How you doin’? When Joan and I were the cohosts of The Food Show on ABC we developed a Holiday Cookie Exchange for our audience. You’ve got to remember… this was before the internet and if people wanted to participate, they had to send in their recipes via snail mail! We published a book with all the recipes and each participant received one.
 
When the listener recipes were received, they were reviewed by our executive research and development team and turned over to the chefs in the Perspectives’ Kitchen to test bake. It was a fun time in the kitchen for all with Christmas Carols playing and a big tree off in the corner—everyone couldn’t help but get into the holiday spirit.

This recipe is an old family heirloom recipe that was made by my mother. I got this recipe from my brother, Roy, and have rewritten it pretty much the way it was originally received from her old friend, Amy Gollins. I cleaned it up a little bit to make it more understandable.
 
As a kid, I watched my mother make this recipe and I even helped roll them out many times. I seem to remember she sometimes added sour cream to the dough, sometimes cream cheese and on one occasion some soapy dish water! It didn’t make any difference to her; she still baked them.
 
Prep time:  1 hour
Chill/proof time:  8 to 10 hours
Bake time:  15-20 minutes
Yield:  3 dozen Rugelach
 
Ingredients 
1/2 pound butter
3 egg yolks
1/2 cup half & half
2 (0.25-ounce) packets of yeast
1 tablespoon granulated sugar
3 cups all-purpose flour
 
Cinnamon-Sugar Ratio
1 cup granulated sugar
4 tablespoons cinnamon
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Mix the butter with the egg yolks.
3. Gently warm the half & half.
4. Dissolve the yeast in the warm half & half.
5. Add 1 tablespoon sugar to the eggs and butter mixture.
6. Add the half and half/yeast mixture.
7. Add in the flour until just mixed. Do not overmix.
8. Roll the dough into a ball.
9. Divide the ball into 4 pieces and roll each smaller ball before flattening them into a round disk.
10. Wrap each dough disk with food film.
11. Place the dough disks in the refrigerator overnight.
12. Preheat an oven to 350⁰F.
13. Coat your baking pan with shortening.
14. Spread a board with cinnamon-sugar.
15. Roll out the dough and spread with more cinnamon sugar.
16. Roll each ball into a flat circle and cut into 6 triangle pieces.
17. Starting with the wide end of the triangle, roll each piece up so that the point is on top. Place it onto the baking pan.
18. Bake the Rugelach for 15-20 minutes.
19. Remove them from the sheet pan while the Rugelach are still hot to prevent them from sticking.

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ChefSecret:  Not included in the original recipe… mom would whip up 6 egg whites with a cup of sugar and slather that onto the rolled-out dough before cutting and rolling into cookies.  She would let the dough rise for 20 minutes, baking them for 25 minutes until done. Feel free to add nuts, mini chocolate chips, even some jam to your taste.
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Quip of the Day: “Never make Mother mad! She can remember stuff that hasn’t even happened yet.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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.

#Dessert #Cookies #Rugelach #HolidayRecipes #ChristmasCookies #ChanukahCookies #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? It’s beginning to look a lot like Christmas—my favorite time of year. Great meals, wonderful baked goods and a fantastic winter wonderland cocktail.
 
Meet my Gingerbread Martini. This cocktail emerged as a creative twist on classic holiday flavors, capturing the essence of gingerbread in a smooth, festive cocktail at my Palm Grill Restaurant.
 
I was inspired by the nostalgic tastes of gingerbread cookies—packed with spices such as ginger, cinnamon, and molasses. My Gingerbread Martini will quickly become a popular choice for your holiday celebrations.  It is a festive cocktail that combines flavors reminiscent of gingerbread cookies, often made with ingredients like vodka, Baileys Irish Cream, and gingerbread syrup. It’s a cocktail that feels festive from the first sip. It is perfect for cozy gatherings or special celebrations; this cocktail is a quick way to add a little holiday magic to any occasion.
 
Here’s how to easily make this delicious cocktail at home.
 
Prep time:  5 minutes (when the gingerbread syrup is made ahead of time)
Yield:  1 serving

Ingredients 
2 ounces vanilla vodka (from freezer)
1 ounce dry vermouth (chilled)
1 teaspoon amaretto
1⁄2 teaspoon gingerbread syrup (I prefer Monin) or see my recipe below
2 ounces cream or half n’ half
6 drops Bob's Ginger Bitters
Add a swirl of whipped cream on top for a creamy finish.
Gingerbread cookie for garnish
Consider a sprinkle of colorful holiday sprinkles over the whipped cream for a fun, festive look.
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Freeze a coupe or martini glass .
3. Prepare the garnish of gingerbread or ginger cookie.
4. In a cocktail shaker and shake all the ingredients with ice.
5. Strain into a frosty glass.
6. Garnish with gingerbread or ginger cookie rested on the rim or add a swirl of whipped cream on top for a creamy finish.

