How you doin’? Did you know the first night of Hanukkah falls on Christmas Day this year? So here is my less traditional festival of lights brisket recipe with a western touch.
 
I’m the kind of guy who gets a hankerin’ for BBQ cooked any way at all at least twice a month. When I downsized from my house on the hill, I had to give up my huge Texas smoker. It was a sacrifice. Some of the barbecue restaurants here are hit and miss.
 
If you’re like me, you'll love this irresistibly delicious beef brisket with smoky-spicy homemade barbecue sauce. This Instant Pot Beef Brisket can’t replace a good Texas-style barbecue smoked brisket, but it’s an awesome shortcut for a Hanukkah dinner.
 
Give this oh-so-tender beef with some chew, bursting with moist and juicy beefy flavors a try. It has a signature super yummy smoky, sweet, savory, spicy homemade barbecue sauce that is so good you’ll think you’re in Texas!
 
Prep time:  30 minutes
Instant Pot cook time:  75 minutes (pressure cook time) + 15 minutes (release time)
Cook time:  8 to 15 minutes (to thicken the sauce)
Yield:  8 servings
 
Ingredients 
3 to 4 pounds beef brisket (2 inches thick with fat cap)
 
For the dry rub
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cinnamon powder
1 teaspoon coarse kosher salt
1/2 teaspoon cumin seed, ground
1/2 teaspoon fennel seed, ground
1/4 teaspoon cayenne pepper
 
For the barbecue sauce
1 medium onion, sliced
3 garlic cloves, minced
1 cup ketchup
1 tablespoon maple syrup
1 tablespoon honey
2 tablespoons apple cider vinegar
1/2 cup unsalted beef stock or water 5 drops liquid smoke (I prefer Wrights)
 
Finishing the sauce
1 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon brown sugar
 
Directions
To make the dry rub

1. In a glass mixing bowl, mix dry rub ingredients together.
2. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate the meat).

To pressure cook the beef brisket

1. Add the sliced onion, minced garlic, ketchup, maple syrup, honey, apple cider vinegar, liquid smoke or beef stock to the Instant Pot. Mix well.
2. Add marinated brisket into Instant Pot. Pressure Cook at HIGH PRESSURE for 75 MINUTES.
3. NATURAL RELEASE for 15 MINUTES. Remove the lid carefully.
4. Carefully place cooked brisket on a cutting board and let it rest.
5. Use a fat separator to remove the oil from the BBQ sauce.
6. Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then the "SAUTE" button. Mix in the ketchup, Dijon mustard, and brown sugar into the sauce in the Instant Pot.
7. Let the BBQ sauce thicken by simmering for 8 to 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
8. Generously brush the BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket.
9. Slice the brisket against the grain.
10. Serve with BBQ sauce on the side.

ChefSecret:  Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat, covered, in the microwave or a preheated oven at 350°F until hot all the way through.

Quip of the Day:  Q. Which hand is best to light the menorah with?  A. Neither, it’s best to light it with a candle.

Historical Note: Brisket was and is still used as a special cut of meat on Jewish holidays such as Hannukah, Shabbat, and Passover. The cut of beef was decided to be celebratory and important due to its location. Brisket is found in the cow's front breast, making it kosher for Jews to consume.
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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. We have added a new search feature to make it easier to navigate through our blogs.
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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.

#Entree #BeefBrisket #InstantPotBrisket #HanukkahRecipes #HolidayRecipes #Kosher-Style #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? When I need a plush quick cinnamon-y breakfast, I make these easy, cinnamon rolls with an irresistible layer of cream-cheese-powdered-sugar-glaze. It makes my entire house smell like Christmas morning at the North Pole or one of those cinnamon roll kiosks at the county fair or the airport terminal. 
 
My Christmas Morning Breakfast Cinnamon Rolls recipe is the real deal. It has a soft, snuggly dough that’s topped with a ton of buttery cinnamon sugar before it’s rolled up, sliced and baked. I love to eat these cinnamon rolls by slowly unraveling the coil and savoring each sweet bite saving the gooey middle for the last bite. They’re the perfect weekend brunch treat or holiday breakfast! Those who don’t work with dough often should have no fear. This dough is smooth, soft and super easy to roll out after the first rise.
 
