How you doin’? Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the chef.
 
Ducks bred especially for this dish are harvested after 65 days. They are blanched, pumped (with a bicycle pump), dry hung and seasoned before being deep fried. It is a massive undertaking. My recipe cuts the time and mess down considerably. Instead of 3 days’ work you can do the home version in just a few short hours.
 
The meat is often eaten with spring onions, cucumber, and hoisin or duck sauce, with pancakes rolled around the fillings.
 
Prep time:  45 minutes
Passive time:  1 hour 30 minutes
Cook time:  1 hour 30 minutes
Yield:  6 to 8 servings
 
Ingredients 
2 (5-1/2 pounds each) large roasting ducks, innards and wing tips removed
6 quarts of chicken broth
1 tablespoon kosher salt
1 tablespoon Chinese Five Spice (I prefer The Spice House 5-spice mix)
1 teaspoon of salt
1 teaspoon pepper
1 tablespoon 5-spice seasoning
 
Directions

1. Unwrap the ducks and allow them to sit at room temperature for 20 minutes.
2.  With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
3. Meanwhile, in a very large stock pot that can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt and 1 tablespoon of 5-spice seasoning until it boils.
4. Add the whole ducks very carefully and bring the stock back to a boil. If there isn’t enough stock to cover the ducks, add the hottest tap water to cover.
5. If the ducks float to the top, place a plate on top to keep them immersed.
6.  When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
7. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 X 18 X 3-inch roasting pan. This will keep the ducks from sticking when they roast.
8. Carefully take the ducks out of the stock, holding them over the pot to drain. Be careful not to break the skin.
9. Place the ducks in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and pepper and 1 tablespoon of 5-spice inside and out.
10. Allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
11. Meanwhile, preheat the oven to 500⁰ F. (Be sure your oven is very clean or it will smoke!)
12. Roast the ducks for 30 minutes until the skin starts to get crisp. The interior temperature should be a minimum of 165˚  F.
13. Remove the ducks from the oven and allow them to rest, covered with aluminum foil, for 20 minutes.
14. Carve and serve warm.

ChefSecret: This classic Chinese Five Spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese Five Spice complements fatty meats like pork belly, goose and older, large fatty chickens.

Quip of the Day:  I work with a Chinese guy called Kim and one time at a work function, we were having a drink, and I said to him, “Kim, do you ever get fed up with us Westerners saying that all Chinese people look the same?”  He replied, “Kim’s at the bar getting drinks, I’m his wife.”
-------------------------------------------
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.
 
#Entree #Dinner #PekingDuck #RoastDuck #TheSpiceHouse #5-Spice #HolidayRecipes # 2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Did you know the first night of Hanukkah falls on Christmas Day this year? So here is my less traditional festival of lights brisket recipe with a western touch.
 
I’m the kind of guy who gets a hankerin’ for BBQ cooked any way at all at least twice a month. When I downsized from my house on the hill, I had to give up my huge Texas smoker. It was a sacrifice. Some of the barbecue restaurants here are hit and miss.
 
If you’re like me, you'll love this irresistibly delicious beef brisket with smoky-spicy homemade barbecue sauce. This Instant Pot Beef Brisket can’t replace a good Texas-style barbecue smoked brisket, but it’s an awesome shortcut for a Hanukkah dinner.
 
Give this oh-so-tender beef with some chew, bursting with moist and juicy beefy flavors a try. It has a signature super yummy smoky, sweet, savory, spicy homemade barbecue sauce that is so good you’ll think you’re in Texas!
 
Prep time:  30 minutes
Instant Pot cook time:  75 minutes (pressure cook time) + 15 minutes (release time)
Cook time:  8 to 15 minutes (to thicken the sauce)
Yield:  8 servings
 
Ingredients 
3 to 4 pounds beef brisket (2 inches thick with fat cap)
 
For the dry rub
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cinnamon powder
1 teaspoon coarse kosher salt
1/2 teaspoon cumin seed, ground
1/2 teaspoon fennel seed, ground
1/4 teaspoon cayenne pepper
 
For the barbecue sauce
1 medium onion, sliced
3 garlic cloves, minced
1 cup ketchup
1 tablespoon maple syrup
1 tablespoon honey
2 tablespoons apple cider vinegar
1/2 cup unsalted beef stock or water 5 drops liquid smoke (I prefer Wrights)
 
Finishing the sauce
1 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon brown sugar
 
Directions
To make the dry rub

1. In a glass mixing bowl, mix dry rub ingredients together.
2. Rub the dry rub mixture on the brisket, then let it marinate for at least 2 hours (preferably overnight, so the salt can penetrate the meat).

