How you doin’? To give you an excellent New Year's cocktail we're breaking with Happy Hour Friday tradition and releasing this one early. 

The Champagne Cocktail is a classic and elegant way to enjoy this effervescent drink to start the New Year. It combines Champagne and other ingredients such as liqueurs, syrups, and fruits.
 
While Champagne has been enjoyed for a long, long time (dating back to the 17th century), cocktails, on the other hand, have a more recent history. The first recorded use of the word "cocktail" was in 1806, in a Hudson, New York newspaper. During the 1800s, the cocktail began to gain popularity with the invention of new, innovative drinks and the rise of the culture surrounding them.
 
Champagne cocktails, such as the French 75 and the original Classic Champagne Cocktail, have been popular since the 1800s and are especially well-liked for celebrations and special occasions. Over the years, both Champagne and cocktails have evolved and adapted to changing tastes and trends. Today, there are many different styles and variations, allowing for endless experimentation and creativity in mixing and pairing them. That’s the best part of my job.
 
My Classic Champagne Cocktail is a tried and tested recipe to have in any serious mixologist's arsenal. Many of them use readily available ingredients with delicious twists to celebrate any occasion.
 
This Classic Champagne Cocktail is a simple but elegant cocktail made by adding a sugar cube, Angostura bitters, and cognac or brandy to a Champagne flute and then filling it with Champagne. It's a perfect way to add a little bit of sweetness and complexity to the taste of the Champagne and start your New Year’s celebration off with a POP—of the champagne cork. Cheers to 2026!
 
Prep time:  5 minutes
 
Ingredients
1 sugar cube
2 dashes of Angostura bitters
1/2 ounce cognac or brandy
Champagne
3 raspberries or a lemon wheel for garnish
 
Directions

1. Put a sugar cube in the bottom of a Champagne flute.
2. Add the Angostura bitters to the glass, on top of the sugar cube.
3. Add the cognac or brandy.
4. Slowly pour in chilled Champagne, careful not to disturb the sugar cube.
5. Garnish with a twist of lemon or berries of your choice.

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ChefSecret:  You can use most any sparkling white or rose wine at most any price point.
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Quip of the Day:  At a winery, the regular taster died and the director started looking for a new one to hire.
A drunkard with a ragged, dirty look came in to apply for the position. The director of the winery wondered how to send him away. He gave him a glass to drink.
The drunk tried it and said, “It's a Muscat, three years old, grown on a north slope, matured in steel containers. Low grade, but acceptable.”
"That's correct", said the boss. Another glass...
“This is a Cabernet, eight years old, a south-western slope, oak barrels, matured at 8 degrees. Requires three more years for finest results.”
"Correct." A third glass... "It's a Pinot Blanc Champagne, high grade and exclusive,'' the drunk said calmly.
The director was astonished. He winked at his secretary, secretly suggesting something. She left the room and came back in with a glass of urine.
The alcoholic tried it. "It's a blonde, 26 years old, three months pregnant and if I don't get the job I'll name the father."
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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, 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 #HappyHour2026 #HappyHourFriday #ChampagneCocktail #Cheers2026 #HolidayHappyHour #Cheers #HolidayRecipes #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My neighbor came over and told me that they were having a large get together at the club we belong to. She promised everyone that she would take care of dessert. She told me she needed about 200 cookies in 3 hours.
 
At Fire Dance, one of my restaurants, I once scooped 400 cookies in 12 hours during the opening freebees festivities. But ever since the day of 400 cookies, I have a new respect for no-scoop cookie recipes. Cookie bars are my favorite way to get all the cookie flavor with none of the cookie work, so I’ve been making these easy, Ugly But Great Tasting Meringue Chocolate Chip Bars ever since.
 
These bars are the perfect dessert, but they also make a great addition to snack boards or a brunch spread. For an over-the-top dessert, I use my Ugly But Great Tasting Meringue Chocolate Chip Bars as a base and top them with vanilla ice cream, chocolate syrup, and whipped cream for a most amazing sundae.
 
You can find similar recipes for these bars in old club or community cookbooks dating back about 100 years. The name relates to the brown, cracked appearance on the top of the bars. But don’t be fooled—while these bars might look a little U-G-L-Y at first glance, these bars are packed with tons of delicious flavor inside.
 
