​How you doin’? I’m a little old fashioned… a balanced dinner to me is a small salad, entrée, starch (potato or corn) and a green veggie. But what dinner could be complete without dessert? Well, this is the one you’ve been waiting for. This is a great everyday dessert that everyone will love! Serve it warm with vanilla ice cream.
 
Apple crisp is a dessert made with a streusel topping. An apple crumble is a dessert of baked apples topped with streusel topping. In the UK, Australia, and New Zealand, the term 'crumble' refers to both desserts, but in the US the two are distinguished. In Canada, both terms are used ambiguously.
 
Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg. One of the most common variants is apple rhubarb crisp, in which the rhubarb provides a tart contrast to the apples.
 
Other optional fruit crisps can be made by substituting peaches, berries or pears for the apples.
 
Surprisingly, apple crisp or crunch is a relatively modern dish. It is notably absent from the first edition of the Fannie Farmer Cookbook (1896), which is a comprehensive collection of American recipes.
 
The earliest reference to apple crisp in print occurs in 1924, with a recipe in the Everybody's Cook Book: A Comprehensive Manual of Home Cookery, Isabel Ely Lord. In 1924, apple crisp also makes an appearance in a newspaper article in the Appleton Post Crescent on Tuesday, December 9, 1924 (Appleton, Wisconsin). Its popularity further spread during World War II, when food rationing limited access to pastry ingredients used for making apple pies.
 
Despite its relatively recent invention, apple crisp or crumble has become an American and British tradition especially during the autumn, when apples are plentiful. The dish is also very popular in Canada, especially in areas where berries and fruit are readily available.
 
Prep time:  20 minutes
Bake time:  40 mins
Yield:  9 x 13-inch baking dish / 8 to servings
 
Ingredients
1 package refrigerated rolled pie crust dough
 
For the crisp topping
1 cup all-purpose flour
2 teaspoons ground cinnamon
2/3 cup packed brown sugar
3 tablespoons rolled oats
1/4 teaspoon kosher salt
1/2 cup unsalted butter, softened
 
For the apple filling
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
8 Granny Smith apples, peeled and sliced, or more to taste
 
Optional white icing (see ChefSecret)
 
Directions

1. Preheat an oven to 400⁰ F.
2. Roll out the pie crust onto a work surface to desired thickness; press into the bottom of a buttered 9 x 13-inch baking dish.

To make the crisp topping and assemble

1. Mix the flour, 2 teaspoons cinnamon, brown sugar, oats and salt in a medium bowl; add butter and mix until crumbly; set aside
2. Mix the granulated sugar, flour and 2 teaspoons cinnamon together in a large bowl and toss in the apples.
3. Pour the apple mixture over the crust and spread into an even layer.
4. Using your fingers pinch and sprinkle the topping over the apple mixture.
5. Bake in the preheated oven for 10 minutes.
6. Reduce the oven temperature to 350⁰ F and continued to bake for another 30 minutes or until the apples are tender and the top is crisp.
7. Mix all the optional icing ingredients and set aside.
8. Pour the white icing over crisp when cool.

ChefSecret:  Create a fast and easy white icing. It’s incredibly versatile and gives almost any cookie, cupcake, brownie or other dessert a delicious boost when spread or drizzled on top. You can also use it on a pound or Bundt cake, quick bread or as a sweet fruit dip.
 
The icing requires 4 ingredients you likely have in the kitchen: confectioners' sugar, milk, butter and vanilla extract. It doesn't require any cooking, just a quick whipping with a whisk. It is a fantastic last-minute icing for all your baked goods.
 
Ingredients
1 cup confectioners' sugar
1-1/2 to 2 tablespoons milk
1/2 teaspoon pure vanilla extract
1 tablespoon melted unsalted butter
 
Directions

1. Combine the powdered sugar, milk, and vanilla extract in small bowl.
2. Mix well until the glaze is a smooth consistency.
3. Drizzle in the melted butter and mix until the butter is completely incorporated.
4. Pour over your warm apple crunch and enjoy!

Quip of the Day: “A core belief is that apple puns make me smile.”
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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.

#Dessert CinnamonAppleCrunch #AppleCrumble #AppleCrisp #FallApples #Yum #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                      ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? There are benefits to being a dishwasher and serving in the Navy—you can learn a lot. Jessie, the cook at the camp in Malibu where I washed dishes for a couple of summers as a kid, used to make this “Easy As Pie” Chocolate Mousse. He told me this was one of the best recipes he learned as a Navy cook. Who knew sailors were so well fed?
 
I’ve made my mousse recipe even easier and you can make it any time you need a great-but-not-too-fussy luscious dessert that kids will love and your guests will think is one of the most elegant desserts you can make.
 
Because the egg whites aren’t cooked for this recipe, be sure to use pasteurized eggs (store-bought, or see my procedure below on how to pasteurize eggs at home). Letting the pasteurized egg white come to room temperature ensures they’ll whip up to their full volume.
 
