How you doin’? The American Trilogy is a cocktail that embodies the spirit of innovation while honoring tradition. Created by renowned bartenders Richard Boccato and Michael McIlroy in New York City, this drink is a modern riff on the classic Old-Fashioned. It cleverly splits the base between rye whiskey and applejack, a quintessentially American apple brandy, adding depth and complexity to the flavor profile. The use of a brown sugar cube introduces a richer sweetness, while orange bitters provide a bright, citrusy lift. This cocktail is perfect for those who appreciate a well-balanced drink with a touch of history.
 
The American Trilogy is not just a cocktail; it's a celebration of American heritage. Applejack, once a staple in colonial times, marries beautifully with rye, a grain that has long been associated with American whiskey-making. This drink is a testament to the creativity and craftsmanship that defines modern mixology, offering a taste of nostalgia with every sip. Whether you're a seasoned cocktail enthusiast or a curious newcomer, the American Trilogy is sure to delight your palate.
 
Prep time:  5 minutes
Yields:  1 cocktail
 
Ingredients 
1 long, wide orange zest twist
3/4 ounce applejack brandy bottled
3/4 ounce 100 proof American whiskey
2 dashes orange bitters (I prefer Angostura)
1 brown sugar cube
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Chill an old-fashioned glass in a freezer.
3. Prepare the orange zest twist for the garnish.
4. In a mixing glass stir the applejack, whiskey and bitters with ice.
5. Strain into the chilled ice-filled glass (preferably over a large cube or chunk of block ice).
6. Drop in the brown sugar cube.
7. Garnish with a slice of expressed orange zest twist over the cocktail.

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ChefSecret:  If you don’t have brown sugar cubes handy, add 1/3 ounce of brown sugar syrup (2 parts light brown sugar / 1 part water).
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Quip of the Day:  Q. What do you call a cocktail that makes you laugh?  A. A gin and giggles!
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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/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. 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, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #AmericanTrilogyCocktail #Applejack #Brandy #Whiskey #Bitters #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? Holiday time is fudge time and for football fans there isn’t a bigger holiday than the Super Bowl (February 8th). Which team are you rootin' for? My Packers were out early... I'm just hoping for a great game. 
 
My Crunchy Butter Bars combine a sweet swirl of chocolate, butterscotch and peanut butter paired with bits of Rice Krispies cereal. It’s quick and easy to make and very addictive—you won't be able to eat just one!
 
Fudge is 100% American! It is a confection that originated in the United States during the late 19th century. It is believed to have been first created in Baltimore around the 1880s when a confectioner accidentally "fudged" a batch of caramels, leading to the creation of this sweet treat.
 
The first documented recipe for fudge was written by Emelyn Battersby Hartridge in 1886, a student at Vassar College. She described making 30 pounds of fudge for a school auction, which helped popularize the treat among her peers. Later that decade, fudge-making became a popular activity at women's colleges, particularly at Vassar, Wellesley, and Smith. Recipes began appearing in periodicals, making it accessible to home cooks, too. In 1887 the first specialized fudge shops opened in tourist areas, such as Mackinac Island, Michigan, further spreading its popularity. Fudge has remained a beloved treat in American culture, often associated with homemade gifts and holiday traditions. Its versatility allows for numerous variations, making it a favorite among many.
 
Fudge is typically made from sugar, butter and milk, with various flavorings added. Popular flavors include chocolate, vanilla, and nut varieties. The simplicity of the  ingredients and the ease of making the recipe contribute to its widespread appeal.
 
Prep time:  10 minutes
Cook time:  3 minutes
Additional time:  10 minutes
Yield:  24 servings / 1 9x13-inch baking dish
 
