…from the Perspectives’ Kitchen![]() ow you doin’? I don’t know where 2023 has gone, but I see on the calendar that Christmas and the yearend holidays are just weeks away. Some of us love to bring homemade foods to our friends and relatives at holiday time. Cakes, breads, cookies and cakes are great local gifts for those close to where you live. Candy is a great gift for sending out—it’s always easy to send, well received and very much appreciated. In the past I always sent our Choclatique confections, but I’ve decided to change it up a bit this year. I love Italian-style soft and chewy nougat. Most of the time all I can find is the hard sugar kind made with almonds, hazelnut and honey. I decided to try making soft nougat myself. Italian-Style Soft Nougat starts with whipped egg whites, roasted nuts and dried fruit. There's quite a bit of sugar and honey in the mixture. Feel free to make it your own by adding dried fruits or even citrus peel. The secret to successfully shipping these through USPS is to use edible rice paper on both sides of this sticky treat. Prep time: 20 minutes Cook time: 10 minutes Set time: 4 hours+ Yield: 10 to 12 servings Equipment: Candy thermometer Ingredients 2 sheets confection rice paper (confection supply or Amazon) 1 cup toasted nuts (almonds, hazelnuts or pistachios) 1/2 cup granulated sugar 1/2 cup honey 2 tablespoons water 1 large egg white, room temperature 1/8 teaspoon kosher salt 3/4 cup dried fruit (dried cherries and/or candied, glazed fruit) Directions
ChefSecret: Edible wafer paper sheets are used for making creative edible decorations such as butterfly wings, flowers, feathers or using it to add texture to the sides of cakes, and so much more. Rice paper can be printed or airbrushed on and cut out using different punch cutters. Five 8 x 11-inch sheets cost about $4.00. Quip of the Day: “When you teach a wolf to meditate, he becomes aware wolf.” ------------------------------------------- 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, 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. #ChristmasRecipes #Christmas #ChristmasCandy #Torrone #SoftNougat #ItalianSoftNougat #Dessert #Holidays2023 #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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… from the Perspectives Kitchen ![]() How you doin’? This recipe was lifted from the pages of my book Choclatique—150 Simply Elegant Desserts. I love working with chocolate. I could sing the praises of cookies all day long. They’re easy to make, easy to serve, and tasty, too! There are a zillion different options. There is nothing better that Italian Christmas cookies. Sarno's Hollywood was located on Vermont Avenue in Los Angeles, just about a half mile west of the old ABC Television Center. It was the first place that I knew of that served real espresso in the 1970’s. You could go there at any time of the day and see many of your favorite Italian heart throbs on break from the soap opera taping at the studio--General Hospital, The Young Marrieds or Day in Court. Aside from real espresso and great potato gnocchi (not chocolate) they had a fantastic array of Italian bakery delicacies and Italian cookies. My choice was always the Chocolate Crackle Cookies. These soft and crackly cookies were rich, with a deep chocolate flavor accented by the espresso which was the perfect ingredient complement to raise the level of chocolate flavor. There was also a touch of almond extract. While the almond is not completely authentic for this traditional cookie it adds an additional layer of flavor. Prep time: 30 minutes Chill time: 2 hours (or overnight) Bake time: 30 minutes Yield: 30 cookies Ingredients 1 cup all-purpose flour 1/3 cup Unsweetened Cocoa Powder (I prefer Guittard) 2 teaspoons instant espresso powder 1 teaspoon baking powder 1/2 teaspoon sea salt 1/4 teaspoon baking soda 4 ounces chopped dark chocolate (72%) 1 stick (8 tablespoons) unsalted butter, cut into pieces (I prefer Plugra) 1 cup packed light brown sugar 3 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1 cup confectioners' sugar Directions
ChefSecret: Make sure to let the melted chocolate cool so you don’t scramble the eggs. Quip of the Day: Today we will live in the moment. Unless it’s unpleasant in which case we will eat a cookie. ------------------------------------------- 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, 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. #ChristmasRecipes #Christmas #ChristmasCookies #ItalianChristmasChocolateCrackleCookies #Chocolate #Cocoa #Cookies #Dessert #Holidays2023 #BeThankful #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives Kitchen![]() How you doin’? A lot of people think pie is just for holidays. I’m here to tell you pie is for every day. I consider pies—the way grandmother used to bake them—the quintessential American dessert for any time of year, but especially for the holidays. A slice of pie is so versatile it can be served with whipped cream, ice cream, creme anglaise or just naked, right out of the pie pan. I think of pie as a food with a lid—a lid you can eat, with edible sides and base, too. When you think about it, the pie is a