How you doin’? Something tells me that you are scheming about New Year's Eve right now. You're plotting out a damn good time, and you want to know if there's something you can do with champagne besides drink it by the fluteful. The answer is YES! There is quite a lot you can do with champagne besides the obvious. There are any number of champagne cocktails that you can create to fit the mood.
 
The following champagne cocktail recipe—or sparkling wine recipe (we’re not sticklers to the rules) will help you celebrate the victories big and small. Starting a new year is certainly a win, but so is meeting up with your mom for brunch or making bubbly cocktails for a game night with friends. There's no occasion too small for a champagne-and-something. When in doubt, use a dry brut champagne. And point the cork away from your loved ones' eyes and faces.
 
Picture this for your New Years festivities—Flutes of Champagne cocktails are passed out by the armful on New Year’s Eve, but a more interesting flute is one with the addition of aromatic bitters and a sugar cube. This champagne cocktail—The Original Champagne Cocktail—twists the traditional just the right amount.
 
Ingredients
1 sugar cube
2-3 dashes Angostura bitters
Brut Champagne
Fresh lemon twist

Directions

1. Place a sugar cube in a chilled champagne flute.
2. Splash it with 2 or 3 dashes of bitters.
3. Fill the glass with Chilled Brut Champagne
4. Squeeze a fresh lemon twist on top.

ChefSecret:  I like to use La Perruche rough cut cubes of pure cane golden brown sugar which are appreciated by foodies for their traditional shape and authentic taste. La Perruche origins date back to the 19th century in Nantes (then a major port for agricultural commodities from the Americas); they are a renowned producer of premium sugar.

Quip of the Day:  I’m gonna order a pizza from Dominos five minutes before the new year and when they
 arrive, I will say, “I ordered this a year ago!” Then I’ll get it free.
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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, 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, Tunnel To Towers, Union Rescue Mission and/or American Red Cross. Wishing you all a Fantastically Happy New Year!

#Cocktail #HappyHour #Champagne #ChampagneCocktail #AngosturaBitters #LaPerruce #SugarCube #HappyNewYear #Cheers#Holidays2023 #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

​                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? With all the visiting with friends and family, and the exchange of gifts like colds, flu and other delights, I thought some sage advice might be in order. And while most of my blogs incorporate complete recipes, I thought I'd highlight some of the many individual ingredients that have health and healing properties on their own.
 
For instance, black pepper reduces inflammation and is considered an antibacterial, antioxidant and anti-inflammatory. Garlic has long been associated with health benefits from curing a cold to lowering blood pressure and cholesterol levels. Garlic also contains vitamins C and B6, manganese and selenium but it's a chemical called allicin, a type of antioxidant, which is thought to be responsible for its positive effects on health. It also keeps vampires at bay. Consuming curry powder may boost brain and digestive health, improve feelings of fullness, lower blood sugar levels and provide antibacterial effects. Our ancient civilizations found way to keep health without antibiotics and addictive drugs.
 
Salt (sodium—atomic #11 – symbol Na) is one of the least expensive “chemical” compounds and is plentiful around the globe. One story goes that the earth was hit by a cosmic solid salt meteor billions of years ago that salted our oceans and rained this element down around the globe.
 
Salt has pluses and minuses—too much salt can raise blood pressure and cause some stomach distress but there are many more positive attributes to salt. Salt can draw poisons from open wounds and gargling saltwater can help relieve and prevent infection. It may also help reduce symptoms of other issues affecting the respiratory system such as allergies. Something I remember from my mother and my local dentist, saltwater gargles are a simple, safe, and affordable home remedy.
 
Saltwater gargles are most often used for sore throats, viral respiratory infections like colds, or sinus infections. They may be effective for both relieving infections and preventing them from getting worse, as well. I got my Covid vaccines but still rinsed my mouth out with warm salt water and never got the dreaded virus (study of one).
 
Since it’s also a natural, affordable and convenient remedy, it’s considered a standard go-to home treatment for various ailments. They’ve been used successfully as alternative treatments since before modern medicine. In fact, research and modern medicine still support saltwater gargles today as an effective approach for certain mild health issues.
 
