How you doin’? We hope you and your family had a wonderful Thanksgiving!
 
Spicy foods are the rage today and so are “hot” cocktails. In this twist on a classic, a bartender at Clover Club in New York City reinvented a traditional Negroni cocktail by adding some mezcal, chili liqueur and spicy bitters to give the Negroni a smoky and piquant finish.
 
The most common misconception around spicy cocktails is that they’re just heat and no nuance or flavor—but when you tap into spice with actual flavor by using the right ingredients, you can create an enticing, savory drink with some serious heat. Combining different spicy ingredients—such as Ancho Reyes red chili liqueur and Bitterman’s’ Hellfire Habanero Shrub bitters, in this case—can help to reach those levels of complex spice that makes this cocktail a winner.
 
With your newfound spice level skills, there’s a whole world of possibility ahead. Playing with fire won’t necessarily get you burned.
 
Ingredients 
1 ounce mezcal
3/4 ounce Campari
3/4 ounce sweet vermouth
1/4 ounce Ancho Reyes red chili liqueur
2 drops Bitterman’s Hellfire Habanero Shrub bitters
Garnish: lemon or orange peel or a skewed fresh pepper
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the mezcal, Campari, sweet vermouth, chili liqueur and bitters into a mixing glass with ice and stir until well-chilled.
3. Strain into an Old Fashioned or rocks glass over fresh ice.
4. Garnish with a lemon or orange peel or a skewed fresh pepper.

------------------------------------------
ChefSecret:  I like spicy base liquors.  As the mixologist in your own home if my heat level is still not sufficient for the heat seeker in you, there are other methods to raise your drink’s rating on the Scoville scale.

For some extra kick, you can infuse mezcal or any other base spirit with your own custom pepper combination. This could be as simple as adding some sliced jalapeños into a bottle of spirits, or a curated mélange of hot peppers, depending on the flavors and level of heat you’re hoping to achieve.

Either way, check on the mixture after one hour, and then taste every hour after that until you deem it ready. If you want it to be extremely spicy, you can leave the infusion overnight and see what it tastes like the next day.
------------------------------------------
Quip of the Day:  A day without cocktails is like… just kidding, I have no idea.
-------------------------------------------
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 #SpicyNegroniCocktail #Mezcal #Campari #Vermouth #AnchoReyesRedChiliLiqueur #BittermansHellfireShrubBitters #HappyHour2025 #Cheers #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Say cheese, please! Here is my gooey, creamy baked casserole of potatoes, cream, cheese, bacon and onions—it’s a recipe I perfected at the Cordon Bleu in Paris—it is a French iron skillet of food.
 
Here are some of the preparation points for making this dish. Par-boiling the potatoes in generously salted water ensures they're evenly cooked and well-seasoned throughout the casserole. I usually make this dish with French Reblochon cheese, though any soft washed-rind cheese can top my classic dish.
 
The marketing campaign for Reblochon cheese started in the 1980’s, but it wouldn't be correct to say that this casserole doesn't have deeper roots. It is really a variation on a Savoyard dish called Pela des Aravis. Pela des Aravis is made from potatoes, onion, and Reblochon cheese. Tartiflette adds bacon and white wine. And both of those are just variants of the wider Alpine tradition of melting cheese on potatoes that includes dishes like Swiss raclette and Italian tortino di patate alla Valdostana.
 
You’d make a habit of melting buckets of cheese on potatoes, too, if you were freezing your tootsies off every day in the frosty Alps.
 
Reblochon Cheese Potatoes are easy to make. The first step is to par-boil some potatoes. Some recipes have you cook the potatoes from raw in the casserole, but this can lead to the unfortunate situation where the potatoes around the edges of the vessel are soft and tender while the ones in the center are still undercooked. Par-cooking guarantees even doneness throughout. It also allows you to season the potatoes by salting the cooking water generously and infuse them with additional flavors like thyme.
 
After that, you cook some lardons (little quarter-inch thick batons) of bacon, then soften onions in the bacon fat, and finally deglaze it with wine. Toss with potatoes and heavy cream or crème fraîche (the latter adds a pleasant tanginess from the cultured dairy) and top the whole thing with massive rounds of your soft rind cheese.
 