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ChefSecret:  For a special touch, dip the rim of your martini glass into a bit of gingerbread syrup. Then, press the rim into a plate of crushed gingerbread cookies or graham crackers for a sweet, spiced coating that complements the cocktail’s flavors.
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                                                       Gingerbread Syrup
Making homemade gingerbread syrup is quick and simple, adding authentic flavor to your Gingerbread Martini.

Ingredients 
For the homemade gingerbread syrup
1 cup sugar – to sweeten and thicken the syrup.
1/2 cup water – to dissolve the sugar and carry the flavors.
2 teaspoons ground ginger – for that classic gingerbread spice.
1 teaspoon molasses – adds a rich, deep flavor.
1 cinnamon stick or 1 teaspoon ground cinnamon – for a warm, spiced aroma.
 
Directions
To make the homemade gingerbread syrup

1. In a small saucepan, add the sugar, water, ginger, molasses and  cinnamon stick (or 1 teaspoon ground cinnamon, if preferred).
2. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves fully.
3. Once boiling, reduce the heat to low and let the syrup simmer for about 5 minutes. This allows the flavors to blend and the syrup to thicken slightly.
4. Remove the saucepan from the heat and let the syrup cool completely. Allowing it to cool helps the flavors deepen.
5. Pour the cooled syrup through a fine mesh strainer into an airtight container to remove any cinnamon stick pieces or ginger particles.
6. Store the syrup in an airtight container, like a mason jar, in the refrigerator for up to two weeks.

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Quip of the Day:  Why did the gingerbread man go to school? Because he wanted to be 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 #GingerbreadMartini #Gingerbread #Martini #Vodka #Vermouth #Amaretto #GingerBitters #HolidayHappyHour #Cheers #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Many years ago, Leon Askin invited me over for a Chanukah dinner. I had just designed a theatre production that he directed. He promised me a great brisket and the best potato latkes (potato pancakes) I ever tasted. Leon was an Austrian-Jewish actor best known in North America for portraying the character General Burkhalter on the TV situation comedy Hogan's Heroes.
 
I like potato latkes. They are made with potatoes and both green and yellow onions—sweet, lightly pungent, savory with a wonderfully soft and crispy texture —what could be better?
 
Potato latkes are traditionally served with applesauce, but the fully loaded version goes a little overboard with crème fraîche, lox, salmon caviar and chives. The toppings are usually set on the table to let the guests build their own latkes.
 
Just what is Chanukah? It is a Jewish festival commemorating the recovery of Jerusalem and subsequent rededication of the Second Temple at the beginning of the Maccabean revolt against the Seleucid Empire in the 2nd century BCE. I hope I got that right.
 
The festival of lights lasts for eight nights and days and is observed by lighting the candles of a menorah. Each night, an additional candle is lit until all eight candles are lit together on the final night of the festival.
 
Chanukah has attained major cultural significance in North America and elsewhere, especially among secular Jews, as it often occurs around the same time as Christmas during the holiday season giving license to celebrate with great food and gift giving.
 
Prep time:  20 minutes
Cook time:  5 to 7 minutes
Yield:  5 servings
 
Ingredients 
1 cup coarsely shredded yellow onion
2-1/2 pounds russet baking potatoes, peeled and coarsely shredded
1/2 cup finely chopped green onions (tops and bottoms)
2 large beaten eggs
1/4 cup matzo meal (or all-purpose flour)
3 tablespoons melted unsalted butter, cooled slightly
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
Vegetable oil, for flat frying
 
Applesauce, crème fraîche, lox, salmon caviar, and chives, for toppings
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Using a kitchen towel, squeeze the water out of the shredded yellow onions.
3. In a colander set over a large bowl, toss the shredded potatoes with the onion and squeeze them dry. Let the vegetables drain for 2 to 3 minutes.
4. Combine the potatoes, onion, eggs, green onions, matzo meal, butter, salt, pepper and baking powder and mix well; set aside.
5. In a large flat skillet, heat a 1/8-inch layer of oil over moderately high heat until shimmering.
6. Scoop 1/4-cup mounds of the potato latke mixture into the skillet, about 2 inches apart, and flatten slightly with a spatula.
7. Fry the latkes, turning once, until golden and crisp, 5 to 7 minutes.
8. Transfer the latkes to paper towels to drain and then transfer them to a heated platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed.
9. Serve the latkes with applesauce, crème fraîche, smoked salmon, salmon caviar and chives.