This makes simple saltwater gargles valuable for blocking viruses and bacteria, reducing the chance of infections in the mouth and throat and relieving inflammation in certain cases. These include sore throats, especially effective for colds or flus that cause a mild sore throat. Saltwater gargles can relieve severe sore throats better with the help of acetaminophen (Tylenol) or ibuprofen (Advil).
Studies also show that saltwater may help reduce infection severity, whether it’s from a viral or bacterial infection. This includes colds, flus, strep throat and mononucleosis.
 
Since inflammation of the throat can also occur with certain allergies such as pollen or dog and cat dander, saltwater gargles may also help with uncomfortable sore throat symptoms due to these allergic reactions.
 
Saltwater has been shown to draw out water and bacteria while protecting the gums, so saltwater gargles may be effective for improving gum and dental health. They may also help prevent gingivitis, periodontitis, and cavities. Along the same lines as sore throats, saltwater gargles can alleviate canker sores, also known as mouth ulcers. They may do this by easing the pain and inflammation these sores cause.
 
Making a saltwater gargle is quite easy. It requires only two ingredients—water and salt. It takes very little time to make and apply, and it’s completely safe for children over 6 years old to use and for anyone who can gargle easily. The exception would be children under 6 and anyone who has a difficult time gargling. Just mix about 1/4 to 1/2 teaspoon of salt for every 8 ounces of water.
 
The water may be best warm, since warmth can be more relieving to a sore throat than cold. It’s also generally more pleasant. But if you prefer cold water, it shouldn’t interfere with the remedy’s effectiveness.
 
Warm water may also help the salt dissolve into the water more easily. Better dissolving salt might be ideal if you’re using coarse sea salts or kosher salts instead of finer iodized or table salts. You can use any type of salt for saltwater gargles.
 
In case you missed the class Gargling 101, gargle the water in the back of your throat for as long as you can stand. Then, swish the water around your mouth and teeth afterward. Spitting it out into a sink is recommended when you’re finished. However, it can be swallowed if you get off on that sort of thing. In the case of infections, spitting out salt water is considered better at keeping the infection at bay. Be careful if doing multiple mouth rinses per day and swallowing too much salt water, as it can dehydrate you. Drinking too much salt water can also have health risks, such as calcium deficiency and high blood pressure. Gargling at least twice a day is recommended. You can safely gargle many more times than that, too.
 
ChefSecret:  If you really hate the taste of salted water, you can improve the taste by adding a little honey and lemon.
 
Quip of the Day:  Q. Why did the pony have to gargle? A. Because he was a little horse.
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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, 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, Tunnel To Towers, Union Rescue Mission and/or American Red Cross.

#SpecialEdition #BenefitsOfSalt #Salt #Saltwater #Gargling #Covid19SurvivalBlog #FeedingAmerica #RedCross #T2T #URM #PerspectivesTheConsultingGroup 

                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? I want to talk about Eggnog—not the store bought stuff—the eggnog you make yourself. It’s really not that hard. Eggnog is a holiday staple that has been gracing glasses for centuries. It’s made of eggs, cream, sugar, spice and a spirit, but within that definition lies a lot of room for experimentation.
 
Eggnog can be consumed hot or cold. Some people make it with bourbon, some with rum, while others choose cognac or sherry or a combination of spirits. Many recipes suggest shaking the ingredients with ice, while others treat the drink more like a baked good, enlisting bowls, whisks and spatulas to whip and combine eggs. There’s not one right way to make Eggnog, but if you’re going to follow someone’s lead, you might as well follow my lead—I’ve been doing this for years.
 
My Eggnog recipe features a split between bourbon and spiced rum. The ingredients are simple—spirits, eggs, sugar, milk and cream—but the procedure requires a few steps. Egg whites and yolks are separated and mixed with the other ingredients, then eventually combined, yielding a fluffy, richer version of the drink.
 
Make a batch for the holidays as a sweet and creamy treat for yourself and your guests. This recipe yields 12 servings, so once the punch bowl is filled, set out cups and a ladle, and then sit back and relax. Your job is done.
 