Prep time:  15 minutes
Yield:  6 servings
 
Ingredients 
12 ounces bittersweet chocolate, chopped
1/2 cup whole milk
6 large, pasteurized egg whites, at room temperature
2 cups whipped cream
1/4 cup shaved bittersweet chocolate
6 stem-on Maraschino cherries (optional garnish, just for the kids)
 
Directions

1. Place the chocolate and milk in a large heatproof bowl. Gently melt in the microwave or over a pan of simmering water.  Stir to combine.  Set aside to cool slightly.
2. Place the pasteurized egg whites in a large bowl.  Using a mixer fitted with whisk attachment, whip the eggs until stiff peaks form.
3. Fold a spoonful of egg whites into chocolate mixture. Gently fold in remaining egg whites until fully incorporated (do not overmix).
4. Divide mousse evenly among 6 individual serving dishes. (If not serving immediately, refrigerate, covered, up to 3 days.)
5. Top with whipped cream and shaved chocolate, if desired.
6. Don’t forget the cherries for the kids.

ChefSecret:  Speaking of “easy as pie” this recipe makes a great chocolate silk pie. Use a pre-baked pie crust (store bought is okay). “Paint” a little melted chocolate on the bottom of the crust to make it “water-proof.” After the chocolate sets up, fill the crust with chocolate mousse and then top with lots of whipped cream.

Quip of the Day: “My wife can't cook at all. She made chocolate mousse. An antler got stuck in my throat.”                                                                                                                          … Rodney Dangerfield
 
                                How To Pasteurize Large Eggs At Home

• Place the eggs in a saucepan filled with water and fitted with a digital thermometer.
• Turn on the heat and bring the water up to 140°F.  Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary.  
• Remove eggs from hot water and rinse thoroughly with cold water.
• Store in the refrigerator until needed or use right away.

​ChefSecret:  Jumbo sized eggs need to cook for 5 minutes in 140°F water.
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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.

#Dessert #ChocolateMousse #PasteurizedEggs #Yum #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
                                            ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? I spent a wonderful summer researching Tivoli Gardens—an amusement park and pleasure garden located in the center of Copenhagen, Denmark. The park opened on August 15, 1843; it is the second-oldest operating amusement park in the world, after Dyrehavsbakken in nearby Klampenborg, also in Denmark.  
 
There is a cookie bakery in the park that bakes up butter-vanilla and butter and almonds into the most delightful crisp cookies imaginable.  These cookies are my very favorite cookies to make around Christmas time… or any time of year for that matter.  They are simple to make, unique and pretty.  

Prep time:  10 minutes
Bake time:  15 minutes
Yield:  40 to 45 cookies
 
Ingredients 
For the cookie dough
1/2 cup unsalted Danish butter (see ChefSecret)
1 cup granulated sugar
1 large egg
1 teaspoon almond extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon kosher salt
1/2 cup sliced almonds
2 tablespoons milk
 
For the icing
1-1/4 cups confectioners' sugar
1/4 teaspoon almond extract
1/4 cup milk
 
Directions
To make the cookie dough

1. Preheat an oven to 325⁰ F.
2. In a medium bowl, using an electric mixer, cream the butter and sugar.
3. Add the egg and almond extract; mix until light and fluffy.
4. Stir in the flour, baking powder and salt; mix well.
5. Divide the dough into 4 pieces and roll each one into a log about 12 inches long.
6. Place 2 logs per cookie sheet 4 to 5 inches apart. Using 2 sheet of parchments paper, flatten each roll by hand or with  a rolling pin until it is about 3 inches wide.  
7. Brush the flattened roll with milk and sprinkle with sliced almonds. Lightly press the almonds into the dough.
8. Bake 12 to 15 minutes or until edges are slightly browned. Some ovens run hotter than others—keep your eyes on the edges.
9. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide.

To make the icing and decorate the cookies

1. While the cookies are cooling make the almond icing.
2. In a small bowl, stir together the powdered sugar, almond extract and milk until thickened and smooth.  
3. When the cookies are cool, drizzle with the almond icing.

ChefSecret: Danish or European cultured butters have a higher fat and lower moisture/water content than those traditionally produced in the U.S.  The result is a creamier, milkier butter that tastes freshly churned. It’s growing in popularity and is readily available in most supermarkets. Look for Plugrà or Danish brand butters.

Quip of the Day: “Which type of cookie can make a person become a rich man from a mere pauper? It definitely is a fortune cookie!"
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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. 

#Baking #Cookies #DanishAlmondCookies #TivoliGardens #Plugra #Aldmonds #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                           ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? This recipe is especially for cousin Betty Anne.
 
Real Swedish Pancakes recipes are usually handed down from mother to daughter. This recipe was given to me by Claes, one of my food clients who lives in Stockholm. He said that this is his grandmother’s recipe who was born on a lantgård (farm) in Sweden. She then passed this authentic recipe to him.
 
You’ll soon discover that kids love them and there are never any leftovers—never, in fact, and they all ask for seconds and thirds so batch-prep accordingly.
 
Spoon a little melted butter over the pancakes and sprinkle with sugar or serve with lingonberry sauce. The pancakes can be made into larger cakes; however, the yield will be smaller. You can also use the batter to make light, delicate crepes.
 
