How you doin’? Holy Moly… It’s spring already! Just a few “moments” ago we were in the middle of the Christmas season. How is this happening? The world is zipping by even as I write this Happy Hour recipe.
 
I know it’s spring because the birdies are chirping while they gather twigs and dry grasses building their nests. I’ve started to see little bitty buds pushing their way out of the dry hedges and trees around my house.
 
In the supermarket this week I saw beautiful red ripe strawberries and beautiful thick stalks of asparagus. It reminded me of spring in Paris when the green grocers would run through the streets announcing, asperges, Asperges, ASPERGES—ici… maintenant—Asparagus is here… now!
 
I also saw some spring citrus… my favorite, blood oranges. What a wonderful flavor—not quite the sweetness of an orange or the tartness of lemon… it has a flavor like no other. 
 
The Blood Orange is a variety of orange with crimson, near blood-colored flesh. It is one of the sweetest, most complex orange varieties. The dark flesh color is due to the presence of anthocyanins, a family of polyphenol pigments common to many flowers and fruit, but uncommon in citrus fruits. The flesh develops its characteristic red color when the fruit develops with low temperatures during the night. Sometimes, dark coloring is seen on the exterior of the rind as well. This depends on the variety of blood orange. The skin can be tougher and harder to peel than that of other oranges but well worth the effort. Blood oranges have a unique flavor compared to other oranges, being distinctly raspberry-like in addition to unusual citrus notes.
 
The blood orange is a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine. And my Blood Orange Sangria is a mutation of ordinary white or red sangria.
 
Prep time:  10 to 15 minutes
Yield:  4 to 6 servings
 
Ingredients 
6 large ripe blood oranges
2 750ml bottles of pinot grigio
8 ounces club soda
4 ounces brandy
12 ounces stemmed and sliced of strawberries
1 pint raspberries
 
1 chopped sweet red apple,
1/2 cup sugar, for rimming the serving glasses
 
Directions

1. Zest one of the blood oranges and combine it with the sugar in a small bowl.
2. Rub the sugar and zest together with your fingers until fragrant.
3. Juice four of the blood oranges, discard the seeds and pith.
4. Chop the remaining blood oranges into pieces for use in the sangria.
5. In a large pitcher, combine the wine, club soda, brandy, blood orange juice,  strawberries, raspberries, chopped apple, and blood orange pieces. Stir well to combine.
6. Place the combined blood orange-sugar on a plate, run a lemon, lime or orange slice around the rim of each glass.
7. Coat each glass rim in the sugar, coating well.
8. Fill each glass with a few ice cubes, then add some of the fruit from the sangria.
9. Pour the sangria into each glass and serve!

ChefSecret:  This is one of those recipes that definitely gets better as it sits, so make it ahead and store it in the refrigerator.

Quip of the Day:  Q. What do you serve a vegan vampire?  A. Blood Orange Sangria!
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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 #BloodOrangeSangria #Sangria #BloodOranges #Strawberries #Raspberries #PinotGrigio #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I don’t know about you, but I have been following the governmental food fights in Washington D.C. Robert Kennedy, Jr. has certainly raised the consciousness of everyone who eats and follows nutritional news. Steak & Shake has already switched over their frying oil from seed oil to beef tallow. 
 
I have always read food labels and shied away from those products that have too many ingredients I can’t even pronounce. Yes, I’m a trained chef and always like to prepare most of my home meals from scratch, but I still look at ingredient listings.
 
I cook a lot of chicken… it’s quick and easy, perceived healthy and I just love the taste and the versatility of it being a blank canvas—I can make chicken taste like almost anything.
 
Many people rely on bottled marinades or pre-marinated chicken. But why??? Once you realize just how ridiculously simple it is to make your own you won’t want to go back to a store bottled brand. It just takes just a few pantry staples to whip together a flavorful marinade for chicken (or any other meat or fish, for that matter).
 
My Mediterranean-inspired marinade uses just three basic ingredients—olive oil, lemons and garlic—to infuse chicken with loads of tangy, savory flavor. Adding some herbs lends extra zip taking it up a notch. Even without added seasoning, you can count on your chicken being anything but dry, tasteless or boring.
 
Acid (from the lemon juice in this recipe) is a key ingredient in many marinades because it helps tenderize the meat. However, despite the good that lemon (or other citrus) juice and vinegar provide, they have to be used with caution because they’re so acidic that the chicken may get stringy and mushy if marinated for too long. The key is to let your chicken marinade for as little as 30 minutes to reap its benefits, but no longer than 4 hours—never overnight.
 