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ChefSecret:  The real secret to a crisp latke is to drain the water the onion and potatoes once you’ve sliced them. Here, we save the starchy paste the potatoes create, and fold it back into the veggies with a handful of matzo meal. The result is a latke that fries up golden brown and crispy at the edges—and sturdy enough to hold up under all kinds of delicious garnishes. The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° F oven.
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Quip of the Day: Three high rise construction workers were sitting on top of a high rise eating lunch. The first builder opens up his lunch pail and says, "if I get a turkey sandwich one more time, I'm gonna jump off this building and kill myself". The second builder opens up his lunch box and says, “if I get a polish sausage again, I'll join you and jump off this building and kill myself." The third worker opens his lunch box and says, “if I get potato pancakes again, I'll join you two and kill myself as well.”

The next day at lunch the first worker opens his lunch box shows the other guys a turkey sandwich and jumps and kills himself. The second worker opens his lunchbox, shows the remaining worker his polish sausage and jumps off the building and kills himself. The third worker opens his lunch and sees that it’s potato pancakes again, he throws the lunchbox off the building and jumps off and kills himself.

About a week later at one of the funerals the wife of the first worker says, "God had I known he wanted something other than a turkey sandwich, I would have made him something else!" The wife of the second worker says, "Oh me too, had I known he had grown tired of polish sausage I could have made him anything else!" The third wife says, "Stupid jerk, he always made his own lunch."
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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.

#Entrees #Sides #PotatoLatkes #Latkes #LeonAskin #GeneralBurkhalter #HogansHeroes #HappyChanukah #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? The first day of Chanukah is December 15. Now I always get this confused. Does this mean the night of Chanukah is the night before on December 14th? I leave it to you to figure it out. Whenever it starts, my holiday-worthy whole beef brisket, braised in an oniony broth with sweet herbs and spices, is the perfect addition to the menu.
 
This brisket recipe is tender and beefy, served with a sweet and savory braising liquid. The recipe is simple but requires a time commitment so that there is enough time to cook it properly. The secret to tenderizing this notoriously tough cut of meat is cooking it for a long time—six-and-a-half hours at a low temperature. It may take all day, but it's worth it for the juicy, flavorful brisket that makes a perfect centerpiece for a Chanukah table.
 
Brisket is one of the tougher cuts of beef; cooking it low and slow helps break down the connective tissue. In my brisket recipe, I like to roast the whole cut, fatty cap and all, which keeps everything moist as it cooks. The meat is quickly browned on the stove, then cooked in the oven at just 300° F in a braising liquid of beef stock, vinegar, tomato puree and aromatics. Braising in the rich liquid for six-and-a-half hours keeps the brisket moist and tender. Tent the brisket with foil before cooking to protect it from the direct heat which can dry out the meat.
 
Allow the brisket to rest before slicing and serving; this will help the juices redistribute so they stay inside the meat instead of being released when you cut into the meat. Serving the brisket with its pan juices adds even more moistness and flavor.
 
For best results the brisket should be dry-rubbed with the spice blend just about an hour before cooking. That will allow enough time to flavor the meat and let your refrigerated brisket come to room temperature, but not so long that the salt will start to draw out the moisture from the brisket and make the meat drier.
 
Prep time:  1 hour 10 minutes
Passive cooking time: 6 hours 30 minutes
Yield:  10 to 12 servings
 
Ingredients 
For the brisket rub
2 tablespoons dried thyme
2 tablespoons sweet paprika
2 tablespoons dried sage
1 tablespoon freshly ground black pepper
1 tablespoon fine kosher salt, plus more for seasoning
1 (10-pound) whole beef brisket
 
For the brisket prep
1/4 cup grapeseed oil
8 medium onions (3 pounds), sliced
1/2 teaspoon salt
2 cups beef stock or low-sodium broth
1 cup aged red wine vinegar
1 cup tomato puree
10 garlic cloves, peeled
1 teaspoon black peppercorns
1 bay leaf
3 fennel bulbs, each cut through the core into 1 1/2-inch wedges
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a bowl, whisk the thyme with the paprika, sage, ground black pepper and salt. Rub the spice mixture all over the brisket and let stand at room temperature for about 1 hour.
3. Preheat an oven to 300° F.
4. In a large flameproof roasting pan set over two stove burners, heat the oil.
5. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large sheet pan.
6. Add the onions and salt to the roasting pan on the stove.
7. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes.
8. Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf; bring to a simmer.
9. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.
10. Tent the brisket with foil and transfer the roasting pan to the oven; cook for about 6 hours and 30 minutes, until very tender.
11. Transfer the brisket to a cutting board, tent with foil, and let it rest for 20 minutes.
12. Skim the fat off the braising liquid and discard the bay leaf.
    
