How you doin’? Are you a Brie cheese lover? What is Brie, you ask? Brie cheese is made with rich and creamy milk, therefore, Brie is rich and creamy with a center that could only be described as voluptuous.
 
The flavor is subtle and unique as is the milk which is lightly flavored from the wild grasses and flowers upon which the cows (or goats) feed. These also vary by region and season and that’s why Brie cheeses from different locales can have such distinctive—and local—flavors.
 
Brie is a soft, creamy, buttery cheese that originated in France and is now produced internationally. It has a creamy interior with a soft, edible rind of white mold. Brie is traditionally made from cow's milk but can also be made from goat's milk. The cheese is high in fat and rich in calcium with relatively high sodium content. It's also a good source of protein and vitamins A and B-6.
 
Creamy-Crispy Brie Bites have a crispy phyllo exterior, creamy melted Brie, or honey or honey-sweet apricot jam, tart Granny Smith matchsticks, crunchy Marcona almonds and a touch of earthy thyme. These little bites are like a whole cheeseboard spread in a single bite. They’re great as an appetizer or snack. The looks of the crisp edges with ridges are so compelling, you certainly won’t have any leftovers to be repurposed.
 
Ingredients 
1 package frozen prepared phyllo dough shells
12 1-inch cubes of Brie Cheese
3 tablespoons honey or apricot jam
6 teaspoons chopped Marcona Spanish almonds
1 teaspoon chopped fresh thyme
36 match-cut pieces of sour apple (Granny Smith)
 
Ingredients

1. Preheat an oven to 375° F.
2. Place the phyllo shells on a parchment-line sheet pan.
3. Place 1 cube of Brie into the center of each shell.
4. Spoon 1/2 teaspoon of apricot jam or honey into each shell.
5. Sprinkle the Brie with chopped almonds and chopped thyme leaves.
6. Bake for 10 minutes until the Brie is soft and gooey.
7. Garnish with matchstick sliced apples and serve.

ChefSecret:  While the rind is edible, I prefer to trim the cheese for this purpose. You can top the Brie with anything, sweet or savory, that you like, from fruit and jam to nuts and bacon.

Quip of the Day:  You sure are the brie’s knees. 😊
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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.
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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.
#Appetizers #Snacks #Brie #Phyllo #MarconaAlmonds #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? On a Mediterranean cruise I was impressed with the number of sangria choices available. I worked with the bartender to create this recipe for Sparkling Orange & Peach Sangria. It turns out it’s also great for casual backyard gatherings. A pitcher of sangria takes all the pressure off the host. Not to mention, this great tasting golden refresher is super pretty and deeply refreshing.
 
Wine is the heart of any sangria, and here we use a bottle of dry white wine and sparkling Prosecco, which we love for its dry winey notes, then layer in a simple syrup made with Tazo Wild Orange Tea and honey. The results are an earthy concoction that adds some sweet bottom notes to the sangria.
 
It’s lots of fun to watch your passengers/guests bobbing for peaches, red berries and apples while enjoying a thirst-quenching sip of summer.
 
Prep time:  20 minutes
Cool time:  30 minutes
Chill time:  1 to 4 hours (passive time)
Yield:  8 servings
 
Ingredients 
1/2 cup water
1 bag Tazo brand Wild Sweet Orange tea
2 tablespoons honey
1/2 thinly sliced lemon
1/2 ripe peach
1/2 navel orange (I prefer Cara Cara sweet oranges)
1/2 sweet-tart apple (I prefer Honeycrisp)
1 cup quartered strawberries
1 cup rinsed whole raspberries
1 bottle white wine (I prefer Sauvignon Blanc)
1 tablespoon freshly-squeezed lemon juice
8 cups ice cubes
1 bottle Prosecco (or other sparkling white wine)
8 whole strawberries
8 mint sprigs
 
Directions

1. Bring the water to a simmer over medium-high heat.
2. Remove the pot from the heat, add 1 bag Tazo® Wild Sweet Orange Tea, and steep for 7 minutes.
3. Discard the tea bag and stir in the honey until dissolved.
4. Let it cool, for about 30 minutes.
5. Rinse the lemon, peach, orange, apple and strawberries.
6. In another container, rinse 1 cup of raspberries and leave whole.
7. In a large pitcher, combine the wine, honey-tea syrup, lemon juice and the prepared fruit.
8. Chill the sangria in the refrigerator for 1 hour and up to 4 hours to let the flavors blossom.
9. When ready to serve, add the ice and Prosecco and stir to combine. Serve the sangria in wine glasses and garnish with whole strawberries and mint sprigs.

ChefSecret:  Most any fruit can be a wonderful substitute—kiwi, pineapple, blue berries, nectarines or pears.

Quip of the Day:  While sipping his sangria, he noticed a sizzling, scrumptious looking platter being served at the next table. Not only did it look good, the smell was wonderful. He asked the waiter, "What is that you just served?" The waiter replied, " Ah señor, you have excellent taste! Those are bull’s testicles from the bull fight this morning. A delicacy!"

