How you doin’? The Almond Margarita combines the rich almond flavor of Amaretto Adriatico Bianco with the bold kick of tequila, creating a perfect balance of sweetness and strength.

This Almond Margarita is a unique twist on the classic margarita, offering a smooth flavor profile that is sure to impress. I am always amazed at how many different flavored cocktails can be made with tequila.
 
Unlike some of the other almond liqueurs, Amaretto Adriatico Bianco is actually made with real almonds and not peach or apricot pits. People with almond allergies should not use this recipe.
 
Prep Time: 2 minutes
Prep Time for Garnish: ~35 minutes
Yield: 1 cocktail
 
Ingredients
1-2⁄3 ounces Amaretto Adriatico Bianco Liqueur
1 ounce Patrón Silver blanco tequila
3⁄4 ounce freshly squeezed lemon juice
1⁄3 ounce Cointreau (triple sec liqueur)
Dehydrated line wheel
 
Directions

1. Pre-chill an old-fashioned glass.
2. Dry shake all the ingredients (without ice) to full blend.
3. Shake again with ice and fine strain into ice-filled glass.
4. Garnish with a dehydrated lime wheel.

ChefSecret:  To dehydrate lime wheels, place the cut limes on a sheet pan and place in a 250° F oven for about 30 minutes or until they are dry.

Quip of the Day:  I was drinking a margarita and the waitress screamed “does anyone know CPR?”
I yelled, “I know the entire alphabet” and we all laughed and laughed. Well, except one guy.
------------------------------------------
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, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Cocktail #AlmondMargarita #AmarettoAdriaticoBianco #PatronSilverBlanco #Tequila #Cointreau #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? If you’re one of those people who have shied away from making crêpes because they seemed too fussy, listen up! Once you try them, you’ll realize that they’re actually very easy to make. In fact, you can whip them up in 15 minutes or so. They taste just like fancy restaurant quality crepes with that wonderful light, airy texture, like the inside of a popover, and the delicate, eggy flavor that makes them perfect for both savory and sweet fillings.
 
In my recipe, I’ve filled them with a very simple filling of Meyer lemon and whipped ricotta cheese. It’s so creamy and light, it tastes decadent. I love it (and my friends and family do, too), but all the fun of crêpes is in the customization—you can fill them with whatever you want!
 
Prep Time: 10 minutes
Chill Time: 1 hour (or up to 1 day)
Cook & Serve Time: 5 minutes per pan
Yield:  8 servings
 
Ingredients 
For the crêpes
3 large eggs
1 cup cold whole milk
3/4 cup all-purpose flour
1/4 cup cold water
3 tablespoons clarified unsalted butter, cooled
1 teaspoon real vanilla extract
1 teaspoon Meyer lemon zest
 
Directions

1. Place all the ingredients in a blender and purée until smooth, about 10 to 15 seconds.
2. Pour the batter into a medium bowl, cover, and chill in the refrigerator for 1 hour or up to a day. Note: chilling will relax the glutens in the batter, so your crêpes will cook up light and airy.
3. In a 7-inch nonstick frying pan, melt a teaspoon of butter over medium heat, swirling to coat the pan.
4. Using a small ladle, pour 3 to 4 ounces of batter into the frying pan, and swirl until the pan is covered.
5. Pour off any batter that does not cling to the pan.
6. Cook the crêpe for 2 minutes, or until just golden brown. Run a small rubber spatula around the edge of the crêpe to loosen it and then flip it over and cook it for another 1 to 2 minutes.
7. Move the crêpe to a plate lined with parchment paper and repeat steps 3 to 6 until you’ve used up all of the batter.
8. Set the crêpes skins aside until ready to use.

Ingredients
For the ricotta filling
1 cup whole milk ricotta
2 tablespoons Meyer lemon juice
1 teaspoon Meyer lemon zest
1/2 cup heavy cream
2 tablespoons powdered sugar, plus more for dusting
 
Directions

1. Place all the ingredients in the bowl of a stand mixer and whip until fluffy; about 5 minutes.
2. Spoon the ricotta filling onto prepared crêpes, gently roll them up, and place them on a serving dish.
3. Serve the crêpes with a dusting of powdered sugar and a few blueberries or cut strawberries if available.

ChefSecret:  If Meyer lemons are not available, substitute with fresh orange zest and orange juice.

Quip of the Day:  Did you hear about the crepe convention? It was a flipping success!
-------------------------------------------
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, 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.
 