My simple marinated chicken (thighs or breasts) is perfect for both grilling and baking. To grill, heat your gas or charcoal grill to direct medium-high heat and oil the grates well. Cook, flipping halfway through until grill marks appear and the chicken is cooked through. Alternatively, place the chicken in a lightly oiled baking dish and bake at 425°F. Whether you grill or bake the chicken, the chicken is done when it registers 165°F with an instant-read thermometer—the exact timing will depend on the thickness of the chicken. 
 
You can also experiment with dried herb and spice blends like Italian seasoning, herbes de Provence, or even za’atar.
 
Prep time:  5 minutes
Yield:  2/3 cup marinade / enough marinade to coat 1-1/2 to 2 pounds of chicken, which will serve about 4 people. You can halve, double, or triple the recipe as needed.
 
Ingredients 
4 cloves fresh garlic
2 medium lemons
1/4 cup olive oil
2 teaspoons dried or 2 tablespoons chopped fresh oregano, rosemary, thyme, or a combination (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 pounds chicken pieces (bone-in or boneless, skin-on or skinless)
 
Directions

1. Finely grate or press the garlic and zest 1 lemon into a medium jar with a tight-fitting lid.
2. Squeeze the juice from the zested lemon and the remaining lemon into the jar (about 1/3 cup).
3. Add the olive oil, herbs (if using), salt and pepper. Shake to combine.
4. Combine the chicken and the marinade in a medium bowl and toss to coat.
5.  Cover and refrigerate for at least 30 minutes, no longer than 4 hours.
6. Remove the chicken from the marinade, letting any excess marinade drip off back into the bowl, before cooking.
7. Discard the marinade.

Flavor It Up a Bit: Add 1 or 2 teaspoons of Dijon mustard into the marinade or add a half teaspoon red pepper flakes for a touch of spice. You can also mellow out the tart citrus notes by bringing some sweetness 1 or 2 teaspoons of honey.
Herbs and spices are also an option, with fresh or dried oregano, rosemary and thyme, herbes de Provence, or even za’atar are complementary Mediterranean herbs, alone or in combination, depending on what you have on hand are perfect additions.

ChefSecret: My marinade recipe works well with bone-in or boneless, skin-on or skinless—chicken breasts, thighs, legs, drumsticks, wings or any combination.

Quip of the Day:  Q. Who was the most ruthless chicken leader of all time? A. Attila the Hen!
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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.
 
#Marinade #ChickenMarinade #Chicken #Mediterranean-InspiredChickenMarinade #Garlic #Lemon #Herbs  #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? If you still have one of those paper calendars and you look up March 26th – that’s Wednesday – you’ll discover that it’s National Nougat Day. That’s the day we celebrate a soft and chewy or sometimes hard and crunchy confection often found at the center of a candy bar.
 
Making nougat is really pretty easy by whipping egg whites and adding honey or sugar, roasted nuts, and sometimes candied fruit. I love my nougats. Our Choclatique Toasted Almond and Dried Cherry Nougat was one of those truffles that never made it to the box. Our collection box of chewy caramels, nuts and nougats was already full, but I truly loved this flavor combination.
 
Some say nougat has been a sweet treat since ancient Rome. Today in Italy, it’s called Torrone. In Spain, a nougat is called turrón. The United States has a version made with corn syrup called divinity. Recipes range from the more traditional nougat made with almonds and honey to those with hints of citrus and cherries.
 
In the United States, large modern candy bar makers use different recipes than the traditional nougat because it is inexpensive to make and is used as a filler, i.e. 3 Musketeers, Mars, Snickers, Milky Way, Salted Nut Rolls, Reese’s Fast Break, Baby Ruth and others.
 
Observe the official day and become a nougat aficionado by making your own Choclatique Toasted Almond and Dried Cherry Nougat.
 
Prep time:  20 minutes
Cook time:  30 minutes
Yield:  4 dozen+ candies
 
Ingredients
2 cups granulated sugar
1-1/2 cups light corn syrup (I prefer Karo)
1/4 teaspoon kosher salt
1/4 cup water
2 large egg whites
2 sticks room temperature butter, plus more for the pan
1 cup chopped toasted almonds
1/2 cup roughly chopped dried cherries that have been rehydrated
 
Directions

1. Butter an 8 x 8 x 2-inch pan.
2. In a saucepan, over medium heat, combine the sugar, corn syrup, salt and water. Cook and stir until sugar is dissolved.
3. Continue cooking, without stirring, until the mixture reaches the hard ball stage, ( 250˚F to 260°F). This is when a small amount of the cooked mixture dropped in cold water forms a hard ball.
4. Meanwhile, in the bowl of an electric mixer, fitted with a whip attachment, whip egg whites until stiff, but not dry.
5. While the mixer is running, add 1/4 of the syrup to the egg whites in a steady stream and continue whipping until mixture holds its shape.
6. Place the remaining syrup back over the heat and cook until the hard crack stage is reached, 300° F.  This is when the mixture separates into hard and brittle threads when dropped in cold water.
7. While the mixer is running, add the remaining syrup to the egg white mixture in a steady stream and continue whipping until the mixture holds its shape.
8.  Add the butter, a tablespoon at a time and whip until very thick and satiny.  
9. Fold in the almonds and cherries.
10. Press the mixture into the buttered pan, smoothing the top.
11. Let the confection stand until firm.
12. Turn the confection out of the pan and cut into 1-1/2 x 1-inch pieces.
13. Wrap each piece individually in waxed paper.