Prep time:  1 hour
First Proof time:  1 to 1-1/2 hours
Second Proof time:  1 to 1-1/2 hours
Bake time:   20 minutes to 25 minutes
Yield:  12 Cinnamon Rolls
 
Ingredients 
For the dough
1 cup warm whole milk (100 to 110ºF)
1 (1/4-ounce) packet instant or active dry yeast (2 1/4 teaspoons)
4-1/2 cups bread flour, plus more as needed
2 large eggs, at room temperature
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/2 cup granulated sugar
1-3/4 teaspoons kosher salt
 Cooking spray
 
For the filling
8 tablespoons (1 stick) unsalted butter, at room temperature and very soft
1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon kosher salt
 
For the cream cheese frosting
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon almond extract
1/8 teaspoon kosher salt
1-1/2 cups confectioners’ sugar
 
Directions 
To make the dough

1. Place 1 cup warm whole milk in a stand mixer, sprinkle with 1 (1/4-ounce) packet instant yeast, and stir to combine. Let sit for a few minutes until foamy.

Baker’s notes: The water temperature should not exceed 110⁰ or it will kill the yeast. If the yeast doesn't foam, it has expired, and you should get new yeast and start over.

1. Add the bread flour, room temperature eggs, melted unsalted butter, sugar and kosher salt.
2. Mix with the dough hook attachment on low speed until combined, about 2 minutes.
3. Increase the speed to medium and mix until the dough is elastic and smooth, and pulls away from the sides of the bowl, 8 to 10 minutes more.
4. After 5 minutes, if the dough is still sticky, knead in more bread flour, 1 tablespoon at a time as needed.
5. Coat a large bowl with cooking spray.
6. Transfer the dough into this bowl and turn to coat in the cooking spray.
7. Cover and let rise in a warm place until visibly puffed; does not need to double in bulk, 1 to 1-1/2 hours.

To make the filling

1. Beat the very soft unsalted butter, packed dark brown sugar, ground cinnamon and kosher salt together with a fork in a medium bowl until it forms a paste with no visible cinnamon or sugar.

To assemble and bake the rolls

1. Coat a 9X13-inch glass baking dish with cooking spray.
2. Line the bottom of the baking dish with a sheet of parchment, then spray the parchment and sides of the baking dish with cooking spray.
3. Lightly dust a work surface and rolling pin with flour.
4. Gently punch the dough down.
5. Transfer onto the work surface and lightly dust the top with flour.
6. Roll the dough out into a rough 12X24-inch rectangle (about 1/8-inch thick), with a longer side closer to you.
7. Drop the filling in marble-size pieces all over the dough, then using an offset spatula spread into an even layer as best you can, leaving a 1/2-inch border.
8. Starting at the long end closest to you, roll the dough up tightly into a log.
9. Pinch the seam tightly together at the top.
10. Position the log seam-side down. Cut the dough crosswise into 12 pieces with a serrated knife.
11. Place the pieces, cut side up in the baking dish, 4 across and 3 down the dish, spacing them evenly apart.
12. Coat a sheet of plastic wrap with cooking spray, then cover the baking dish with the wrap spray-side down. Let rise in a warm place until the rolls are just touching each other, 1 to 1-1/2 hours.
13. About 20 minutes before the rolls are ready, preheat an oven to 375⁰ F.
14. Remove the food film and bake until the rolls are light golden brown, puffed, and register at least 200⁰ F in the parts not touching the filling, 20 to 25 minutes.
15. Let the cinnamon rolls slightly cool while you make the frosting.

To make the frosting

1. Beat the room temperature cream cheese, unsalted butter, almond extract, and salt with the paddle attachment in a stand mixer on medium speed until smooth and whipped in texture, about 2 minutes.
2. Add the powdered sugar and beat on the lowest speed until just combined. Increase the speed to medium-high and beat until fluffy and creamy, scraping down the sides of the bowl as needed, about 2 minutes more.
3. Spread the desired amount of frosting evenly over the still-warm cinnamon rolls.
4. Let the cinnamon rolls cool for at least 10 minutes more before serving warm with any remaining frosting.

