How you doin’? Over the last 9 months we’ve asked that question every weekday and now we’re starting a new year— 2021. We want to ring in the New Year on a Happy Hour note.
 
We originally planned to write this blog for a couple of weeks helping those people on lockdown create some different types of meals for their families. In the beginning we had a bent for Instant Pot recipes. But as the pandemic continued, we expanded the format to present different cooking methods. We soon added Happy Hour Fridays and broadened into bakery goods and confections. Quite frankly, it helped us keep our sanity while being locked down ourselves.
 
Last month we found out that our office building of 34 years was sold and the new owners wanted to take on the top floor for their own use. Our lease was up at the end of January anyway, so we have moved into a new facility—more on that later.
 
But for now, thank you all for participating in our daily endeavors during 2020. Thank you for taking pictures and sending in your own recipes to share with others. To our hospitality and entertainment clients (you know who you are) who have been experiencing severe hardships during 2020, we hope that you are able to quickly recover as you always have. Those of us in this industry have experienced hardships in the past and we always make it through. To all of you… we wish you good health for 2021. May God bless us all. Happy New Year!
 
Now… let’s celebrate New Year’s with a special Champagne Cocktail. Take a Champagne Cocktail,  eliminate the sugar, add some ruby port and fresh orange juice and have a "Happy New Year." It really is the name of this fantastic drink and it is an ideal way to ring in the New Year.
 
As Champagne cocktails go, this one has a little more depth than most and that is what makes it interesting. The port wine and orange juice bring in fantastic fruit notes that play wonderfully against the brandy and sparkling wine.
 
Prep time:  3 minutes
Yield:  2 cocktails
 
Ingredients
2 ounces brandy
1 ounce ruby port
1 ounce orange juice (I prefer freshly-squeezed OJ)
6 ounces Champagne
 
Directions

1. Pour the brandy, port, and orange juice into a cocktail shaker filled with ice.
2. Shake it like you mean it.
3. Strain into two Champagne flutes.
4. Top with Champagne (split the amount between the two glasses).
5. Serve.

ChefSecret:  One of the better combinations we've found is Sandeman's 10 Year Old Port (actually, a tawny port, though they make a great ruby port as well) with fresh-squeezed orange juice, Korbel Brandy and Moet & Chandon Imperial Brut Champagne. However, we really have yet to find a bad combination because this is simply a great cocktail no matter what you pour.
 
This fantastic drink can fit into any budget. There are great options in every price range for the brandy, ruby port, and Champagne/Sparkling Wine. You can spend as much or as little as you like and have a fantastic drink to serve and enjoy.

Covid-19 Quip of the Day:  “After nine months of home-schooling, my wife and I decided we didn’t want to have children. We’ll be telling them tonight at dinner.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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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Here is wishing you the very best for the holidays. To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #HappyHour #HappyNewYear #ChampagneCocktail #RubyPort #Sandemans #Champagne #OJ #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                            ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? Before the pandemic changed our world as we knew it, I used to love to travel. I have been to 137 different countries—but who’s counting? One of the more significant trips is when Joan and I found ourselves in Berlin as the wall was coming down; us being there was coincidental and exciting nonetheless. It seemed that the world changed in just a few short hours.
 
We were actually there to meet with a Swiss hotelier, the late Ueli Prager, founder of the Mövenpick brand—a name well known in Europe. He had redefined the European hospitality scene and paved the way for a new style of contemporary service, conceived on a simple premise: “doing normal things in an extraordinary manner”. A visionary of his time, Prager created restaurant and hotel concepts based on simplicity, innovation, commitment to service and a passion for culinary and hospitality excellence.
 
Ueli was a bakery and confectionery genius. In fact, many of the ideas we had for Choclatique (our chocolate company) were suggested by Ueli. We found one of his tarts in his bakery to be absolutely scrumptious—the Chocolate Coconut Pecan Tart. He shared this recipe with me so I could share it with you.
 
