…from the Perspectives’ KitchenHow you doin’? Summertime is peach time, and I can’t think of a better after barbecue dessert than Grilled Peach Cobbler. In general Cobblers are a Southern classic dessert category and fresh peaches are in season right now. Cobblers are sort of a free-form dessert, as variable as the home kitchens that create them. There’s no messing around with making and rolling doughs for pies. You’ll find that you can top them with everything from lattice pie crusts to sweet and crunchy Dutch crumble to buttery biscuit blobs. Scooping biscuits is about the easiest solution and I love my scooped recipe with a fun twist—topped with buttermilk cornmeal biscuits. They’re mixed up in a bowl, and then scooped into a cast-iron pan with the peaches before baking. So simple: two dishes, no kneading, no folding, no mess and no real culinary talent required. The biscuits bake up super fluffy and flavorful with a buttermilk tang, a nutty butter bite and, of course, the corn. Those savory layers are wonderful with the spicy-sweet filling of grilled summer peaches, sweet cream butter, brown sugar, cinnamon, nutmeg and cardamom. Perfect for friends and family, this is a scoop-yourself-dish, served warm from the cast iron skillet right from an oven, or the grill of your barbecue. Of course, no cobbler would be complete without heaping scoops of vanilla ice cream. Prep time: 50 minutes+ Grill time: 3 minutes (for the peaches) Bake time: 45 minutes+ Cool time: 10 minutes Yield: 6 to 8 servings Ingredients 2 pounds fresh peaches, sliced vegetable oil (to prep the peaches for the grill) 3/4 cup unsalted butter, divided 1/2 cup packed light brown sugar 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cardamom 3/4 teaspoon kosher salt, divided 1 tablespoon water 1 tablespoon cornstarch 1 cup all-purpose flour 1/2 cup fine cornmeal 1-1/2 teaspoons baking powder 2 tablespoons granulated sugar 1 cup buttermilk 2 pints vanilla ice cream, for serving Directions To make the cobbler filling
To make the biscuit batter
ChefSecret: I like the enhanced flavor of the grilled peaches especially if the cobbler is a dessert following a meal of barbecue meats. It makes a subtle difference, but it’s worth the effort. If you decide to use canned peaches, skip this step and drain the peaches. Quip of the Day: I'm on a seafood diet. I see food and I eat it. ------------------------------------------- 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. ------------------------------------------- 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. #Dessert #Baking #Cobbler #Peaches #GrilledPeaches #VanillaIceCream #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ KitchenHow you doin’? Some of the best baking is standard at Christmas time, but why do you have to wait to get a cookie as good as this one until the year-end holidays? This recipe is for Classic Vanilla Sugar Cookies. They are just as delicious as they are beautiful! The secret is Nielsen-Massy Madagascar Bourbon Pure Vanilla Extract https://tinyurl.com/39mz2bjn. Every drop contains over 400 naturally occurring flavors that create a myriad of flavor thrills. If you haven’t baked homemade cookies lately, to time to break the cookie famine with Classic Vanilla Sugar Cookies. The earliest form of Julsockerkakor was actually a Viking pre-Christian pagan ritual. The tradition of the It is commonly believed to have originated in Norway, at a time when pagan masses worshiped Thor, the god who traveled in his chariot drawn by two goats. During the Yule holiday, they would disguise their appearance by dressing in a goatskin and go from house to house carrying a goat head these guys really knew how to have a great time). Christian missionaries modified the tradition and separated its meaning from Paganism. The Yule Goat became one of the oldest Scandinavian and Northern European Yule and Christmas symbols and traditions. In Denmark, the figure of the Yule Goat remains a common Christmas ornament. It is often made out of straw, has a red ribbon around its neck, and is found under the Christmas tree. Scandinavian immigrants brought this tradition to America. Prep time: 10 minutes Chill time: 1hour Bake time: 8 minutes Yield: 7 dozen Ingredients 16 tablespoons unsalted butter 2 cups granulated sugar, divide--plus extra for topping, 2 large beaten eggs 1/4 cup cream 2 teaspoons pure vanilla extract (I prefer Nielsen-Massey Madagascar Bourbon Vanilla) 3-3/4 cups all-purpose flour 2 teaspoons baking powder 1 large slightly beaten egg white Directions
ChefSecret: These cookies may also be decorated after baking with colored icing. Quip of the Day: I could give up cookies, but I'm no quitter. ------------------------------------------- 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. ------------------------------------------- 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 #Julsockerkakor #VanillaSugarCookies #Nielse-Massey #BourbonVanilla #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 ... from the Perspectives’ Kitchen How you doin’? It’s not hard to be green especially if it’s key lime green—Key Lime Pie. Key lime pie is an American dessert consisting of a graham-cracker or chocolate wafer crust, an egg custard (primarily egg yolks, sweetened condensed milk, and key lime juice) and a topping of either whipped cream or meringue. The sweet and tart pie originated in Key West, Florida, in the late 19th century. The use of canned sweetened condensed milk is an essential ingredient because fresh milk and refrigeration were uncommon in the isolated Florida Keys until the 1930s. There are numerous variations of the dessert, and a nontraditional twist is the chocolate-dipped key lime pie sold on a stick in Key West. Key Lime Pie—named the official pie of Florida in 2006—is found in restaurants throughout the Florida Keys although the same cannot be said of the tart key limes. The small yellowish orbs have not been commercially grown in the Keys in decades, mostly because of damaging hurricanes and citrus canker, a plant disease. I use a hybrid Key Lime found in mesh bags in the produce section of upscale stores. Though the limes are still occasionally grown privately, even in backyards, many pies are made with imported Key Limes or pasteurized bottled juice. Prep time: 30 minutes (include baking the crust) Instant Pot cooking time: 30 minutes Natural release time: 15 minutes Cool time: 2 hours Chill time: 3 hours Yield: 1 9-inch pie serves 5 to 6 people Ingredients For the pie crust 1-1/4 cups graham cracker crumbs (about 20 crackers) 3 tablespoons granulated sugar 1/4 teaspoon kosher salt 4 tablespoons unsalted butter, melted and cooled For the key lime pie filling 1 tablespoon key lime zest 1/2 cup key lime juice 1 can (14 ounces) sweetened condensed milk 4 large egg yolks 2 tablespoons cornstarch For the key lime pie topping 1 cup cold heavy whipping cream 1/4 cup granulated sugar 1/4 cup sour cream 1/2 tablespoon key lime zest for garnish Directions To make the crust