Ingredients 
1 cup semisweet chocolate chips (I prefer Guittard)
1 (11 ounce) package white chocolate chips (I also like Guittard for the white chips)
1/2 cup butterscotch chips
3/4 cup crispy rice cereal (such as Kellogg Rice Krispies®)
1/4 cup peanut butter
1/2 cup marshmallow fluff (I prefer Kraft)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Line a 9 X 13-inch baking dish with parchment paper or aluminum foil.
3. Place the semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute in 30 second intervals. Stir chocolate until smooth.
4. Combine the white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1-1/2 minutes. Stir the mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth. Special Note: Do not scorch the chocolate in the microwave or you will have to start all over.
5. Stir the crispy rice cereal, peanut butter and marshmallow cream into the white chocolate-butterscotch mixture; pour into the prepared baking dish.
6. Spoon the semisweet chocolate in lines across the peanut butter mixture.
7. Run a knife in the opposite direction of the chocolate lines to achieve a tiger-stripe pattern.
8. Cover dish with plastic wrap and refrigerate until set, for at least 10 minutes.
9. Cut into small squares.

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ChefSecret:  When making plain fudge use an electric hand mixer to fully blend in the marshmallow and make the fudge light and heavenly.
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Quip of the Day:  Little Johnny’s mom doesn’t like it when he eats a lot of sweets. So, whenever she asks him how much he had he just fudges the numbers.
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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/perspectives-on-food. 
We also have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Confections #Fudge# #CrunchyButterFudgeBars #SemiSweetChocolate #WhiteChocolate #ButtscotchChips #PeanutButter #RiceKrispies #MarshmallowFluff #Guittard #Kraft #Kelloggs #SuperBowlTreats #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? Damn, it’s cold outside! Nearly two-thirds of Americans have been caught in the coldest weather in over 30 years. Time to make the soup!
 
Classic Chicken Noodle Soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables (feel free to add your favorites… there’s no wrong addition).
 
To get a homemade healthy stock flavor using store-bought broth, we simmer bone-in, skin-on chicken thighs in the broth before adding the rest of the soup ingredients. My Chicken Noodle Soup will warm the cockles of your heart.
 
By the way… the name of this crazy arctic blast/storm? Fern!
 
Cook time:  40 minutes
Additional time:  20 minutes
Yield:  8 servings
 
Ingredients
2 tablespoons extra-virgin olive oil
1 cup chopped white onion
3 tablespoons minced garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
8 cups low-sodium chicken broth
2 pounds bone-in, skin on chicken thighs, whole
2 cups sliced celery
2 cups sliced carrots
2 cups frozen peas
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
3 cups cooked whole-wheat egg noodles
1/4 cup chopped fresh parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the oil in a large pot over medium heat.
3. Add the onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes.
4. Add the thyme and bay leaf; cook, stirring, for 1 minute.
5. Add the broth and whole chicken thighs.
6. Cover, increase heat to high and bring to a simmer.
7. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165° F, about 20 to 22 minutes.
8. Skim any foam from the surface as the chicken cooks.
9. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
10. Meanwhile, add the celery, carrots and peas to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes.
11. Stir in the shredded chicken, salt, pepper and cooked noodles and cook until heated through, about 3 minutes more.
12. Remove from the heat and stir in parsley.

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ChefSecret:  To get a homemade stock flavor using store-bought broth, we simmer
bone-in, skin on chicken thighs in the broth before adding the rest of the soup ingredients. To make ahead: Cover and refrigerate, without the noodles and parsley, for up to 3 days. To serve, stir in cooked noodles and reheat, then stir in parsley.
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Quip of the Day:  Chicken soup is healthy for you.  As long as you’re not the chicken!
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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/perspectives-on-food.  We have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Soups #ClassicChickenNoodleSoup #ChickenNoodleSoup #HeartySoups #SoupIsComfortFood #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? If you have any leftover New Years Champagne in the fridge, this is a cocktail to try before it goes completely flat.
 
Soyer au Champagne is a luxurious cocktail that combines cognac, orange liqueur, maraschino liqueur, Champagne and vanilla ice cream (yes, I said vanilla Ice cream). All this creates a delightful blend often likened to an adult ice cream float. It's typically served in a tall stem cocktail glass and is perfect for special occasions or non-special occasions—any time really.
 
Soyer au Champagne is unique due to combining Champagne with ice cream, creating a dessert-like drink. It has a rich history dating back to the 19th century and is often associated with the creator and famous chef Alexis Soyer.
 