This recipe was originally meant to be a tart baked in a straight-sided, removeable-bottom tart pan. I think that’s more trouble than it’s worth. The crust is inconsequential, so I turned it into a pie. I use a Marie Callender’s store-bought, deep-dish frozen pie crust and it comes out just great without all the additional dough work.
 
Prep time: 20 minutes
Cook time:  15 minutes
Yield: 8 servings
 
Ingredients
For the chocolate filling base
1/3 cup granulated sugar
3 tablespoons cornstarch
1-1/2 cups whole milk
4 ounces sweet dark chocolate, chopped
1 tablespoon unsalted butter
2 large egg yolks, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 (9 inch) pie crust, pre-baked (store bought frozen or refrigerated)
 
For the topping
1 large egg
5 ounces evaporated milk (1 small can)
1/2 cup granulated sugar
1/4 cup unsalted butter
1-1/2 cups flaked coconut, toasted
1/2 cup chopped pecans, toasted
 
Directions

1. Blind bake the crust according to the directions on the package.

To make the chocolate filling base

1. In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter. Cook and stir the mixture until thickened and bubbly. Reduce the heat and cook and stir 2 minutes longer. Cool slightly so you won’t scramble the eggs as you add them.
2. To temper the eggs, gradually stir about 1 cup of the mixture into the egg yolks. Return the mixture to saucepan and bring it back to a boil. Cook and stir 2 minutes more.
3. Stir in vanilla and almond extracts.
4. Scoop the hot pie filling into the baked pie shell. Set aside to cool.

To make the topping

1. In another saucepan, combine the beaten egg, evaporated milk, 1/2 cup sugar, and 1/4 cup butter.
2. Cook and stir over medium heat just until the mixture is thickened and bubbly. Take off the heat.
3. Stir in the toasted coconut and pecans.
4. Spread the pecan mixture evenly over the chocolate filling.
5. Cool the pie completely on a wire rack—about 1 hour.
6. Refrigerate the pie for at least 4 hours before serving.

ChefSecret:  To blind bake the pie crust, take a piece of parchment paper or aluminum foil to line the inside of the crust before baking. Fill the crust with raw beans or pie weights. That will keep the crust from bubbling up during the blind bake. I brush some warm raspberry jam on the baked-and-cooled crust to prevent the crust from getting soggy.

Covid-19 Quip of the Day: People with just a cold - "I just want to stay in bed and do nothing, I feel terrible." People with Corona Virus - "I feel terrible, I think I will go skiing in Austria, visit the Eiffel Tower and maybe do some whitewater rafting in Camino de Santiago."
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Do you have a question or comment?  Do you want to share a favorite recipe or picture with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are also posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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Here is wishing you the very best for the holidays. To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Dessert #Tart #Pie #GermanChocolate #Coconut #Pecans #Movenpick #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                         ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? Roast beef Chili? I can see you scratching your head. Who makes chili out of roast beef?  I do! Making a long story short, I used to work for Lawry’s (both the food company and the restaurants). My first couple of months as a food and beverage consultant I was entertaining buyers at Lawry’s the Prime Rib several times a week.
 
Lawry’s was great family business and I loved the story and the Frank family behind it. Even before joining the company, I already had a nostalgic feeling for the restaurant where we held our family milestone events—birthday, anniversaries, graduations—and where I first tasted fine prime rib.
 
Lawry’s was a dining experience. When you dined at Lawry’s your cut of prime rib is served to you by a carver in a spiffy white chef’s outfit with a medallion around his neck. He rolled a hefty, gleaming stainless-steel serving cart to your table (that costs as much as a new Cadillac) filled with cooked prime ribs, mashed potatoes, creamed spinach, and creamed corn. The carver slices off the appropriate cut—Diamond Jim Cut (over a pound), Lawry’s Cut (over a half pound) and English Cut (thin slice of roast beef). Lawry’s is known for their efficient, spectacular service and you can be seated and served and out the door in under an hour.
 
Prime rib of beef is rich, somewhat fatty and a lot of beef to consume in a short amount of time. I found myself taking home “doggy bags” and making the best damn chili with the leftovers. It doesn’t take much prime rib to make a really great chili.
 