Prep time:  allow 20 minutes
Yield: 12 servings
 
Ingredients 
6 large, pasteurized eggs, separated (you can buy pasteurized eggs in most grocery stores, or you do it yourself—see the ChefSecret below)
3/4 cup granulated sugar, divided
8 ounces bourbon
4 ounces spiced rum
1 quart whole milk
1 pint heavy cream
Garnish with freshly grated nutmeg and a cinnamon stick
 
Directions

1. In a large bowl, beat together the egg yolks and a 1/2 cup of sugar until the mixture turns light in color.
2. Stir in the bourbon, rum, milk and heavy cream.
3. In a separate bowl, beat the egg whites with the remaining quarter-cup of sugar until soft peaks form.
4. Gently fold about one-third of the egg whites into the yolk mixture, reserving the remaining egg whites.
5. Divide the mixture between 12 punch or teacups.
6. Fold more of the egg-white mixture into each cup, if desired.
7. Top each cup with freshly grated nutmeg.

 
                                                        RAW EGG WARNING
                                 Consuming raw and lightly cooked eggs poses a risk of food-borne illness.

 
ChefSecret:  How to Pasteurize Eggs

1. Bring the eggs to room temperature (20 to 30 minutes before pasteurizing).
2. Place the eggs in a saucepan filled with cold water and fitted with a digital thermometer. 
3. Turn on the heat and bring the water up to 140°F.
4. Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary.
5. Remove the eggs from hot water and rinse thoroughly with cold water.
6. Store in the refrigerator until needed or use right away.

Special Note:  Jumbo sized eggs require 5 minutes in 140°F water.
 
Quip of the Day:    Q. Why are Christians boycotting eggnog this year?
                                  A. They heard that if you drink it, you become eggnostic.
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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, 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 #FestiveEggnog #Eggnog #Bourbon #Rum #MerryChristmas #HappyNewYear #Cheers#Holidays2023 #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Growing up in my house my mother seldom fried any food. She just didn’t think the prolonged “aroma” of the grease and the waste of oil was worth it. So, we would go out to a restaurant or would order Chicken Delight for delivery or send my dad out to pick-up a box of Pioneer Crunch or a bucket of the Colonel’s best—KFC. 
 
The fact of the matter is, I’m not that squeamish about frying food in my kitchen and I do love my fried foods—French fries, fish and chips and definitely fried chicken. It’s not so much the flavor but I love the crunchy texture—flavor is 50% and texture is the other 50%. So, when I find a simple new recipe for crunchy chicken that doesn’t have to be fried, I get all excited.
 
A few weeks ago, I found a recipe in Allrecipes that made me stop and focus on this neat dish. There are few things more thrilling than finding out a secret ingredient that will make your oven-roasted chicken taste more like fried. If you’re like me and want to create a little magic, take a load off because this chicken dish has two special tricks that will make it one the most popular dinner recipes for your family.  Abracadabra Encrusted Crunchy Chicken is always incredibly juicy, flavorful, crunchy and picky-kid eater pleasing.
 
It takes just six ingredients to create a little Penn and Teller chicken magic and they are probably in your snack cupboard right now, but just two important secret components are the key to crunchy breading and tender, juicy chicken breasts. The ingredients include mayonnaise and Cheez-It crackers.
 
I’ve talked about using mayo on oven roasted potatoes before, so it should come as no surprise that mayonnaise is  more than just a binder for tuna salad. The mayo holds the breading on the chicken without the gummy interface you usually get with a coating of flour.
 
The remainder of my secret ingredients are the chicken breasts, of course, which are coated in a thin layer of mayo dredged in breading mixture, which is a combination of Cheez-It crackers, canned French-fried onions, Italian breadcrumbs and toasted sesame seeds.  The mayo not only helps hold the breading in place, so you won’t lose it on the sheet pan in the oven, but it also keeps the chicken moist and tender.
 
The Cheez–It crackers, French-fried onions, and Italian breadcrumbs together pack a flavorful punch and will create a crunchy breading when baked, not fried.
Together, the breading creates a unique flavor that everyone will love.
 