If you can’t find Reblochon Cheese you can use Camembert or Brie—any cheese in the general family of soft, washed-rind cow's milk cheeses that looks like it might be good. It's hard to imagine you could go wrong.
 
Prep time:  10 minutes
Cook time:  75 minutes
Yield:  4 to 6 servings
 
Ingredients 
2-1/4 pounds) Yukon Gold potatoes
2 tablespoons kosher salt
3 fresh sprigs of thyme
1/4 pound slab or thick-cut bacon, cut into 1/4-inch lardons
1 to 2 tablespoons unsalted butter, only if needed
8 ounces thinly sliced yellow onions
Freshly ground black pepper
1/2 cup dry white wine
1/2 cup heavy cream or crème fraîche
1 pound style soft-rind cow’s cheese, cut as directed
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Peel the potatoes and cut them into 1/2-inch thick rounds.
3. In a large pot, cover the potatoes with cold water.
4. Season generously with salt, add thyme and bring to a gentle simmer over medium heat.
5. Cook at a low simmer until potatoes are just tender and can easily be pierced with a paring knife, about 25 minutes.
6. Discard the thyme, drain the potatoes, return to pot, and set aside.
7. Adjust an oven rack to middle position and preheat oven to 350° F.
8. In a 10-inch cast iron or stainless-steel skillet, heat the bacon over medium-high heat until fat begins to render.
9. Lower the heat to medium and continue to cook, stirring occasionally, until fat is mostly rendered and bacon is cooked but not crisp, about 5 minutes.
10. If there is excessive rendered fat, drain off all but 1/4 cup; conversely, if the bacon is lean and didn't release much fat, add 1 to 2 tablespoons butter.
11. Add the onions, season with salt and pepper and cook, stirring frequently, until onions have softened but not browned, about 8 minutes.
12. Add the white wine and cook, stirring, until the wine has almost fully cooked off, 1 to 2 minutes.
13. Add the bacon-onion mixture into pot with potatoes and toss gently to thoroughly combine.
14. Add the potato mixture back into cast-iron skillet or into a 3-quart baking dish.
15. Add the cream.
16. Cut the cheese into roughly 1/2-inch-thick slabs. You can do this by cutting the cheese wheels in half to make half-moons; halve wheels through the equator; or slice crosswise into thick planks.
17. Arrange the cheese on top of potatoes, rind side up.
18. Set the skillet or baking dish on top of a rimmed baking sheet to catch the drips and bake until the cheese is melted and bubbling and lightly browned on top, about 40 minutes.
19. Serve the mixture from the skillet or baking dish onto individual serving plates.
20. Leftovers can be refrigerated in an airtight container for up to 3 days.

-------------------------------------------
ChefSecret:  When cooking the bacon, if there is excessive rendered fat, drain off all but 1/4 cup; conversely, if the bacon is lean and didn't release much fat, add 1 to 2 tablespoons butter.
-------------------------------------------
Quip of the Day:  I told my friend a potato joke, and it was taterly hilarious.
-------------------------------------------
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.

#SideDish #Thanksgiving  #HappyThanksgiving #ReblochonCheesePotatoCasserole #Tartiflette #Camembert #Brie #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Thanksgiving dinner  just wouldn’t be the same without a pile of turkey stuffing on my plate. I love great stuffing with giblet gravy ladled over the stuffing, mashed potatoes and turkey.
 
Stuffing, also known as turkey dressing, is a mixture of ingredients, typically including bread, vegetables, herbs and sometimes meat, which is cooked inside a cavity of a roasted turkey. The concept of stuffing dates back to ancient times, with evidence of stuffed animals being served at banquets and feasts in ancient Rome and Greece. The practice of stuffing was initially used to add flavor and aroma to the meat, as well as to utilize leftover ingredients.
 
As European settlers arrived in America, they brought their culinary traditions with them, including the practice of stuffing. The early American colonists adapted the concept of stuffing to incorporate local ingredients, such as cornbread and herbs native to the New World. The tradition of serving stuffing alongside roasted turkey became more popular in America, particularly during the holidays.
 