Use the recipe below as a guide—feel free to tailor it to your own tastes and the availability of roast beef. This is a great starter Instant Pot recipe and what I call a dump-and-cook chili—not much to it except the great taste in a little over a half hour.
 
Prep time: 10 minutes
Cooking time: 25 minutes, plus 10 minutes (release time)
Yield:  8 Servings
 
Ingredients
1 tablespoon olive oil
1 to 2 cups of diced prime rib
1 cup of diced yellow onion
2 (30-ounce) cans of mild chili beans
1 (10-ounce) can of original Ro·tel chili and tomatoes (mild)
2 cups corn off-the-cob or frozen corn kernels
2 tablespoons chili powder
1 tablespoon dried cumin
2 cans of dark beer (I prefer Guinness)
1 to 1-1/2 cups of Frito® brand corn chips
 
Directions

1. Set the Instant Pot to SAUTÉ and heat 1 tablespoon of the oil until shimmering.  Add the diced prime rib and onion and sauté for about 5 minutes,
2. Cancel sauté function. 
3. Add the remaining ingredients and stir well to combine.
4. Cover and seal the lid and cook on the HIGH PRESSURE setting for 25 MINUTES. Make sure the pressure release valve is closed.
5. Naturally release the pressure on the Instant Pot for 10 MINUTES using the pressure release valve before opening. Open the pot carefully. 
6. Stir the chili well to mix all the ingredients.
7. Eat now or let it cool and refrigerate for later use.

ChefSecret:  Don’t have any leftover prime rib? You can make my chili with a pound of ground beef and a half pound of chorizo sausage. Sauté both together with the onions.  No matter how you make chili, it always tastes better the next day.

Covid-19 Quip of the Day: “I’ve had a lot of things to think about over the last 8 months.  One is, why do they put braille on the drive-through bank machines?”.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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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Here is wishing you the very best during the holidays. To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #InstantPot #RoastBeefChili #Lawrys #Rotel #HolidayRecipes #Holidays2020  #QuarantineKitchen #Covid19 #FeedingAmerica  #PerspectivesTheConsultingGroup

                                                ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? At our fine chocolate company, Choclatique, we were always looking for great hot chocolate recipes like the kind we found in Barcelona. On visiting the local cooking school there, the student chefs were just learning how to make the iconic Barcelona Hot Chocolate—not hot cocoa. Barcelona Hot Chocolate is a warm steamy beverage and a rich decadent dessert at the same time. It is thick and creamy and loaded with real chocolate—not flavored with cocoa powder chalkiness.
 
To the many people they get their lackluster hot cocoa fix by ripping open an envelope of powder and pouring it into a cup of hot water, I'm here to tell you that real men and women don’t drink that kind of beverage once they’ve tasted the real thing (recipe below); and it's just as easy to make as the “quick” stuff. Barcelona Hot Chocolate is rich, thick, and velvety smooth and is made by using just a few simple ingredients that make all the difference. If the weather outside is frightful, warm up with a cozy cup of REAL homemade hot chocolate.
 
What's the difference Between Hot Chocolate and Hot Cocoa? While the terms are often used interchangeably, there is a real difference, and it turns out it's right there in the name. Hot chocolate is made with whole chocolate (chocolate liquor and cocoa butter and sometimes a little cocoa powder) and hot cocoa is made from just cocoa powder. Therefore hot chocolate tends to have a thicker consistency than hot cocoa.
 