The cocktail first appeared on the menu at the Washington Refreshment Room in London in 1851, during the Great Exhibition.  Alexis Soyer wanted to introduce intricate mixed drinks to Victorian England. The drink has evolved over time, with variations including the addition of different liqueurs and garnishes—Champagne and vanilla ice cream remains a constant. Soyer au Champagne remains a popular choice for those looking to enjoy a festive and indulgent cocktail or a complex, yet sparkling dessert.
 
Prep time:  5 minutes
Yields:  1 cocktail
 
Ingredients 
1 scoop vanilla ice cream (I prefer Ben & Jerry’s)
1/2 ounce cognac or brandy
1/2 ounce orange curaçao liqueur
1/2 ounce maraschino liqueur
Brut Champagne, to top
Orange slice or cocktail cherry, to garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Scoop the vanilla ice cream into a large glass (like a cocktail, coupe or large martini glass).
3. Add the cognac (or brandy), orange curaçao and maraschino liqueur.
4. Top with Champagne.
5. Garnish with an orange slice or cocktail cherry.

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ChefSecret:  A sparkling wine can only be called Champagne if it’s produced in the Champagne region of France and according to strict production rules. Sparkling wine producers in other regions can’t even say that they use the “Champagne method” to create their products; they have to say, “traditional method.”
There are about 4,300 Champagne producers in the Champagne region, many of them small family-run operations. To visit most of them, you need to venture into the countryside for several days. There you get to meet the growers, see the vineyards and visit the production and tasting rooms.
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Quip of the Day:  Why did the Champagne bottle need a map? It was trying to find its way to the party without getting corked!
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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/perspectives-on-food. We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #BubblySoyerAuChampagne #Champagne #IceCream #Cognac #Brandy #CuracaoLiqueur #MaraschinoLiqueur #Brut #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? Did you know that the famous Italian explorer Christopher Columbus 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?
 
Many food historians believe that biscotti originated in the Tuscan region of Italy, when in reality it was created 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 bake in the oven was used to cook the dough, and the second bake dried and preserved the biscotti, providing an extraordinarily long shelf life for nourishment during the Roman Legions' extended journeys and conquests. Pliny the Elder, an author, philosopher and naval commander used to boast that biscotti would be edible for centuries. It is said some were even found in Egyptian tombs, maybe left over from Anthony and Cleopatra days.
 
After the fall of the Roman Empire in 110 A.D., the country was besieged by Visigoths, Vandals, and others—this was the Dark Ages. This was characterized by a lack of culinary or cultural development as citizens struggled to survive.
 
Then came the Renaissance with the reemergence of 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 still kept as a secret of the Pandolfini family, who inherited the original bakery in 1904, and are now in their fourth generation running it.
 
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 dough. 
 
These are an Italian family favorites.  They are great for mailing and keep for weeks!
 
Prep time:  25 minutes
Bake time:  50 minutes
Cool time: 10 minutes + 30 minutes

Yield:  3 dozen cookies

Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
4 large eggs
2 teaspoons almond extract
1 teaspoon Italia di Flora (King Arthur) or pure vanilla extract
3 cups all-purpose flour
1 cup ground almond flour
1 tablespoon baking powder
1/2 cup chopped candied cherries (or candied fruit, i.e. cranberries, pineapple, blueberries)
1-1/2 cups toasted and roughly chopped pistachios
1/4 cup mini semi-sweet chocolate chips
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat your oven to 350 degrees F. 
3. Prepare a sheet pan with parchment that has been buttered.
4. In a large bowl, cream together the butter and sugar until smooth.
5. Beat the eggs in, one at a time, then stir in the almond extract. 
6. Whisk the flours and baking powder together.
7. Stir the dry ingredients into the creamed mixture until just blended. Mix in pistachios, candied cherries, and mini chocolate chips, if using.
8. With lightly floured hands, divide the dough in half.
9. Shape the dough into two 1-inch diameter long loaves.
10. Place the two dough rolls 5 inches apart on the prepared cookie sheet; flatten each to a 3-inch width.
11. Brush with egg wash (50/50 egg and water).
12. Bake for 35 minutes at 350 degrees, or until set and light golden brown. Half way through baking time switch the trays in the oven top to bottom and bottom to top.
13. Cool for 10 minutes.
14. Using a serrated knife, cut the loaves diagonally into 1/2-inch slices. 
15. Arrange cut slices cut side down on ungreased cookie sheets.
16. Bake for additional 10 to 15 minutes at 350 degrees, or until bottoms begin to brown.
17. Turn the pieces over and bake an additional 10 minutes or until browned and crisp.
18. Cool completely.
19. Drizzle cookies with melted chocolate, if desired.
20. Store in tightly covered container.