The tradition of stuffing has been influenced by a wide range of cultures and cuisines, reflecting the diverse ingredients and cooking techniques used in different parts of the world. In many European countries, for example, cooks use a combination of bread, vegetables and meats to create a savory and aromatic stuffing. In the Middle East and North Africa, cooks often use a mixture of grains, spices, and herbs to fill meats and vegetables, while in Asia, stuffing recipes may feature ingredients such as rice, soy sauce and ginger.
 
Personally, I cook the stuffing in a separate casserole dish and not stuffed in the turkey. This gives me better control when cooking both the turkey and the stuffing. That said, when cooking stuffing inside a turkey, it is essential to ensure that the stuffing reaches a safe internal temperature to prevent foodborne illness. The USDA recommends that the internal temperature of the stuffing reaches at least 165°to 175° F to ensure food safety. Cooks should use a food thermometer to check the temperature of the stuffing, particularly when cooking it inside a turkey.
 
Prep time:  30 minutes
Cook time:  45 to 60 minutes (The stuffing must reach 165° to 175° F)
Yield: Enough for 1 Large Turkey
 
Ingredients
1 bag turkey giblets (found inside the bird)
1 cup diced celery
1 pound lean ground beef
1 cup chopped white onion
4-ounce drained canned water chestnut, diced
1 bag stuffing mix (regular or corn bread)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons sage
Water from giblets to moisten
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Wash and clean the turkey giblets in hot water. Do not use the liver for stuffing.
3. Boil the giblets and celery until the giblets are tender. 
4. Brown the meat and onions until crumbled. 
5. Combine the meat mixture with diced water chestnuts, bread cubes, salt, pepper and sage. 
6. Add the hot water from giblets to moisten the above mixture until it is sticky.
7. Dice the cooked giblets, remove the neck meat and add along with the cooked celery to the stuffing mixture (you may have to add more water, if necessary, to help moisten).
8. Let the stuffing cool.
9. Rub the turkey cavities with butter and salt, then stuff with the cooled mixture.

-------------------------------------------
ChefSecret:  It is very important to never stuff a turkey bird with hot stuffing. Avoid overmixing the stuffing, which can make it dense and dry. Cooks should also be careful not to overstuff the bird, as this can prevent the stuffing from cooking evenly and can create a dry and flavorless texture. Additionally, please consider using a variety of ingredients, such as meats, vegetables and grains, which can help to add depth and texture to the stuffing.
-------------------------------------------
Quip of the Day:  Q. Why didn’t the turkey eat his dinner?  A. He was already stuffed.
-------------------------------------------
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.

#ThanksgivingRecipe #Thanksgiving #SideDish #Stuffing #Dressing #HolidayRecipes #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? A couple of years ago we asked our staff to bring some of their favorite holiday recipes—not just any recipes—but foods that their families always served for the holidays.
 
It was a challenge for those co-workers who didn’t work in the test kitchen to come in and prepare their recipes. It was also difficult for our R&D chefs to relinquish the space while they were trying to prepare their own dishes. That said it all worked out and, in the end, we had one hell of a “potluck” holiday office Thanksgiving feast.
 
Indigenous to North and Central America, the squash was introduced to early European settlers by Native Americans maybe even at the first Thanksgiving dinner.
 
Acorn squash, also called pepper squash or Des Moines squash, is a winter squash with distinctive longitudinal ridges on its exterior with sweet, yellow-orange flesh inside. Although considered a winter squash, acorn squash belongs to the same species as all summer squashes which includes zucchini and crookneck squash.
 
The flavor of acorn squash has been described as mild, subtly sweet, and nutty. It is most commonly baked but can also be microwaved, sautéed or steamed. For savory recipes, it may be stuffed with rice, meat or vegetable mixtures. If a sweeter dish is desired, maple syrup is often used to fill the halves prior to baking or used in a sauce or glaze to enhance the squash's flavor. The skin is edible, and the seeds of the squash can also be eaten, usually after being toasted first. Acorn squash can also be used to prepare squash soup.
 