Quip of the Day: “When you’re dead you don’t know you’re dead… all of the pain is felt by others. The same happens when you’re stupid.” ------------------------------------------- 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. ------------------------------------------- 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 #InstantPot #KeyLimePie #KeyLimes #KeyWest #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives KitchenHow you doin’? My Old Fashioned Cathead Biscuits are a wonderful way to spoil your family. Cathead biscuits have been around for years. It is an old-fashioned recipe that never disappoints! Why are they called Cathead biscuits? Simply because they are as big as a cat’s head. When we call them out as old Southern Cathead Biscuits, some of the oldest family recipes go back to pre-Civil War times. They are simple, inexpensive and only have 6 ingredients—most can be found in your pantry. Try them tonight… or tomorrow with a Southern-Style Fried Chicken Thigh Biscuit Sandwich. Prep time: 10 minutes Bake time: 20 minutes Yield: 8 large biscuits Ingredients 2 cups self-rising flour 1 teaspoon baking powder 1 to 2 tablespoons white shortening (Crisco) at room temperature or lard or rendered bacon fat; about the size of a walnut 1 cup buttermilk 1/2 teaspoon kosher salt 2 tablespoons melted salted butter (for brushing top after baking) Directions
ChefSecret: For taller, lighter and flakier biscuits, cut straight down with the cutter. Do not twist the cutter as it prevents the biscuits from getting a full rise. For the highest rise biscuit, ensure the biscuits are touching so they rise up and not out. For crusty edges, arrange them 1 inch apart, for softer edges, place them close together. Quip of the Day: Two biscuits are in an oven… One biscuit looks at the other and says, “man, it’s hot in here.” The other biscuit replied, “AHHH, a talking biscuit!!!” ------------------------------------------- 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. ------------------------------------------- How you doin’? My Old Fashioned Cathead Biscuits are a wonderful way to spoil your family. Cathead biscuits have been around for years. It is an old-fashioned recipe that never disappoints! Why are they called Cathead biscuits? Simply because they are as big as a cat’s head. When we call them out as old Southern Cathead Biscuits, some of the oldest family recipes go back to pre-Civil War times. They are simple, inexpensive and only have 6 ingredients—most can be found in your pantry. Try them tonight… or tomorrow with a Southern-Style Fried Chicken Thigh Biscuit Sandwich. Prep time: 10 minutes Bake time: 20 minutes Yield: 8 large biscuits Ingredients 2 cups self-rising flour 1 teaspoon baking powder 1 to 2 tablespoons white shortening (Crisco) at room temperature or lard or rendered bacon fat; about the size of a walnut 1 cup buttermilk 1/2 teaspoon kosher salt 2 tablespoons melted salted butter (for brushing top after baking) Directions
Quip of the Day: Two biscuits are in an oven… One biscuit looks at the other and says, “man, it’s hot in here.” The other biscuit replied, “AHHH, a talking biscuit!!!” ------------------------------------------- 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. ------------------------------------------- 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 #SouthernBiscuits #CatheadBiscuits #Crisco #Lard #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Test KitchenHow you doin’? One of the best treats for breakfast are yummy, freshly baked blueberry muffins made with fresh or frozen blueberries. Did you know that blueberry muffins are the official muffins of Minnesota? And, if all the blueberries grown in North America in one year were spread out in a single layer, they would cover a four-lane highway that stretched from Saint Paul to New York! Where did muffins originate? European settlers brought with them a recipe for “Bilberry Muffins”. Bilberries were not found in the New World. Wild blueberries, native to the Americas, were both plentiful and delicious so they were substituted for Bilberries, and the Blueberry Muffin recipe was born. Ingredients 2 cups all-purpose flour 1/2 cup granulated sugar 3 teaspoons baking powder 1/2 teaspoon kosher salt 3/4 cup milk 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1/3 cup vegetable oil 1 large egg 1 cup fresh or frozen blueberries 1 teaspoon grated lemon zest Directions
ChefSecrets: Lightly dust the blueberries with a little flour before adding them to the batter to keep them from sinking to the bottom of muffin cups. The first 9 ingredients are a standard muffin recipe which will make anything from plain to chocolate yummy muffins. What are Bilberries? They are wild European blueberries that are red inside, with a strong flavor and have higher levels of antioxidants than blueberries. Quip of the Day: Why couldn't the teddy bear finish his muffin? “Because he was already stuffed.” ------------------------------------------- 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. ------------------------------------------- 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 #Breakfast #FreshBakedBreakfast #BlueberryMuffins #MomsBasicBlueberryMuffins #Bilberries #Blueberries #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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