ChefSecret: I like to concentrate on gifts first thing Christmas morning rather than food prep. Here are my make-ahead secrets: Make the cinnamon roll recipe through step 20. Cover the baking dish and place in the refrigerator overnight. The next morning, a few hours before you plan to eat, let the baking dish sit in a warm place until the rolls rise; they should be just touching each other. Uncover and bake following the recipe instructions.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Quip of the Day:  Life is what you bake it, so add cinnamon.
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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. We have added a new search feature to make it easier to navigate through our blogs.
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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.

​#Baking #ChristmasMorningCinnamonRolls #CinnamonRolls #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? While googling fun facts about candy canes and cocktails, I found out that the first candy cane was made over 350 years ago and, for the first 200 years, they were solid white. Can you imagine a candy cane without stripes? Crazy right???
 
I also discovered that National Candy Cane Day is celebrated on December 26th. That means we should drink my Pink Peppermint Cocktail
to celebrate!
 
Suggestion… take all of your broken candy canes and the ones you stuffed in the stockings or hung the tree, and do something useful with them.
 
Pink peppermint sounds like a pepperminty marshmallow dream or something. And that’s exactly what this cocktail is!
 
Okay, let me break it down for you. You’re going to need candy cane vodka (see the ChefSecret below), homemade vanilla simple syrup, creme de cacao, a very tiny drop of cream and don’t forget a mini candy cane for garnish. They all come together to create the perfect iced holiday drink that tastes like a treat!! Yes indeed, this is what I call Pink Peppermint Cocktail success. My Pink Peppermint Cocktail is full of holiday cheer!

Prep time:  30 minutes
Cook time: 15 minutes
Yield:  1 Cocktail
 
Ingredients 
2 ounces candy cane vodka
2 ounce creme de cacao (white)
1 ounce vanilla simple syrup
1/2 ounce cream (or half and half)
1 mini candy cane for garnish
sparkling sugar for the glass
 
Directions

1. Prepare the candy cane vodka 30 minutes before.
2. Rim a glass with a drop of water and dip it in either sparkling sugar or crushed candy canes.
3. Fill a cocktail shaker with ice. Add the vodka, creme de cacao, syrup and half and half. Shake well for at least 30 seconds. Pour in the glass and garnish with a candy cane!

ChefSecrets:  
How do you make peppermint vodka? It’s simple… and just two ingredients.
To make peppermint vodka, simply add 2 cups of vodka to a large jar and add 4-5 candy canes. You can use any flavor candy cane (or any size). Let the candy canes soak in the vodka until they dissolve, which won’t take very long (a few hours).
Once you have a jar of peppermint flavored vodka you can easily add it to cocktail recipes all season long. It’s also nice for Valentine’s Day.
How do make vanilla simple syrup?  Sugar, purified water, and vanilla extract

Ingredients
4 cups sugar (raw or brown)
3 cups filtered water
2 teaspoons pure vanilla extract
 
Directions
Place a large saucepan on your stovetop. Add sugar, water and extract to the saucepan. Turn on heat (medium setting) and stir continuously with a wooden spoon until sugar dissolves. Wait until lukewarm to transfer the syrup into a bottle or jar.

Quip of the Day:  Q. What does a candy cane say when it’s always stressed? A. I cane-t stand it!
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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.

#HappyHour #PinkPeppermintCocktail #CandyCanes #Peppermint #Vodka #CremeDeCacao #Cheers #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  #FeedingAmerica 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’?  Nothing says year-end holidays like peppermint. Now I happen to know that old Santa has a soft spot in his heart for shortbread cookies. Santa and I have something in common. The best shortbread I ever tasted was at Culloden House Hotel in Inverness, Scotland.
 
Overall, this was an experience stay as we were the last guests of the season. I asked our host, Mr. Story, for the recipe which he promptly shared with me. It is so good and buttery I didn’t initially think that anything could make I better, but then I thought “chocolate!” and then I thought “peppermint!” This is the perfect cookie to leave for Santa with a tall glass of cold milk or a mug of hot cocoa.
 
So, here’s what I did… I took Mr. Story’s perfect recipe and made it even more perfect by adding cocoa, chocolate and peppermint candy. I think this just might land me on Santa’s “nice” list.
 