13. Slice the meat and transfer it to a platter. Slicing this unwieldy cut of meat requires a long, sharp, well-balanced knife. Be sure to slice against the grain for the most tender meat.
14. Serve with the pan juices and vegetables.

                               Look for more Chanukah Holiday Recipes to follow in the next few blogs.
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ChefSecret: Though this recipe only requires about an hour or so of active work time, cooking brisket is an all-day affair. Make sure you leave enough time for a six-and-a-half hour braise, plus time to rest the brisket and prepare the broth and vegetables.
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Make it ahead
To prepare the brisket ahead of time, finish cooking the brisket and vegetables and slice the brisket as directed above. Carefully place the brisket in a container and refrigerate in the braising liquid overnight. When ready to serve, reheat it gently before serving.
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Quip of the Day:  A Jew, a Muslim, a Hindu, and an Atheist are asked to help decorate a Christmas Tree.
The Jew says, “My faith believes that Christ was just a really smart guy, but we don’t celebrate Christmas. I’ll put 7 candles on the tree to represent the Menorah” and he agrees to help.
The Muslim says, “My faith believes Christ was a holy guy, just not THE holy guy, so we don’t celebrate Christmas. I’ll point ornaments to the east; I can use it to tell me which direction to pray in” and he agrees to help
The Hindu says, “Christ is basically an incarnation of Krishna, and we are always happy to have a religious festival as long as there are food and sweets”, and he agrees to help.
The Atheist says, “I don’t believe in your Christ or your god and I think you guys are all a bunch of jerks for believing in some random magic man in the sky created the world, but I’ll help because otherwise Santa’s going to leave me crappy presents again.”
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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.

#Entrees #Brisket #HanukkahRecipes #BeefBrisket #HappyChanukah #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Warm crispy bacon is the star of this simple spinach salad. This is one of those epic, non-composed, dressy dishes that I first tasted prepared tableside at Stear’s for Steaks on Restaurant Row in Beverly Hills. I was hooked on this smoky, tangy dressing drizzled over crisp (soon to be wilted) greens. Honestly, it’s been a staple in my kitchen ever since, especially when I want something quick yet impressive.
 
The bacon fat is what makes this salad very special.  With spinach as its main ingredient, you would think it would be very healthy until it is dressed in a hot bacon dressing which slightly wilts the spinach. Popular in the 1970s and into the 1980s, I am reintroducing this classic version to a new generation in my blog.
 
Prep time:  15 minutes
Yield: 4 to 6 Servings
 
Ingredients 
1 pound fresh spinach
1/2 cup sliced green onions
1/8 teaspoon freshly ground black pepper
5 slices diced crispy bacon
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 coarsely chopped hard cooked egg
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Wash the spinach thoroughly to get rid of any sand. 
3. Discard the stems and any discolored leaves. 
4. Pat the spinach dry and tear piece into a bowl. 
5. Add the green onions and sprinkle the greens with pepper. 
6. Chill the bowl in a refrigerator.
7. Just before serving, fry the bacon pieces in a sauté pan or electric skillet until crisp-cooked. Do not drain.
8. Add the vinegar, lemon juice, sugar and salt. Mix well.
9. Remove the dressing from heat. 
10. Pull the bowl of spinach from the refrigerator. Drizzle the contents of the sauté pan over the bowl of spinach.
11. Toss the spinach with the warm dressing just till the leaves are coated and slightly wilted. 
12. Plate the wilted, dressed spinach and sprinkle with hard cooked eggs.

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ChefSecret:  I’m showing the basic salad, but you can up the ante by adding rich red tomatoes, tender mushrooms, fresh red onion and toasty croutons for a hearty salad your whole family will enjoy.
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Quip of the Day:  What did the spinach say to the celery? Stop stalking me, I’m all about that green life!
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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.