Prep time:  15 minutes
Cook time:  60 minutes
Yield:  4 servings
 
Ingredients 
2 large acorn squash
2 teaspoons lemon juice
1/4 cup seedless raisins
1-1/2 cups applesauce
1/4 cup light brown sugar
3 tablespoons chopped pecans
1/4 teaspoons allspice
1/2 stick butter
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400°F.
3. Scrub and halve the acorn squash, then remove seeds.
4. Place, cut side up, in a baking dish.
5. Mix together the lemon juice, raisins, applesauce, brown sugar, chopped pecans and allspice.
6.  Spoon mixture into the cavities of the squash and dot with butter.
7.  Pour 1/2-inch of hot water into the bottom of the baking dish, cover and bake for 30 minutes.
8. Remove cover and bake for 30 minutes more.
9. It’s now ready to serve.

-------------------------------------------
ChefSecret:  Acorn squash also makes a great puréed soup.
-------------------------------------------
Quip of the Day:  Q. Did you hear about the acorn squash who won the cooking competition? A. It was a real mashterpiece!
-------------------------------------------
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.

#SideDish #Thanksgiving  #HappyThanksgiving #BakedAcornSquash #AcornSquash #Pecans #BrownSugar #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I’ll bet you have a bottle of some obscure liquor all the way in the back of your liquor cabinet or on the top shelf of your bar getting dusty. Thank goodness, with very few exceptions, liquor doesn’t go “stale.”
 
I had a bottle of Cherry Heering that I didn’t quite know what to do with. Heering Cherry Liqueur is a Danish liqueur flavored with cherries. It is often referred to simply  as Peter Heering or Cherry Heering in books and cocktail recipes. Heering Cherry Liqueur is often used as an ingredient in cocktails including a Singapore Sling and Blood & Sand. Cherry Heering can also be used in baking.
 
But I digress…  Personally, I’m not particularly fond of cold weather or winter sports. I will be a good sport and go with friends to snowy weather areas, but while they are outdoors freezing their buns off, I’ll be inside, nice and warm preparing (or contemplating) cocktails and dinner at the lodge. One drink I prefer as a winter warm up is my Snowmobile Cocktail. This is a great way to throw off the chill from a day of skiing or snowboarding.
 
Ingredients 
1 ounce Heering Cherry Liqueur
1 ounce coconut liqueur
1 ounce white rum
1/2 ounce freshly squeezed lime juice
1-1/2 ounces sweetened cranberry juice
 
Directions

1. Fill an old fashioned glass half full of ice.
2. Add the cherry liquor, rum and lime juice.
3. Stir to combine.
4. Top off with the cranberry juice.
5. Garnish with cherries and a sprig of cranberries.

------------------------------------------
ChefSecret:  Can’t find fresh cranberries? Substitute a quarter lime as a garnish.
------------------------------------------
Quip of the Day:  I tried to tell a joke about Danish design, but it was too minimalistic to be funny!
-------------------------------------------
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 #SnowmobileCocktail #HeeringCherry Liqueur #CoconutLiqueur #WhiteRum #CranberryJuice #LimeJuice #HappyHour2025 #Cheers #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When planning Thanksgiving dinner, I like to make the salad course as easy as possible. Wedge Salads are just about as simple as they come and that’s their appeal as they complement a turkey dinner at its finest.
 
This salad is sophisticated, yet simple and special at the same time. This Wedge Salad is what you might expect to order at a country club, fancy restaurant or my house. The wedge of juicy, well chilled iceberg lettuce is the perfect blank canvas for all your favorite toppings like. Seasonally sweet cherry tomatoes, black pepper rimmed bacon, some fresh-cut chives for a pretty pop of green along with options of black olives, pickled sweet red onions, toasted croutons, plenty of crumbled bleu cheese and whatever else you love.
​ 
                                                      Blue Cheese Dressing
 
Prep time:  10 minutes
Yield:  2-1/2 cups
 
Ingredients 
3/4 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
1/2 cup blue cheese
2 teaspoons white wine vinegar
1 tablespoon minced fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons minced fresh dill
1 teaspoon minced garlic
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
 
Directions

1. In a large bowl, combine all the ingredients and whisk together until well blended. Don’t use a blender or food processor or it will beat up the green herbs—you want to see the specs of green.
2. Store in an airtight container in the refrigerator for up to two weeks.