Prep time:  25 minutes
Chill time:  60 minutes
Bake time:  10 to 12 minutes
Cool time:  20 minutes
Decorating time:  20 minutes
Yield:  24 cookies
 
Ingredients 
1/4 cup Dutch-processed cocoa powder
2 cups all-purpose flour
2 sticks unsalted butter, at room temperature, plus more as needed
1 cup sifted confectioners’ sugar
1/2 teaspoon peppermint extract
1/2 teaspoon kosher salt
1/2 cup crushed peppermint candies
1 cup semi-sweet chocolate chips
 
Directions

1. Sift the cocoa powder and flour into a small bowl using a sifter or a fine-mesh sieve. Set aside.
2. In a stand mixer fitted with a paddle attachment or handheld electric mixer, cream the butter and sugar on low speed until the sugar is fully combined. Then, increase the speed to medium and beat until fluffy and creamy, about 3 minutes.
3. On low speed, add the peppermint extract and salt and mix just until combined.
4. With the mixer on low speed, gradually add the dry ingredients into the butter mixture until just combined, about 1 minute, stopping the mixer once or twice to scrape down the sides and bottom with a rubber spatula. The dough will be soft and slightly sticky. If the dough feels dry and crumbly, you can add softened butter 1 teaspoon at a time until it comes together.
5. Divide the dough in half. Place one portion in the center of a large piece of plastic wrap on your kitchen counter.
6. Fold the plastic over to cover the dough. Using your hands, form the dough into a tight log shape, rolling it on the counter to smooth it out.
7. It doesn’t have to be perfect! The log should be about 2 inches in diameter and 4 to 5 inches long. Repeat with the other portion.
8. Refrigerate the cookie logs for about 1 hour or until firm.
9. Just before the cookies have finished chilling, arrange two racks in the middle and bottom third of the oven and preheat it to 350⁰ F.
10. Line two baking sheets with parchment paper.
11. Use a chef’s knife to slice the log into 1/4-inch thick circles. Evenly arrange them on both baking sheets leaving at least 1 inch between the cookies to allow for spreading.
12. Bake the cookies for 10 minutes or until the cookies are set, turning and rotating the pans between racks halfway through.
13. The cookies will turn from glossy and wet to matte. They will feel slightly soft out of the oven but should barely make an indent when gently tapped them with your fingers. If they look shiny or feel too soft, continue baking until firmed up, about 2 minutes. 
14. Let cookies cool on the baking sheets for 2 minutes. Then, transfer to a wire cooling rack to cool completely.
15. Set the parchment paper-lined baking sheets aside. You will use them again when decorating the cookies.
16. Crush the peppermint candies into small pieces using a spice grinder or mortar and pestle. Alternatively, place the peppermint candies in a double-bagged zip top bag and seal. With a mallet or rolling pin, crush them until fine in texture. You’re looking for pieces that are 1/8 inch to 1/4 inch for a nice visual look and textural contrast. Transfer the crushed candy to a small plate.
17. In a small microwave-safe bowl, add the chocolate chips. Microwave for 30 seconds on full power, then stir. Repeat, heating and stirring in 15-second intervals until the chocolate melts into a smooth, homogenous texture.
18. Dip each cooled cookie halfway into the melted chocolate. Sprinkle the crushed peppermint candy over the chocolate on the top side of the cookie. Shake off any excess candy back onto the peppermint plate to reuse.
19. Place the decorated cookies on the parchment paper-lined baking sheets.
20. Allow the chocolate to fully set before serving.

ChefSecret:  You can use semi-sweet or milk chocolate for dipping. You can also roll out the dough discs and cut into star shapes and bake them. 

Quip of the Day:  Q. How does Santa keep from getting sick around the holidays?  A. He uses hand Santa-tizer.
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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. We have added a new search feature to make it easier to navigate through our blogs. 
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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.

#Baking #ChocolatePeppermintShortbread #PeppermintCandy #Shortbread #CullodenHouse #Inverness #ChristmasCookies #SantasCookies #DecoratedCookies #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’?  My Paris Bistro Potatoes are as light as a cloud and perfect for the holidays.

Paris Bistro Potatoes, also known as pommes de terre chantilly, are puréed potatoes folded together with heavy whipping cream before being baked under a layer of cheese.
 
They’re super soft and light, with an almost soufflé-like texture and a crisp cheese crust and the best part is that they’re almost as easy to make as regular mashed potatoes. After just one taste, I think you’ll be convinced that the two extra steps are totally worth the effort to give a classic potato side dish a Paris upgrade.
 