ChefSecret:  Drizzle icing with white, dark or milk chocolate or even use royal icing.

Quip of the Day:  “Today we live in the moment unless it is unpleasant. In that case we will eat a cookie.”
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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/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Dessert #Snack #Biscotti #Pistachio #Cherry #PistachioCherryBiscotti #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? As we move through winter and some pack the away grill for the cold months, I start looking for long-cook hearty meals. That means get out the Instant Pot, Crock Pot and even the Dutch Oven pot.
 
One of the first recipes I’ll go for are Italian dishes, and Osso Buco will be on the top of my list which can be cooked with any of the appliances listed above.
 
"Osso Buco" means "hole of bone" because the marrow provides the rich flavor to the sauce. A marrow spoon, one of those long skinny spoons found in old sterling silverware sets, would come in handy with this dish, as the succulent shank marrow can be tricky to extract (I used the skinny end of a teaspoon). That was one of the trick questions on the tour of Hearst Castle--What is this funny spoon used for?
 
Osso Buco is an Italian entree of braised veal shanks and veggies. When I see it on an Italian restaurant’s menu I always feel compelled to order it, but it is rarely as good as I can make here at home.
 
The bones of this recipe were given to me by a friend of mine who owns an Italian restaurant in San Francisco. It is a secret recipe that his grandfather brought over from Rome. The big secret is this recipe calls for pancetta (Italian uncured bacon), instead of olive oil, for the browning of the veal and cooking the vegetables. The pancetta adds a different flavor note, so use it if you can.
 
The second big secret (I am sharing all of my secrets) is the gremolata (parsley, lemon zest, and garlic) which adds a pungent garnish for Osso Buco. Don’t take a short cut and skip it. Gremolata is a fantastic Italian garnish.
 
Veal shanks are the traditional meat for Osso Buco, and probably what you're used to seeing on restaurant menus. But sometimes they are hard to find. Lots of people think of an image of cooking a baby calf. The shank ingredient can be from several animals and can benefit from this same preparation—lamb, goat, pork, beef and even some game shanks will work.
 
I believe that braised dishes are usually better the next day which makes it a convenient dish to make ahead and heat it up the next day. When it's done cooking, allow it to cool completely before refrigerating in an airtight container.
 
Before reheating, remove any solidified fat and let the meat temper a bit (sit at room temperature for about 15) so you’re not reheating directly from the refrigerator. To reheat, add the shanks back into the Dutch oven, add a little stock, cover, and gently reheat at 325°F until just heated through, about 30 to 45 minutes. Start checking at 30 minutes. Do not reheat any longer than needed.
 
When you’ve got this wonderful hearty dish with lots of sauce, you’re not going to want to waste a drop of it. Serve this this over cheesy polenta, garlic mashed potatoes or a nice risotto. Finally, don’t forget the warm, fresh, crusty Italian bread with an EVOO laced with sliced roasted garlic for dipping.
 
Prep time:  20 minutes
Cook time:  1 – 1-1/2 hours
Reheat time: 30-45 minutes
Yield:  4 to 6 servings
 
Ingredients 
For the Osso Buco
4 ounces pancetta, diced into 1/4 inch cubes (see recipe note)
Flour for dredging the meat before browning
2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)
Salt and pepper, to taste
1 medium onion (1/4 inch dice)
1/2 cup diced carrot (1/4-inch dice)
1/2 cup diced celery (1/4 inch dice)
2 tablespoons chopped garlic (about 4 cloves)
3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
1 cup red wine
1 to 2 cups chicken stock
 
 
For the Gremolata
2 tablespoons Italian parsley
1 tablespoon finely grated lemon zest
2 tablespoons crushed and minced cloves garlic
 
