How you doin’? I love the history and the origins of foods. The anthropology of man can be traced more accurately through the foods and beverages over time rather than just the richness of art, the prose of literature, the rhythm of music or the structure of architecture.
 
So, where did Biscotti originate? From the Roman Legions, of course. There is a common misconception that biscotti originated in the Tuscan region of Italy when it was created a few centuries earlier in Rome. The word biscotto is derived from the Latin 'bis' for 'twice' and 'coctum' or 'baked' which would soon be adapted to 'cotto' meaning 'cooked'.
 
The first round in the oven was used to cook the dough and the second round dried and preserved the biscotti, providing an extraordinarily long shelf life for nourishment during the Roman Legions' extended journeys and conquests across the world. Pliny the Elder was an author, philosopher and naval commander who used to boast that, ‘biscotti would be edible for centuries.’
 
After the fall of the Roman Empire around 110 A.D, the country was besieged by Visigoths, Vandals and others resulting in the Dark Ages. This was characterized by a lack of culinary or cultural development as citizens struggled to thrive.
 
From the Dark Ages came the Renaissance and with it the reemergence of food and notably biscotti by an Italian baker named Antonio Mattei in the mid 1800’s. His original recipe was awarded a prize at the Exhibitions in Florence in 1861, London in 1862 and Paris in 1867. The recipe is kept as a secret of the Pandolfini family, who inherited the original bakery in 1904, and are now in their fourth generation of running it.
 
On the 160th anniversary of the bakery's opening, the Piccolo Museo Bottega (small museum shop) was opened in the heart of Florence as an ode to Mattei and his art.
 
Biscotti was originally served with sweet wine. Vin Santo is a smooth, sweet dessert wine made in the Tuscan region of Italy. The wine is cherished for its intense hazelnut, caramel and apricot flavors and for centuries many Italians have adored the tradition of the perfect pairing of Vin Santo with biscotti. While biscotti today is often enjoyed with a coffee or espresso, many Italians still find the sweet wine pairing the ultimate ending to a meal or a perfect treat to while away the afternoon at a cafe.
 
Bakers revolutionized biscotti baking adding almonds and anisette. With biscotti’s reemergence in Italy came its revolution from the pallid, dry staple of Roman nourishment into a culinary gift reflecting distinct local flavors, like the Prato almonds native to Tuscany.
 
Biscotti became so popular as it spread throughout the peninsula that soon every province developed its own flavored version. Ingredients quickly expanded to include anisette, amaretto and even lemon-flavored doughs.
 
Would you believe, explorer Christopher Columbus carried biscotti on his voyages to the new world?... well, he did. The story goes that old Chris tucked a stash of biscotti in the hull of one of his three sailing ships—the Niña, the Pinta, or the Santa Maria—on his legendary expedition to the Americas in 1492.
 
Okay, so now you know the rest of the story. There will be a pop-quiz next period before you can be rewarded with a cookie.
 
Prep time: 25 minutes
Cook time: 45 minutes
Cooling time: 10 minutes
Yield: About 32 cookies
 
Ingredients 
3/4 cup granulated sugar
1/3 cup light olive oil
2 teaspoons vanilla extract
1 teaspoon almond extract
2 large eggs
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1-1/2 cups almonds or pistachio nuts
1/2 cup candied cherries (red and green) or cranberries
 
Directions

1. These cherry-almond biscotti studded with red and green colors make great Christmas cookies. You can use other nuts instead of almonds with success.
2. Preheat an oven to 300⁰ F.
3. Line a sheet pan with parchment paper.
4. Mix the sugar and oil in a large bowl until well blended.
5. Mix in the vanilla and almond extracts.
6. Beat in the eggs to combine.
7. Whisk in the flour, baking powder and salt in a separate bowl.
8. Gradually stir into the egg mixture until loosely combined.
9. Fold in the almonds and cherries by hand.
10. Divide the dough in half and form each piece into a 12 x 2-inch log on the prepared cookie sheet.
11. The dough may be sticky; wet your hands with cool water to easily handle the dough.
12. Bake in the preheated slow oven until logs are light brown, about 35 minutes.
13. Remove the logs from the oven and set them aside to cool for 10 minutes.
14. Reduce oven temperature to 275⁰ F.
15. Cut the logs on the bias (diagonal cut) into 3/4-inch-thick slices.
16. Lay the cookies cut side down on the cookie sheet.
17. Bake the cookies until dry, 8 to 10 minutes.

 
ChefSecret:  Slow baking at a lower temperature will give you the best results. If using salted nuts omit the 1/4 teaspoon salt from the recipe.
 