I start with a chocolate chip cookie base and top it with mini-marshmallows, pecans and a chewy brown sugar meringue for the perfect sliceable cookie bar. Everyone loves how the marshmallows and meringue combine with the buttery chocolate chip cookie base for a nod to the nostalgic flavor of s’mores.
 
Make sure the meringue covers the entire top of the dessert. The meringue topping will crack when you slice it into bars, and that’s okay. Just slice carefully to keep as much of the meringue intact as possible.
 
Prep time:  30 minutes
Bake time:  30 minutes
Cooling time:  at least 60 minutes before cutting (they can cool while traveling to the club)
Yield:  12 bars (you can double or triple the recipe)
 
Ingredients 
Nonstick cooking spray
3 large eggs, divided
1 stick unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
2/3 cup bittersweet or semisweet chocolate chips (I use minis)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup miniature marshmallows
1/2 cup toasted chopped pecans
1 cup packed brown sugar
 
Directions

1. Preheat an oven to 350° F.
2. Spray a 9x13-inch glass baking dish with nonstick cooking spray.

To make the cookie base

1. Separate two of the eggs, leaving the last one whole, and set aside.
2. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer.
3. Beat on high speed for 30 seconds.
4. Add the granulated sugar and beat on high until light and fluffy, about 2 minutes.
5. Add the whole egg, the two egg yolks, and the vanilla extract and beat on high until smooth, about 1 minute.
6. Stop the mixer and add the flour, chocolate chips, baking powder and salt.
7. Beat on low speed until just combined, about 30 seconds.

To assemble the base and filling

1. Use a spatula to spread the cookie dough evenly into the prepared baking dish.
2. Sprinkle the marshmallows and pecans evenly over the cookie base.

To make the meringue

1. Wash and thoroughly dry the mixer bowl. For best results, chill the bowl down for a few minutes in the refrigerator.
2.  Add the remaining two egg whites and beat with the whisk attachment on medium-high speed until they start to get frothy, about 2 minutes.
3. Add the brown sugar and beat on medium-high again until stiff, glossy peaks form, about 7 minutes.

To spread and bake the meringue

1. Use a spatula to scoop the meringue into the center of the baking dish, then gently spread it over the marshmallows and pecans, being sure to cover the entire dessert.
2. Bake until the meringue is a deep golden brown and the cookie base no longer looks gooey, about 30 minutes.
3. Allow the dessert to cool completely, 1 to 2 hours, before slicing into bars.
4. Store completely cooled bars in an airtight container at room temperature for up to 2 days.

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ChefSecret:  Do not overmix the cookie base! When you add the flour and chocolate chips to the cookie dough, mix on low speed until just combined. If you overmix the cookie dough, the base will come out tough and dense.
 
Use a glass baking dish: Using a transparent vessel allows you to monitor how the cookie base is baking. If the cookie base looks gooey, it might be underdone. The base should look soft but not gooey when the bars are finished baking.
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Quip of the Day:  There is a man sadly dying in his bed at home when he smells something amazing. It’s the smell of his favorite chocolate chip cookie bars. With his last strength, he gets out of bed, and goes to the kitchen, where his wife of 50 years, is baking up these beautiful chocolate chip bars. And they are on a plate of four of them, just out of the oven. And with his last human strength, he reaches over to take one of the cut bars. But his wife sees him and she rushes over and slaps his hand as she says, “No, those are for the funeral.”
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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, 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 #ChocolateChipBarsCookieBars #Meringue #ChocolateChips #UglyCookieBars #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My drunken shrimp are large, crispy, and spicy cooked in a beer-based sauce. It’s a perfect Asian entrée that is simple to make at home… even with oven frying.
 
This was one of the most popular shrimp entrees at China Rose… my Chinese dinner house concept. Use the largest shrimp you can find and allow about an hour to make sure everything is cooked properly. 
 
Crispy beer battered shrimp are made by coating large, peeled shrimp in a light batter made from flour, cornstarch, and beer, then "frying" them until golden brown. This method creates a crunchy exterior while keeping the shrimp tender and juicy inside.
 
