…from the Perspectives’ KitchenHow you doin’? Today is National Cinnamon Roll Day! Yay! I love airport and shopping mall food court food cinnamon rolls. When I was writing my first book, Stolen Secrets, I studied one of the “leading cinnamon roll makers” for several months. At the time they were instructing all their in-store co-workers to not turn on the exhaust hoods to let the cinammony aroma waft through the airport or mall until someone complained. Most importantly, I was told that the formulation was never to be changed and that they were always to have some rolls baking in the oven—even if it was just a half tray during slower hours to generate that tantalizing aroma. I tested and tested and tested again until my recipe produced the same frosted gooey, buttery cinnamon buns, loaded with all the cinnamon and sweet icing of your favorite food court treat and now you can make them right in your own kitchen! You can make the dough and prep the rolls a day ahead and refrigerate them overnight. Just take them out in the morning, let them come to room temperature and then pop ‘em in a preheated oven! Be warned… it’s hard to resist eating the rolls fresh from the oven, so perfectly gooey and delicious they hardly need the sugary, rich icing, but I never hear any complaints when I spread it over the top. Prep time: 20 minutes Bake time: 19 to 20 minutes Total time: 1 hour 35 minutes Yield: 12 cinnamon rolls Ingredients For the dough 1 cup warm milk, or buttermilk (no warmer than 110⁰F) 2 packages quick acting dry yeast 1/2 cup granulated sugar 1/3 cup margarine, melted (yes, margarine, not butter) 2 large eggs, room temperature 1 teaspoon salt 4 cups bread flour For the filling 1 cup brown sugar (packed) 2-1/2 tablespoons ground cinnamon 1/3 cup softened unsalted butter (yes, now it’s real butter) For the icing 1 (3oz) package cream cheese (softened) 1/4 cup butter (softened) 1-1/ 2cups confectioners’ sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt Directions To make the dough
ChefSecrets:
Take it up a notch and turn a cinnamon roll into sticky bun. Pour a 1/2 cup of melted butter in bottom of the baking dish, sprinkle 1 cup of brown sugar over the butter, then add 1/2 cup chopped pecans and place the cinnamon rolls in the pan. Bake as directed above. Remove the rolls from the oven and invert the contents onto a large serving platter; let the syrup drip over the top of the rolls. In case you’re wondering, no need for the cream cheese icing. Quip of the Day: Q: What do you call the same thing as a cinnamon roll? A. A synonym roll! ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? 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. #CinnamonRolls #Brunch #Breakfast #Yeast #HomemadeCinnamonRolls #CinnabonHack #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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…from the Perspectives’ KitchenHow 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
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. 😊 ------------------------------------------- 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. #Appetizers #Snacks #Brie #Phyllo #MarconaAlmonds #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 The Cruising Collection …from the Perspectives’ Happy Hour Bar 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
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." ------------------------------------------- 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 #SparklingOrange&PeachSangria #Prosecco #SauvignonBlanc #Oranges #Peaches #Apples #Lemons #Strawberries #Raspberries #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen 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
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
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. ------------------------------------------- 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 …from the Perspectives’ Happy Hour BarHow 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
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. ------------------------------------------- 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. Cheers! #Cocktail #HappyHour #LongIslandIcedTea #Rum #Tequila #Vodka #Gin #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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