How you doin’? Butter tarts are a Canadian staple. My English Butter Tarts are fantastic with a sweet, homemade crust, but are my favorite treat to whip up quickly when I have shells pre-made. A fantastic spring or Easter treat, they're delicious with a cup of tea.
 
Butter tarts are a quintessential Canadian dessert, with their roots traced back to Ontario. The earliest known recipe was published in 1900 in a cookbook from Barrie, Ontario, entitled "The Women's Auxiliary of the Royal Victoria Hospital Cookbook.” This recipe is often cited as the first printed version, but the creation of butter tarts likely predates this publication.
 
The development of butter tarts is believed to be influenced by the arrival of young women from France to Quebec between 1663 and 1673. These women brought traditional recipes that evolved over time, adapting to the ingredients available in Canada. The butter tart is thought to be a variation of the sugar pie, a simple dessert made with similar ingredients.
 
Today, butter tarts are celebrated as a symbol of Canadian cuisine, particularly in Ontario. They are enjoyed across the country and have become a staple at family gatherings and special occasions. Various festivals and tours, such as the Butter Tart Festival in Midland, Ontario, highlight their popularity and cultural importance.
 
Prep time:  10 minutes
Bake time:  25 minutes
Additional:  10 minutes
Yield:  24 2-inch tarts or 1 9-inch deep dish pie shell
 
Ingredients 
24 (2 inch) unbaked tart shells
1 cup brown sugar
1 cup light corn syrup (I prefer Karo corn syrup)
1/2 cup melted unsalted butter
3 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400⁰ F.
3. Place the tart shells on a baking sheet.
4. Bake the tart shells in the preheated oven until the edges of the crust are golden, about 10 minutes. Remove the baking sheet from the oven. Set aside.
5. Lower the oven temperature to 350⁰ F. Position a rack in the upper 1/3 of the oven.
6. Whisk the brown sugar, corn syrup, butter, eggs, vanilla extract and salt together in a bowl until smooth.
7. Fill the pastry shells with the custard mixture about 2/3-full.
8. Bake in the preheated oven until the filling foams and is bubbly and golden, about 15 minutes.
9. Remove the pan and cool for a few minutes on a wire rack; serve warm or at room temperature.

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ChefSecrets:  They are called Butter Tarts for a good reason—Do not substitute anything  for the butter; this will affect the taste and consistency. Margarine will make them oily and wet.  Good Canadian Butter Tarts should have a light brown, bubbly, soft-crust, and should be gooey, with a bit of liquid (syrup) inside. They should not be jelly-like, or 'jammy'. The tarts will fall as they cool. Similar butter tarts are seen in other cultures—Dan Tat in Cantonese Dim Sum Restaurants and Pastéis de Nata in Portuguese specialty bakeries.
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Quip of the Day:  I threw a custard pie at my soon-to-be ex-wife after we had an argument. She took me to court over who should look after the kids after we divorced.
She got custard-y
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #CanadianButterTart #ButterTart #DanTat #EggCustardTart #EasterDessert #HappyEaster #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? We’re just passed St. Paddy’s Day, and Easter is early this year—in fact it’s right around the corner –April 5th. Do you know where your bunny is? 
 
Here’s my Bunny Hop Punch, a bright pitcher cocktail that fits perfectly with Easter celebrations and spring gatherings. Instead of individual drinks, this recipe brings together vodka, peach schnapps, raspberry lemonade, citrus slices, and sparkling soda in one easy pitcher. The result is a fruity, refreshing punch that feels light, colorful, and perfect for sharing with guests.
 
The Bunny Hop Punch was first introduced for Easter brunch at my Fanny’s Fish Market restaurant. I wanted something festive yet simple so I could spend more time talking with our guests. We served a pitcher for each table. When the pitcher came to the table filled with lemon slices and fresh raspberries, it quickly became the center of attention. Bunny Hop Punch is easy to prepare and ideal for brunch tables, garden parties, and relaxed Easter celebrations.
 
Prep time: 10minutes
Yield:  6 to 8 servings
 
Ingredients
8 ounces vodka (inexpensive)
8 ounces peach schnapps
2 ounces lemon juice
8 ounces raspberry lemonade
16 ounces club soda (or lemon-lime soda for a sweeter version)
1 cup fresh raspberries
1 lemon sliced into wheels
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large pitcher, combine the vodka, peach schnapps, lemon juice, and raspberry lemonade.
3. Stir well to mix everything together. If not serving immediately, place the pitcher in the refrigerator to cool.
4. Right before serving, add ice to the pitcher and top with club soda.
5. Add fresh raspberries and lemon wheels. Set some aside to garnish each glass.
6. Stir gently so you keep the bubbles.
7. Pour into a rocks glass with fresh ice and garnish with raspberries and a lemon wheel.
8. Serve immediately and enjoy your Bunny Hop Punch!