Directions

1. Preheat an oven to 325° F.
2. Heat a Dutch oven on the stove top over medium heat for about 5 minutes. Add pancetta to pan, cook, stirring occasionally.
3. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel to drain; set aside.
4. Drain off all but two tablespoons of the fat from the pan.
5. Place the flour in a shallow bowl.
6. Season the veal shanks well with salt and pepper. Dredge the veal shanks with flour, shake off any excess.
7. Add the shanks to the hot pancetta fat in the pan.
8. Increase the heat to medium high and cook the shanks on each side until well browned, about 5 minutes per side.
9. Remove the shanks to a plate, set aside.
10. Add the onions, carrots and celery to the Dutch oven.
11. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes) and add the garlic and thyme.
12. Continue cooking until the vegetables just begin to brown (about 10 minutes).
13. Add the shanks and the pancetta back to the pan.
14. Pour in the wine and then add enough stock to come up a little more than halfway up the sides of the shanks.
15. Bring to a simmer.
16. Cover the pan and put it in the oven to cook until the meat is tender, about 1 to 1-1/2 hours.

To make the gremolata:

1. Combine the gremolata ingredients, place in a separate small serving dish.
2. Sprinkle on top of mashed potatoes, risotto or polenta.

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ChefSecret:  Pancetta is one of the secrets to making a classic Italian Osso Buco. Do not substitute ordinary bacon for the Pancetta. Pancetta isn't smoked. Ordinary bacon's smoky flavor will overpower the delicate flavor of this veal dish.
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Quip of the Day:  Q. What do you call a hooker that asks for payment in Italian food?
A. A pasta-tute.
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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/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #OssoBucco #Pancetta #VealShanks #Veal #Gremolata #ItalianDinner #RedMeat #Protein #HealthyNew Year #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
             
                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? Cold, dark evenings don’t have to mean dull nights. A vibrant, seasonal cocktail can effortlessly elevate your January gatherings and cozy nights in.
 
Whether you’re setting the mood for a fireside get-together or looking to brighten up an ordinary winter weeknight, my January Spiced Apple Bourbon Cocktail combines fresh winter flavors and soothing spirits for a welcoming mix of comfort and celebration.
 
The Spiced Apple Bourbon Cocktail is aromatic, cozy, and slightly sweet. It blends good old American bourbon with apple cider, a touch of cinnamon and a hint of lemon for a comforting winter drink. My January Spiced Apple Bourbon Cocktail is ideal for warming you up on cold nights and pairs beautifully with savory or sweet winter snacks. And it’s got fruit… so, a little healthy, too!
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
2 ounces American Bourbon
3 ounces apple cider
1/2 ounce freshly squeezed lemon juice
1/2 teaspoon honey
1 cinnamon stick  for garnish
1 apple slice for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Fill a shaker with ice cubes.

1. Add the bourbon, apple cider, lemon juice and honey.
2. Shake gently to combine all flavors.
3. Strain into a glass filled with fresh ice.
4. Garnish with a cinnamon stick and an apple slice.

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ChefSecret:  This is a great combination of flavors to enjoy warm in a mug in front of a roaring fireplace. Just heat the mixture slightly in the microwave or on the stove top and eliminate the ice cubes.
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Quip of the Day:  Q. Why was the cocktail sad at the party?  A. It didn’t have a shot of confidence!
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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/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #HappyHourFriday #SpicedAppleBourbonCocktail #Bourbon #AppleCider #Honey #Apple #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My favorite lunch at China Rose (my 16,000 square foot Chinese restaurant) was Wor Wonton Soup. I love all the flavors and textures. The difference between Wonton Soup and Wor Wonton Soup is the inclusion of added protein—roasted chicken, shrimp and barbecued pork. It is no doubt a meal in itself—lunch or dinner.
 
Now you may think with all these ingredients it must be difficult to make, but really it isn’t.  When it's mealtime, you just need to add some aromatics to a pot along with a carton of low sodium broth, and bring everything to a boil. Then add the frozen wontons to make a simple, flavorful soup.
 
