How you doin’? I met Crash the bartender at a TGI Fridays  in San Jose, California when we were under construction with one of our new restaurants. He was one of those bar tenders who was able to juggle the bottles and do all the fancy pours that captivate people and turn occasional drinkers into confirmed regulars. 
 
Crash was also a talented mixologist who loved inventing new cocktails. I hired him. We would sit in meeting with a layout of our promotional calendar and Crash would develop cocktails that fit our needs—there was never a clunker—they were all great.
 
We were planning a pie month and our stalwart bartender came up with the Lemon Meringue Cocktail—a bright, lemony, creamy libation. The Lemon Meringue Cocktail has a strong lemon punch but it mellowed out with the sweetness of the meringue. It truly is the Lemon Meringue Pie in cocktail form.
 
Prep time:  
Yield:  4 cocktails
 
Ingredients 
1 cup lemon curd (recipe below) or if you’re feeling a bit lazy you can use store bought
2 ounces Limoncello (Italian Liquor)
6 ounces vodka
Lemon juice to taste, if needed
4 Lemon Lacey Cookies (recipe below)
1 recipe of Swiss meringue (recipe below)
4 chilled martini glasses
 
Directions

1. Place the lemon curd, Limoncello, vodka and ice cubes in a shaker and shake to combine and chill.
2. Taste and add some lemon juice if you like the cocktail to be more tart in flavor (I personally prefer to add 1 ounce of freshly squeezed lemon juice)
3. Shake once more to combine lemon juice if using.
4. Strain the mixture into 4 chilled serving glasses evenly.
5. Top with the Swiss meringue.
6. Using a kitchen blow torch, brown the edges of the meringue
7. Serve immediately with a homemade lace cookie on the side.

                                                 Lemon Lacey Cookies
These cookies are very lacey, delicate and packed with flavor. The lemon zest adds a subtle freshness and the aroma of lemon and together with the caramelized sugar, these cookies taste and smell amazing. These “eat anytime” cookies are not for cocktails only.
 
Prep time:  20 minutes
Bake time:  12 minutes
Yield:  18 cookies
 
Ingredients 
1-1/2 cups almonds
1/2 cup (4 oz) unsalted butter
3/4 cup packed dark brown sugar
1/4 cup honey
3 tablespoons all-purpose flour
1-1/2 tablespoons lemon zest
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup finely chopped bittersweet chocolate (I prefer Guittard chocolate).
 
Directions

1. Preheat oven to 350°F .
2. Line two sheet pans with parchment paper.
3. Place the almonds in a food processor and grind them to the texture of breadcrumbs (not as fine as flour).
4. In a small saucepan, heat the butter, brown sugar, and honey until the butter and sugar are melted.
5. Transfer the butter mixture to a small mixing bowl and stir in the flour, lemon zest, vanilla and almond extracts and almonds.
6. Chill the dough for 15 minutes.
7. Place rounded teaspoonfuls of dough 3-inches apart on one of the prepared baking sheets and bake for 10-12 minutes, until golden brown but not too dark or they will taste burnt.
8. Remove the pan from the oven and immediately lift the parchment paper with the cookies onto the counter to let cool.
9. While the cookies are cooling, put another batch of cookies into the oven.
10. After a few minutes, the cookies will have cooled and firmed up. You can then lift them off the paper and transfer them to a wire rack to fully cool.
11. Once all the cookies are baked and cooled, melt the chocolate in a small double boiler over low heat. Be sure not to let any of the water get into the chocolate or it will seize up.
12. Turn half of the cookies over and brush them with a thin layer of melted chocolate. Sandwich the cookies by adding another lace cookie on top (bottom to bottom) and let rest until the chocolate is set.
13. Store lace cookies between layers of parchment in an airtight container for up to 7 days.

ChefSecret:  You can adjust the flavor by using only almond extract, adding orange extract or any other flavor or extract to your taste.

                                          Cooked Swiss Meringue Topping
Sweet, smooth and perfect for this tart cocktail! The eggs are cooked to the safe food temperature, so it can be spooned directly on top and eaten with a spoon.
 
Ingredients 
2 egg whites room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
 
Special Equipment 
Wire whisk
Hand beater
Heat proof bowl that would fit on a saucepan to use as a double boiler.
 