Prep time:  40 minutes
Cook time:  10 minutes
Yield:  Servings: 6
 
Ingredients 
For the crispy shrimp
Nonstick oil spray (I prefer PAM original)
2 large eggs
4 tablespoons all-purpose flour
4 tablespoons cornstarch
2 tablespoons beer
2 teaspoons garlic powder
1/4 teaspoon kosher salt
4 tablespoons water
2 pounds large peeled and deveined shrimp, tail left intact
2 cups Panko breadcrumbs
 
Directions
To make the crispy shrimp

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 410° F .
3. Lightly spray a sheet pan with nonstick cooking oil spray; set aside.
4. Whisk the egg in a small shallow bowl.
5. Add the flour, cornstarch, beer, garlic powder, salt and water.
6. Whisk slowly until all the ingredients come together; then beat until the batter is smooth.
7. Pat each shrimp until they are completely dry.
8. Holding the shrimp by the tail, dip one shrimp at a time into the batter to evenly coat; gently shake off any excess; then evenly coat them in the breadcrumbs.
9. Place them onto the prepared sheet pan in a single layer.
10. Bake the shrimp for 10 minutes on one side; flip them and bake for a further 8-10 minutes, or until cooked through (depending on the heat in your oven).
11. Set the oven-cooked shrimp aside and prepare the sauce.

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ChefSecret: The trick to making my crispy shrimp taste like they were deep fried is a spray of oil (PAM) before going in the oven. Trust me and try it!
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Ingredients 
For the stir-fry sauce
2 tablespoons peanut oil
1/2 cup chopped onion
6 tablespoons chopped garlic
1 teaspoon low sodium soy sauce
2 tablespoons minced fresh ginger root
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon red pepper flakes, or to taste
3/4 cup beer
1/4 cup ketchup
1 tablespoon granulated sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon toasted sesame oil
3 chopped green onions
 
Directions

1. Heat the peanut oil in a large skillet or wok over high heat.
2. Add the onion, garlic, soy sauce and ginger—cook and stir until just fragrant, about 15 seconds.
3. Add the salt, black pepper and red pepper flakes—cook and stir for about 2  minutes.
4. Stir in the beer, ketchup and sugar—bring the sauce to a boil.
5. Dissolve the cornstarch in water and stir the mixture into boiling sauce.
6. Cook until the sauce returns to a boil and thickens.
7. Add the crispy shrimp and cook for about 2 minutes more.
8.  Stir in sesame oil; remove from heat.
9. Sprinkle with green onions and serve.

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Quip of the Day:  Q. Where do shrimp go when they need money?  A. The prawn shop!
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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, 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.

#Entrees #CrispyBeerBatteredShrimp #DrunkenShrimp #Beer #Shrimp #PankoBreadcrumbs #NYEveDinner #HappyNewYear #HeresTo2026 #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Before we opened Choclatique, our premium chocolate company, my go to chocolate was See’s for truffles and Hershey’s for cocoa.
 
During the cold weather of winter, hot cocoa requires no introduction. Here is my recipe for Perfect Hot Chocolate that will take the deep chill out of your bones. Try this quick and easy recipe using HERSHEY’S Cocoa to serve up to six friends or family members a cup of this comforting Perfect Hot Chocolate.
 
You can have the ultimate adult ski chalet treat in no time when you make a cup of this creamy and chocolaty delight with a shot or two of whisky. Hot chocolate is so good and with a shot of whiskey, it is so much better.
 
Prep time:  10 minutes
Yields:  6-6 oz. servings
 
Ingredients 
1⁄2 cup granulated sugar
1⁄4 cup HERSHEY'S Cocoa Powder
1/4 teaspoon kosher salt
1⁄3 cup hot water
4 cups milk (1 quart)
3⁄4 teaspoon pure vanilla extract
6 large marshmallows
Whiskey of your choice
 
Directions

1. Mix the sugar,  Cocoa and salt in a medium saucepan; stir in the water.
2. Bring the mixture to a boil over medium heat, stirring constantly for 2 minutes;
3. Add the milk; stir and heat until hot. Do not boil.
4. Remove from heat and add the vanilla.
5. Beat with whisk until foamy.
6. Portion out; add a shot of whiskey if using.
7. Top with a marshmallow.

Try one of the following variations with the vanilla extract:

•  1⁄4 to 1⁄2 teaspoon of ground cinnamon.
• 1⁄2 teaspoon of mint extract or 3 tablespoons of crushed hard peppermint candy.
• 1 to 2 tablespoons of powdered instant coffee.
• Or best of all, make it hard with a shot or two of whiskey.