Don’t use the cheap stuff. For the richest hot chocolate, use the highest quality chocolate: dark chocolate that is at least 64 percent or higher. In terms of dairy, real hot chocolate recipes call for thicker forms of dairy such as half-and-half, heavy cream, whole milk or a mixture of each. A good dairy-free alternative for hot chocolate is coconut or almond milk.
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  2 servings
 
Ingredients:
1/2 cup whole milk
1/2 cup half and half or whipping cream
1-1/2 teaspoons brown sugar
2 ounces dark chocolate, finely chopped (64% or higher)
1 tablespoon heavy whipping cream
1 pinch ground cinnamon
Toppings (your choice)
 
Directions

1. Heat the milk, half and half or cream in a saucepan over medium heat for 3 to 4 minutes.
2. Add the brown sugar and stir until dissolved.
3. Stir in the dark chocolate until it’s completely melted. About 2 to 3 minutes.
4. Remove the saucepan from the heat and stir in the additional cream and cinnamon.
5. Top with whipped cream, marshmallows, crushed peppermint, or any other topping of your choice.

ChefSecret:  During these difficult times, small pleasures matter.

Covid-19 Quip of the Day:  “My mom always told me I wouldn’t accomplish anything by lying in bed all day. But look at me now, ma! I’m saving the world!”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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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Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Beverage #HappyHour #Breakfast #HotChocolate #Barcelona #SpanishHotChocolate #Churros #MerryChristmas #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                          ©Perspectives/The Consulting Group, Inc., 2020

Merry Christmas! How you doin’? It’s time to get spiced up for the holidays and there’s no better way than with a warm Spiced Wine Sangria to up the ante. You’ll be able to warm up your friends and family with this mulled wine recipe. This beverage abounds with fresh fruits, warm spices, sweet liquor and red wine, of course.
 
Mulled wine, also known as spiced wine, is a beverage made with red wine along with various mulling spices. It is served hot or warm and is alcoholic, although there are non-alcoholic versions of it (they’re no fun at all). It is a traditional drink during winter, especially around Christmas and New Year’s (or whenever you need a little lift during this crazy winter!).
 
Mulled wine originated in the 2nd century; it was created by the Romans to ward off the winter cold and keep warm. As the Romans conquered much of Europe throughout the next century, their love for mulled wine spread across their empire and the regions they conquered.
 
Couldn’t finish it all? Got some leftovers? Don’t pour it down the drain! Let the mulled wine cool at room temperature, transfer it to an airtight container, and store it in the fridge. It will keep well chilled for up to three days.
 
This is a chilled recipe that I faithfully use every year.  I brought it back from Copenhagen, Denmark right out of Tivoli Gardens. No need to buy expensive liquor or wine for this recipe.
 
Prep time: 10 minutes
Cook time:  10 to 15 minutes
Chill time:  overnight
Yields:  8 to 10 servings
 
Ingredients
1/2 cup brandy
1/4 cup triple sec
1 lime, sliced
1 lemon, sliced
1 apple, sliced
1 pear, sliced
3 mandarin orange slices
Handful of cranberries
1 bottle red wine
1 cup orange juice
1 teaspoon cloves
1/2 teaspoon allspice
3 cinnamon sticks
Granulated sugar to taste
7 Up, Sprite, or Club Soda (optional, for sparkle)
 
Directions

1. Pour the brandy, triple sec, fruit and all but 1 cup of red wine into a pitcher and stir; then set aside.
2. In a saucepan, combine the orange juice, spices and remaining red wine. Bring the mixture to a simmer.
3. Add granulated sugar to the simmering mixture if you desire a sweeter beverage.
4. Simmer the mixture for 10-15 minutes, then strain the liquid through a cheesecloth and strainer to remove the whole spices.
5. Add this mixture to the pitcher and refrigerate it overnight.
6. Pour the Sangria into individual wine glasses and serve.
7. If you want to add sparkle and sweetness to your sangria, top the mixture off with a splash of 7 Up or Sprite. Or use club soda to add sparkle without any extra sweetness.

ChefSecret:  Hot spice mulled wine is easy to make with this recipe. Simply serve it after it has been strained. Omit the added 7-Up or Sprite and adjust the sugar if necessary.

Covid-19 Quip of the Day:  “Half of us are going to come out of this pandemic as amazing cooks. The other half will come out with a drinking problem.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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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Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #HappyHour #MerryChristmas #MulledWine #Sangria #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                               ©Perspectives/The Consulting Group, Inc., 2020