…from the Perspectives’ Kitchen![]() How 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
0 Comments
…from the Perspectives’ Kitchen ![]() How you doin’? It’s summertime and I don’t want to turn on the oven to bake a pie. Dessert can't get any simpler or cooler than my Easy-Peasy Chocolate Bar Pie recipe. With just four scrumptious ingredients and seven quick and easy steps. Whip up this pie any time you need a last-minute dessert. The smooth and creamy mousse-like texture of this chocolate pie makes for a delightful after-dinner treat on a warm day. Impress your weekend party guests when you top this heavenly Easy-Peasy Chocolate Bar Pie with whipped cream and shaved chocolate. Prep time: 10 minutes Cool time: 20 minutes Chill time: 6 hours Yield: 1 9-inch pie / 6 to 8 servings Ingredients 1 (6 oz.) packaged chocolate crumb crust 7 ounces milk chocolate bar, broken into pieces (I prefer Guittard Milk Chocolate) 1 8 ounce tub frozen whipped topping non-dairy frozen thawed 3 tablespoons broken milk chocolate pieces Directions
ChefSecret: You can use a store-bought dark chocolate cookie or graham cracker crust. Quip of the Day: Q. What do you call Chewbacca when he has chocolate pieces stuck in his hair? A. Chocolate Chip Wookie. ------------------------------------------- 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 #Snack #ChocolateBarPie #CoolCreamyDessert #GuittardMilkChocolate #Guittard #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Kitchen![]() How you doin’? I like S'mores but don’t often find myself in the wild sitting by an open campfire and I don’t have a fire pit. So here is an easy indoors recipe made in a bowl with a microwave oven. This recipe uses all the essential ingredients—milk chocolate, crumbled graham crackers and miniature marshmallows. It looks so good you'll want to grab a spoon and dig in as soon as you see how good a Bowl of S’mores looks. This is an easy, beginner-friendly recipe that takes just three minutes to prepare and requires only three ingredients. Aside from the three ingredients, you will need a microwave safe bowl and a microwave. You’ll have mini desserts in a bowl in no time for your next indoor bed spread picnic or a fun summer dessert. Everyone will be thrilled and surprised. Prep time: About 3 minutes Yield: 1 serving Ingredients 1 full-size graham cracker sheet 1/2 milk chocolate bar (I prefer Hershey's Milk Chocolate) 15 miniature marshmallows (I prefer Kraft Puffed Minis) Directions
ChefSecret: Try doing it in a cone. Follow the mixing directions above and stuff the uncooked ingredients in a waffle cone. Microwave on high for 20 to 30 seconds. Wrap in a napkin and serve. No campfire required to make melty S'mores in a Cone. Quip of the Day: I’m on a S’mores diet. Whenever I see S’mores, I eat them. ------------------------------------------- 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. ------------------------------------------- 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 #Snack #Smores #BowlOfSmores #Chocolate #GrahamCracker #MiniMarshmallows #4thOfJuly #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’ Kitchen![]() How you doin’? Tomorrow evening ends the weeklong Jewish celebration of Passover. To observe the holiday Jews around the world do not eat products made with leavening. If you’re a bread eater, you’re out of luck—this is strictly a Matzo holiday—no bread. If you’re a sweet eater there are many choices with Flourless Chocolate Cake being the favorite for many observers and non-observers who may also have a gluten intolerance. Among cake eaters, there are those who love the flourless chocolate cake in theory but pass on it because of its dense reality—more like a heavy chocolate ganache. My recipe version is perfect for them. It retains the bold interplay of bitter cocoa and sweet sugar that made the dessert famous, but all the heaviness is gone, thanks to the way some the way the eggs are incorporated with the other ingredients. When the cake comes out of the oven, it looks cracked and dry, but don’t fret, the inside will be soft and delicate. We think you will agree that running the knife through the perfectly light texture is super satisfying. The topping is made with a combination of mascarpone, heavy cream and confectioners’ sugar—it too is light and airy. It is subtle, with dairy sweetness notes—it melts in your mouth with each bite of cake. Make my Flourless Chocolate Cake for any special occasions. It’s decadent and special, but it’s so lightly sweet — and yes, even a little fluffy, too—that it’s the perfect end to a celebratory meal. Prep time: 25 minutes Bake time: 35 to 40 minutes Cool time: 20 to 30 minutes Yield: 8 servings Ingredients 1/2 stick unsalted butter, diced, plus more for buttering the pan 3/4 cup, plus 2 tablespoons granulated sugar, divided, plus more for coating pan 10 ounces roughly chopped bittersweet chocolate (I prefer Guittard chocolate) 2 tablespoons vegetable oil 4 large eggs, separated—yolks and whites 2 large eggs 2 tablespoons unsweetened dark cocoa powder (Guittard is best) 1 teaspoon pure vanilla extract (not imitation vanilla) 3/4 teaspoon kosher salt 1 cup chilled heavy cream 1/2 cup mascarpone 3 tablespoons confectioner’s sugar (I usually sift) 8 raspberries Directions To make the cake
To make the topping and top the cake
ChefSecret: The cake can be made 1 day ahead. Cover the pan in plastic wrap and store it at room temperature. Quip of the Day: Q. How do you drive your mother completely insane on Passover? A. It’s really a piece of cake! ------------------------------------------- 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. ------------------------------------------- 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 #Passover #FlourlessChocolateCake #Unleavened #Guittard #CocoaPowder #NoFlour #Springtime #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
For over 4 decades collaboration and vision have been the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities. Categories
All
Archives
July 2024
|