ChefSecret: Chill the ingredients beforehand so the punch stays cold longer. Add the soda right before serving to keep the bubbles fresh and bright. Use fresh raspberries instead of frozen for the best flavor and color.
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Quip of the Day:  Q. Where does the Easter Bunny eat breakfast?  A. At IHOP!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.  We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #Vodka #PeachSchnapps #RaspberryLemonade #BunnyHopPunch #Raspberries #Lemons #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? St. Patrick’s Day is tomorrow so you still have time to whip up this delightful dessert. It works well as morning coffee companion, too!
 
This take on a traditional Irish apple cake uses a mix of whole-wheat and all-purpose flours in the base, while yogurt adds richness. Tart Granny Smith apples provide a fresh, sweet-tart bite in every slice. A buttery oat streusel topping brings crunch and warmth to this cozy dessert, perfect with a cup of tea or a shot of Irish whisky.
Prep time:  20 minutes
Bake time:  45 minutes
Cool time: 1 hour
Yield:  8 servings
 
Ingredients 
For the cake
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup room temperature whole-milk Greek-style yogurt
2 large room temperature eggs
2 teaspoons pure vanilla extract
1 teaspoon lemon juice
1 pound Granny Smith apples, unpeeled, cut into half-inch pieces
 
For the Streusel topping
6 tablespoons melted unsalted butter
1/2 cup light brown sugar
1/2 cup old-fashioned rolled oats
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon almond extract
 
Directions
To make the apple cake

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. Coat a 9-inch springform pan with cooking spray.
4. Whisk the whole-wheat flour, 1 cup all-purpose flour, baking powder, baking soda, salt, and cinnamon and nutmeg together in a medium bowl.
5. In a separate large bowl, combine softened butter and granulated sugar; beat with an electric mixer on medium speed until fluffy, about 1 minute.
6. Add the yogurt, eggs, vanilla and lemon juice; beat just until combined.
7. Add the flour mixture and beat until just incorporated.
8. Fold in the chopped apples.
9. Transfer the batter to the prepared pan and smooth off the top.

To make the streusel topping

1. Combine the melted butter, brown sugar, oats, 1/4 cup all-purpose flour, cinnamon and almond extract in a small bowl; stir until no dry spots remain.
2. Crumble evenly over the batter in the pan.
3. Bake until a toothpick inserted in the center of the cake comes out clean with only a few crumbs and the top is golden brown, about 45 minutes.
4. Transfer to a wire rack and cool completely in the pan, about 1 hour.

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ChefSecret:  This cake can be stored at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days.
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Joan’s Quip of the Day:  Q. What do you call an Irishman who bounces off walls? A. Rick O’Shea.
Ed’s Quip of the Day:  Two Irishmen walk out of a pub… hey, it could happen!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #IrishAppleCake #GrannySmithApples #Yogurt #StPatricksDay #Cake #CoffeeCake #Streusel #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? St. Paddy day is just around the corner (March 17th) and if you’ve been searching for a healthy and hearty beef stew recipe that delivers on comfort, look no further.
 
My one-pot Guinness Irish Beef Stew is packed with veggies and rich meaty flavor. I make my Irish beef stew recipe with Guinness—a dark, malty Irish stout—to keep it authentically Irish. Serve with a side of Irish soda bread to sop up the leftover juices, or with a side of
St. Paddy’s Day Irish Baked Mashed Potatoes… recipe on Wednesday. Yes, I know that’s double the potatoes, but is that a bad thing?
 
Prep time:  35 minutes
Additional time:  1 hour 25 minutes
Yield:  6 servings

Ingredients 
2-1/4 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons canola oil, divided
1 cup chopped yellow onion
3 medium carrots, diagonally sliced into 1-inch pieces
3 stalks celery, diagonally cut into 1-inch pieces
1 tablespoon tomato paste (I use the tube stuff)
1 12-ounce bottle Guinness stout
2 teaspoons chopped fresh thyme
4 cups low-sodium beef broth
1-1/2 pounds halved baby Yukon Gold potatoes
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Sprinkle the beef all over with salt and pepper and rub it in.
3. Heat 1 tablespoon oil in a large heavy pot over medium-high heat.
4. Add half of the beef; cook, turning each piece to brown on 2 or 3 sides, about 3 minutes per side.
5. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.
6. Add the onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes.
7. Add the tomato paste; cook, stirring constantly, for 1 minute.
8. Add the Guinness and thyme; cook, scraping the bottom of the pot to release any browned bits of flavor, until the liquid is slightly reduced, about 2 minutes.
9. Add the broth and the beef (with any accumulated juices in the bowl); bring the mixture to a boil over medium-high heat.
10. Reduce the heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes.
11. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.
12. Whisk the cornstarch and cold water together in a small bowl.
13. Increase the heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes.
14. Remove from the heat and stir in the parsley.
15. If desired, garnish with additional parsley.
16. You can freeze any leftovers, if any, for up to six months.

ChefSecret:  Chuck roast is not considered one of the leaner cuts of beef, but it works well in recipes that require a longer cooking time—the fat helps keep it tender. For this recipe, I suggest trimming visible fat on the outside of the roast, which helps cut down on the amount of fat you consume. This stew is perfect for making the day before serving, so you can have plenty of time with family and friends. You can refrigerate the stew in an airtight container for up to 3 days or freeze it for up to 6 months. Actually, it tastes better the second day.
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Quip of the Day:  Guinness Stout is proof that the Irish know how to pour happiness.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #GuinnessIrishBeefStew #Guinness #IrishBeef Stew #StPatricksDay #Dinner #Beef #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? This Italian Love Cake might look complicated, but as striking as it looks, the layers are easy to pull together.
 