The tourist, though momentarily daunted, said, "What the hell, I'm on vacation! Bring me an order!" The waiter replied, "I am so sorry señor. There is only one serving per day because there is only one bull fight each morning. If you come early tomorrow and place your order, we will be sure to save you this delicacy!"

The next morning, the tourist returned, placed his order, and then that evening he was served the one and only special delicacy of the day. After a few bites, and inspecting the contents of his platter, he called to the waiter and said, "These are delicious, but they are much, much smaller than the ones I saw you serve yesterday!"

The waiter shrugged his shoulders and replied, "Si señor. Sometimes the bull wins."
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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.
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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 #SparklingOrange&PeachSangria #Prosecco #SauvignonBlanc #Oranges #Peaches #Apples #Lemons #Strawberries #Raspberries #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2023

​How you doin’? Joan told me last week, “too many desserts… not enough salads.” I hear and obey. So, Miss Joan, here you go.
 
This is one of my favorite spring and summer salads. It is made with crisp shaved curlicues of asparagus and crispy, young, baby arugula greens. They’re both peppery and herby and make a complementary flavor thrill for all the other “orts” (goodies) I’ve added to them—sweet blueberries (just a sprinkle) and shaved nutty Parmesan cheese and wonderfully unctuous prosciutto ham. Add a fresh and tangy blackberry vinaigrette and what have you got?… a positively sumptuous summer entrée.
 
In Paris, when the first harvest of asparagus comes into season, produce vendors run through the street yelling, “ASPERGES!” That’s how Parisiens know for certain, spring has sprung.
 
This recipe can be the perfect salad on a brunch buffet, or you can also top salmon cakes with this leafy dish for a satisfying lunch or a light dinner.
 
Prep time:  20 minutes
Chill time: 60 minutes
Yield:  4 servings
 
Ingredients 
1/2 bunch asparagus (about 10 stalks), trimmed
2 cups baby arugula
1 small bunch chives, cut into batons
2 ounces very thin shaved prosciutto (I prefer Spanish style)
1/4 cup fresh blueberries
1/4 cup shaved Parmigiano-Reggiano cheese, plus more for garnish
1/2 bunch watercress, stems trimmed
3 tablespoons blackberry vinaigrette (recipe below)
 
Directions

1. Prepare a bowl of ice water.
2. Using a peeler, shave the asparagus spears lengthwise, and put the shavings in the ice water. Place the bowl in the refrigerator for 1 hour. Chilling in cold water will help keep the asparagus crisp and give it the signature curl.
3. Remove the asparagus from the ice water and dry it on a paper towel for a few minutes.
4. In a large bowl, toss the baby arugula, chives, prosciutto, blueberries and Parmigiano-Reggiano cheese together.
5. Add in asparagus and gently toss.
6. Just before serving, add the watercress and vinaigrette and gently toss again.
7. Transfer it to a serving bowl and garnish with more cheese.
8. Serve immediately.

ChefSecret: Don’t skip the step to soak the asparagus shavings in ice water. That’s what gives the shavings their delightful curl and crisp texture!
 
                                        Blackberry Balsamic Vinaigrette
This recipe will enhance any salad it touches, and it's also a fantastic marinade for chicken.
 
Prep time:  5 minutes
Cook time:  3 minutes
Yield:  Makes about 1 cup
 
Ingredients 
3/4 cup fresh blackberries
1/4 cup balsamic vinegar
1-1/2 teaspoons fresh lemon juice
1-1/2 Dijon mustard
1/4 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup extra virgin olive oil
 
Directions

1. Add all the ingredients except the oil to a small saucepan and place it over low heat, stirring a bit.
2. Cook until the sugar is dissolved and continue to warm the mixture, about 3 minutes.
3. Remove the pan from the heat and use the back of a fork to macerate the blackberries.
4. Push the mixture through a sieve and discard the particulate.
5. Cool the vinaigrette mixture.
6. Gradually whisk in the oil and blend until it's completely emulsified.

ChefSecret:  Vinaigrettes with EVOL may set up when refrigerated. Take the vinaigrette out of the refrigerator for about 30 minutes before using it to bring it back to room temperature.

Quip of the Day:  Man cannot live by bread alone. Every once in a while, he needs a salad.

Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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.
#Entrees #Salad #Asparagus #Prosciutto #BlackberryBalsamicVinaigrette #ParmigianoReggiano #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Long Island Iced Tea is a strange cocktail. It tastes as innocent as all get out, yet it has 2-1/2 ounces of strong booze in every drink—sometimes more depending on the bartender. As other similar tales of bartender lore, Tennessee and New York feud over this boozy drink's origin. No matter which side you're on, it's a bold, but delicious, choice.
 
The closest we’ve come to proper credit would have to be Bob "Rosebud" Butt who we think invented the Long Island Iced Tea on Long Island, in the 1970s. Maggie Lacasse, Director of Communications for Discover Long Island said he created the cocktail as part of a contest while working at the Oak Beach Inn.
 