-------------------------------------------
ChefSecret:  I like to make a double recipe. Once you have a jar full of the stuff, you’re going to want to dip, dunk and drench everything in it, like blistered shishito chile peppers, air-fried pickles and jalapeño poppers. It’s also amazing on the classics, from wee baby carrots to pepperoni pizza, and of course, this wedge salad.
-------------------------------------------
                                                              Wedge Salad
Prep time: 15 minutes
Yield:  4 servings
 
Ingredients 
1 firm, fresh head iceberg lettuce, cut in quarters
1 cup blue cheese dressing
6 strips chopped crispy-cooked peppered bacon
10 cherry tomatoes cut in half
4 teaspoons chopped chives
1/2 cup crumbled bleu cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Remove the outer lettuce leaves as necessary.
3. Cut the lettuce into 4 wedges.
4. Wash, thoroughly drain and chill the wedges.
5. Place the quarters of iceberg lettuce, angled side up, on a salad plate.
6. Pour 1/4 cup of dressing over each lettuce wedge.
7. Evenly sprinkle the wedges with the chopped bacon, cherry tomatoes, chives, bleu cheese crumbles and any other desired goodies.
8. Serve immediately on a chilled plate with a chilled fork.

-------------------------------------------
Quip of the Day:  I've just applied for a job in a salad packing plant. The hours are terrible, but apparently the celery is good.-------------------------------------------
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.

#Salad #Thanksgiving  #HappyThanksgiving #IcebergWedgeSalad #WedgeSaladWithBleuCheeseDressing #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Sour Cream Streusel Cake is perfect for the upcoming year-end holidays. It is rich in maple flavor with cinnamon and nutmeg spices in both the crumble topping and the cake. The brown butter gives an extra boost of flavor and richness.
 
Brown butter is cooked butter that adds a better, bolder flavor to food. A stick of unsalted butter melts, then simmers removing most of the water, changing into a fragrant and silky brown liquid. As soon as the foam subsides, the milk solids darken and fall to the bottom of the pan, indicating you've hit the sweet spot called brown butter.
 
Prep time:  20 minutes
Bake time:  45 to 50 minutes
Cool time: 30 minutes
Yield:  10 servings+
 
Ingredients 
For the browned butter
1 cup plus 3 tablespoons unsalted butter
 
For the streusel topping
1-1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup toasted chopped pecans
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon maple extract
 
For the coffee cake
2/3 cup firmly packed light brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large room temperature eggs
1/2 cup pure maple syrup
1 cup room temperature sour cream
1 teaspoon pure vanilla extract
1 teaspoon maple extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
 
Directions
      Read the recipe all the way through before starting. Measure all ingredients and have at your side.
 
To brown the butter

1. Place the butter into a light-colored saucepan over medium-low heat. Cook, stirring constantly, until butter begins to smell nutty and browned bits begin to form in the bottom of the pan, 7 to 10 minutes.
2. Remove from heat and pour browned butter into a heat-safe glass measuring cup. This should yield approximately 1 cup browned butter (it's ok if it's slightly more).
3. Allow the brown butter to cool for 15 minutes.

To prep the cake pan

1. Preheat an oven to 350° F .
2. Line an 8 X 8-inch square cake pan with enough parchment paper to have overhang on all sides.

To make the streusel crumb topping

1. Stir the flour, brown sugar, chopped pecans, cinnamon, nutmeg and salt together in a small bowl until thoroughly combined.
2. Add 1/2 cup browned butter and maple extract.
3. Mix it all together with a fork until crumbly and no dry bits of flour remain. Set aside.

To make and bake the cake

1. Combine the remaining 1/2 cup of browned butter, brown sugar, salt, cinnamon and nutmeg in a large bowl. Whisk together until combined.
2. Add the eggs, maple syrup, sour cream, vanilla and maple extracts and whisk until completely smooth and combined.
3. Add the flour, baking powder and baking soda and mix until just incorporated and no large pockets of flour remain. Do not over mix.
4. Pour half of the batter into the prepared pan and spread into an even layer.
5. Sprinkle a third of the streusel crumb mixture evenly over cake batter.
6. Pour the remaining batter over the streusel layer and spread into an even layer.
7. Lightly tap the pan on the counter several times to pop any larger air bubbles in the batter.
8. Sprinkle the remaining streusel crumb mixture evenly over cake batter.
9. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 40 to 50 minutes.
10. Cool the cake in the pan for 10 minutes, then lift it out using the parchment paper overhang to a wire rack to cool completely.