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ChefSecret:  This is also a Perfect Hot Chocolate for teetotalers and kids under 21… just leave out the whiskey.
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Quip of the Day:  Q. Why did the hot chocolate go to school? A. To become a smart 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.
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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 #HappyHour2025 #MerryChristmas #HotChocolate #HardHotChocolate #Hersheys #Marshmallow #CocoaPowder #Whiskey #HolidayHappyHour #Cheers #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I have a bona fide sweet tooth that cannot be restricted to a single month of the year, and my $1,000,000 Fudge slays it for the holidays.
 
I love that this recipe, which was first published in a previous Choclatique recipe collection, requires zero fiddly candy-making skills. It is made with dreamy marshmallow cream, chocolate morsels and bars, a little butter, and plenty of sugar. Each chewy square is studded with just enough nuts and colorful sprinkles to keep things interesting, while satisfying anyone’s bottomless chocolate craving. And it's so easy to make.
 
Just prepare a 9 X 13-inch baking dish with butter. Toast and chop the nuts and Baker's German's Sweet Chocolate Baking Bars. There's no real substitute for this brand of baking chocolate. It's available online at Walmart or Amazon, and some local supermarkets. It's worth the trouble to get it. I promise the fudge will taste like $1,000,000.
 
Ingredients 
12 ounces semisweet chocolate morsels (I prefer Guittard)
12 ounces Baker’s German's sweet chocolate, broken into small pieces
2 cups marshmallow cream (I prefer Kraft)
4-1/2 cups granulated sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
12 ounces canned evaporated milk
2 cups coarsely toasted and chopped pecans or your favorite nut
1/4 cup colorful holiday sprinkles
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Butter a 9 X 13-inch baking dish pan.
3. Stir together the semisweet chocolate, Baker’s German's sweet chocolate and marshmallow cream in a large bowl.
4. Bring the sugar, salt, butter and evaporated milk to a boil in a medium saucepan over medium-high heat. Boil for 1 minute. Reduce the heat and simmer 7 minutes, stirring continuously.
5. Pour the hot syrup over the chocolate mixture and whip with a hand-held electric mixer until smooth and fluffy.
6. Fold in the nuts.
7. Pour into the prepared pan.
8. Sprinkle with colorful holiday sprinkles.
9. Let stand undisturbed at room temperature until firm, preferably overnight.
10. Cut the fudge into small squares and place in candy cups.
11. Store in an airtight container for up to two weeks—it should last until New Years.

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ChefSecret:  Whipping the fudge with an electric mixer makes it extra light and airy.
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Quip of the Day:  Q. Who do you call when someone steals your chocolate? A. Fudge Judy.
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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, 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.

#NoBakeDessert #Dessert #HolidayDesserts #ChristmasFudge #Fudge #BakersGermanSweetChocolate #GuittardSemiSweetChocolateMorsels #KraftMarshmallowCream #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2025

ow you doin’? Every New Years Eve Joan and I celebrate with several of our friends with a prime rib dinner cooked low and slow in my home electric oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast.
 
I worked for the Lawry’s company for 5 years and learned the secrets of making great prime rib dinners. We never used one of the ovens that pumps a lot of moisture into the meat. That steams the roast instead of roasting it.
 
Using a low-and-slow cooking method minimizes the gray overcooked band, achieving a uniform medium-rare texture from center to edge. Reverse-searing at a high temperature right before serving creates a crisp, deeply browned crust without overcooking the interior. Resting for half an hour allows the juices to redistribute throughout the roast, ensuring full-on juiciness in every slice.
 
I must be honest with you, a four-bone cut of well-marbled prime beef rib is not inexpensive. When I buy a quality piece of beef—and, honestly, does beef get any better than prime rib?—I have a great motivation to not mess it up, as do, I imagine, most of you. This $200 roast must be perfectly cooked so you can enjoy it to the last morsel.
 
Start with bone-in, well-marbled beef. Bones don't add flavor, but they do regulate temperature, increasing the amount of tender, medium-rare beef you'll get in your finished roast. And, of course, you get to gnaw on those bones when you're done. Then play like Henry the VIII and through bones over your shoulder… but I digress.
 
The more marbling, the richer and more tender your beef will be. Though most guides recommend a pound per person when you're shopping for prime rib, this is for very hungry eaters; in reality, you'll most likely get away with three-quarters of a pound per person, or about one rib for every three people.
 