Directions

1. In the saucepan, bring two inches of water to a low simmer.
2. In a clean heat safe bowl, place the egg whites and sugar and mix them well with a whisk.
3. Place this bowl on top of the saucepan with barely simmering water and mix continuously. This is important as whisking prevents the egg whites from cooking and curdling. You are not looking to incorporate air here, but just to keep the mixture moving.
4. Stir the egg white and sugar with the whisk for about 2-3 minutes until the sugar dissolves and the egg whites become creamy white in color. If you have a food thermometer, heat the egg whites while whisking to 145°-150°F. If the sugar dissolves, you have heated the eggs to this temperature.
5. Remove the eggs from the double boiler and immediately start beating the egg whites with a hand mixer to make the meringue.
6. Whisk on high for about 3-4 minutes until the egg whites have tripled in volume and has stiff peaks—this is a Swiss meringue.
7. Add the vanilla extract and mix for a few seconds till it's well incorporated.
8. Store in an airtight container until ready to serve.
9. The meringue will keep for 24 hours in the fridge.

ChefSecret:  I know I can hear you whining—all this for one drink? Yes… because it so damn good and you will become a legend in your own time (or mind). 😊

Quip of the Day:  When life doesn’t give you lemons, drink Limoncello.
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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 #LemonMeringueCocktail #SwissMeringue #LemonOatLaceCookies #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2023

​How you doin’? My White Chocolate-Strawberry Bellini is the perfect beverage for champion lovers! So, go ahead… take a cruise on the Love Boat.
 
Where did the Bellini come from; you ask? The Bellini [behl-LEE-nee] was invented by Giuseppi Cipriani 1943 (in the middle of World War II—not on the Love Boat) at the famous Harry’s Bar in Venice, Italy. It was named after a painter, Giovanni Bellini. Harry’s Bar has a little bit of Hemingway history and is a place to visit when in Venice—it’s a legend.
 
Save a lot of time by making the white chocolate ganache well ahead of time. It has a lot of uses and will keep in the refrigerator for a couple of months if you don’t use it all right away or steal spoonfuls of it first.
 
Prep Time:  25 minutes
Cool Time:  2 hours
Ganache Hold Time: overnight
Ready In:  40 minutes
Yield:  4 bellinis
 
Ingredients 
For the White Chocolate Ganache
2 cups heavy whipping cream
1/4 cup light corn syrup (Karo Syrup)
1/4 teaspoon table salt
1 pound White Chocolate Pastilles (I prefer Guittard white chocolate)
2 teaspoons pure vanilla extract
 
For the Bellini
1/4 cup prepared white chocolate ganache
1/4 cup strawberry nectar, such as Kern’s
1 pint fresh strawberries
1 bottle Prosecco, Champagne or other sparkling white or rose wine
 
Directions
For the White Chocolate Ganache

1. In a large, heavy saucepan, bring the cream, Karo Syrup and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
2. Immediately add the chocolate and the vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache in emulsion.
3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date and refrigerate overnight before using.

For the Bellini

1. Combine 1/4 cup of the ganache and strawberry nectar and stir until smooth.
2. Finely dice half the strawberries, reserving the other half for garnishing.
3. Spoon 2 tablespoons of the strawberry ganache mixture into the bottom of a champagne flute, then add 1 tablespoon of the diced strawberries.
4. Slowly and carefully fill the glass with the Prosecco.

ChefSecret: Prosecco is an inexpensive dry Italian, sparkling white wine made from Glera grapes. The name is derived from the Italian village of Prosecco near Trieste, Italy. The grapes originated in Prosecco, but are now produced in the regions of Veneto and Friuli Venezia Giulia, traditionally mainly around Conegliano and Valdobbiadene, in the hills north of Treviso. Prosecco is the main ingredient of the Bellini Cocktail and is a less-expensive substitute for Champagne.

Quip of the Day:  Q. If normal blood has plasma and blood cells, what does Italian blood have?
​A. Marinara sauce.
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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 #WhiteChocolateStrawberryBellini #Bellini #Prosecco #Strawberries #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? There are milkshakes and then there are Brooklyn Malteds. The addition of powdered malt turns an ordinary milkshake into a piece of art. Malteds are classic, creamy and delicious.
 
