The 2020 Holidays Recipe Collection How you doin’? Many people are never sure whether to serve mashed potatoes or yams (sweet potatoes) for their Thanksgiving Day feast. Either works for me. Since your oven and range top are probably going to be tied up with a multitude of other foods you may need to cook your spuds in the Instant Pot. Once your sweet potatoes are ready, you can enjoy them however you'd prefer—mashed, in sweet potato casserole with marshmallows, or simply with a little butter and brown sugar. Any way you decide to cook them they will be a treat for family and friends. Have you ever wondered where sweet potatoes came from? Sweet potatoes originated in Central and South America. But archaeologists have found prehistoric remnants of sweet potatoes in Polynesia from about A.D. 1000 to A.D. 1100, according to radiocarbon dating. Scientists have hypothesized that those ancient samples came from the western coast of South America. Scientists believe that sweet potato was domesticated thousands of years ago in Central America. After his first voyage to the Americas in 1492, Christopher Columbus took sweet potatoes back home to Spain and eventually to all of Europe. So now you know the rest of the story. Prep time: 10 minutes Instant Pot cook time: 35 minutes Yield: 4 cooked sweet potatoes Ingredients 4 medium sweet potatoes Scrub brush Instant Pot or other electric pressure cooker Stainless steel trivet 1 cup water Tongs Directions
ChefSecret: Mash the cooked sweet potatoes along with butter, cinnamon and salt Taste them. If you’d like them sweeter, add up to 2 tablespoons of brown sugar. Sprinkle with mini-marshmallows and pecan pieces and bake in an oven until hot and the marshmallows are toasty. Covid-19 Quip of the Day: “Nothing like relaxing on the couch after a long day of being tense on the couch.” ------------------------------------------- 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #ThanksgivingRecipes #Thanksgiving #SweetPotatoes #InstantPot #Yams #SideDish #HolidayRecipes #Holidays2020 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020
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The 2020 Holidays Recipe CollectionHow you doin’? There are so many important interchangeable parts to a classic Thanksgiving Day turkey dinner—and you don’t want to miss any of them. Just think, what would turkey, stuffing and mashed potatoes be without a classic gravy made with the turkey giblets (neck, liver, heart, gizzard) already roasting and browning in the oven with the bird. Close your eyes as you read this, and you may even get a waft of the aroma from the turkey roasting in my imaginary oven. Giblet gravy, a gravy made with the choicest pieces of the bird, is considered the queen of gravies. Turkeys were plentiful in jolly ole England before 1550. They arrived there having made their way to Europe on Spanish ships transporting them from the new world. The Pilgrims and other British colonists already had recipes for turkey before they landed in North America. Back then, it was like shooting turkeys in a barrel--they would find flocks of up to 5,000 wild turkeys gathered by rivers and stream… a veritable feast for the starving colonists. In addition to boiling, frying, and baking them, roasting was one of the most common means of preparing turkey in colonial times. Amelia Simmons’ recipe in American Cookery calls for stuffing the bird with bread stuffing, roasting, and basting it. In what may have set the precedent for the modern Thanksgiving Day dinner, Amelia instructs her reader to cook and serve the turkey with cranberry-sauce, mashed potatoes and gravy, of course. This is mom’s recipe for Giblet Gravy. It is very rich and delicious. I love it. I think it’s the best turkey gravy, but then that’s what I grew up eating at every Thanksgiving Day feast. Prep time: 20 minutes Cook time: 1 hour Yield: 12 4-ounce servings Ingredients 4 ounces turkey giblets, uncooked 1 bay leaf 1/2 cup diced yellow onion 1-quart cold water 1/3 cup turkey fat (or chicken fat or butter) 3/4 cup all-purpose flour 1-1/2 quarts hot stock (from cooking giblets, plus turkey stock or drippings) 3/4 teaspoon kosher salt Directions
ChefSecret: If planning to make stuffing and gravy using turkey giblets, you may need to ask your meat shop manager to toss in some additional giblets just to make sure you have enough for all you want to cook. Remember, you can never have enough gravy or stuffing. Covid-19 Quip of the Day: “Why did the turkey cross the road? Because the turkey behind it didn’t know how to socially distance properly.” ------------------------------------------- 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #ThanksgivingRecipe #Thanksgiving #Gravy #GibletGravy #TurkeyGravy #Sauces #HolidayRecipes #Holidays2020 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 The 2020 Holidays Recipe Collection How you doin’? It’s that time of the week again—it’s Happy Hour Friday. This is a great fall-winter drink using the fruits of the season. We “invented” this drink while working on a Menu Optimization project in Washington State—the Land of Apples. We all know Sangria is a fantastic dinner party drink because it's so unpretentiously beautiful with chunks of fresh fruit floating in a brilliant wine punch. It’s easy to make ahead, drink and share. With Sangria, no one gets left behind trapped in the kitchen making drinks for others. My Apple Cider Sangria is as light and refreshing as a traditional summer berry-citrus sangria… filled with the colors and flavors of fall. For this recipe I used apples, pears and cranberries. Where you might traditionally use orange juice and brandy, we've swapped it for apple cider and apple brandy, and topped it off with light rosé wine. Here’s what you get… an apple-forward, lightly sweet punch the color of a fall sunset. It’s okay to eat the floating fruit; it stays crisp and sweet in the bottom of the glass. Prep time: 10 minutes Chill time: 1-2 hours Yield: 4 servings Ingredients 1 tart apple, cored and thinly sliced (I prefer Envy Apples) 1 large pear, cored and thinly sliced 1 naval orange, peeled and thinly sliced 1/2 cup “bruised” cranberries 1/3 cup Triple Sec liqueur (or other orange liqueur) 1/4 cup apple brandy 1 cup filtered apple cider 1 bottle rosé wine Cinnamon sticks for stirrers/garnish Sugar rim the glass (optional) Directions
