How you doin’? Love is in the air… are you feelin’ it? Maybe Cupid can help.
 
Who is Cupid? Cupid is the Roman god of love, desire and attraction. He is the son of Venus, and his father is thought to be either Vulcan or Mars. In the Greek pantheon, he is known as Eros, the god of love and lust. Originally depicted as a winged youth, through the centuries he has evolved to be the chubby little cherub found on so many Valentine’s Day cards.
 
The Cupid’s Arrow Cocktail is composed of vodka, blood orange liqueur, orange juice, lemon juice, Sprite soda and a little sugar.
 
Joan and I usually don’t go out for Valentine’s dinner—that’s for amateurs, but we will celebrate by enjoying a refreshing Cupid’s Arrow.
 
Whether you are dating, married or single, this cocktail is still an excellent choice to add a bit of romance to your Valentine’s Day so give it a whirl—or better yet a shake—using my recipe below.
Cheers, cheers and kissy face, too!
 
Prep time:  7 minutes
Yield:  1 cocktail

Ingredients 
1-1/2 ounces vanilla vodka
3/4 ounce blood orange liqueur
1-1/2 ounces orange juice
1 splash lemon juice
1 teaspoon granulated sugar
1/2 teaspoon pink or red colored sugar crystals
5 chopped strawberries
1/2 can Sprite soda
1 sprinkle chocolate shavings for garnish
 
Directions

1. Combine vodka, liqueur, orange juice, lemon juice and sugar in a cocktail shaker.
2. Shake it like you mean it!
3. Wet and dip a glass rim in pink or red sugar crystals.
4. Fill glass with ice cubes.
5. Pour shaken mixture over ice.
6. Add the strawberries and sprite; stir to mix.
7. Sprinkle with chocolate shavings.

ChefSecret:  Don’t want the sugar?... substitute with 1/2 packet of Splenda.

Quip of the Day:  Cupid’s new dating app is struggling. Why? Turns out, love at first swipe is a tough sell.
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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.
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To you and everyone dear to you, be strong, be positive, stay well, be kind and kiss up a storm. 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.

#Cocktail #Vodka #CupidsArrowCocktail #ValentinesDayCocktail #HappyValentinesDay #CupidsCocktail #LoveIsInTheAir #HappyHour2025  #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When I think about the best possible dessert for a Valentine dinner, I automatically think of my special Bistro Crème Brûlée. There’s a good reason it’s so popular—aside from being so easy to make, just beneath the crunchy browned sugar top is a rich, creamy, vanilla-flecked custard that’s velvety smooth. It all about the textures!
 
Another great thing about Bistro Crème Brûlée is that it’s served individually, meaning everyone gets to take a whack with their spoons against the sugar shell to shatter it, arguably the most fun aspect of this iconic French dessert. The individual serving dishes also make this the perfect sweet-creamy ending to a dinner party.
 
While Bistro Crème Brûlée might sound ultra fancy and seem difficult to make, it’s actually easier than making eclairs or chocolate mousse since the process is mostly hands-off—just pour the 5-ingredient custard, whisked together by hand, into ramekins and then bake in a water bath. Chill the custards down, then sprinkle sugar on the surface and caramelize it with the broiler or a kitchen torch. It truly is that easy!
 
And for those who love to play with fire they will get their chance to use a kitchen torch to brown the top. I’m just not sure which is more satisfying… cracking the top or that first spoonful of ultra creamy custard.
 
Prep time:  15 minutes
Cook time:  45 minutes to 1 hour 45 minutes
Yield:  8 servings
 
Ingredients 
For the custard
1 vanilla bean, or 1 tablespoon vanilla bean paste
4 cups cold heavy cream, divided
1/3 cup granulated sugar
1/4 teaspoon kosher salt
9 large egg yolks
 
For serving
1/4 to 1/3 cup granulated sugar
Berries, for serving
 
To make the custard

1. If using vanilla bean, cut 1 in half lengthwise with a paring knife. Scrape the sticky seeds out with the non-sharp side of the knife. Place the seeds and vanilla pod in a small saucepan.

Note: If using vanilla bean paste, place 1 tablespoon in the saucepan.