Actually, Italian Love Cake was invented in the USA along with many of the other magic layer cakes. It uses ricotta cheese, a classic Italian ingredient used in many Italian cheesecake desserts.
 
Here’s how it all comes together… A ricotta cheese filling is layered over a chocolate cake batter, and as the cake bakes, the ricotta layer sinks to the bottom and the chocolate cake rises to the top—it’s magic. The cake is topped with a whipped chocolate topping that tastes light and indulgent. The finished cake has three eye-catching layers that look much harder to achieve than they actually are.
 
You can bake my Italian Love Cake with your own favorite chocolate cake or, do what I do when I’m short on time—take a couple of shortcuts with chocolate cake mix and chocolate pudding mix.
 
Italian Love Cake is a perfect dessert for making ahead of time… and perfect for Valentine’s Day. You can make the whole cake from start to finish in one day and hold it in the fridge overnight, or you can bake, cool, and refrigerate the cake, then add the topping just before serving.
 
Prep time:  30 minutes
Bake time:  45 minutes
Cooling and chilling time:  8 hours
Yield:  15 servings / 1 9x13-inch cake
 
Ingredients 
For the chocolate cake layer
Nonstick cooking spray
1 (15.25-ounce) box chocolate cake mix (I prefer Duncan Hines)
1 cup room temperature black coffee
3 large eggs
1/2 cup vegetable oil
 
For the ricotta filling and chocolate topping
1 (32-ounce) container whole-milk ricotta cheese
4 large eggs
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
 
For the chocolate topping
1-1/2 cups cold heavy whipping cream
1 (3.9-ounce) package instant chocolate pudding mix (I prefer Jello)
1-1/2 cups cold whole milk
Garnish with a chocolate dipped strawberry
 
Directions

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

To mix the cake batter

1. In a large bowl, combine the cake mix, coffee, eggs and oil.
2. Beat the cake batter according to the package directions and set aside.

To make ricotta filling

1. In a second large bowl, combine the ricotta, eggs, sugar and vanilla extract.
2. Beat with a hand mixer on low speed until the mixture is homogeneous, about 1 minute.
3. Scrape the sides of the bowl and ensure everything is fully mixed.

To assemble the layers

1. Scrape the cake batter into the bottom of the prepared cake pan in an even layer.
2. Spoon the ricotta mixture over the chocolate cake batter, starting at the edges and working your way to the middle. Use an offset spatula to spread the ricotta filling into an even layer, fully covering the cake batter.

To bake the cake

1. Bake the cake until the chocolate cake layer has risen to the top of the cake and a knife inserted into the center comes out clean, 45 to 60 minutes. The ricotta mixture may stick to the knife slightly but shouldn’t be wet.
2. Be careful not to overbake this cake. Remove the cake from the oven when a knife comes out clean.
3. Cover the cake with foil in the last 15 minutes if you notice the edges browning.
4.  Place the cake on a cooling rack and cool until the pan is no longer warm, 1-1/2 to 2 hours.

To make the pudding topping

1. In a clean large bowl, whip the cold heavy cream on medium speed to stiff peaks, about 2 to 3 minutes, and set aside.
2. Pour the pudding mix into a medium bowl and whisk to remove any clumps.
3. Pour in the cold milk and whisk until smooth and thick, about 2 minutes.
4. Fold half of the whipped cream into the pudding mixture.
5. Once the first half has been incorporated, fold in the remaining whipped cream. The mixture should be completely homogeneous and fluffy.

To finish the cake

1. Spread the chocolate topping evenly over the cooled cake. Cover in plastic wrap and refrigerate until fully chilled, at least 8 hours or overnight.
2. Once the cake is thoroughly chilled, cut into squares and serve. Store leftovers covered in the refrigerator for up to 5 days.

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ChefSecret:  Boxed chocolate cake mixes are generally pretty similar. The only one I would avoid using in this recipe is the Betty Crocker cake mix that includes pudding—it tends not to rise over the ricotta mixture as well as other chocolate cake mixes.
 
Whole-milk ricotta cheese is ideal for this recipe. It’s the creamiest and tastes the best in the finished dessert. Make sure to whip the ricotta mixture on low speed. You want it to stay dense so that it falls to the bottom of the cake during baking.
 
The cake can become overbaked at the edges if the batter isn’t covered in a thick layer of ricotta, so I like to start spooning the ricotta mixture along the edges first and work my way into the center. Then, I use an offset spatula to ensure the layer is even before baking it.
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Quip of the Day:  How to you silence an Italian? You tie their hands behind their back!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #ILoveItalianLoveCake #RicottaCheese #ChocolateCake #ChocolatePudding #WhippedCream #MagicCake #HappyValentinesDayDessert #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026

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
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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.

#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!

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