Prep time:  25 minutes
Cook time:  35 minutes
Yield:  4-8 servings
 
Ingredients
2 cups crushed cheese flavored crackers (I prefer Cheez-It)
1 cup crushed canned French-fried onions
1/2 cup seasoned Italian breadcrumbs
1 tablespoon toasted sesame seeds
1 teaspoon kosher salt
1/2 teaspoon freshly- ground black pepper to taste
4 skinless, boneless chicken breast halves, cut in half
4 tablespoons mayonnaise
 
Directions

1. Preheat an oven to 450⁰ F.
2. Line a baking dish with aluminum foil and spray with cooking release (Pam).
3. Mix cheese-flavored crackers, French-fried onions, Italian breadcrumbs, sesame seeds, salt and pepper in a bowl; set aside.
4. Using paper towels, pat chicken breasts dry.
5. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture.
6. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken.
7. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top.
8. Lightly spray the chicken with cooking release.
9. Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear: allow 35 to 40 minutes. An instant-read thermometer inserted into the center of the breast should read at least 165⁰ F.

ChefSecret:  If you prefer dark meat use 8 boneless skin-on thighs.

Quip of the Day:  Q: What do chicken families do on the weekends?
                                A: They have peck-nics!
 
Have you ever wondered what the big 11-spice secret is to making KFC fried chicken? It is a combination of salt, thyme, basil, oregano, celery salt, ground black pepper, dried mustard, garlic salt, paprika powder, ground ginger and white pepper.

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Do you have a question or comment?  Send your favorite recipes, pictures or thoughts to [email protected]. 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, 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.

#ChristmasRecipes #Entrees #CrunchyChicken #OvenFriedChicken #Cheez-It #Mayonnaise #Chicken #Holidays2023 #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup  
                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Aren’t Cream Puffs a scream? You’ll yell with pleasure with each delightful, indulgent bite. You will enjoy flavors of a light, eggy pastry with a delicate crunch, plus, a luscious, subtly sweet creamy custard filling.
 
For this recipe I have used a vanilla-infused custard pastry cream. It’s part whipped cream and part pastry cream—the perfect balance of airy and rich. Finish them with a drizzle of bittersweet chocolate, as we did, and you find yourself with a truly luxurious treat.
 
Of course, the Holiday Cream Puff could not exist if it weren’t for wonderful choux  pastry, or pâte à choux as the French call it. It may sound highfalutin, but it’s actually quite simple to make. There’s a little boiling, stirring and mixing with a short list of ingredients: butter, flour, eggs, salt and some liquid. What kind of liquid? Either milk or water, depending on what you’re making. For gougères, those amazing French cheese puffs, we like to use milk to get a more custardy center. For cream puffs (and éclairs and croquembouches), we like to use water for the choux — as well as bread flour. The combination makes the puffs firmer and sturdier, so they hold up longer against the slow migration of moisture from the cream custard and whipped cream filling.
 
Prep time:  35 minutes
Bake time:  30 to 35 minutes
Custard cook time:  15 minutes
Yield: 2 dozen
 
Ingredients 
For the choux pastry
1 cup water
8 tablespoons unsalted butter, rough chopped
1/2 teaspoon kosher salt
3/4 cup bread flour
4 large room temperature eggs
 
For the custard cream filling
1/2 cup plus 1/2 tablespoon granulated sugar, divided
2 cups whole milk
3 large egg yolks
2 whole large eggs
2-1/2 tablespoons cornstarch
2 tablespoons unsalted butter
1 tablespoon vanilla bean paste
1 cup heavy whipping cream
 
For the cream puffs
2 dozen baked cream puffs
5 oz tempered dark chocolate (68%) or compound
 
Directions
To make the choux pastry

1. Preheat an oven to 425⁰ F.
2. In a medium saucepan, heat the water, butter and salt over medium heat; bring to a rolling boil.
3. Add the flour and stir continuously until it’s fully incorporated and forms a paste.
4. Continue to cook and stir until the paste dries slightly and forms a ball; about 1 to 2 minutes longer.
5. Transfer the paste to the bowl of a stand mixer and allow it to cool for 5 minutes.
6. With the paddle attachment on medium speed, beat in 1 egg at a time until fully incorporated, scraping down the sides of the bowl as needed. The batter will be smooth, shiny, moist and thick enough that it holds its shape when the paddle is pulled out of the pastry.