Quip of the Day: “No matter how educated, talented, rich or cool you believe you are, how you treat people ultimately tells all.”
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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 and/or American Red Cross. 

#Baking #Cookies #Biscotti #CherryAlmondBiscotti #Holidays2022 #HolidayRecipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
                                                      ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? Bourbon is a barrel-aged American whiskey made primarily from corn. The name derives from the French Bourbon dynasty, although the precise source of inspiration is uncertain. Contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans, both of which are named after the dynasty.
 
Bourbon has been distilled since the 18th century. Although bourbon may be made anywhere in the United States, it is strongly associated with the American South in general and with Kentucky in particular. Bourbon was recognized in 1964 by the U.S. Congress as a "distinctive product of the United States." Bourbon sold in the U.S. must be produced in the country from at least 51% corn and stored in a new container of charred oak.
 
So, what would be more fitting than having an all-American spirit for the consummate all American Holiday weekend? The Kentucky Country Bourbon-Cranberry Cocktail is nicely balanced, with no flavor overpowering the others. Additionally, the bourbon isn’t too strong—not overly fruity or too sweet, which is a plus.
 
It’s refreshing and delicious, and it makes a fantastic, colorful and festive party drink since it calls for cranberries as a garnish.
 
Total time:  50 minutes (includes cooling time)
Yield:  10 to 12 servings
 
Ingredients 
2 cups fresh cranberries
1 cup fresh orange juice
1/3 cup granulated sugar
3 cinnamon sticks
4 cups American bourbon
Orange peels, for garnish
Sprig of thyme, for garnish
 
Directions

1. Combine the cranberries, orange juice, sugar and cinnamon sticks in a small saucepan over medium-high heat.
2. Bring to a simmer and cook, stirring, until the sugar has dissolved and cranberries start to pop; about 5 minutes.
3. Let cool completely, then combine with the bourbon in a large pitcher.
4. To serve, pour into glasses over ice and garnish with an expressed orange peel.

ChefSecret: Live to enjoy the rest of the holiday season with you family--DON’T DRINK AND DRIVE.

Quip of the Day: “Bacon alone can’t solve all of our woes; that’s what Bourbon is for.”
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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. 

#ThanksgivingRecipes #Thanksgiving #KentuckyBourbonCranberryCocktail #Cocktail #Bourbon #Cheers #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                    ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? What’s not to like with this recipe. It’s a yummy one-biter! It can easily be brought to a potluck dinner. Whenever I asked “what can I bring?” Crispy Apple Crumb Cups top the list.
 
I use a good all-purpose McIntosh apple which, by the way, is the Canadian national apple. McIntosh apples are good for eating as well. They are well known as dessert apples that break down quickly and require a shorter cooking time than most other apples. When first picked, McIntosh apples are sweet, juicy and tart with a bit of a spicy flavor thrill.
 
What will this recipe deliver? Sweet cinnamon-scented apples held in a buttery crispy oatmeal cup with a crunchy sweet topping. I like to make sweet treats to share with friends. I do this a lot with chocolate, but I came up with this inexpensive recipe so that I could bake and take apple crisp to share with family and friends.
 
Prep time: 45 minutes
Bake time: 20 minutes
Yield: 48 mini apple cups
 
Ingredients 
3 large McIntosh apples, peeled, cored, and chopped
1/4 cup water
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
2 cups rolled oats
1-1/2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 cups butter, diced
 
Directions

1. Preheat the oven to 350⁰ F.
2. Grease 4 12-cup mini-muffin tins.
3. Mix the apples, water, granulated sugar and 1 teaspoon of cinnamon together in a saucepan and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat. Set aside.
4. Combine the flour, oats, brown sugar, 1 teaspoon of cinnamon and nutmeg in a large bowl.
5. Cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs.
6. Place a heaping tablespoon of the crust mixture into a mini muffin cup and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup and patch any holes with more crust mixture.
7. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust pockets.
8. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
9. Bake in the preheated oven until golden brown; 15 to 20 minutes.

ChefSecret:  This is a Budget Recipe. Why? You probably have most of these ingredients in your pantry already. Don’t let them get one day older, make this inexpensive recipe and save a couple of bucks.

Quip of the Day: “Good moms let you lick the beaters. Great moms turn them off first.”
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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.
-------------------------------------------
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. 