#Breakfast #Brunch #Dessert #MeyerLemon-RicottaCrepes #Crepes #DessertCrepes #BrunchCrepes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Yes, I know, it’s Happy Hour Friday, but could make you happier than an ice cream shake/drink? Don’t worry cocktail lovers, we’ve got you covered later in this post.
 
I must confess, I goofed. I already had so much on the food calendar for St. Patrick’s Day, I missed one of Joan’s favorites. I am so ashamed.
 
To make up for my faux pax I made a pitcher of Shamrock Shakes this week. As we all know spirited St. Patrick's Day celebrations come with an onslaught of green foods and drinks. Did you know they even tint the Chicago River green?
 
The one green beverage that’s longed for by McDonalds’ cult of followers is none other than the Shamrock Shake. It is tall, minty, frosty, creamy goodness and only available for about a month at McDonald’s. Now with this recipe you can have one whenever you like. It’s just made with a handful of quality ingredients including real ice cream.
 
Here is a little undisputable history of the origins of the Shamrock Shake.
Since the 1970s, McDonald’s has offered this limited-time shake with its recognizable green hue as a specialty treat to celebrate St. Patrick’s Day from mid-February to mid-March. Its limited run has elevated its status, and it’s looked forward to by many all year long. In 2021, the Shamrock Shake celebrated its 50th (!!!) anniversary.
 
At its core, the recipe consists of vanilla ice cream, a “green Shamrock syrup,” whipped cream, and a cherry on top.
 
Here my simple list of ingredients but the end result is a creamy texture with balanced mint taste and a mound of whipped cream.
 
Like many of my recipes you can customize a Shamrock Shake to suit your needs and tastes. This doesn’t have to be a McDonald’s lunch dessert. Shakes are the portable dessert you get to drink anytime anywhere.
 
Try some favorite add-ins to make it your own. Here are some ideas to get you started!
 
Chocolate and mint are an iconic duo! Adding a drizzle of chocolate syrup over the top of your whipped cream. Or make it boozy (it is Happy Hour Friday, after all) by adding vodka or Irish Cream—not suggested for the kiddies.
 
Two ounces of vanilla vodka per shake adds an extra hint of vanilla without dramatically changing the minty flavor. Adding 2 ounces of bourbon turn this into a mint julep with a bolder flavor profile—perfect for watching the Kentucky Derby at home. Place a maraschino cherry on top and you’ve got a perfect copycat McDonald’s Shamrock Shake. If you can find green maraschino cherries that makes it that much more Irish.
 
My recipe makes two 8-ounce shakes, but it’s easy to scale up or down. I like to use my new Bullet blender which makes it a lot easier for clean-up.
 
Prep time:  6 minutes
Yield:  makes 2 8-ounce shakes
 
Ingredients 
12 ounces (1-1/2 cups) vanilla ice cream
3/4 cup whole milk
1 drop green food coloring
1/2 teaspoon mint extract
 
For the perfect garnish
 
Whipped Cream (Reddi-wip works)
1 tablespoon green sprinkles
2 red or green maraschino cherries
 
Directions

1. Put two glasses in the freezer to chill.
2. Add the ice cream, milk, food coloring and mint extract to a blender or Bullet mixing container.
3. Blend to mix all the ingredients until thickened and green throughout.
4. Pour into 2 chilled glasses.
5. Garnish with whipped cream, green sprinkle and cherries.

-------------------------------------------
ChefSecret: To make the shake a little thinner: add 1 to 2 tablespoons of milk
To make it thicker: reduce the milk by 1 to 2 tablespoons.

Quip of the Day:  Q: Why do people wear shamrocks on St. Patrick’s Day? A: Real rocks are too heavy!
-------------------------------------------
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, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #ShamrockShake #MilkShake #StPatricksDay #Vodka #IrishCream #bourbon #chocolate #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
​
                                                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Best Guacamole recipe is one that will be part of your family’s recipe legacy for years to come.
 
Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Many recipes call for lime juice, cilantro, onions and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil or bacon. If you want the best simply follow the recipe below.
 
The history of guacamole starts with the history avocados. Avocado seeds were first found in the Tehuacan Valley of Mexico around 9,000–10,000 years ago (7000–8000 BC) and had been domesticated by various Mesoamerican groups by 5000 BC. They were likely cultivated in the Supe Valley in Peru as early as 3100 BC. In the early 1900s, avocados frequently went by the name alligator pear because of the skin texture. In the 1697 book, A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist William Dampier, who in his visit to Central America, noted a native preparation made of grinding together avocados, sugar, and lime juice.
 
Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday, Cinco de Mayo and the proliferation of Mexican restaurants. The rising consumption of guacamole is due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.
 
Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the guacamole brown. This result is generally considered unappetizing but unharmful.
 
Prep time:  10 minutes
Yield:  2 to 4 servings
 
Ingredients 
2 ripe avocados
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons fresh lime or lemon juice
2 to 4 tablespoons minced red onion
1 minced jalapeño chili, stems, seams and seeds removed (more if desired)
2 tablespoons finely chopped cilantro (leaves only)
1/8 teaspoon freshly ground black pepper
1/4 cup chopped jicama (for crunchy texture)
1/4 cup chopped ripe tomato (add just before serving)
To serve:  1/2 bag warm tortilla chips with a squeeze of lime
 
Directions

1. Cut the avocados in half and remove the pit.
2. Score the inside of the avocado flesh and scoop out the flesh with a spoon into a bowl.
3. Using a fork, roughly mash the avocado. Don't overdo it! The guacamole should be a little chunky.
4. Sprinkle the mash with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
5. Add the minced onion, jalapeño chili, cilantro, black pepper, and jicama. Note: Chili peppers can vary individually in their heat and spiciness. Start by using half of one chili pepper and add more to the guacamole to your desired heat level.
6. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with my recipe and adjust to your taste.
7. Serve immediately.
8. If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air from reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.)
9. Serve with your choice of tortilla chips. I like to fry my own homemade tortilla chips and sprinkle a squeeze of lime juice.
10. Refrigerate any leftover guacamole up to 3 days, covered with plastic wrap directly on the surface of the guacamole.

-------------------------------------------
Chefs' Warning (it’s no secret):  Be careful handling chilis! It's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly after handling. Do not touch your eyes or the area near your eyes and genitals for several hours.

Quip of the Day:  How did the avocado get promoted? It really knew how to guac and roll!
-------------------------------------------
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, 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.

#Dip #Appetizer #Spread #Guacamole #Avocado #TortillaChips #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Okay, dessert lovers, have you come across the internet-famous sensation—chocolate mousse made with only two ingredients, chocolate and rice (water doesn’t count)? I must admit I was more than a little skeptical when I first saw it. After giving it a try I found it was very good and so ridiculously simple.
 
I was taught Julia Child’s method to make a really great chocolate mousse which is why I was so wary of this recipe made with—and I repeat—just cooked rice and melted chocolate blended together? No kidding!
 
There’s no expensive equipment, no fancy techniques or special ingredients, just a quick and easy treat that’s perfect for kids and adults alike. Blend it up and chill it in ramekins. Don’t forget to add a dusting of sifted cocoa powder on top. That’s it and you’re done. In a million years, neither you nor anyone else will guess there’s rice in the mousse.
 
For my Very “Rice” Chocolate Mousse, I found that jasmine rice works best. It has just the right balance of starch to solids to create a beautifully smooth and creamy texture when blended with the melted chocolate. Jasmine rice is naturally soft and slightly sticky, which makes it the perfect base for this mousse, giving it a velvety consistency without being too heavy. The rice absorbs the chocolate and helps bind the ingredients together, resulting in a rich, indulgent dessert.
 
I used semisweet chocolate chips (50% to 70% cacao), but if you want a more intense chocolate flavor, try it with a darker chocolate (70%). I prefer to use American processed Guittard Chocolate. This is a 5th generation San Francisco family that’s been making American chocolate in the area for over 100 years. Milk and white chocolate also work to make delicious mousses.
 
Prep time:  15 minutes
Cook time:  Follow rice package cooking directions (about 20 minutes)
Chill time:  2 hours+
Yield:  4 servings
 
Ingredients 
1 cup dark chocolate chips (6 ounces) (I prefer Guittard Chocolate—chips or bars)
1 cup cooked rice, at room temperature (I prefer jasmine rice)
1/2 cup hot (not boiling) water, plus more as needed
1 pinch salt
Unsweetened cocoa powder, for dusting, optional
 
Directions

1. Melt the chocolate chips in the microwave in 30-second intervals, stirring between each until smooth. Or you can use a double boiler by placing the chocolate in a bowl over simmering water and stirring until it melts. Do not let the bowl touch the boiling water.
2. In a high-speed blender, combine the cooked rice, hot water, melted chocolate, and salt. Blend on high for 2 minutes, then pulse until smooth and creamy.
3.  Stop periodically to scrape down the sides of the blender jar to make sure everything is evenly incorporated. If the mixture is too thick for your liking, add more hot water, but just a 1 tablespoon at a time, up to 1/4 cup.
4. Transfer the mousse into 4 small ramekins and place in the fridge to chill out until set, allow at least 2 hours.
5. Just before serving, dust with cocoa powder, if desired, and enjoy!