To make the cream puffs

1. Transfer the pastry to a pastry bag fitted with a plain piping tip.
2. Pipe a tiny amount of the pastry into the corners of a rimmed sheet pan and place a piece of parchment on top. This is to hold the parchment down while in the oven
3. Holding the piping bag at a 90-degree angle, squeeze to make 1-1/2-inch mounds of batter, leaving 3-inches between each puff.
4. Round out any imperfections in the puffs making a dome by moistening the tip of your finger with water and very gently patting the tips into the pastry.
5. Bake for 15 minutes at 425⁰ F.
6. Then, lower the oven to 375⁰ F and continue baking for another 15 to 20 minutes or until fully browned on all sides. (NOTE: Do not open the oven for the first 20 minutes of baking; otherwise, your puffs will collapse.)
7. Transfer to a wire rack and cool completely before filling.

To make the custard cream filling

1. In a medium saucepan over medium heat, dissolve 1/4 cup of the sugar in the milk and heat until the milk is steaming. Reduce the heat to low.
2. In a medium bowl, whisk the egg yolks and whole eggs together.
3. Sift the cornstarch and 1/4 cup sugar into the eggs. Whisk vigorously until perfectly smooth and shiny, about 1 minute.
4. Slowly add one ladle of hot milk to the egg mixture to temper the eggs, while whisking continuously. Continue adding the hot milk one ladle at a time until about half of the milk has been added.
5. Pour the tempered eggs into the hot milk; whisking constantly.
6. Increase the heat to medium and bring to a boil, stirring constantly.
7. Boil for 2 minutes until the pastry cream thickens.
8. Immediately transfer the pastry cream to a small bowl and stir in the butter and vanilla bean paste until completely melted.
9. Spread in an even layer and cover with food film placed directly in contact with the surface of the cream to prevent a skin from forming.
10. Cool in the refrigerator until completely cold, about 2 hours. This can be made up to 3 days in advance.
11. Using a rubber spatula, stir out any lumps that may have formed in the pastry cream; set aside.
12. In a stand mixer fitted with a whisk attachment, combine the heavy whipping cream and remaining 1/2 tablespoon of sugar. Beat on medium speed until soft peaks form.
13. Stir 1/3 of the whipped cream into the pastry cream just until combined.
14. Fold the remaining whipped cream into the pastry cream mixture in two batches, being very gentle, so that your custard cream remains light and airy.
15.  Cover and refrigerate until needed for filling.

To assemble the cream puffs

1. Gently slice the cooled cream puffs in half with a serrated knife and place on a rimmed sheet pan.
2. Remove any wet, stringy egg membranes to clean out the cavity,
3. Transfer the custard cream filling to a piping bag fitted with a star tip. Pipe the custard cream into the bottom of each puff and then close with the top puffs.
4. Drizzle the tempered chocolate over the top of each cream puff.
5. Place cream puffs in the fridge for 30 minutes to set chocolate.
6. Serve cold.

ChefSecret: To help you get positively perfect choux pastry puffs, dip your fingers in water so you can move and adjust the piped mounds as needed or dab out any imperfections. Baking the choux puffs at two different temperatures is the secret. Baking at 425° for the first half makes the puff glorious; baking at a cooler 375° for the second half creates that beautiful golden brown exterior. And you’ll wind up with light, pillowy puffs that won’t have any major cracks.

Serving Suggestions:  Puffs of choux are good for more than just cream puffs! We sometimes fill them with a mini scoop of our favorite ice cream, or a mound of chicken salad or smoked salmon mousse for party appetizer.

Quip of the Day:  I have a lactose intolerant friend who sells cream puffs for a living. He can’t take it, but he can dish it out.
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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, 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.

#ChristmasRecipes #Desserts #HolidayCreamPuffs #Holidays2023 #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 
 
                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2023