1. Add 2 cups of the heavy cream, 1/2 cup plus 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Bring to a light simmer over medium heat, whisking until the sugar dissolves.
2. Remove from the heat, cover, and let stand for 10 minutes.
3. Meanwhile, preheat the oven to 300⁰ F.
4. Layer the bottom of a roasting pan or large baking dish with a small kitchen towel (fold as needed so it lies completely flat). Set 8 (6-ounce) ramekins or crème brûlée dishes on the towel, making sure they are not touching each other.
5. Bring about 8 cups water to a boil in a kettle or saucepan, then turn off the heat.
6. Stir the remaining 2 cups of cold heavy cream into the cream-sugar mixture.
7. Place 9 large egg yolks in a large bowl. While whisking the yolks constantly, slowly pour in the cream mixture and whisk until smooth.
8. Pour the mixture through a fine-mesh strainer into a large measuring cup or pitcher with a spout; discard the contents of the strainer.
9. Pour, dividing the mixture among the ramekins.
10. Pull the oven rack out about halfway and place the roasting pan on it. Carefully and slowly pour enough of the hot water into the roasting pan (do not let any water splash into the ramekins) so that it comes about halfway up the sides of the ramekins. Make sure the towel is completely soaked.
11. Slowly push the oven rack back in.
12. Bake until the center of each crème brûlée is just barely set, it should jiggle but not be liquidy, about 45 to 50 minutes for round ramekins, or 30 to 40 minutes for flatter crème brûlée dishes.

Note: If baking in rounds, make sure to refill the roasting pan with hot water as needed.

1. Transfer the ramekins to a wire rack and let cool to room temperature, about 2 hours.
2. Transfer the ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate until chilled, at least 4 hours or up to 2 days.

To caramelize the top:

1. Pull the custard dishes from the refrigerator and gently blot the top of each crème brûlée with a paper towel to remove any moisture.
2. If using a broiler, heat the broiler for at least 30 minutes or up to 1 hour before serving; you want to be sure it’s really hot.
3. Sprinkle each ramekin with 1 teaspoon granulated sugar, or each crème brûlée dish with 2 teaspoons granulated sugar.
4. Gently tap the ramekins to cover the surface evenly with sugar, then tap out the excess sugar.

Option 1: If using a culinary torch, torch the sugar on each until it is melted and light golden-brown.

Option 2: If using a broiler, place the ramekins on a baking sheet. Broil on an oven rack positioned closest to the broiler element until the sugar is melted and light golden-brown, 30 seconds to 2 minutes. Check on them often: Move them around as needed so they brown evenly, and remove any crème brûlées that brown more quickly than the others.

1. Refrigerate the sugar-crusted dishes uncovered for at least 30 minutes but no more than 1 hour before serving so that the custard chills down again. Do not chill longer or the sugar crust will soften.
2. Serve with berries if desired.

ChefSecret:  If using pure vanilla extract, 1 tablespoon of vanilla extract can be substituted for the vanilla bean or vanilla bean paste. Do not heat with the cream and sugar but whisk into the egg yolks.

Store: The custards can be made up to 2 days ahead and refrigerated. Leftover crème brûlée can be covered and refrigerated for up to 4 days, but the sugar crust will soften. That said, it’s best to caramelize the sugar on only the crème brûlées that you plan to eat in a sitting. After caramelizing the sugar on top of the crème brûlées, they can be refrigerated for up to 1 hour before serving. Don’t wait longer, or the sugar top will lose its crunch.

Quip of the Day:  Finding love is like making Crème Brûlée. It may take a few tries before you get it right.”
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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. 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, 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 #Dessert #BistroCremeBrulee #CremeBrulee #Custard #ValentineDessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? No one has never doubted my taste for all things sweet—and Original Danish Kringles are high on my list.
 
What’s a Kringle? A Kringle is a hand-rolled Danish-style pastry dough that’s been rested overnight before shaping, filling and baking. After filling with fruit, nuts or other flavor combinations, the pastry is baked and topped with a sweet almond scented white glaze.
 
Joan’s native Wisconsin state has historically been a center of Danish-American culture and Kringle-making. A typical Racine-made Kringle is a large, flat oval measuring approximately 14 inches by 10 inches and weighing about a pound and a half. The Kringle became the official state pastry of Wisconsin in 2013.
 
Prep time:  20 minutes
Refrigerate time:  overnight
Bake time:  20 to 25 minutes
Yield:  2-Kringles / 8 to 10 Servings
 
Ingredients 
For dough
4 cups all-purpose flour
1 cup unsalted butter, slightly softened
2 tablespoon granulated sugar
1 teaspoon fine kosher salt
1 package instant yeast
2 large beaten eggs
1 cup whole milk
 
For the filling
1/2 cup granulated  sugar, divided
1/2 cup packed brown sugar, divided
1 teaspoon ground cinnamon, divided
6 tablespoons melted unsalted butter, divided
1 cup finely chopped almonds, divided
 
For glaze
2-2/3 cups confectioner’s sugar
2 tablespoons unsalted butter, softened
4 tablespoons hot water
1 tablespoon whole milk
1-1/2 teaspoons almond extract
 
Directions
To make the dough

1. Put the flour, butter, sugar and salt into a large mixing bowl. Using a pastry blender, two knives, or your hands, blend together until the mixture is crumbly.
2. In a separate bowl, mix the dry yeast, beaten eggs and milk.
3. Add milk mixture to dry ingredients.  Mix well with a fork until all ingredients are blended. The  mixture will pull away from the sides and form a ball.
4. Divide the dough into two pieces and flatten into discs.
5. Wrap the discs in plastic wrap and refrigerate overnight.