#Salads #WiltedSpinachSalad #WarmBaconDressing #HolidaySalad #Spinach #Bacon #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

#Salads #WiltedSpinachSalad #WarmBaconDressing #HolidaySalad #Spinach #Bacon #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’?  A holiday dinner is not complete without a slice of pie.  In the history of my blog there are recipes for great apple and pecan pies, but the most memorable holiday dessert ever is my Pumpkin Pie Soufflé.
 
The idea came from Julia Child who was a frequent guest on The Food Show—the program that Joan and I hosted on ABC for 5 years. Julia was a lady larger than life, and we just loved having her on the show. She told us about her Fluffy Pumpkin Pie that was featured in her 1989 classic, The Way to Cook. I’d never heard the word fluffy used to describe pumpkin pie, so I was intrigued!
 
After trying the recipe a few times, I discovered that making the filling for this recipe didn’t seem all that difficult. And you know what? It wasn’t. It just has a very clever trick.
 
Keep reading and I will tell you what the secret is. To give the pie filling a light, airy quality, you must separate the eggs and fold in whipped egg whites just before baking. Also, you must start with a hot oven, reducing the temperature periodically. These two tips give the pumpkin pie a dreamy texture. It is indeed fluffy, but still creamy and satisfying. It’s the perfect foil for a crisp, flaky crust and the wonderful finale for a holiday dinner.
 
Yield:  2 9-inch pies / 16 servings
 
Ingredients 
2 chilled prepared pie crusts (homemade or store bought)
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling)
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup heavy cream
3/4 cup whole milk
4 large egg yolks
3 tablespoons molasses
3 tablespoons spiced rum or bourbon
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 large egg whites
 
2 cups heavy whipped cream (for topping the finished pies)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place a rack in the center of an oven and preheat to 450°F (yes, that high!).
3. Lightly grease two 9-inch pie pans. See ChefSecret below. Place the pie pans in the fridge while you make the filling.
4. Combine all of the ingredients except for the egg whites in a large bowl and whisk together until well mixed. Set aside.
5. Add the egg whites to the bowl of a stand mixer with the whisk attachment.
6. Beat for a few minutes on medium-low speed until foamy, then increase the speed and beat until stiff peaks form. Note: Don’t over-beat or the whites will become grainy.
7. Add a quarter of the whites to the pumpkin mixture; carefully fold them in.
8. Add the rest of the egg whites and carefully fold them in. Do not overmix!
9. Immediately divide the mixture between the two prepared pie pans and smooth the tops.
10. Place in the hot oven and set a timer for 15 minutes.
11. Without opening the oven door, check the pies. When the crusts take on a bit of color around the edges, reduce the temperature to 375°F and bake for 15 more minutes.
12. Then lower the temperature one more time to 350°F and set a timer for 15 minutes.
13. Check the pies using a cake tester inserted two inches from the edge of the pie; it should come out clean. If not, cook in 5-minute increments until done.
14. Turn off the oven but leave the pie inside.
15. Prop the oven door open slightly and let cool slowly in the oven for 30 minutes to keep the fill from falling.
16. Move to a cooling rack and cool for at least 1 hour.
17. Serve slightly warm or chilled with a large dollop of whipped cream on top.

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ChefSecret:  If you’re using homemade pie dough, roll it out to line the two pie pans, trimming and tucking the edges under before crimping. The edge of the crust should extend about 1/2 inch above the pan. Place it in the fridge while you make the filling.

Bake the pie in the center of the oven for the best filling, but that’s not the best location for browning the bottom crust. If you have the time, par-bake the crust a bit in the bottom of the oven to give the bottom crust a headstart. Let it cool slightly before adding the filling.
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Quip of the Day:  Q. Why did the pumpkin pie argue with the turkey?  A. It didn’t want to be overshadowed at Thanksgiving!
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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.

#Baking #Dessert #HolidayDesserts #PumpkinSoufflePie #PumpkinPie #JuliaChild #PumpkinSouffle #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? It’s time for some holiday cocktails. As the weather turns to winter and plenty of snow, we need to warm things up a bit. I hate cold weather. So, I move on to my Hot Butter Rum or Fun.
 
Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener and various spices (usually cinnamon, nutmeg, and cloves). My Hot Butter Rum is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, hot buttered rum dates back to colonial days. During that time many families had their own recipes, and early Americans believed rum to be nutritious, healthful and a strengthener of the body.
 
Many people often ask, “What does a Hot Buttered Rum taste like?” And what most of them really want to know is, “Does it taste like butter?”
 