masterpiece of gastronomical engineering. Perhaps it should come as no surprise then, that 65% of Americans population eat a pie (sweet or savory) at least once a month. With fillings and pastry cases to suit all dietary needs, it’s a dish that can turn up on anyone’s plate and when you consider the history of the pie, it’s been on a long and fascinating historic journey. The Ancient Egyptians were the first to invent a dish close to what we know today as a pie. They had a honey filling covered in a crusty cake made from oats, wheat, rye or barley. A recipe for chicken pie was discovered on a tablet carved prior to 2000 BC. Later on, closer to the 5th Century BC, the Ancient Greeks were believed to invent pie pastry as it is mentioned in the plays of the writer Aristophanes and it was possible to work as a pastry chef in this era, a separate trade to a baker. The Romans took the concept of pies even further. They would make a pastry of flour, oil and water to cover up meat, but this was intended to preserve the juices and flavors of the filling and was not intended to be eaten. A Roman cookbook from the 1st Century, called Apicius, mentions recipes that include pie cases. There is even one that we would recognize as a cheesecake, using pastry for a base, which has the interesting name--placenta. With the Romans came roads, and thus their pies (and their recipes) eventually found their way around all parts of Europe. The Oxford English Dictionary first records pastry as a word in use by the mid-14th Century and Medieval Latin included the word ‘pie’, meaning ‘meat or fish enclosed in pastry’ from around 1300. In Britain, the first pyes had mainly meat fillings and, just as in Rome, the pastry cases were not necessarily for eating. They were to help food last longer on sea voyages, and also save space - having a hold stacked with pies was a far more sensible use of precious square feet than bringing a cook and dozens of livestock along for the journey. By medieval times, cooks tried to outdo each other as pies became the centerpiece of exclusive banquets. Anything would be baked into them which would impress as the pastry lid was removed to reveal its unique fillings. Sometimes this would even include live actors reciting poetry (safely hidden inside after the baking process), or even a band of musicians… that must have been one rather larger pie! Queen Elizabeth I’s reign will be remembered for such things as her defeat of the Spanish Armada and an age of literature which included William Shakespeare and Christopher Marlowe. Cherry pie was, allegedly, first served up to old Lizzy. Pies were even becoming dramatic devices by this time. The William Shakespeare killed off two male characters in Titus Andronicus by having them baked into a pie as revenge for them attacking the title character's daughter. Titus then served the pie to his victims’ mother. World exploration gathered pace and as people from England settled in America, so too did their pie recipes, evolving away from further British influences. Apple pie became a symbol of American life… the heavy American association dates back to the World War II when soldiers were asked why they were off to battle, they would often reply: “For mom and apple pie.” Even today, pies continue to evolve as new cultures and trends affect the fillings we put inside them. Cases made from puff pastry, filo and short crusts are now popular and are just as important a part of the dish as what’s inside, no longer being treated as flour-based crockery. Butternut squash is now just as good a pie filling as a bit of Stilton or steak and ale. With pastry now suitable for vegetarian and vegan diets, as well as the sweet crusts which enrobe the richest of dessert fillings, it seems the answer to ‘who ate all the pies’ is clearer than ever—it’s all of us. As you may already know, pecans are native to North America, which is why it makes sense that the pecan pie was created here as well. There are some who believe that the pecan pie originated in New Orleans after it was settled by the French, although that doesn’t seem to be the most accepted accreditation. Early pecan recipes first appeared in Texas cookbooks in the 1870s and 1880s. The first recipe that resembled a pecan pie was published in St. Louis in 1898. My pecan pie recipe has the hint of Old Kentucky Bourbon. You can use more or less of it as you desire. It has great upper notes of caramel and butter along with the toasty pecans and hints of brown sugar and vanilla. Along with the crust recipe below, I consider this my best of the best nut pie recipes and worthy of a blue ribbon! Prep time: 15 minutes (plus crust time) Bake time: 1 hour Yield: 5 to 8 servings / 1 (9 inch) pie Ingredients 1 cup white corn syrup (Karo) 1 cup dark brown sugar, firmly packed 1/4 teaspoon salt 1/2 cup unsalted butter, melted 2 teaspoons pure vanilla extract 2 tablespoons bourbon (or more to your taste) 3 large eggs, plus 1 egg yolk (yolk is for the egg wash) 1 tablespoon warm water 1-1/2 cups whole pecans 1 recipe pie shell for two (2) 9-inch crust pies (see recipe below) Directions