To pressure cook the beef brisket

1. Add the sliced onion, minced garlic, ketchup, maple syrup, honey, apple cider vinegar, liquid smoke or beef stock to the Instant Pot. Mix well.
2. Add marinated brisket into Instant Pot. Pressure Cook at HIGH PRESSURE for 75 MINUTES.
3. NATURAL RELEASE for 15 MINUTES. Remove the lid carefully.
4. Carefully place cooked brisket on a cutting board and let it rest.
5. Use a fat separator to remove the oil from the BBQ sauce.
6. Bring the BBQ sauce back to a simmer by pressing the "Cancel" button, then the "SAUTE" button. Mix in the ketchup, Dijon mustard, and brown sugar into the sauce in the Instant Pot.
7. Let the BBQ sauce thicken by simmering for 8 to 15 minutes. Stir occasionally. Taste and adjust the seasoning with more salt if necessary.
8. Generously brush the BBQ sauce all over the brisket. If desired, use a blowtorch or oven (broil) to slightly caramelize the BBQ sauce on the brisket.
9. Slice the brisket against the grain.
10. Serve with BBQ sauce on the side.

ChefSecret:  Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat, covered, in the microwave or a preheated oven at 350°F until hot all the way through.

Quip of the Day:  Q. Which hand is best to light the menorah with?  A. Neither, it’s best to light it with a candle.

Historical Note: Brisket was and is still used as a special cut of meat on Jewish holidays such as Hannukah, Shabbat, and Passover. The cut of beef was decided to be celebratory and important due to its location. Brisket is found in the cow's front breast, making it kosher for Jews to consume.
-------------------------------------------
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.
-------------------------------------------
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.

#Entree #BeefBrisket #InstantPotBrisket #HanukkahRecipes #HolidayRecipes #Kosher-Style #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? When I need a plush quick cinnamon-y breakfast, I make these easy, cinnamon rolls with an irresistible layer of cream-cheese-powdered-sugar-glaze. It makes my entire house smell like Christmas morning at the North Pole or one of those cinnamon roll kiosks at the county fair or the airport terminal. 
 
My Christmas Morning Breakfast Cinnamon Rolls recipe is the real deal. It has a soft, snuggly dough that’s topped with a ton of buttery cinnamon sugar before it’s rolled up, sliced and baked. I love to eat these cinnamon rolls by slowly unraveling the coil and savoring each sweet bite saving the gooey middle for the last bite. They’re the perfect weekend brunch treat or holiday breakfast! Those who don’t work with dough often should have no fear. This dough is smooth, soft and super easy to roll out after the first rise.
 
Prep time:  1 hour
First Proof time:  1 to 1-1/2 hours
Second Proof time:  1 to 1-1/2 hours
Bake time:   20 minutes to 25 minutes
Yield:  12 Cinnamon Rolls
 
Ingredients 
For the dough
1 cup warm whole milk (100 to 110ºF)
1 (1/4-ounce) packet instant or active dry yeast (2 1/4 teaspoons)
4-1/2 cups bread flour, plus more as needed
2 large eggs, at room temperature
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/2 cup granulated sugar
1-3/4 teaspoons kosher salt
 Cooking spray
 
For the filling
8 tablespoons (1 stick) unsalted butter, at room temperature and very soft
1 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon kosher salt
 
For the cream cheese frosting
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon almond extract
1/8 teaspoon kosher salt
1-1/2 cups confectioners’ sugar
 
Directions 
To make the dough

1. Place 1 cup warm whole milk in a stand mixer, sprinkle with 1 (1/4-ounce) packet instant yeast, and stir to combine. Let sit for a few minutes until foamy.

Baker’s notes: The water temperature should not exceed 110⁰ or it will kill the yeast. If the yeast doesn't foam, it has expired, and you should get new yeast and start over.

1. Add the bread flour, room temperature eggs, melted unsalted butter, sugar and kosher salt.
2. Mix with the dough hook attachment on low speed until combined, about 2 minutes.
3. Increase the speed to medium and mix until the dough is elastic and smooth, and pulls away from the sides of the bowl, 8 to 10 minutes more.
4. After 5 minutes, if the dough is still sticky, knead in more bread flour, 1 tablespoon at a time as needed.
5. Coat a large bowl with cooking spray.
6. Transfer the dough into this bowl and turn to coat in the cooking spray.
7. Cover and let rise in a warm place until visibly puffed; does not need to double in bulk, 1 to 1-1/2 hours.

To make the filling

1. Beat the very soft unsalted butter, packed dark brown sugar, ground cinnamon and kosher salt together with a fork in a medium bowl until it forms a paste with no visible cinnamon or sugar.