In just a few minutes and with just a few ingredients including cold milk, chocolate syrup, malt powder and ice cream you can make a couple of delicious homemade shakes. Blend it to the texture you by the length of the blend and maybe some additional ice cream. Blend, pour, garnish and enjoy! 
 
This Malted will make you happy for at least an hour, but for a true Happy Hour version check out the ChefSecret below.
 
Prep time: 7 minutes
Yields:  2 (12 oz) servings
 
Ingredients 
6 scoops vanilla or chocolate ice cream (about 3 cups)
1/2 cup milk (cold)
1/4 cup chocolate syrup (I prefer Hershey’s)
1/2 teaspoon pure vanilla extract
2 tablespoon malt powder
 
Garnish with:
1 ounce (one squirt) whipped cream (I prefer Reddi Whip aerosol extra creamy)
1 teaspoon chocolate shavings
1 maraschino cherry with stem on
 
Directions

1. Place ice cream, milk, chocolate syrup, vanilla extract, malt powder, in blender container.
2. Cover; blend until smooth; about 5 minutes.
3. Garnish with whipped cream, chocolate shavings and a cherry on top.
4. Pour into 2 chilled/frozen glasses.
5. Serve immediately.

ChefSecret:  Guild the lily a bit by adding a 1/4 cup of malted milk balls to the blend and then a half a dozen or so to the garnish. Artfully drizzle a 1/4 cup of chocolate syrup down the side of the frozen glass. Lastly, make it an adult beverage by adding 1/4 cup of Harvey’s Bristol Cream Sherry or Bailey's Irish Cream to the mix with a drizzle on the top.

Quip of the Day:  Q. Where do milkshakes come from? A. From epileptic Cows.
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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 #BrooklynMalted #Milkshakes #HarveysBristolCream #BaileysIrishCream #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2023

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

It’s Happy Hour Friday… How you doin’? Sitting on the patio recently with a bunch of friends I decided to make Martinis. Not just any old Martinis, but Tom’s Bombay Sapphire Martinis. First, who’s Tom? Tom is a highly successful plaintiffs’ attorney and our company counsel.
 
I always knew that Tom was obsessed with the art of barbecuing—just like me. That’s one reason we get along so well. One day we’re comparing barbecue equipment and recipes and both taking bragging rights for the best smokehouse meat results… and then the next day he’s in court taking on the bad guys. Pretty impressive!
 
Tom told me that he has enjoyed several of my recipes for libations and wanted to offer one or two of his own. Don’t worry, he won’t take you to court or send a bill if you mix this one up!
 
I have offered martini recipes in other Happy Hour blog posts, but this one I found most interesting and highly creative—but that’s Tom!
 
Ingredients
For the gin-juniper pre-mix
1-1/2 cups of Bombay Sapphire Gin
1/2 cup of juniper berries
 
For the martini
1/4 ounce almost any cold sweet vermouth kept in the refrigerator
2-3 teaspoons of the gin-juniper pre-mix.
2 ounces Bombay Sapphire Gin right from the freezer
Grapefruit twist and 3 green olives for garnish
 
To make the gin-juniper pre-mix

1. Using a small two-cup jar, I add the juniper berries and fill the jar with gin.
2. Put the pre-mix in the sun for a day or two, shaking occasionally.
3. Put the jar in the freezer.

To make the martini

1. In a bar mixing glass add the vermouth and swirl the glass to coat the sides.
2. Add two or three teaspoons of the juniper-gin premix and 2 ounces of gin.
3. Because everything is already cold, use only two very small ice cubes and do not shake or stir.
4. Serve in a large martini glass.
5. Garnish with a grapefruit twist and three small olives (for a little salt)

ChefSecret:  Because the martini is not watered down with ice cubes, this martini not only tastes very different but is devastatingly strong. Note: Tom doesn’t defend DWIs.

Quip of the Day:  They say a martini is like a woman’s breast: one ain’t enough and three is too many.     …The Parallax View
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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 and drive safely. Have a fantastic Happy Hour.

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 #BombaySapphireGin #SapphireMartini #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2023