-------------------------------------------
ChefSecret:  Brown butter can be used for many other foods to add richness and flavor. Try drizzling brown butter over just-cooked chicken or fish or still-warm polenta or risotto. It’s also yummy on mashed potatoes.
-------------------------------------------
Quip of the Day:  Cake and coffee—the brew-tiful duo.
-------------------------------------------
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 #Thanksgiving #HolidayCoffeeCake #SourCreamStreuselCoffeeCake #ThanksgivingMorningCoffee Cake #HappyThanksgiving #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? This pie recipe must have been invented by people who couldn’t make up their minds whether to bake a pumpkin or a pecan pie, so they put the two together and came up with a recipe for Holiday Pumpkin-Pecan Pie. What could be better? It’s as easy as pie!
 
I’ve made attempts to trace the dish's origin but have not found any recipes dated earlier than a pecan custard pie recipe published in Harper's Bazaar in 1886. Pecan pie was made before the invention of corn syrup, and older recipes used darker sugar-based syrup or molasses. The 1929 the Congressional Club Cookbook has a recipe for the pie which used only eggs, milk, sugar and pecans. The makers of Karo syrup significantly contributed to popularizing the dish.
 
The Karo company has claimed that the dish was a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife. Well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940. Pecan pie came to be closely associated with the culture of the Southern United States in the 1940s and 1950s where pecans were easily grown.
 
As noted, pecans are native to the southern United States. Archaeological evidence found in Texas indicates that Native Americans used pecans more than 8,000 years ago.  The word pecan is a derivative from the early 18th century of an Algonquin word, pakani, referring to a nut.
 
Ingredients 
1-1/2 cups canned or mashed cooked pumpkin (not pumpkin pie filling)
3/4 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 large slightly beaten eggs
1-1/4 cups whole milk
2/3 cup evaporated milk
1-1/2 cups pecan halves
1 9-inch unbaked pastry shell (homemade or store bought)
 
Prep time:  15 minutes
Bake time:  50+ minutes
Yield: 1 Pie (6 to 8 serving)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400°F.
3.  Thoroughly combine the pumpkin, sugar, salt and the spices.
4. Blend in the eggs, milk and evaporated milk.
5. Pour into an unbaked pastry shell (deep dish or have edges crimped high because amount of filling is generous).
6. Arrange the pecan halves carefully on top of filling.
7. Bake for 50 minutes or until knife inserted halfway between center and outside edge comes out clean.
8. Cool or chill the pie before serving.
9. Top with whipped cream to serve.

-------------------------------------------
ChefSecret:  Sprinkle a layer of chocolate chips on the crust before pouring in the pumpkin pie custard and make it a Holiday Pumpkin-Chocolate-Pecan Pie.
-------------------------------------------
Quip of the Day:  Q. Did you hear about the sailor who turned into a pumpkin pie? A. He's a squashbuckling pirate.
-------------------------------------------
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 #Thanksgiving #HolidayPumpkinPecanPie #PumpkinPie #PecanPie #HappyThanksgiving #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

ow you doin’? There are many ways to dress and cook a Thanksgiving turkey. I have blogged about many of the most popular ways. They all have the same goal—a juicy, flavorful turkey with golden, crispy skin.

First of all, make friends with your local butcher. My guy is Santiago at my local Vons. He knows that spatchcocking is a non-gimmicky way to cook a  perfectly cooked turkey… fast.

Spatchcocking is also known as butterflying. The technique involves removing the backbone and sometimes the ribs and flattening the bird for cooking. This method is commonly used for cooking chicken, because it helps all birds cook evenly. Here’s a step-by-step guide to spatchcocking a turkey adapted from the Food Network.

Spatchcocking requires a bit of extra work before you get into cooking, but that extra effort pays off, and here’s how. A spatchcocked turkey requires a shorter cook time. Spatchcocking removes all that holiday pressure by cooking the turkey in almost half the time as the conventional turkey-cooking methods.
 
There are flavor and texture benefits as well. The most difficult part of cooking a turkey is ensuring an even cook. It is an all-too-familiar mistake to cut into your turkey, only to realize that the breast meat (which cooks under the direct heat of the oven) dried out before the leg and thigh meat on the underside of the bird had a chance to finish cooking. Spatchcocking ensures even seasoning, cooking and browning since the entirety of the skin and meat are exposed to even heat. Plus, with that shorter cooking time, you are especially guaranteed to have juicy, perfectly cooked turkey meat.
 