To make the softest, most lusciously cloud-like potatoes, you’ll need a potato ricer or food mill. These tools break up the boiled potatoes into very tiny particles, keeping the purée or mash very airy and smooth, not gluey. Using one of these tools is the key to achieving the distinct texture this dish is known for, as well as for making super velvety mashed potatoes and the best homemade gnocchi.
 
If you don’t have a potato ricer and don’t have the means to acquire one, I would suggest pressing the boiled potatoes with the back of a spoon through a slightly larger than fine mesh sieve. It will take more time and effort but will give similar results.
 
You can also make these potatoes with mashed potatoes that you’ve done the old-fashioned way—with a potato masher or even a fork. While you will get deliciously creamy Bistro potatoes, you will definitely not achieve the distinct, slightly soufflé texture that sets this dish apart.
 
If you want to add a little bit more flavor or texture to highlight the richness of these potatoes, you have options. Here are my favorite ways to switch-up this classic recipe:
 

• Fold minced chives or caramelized onions into the potatoes
• Smash roasted garlic through the potato ricer or food mill along with the potatoes
• Use shredded Gruyere, Swiss or cheddar in lieu of, or alongside, the Parmesan cheese
• Top the baking dish with both breadcrumbs and cheese for an extra-crispy finish

 
Tips for Making Ahead
 
Due to the delicate and temperature-dependent nature of whipped cream, there’s not a lot of room to prepare this dish before the final bake. Leftovers, however, will keep and reheat well in the microwave or oven. If you want to serve this dish but can’t find the time to make it on the day of, you can bake them through, let them cool and store in the fridge. Reheat and serve.
 
Prep time:  20 minutes
Cook time:  40 minutes
Yield:  6 to 8 servings
 
This recipe calls for an 8x8-inch baking dish, but you can use any other 2 to 2 1/2 quart baking dish you have on hand. Just make sure there is a little bit of room as the potatoes will rise slightly as they bake.
 
Ingredients
5 tablespoons unsalted butter, cubed and at room temperature, divided
2 pounds Yukon gold potatoes, peeled and chopped into 1-inch cubes
2 teaspoons kosher salt, plus more to taste
1/3 cup whole milk, room temperature
1 cup heavy cream, cold
1/3 cup freshly grated Parmesan cheese
 
Directions

1. Preheat the oven to 400° F.  Place a rack in the center of the oven.
2. Use 1 tablespoon of butter to grease your baking dish.

Boil the potatoes:

1. Add the cubed potatoes to a large pot with the salt and add enough cold water to cover. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to medium-low and continue cooking the potatoes until they are very soft and tender all the way through, about 12 minutes. There should be little to no resistance when poked with a fork or knife.
3. Drain in a colander and let cool slightly.
4. Once the potatoes have cooled slightly (there is little to no steam coming off the potatoes), press them through the potato ricer or food mill into a large bowl. Add the remaining 4 tablespoons of butter to the bowl, then add the milk and stir until the mixture is homogeneous. Taste and season with salt as desired, then set aside.
5. Add the cold heavy cream to another bowl and use an electric hand mixer with beaters on medium speed or a stand mixer to whip to stiff peaks, 3 to 5 minutes.
6. Add about one-third of the whipped cream to the bowl with the potato purée.
7.  Use a rubber spatula to gently fold the whipped cream into the potatoes. Once combined, add another third, fold, then repeat with the remaining whipped cream.
8. Gently pour the potato mixture into the buttered baking dish and smooth out the top.
9. Sprinkle evenly with the grated Parmesan cheese. Bake until the cheesy top is lightly browned, and the potatoes have slightly souffléd to the top of the baking dish, about 25 minutes.
10. Let cool for 10 minutes before serving.

ChefSecret:  Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat, covered, in the microwave or a preheated oven at 350°F until hot all the way through.

Quip of the Day:  Q: What do you call a potato watching a game?  A: A spec-tater.
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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. We have added a new search feature to make it easier to navigate through our blogs.
-------------------------------------------
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.

#SideDish #ParisBistroPotatoes #RicedPotatoes #ParmesanCheese #HolidayRecipes #ChristmasDinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup   
                                                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024