I like to season it well and season it early with just Lawry’s Seasoned Salt. Taking that extra time is worth it. Prime rib has plenty of flavor on its own, so there's no real need to add much more than a good heavy sprinkling of seasoned salt. I ask my neighborhood butcher to carefully cut the bone from the roast and season the cut side and then truss it back together again. If properly planned, you should season your prime rib the day before (and up to four days ahead of) roasting, letting it sit on a rack in your fridge uncovered. This will allow time for the salt to penetrate and season more deeply while also drying the surface, which will lead to better browning during roasting.
 
I strongly believe that well-marbled prime rib is at its best when it's cooked to a minimum of medium rare, and preferably medium. Rare is great for lean cuts like tenderloin, which tend to get dry at higher temperatures, but for fatty, well-marbled cuts, you want to cook them at least to the point where the fat will start to soften and render, delivering flavor and juiciness to your mouth.
 
For the ultimate experience in prime rib, you'll want to use dry-aged beef—26 day dry aged beef. The aging process not only improves tenderness through the action of enzymes within the meat, but it also adds flavor through controlled bacterial action and the oxidation of fat. Well-aged prime rib will have a dense and meaty texture that's still incredibly tender, with a nutty, sweet aroma.
 
Whether you buy Prime or Select, fresh or dry-aged, corn-stuffed or grass-fed, if you don't cook it right, prime rib isn't going to be good. Here is my definition of perfection:

• The Perfect Prime Rib must have a deep brown, crisp, crackly, salty crust on its exterior.
• In the Perfect Prime Rib, the gradient at the interface between the brown crust and the perfectly medium-rare interior must be absolutely minimized (as in, you don't want a layer of gray, overcooked meat around the edges).
• The Perfect Prime Rib must retain as many juices as possible.
• The Perfect Prime Rib doesn’t require heavy or specialized equipment, including propane or oxy-acetylene torches, sous-vide machines, or C-vap ovens.
• When cooking beef to medium-rare, there are really only two temperatures that matter—200˚  low and slow cooking temperature, and 130°F for beef that’s medium rare—that’s hot but still pink, cooked but still moist and able to retain its juices. Any higher than that and muscle fibers start to rapidly shrink, forcing flavorful juices out of the meat, and into the bottom of the roasting pan.
• To achieve that beautifully browned and crispy exterior, remove the roast from the oven and let it set for 20 or 30 minutes. Raise the temperature of the oven to 500°F - 550°F. After the roast rests, place it back in the very hot oven for eight to ten minutes to brown it and develop a crisp brown exterior.

 
What you achieved will be nothing less than Prime Rib Perfection.
 
Prep time:  10 minutes
Roast time:  4 hours to 6 hours depending on weight of the prime rib
Rest time:  30 minutes
Sear time:  8 to 10 minutes
Yield:  Depending on the size of the prime rib
 
Ingredients 
1 standing rib roast (prime rib), 3 to 12-pounds
Lawry’s Seasoned Salt (or Kosher salt and freshly ground black pepper)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to lowest possible temperature setting, 225˚F.
3. Season the prime rib generously with Seasoned Salt.
4. Place the roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet.
5. Place it in the oven and cook until center of the roast registers 120˚-125°F on an instant-read thermometer for rare, 130°F for medium-rare, or 135°F for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
6. Remove from the oven, tent the roast with foil for 30 minutes or up to one hour.
7. Increase the temperature of the oven to 500° to 550°F.
8. When ready to serve, remove the foil tent and pop the prime rib back in the oven to sear for 8 to 10 minutes.
9. Remove from the oven, slice and serve and celebrate New Years Eve in fashion.

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ChefSecret:  The secret to perfect prime rib is to roast it first at a low temperature and then sear it in a very hot oven.
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Quip of the Day:  I’ve started investing in stocks; beef, chicken and vegetable.
One day I hope to be a bouillonaire.
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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, be positive, stay well, be kind and have a Happy New Year!

#Entrees #RoastPrimeRib #PrimeRib #LawrysSeasonedSalt #NYEveDinner #HappyNewYear #HeresTo2026 #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? To me there are the three basic food groups—butter, garlic and chocolate. My Holiday Garlic Potatoes involves two of these silos—butter and garlic.
 
I start with minced garlic in a squeeze bottle made by Spice World. It has all the garlic flavor but with a sweeter note. I just can’t stop adding garlic to almost every dish that comes out of my kitchen. Whether it’s steak bites, chicken bites, garlic knots, or my new favorite—Holiday Garlic Potatoes. The flavor of toasty butter and sweet garlic is a big hit with everyone in my family for the holidays (or weekends or weekdays).
 