#ThanksgivingRecipes #Thanksgiving #Apples #Snack #CrumbCups #McIntoshApples #CrispyAppleCrumbCups #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                   ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? This is a Special Thanksgiving Dinner Disaster-Savers Edition to help ensure you and your family have a worry-free celebration on Thursday. We thank the fine folks at AllRecipes for the inspiration for this post.

First-time holiday hosts may be particularly nervous about coordinating all the elements of a big holiday meal, but even seasoned veterans encounter problems along the way from time to time.
 
Here are some typical issues that can arise together with some solutions to help you pull it off with success.  Dry turkey? Lumpy gravy? Burnt pie? Don't panic! When holiday cooking disasters strike, these easy work-arounds will help you fix your feast and make you look a pro. No one will ever know.
 
Got Turkey Troubles?
 
Problem #1: The turkey is still frozen on Thanksgiving morning.
 
What went wrong: You may have underestimated how long it would take to thaw the turkey in the refrigerator—about 24 hours for every 5 pounds. Or maybe you waited until the last minute to do your shopping. Stuff happens.
 
What to do: You can speed up the thawing process by placing the wrapped, frozen turkey in your kitchen sink and covering it with cold running water. Use your bathtub if your sink isn't large enough. Drain and refill the water every half hour. The turkey will thaw at the rate of about 30 minutes for each pound. Never, Never, NEVER thaw a turkey at room temperature.
 
USDA thawing information https://www.usda.gov/media/blog/2016/11/18/how-safely-thaw-turkey
 
2. Problem #2: The turkey begins to burn while it's roasting.
 
What went wrong: It could be that your oven needs to be calibrated (too late for that) and that you've been roasting it at a much higher temperature than you thought. (Note to self: purchase an oven thermometer.) Or you may be relying on one of those "pop-ups" to tell you when the turkey is done, which aren't as reliable as a meat thermometer inserted into the turkey.
 
What to do: Flip the bird over immediately and continue to cook breast-side down (which is how we suggested you cook the bird in the first place). When you carve the turkey, begin by removing any blackened skin and about half an inch of the meat below any burnt area. You can then layer slices of the meat on individual dinner plates and ladle plenty of gravy on the slices to hide the problem. You can also cover the dark spots with foil to help prevent them from getting darker.
 
Problem #3: The turkey meat is dry.
 
What went wrong: The turkey breast meat often dries out before the drumsticks are cooked (reread my Upside Down Turkey recipe #155 before you start cooking).
 
What to do: Carve turkey slices and moisten with turkey or chicken stock. Cover and heat in the oven. Or hide the mistake by covering your turkey slices with extra gravy. Don't toss out the dry meat; use it for turkey soup or turkey salad.
 
Gravy Gone Bad?
 
Problem #4: The gravy turns out lumpy.
 
What went wrong: The flour may not have been fully dissolved in liquid before you added it to the pan drippings or the gravy may have cooked at too high a temperature.
 
What to do: Pour the gravy through a fine-mesh strainer into a new pan—the strainer will catch the lumps and reheat the lump-free gravy.
 
Problem #5: The gravy turns out thin and watery.
 
What went wrong: There's not enough flour or other thickening ingredient in the gravy.
 
What to do: Put 1 or 2 teaspoons of cornstarch in a small bowl and stir in enough cold water to make a thin slurry. Whisk into the gravy and bring to a boil or mix a small amount of flour and water into a smooth paste and whisk into the simmering gravy until it's thick.
 
Problem #6: The gravy burns.
 
What went wrong: You got busy and lost track of the gravy. Don't beat yourself up; Most mistakes happen right before dinner is served when the cook is distracted trying to pull everything together. It can happen to anyone.
 
What to do: Transfer the gravy to another pan without touching or scraping the blackened bottom. Most of the burnt flavor should stay with the first pan. Smart tip: Keep packaged gravy or a bottle of Kitchen Bouquet on hand as a back-up.
 
Sad Stuffing?

Problem #7: The stuffing or dressing is dry.

What went wrong: There's not enough liquid in the mix to fully moisten the ingredients.
What to do: Place the stuffing or dressing in an oven-safe bowl, pour in a little warm broth or melted butter, and toss, adding just a bit of liquid at a time just until the ingredients are moistened.
Watch out: Too much liquid will make the stuffing or dressing soggy. (Don't worry, we've got a fix for that, too.) Cover the bowl with foil and heat in the oven until steaming hot.

Problem #8: The stuffing is too wet and soggy.
What went wrong: There's too much liquid for the amount of bread or other dry ingredients.
What to do: Add more breadcrumbs or toasted bread or spread the stuffing out on a sheet pan and heat in the oven to dry it out a bit.
Tater Troubles?
 