I like to balance the soup with the addition of quick-cooking greens right before they are ladled out to serve. Then top each bowl off with green onions, sliced chiles, bean sprouts, cilantro or any other tender herb that will soften in the broth.
 
As the creative cook I know you are Wor Wonton Soup is a customizable meal starter or a complete dinner that you can whip up to suit a variety of preferences and needs. The aromatic broth, tender, juicy wontons, and fresh, vibrant greens make it taste like you devoted much more time than you did. I put a bowl of fried wonton skins on the table, making it easy to add a little crunchy texture.
 
My Wor Wonton Soup is fast and easy, making me feel like an imperial Chinese chef. Don’t be that lazy meal provider staring at an empty refrigerator… remember that your freezer holds the key to a delicious, wholesome 15-minute meal.
 
Frozen wontons should  bite-sized, versatile, tasty, and cook in less than 5 minutes. Because the fillings are fully cooked, it’s impossible to screw them up.
 
This recipe can be easily multiplied. If you must, use the calculator on your phone or ask Siri or Alexa.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  4 to 6 serving
 
Ingredients 
1 (32-ounce) carton low-sodium chicken broth ( I prefer Swanson or private label or rich homemade stock)
2 to 3 green onions, white and light green parts sliced (about 1/4 cup), thinly sliced dark green ends reserved for garnish (separate tops and bottoms)
1 (1-inch) piece of ginger, sliced into 5 rounds
1 tablespoon minced garlic
Salt, to taste (I prefer to use 2 teaspoons soy sauce)
20 mini wontons (I prefer Bibigo Korean wontons—any flavor)
8 to 12 peeled and deveined large shrimp, whole or sliced
4 to 6 thin slices of roasted or BBQ’d pork tenderloin
optional ingredients (see ChefSecret)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the chicken broth or stock, green onion bottoms, ginger and garlic to a medium sauce pot and bring to a boil over high heat.
3. Cover with a lid, reduce to low, and simmer for 8 to 10 minutes.
4. Remove the lid and season with soy sauce or to taste.
5. Bring the mixture back up to a boil, add the frozen wontons to the broth, and cook for 5 minutes.
6. Add the shrimp, pork and/or chicken and more soy sauce, as needed, to taste.
7. Ladel into heated soup bowls.
8. Top at once with reserved green onions tops and any other desired garnishes and toppings.

ChefSecret:  This is a dinner dish to experiment and have fun with. There's no wrong way to make this quick Wor Wonton Soup. Broth base can be traditional chicken soup with simmered chopped carrots, celery and onion with a teaspoon of oyster sauce. The veggies should be simmered until they're tender. Noodles can also be added though it might a little much with the won tons.

For more of a Thai-influenced soup, add Makrut lime leaves and lemongrass. If you like the flavor of hot and sour soup, add some tang with rice vinegar and stir in a whisked egg.

I like the look and taste of greens in my Wor Wonton Soup like baby spinach leaves bok choy, broccolini or even shredded cabbage. Depending on what you are using, you'll have to determine when to add it. For heartier vegetables, add them while the broth is simmering. More delicate greens, like spinach leaves, can go in after the wontons have cooked.

Quip of the Day:  Q. What does 2,000 pounds of Chinese food weigh? A. Won ton.
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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/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Soup #WorWontonSoup #WonTons #Shrimp #Veggies #Pork #HealthyNew Year #MAHA2026 #HappyNewYear #HeresTo2026 #Recipes2026 #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? How are you doing on your New Year’s resolutions to eat more responsibly? I’ve been trying to be good, but it isn’t easy. It’s hard to stick to a diet, find easy recipes and stick to a budget, too.
 
With this recipe—Easy Oven Beef Tenderloin—I’ve hit at least two out of three.
 
This Easy Oven Beef Tenderloin proves that this beautiful centerpiece dish is within reach of any cook. All you need is a very hot oven. We served it with cowboy compound butter—the recipe is linked below.
 