To Store and Serve: Very “Rice” Chocolate Mousse keeps well in the refrigerator for up to 1 week. For best results, dust with cocoa powder just before serving.

ChefSecret:  The water works well because it ensures the chocolate stays liquid, but do not add boiling water to the blender. The extreme heat may cause the chocolate to seize.
And there’s more… it’s easy to customize this mousse by adding a pinch of cardamom powder, cinnamon, even with a pinch of chili powder or a touch of orange zest.

• Citrus: If you like the combination of citrus and chocolate, grate some orange zest into the mix before blending it, or add a strip of zest as a garnish on top.
• Spices: Add 1/2 teaspoon ground cardamom, cinnamon, or chili to the mix before blending to give the mousse notes of complexity.
• Go Nuts: Top your mousse with coarsely chopped toasted hazelnuts, pistachios or almonds. So pretty, too.
• Whipped Cream: A dollop (I love that word) of freshly whipped cream on top makes the mousse even more decadent. You can even add a little vanilla extract or maple syrup to the cream while whipping.
• Chocolate Shavings: For an extra-fancy look, add some chocolate shavings or curls on top.
• Sea Salt: Add some flaky sea salt on top as a contrast to the sweetness.
• Fresh Berries: Garnish with fresh boysenberries, raspberries or strawberries.

Quip of the Day:  I asked my mousse if it was ready to be eaten, and it said, “whip me into shape first, please!”
-------------------------------------------
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, 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.

#Dessert #ChocolateMousse #RiceChocolateMousse #JasmineRice #GuittardChocolate #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? The Apple Blossom cocktail is a delightful and refreshing cocktail that has a fascinating history with questionable origins and an average level of perplexity.
​
The Apple Blossom Cocktail is believed to have originated in the early 20th century, during the era of Prohibition in the United States. This period, characterized by the ban on alcohol, led to the rise of speakeasies and the creation of innovative cocktails to mask the taste of bootlegged spirits.

The exact origins of the Apple Blossom cocktail are somewhat unclear, as is the case with many classic cocktails. However, it is widely believed to have been inspired by the blossoming apple orchards that were abundant in the northeastern regions of the United States.
 
The Apple Blossom cocktail typically combines the crisp and tart flavors of apple  with a hint of sweetness. It is often made with apple brandy or applejack, a spirit derived from apples. The addition of other ingredients such as lemon juice, grenadine, and sometimes a dash of bitters, enhances the complexity of flavors in this cocktail.
 
Over the years, the Apple Blossom cocktail has gained popularity and has been adapted by bartenders around the world. It’s refreshing taste and the use of apple-based spirits make it a perfect choice for those who enjoy fruity and well-balanced, easy to drink cocktails.
 
Ingredients 
2 ounces calvados / apple brandy / straight Applejack
2 ounces vermouth
2 dashes Angostura Bitters
1 apple wedge garnish
1 serving
 
Directions

1. Pre-chill a Coupe glass.
2. Prepare garnish of apple wedge or dehydrated apple slice.
3. In a mixing glass, stir the calvados, vermouth and bitters with ice.
4. Pour into the pre-chilled glass.
5. Garnish with apple wedge on rim or float dehydrated apple slice.

ChefSecret:  Today we think of Johnny Appleseed as a kindhearted fellow who spent his life wandering the forest and planting apple seeds. But in fact, he was actually a shrewd businessman who provided bootleggers with the raw materials to make hard cider.

Quip of the Day:  Q. Why did the apple stop in the middle of the road?  A. It ran out of juice!
------------------------------------------
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, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #AppleBlossomCocktail #Apples #Calvados #AppleBrandy #Vermouth #AngosturaBitters #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When I develop and write recipes you can be sure they will be foolproof, or you can use them as an inspiration enabling you to alter them to your own tastes.  Inspirations for great food can be found everywhere, and that’s the case with my Cordon Bleu Chicken Salad Salad.
 