What is the difference between a crepe and a Swedish pancake, you ask? Visually it can be difficult to tell the difference, but once you take a bite it's very apparent. Crepes are denser and chewier due to the amount of flour, less eggs and no butter. Swedish pancakes are lighter and fluffier by using less flour, more eggs and real butter.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  10 to 12 servings (roughly 50 pancakes)
 
Ingredients 
3 large eggs
1-1/4 cups whole milk
3/4 cup all-purpose flour
1-1/4 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 tablespoon butter, or more as needed
Granulated or confectioners’ sugar for finishing
Lemon wedge, whipped cream or lingonberry sauce garnish
 
Directions

1. Beat the eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes.
2. Stir in milk.
3. Sift together flour, sugar and salt in a separate bowl.
4. Add to egg mixture and mix until batter is smooth.
5. Coat a griddle with butter, heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes.
6. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more.
7. Repeat with remaining batter.
8. Roll the pancakes and sprinkle with granulated or confectioners’ sugar.
9. Serve with a lemon wedge, whipped cream and a ramekin of lingonberry sauce.

ChefSecret:  Never use margarine to make this recipe—use real butter.  In fact, never use margarine for any of my recipes except buffalo wing sauce.  The flavor of margarine seems to work well with Frank’s Hot Sauce.  But that’s for another time.

Quip of the Day: “When can a pancake get arrested? When it commits unwaffle activities.”
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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. 

#Entree #Breakfast #Brunch #SwedishPancakes #Fruit #Covid19SurvivalBlog #FeedingAmerica #PerspectivesTheConsultingGroup 
                                                         ©Perspectives/The Consulting Group, LLC, 2022

 How you doin’? There are those who find traditional crème brûlée to be a little too sweet for them. What a difference a little bitter orange makes! The aromatic citrus and vanilla notes of this recipe add a gourmet touch that goes from ordinary to extraordinary.
 
Just one spoonful of the creamy custard and you can taste the bright, tangy, fruity side of the zest.  Orange is both the perfect foil for all that creamy sweetness and a wonderful complement to its burnt caramel top.
 
And who doesn’t love the way the dark caramel crackly top presents in a clean, white ramekin?   Crème brûlée just feels sophisticated, and when you set it in front of your guests (even if they’re just your family)—they’ll go wild for it. 
 
Prep time:  20-25 minutes
Bake time: 35-40 minutes
Chill Time: 2 hours up to 2 days
Yield: 6 servings
 
Ingredients
2 cups heavy whipping cream
1 cup whole milk
Grated zest from two oranges
1 teaspoon pure vanilla bean seeds
12 large egg yolks
1/2 cup granulated sugar, plus 6 Tbsp, divided
Mint sprigs and/or Orange slices, for garnish
 
Special equipment: Fine mesh sieve, Six 4-oz ramekins, kitchen blowtorch
 
Directions

1. Preheat your oven to 300°F.
2. In a medium saucepan over medium heat, warm the cream, milk, orange zest and vanilla bean seeds stirring until steam begins to rise, about 10 minutes.  Do not let it boil. 
3. Remove the pot from the heat and nestle it in an ice bath, stirring occasionally, until the cream mixture cools to room temperature; 5 to 10 minutes.
4. While the cream mixture is cooling, combine the egg yolks and the 1/2 cup sugar in a large bowl and whisk until the sugar is thoroughly dissolved and blended with the yolks. 
5. Gently whisk the cream mixture into the cooled egg mixture.
6. Pour the custard through a fine-mesh sieve set over a large glass measuring pitcher or bowl with a pouring lip to strain out any solids.  Discard the solids.
7. Divide the custard evenly among six 4-oz ramekins. Place the ramekins in a roasting pan and add 1 inch of hot water to the pan.  Bake until the custards are firm; about 35 to 40 minutes. 
8. Remove the ramekins from the oven and let the crème brûlée cool in the water bath to room temperature.  
9. Remove the ramekins from the water bath. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours and up to 2 days.
10. To serve, remove the plastic wrap and gently lay a clean paper towel on top of each custard. Gently press down on the towel to remove any surface moisture buildup, being careful not to dent the custard. 
11. Sprinkle 1 tablespoon of sugar over each custard as evenly as possible. Using a blowtorch, pass the flame above the sugar until it melts and turns golden brown. Alternatively, preheat the broiler and place the custards 4 to 6 inches under the heat source to melt the sugar. Leave the oven door open slightly and watch closely, as the sugar can scorch.
12. Let the crème brûlée stand at room temperature before serving until the sugar hardens, 1 to 2 minutes.

 
ChefSecret: To ensure your crème brûlée cooks evenly, fill the ramekins evenly. This can be done by weighing the amount of custard poured into each ramekin or by using a measuring cup to portion out the custard. Also, to ensure even cooking, be sure to place them on a shelf in the middle of the oven… not too close to the top and not on the bottom. This allows for even heat, air flow and cooking.

Quip of the Day: “What do you call a custard when it goes bad? Off-pudding!"
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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. We have added a new search feature to make it easier to navigate through our blogs.
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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. 
#Dessert #CremeBrulee #BitterOrange #VanillaBean #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                      ©Perspectives/The Consulting Group, LLC, 2022