Don’t worry, though. Hot Buttered Rum doesn’t taste like you’re drinking butter. Instead, it has a super-rich, sweetly spiced flavor with hints of vanilla. The butter also gives the drink a phenomenal texture. It’s smooth and velvety, a genuine delight to the senses. It’s a complex drink with hidden depths. You’ll love its aromatic spices and gently sweet flavor. And the pleasant, boozy feeling it leaves you with is nothing but the best.
 
Rum is the OG pirate drink, more than just booze—it’s like a symbol of wild adventures and rebellion. It started in the Caribbean, made from sugarcane leftovers, and gets its epic flavor from chilling in oak barrels. Back in the day, rum was the liquid courage for many pirate antics on the high seas. With a history full of mutinies, treasure hunts, and drunken fun, it’s full of surprises.
 
Prep time: 10 minutes
Yield: 12 cocktails
 
For the batter
1 pound dark brown sugar
1/2 pound softened unsalted butter
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
 
For the cocktail
Boiling water
Dark rum
 
Directions
To make the batter

1. Using an electric mixer, cream the sugar and butter together.
2. Add the spices and continue to mix. 
3. Refrigerate the batter until ready to use. 
4. It will keep refrigerated for the entire holiday season.

 
To make a Hot Butter Run Drink

1. Place about 1 tablespoon of the butter batter in an 8-ounce mug.
2. Add 6 ounces of boiling water and 1 ounce of dark rum.
3. Mix well and garnish.

 
ChefSecret:  I like to top My Hot Buttered Rum with a little whipped cream or some mini-marshmallows. A cinnamon stick is nice, too.
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Quip of the Day:  Derrick rode to the liquor store yesterday on his bicycle. He bought a bottle of Rum and put it in the bicycle basket. As he was about to leave, he thought for a moment. “If I fall off the bicycle, the bottle might break.” To avoid that, he drank all of the rum before he left the store. It turned out to be a very good decision because he fell off the bike seven times on his way home.
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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 #HotButteredRum #HolidayHappyHour #Cheers #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Brown Sugar Cookies are really the best. The flavor is even stronger if you let them sit after baking them overnight!
 
As you explore the origins of sugar cookies, you'll uncover a fascinating journey that spans centuries and continents. From ancient civilizations to modern-day celebrations, the sugar cookie evolution is a testament to its enduring appeal. Discover the secrets behind the Dutch influence, the innovation of cookie cutters, and the impact of mass production on sugar cookies' rise to fame. But there's more to this sweet history waiting to be revealed, so stay tuned to unravel the full story behind these delectable delights.
 
Ancient origins of sugar-based treats date back to ancient Persia. Sugar cookies evolved in Colonial America as a popular sweet. Dutch immigrants influenced American sugar cookies with new techniques. 19th century saw the rise of sugar cookie popularity. Introduction of cookie cutters and mass production revolutionized sugar cookie making.
 
These delightful treats have roots in ancient sugar-based confections and European precursors that paved the way for the beloved recipes we enjoy today. So, grab a cup of tea or joe and let's commence on a tasty journey through the fascinating history of sugar cookies!
 
Dating back to ancient times, sugar-based treats have played a significant role in the evolution of what we now know as sugar cookies. Imagine yourself wandering through the bustling markets of the 7th century, where vendors proudly displayed an array of sweet treats made from sugar.
 
In the 11th century, a flavor mash began to emerge, blending sugar with other ingredients like spices and nuts, creating a precursor to the modern sugar cookie. As time passed, these sweet treats evolved further, with the 14th century marking a significant milestone in the history of sugar cookies.
 
The ancient sugar-based treats paved the way for the sugary goodness we indulge in today. From simple beginnings to intricate recipes, the journey of sugar cookies is a delightful tale of sweetness through the ages.
 
European bakers in the Middle Ages played a pivotal role in shaping the origins of sugar cookies. It wasn't until the 17th century that the first sugar cookie recipes emerged in Europe, using a mix of white sugar and brown sugar for sweetness. These early versions were akin to what we now know as butter cookies, with a delightful touch of cinnamon sugar sprinkled on top for an extra dash of flavor.
 
As time progressed into the 18th centuries, more elaborate sugar cookie recipes started to surface. Notable figures like Amelia Simmons and Thomas Dawson contributed their versions of these sweet treats to the culinary world. In 1747, Dawson's cookbook, 'The Good Housewife’s Handmaiden for the Kitchen,' featured a recipe for what he called "fine sugar cakes," resembling the sugar cookies we enjoy today.
 