ChefSecret:
Covid-19 quip of the Day: “With all this time on my hands lately, I’ve been thinking truly deep thoughts… if man (and woman) evolved from monkeys and apes, why do we still have all these monkeys and apes?” ------------------------------------------- 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #ThanksgivingRecipe #Thanksgiving #Cocktail #HappyHour #Sangria #Cheers #HolidayRecipes #Holidays2020 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 The 2020 Holidays Recipe Collection How you doin’? Are you in a quandary? Do you want to bake a pumpkin pie or pecan pie for Thanksgiving? Do you want to make both? Decisions, decisions, decisions! What’s a person to do? With this recipe you can have the best of both worlds and please everyone seated at the dinner table. This recipe offers a little bit of each—a wonderful custardy pumpkin base crown with baked golden pecans. Sprinkle a little granulate sugar on top of the pecans just when you put the pie in the oven. If you don’t have a favorite pie crust curst recipe, use mine—it’s perfect! Prep time: 15 minutes, plus the crust time Bake time: 50 minutes Cool time: 60 minutes Yield: One 9” Pie / 6 to 8 servings Ingredients 1-1/2 cups canned pumpkin puree (not canned pie filling) 3/4 cup granulated sugar 1/2 teaspoon kosher salt 1 teaspoon ground ginger 1-1/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 3 large eggs, slightly beaten 1-1/4 cups milk 2/3 cup evaporated milk 1-1/2 cups pecan halves 1 tablespoon granulated sugar 1 9-Inch unbaked pastry shell (see recipe below) Directions
ChefSecret: At this time of year, you can usually find a Pumpkin Pie spice already premixed in the spice section of your supermarket. Just use 1 tablespoon of the premix and forget the rest of the spices listed above. Ed’s Perfect Pie Crust © Ed Engoron, Choclatique-150 simply Elegant Desserts, Running Press, 2011 Prep time: 10 minutes Yield: Makes One 9-Inch Double-Crust Pie (enough for two single-crusted pies) Ingredients 2-1/2 cups all-purpose flour 1 tablespoon granulated sugar 1/2 teaspoon salt 1/4 pound (1 stick) cold unsalted butter, cut in 1/2-inch pieces 1/4 cup cold vegetable shortening, cut in 1/2-inch pieces (for an extra flaky crust you can use lard) 2 tablespoons fresh lemon juice 1/4 cup plus 2 tablespoons very cold water 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #ThanksgivingRecipe #Thanksgiving #Dessert #Pie #PumpkinPie #PecanPie #HolidayRecipes #Holidays2020 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 The 2020 Holidays Recipe Collection How you doin’? We have many regional customs during the holiday season. Many people ask, where did turkey stuffing or dressing originate? Southerners often use a cornbread stuffing that originated from a dish called kush, cooked by slaves brought from North and West Africa. In the Northwest, holiday stuffing can include Native American wild rice and in New England it may be made from stale bread. Stuffing serves the dual purpose of helping to keep the meat moist while also adding to the mix of flavors of both the stuffing and the turkey. Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper and other spices and herbs, a common herb being sage. As far as stuffing/dressing becoming a regular staple of the Thanksgiving Day meal, there are written records as far back as 1836. More recently, some have recommended, for food safety reasons, that the stuffing (or dressing) be cooked in a pot, not inside the turkey. Or to cook some inside the turkey to flavor the bird, and in a separate dish or pot, cook the dressing you wish to serve. Prep time: 30 minutes Cook time: 45 minutes Bake time: 1 hour Yield: Enough for 1 Large Turkey / 8 to 10 servings Ingredients 1 bag turkey giblets and neck (found inside the bird) 1 cup diced celery 1-pound lean ground beef 1 cup chopped white onion 1 4-ounce can water chestnuts, drained and diced 1 box stuffing mix (regular or corn bread) 2 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons chopped sage water from giblets to moisten Directions
ChefSecret: Always make sure that when you purchase your holiday turkey that the giblets, neck and liver are in the bird’s cavity. Covid-19 Quip of the Day: “Today’s kids are locked down as well as their parents, but they are already computer savvy. All they do is play with computers. My 3-year old nephew can turn on the computer and play with his favorite apps. When I was 3 all I could do is eat dirt.” ------------------------------------------- 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. #ThanksgivingRecipe #Thanksgiving #SideDish #Stuffing #Dressing #HolidayRecipes #Holidays2020 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 |
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