Prep time:  5 minutes
Cook time:  25 minutes
Rest time:  50 minutes
Yield:  4-6 servings
 
Ingredients 
1-2 pounds trimmed beef tenderloin
1-1/2 tablespoons unsalted butter, melted
1 teaspoon low sodium soy sauce
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Remove the tenderloin from the refrigerator and keep it at room temperature for about 30 to 45 minutes before cooking.
3. Preheat an oven to 500° F.
4. Stir the butter and soy sauce together; rub mixture over the entire tenderloin. Sprinkle evenly with salt and pepper on all sides.
5. Place the tenderloin on a foil-lined baking sheet.
6. Fold the thin tail end underneath so that the tenderloin is at an even thickness.
7. Roast in the preheated oven for 25 to 30 minutes or until desired degree of doneness (25 minutes will yield rare to medium rare). Let stand for 20 to 30 minutes before slicing and serving.
8. Serve with steamed green vegetables.

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ChefSecret:  This beef tenderloin is absolutely delicious served with Cowboy Compound Butter.
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                                                               Cowboy Compound Butter
Compound butter recipes are simple to make, fun to customize, and perfect for flavoring any dish. This cowboy butter might just be the best version we've tasted and perfect for beef. It's vibrant in many ways, from the orangey hue to the lemon zest notes, to the kick of heat. Cowboy butter is the dip you never knew you needed for chow time.
 
Yield:  8 servings
 
Ingredients 
1/2 cup softened unsalted butter
4 tablespoons finely chopped garlic
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 teaspoon smoked paprika
1 teaspoon fine grind kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Stir butter, garlic, parsley, chives, mustard, lemon zest, lemon juice, smoked paprika, salt, black pepper, thyme, chili powder, and crushed red pepper in a medium bowl until well combined.
3. Scoop up the butter mixture and transfer to a large sheet of plastic wrap or parchment paper, and roll into a log, shaping as needed.
4. Holding both ends of plastic wrap, twist the log until taut and uniform in shape. Refrigerate for 2 hours for flavors to meld and for mixture to firm up.
5. To serve, remove from refrigerator and cut into slices. Top steak, seafood, vegetables, or spread onto bread. Alternatively, melt and use it as a dipping sauce.

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ChefSecret:  Make the entrée less expensive by making it with two pounds of rolled ground beef.
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Quip of the Day:  This steak is so tender, it’s practically a love story.
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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/perspectives-on-food
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Tenderloin #EasyBeefOvenTenderloin #CowboyCompoundButter #RedMeat #Protein #HealthyNew Year #MAHA2026 #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? Here’s a popular rum and amaretto cocktail perfect for the second Happy Hour Friday of the New Year. 
 
My Rum-Amaretto cocktail combines dark spiced rum, amaretto, fresh lime juice, pineapple juice, and simple syrup. This cocktail offers a sweet and tropical flavor profile that's perfect for cold winter weather.
 
Amaretto (Italian for 'a little bitter') is a sweet Italian liqueur originating from the comune (municipality) of Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavor of the liqueur. It generally contains 21 to 28 percent alcohol by volume.

When served as a beverage, amaretto can be drunk by itself, used as an ingredient to create several popular mixed drinks, or added to coffee. Amaretto is also commonly used in Italian and other cuisines, especially in recipes for confectionery and sweet baked goods.
 
Prep time:  5 minutes
Yield: 1 cocktail
 
Ingredients 
1/2 ounce dark spiced rum (I prefer Captain Morgan Rum)
1-1/2 ounces amaretto liqueur
1 ounce freshly squeezed lemon juice
1 teaspoon simple syrup (equal parts sugar and water)
1/2 ounce egg white
1 skewered Amarena cherry, garnish
1 orange peel, garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the rum, amaretto, lemon juice, simple syrup and egg white to a shaker; dry shake (no ice).
3. Add ice and shake again until chilled.
4. Strain over ice in an old fashioned glass.
5. Garnish with a skewered Amarena cherry and an orange peel.

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ChefSecret: When making Simple Syrup, simmer the two ingredients until the sugar is dissolved. I sometimes serve this cocktail chilled in a coupe glass without ice.
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Quip of the Day:  Q. How do you get a computer drunk?  A. A screenshot of Captain Morgan.
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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/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #HappyHourFriday #RumAmarettoSour #Rum #Amaretto #Cheers2026 #HolidayHappyHour #Cheers #HolidayRecipes #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026