ChefSecrets: To make it a Chocolate Pecan Pie, add 1/4 cup of chocolate chips to the bottom of the crust before adding the pie filling. Sweet & Flaky Pie Crust Prep time: 15 minutes Chill time: 30 minutes minimum Yield: 2 single or 1 double (9-inch) pie crust Ingredients 3/4 cup cold unsalted butter 1/4 cup vegetable shortening (Crisco) or lard (I prefer lard) 1/4 to 1/2 cup ice water 3 cups all-purpose flour, plus more for rolling 1/4 cup granulated sugar 1/2 teaspoon sea salt Directions
ChefSecret: Lard is the secret to a light, flaky crust. Quip of the Day: “Pecan pie is like duct tape; it fixes everything that ails you.” ------------------------------------------- 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, 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. #ThanksgivingRecipes #Thanksgiving #Baking #PecanPie #BourbonPecanPie #Bourbon #Holidays2023 #BeThankful #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen![]() How you doin’? Old fashioned is good; in fashion is better… and today, newfangled is best. There’s no question that mom’s pumpkin pie and other homemade holiday baked goodies are scrumdidlyumptious delicious. But we have to say, this easy pumpkin pie recipe goes far above and beyond all others. It only takes an hour and a half to make this mouthwatering holiday dessert just right. Start with a mix of all the best ingredients, including milk chocolate chips for a chocolaty touch of something extra. This homemade pumpkin pie makes Thanksgiving and holiday dessert tables even more decadent. If you’re being honest, this pumpkin pie recipe may just become your new favorite— just don’t tell mom or Grammy! Prep time: 30 Minutes Bake time: 55 Minutes Cool time: 1 hour (8 servings) Ingredients 1 packaged chocolate cookie crumb crust (about 6-ounces) 1 slightly beaten large egg yolk 1 slightly beaten large egg 1 can pure pumpkin (15-ounce) 1 can sweetened condensed milk (14-ounces) (do not use evaporated milk) 2 teaspoons pumpkin pie spice 3/4 cup milk chocolate chips, divided (I prefer Guittard) 1 can aerosol whipped cream Directions
ChefSecret: Do this recipe justice… Please, please use real whipped cream instead of that “whipped cool stuff.” Quip of the Day: “There are three things that I've learned never to discuss with people: religion, politics and Granny’s Pumpkin Pie.” ...Charlie Brown ------------------------------------------- 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, 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. #ThanksgivingRecipes #Thanksgiving #PumpkinPie #ChocolatePumpkinPie #ChocolateLacedPumpkinPie #Dessert Holidays2023 #BeThankful #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen ![]() How you doin’? Plums are still in season and this rich, moist Plum Coffee Cake with a crisp Oatmeal Streusel Topping is perfect for fall! The cake is a sour cream coffee cake swirled with cinnamon and brown sugar, studded with ripe black plums and topped with a buttery oat topping flavored with cinnamon and nutmeg. You can never have enough cinnamon. Serve the cake alongside a hot cup of coffee or tea… or a cold glass of milk! The key to making a good coffee cake is to not over-bake it. Remove the coffee cake from the oven when a knife inserted into the center comes out almost clean; allow the cake to finish baking as it sits on the countertop to cool, yielding a wonderfully moist cake. You can assemble the coffee cake the night before, just wrap it and keep it in the refrigerator until you’re ready to bake it the next morning. Let it sit out for 15-30 minutes before baking; you may have to add 5-10 minutes to the total bake time to account for the chilled batter. If you can’t find plums, substitute with any other soft fruit, peaches, pears, blueberries. If you want to use apples, you should soften the cut pieces in a saucepan with a little butter for a few minutes. Prep time: 30 minutes Bake time: 65-75 minutes Yield: 8 servings Ingredients For the oatmeal streusel topping 3/4 cup unbleached white all-purpose flour 3/4 cup old fashioned rolled oats, lightly processed or cut 1 cup firmly packed light brown sugar 1 tablespoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon kosher salt 3/4 cup unsalted butter, melted For the cinnamon swirl 2/3 cup firmly packed light brown sugar 1 tablespoon ground cinnamon 1 teaspoon cocoa powder For the cake 2-1/2 cups unbleached white all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 cup unsalted butter room temperature 3/4 cup granulated sugar 1/2 cup firmly packed light brown sugar 1-1/4 cup sour cream room temperature 1/4 cup olive oil 2 teaspoons pure vanilla extract 1 teaspoon almond extract 3 large eggs room temperature 4 black plums cut into 1/2-inch cubes (about 4 cups), divided Directions
ChefSecret: If you can’t find plums, substitute with any other fruit like peaches, pears, blueberries or apples. Quip of the Day: Q. What's worse than finding a worm in a plum? A. Finding half a worm! ------------------------------------------- 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. #Breakfast #Baking #PlumCoffeeCake #Streusel #OatmealStreusel #Plums #Berries #CoffeeCake #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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