To assemble and bake the rolls

1. Coat a 9X13-inch glass baking dish with cooking spray.
2. Line the bottom of the baking dish with a sheet of parchment, then spray the parchment and sides of the baking dish with cooking spray.
3. Lightly dust a work surface and rolling pin with flour.
4. Gently punch the dough down.
5. Transfer onto the work surface and lightly dust the top with flour.
6. Roll the dough out into a rough 12X24-inch rectangle (about 1/8-inch thick), with a longer side closer to you.
7. Drop the filling in marble-size pieces all over the dough, then using an offset spatula spread into an even layer as best you can, leaving a 1/2-inch border.
8. Starting at the long end closest to you, roll the dough up tightly into a log.
9. Pinch the seam tightly together at the top.
10. Position the log seam-side down. Cut the dough crosswise into 12 pieces with a serrated knife.
11. Place the pieces, cut side up in the baking dish, 4 across and 3 down the dish, spacing them evenly apart.
12. Coat a sheet of plastic wrap with cooking spray, then cover the baking dish with the wrap spray-side down. Let rise in a warm place until the rolls are just touching each other, 1 to 1-1/2 hours.
13. About 20 minutes before the rolls are ready, preheat an oven to 375⁰ F.
14. Remove the food film and bake until the rolls are light golden brown, puffed, and register at least 200⁰ F in the parts not touching the filling, 20 to 25 minutes.
15. Let the cinnamon rolls slightly cool while you make the frosting.

To make the frosting

1. Beat the room temperature cream cheese, unsalted butter, almond extract, and salt with the paddle attachment in a stand mixer on medium speed until smooth and whipped in texture, about 2 minutes.
2. Add the powdered sugar and beat on the lowest speed until just combined. Increase the speed to medium-high and beat until fluffy and creamy, scraping down the sides of the bowl as needed, about 2 minutes more.
3. Spread the desired amount of frosting evenly over the still-warm cinnamon rolls.
4. Let the cinnamon rolls cool for at least 10 minutes more before serving warm with any remaining frosting.

ChefSecret: I like to concentrate on gifts first thing Christmas morning rather than food prep. Here are my make-ahead secrets: Make the cinnamon roll recipe through step 20. Cover the baking dish and place in the refrigerator overnight. The next morning, a few hours before you plan to eat, let the baking dish sit in a warm place until the rolls rise; they should be just touching each other. Uncover and bake following the recipe instructions.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Quip of the Day:  Life is what you bake it, so add cinnamon.
-------------------------------------------
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.
-------------------------------------------
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 #ChristmasMorningCinnamonRolls #CinnamonRolls #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? While googling fun facts about candy canes and cocktails, I found out that the first candy cane was made over 350 years ago and, for the first 200 years, they were solid white. Can you imagine a candy cane without stripes? Crazy right???
 
I also discovered that National Candy Cane Day is celebrated on December 26th. That means we should drink my Pink Peppermint Cocktail
to celebrate!
 
Suggestion… take all of your broken candy canes and the ones you stuffed in the stockings or hung the tree, and do something useful with them.
 
Pink peppermint sounds like a pepperminty marshmallow dream or something. And that’s exactly what this cocktail is!
 
Okay, let me break it down for you. You’re going to need candy cane vodka (see the ChefSecret below), homemade vanilla simple syrup, creme de cacao, a very tiny drop of cream and don’t forget a mini candy cane for garnish. They all come together to create the perfect iced holiday drink that tastes like a treat!! Yes indeed, this is what I call Pink Peppermint Cocktail success. My Pink Peppermint Cocktail is full of holiday cheer!

Prep time:  30 minutes
Cook time: 15 minutes
Yield:  1 Cocktail
 
Ingredients 
2 ounces candy cane vodka
2 ounce creme de cacao (white)
1 ounce vanilla simple syrup
1/2 ounce cream (or half and half)
1 mini candy cane for garnish
sparkling sugar for the glass
 
Directions

1. Prepare the candy cane vodka 30 minutes before.
2. Rim a glass with a drop of water and dip it in either sparkling sugar or crushed candy canes.
3. Fill a cocktail shaker with ice. Add the vodka, creme de cacao, syrup and half and half. Shake well for at least 30 seconds. Pour in the glass and garnish with a candy cane!

ChefSecrets:  
How do you make peppermint vodka? It’s simple… and just two ingredients.
To make peppermint vodka, simply add 2 cups of vodka to a large jar and add 4-5 candy canes. You can use any flavor candy cane (or any size). Let the candy canes soak in the vodka until they dissolve, which won’t take very long (a few hours).
Once you have a jar of peppermint flavored vodka you can easily add it to cocktail recipes all season long. It’s also nice for Valentine’s Day.
How do make vanilla simple syrup?  Sugar, purified water, and vanilla extract

Ingredients
4 cups sugar (raw or brown)
3 cups filtered water
2 teaspoons pure vanilla extract
 
Directions
Place a large saucepan on your stovetop. Add sugar, water and extract to the saucepan. Turn on heat (medium setting) and stir continuously with a wooden spoon until sugar dissolves. Wait until lukewarm to transfer the syrup into a bottle or jar.

Quip of the Day:  Q. What does a candy cane say when it’s always stressed? A. I cane-t stand it!
------------------------------------------
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.

#HappyHour #PinkPeppermintCocktail #CandyCanes #Peppermint #Vodka #CremeDeCacao #Cheers #HolidayRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  #FeedingAmerica 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2024