ow you doin’? Collard Greens are a perfect and historical side dish for the holidays. They date back to prehistoric time (yes, Fred and Wilma Flintstone used to eat them) and they’re one of the oldest members of the cabbage family. Collard Greens are also known as the tree cabbage. Some may think that Collard Greens originated in Africa but they were first served in the Eastern Mediterranean.
 
Collard Greens were introduced to America when the first Africans arrived in Jamestown, Virginia in the early 1600s. That’s when the early colonies got their first taste of the dark green, leafy vegetable. Collard Greens may even have been present at the first Thanksgiving.

Collard Greens are so nutritionally packed, it’s like putting money in your personal healthy bank. Collards are versatile and delicious, both cooked and raw, as most Southerners know. Collards are a member of the Brassica family and closely related to cabbage, kale and broccoli, and they are pretty enough to be grown as garden ornamentals.
 
Many culinary historians agree that the green craze in the South is supported by tastes for spring greens among Celtic and Germanic Southerners, but it was really pushed forward by people of African descent.
 
Brine time: 30 minutes
Prep time:  15 minutes
Cook time:  at least 1 hour
Yield:  4 to 6 servings
 
Ingredients 
2 large bunches collards, rinsed well
1/2 pound smoked ham hock or salt pork , split
1/2 cup salt, for brine (see ChefSecret below)
Buttermilk cornbread, for serving
Hot sauce, for serving
 
Directions

1. Prepare the collards for cooking by cutting the large stems from the center of the leaves.
2. Stack the leaves and cut them crosswise into 1-inch strips.
3. Add 2-inches of water to a saucepan large enough to hold the raw collards. The leaves should be pushed down tightly; they will wilt to about one-quarter the volume as they cook.
4. Add the ham or pork and bring the water to a boil.
5. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching; add water if necessary. Taste the liquid and add salt if needed.
6. Pull the ham hocks and separate the meat from the gristle.
7. Drain the greens and put them in a serving bowl and mix in the meat from the ham hock. Serve with your favorite hot sauce.

ChefSecret:  Brine by soaking the leaves briefly in a salt-water brine made by adding 1/2 cup salt to enough water to cover the leaves. Brine for 30 minutes, then rinse well and drain. Ask your butcher to split the ham hock on his band saw into about 4 pieces.

Quip of the Day: “My wife planted collard greens in our kitchen… she calls them her own personal Wall-greens.”
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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, 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. 

#ThanksgivingRecipes #Thanksgiving #SideDish #CollardGreens #HamHocks #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                   ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? In my house at holiday time my mother always forgot the cranberry sauce, lost in the back of the refrigerator. But one thing was certain, mom never forgot to serve the dessert. So, we created a cranberry dish that would never be forgotten.
 
Cranberries are a group of evergreen dwarf shrubs or trailing vines cultivated in central and northern Europe and in northern United States, Canada and Chile. They are found in acidic bogs throughout the cooler regions of the Northern Hemisphere. Actually, the United States, Canada and Chile accounted for 97% of the world production of cranberries. Most cranberries are processed into products such as juice, sauce, jam and sweetened dried cranberries, with the remainder sold fresh to consumers.
 
As we know, cranberry sauce is a traditional accompaniment to turkey at Christmas and Thanksgiving dinners in the United States (when not forgotten). I developed this recipe a couple of years ago and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a holiday table.
 
Prep time:  20 minutes
Bake time  1 hour
Cool time:  10 minutes
Yield:  12 servings / 1 9-inch springform pan
 
Ingredients 
Pam food release spray as needed
1/2 cup unsalted butter
2 cups granulated sugar
2 tablespoons water
1 teaspoon ground cinnamon
1 (12 ounce) bag fresh or frozen cranberries
1-1/2 cups cake flour (not all-purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup sour cream
 
Directions

1. Preheat an oven to 350⁰ F.
2. Spray a 9-inch springform pan.
3. Wrap aluminum foil around the outside of the bottom of the springform pan to prevent leaking.
4. Melt the butter in a saucepan over medium heat.
5. Stir in 1-1/2 cups of granulated sugar, water and cinnamon until sugar has dissolved.
6.  Bring to a boil and then add the cranberries. Stir to coat the cranberries with the sauce, then pour into the prepared pan.
7. Sift together the flour, baking soda and salt; set aside.
8. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup granulated sugar and brown sugar until light and fluffy.
9. Mix in the eggs one at a time, beating well after each addition.
10. Stir in vanilla, almond extract and sour cream.
11. Mix in the dry ingredients.
12. Pour the batter over the cranberries in the pan.
13. Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
14. Cool on a rack for 10 minutes, then run a knife around the outer edge.
15. Invert onto a serving plate and remove the springform pan.
16. Cut and serve with a dollop of whipped cream topped with a single candied cranberry.