The secret ingredients other than chicken are toasted cashews, sweetened dried cranberries and tarragon. Tarragon is an herb, with a slight anise or licorice aroma and taste. It’s not used all that often, but it does work well with chicken and turkey. The lemon juice adds a touch of acidity to brighten all the flavors, and the dried cranberries add some sweetness to the chicken salad—a wonderful sweet and sour brightness. By the way, tarragon is that special seasoning used in a classic béarnaise sauce. Tarragon is commonly used with fish — like in fish cakes with tarragon mayo—and poultry—like in herb roasted chicken thighs.
 
Prep time:  10 minutes
Yield:  4 servings

​Ingredients 
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon dried tarragon or 1 tablespoon chopped fresh tarragon
2 cups chunky chopped cooked white and dark chicken meat
1/4 cup finely chopped dried cranberries
1 finely chopped celery
kosher salt, to taste
freshly ground black pepper, to taste
1/4 cup rough chopped toasted cashews
 
Directions

1. In a large bowl mix the mayonnaise, lemon juice, and tarragon together.
2. Add the chicken, dried cranberries and celery.
3. Add salt and pepper to taste and mix all ingredients together.
4. Topped with roasted cashews.
5. Serve over lettuce for a simple salad, or in a tomato that has been cut open for a stuffed tomato, or between slices of toasted bread for a chicken salad sandwich.

-------------------------------------------
ChefSecret:  The flavor of fresh tarragon is concentrated in the dried herb form. Do not substitute them 1:1 in a recipe. When substituting dried for fresh, use a 1:3 ratio. Use 1 teaspoon of dried tarragon if the recipe calls for 1 tablespoon fresh tarragon. Dress it up a bit by sprinkling a tablespoon of chopped chives on top.

Quip of the Day:  Step by step process on how to make a chicken salad:
Step 1: Make a salad. Step 2: Serve it to your chicken!
-------------------------------------------
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, 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.

#Salads #Chicken #Entrees #ChickenSalad #Sandwiches #ChickenSaladSandwiches #Tarragon #Lunch #Dinner #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When working in Fiji several years ago we decided to take a few days off and visit the Jacques Cousteau beachside resort. The environment was pretty spectacular. It was the perfect place to have wonderful island food and long walks on endless, unspoiled beaches.
 
One might fantasize about one of Burt Lancaster’s movies, His Majesty O'Keefe, about a sea captain looking to make a fortune with copra (coconut) on South Pacific islands. And don’t forget about the beautiful island women… okay, a guy can dream, can’t he?
 
Okay, while you can’t dream about yourself in that movie, how about dreaming about a delicious piece of Pacific Island Coconut Cake? Do you have dreams about food? I must confess that I do, and this is one of my recurring dreams (that and kissing an island princess).
 
I want to share the secret of what has become one of my favorite cake recipes. Because it’s one of my recipes, you might have thought I was making the recipe from scratch. But there is no measuring the flour or sugar into mixing bowls… I made this showstopping cake from boxed cake mix—yes, a boxed cake mix!
 
To make it mine, I add toasted coconut to the cake and frost it with a luscious layer of tangy cream cheese frosting. No one ever guessed it was from a mix! When time is of the essence, doctoring up a boxed cake mix and covering them with homemade buttercream frosting is the answer.
 
Cake mixes can be delicious alternative and, in some cases, better than homemade if you know how to upgrade your cake mix. I have found the Duncan Hines Super Moist White Cake Mix is my boxed mix of choice.
 
My cake recipe works with the addition of full-fat canned coconut milk—no substitutes. Adding a high-fat liquid in place of water helps to shorten the cake, or prevent gluten strands from forming, leaving you with an irresistibly tender crumb.
 
The addition of a little extra vanilla extract and a sprinkle of lime zest brightens the rich coconut milk, giving you the feeling of the tropical islands. If you want, you can add 1/4 teaspoon coconut extract to the batter for extra coconut flavor.
 
My classic Pacific Island Coconut Cake needs homemade cream cheese frosting. I added some candied ginger, a little lime zest and a splash of coconut liqueur for some extra tropical notes.
 