Problem #9: The mashed potatoes turned out sticky and gluey.
 
What went wrong: The potatoes were either overcooked or got overworked, possibly because you whipped it with an electric hand mixer for a bit too long.
 
What to do: Spoon the potatoes into a casserole dish, top with butter and cheddar cheese, bake and serve as a mashed potato casserole. You can also add an egg and form the potatoes into patties, chilling for about an hour and then frying until golden brown—Call it Mashed Potato Surprise.
 
Problem #10: The mashed potatoes are lumpy.
 
What went wrong: The potatoes were not mashed enough to break up all the lumps.
 
What to do: Put the potatoes back in the saucepan, add a little hot milk and butter, and continue mashing gently until they're smoother. For the fluffiest mashed potatoes, switch from a hand-held masher to a potato ricer or food mill.
 
Sweet Potato Pyre?
 
Problem #11: The sweet potato casserole marshmallow topping is scorched.

What went wrong: Marshmallows burn easily, even when they don't come into direct contact with fire. Maybe your casserole was too close to the broiler element, or perhaps you simply forgot it was in the oven and walked away. Flame on!
 
What to do: Turn off the oven, blow out the fire, and open the windows. When the charred marshmallows cool, use a spatula to remove them. Replace with new marshmallows or a brown sugar topping and give it another go under the broiler. To make sure the new marshmallows don't go up in flames: Lower the oven rack, crack open the oven door so you don't forget it's in there, and watch it like a hawk.
 
Dinner Roll Debris?
 
Problem #12: The dinner rolls are burnt.
 
What went wrong: Perhaps your oven temperature is higher than you thought (invest in an inexpensive oven thermometer) or maybe you simply forgot the rolls were in the oven—it happens when you bite off more than you can chew.
 
What to do: Slice off the burned tops and add a dab of butter on each roll. If the bottoms burned, simply remove the burnt part, flip them over, top with butter and serve. Or if they're just a little bit scorched, you could try gently scraping off the worst bits with a microplane grater or a serrated steak knife.
 
But not everything has to be homemade… it really doesn’t. Have a great back up plan by using King’s Hawaiian Rolls found in most deli or bread sections of your local supermarket.
 
Dessert Drama?
 
Problem #13: The pie crust is soggy.
 
What went wrong: The crust wasn't pre-baked and the filling turned the crust mushy. For fruit pies, try pre-cooking half the filling to activate the thickeners and cook off some of the liquid. Remove from heat and stir in remaining fruit for a chunky texture.
 
What to do: Scoop servings of the pie into individual dessert bowls and top with lots of whipped cream or ice cream.
 
Problem #14: The pie dough falls apart.
 
What went wrong: There's not enough water in your dough.
 
What to do: Incorporate enough water to get the dough wet, sprinkle with some flour and let stand for about 15 minutes. The dough should then roll out just fine. Refrigerate the dough for 30 minutes before baking.
 
Problem #15: The pie crust is burnt.
 
What went wrong: The temperature was too high or you lost track of the time and didn’t set a timer.
 
What to do: Remove the burnt pie crust edges and cover the surface with whipped cream. For extra camouflage, shave chocolate over the top.
 
Problem #16: The pumpkin pie or cheesecake cracks.
 
What went wrong: Either too much air got incorporated into the batter or the cheesecake was baked at too high a temperature, causing the top to set before all of the steam had escaped from the filling.
 
What to do: If the crack isn't too extreme, use a warm metal spatula to gently press down on the cracked area and spread to blend together or simply cover the entire surface with whipped cream, cranberry sauce, or other sauce. It amazing how whipped cream absolves all sins.
 
I’ve started using my Instant Pot to make most of my custard pies, including pumpkin pie. It makes the perfect 7-inch pie that never cracks or burns. Reference Lesson # 157
 
ChefSecret:  It’s no secret… we have posted most of these recipes on our website at https://www.perspectives-la.com/covid-19-survival-guide.
 
Be Safe:  Perspectives and the USDA want you and your family to enjoy a safe Thanksgiving Holiday--https://www.usda.gov/media/blog/2019/11/20/four-steps-food-safe-thanksgiving-feast
 
Quip of the Day: What did Megan Trainor say about Thanksgiving dinner? “I’m all about that baste, ‘bout that baste, ‘bout that baste.”
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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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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. 

#ThanksgivingRecipes #Thanksgiving #SideDish #Broccoli #CheesyBroccoliCasserole #CampbellsSoup #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                      ©Perspectives/The Consulting Group, LLC, 2022