. The chicken is dipped in a thin cornstarch battered and double-fried, resulting in a shatteringly crispy exterior. It can be served plain, called huraideu for maximum crunch, but yangnyeom tongdak is probably the most popular preparation. The chicken is covered in a bright red sweet and spicy sauce that combines Korean fermented red pepper paste called gochujang, plus garlic, rice syrup and ketchup. Korean fried chicken is a hugely popular delivery item in densely populated Korean cities, and everyone has their favorite neighborhood joint to grab some takeout. That may be the reason why KFC is so popular in South Korea. Prep time: 15 minutes Cook time: 35 minutes Ingredients For the chicken 3 cups peanut oil for frying 4 pounds chicken drumsticks or boneless thighs 1 tablespoon grated fresh ginger 1 tablespoon minced garlic 1 teaspoon kosher salt 1 cup corn starch, or as needed For the sauce 1/2 cup gochujang (Korean hot pepper paste) 1/4 cup oyster sauce (Chinese style) 3 tablespoons mirin (Japanese sweet wine) 2 tablespoons ketchup 1 tablespoon Thai fish sauce 2 teaspoons grated garlic 2 teaspoons white sesame seeds 2 teaspoons green onion tops Directions
ChefSecret: If using a larger skillet, add enough oil to fill it halfway. You can use chicken wings with tips removed and wings cut at joints or drumsticks instead of chicken thighs. Quip of the Day: Q. What do spicy fried chicken and sexy women have in common? A. Both can potentially give you heartache. ------------------------------------------- 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 #SpicyKoreanFriedChicken #Mash4077 #KoreanFriedChicken #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ KitchenHow you doin’? There is potato soup and then there is BAKED potato soup! I love baked potatoes. That flavor is quite versatile… baked potatoes, potato salad, potato skins and, of course, Baked Potato Soup. When I was in charge of the test kitchens at TGI Fridays I found that we had a ton of potato “innards” left over from scooping out bakers for the world famous potato skins. I don’t know about you, but it drives me crazy to throw out any good foods and baked potato “scoopings” definitely fall into that category. This is kind of like the best baker you’ve ever eaten. This recipe takes a little work but is well worth the time and effort. This is a recipe I make for special guests in my restaurants and at home. It is a real treat, but not for those people counting calories. Have you ever wondered where potato skins originated? Depending on who you ask, three different restaurants are credited with giving birth to the appetizer back in the early '70s: the Prime Rib Restaurant in Washington, DC; R.J. Grunts in Chicago; and mass-market land of frozen mudslides and Jack Daniels ribs, TGI Fridays. Prep time: 20 minutes Cook time: 30 minutes Yield: 8 servings Ingredients 1 pound bacon, chopped 1 cup diced celery 1/2 cup chopped green onion bottoms 5 tablespoons minced garlic 8 baked potatoes scooped inners (save the skins for potato skins, to be enjoyed later) 4 cups chicken stock, or enough to cover potatoes 5 tablespoons butter 1/4 cup all-purpose flour 1 cup heavy cream 1/2 teaspoon dried tarragon 1 tablespoon chopped fresh cilantro 1 teaspoon kosher salt 1/2 teaspoon freshly-ground black pepper Directions
ChefSecret: For those who do not wish to use bacon, substitute 1/4 cup melted butter instead of the bacon grease. Quip of the Day: “I was told the other day I was in good shape. Unfortunately, I’m shaped like a potato-- so not so good." ------------------------------------------- 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. #Soups #BakedPotatoSoup #BakedPotato&BaconSoup #Bacon #BakedPotato #TGIFridays #RJGrunts #PotatoSkins #SpicyKoreanFriedChicken #Mash4077 #KoreanFriedChicken #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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