A spatchcocked turkey is also so much easier to carve. A whole turkey makes for a show-stopping presentation at the table, but carving is another story. It can get messy and confusing and many people end up with more meat left on the bones than on the serving platter. Starting with a flat turkey is so much simpler: your knife will be able to easily move around the bird to get as much meat off the bones as possible.
                                        How to Spatchcock a Turkey Like a Pro

​Dry off the turkey. As is true with all meat, the drier you can get the surface of the turkey skin, the crispier the skin will get as it cooks. Pat the turkey dry all over with paper towels, letting the juices from the bird briefly absorb into the paper towel.
 
Cut Along One Side of the Backbone. Lay the turkey on your cutting board with the breast facedown and the backbone facing up. Locate the backbone, then cut along one side of it using kitchen shears or a very sharp boning knife, starting at the tail end. If you have a sharp boning knife, it is helpful to run the knife along the spine, puncturing the skin down to the bone before cutting through with the kitchen shears. You will be cutting through cartilage and bones: don’t be afraid to put a little muscle into it.

Remove the backbone: Cut along the other side of the spine and remove the backbone. Save the backbone to help flavor your gravy.
 
Flatten the Bird. Turn the turkey over on the cutting board so the cut side is on the board, and the breast side is facing up. Using both of your hands, press down on the bird forcefully until you hear the crack of the wishbone and the turkey rests flat on the cutting board.
 
Season the Turkey. Season the turkey all over with salt (about 1/4 cup should do the trick) and pepper. Or make the dry brine outlined in this recipe which adds extra flavor. Feel free to substitute spices to change the flavor profile. Apply it to the turkey by loosening the skin from the breast and thighs and sliding it underneath.

                           How to Add Extra Flavor to a Spatchcocked Turkey
Dry brine the turkey overnight uncovered. Dry brining and refrigerating the turkey uncovered allows for air drying the skin. This helps maximize the skin's crispness and also allows the seasoning to penetrate the turkey. The salt in the dry brine helps tenderize the meat.
 
Use a compound butter. Compound butter not only adds another layer of flavor but also allows self-basting keeping the turkey moist. The seasoning in the butter can also be personalized to fit different flavor profiles.
 
Place the turkey on a roasting rack over vegetables. Placing the turkey on a rack to roast over vegetables allows the fat in the turkey skin to drain off and onto the veggies, resulting in extra crispy skin. The vegetables steam as they cook, releasing moisture in the meat. And at the end you can use them to make gravy.
 
What's the Best Turkey for Spatchcocking? A heritage turkey or an organic bird provides the best flavor. Avoid injected, or self-basting turkeys, which are often injected with salted solution or added fat. A 12- to 14-pound turkey fits on a half sheet pan making it easier to store when refrigerating. If the bird is frozen, give it enough time for the bird to defrost. Turkey should be fully thawed before spatchcocking.
 
                            How to Carve a Cooked Spatchcocked Turkey
After it has rested, transfer the turkey to a clean cutting board. Start by carving out the thighs and drumsticks, then separate the two. Carve off the meat and transfer it to a serving platter. Next, cut the breast meat off the bone, and cut it into slices for easy serving. After that, remove the wings and add to the serving platter. Save the carcass for stocks and soups, perfect for repurposing all those leftovers.
 
Serve with the side dishes of your choice like mashed potatoes, green bean casserole, baked sweet potatoes, baked squash casserole and don’t forget the cranberry sauce. Pumpkin, apple and pecan pies are all perfect for dessert.
 
ChefSecret:  Roast the turkey at 325° F. to 350° F. Remember to check the turkey with an instant read thermometer and pull the turkey out of the oven when the internal temperature reaches 170° F (It will go up another 10 degrees as it rests). The turkey will continue to cook as it rests when out of the oven.
-------------------------------------------
Quip of the Day:  Q. What’s a turkey’s favorite movie? A. “Feast and Furious”!
-------------------------------------------
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.

#Entree #Thanksgiving #SpatchcockingTurkey #HappyThanksgiving #RoastTurkey #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025