ChefSecret:  Cook the cranberries until they’re just beginning to burst. They will fully cook when baking.

Quip of the Day: “Why was the turkey embarrassed? Because it saw the cranberry dressing.”
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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, 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. 
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#ThanksgivingRecipes #Thanksgiving #Baking #Cake #CranberryUpsideDownCake #Cranberries #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                 ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? Here’s a Thanksgiving frozen party cocktail for your Thursday feast—enough for everyone. Frozmopolitan is a version of the ever popular Cosmopolitan—a drink developed by Toby Cecchini. Toby, the owner of The Long Island bar in Brooklyn, has developed a lot of great “froz” cocktails like the "froze-mopolitan" (a portmanteau of "Frozen" and "Cosmopolitan'') which tastes so much like a delicious fruit punch that you might not notice there's alcohol in it. Be sure to keep the cocktail away from the kiddos.
 
Serving the drink in well-chilled glasses straight from the freezer helps it stay frozen a little longer.
 
Prep time:  5 minutes
Freeze time:  30 minutes
Yield:  10 cocktails
 
Ingredients
 For the simple syrup
1/2 cup granulated sugar
1/2 cup water
 
For the Frozmopolitan
8 cups ice cubes
3/4 cup cranberry juice cocktail (I prefer Ocean Spray)
1/2 cup simple syrup
1/2 cup (4 ounces) citrus-flavored vodka (such as Absolut Citron)
1/3 cup fresh lime juice (from 3 limes)
1/4 cup (4 ounces) orange liqueur (such as Grand Marnier, triple sec, or Cointreau)
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup fresh orange juice (from 1 orange)
 
Directions
To make the simple syrup

1. Stir together sugar and 1/2 cup water in a small saucepan. Cook over medium-high, stirring constantly, until sugar dissolves, about 2 minutes.
2. Let cool completely, about 30 minutes. Make ahead and allow to cool
3. Simple syrup can be stored in an airtight container in the refrigerator for up to 2 weeks.

 
Directions
To make the cocktail

1. Process all cocktail ingredients and the simple syrup in a blender until completely smooth and slushy, 30 seconds to 1 minute.
2. Frozmopolitan can be stored in the freezer for up to 30 minutes, stirring occasionally to maintain texture.
3. Pour evenly into 10 chilled martini cocktail glasses.

 
ChefSecret:  If not serving right away, cover the blender and pop it in the freezer, stirring the drink occasionally, for up to 30 minutes.

Quip of the Day: “I consider myself cosmopolitan--That is, I’m full of vodka and cranberry juice.”
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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, 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 #ThanksgivingRecipes #Thanksgiving #Cosmopolitan #Frozmopolitan #CranberryFrozmopolitan #Vodka #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                     ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? It that’s time in the season when we are thinking about Thanksgiving dinner. This year’s feast will be more expensive than ever before—so don’t mess it up! No dish has more riding on its success than the holiday turkey. Unfortunately, turkey loses its natural juices the longer it cooks. Fortunately, we have the solution—brining. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful holiday feast.
 
Prep time:  13 hours, 20 minutes standing time
Cooking time:  Varies
Yield:  10-12 servings
 
Ingredients 
1 cup coarse kosher salt (I prefer Morton)
1 cup granulated sugar
2 gallons of cool water
12 to 15 pound fresh, whole, bone-in-skin-on turkey, rinsed and patted dry
8 tablespoons unsalted butter, divided (5 tablespoons softened and 3 melted)
1/2 teaspoon ground black pepper
1 cup white wine, chicken broth or water
 
Directions
To make the brine

1. Combine kosher salt and sugar in cool water in a large, clean stockpot until completely dissolved.
2. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours.
3. Remove the turkey from the brine, and rinse inside and out under cool running water for several minutes to remove all traces of salt.
4. Pat dry with a paper towel.