The texture of Holiday Garlic Potatoes is truly unique among all the ordinary potato recipes over the years. The outsides of these potatoes are seared until crispy brown, and their interiors are silky, creamy, and tender. After searing, bake the potatoes in the oven, absorbing tons of flavor from broth, butter and lots of garlic. I prefer to brown the butter because it adds lots of dark, caramelized color and flavor to the potatoes—it’s wonderful!
 
To prevent the garlic from scorching or burning, wait to add the garlic until the potatoes are fully seared. Briefly removing the seared potatoes from the skillet gives you plenty of room to sauté all of the garlic, then add the salt, pepper, and broth to create an aromatic braising liquid. Add the potatoes back to the pan to get basted with the broth, then bake in the oven until they’re cooked all the way through.
 
Prep time:  10 minutes
Cook time:  50 minutes
Yield:  4 servings (this recipe can easily be doubled or even tripled)
 
Ingredients 
6 to 7 Yukon Gold potatoes
6 tablespoons unsalted butter, divided
8 tablespoons minced garlic (I prefer Spice World)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup low-sodium chicken or vegetable broth
fresh rosemary (optional)
2 tablespoons fresh chopped flat parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400ºF.

To prepare the potatoes

1. Fill a medium bowl halfway with cool water.
2. Peel the potatoes and slice them into approximately 2-inch-thick rounds, adding them to the bowl of water as you go to prevent them from oxidizing.

To sear the potatoes

1. Heat a 10-inch oven-safe skillet on the stovetop over medium heat for 1 minute.
2. Meanwhile, place the potatoes on a kitchen towel and pat them dry on all sides. Add 2 tablespoons of the butter to the preheated pan. After the butter has melted, add the potatoes in a single layer.
3. Sear the potatoes until well browned on the bottom, about 5 minutes. Using tongs or a pair of forks, flip the potatoes and sear on the other side until browned, about 5 minutes more.

To brown the garlic

1. Transfer the potatoes to a side dish.
2. Reduce the heat to medium-low.
3. Add the remaining 4 tablespoons of butter along with the garlic, salt and pepper. Sauté until the garlic is aromatic but not browned, about 1 minute.

To braise the potatoes and finish

1. Return the potatoes back to the skillet in a single layer.
2. Pour the broth over the potatoes. Use a spoon to baste the potatoes with the cooking liquid, making sure to spoon some bits of garlic on top of each slice of potato.
3. Transfer the pan to the oven.
4. Bake until the potatoes are tender in the middle and the broth has simmered off, leaving only butter in the skillet, 35 to 40 minutes.
5. Bast the potatoes again about halfway through the cooking time. Add some fresh rosemary if using. 
6. Test the potatoes for doneness with a paring knife: when it goes through a potato easily and with little resistance, they are ready.
7. Remove the pan from the oven and baste the potatoes with the garlic butter one last time.
8. Sprinkle with fresh parsley and serve.

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ChefSecret:  Yukon Gold is a waxy variety of potato. They do well with longer cook times than Russet potatoes.
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Quip of the Day:  In the late 1950, Russia decided to launch a satellite full of  potatoes into orbit. It was called spudnik.
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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, 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 #BraisedGarlicPotatoes #YukonGold #SpiceWorldGarlic #RoastedGarlic Potatoes #ChristmasDinner #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I found this cocktail on Difford’s Bar Guide and thought it was perfect for the Christmas season. It’s just so cute—you can’t help but smile. 
 
The EOS cocktail is Elderflower liqueur), Orange liqueur, The (tequila), Sherry is for naughty elves to share while planning mischievous Christmas enactments.
 
Judicious elves take delicate sips so as not to disturb this cocktail's rich, fruity red base, while naughty elves sip, swirl and even stir their cocktail to turn it sweet and pink. However, very naughty elves enrich their Elf On The Shelf cocktail with red crème liqueurs such as cassis, framboise or fraise in place of non-alcoholic grenadine. They're so naughty---naughty as the elves themselves!
 