Prep time:  15 minutes
Bake time:  30 minutes
Cool time:  allow 1 hour
Yield:  1 (9x13-inch) cake / 12 servings
 
Ingredients
For the cake
Nonstick cooking spray
1 cup sweetened coconut flakes, divided
1 (15.25-ounce) boxed white cake mix (I prefer Ducan Hines Super Moist baked cake)
3 large eggs
1 cup canned full-fat coconut milk
1/4 cup melted unsalted butter
2 teaspoons pure vanilla extract
1/2 teaspoon lime zest
1/2 teaspoon ground candied ginger
1/4 teaspoon coconut extract (optional)
 
For the frosting
8 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
2 to 3 cups powdered sugar, as needed
2 teaspoons pure vanilla extract
1/2 teaspoon lime zest
Ground candied ginger (optional)
 
Directions 
To make the cake

1. Preheat the oven to 350° F.
2. Spray a 9 X 13-inch baking pan with cooking spray.
3. On a large baking sheet, spread the coconut flakes into an even layer.
4. Bake the coconut in the preheated oven, stirring halfway through, until the coconut is golden brown and toasted, 5 to 8 minutes. Keep a close eye on the coconut as it can burn quickly.
5. Let the coconut cool on the baking sheet (as it cools, it will continue to toast from the residual heat from below).
6. In a large bowl, combine the cake mix, eggs, coconut milk, melted butter, vanilla extract, lime zest and ginger.
7. Mix with a rubber spatula until completely combined.
8. Fold 3/4 cup of the toasted coconut into the batter.
9. Pour the batter into the greased baking pan.
10. Bake according to the package directions (Duncan Hine knows best) until lightly golden and a cake tester comes out clean, 20 to 28 minutes.
11. Let the cake cool in the baking pan on a rack.

To make the frosting

1. Using an electric mixer, beat together the softened cream cheese and butter on medium speed until smooth, 3 to 4 minutes. Use a rubber spatula to scrape down the sides.
2. On the lowest speed, carefully add 2 cups of powdered sugar, vanilla extract and lime zest. If desired, you can include additional candied ginger.
3. Scrape the sides of the bowl down to fully incorporate.
4. Mix the frosting until creamy, adding more sugar as needed, a little at a time, to get your desired sweetness and thickness.
5. Use an offset spatula to spread the frosting on top of the cooled cake.
6. Sprinkle with the remaining 1/4 cup toasted coconut flakes.

-------------------------------------------
Store:  Pacific Island Coconut Cake can sit in a room-temperature kitchen for up to one day. This cake is rich in dairy. To store longer than one day, cover the cake with plastic wrap and refrigerate for up to 4 days. It is best to remove the cake from the refrigerator 30 minutes before serving to bring to room temperature to let the flavors blossom.

ChefSecret:  Here’s a thought out of left field—instead of using white cake mix— change it up with Duncan Hines Super Moist Chocolate Cake Mix. It’s like eating a Mounds Bar.

Quip of the Day:  Q. What did the cocoa bean say to the chef?  A. “I’m coco for coconut!”
-------------------------------------------
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, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #CoconutCake #DuncanHines #CreamCheeseFrosting #ToastedCoconut #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Have you ever watched the movie The King and I? That was the time when King Rama I made a move to the west, creating a harmonious relationship between Thailand and the United States.
 
While Thai cuisine has a familiar Chinese bent it has its own rich and spicy Thai uniqueness. Here is a cocktail that replicates southeastern Thai dining experiences with the Salted Plum Vodka Collins. This is an alcoholic twist on an existing Thai cocktail. The saltiness of the plum combined with citrus and a split Thai chili pepper results in a complex, spicy thirst-quenching cocktail capable of holding its own when paired with the most flavorful Thai cuisine.

Prep time:  6 minutes
Yield: 1 cocktail 
Ingredients 
1 salted plum, rinsed (from your local Asian market or Amazon.com)
1 ounce lemon juice
3 sugar cubes
1 cut Thai chili pepper ring (without seeds)
1-1/2 ounces vodka
Club soda to top
Garnish: lemon wedge, Amarena cherry
 
Directions

1. Muddle the salted plum, lemon juice sugar and chili ring in a pint mixing glass.
2. Add the ice and vodka, then shake.
3. Strain into a Collins glass with ice and top with club soda.
4. Garnish with a lemon wedge and Amarena cherry.

ChefSecret:  Amarena cherries are a type of small, dark cherry that is produced in Italy. These cherries are known for their rich, intense flavor and are often used in a variety of culinary applications, including desserts, cocktails and even savory dishes. The cherries are typically preserved in a sweet syrup, which helps to enhance their natural cherry flavor and adds a touch of sweetness.

Quip of the Day:  Q. What did the bartender say after Charles Dickens ordered a martini?  A. “Olive or twist?” 
------------------------------------------
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, 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.
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025