To roast the turkey (quick recipe)

1. Mix the 5 tablespoons of softened butter with the pepper.
2. Place the turkey on rack in a roasting pan breast side down.
3. Rub the seasoned butter under the skin.
4. Brush the skin with the melted butter.
5. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning.
6. Roast turkey at 450° F for 25 minutes, baste and then rotate the roasting pan.
7. Continue roasting until the skin turns golden brown about an additional 25 minutes; baste again.
8. Reduce oven temperature to 325° F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165° F.
9. Remove the turkey from the oven. Let stand for 20 minutes before carving.

ChefSecret: 

• To short cut to a 4-5 hour brine time: use 2 cups of coarse kosher salt and 2 cups of sugar. Cover and refrigerate for 4 to 5 hours.
• Do NOT brine your turkey if it includes “basting” liquids that contain salt.
• Feel free to add herbs and seasoning to your brine. Stuff the turkey cavity with lemon, garlic and more herbs.

Quip of the Day: “What if today, we were thankful for everything we have?”
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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, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday.

#ThanksgivingRecipes #Thanksgiving #RoastTurkey #Brine #UpsideDownTurkey #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 
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                                                      ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? With everything going on in our hectic lives it’s important to work “smarter” and not “harder” as we approach the holidays. Let me go one step further… easier and less stressful without fear of failure.
 
This Easy Pumpkin Pie recipe works all year ‘round. This recipe was developed in the Perspectives test kitchen, by our top culinarian. We used a frozen pie crust, canned pumpkin purée, a can of private label sweetened condensed milk, a couple of eggs and some year-old pumpkin pie spice. Cost? This year, about $10... ouch!
 
Old-fashioned pumpkin pie recipes use two cups of cooked, puréed pulp from a sugar pumpkin that you must prepare, plus a long list of ingredients from heavy cream to sugar… and it takes a lot longer than this Easy version.
 
We encourage all of our restaurant clients struggling with high labor costs and a lack of baking experience in their kitchens to utilize recipes like this. It takes all of 5-minutes to mix it, pour it in the pie shell and pop it in the oven. Two hours after it comes out of the oven it is set and ready to serve for dessert. This makes it almost as easy as picking up an ordinary store-bought pie or one of those frozen, ready-to-bake pies and much less expensive (much better tasting, too)!
 
If you have any leftovers, which is doubtful, this pumpkin pie will still be fresh and wonderful for 4-days after being baked.
 
Prep time:  5 minutes
Bake time:  50 to 55 minutes
Yield:  1 9-inch pie (6 to 8 serves people)
 
Ingredients 
1 (15-ounce) can pumpkin purée
1 (14-ounce) can sweetened condensed milk
2 large eggs
2 teaspoons pumpkin pie spice
1 unbaked 9-inch deep dish pie shell
 
Directions

1. Preheat the oven to 425⁰F.
2. Arrange an oven rack in the lowest position.
3. In a medium bowl, combine the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice. Whisk until the mixture is well combined.
4. Pour the filing into the pie shell and bake for 15 minutes.
5. Reduce the oven temperature to 350⁰F.
6. Bake for an additional 35 to 40 minutes, until the internal temperature reaches 175°F. If you don't have an instant-read thermometer, insert a knife into the middle of the pie. It should come out clean when the pie is finished.
7. Remove the pie to a wire rack and let it cool for two hours. Serve immediately thereafter or refrigerate until ready to serve.
8. Leftovers can be held covered with food film in the refrigerator for about four days.

​ChefSecret: You can use the same recipe to make sweet potato or yellow squash pies. Just pick up a can of either and keep the ratio of squash or sweet potato and sweetened condensed milk 1:1.

Quip of the Day:  My new fitness instructor asked me, “What kind of squat are you accustomed to doing?” I replied… “Diddly.” 😂
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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 [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, 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. 

#ThanksgivingRecipes #Thanksgiving #Dessert #Pie #Baking #PumpkinPie #EasyPumpkinPie #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 
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                                                  ©Perspectives/The Consulting Group, LLC, 2022