The next day / assemble the Kringles

1. Preheat the oven to 350⁰ F.
2. Mix together the two sugars and the cinnamon in a small bowl.
3. Melt the butter and set aside.
4. Roll out each piece of dough to 1/8 inch thickness about the length of your cookie sheet and as wide as 1/8 inch will allow.
5. Brush each piece of dough with half of the melted butter; sprinkle each piece with half of the sugar mixture and top with half of the almonds.
6. Rolling from the short ends, roll each side in toward the center.  Pinch the center together and roll the ends under. Repeat with the second piece of dough.
7. Place each Kringle on an ungreased cookie sheet. Gently shape each Kringle into an oval.
8. Allow the Kringles to proof for 30 minutes.
9. Split the top of the dough with a sharp knife.
10. Bake 20-25 minutes rotate the pans halfway through the baking time.
11. Remove Kringles from cookie sheets to a cooling rack and let cool for about 10 minutes before glazing.

To glaze the Kringles

1. Mix glaze ingredients together and whisk until smooth.
2. Drizzle and spread the glaze over the top of the Kringles.

ChefSecret:  Baker's guilds in Europe have used the Kringle or pretzel as a symbol for centuries. It is told that when Vienna was besieged by the Turkish Ottoman armies in 1529, local bakers working in the night gave the city defense an early warning of the attacking enemy. For this, they were later rewarded by the Pope, with permission to use a crown as part of their Kringle Guild Symbol.

Quip of the Day:  Have you heard about the dippy Dane; he spent the whole day staring at a can of frozen orange juice because the label said concentrate!
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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.
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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 #DanishKringle #WisconsinKringle #Breakfast #Brunch #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                                        PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? There are only 5 more evenings until it’s New Year’s Eve. How are you planning to spend this special time? I live in Henderson, Nevada and can see all the fireworks, drones and the programing of The Sphere from the warmth and comfort of my living room far above the fray. So, I have invited a few people over for a viewing party from atop the hill. 
 
I need to serve a New Year’s cocktail befitting 2025 and my Fleming Fiz is perfect for the occasion. One might say it’s a cross between a Penicillin and a French 75. I’ve always thought that the Penicillin, with its ginger and honey, was the perfect whiskey sour for winter—just right for the colder months and New Year’s Eve. This sort of left-handed tribute is in honor of Sir Alexander Fleming, the doctor who discovered penicillin antibiotics.
 
This is a bold, spicy cocktail for Scotch lovers—if you prefer your ginger a little less pungent, add 1/4 cup additional water and 1/4 cup additional honey to the syrup. Leftover syrup is excellent for sweetening tea, a hot toddy, or even a cup of hot cocoa.
 
Total time:  10 minutes
Yield:  1 cocktail
 
Ingredients 
For the ginger honey syrup
1/2 cup roughly chopped peeled ginger
1/2 cup water
1/2 cup honey
 
For the cocktail
1-1/2 ounce blended Scotch
3/4 ounce fresh lemon juice
3/4 ounce ginger-honey syrup (see ChefSecret)
2 ounces chilled sparkling wine (I prefer Champagne… after all, it is New Year’s Eve)
 
To finish it off
1/2 teaspoon smoky scotch ( I prefer Laphroaig)
Lemon twist and candied ginger on a pick
 
Directions

1. Combine blended Scotch, lemon juice and *Ginger-Honey Syrup in a cocktail shaker.
2. Fill it with ice and shake it well until very chilled.
3. Add Champagne to a flute glass or a rocks glass.
4. Then strain the cocktail into the glass.
5. Gently float the smoky Scotch on top of cocktail.
6. Garnish with lemon twist and candied ginger.

*ChefSecret: Preparing ginger honey syrup is easy. Combine the ginger and a 1/2 cup of water in a blender and blend until smooth, about 1 minute. Strain the mixture through a fine-mesh strainer into a liquid measuring cup, pressing on solids to extract all the juice. Pour 1/2 cup of the ginger juice into a large resealable jar and stir in honey. Seal the jar tightly and shake until honey is completely dissolved.
Makes enough syrup for 10 cocktails. Syrup will keep for 2 weeks covered in the refrigerator; shake well before using.

Quip of the Day:  Q. In what year did Christmas Day and New Year's Day fall in the same year?  A. Every year!
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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. 

HAPPY NEW YEAR!!
#Cocktail #HappyHour #PenicillinCocktail #BlendedScotch #HoneyGingerSyrup #Laphroaig #Ginger #TheCustomsHouse #Milk&HoneyBar #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2024