…from the Perspectives’ Holiday Kitchen How you doin’? My Aunt Esther was my grandfather’s sister. She grew up in New York and then one day picked up her belongings, moved to Los Angeles and married a restauranteur. At the time he owned one of the only Chinese restaurants in town. Dear Aunt Esther was a wonderful baker. I don’t know where she learned her baking skills, but she could bake up a storm with the best of them. We loved to have her over for dinner at least once a week. We just needed to pick her up early enough so she would have time to let her great bread doughs proof and bake. Soft, sweet and aromatic, my Aunt Esther’s cloverleaf dinner rolls were always a family favorite at holiday times and get-togethers, and they're still as delicious as I remember. I cherish the memories I have of the sweet, yeasty aroma coming out of the kitchen… and of my dear sweet aunt. Prep time: 20 minutes Refrigerated proof time: 2 hours Warm proof time: 2 hours Bake time: 12 to 15 minutes (at 190⁰ F internal temperature) Yield: Makes 24 Dinner Rolls Ingredients 1 cup warm water (110⁰F) 2 (1/2 ounce) envelopes active dry yeast 1/2 cup unsalted butter, melted and cooled to room temperature 1/2 cup granulated sugar 3 large eggs, lightly beaten, at room temperature 1 or two drops yellow food coloring 1 teaspoon salt 5-1/2 cups all-purpose, soft winter wheat flour (White Lily, or see note) Directions
Quip of the Day: “We all gain weight as we get older, because there's a lot more information in our heads. That's my story and I'm sticking to it.” ------------------------------------------- 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. Happy Holidays! #ThanksgivingRecipes #Thanksgiving #SideDish #DinnerRolls #YeastRolls #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022
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The 2022 Holidays Recipe CollectionHow you doin’? It’s that time of the year! Before you know it, Thanksgiving will be here and then it’s a quick slide into the year-end festivities. To help you prepare for Thanksgiving, we’ll be blogging holiday recipes every weekday for the next two weeks. You’re welcome! So… Funeral Potatoes… no, this isn’t a joke and it isn’t a belated Halloween dish. Best of all neither you (nor any of your loved ones) have to be dead to enjoy them! I saw this recipe on my Allrecipe feed and thought it was worthy of sharing, with a few changes of course. While funeral potatoes may be a bit unsettling, once you know the whole story it makes perfect sense. In Utah and surrounding states where Mormons tend to make up a large percentage of the population, potluck luncheons are a standard practice after funerals. Cooking for many grieving mourners (Mormon or otherwise) is never easy. Crowd-feeding (not funding) dishes that can be simply made are a godsend during times of grief. Funeral Potatoes are a cheesy potato casserole made with all convenience foods—canned or frozen... perfect for the novice cook. If you’re not on the keto diet this is a great comfort food for the tearful broken hearted. It's hard to say exactly when that dish became "funeral potatoes," though it's easy to believe that the designation arrived organically over time. There's evidence of the term's use online dating back to at least 1996, though this dish has probably been considered "to die for" for a fair amount longer. This is a great dish while at funerals where it is known as Funeral Potatoes. But during other happy times it might be named Christmas Potatoes, Thanksgiving Potatoes or even Easter Potatoes. Want to make them during the week?... just call ‘em Mom’s (or Dad’s) Best Potato Casserole. Prep time: 5 minutes Cook time: 10 minutes Yield: 8 to 12 servings Ingredients 1 (16 ounce) jar store-bought cheese sauce 1 cup sour cream 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of celery soup 1-1/4 cups water 1/2 cup unsalted butter, melted 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 (2 pound) package frozen hash brown potatoes, thawed 1 cup bread crumbs 1 cup broken potato chips Directions
ChefSecret: You can use fresh cubed potatoes or tater tots in place of frozen hash browns—whatever you have in your freezer or pantry. Quip of the Day: A consultant’s prayer—“Lord keep your arm around my shoulders and your hand over my mouth.” ------------------------------------------- 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. #ThanksgivingRecipes #Thanksgiving #SideDish #PotatoCasserole #FuneralPotatoes #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 …from the Perspectives’ Happy Hour Bar How you doin’? Here’s a great Fall cocktail that has survived the test of time—over 100 years. Blood & Sand is one of the few classic mixed drinks that includes Scotch whisky. It was named after Rudolph Valentino's 1922 bullfighter movie Blood & Sand. The red juice of the blood orange in the drink helped link it with the film. The recipe first appeared in the 1930’s Savoy Cocktail Book. This cocktail is a little sweet and a little smoky challenging the senses, making for a great year-round cocktail. The Blood & Sand is usually served in a coupe glass (Champagne Coupe). Personally, I prefer a rocks glass. Its main ingredients include the juice of a blood orange (fresh is best), Sweet Vermouth, Cherry Heering (a Danish liqueur) and Scotch. It’s a breeze to make—pour and shake all ingredients in a shaker, double strain the mix into the selected glass and garnish with a slice of blood orange or orange peel. Ingredients 3/4 ounce scotch 3/4 ounce Cherry Heering 3/4 ounce sweet vermouth 3/4 ounce freshly squeezed blood orange juice (if available) 1/4 ounce lemon juice 1 burnt orange twisted (see ChefSecret) Directions
ChefSecret: I use a small dessert blow torch to scorch the strip of orange to release the essential oils. Don’t have one? Place the orange strip directly on an oven grate and broil on high for about 1 minute. Quip of the Day: “Am I getting older or is the elevator finally playing “cool” music?” ------------------------------------------- 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 #Blood&SandCocktail #RudolphValentino #Cherry Heering #Vermouth #BloodOrange Cheers #Covid19SurvivalBlog #2022 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 …from the Perspectives’ Kitchen How you doin’? Last August, Joan came back from a family reunion with a couple of loaves of Zucchini Bread made from her former neighbor Pat’s special recipe and beautiful zucchini from her garden… moist and delicious, with lots of Vitamin A. As many of you will remember from Cooking lesson #31 Nut Tree Orange Nut Bread I love baking quick breads. If you don’t remember, link in here or go to the Perspectives website and find it on the search bar. So here’s the skinny on Zucchini Quick breads—it doesn't taste much like zucchini, since zucchini doesn't really have a well-defined flavor, but there is a twinge of “green” flavor in the background. The zucchini add a nice moistness to the bread. Okay, you planted zucchini in your home garden and when it ripens it all ripens at the same time. This is a great way to use up all the ripe crop while making a tasty, sweet loaf that you can freeze for later enjoyment. I call this a bread, but it really is very cake-like. It is a beautiful and delicious loaf, not to mention super-fast and easy to make. And that, along with the fact that there is no proofing required, is why it is called “Quick Bread.” Prep time: 15-20 minutes Bake time: 50 minutes Cool time: 35 minutes Yield: 2 loaves, about 16 servings Ingredients 1 tablespoon kosher salt 4 cups grated zucchini 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1-1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon black pepper 1 pinch freshly grated nutmeg 2 large eggs, beaten 2 tablespoon molasses 1-1/2 cups granulated sugar 1-1/2 teaspoons pure vanilla extract 1/4 cup unsalted butter, melted 1 cup toasted pecans, chopped Directions
Quip of the Day: “Question: What is a zucchini’s favorite sport? Answer: Squash.” ------------------------------------------- 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. #Baking #Snack #Breakfast #Brunch #QuickBread #ZucchiniBread #Zucchini #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 |
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