The evolution of sugar cookies in Europe showcases how a simple concept can transform into a beloved classic over the centuries, enticing taste buds and bringing joy to many. So, let’s get the baking started!
 
I like to add some additional flavor—my favorite orange zest. You can also enhance the flavor with lemon zest or cinnamon.
 
Prep time:  10 minutes
Bake time:  12 to 14 minutes
Cool time:  30 minutes
Yield:  about 5 dozen cookies
 
Ingredients 
2 cups brown sugar
1/2 cup softened unsalted butter
2 large eggs
1 teaspoon pure vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup confectioner’s sugar
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350⁰ F. Line your baking pans with parchment paper.
3. Beat the brown sugar, butter, eggs and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
4. Whisk the flour, baking powder and salt together in a separate bowl.
5. Stir the flour mixture into butter mixture until dough is fully combined.
6. Pour the confectioner’s sugar onto a large plate.
7. Spoon the dough, 1-1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat.
8. Arrange coated dough on a sheet pan covered with parchment paper.
9. Bake in the preheated oven until edges of the cookies are lightly browned, 12 to 14 minutes.
10. Cool cookies on the sheet pan for 2 minutes before transferring to a wire rack to cool completely.

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ChefSecret:  I like to include some additional flavor—my favorite is orange zest. You can also enhance the flavor with lemon zest or cinnamon.
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Quip of the Day:  I’m one tough cookie, but I still crumble under pressure.
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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.

#Baking #Dessert #HolidayDesserts #ChristmasCookies #BrownSugarCookies #SugarCookies #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Tell me this isn’t a thing of beauty! Picture yourself bringing this dessert to your holiday table. And yes, as promised it uses the same sponge cake recipe from Pastel de Tres Leches (#1117) published yesterday.
 
Trifle is a casually layered dessert of English origin. The usual ingredients are layers of sponge cake soaked in sherry, a fruit element (in this case, strawberries), pastry cream and whipped cream layered in that ascending order in a glass trifle dish.
 
The ingredients of a trifle are variable depending on the whims of the chef. Many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers are suspended in pastry cream and topped with whipped cream. These ingredients are usually arranged to produce three or four visible layers.
 
If you been looking for the perfect recipe for a sponge cake, you’ve come to the right place. My sponge cake is perfect for use in a variety of desserts, and it is perfect for an English Strawberry Trifle—a fun alternative to pie for the holiday.
 
Prep time:  20 minutes
Bake time:  25 minutes
Chill time:  1 hour
Yield:  12 servings / 1 10 x 15-inch cake
 
Ingredients 
For the sponge cake—here it is again
​
6 medium eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
½ cup milk
1 tablespoon baking powder
2 teaspoons pure vanilla extract
 
Directions
To make the cake

1. Preheat an oven to 350° F.

1. Grease a 10 x 15-inch baking dish.
2. Beat the egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form.
3. Gradually beat in the sugar until mixture is glossy.
4. Beat in the egg yolks, one at a time, beating well after each addition.
5. Reduce the speed to medium and mix in the flour, about 1 tablespoon at a time.
6. Mix in the milk, baking powder and vanilla.
7. Pour the batter into the prepared baking dish.
8. Bake in the preheated oven until lightly browned on top and a cake tester inserted in the center comes out clean, about 25 minutes.
9. Remove from the oven and let cool for 15 minutes.

 
                                                  Ed’s Basic Pastry Cream
 
A classic pastry cream is used in bakeries and restaurants for fillings for cakes, pies, pastries and trifles. I hate it when I go to a restaurant and find out the pastry chef is using a pastry cream mix. What’s so hard to do my way?
 
Prep time:  15 minutes
Cooking time:  5 minutes
Yield:  5 Cups
 
Ingredients 
4 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
2 large eggs
1/2 cup cornstarch
2/3 cup granulated sugar
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract
 
Directions
To make the pastry cream

1. In a heavy saucepan, stir together the milk and 1/2 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and whole egg.
3. Stir together the cornstarch and remaining sugar; then stir them into the egg until smooth.
4. When the milk comes to a boil, slowly drizzle it into the bowl in a thin stream to temper the eggs (not to be confused with tempering chocolate) while mixing so that you do not scramble them.
5. Add the butter and vanilla and stir well to incorporate until the butter is completely melted.
6. Return the mix to the saucepan then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil the pastry cream – it will break. If it looks like it has curdled, lift it off the heat and whisk firmly.
7. Pass the finished cream through a fine sieve. Cover with food film directly on top of the cooked cream to prevent a skin from forming.
8. Refrigerate until ready to build the trifle.