As we mentioned, the Long Island Iced Tea is a mix of various alcohols, lemon juice and cola. This gives the drink a sweet and tangy taste, with a kick from the alcohol. The cola also gives the drink a tea-like color and a slight bitterness, which is balanced out by the sweetness of the triple sec.
 
You can give my recipe a mix or save the time and bother and let a professional bartender put it together behind the bar. 
 
Ingredients 
For the sour mix
1/2 cup water
1/2 cup granulated sugar
5 tablespoons freshly squeezed lemon juice
4 tablespoons freshly squeezed lime juice
3 tablespoons grapefruit juice
 
For the cocktail
1/2 ounce gin
1/2 ounce white rum
1/2 ounce white tequila
1/2 ounce vodka
1/2 ounce triple sec
1-1/2 ounce homemade sour mix OR
3/4 ounce freshly squeezed lemon juice AND 1/2 ounce simple syrup
Coca Cola, to taste
 
Directions
To make the sour mix

1. Pour the water and sugar into a small saucepan and place over medium-high heat.
2. Bring to a boil and whisk until the sugar has dissolved.
3. Set aside to cool.
4. Once the mix has cooled, combine the simple syrup, lemon, lime and grapefruit juices.
5. Store the sour mix in an airtight container in a refrigerator for up to 3 weeks.

To make the cocktail

1. Using a cocktail shaker, add the gin, rum, tequila, vodka, triple sec and sour mix.
2. Top with ice and shake until thoroughly chilled.
3. Strain into a Collins glass filled with ice and top with Coca Cola to taste.
4. Garnish with lemon.

ChefSecret:  Where you can, always use fresh-squeezed lemon and lime juice.

Quip of the Day:  There are 5 Ps of world class bar service--Pride, Passion, Preparation, Professionalism and Presentation.
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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.
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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. Cheers!

#Cocktail #HappyHour #LongIslandIcedTea #Rum #Tequila #Vodka #Gin #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? There is something about the magic of food in Italy that somehow makes everything tastes better. This is a recipe for Cherry Pound Cake that puts the fruit as the feature of this old family tradition.
 
With a combination of cherries, vanilla and almonds it makes this simple cake perfect for any occasion. What could go wrong?
 
If cherries are out of season substitute with blueberries, raspberries, blackberries or cranberries. I’ve been known to add in a 1/4 cup of chocolate chunks—you can’t go wrong with chocolate chips!
 
Prep time:  25 minutes
Bake time:  65 to 80 minutes
Cool time:  30 to 45 minutes
Yield:  6 to 8 servings
 
Ingredients 
1 stick (1/2 cup) unsalted butter, plus 1 tablespoon (for almonds)
1 cup granulated sugar
1 cup Greek yogurt (full fat)
3 large eggs (room temperature)
2 teaspoons pure vanilla extract
1-1/4 teaspoons almond extract
1-3/4 cups all-purpose flour, plus 2 tablespoons, divided
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2-1/2 heaping cups fresh cherries, pitted (see ChefSecret)
1/4 cup sliced almonds
1/4 cup confectioners’ sugar, for dusting
 
Directions

1. Preheat the oven to 350⁰ F.
2. Butter a 9 X 5-inch loaf pan and line the bottom and sides with parchment paper.
3. Add the butter and sugar to a large bowl and using a hand-held or stand mixer, beat the mixture on medium speed until it is light and fluffy, about 3 minutes.
4.  Add the yogurt and mix on medium speed, scraping the sides, when necessary, until thoroughly mixed.
5. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg.
6. Add the vanilla and almond extracts and beat to combine.
7. Add the 1-3/4 cup of flour, baking powder and salt. Mix the ingredients together until just combined, being careful not to overmix.
8. Set aside 1/3 cup of sliced cherries for topping the cake.
9. Add the remaining 1-2/3 cups cherries to a bowl or plastic bag and add the 2 tablespoons of all-purpose flour. Coat the cherries evenly with the flour and set aside. This will ensure that the cherries won’t bleed the color into the batter or sink to the bottom of the loaf pan when baking.
10. Add 1/3 of the cake batter to the prepared loaf pan. Next, evenly sprinkle 1/2 of the floured cherries on top of the layer.
11. Add another 1/3 of the cake batter and top with the rest of the floured cherries.
12. Add the last third of batter.
13. Melt 1 tablespoon of butter and mix with the sliced almonds.
14. Decoratively top the loaf with the reserved sliced cherries and sliced almonds.
15. Bake for 65 to 80 minutes or until a cake-tester inserted in the center comes out clean and the top is evenly golden brown.
16. Move pan to a rack to cool for at least 30 minutes.
17. Dust with powdered sugar before serving.
18. Slice and enjoy.

ChefSecret: Frozen cherries can be used in place of fresh. Thaw completely, squeeze in a kitchen towel to drain any excess liquid and toss in flour before adding to the batter. If using a metal loaf pan, double pan it.
Quip of the Day: “If you can’t think of a word say I forgot the English word for it. That way people will think you’re bilingual instead of an idiot.”
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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.
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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. 

​#Baking #SicilianCiliegiaCake #ItalianCherryPoundCake #Cherries #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2023