Actually, this is not a product of Santa's workshop but was created in November 2023. What started as a children's picture book in 2005 has become a nightly drama enacted by parents worldwide from Thanksgiving to Christmas Eve. The book The Elf on the Shelf: A Christmas Tradition was written by Carol Aebersold and her daughter Chanda Bell and illustrated by Coë Steinwart. Their Christmas-themed story revolves around elves who report to Santa which children are naughty and those who are nice during the lead-up to Christmas. Each night, parents dream up an elf-like act of mischief and then position an elf at the crime scene for their children to discover in the morning. However, children can't touch the elf, or it will lose its magic. The Elf On The Shelf cocktail will never lose its magic.
 
Ingredients 
1-1⁄3 ounce Patrón Silver blanco tequila
1⁄2 ounce Lustau Jarana Fino Sherry
1⁄2 ounce Elderflower liqueur
1⁄4 ounce Cointreau triple sec liqueur
1⁄2 ounce Monin Grenadine Syrup
1 mint leaf garnish
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side. Pre-chill a Nick & Nora Glass.
2. Prepare the garnish of small mint leaf from the tip of a sprig.
3. Stir the tequila, sherry, Elderflower liqueur and the Cointreau with ice.
4. Strain the cocktail into the chilled glass.
5. Pour half-a-bar spoon of grenadine into center of cocktail which should sink to the bottom of the glass to form a suitably red Christmassy base.
6. Garnish the tip of a mint sprig.

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ChefSecret:  A Nick & Nora glass is a stemmed glass with an inverted bowl, mainly used to serve straight-up cocktails. The glass is similar to a cocktail glass or martini glass. Use of the glass became widespread beginning in the late 1980s.
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Quip of the Day:  Q. Why did the elf sit on the shelf? A. He wanted a higher position.
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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, 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 #HappyHour2025 #MerryChristmas #ElfOnTheShelfCocktail #Tequila #Sherry #ElderflowerLiqueur #Cointreau #TripleSec #Nick-NoraGlass #HolidayHappyHour #Cheers #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

​                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’?  My zucchini casserole is perfect for using up all that summer zucchini you’ve got in your freezer, or fresh zucchini from the market.
 
If you like potatoes au gratin, my zucchini casserole is like a green veggie version of the potatoes, but with a cheesier, creamier sauce. The combination of Swiss, Gruyere, and Brie cheeses make it rich and nutty. Most of the time to make this dish is hands-off, and it uses simple ingredients you’ll find at any grocery store.
 
Yes, it’s a cream sauce, but it also has plenty of vegetables and goes great with roasted turkey, prime rib, or whatever you’re serving this year. This recipe requires a good amount of zucchini. Three or four to be exact!
 
The term “au gratin” is widely recognized in culinary circles and among food enthusiasts, referring to a dish topped with a crust of cheese, breadcrumbs, or both, and then baked or broiled until golden brown and crispy. However, the origins of this cooking technique and its name are less commonly known.
 
The concept of au gratin cooking has its roots in medieval European cuisine, particularly in the regions that are now France and Italy. During this period, cooks would often top dishes with a mixture of cheese, breadcrumbs and spices to add flavor and texture. However, the modern version of au gratin, as we know it today, is more closely associated with French cuisine, where it became a staple technique in many traditional French recipes.
 
Prep time:  15 minutes
Cook time:  45 minutes
Yield: 6 to 8 Servings
 
Ingredients 
3 pounds zucchini, sliced or cubed
4 large beaten eggs
1/2 cup whole milk
1/4 cup chopped parsley
1/2 pound cubed Monterey jack cheese,
1/2 pound cubed medium sharp cheddar cheese
1 teaspoon kosher salt
2 teaspoons baking powder
1 cup herbed/flavored breadcrumbs
2 tablespoons unsalted butter, plus more for pan prep

Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F. 
3. Cube or slice the zucchini and steam until just barely tender. 
4. Plunge the zucchini into ice cold water to stop the cooking process and set the color. Drain thoroughly.
5. Combine the eggs, milk, parsley, cheeses, salt and baking powder. 
6. Add the zucchini to the egg mix and mix well. 
7. Transfer the mixture to a buttered casserole dish that has been dusted with half the breadcrumbs. 
8. Sprinkle the top with the remaining breadcrumbs and dot with butter. 
9. Bake for 45 minutes or until cooked through and lightly browned.

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ChefSecret:  Make clean up a breeze by using a foil liner in the baking pan.
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Quip of the Day:  Q. How do zucchinis stay in shape? A. They play squash!
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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, 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 #ZucchiniAuGratin #Zucchini #MontereyJackCheese #ChristmasDinner #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025