 
                                                 For the Trifle Construction

Ingredients 
For the trifle pastry cream layers
1 cup strawberry preserves
4 to 5 cups of sponge cake cut into 2-inch cubes
1/2 cup sherry wine
4 cups of pastry cream (see recipe above)
3 cups strawberries cut in half
3 cups whipped cream

1. Using a clean hand (or gloved hand), smear the bottom inside of the trifle bowl with the strawberry preserves.
2. Next, layer about a third of the cake cubes on the bottom of the trifle bowl.
3. Sprinkle an ounce of the sherry over the cake cubes.
4. Spread about a third of the pastry cream on top.
5. Add a third of the strawberries on top of the pastry cream.
6. Spread a thick layer of whipped cream on top.
7. Repeat two more times with single layers of the cake, sherry, pastry cream, strawberries, and whipped cream.
8. Garnish with whole or half strawberries. And to dress up the dish, decorate with strawberry slices around the inside of the bowl.

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ChefSecret:  Use any ripe seasonal berries you have available—boysenberries, blueberries or raspberries or any combination of berries.
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Quip of the Day:  While driving to work today, I saw a huge cheesecake. Around the next corner was a large trifle, followed by an apple turnover. There were no cars. It seemed to me the roads were strangely desserted.
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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.

#Desserts #Trifle #Strawberries #StrawberryTrifle #SpongeCake #PastryCream #Sherry #EnglishTrifle #2025HolidayRecipes #ChristmasRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup
 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? If you have been looking for a recipe for the very best sponge cake, you’ve come to the right place. My sponge is perfect for my Tres Leches Cake and it also perfect for a traditional English Trifle—they are both so easy to make for a perfect after-dinner dessert and they really dress up a holiday table.
 
But first things first… Pastel de Tres Leches is a sponge cake that's steeped in three kinds of milk—condensed, evaporated and heavy cream. The milk and cream mixture is poured over the cake and chilled for at least an hour. The soaked cake is served with whipped cream and sliced fresh strawberries. Leftovers can be stored in the refrigerator for up to 3 days.
 
Pastel de Tres Leches is a fun alternative to pie for the holiday unless you are Latino—if that’s the case it is the perfect dessert for you family.  An English Trifle is a great dessert for the holiday—man and woman do not have to live a life of holiday pie—English Trifle is a great substitute. Watch for the Strawberry English Trifle recipe tomorrow.
 
Prep time:  20 minutes
Bake time:  25 minutes
Chill time:  1 hour
Yield:  12 servings / 1 10 x 15-inch cake
 
Ingredients
For the cake:
6 medium eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
½ cup milk
1 tablespoon baking powder
2 teaspoons pure vanilla extract
 
For the Tres Leches soak
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup heavy whipping cream (Optional)
 
For Serving
1 cup whipped cream
1 cup sliced fresh strawberries
 
Directions

1. Preheat an oven to 350° F.
2. Grease a 10 x 15-inch baking dish.

To make the cake

1. Beat the egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form.
2. Gradually beat in the sugar until the mixture is glossy.
3. Beat in the egg yolks, one at a time, beating well after each addition.
4. Reduce the speed to medium and slowly mix in the flour, about 1 tablespoon at a time.
5. Mix in the ½ cup of milk, baking powder and vanilla.
6. Pour the batter into the prepared baking dish.
7. Bake in the preheated oven until lightly browned on top and a cake tester inserted in the center comes out clean, about 25 minutes.
8. Remove from the oven and let cool for 15 minutes.

To make the tres leches soak and serve

1. Combine the condensed milk, evaporated milk and cream in a blender. Pulse several times until well blended.
2. Pour tres leches over cake.
3. Cover and refrigerate until the cake is cold and all the liquid has been absorbed at least 1 hour.
4. Cut the chilled cake into 12 squares.
5. Top each serving with a dollop of whipped cream and a few sliced strawberries.

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ChefSecret:  Tuck this recipe away in a safe place as the sponge cake recipe can be use for a variety of desserts.
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Quip of the Day:  Did you know that Mexican gigolos sometimes have specials? Two for the price of Juan!
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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.

#Baking #Dessert #HolidayDessert #PasteldeTresLeches #ThreeMilkSpongeCake #HappyThanksgiving #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025