ChefSecret: Save the wax paper and individually wrap the nougats in edible rice paper instead.

Quip of the Day:  Whenever I try to eat healthfully, a chocolate bar looks at me and snickers.
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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.
 
#Confections #Candy #Nougat #Almonds #Cherries #AlmondCherryNougat #NationalNougatDay #KaroSyrup #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Do you remember the so-called fern bars of the 60s, 70s, and 80s? The most famous was TGI Fridays. The original premise of TGI Fridays was to create an environment, adorned with Tiffany lamps, cozy furniture and ample plant life, where women could relax on their own or with friends. Men were likely to frequent the bar as well. There, they could meet single women in an environment similar to a cocktail party at a well-appointed home.
 
There were many Fridays-inspired spinoffs. A San Francisco bar, Henry Africa’s, thought to be where the Lemon Drop cocktail originated, brought the fern bar concept to full flower—so many potted plants. When I opened the first Customs House Restaurants they were the first to be a waterfront fern bar on the lagoons of Foster City and Redwood City.
 
A sad story… TGI Fridays has filed for bankruptcy and closed many of their restaurants. At one time I was the Executive Vice President of the company. I loved the peppy vibe everyone got when they walked in the door. It was a positive experience, even if you didn’t walk out with the lady (or gentleman) of your choice.
 
Like the dating apps that have occupied smartphones over the last couple of decades, fern bars had a built-in obsolescence. After that special person was found, the venue was no longer needed. Tastes change, aesthetics evolve, and trends flip on a dime. As fern bars began to fade with the disco era, venues like TGI Fridays had to adapt. Its business model became more family-friendly. Locations sprouted up in the suburbs, where their once single-and-ready-to-mingle patrons had migrated with their families. Friday’s became the Great American Bisto—family-friendly no less. 
 
But never count out these great old watering holes, although they now carry heavy themes—tiki, tropical, Caribbean and nautical themes have cropped up. As the current decade began, many bartenders opted for pineapple tattoos and casualwear, rather than three-piece, 19th-century attire and high-maintenance mustaches. A less serious dress code but a more serious style of craft bartending and service began to be the norm.
 
The environment is ripe for the emergence of a modernized fern bar, a place where the drinks are well-crafted, but the service is light and casual (and expensive)—this is the cocktail evolution of the last 50 years. We live in an age where quality well-made drinks can be served alongside Michelin star-worthy food.
 
One such cocktail is the Las Vegas Spritz… it epitomizes the trend of using a contemporary liqueur, St-Germain. Though the drink has gone through a few iterations since its debut, the use of St-Germain, an elderflower liqueur, was first seen (and tasted) when it debuted in 2007. Its popularity skyrocketed over the next decade. It’s become one of the most popular spritz variations worldwide.
 
Total time: 1 minutes
Yield:  1 cocktail
 
Ingredients 
1 sprig mint, plus 2–3 sprigs for garnish
1/2 ounce St-Germain Elderflower Liqueur
4 ounces chilled Prosecco
1 ounce chilled soda water
1 lemon wheel, for garnish
 
Directions
1.      Strip the leaves off one mint sprig.
2.      Lightly slap the leaves in the palm of your hand to release the oils (how’s that for show?)
3.      Add the leaves to a chilled white wine glass.
4.      Fill the glass with ice, then add in the St-Germain, chilled Prosecco and soda water.
5.       Stir briefly to combine.
6.      Garnish by placing a lemon wheel into the glass, alongside a bouquet of 2–3 added mint sprigs.

ChefSecret:  St-Germain is an elderflower liqueur made using the petals of Sambucus nigra from the Savoie region in France. Each bottle is numbered with the year the petals were collected. Petals are collected annually in the spring over a period of three to four weeks and are transported by bicycle to collection points to avoid damaging the petals and thus affecting the delicate flavor.

Quip of the Day:  Oh, you hate your job? Why didn’t you say so? There’s a support group for that. It’s
called Everybody, and they meet at the bar……………..Drew Carey
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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 #LasVegasSpritz #Prosecco #StGermain #ElderflowerLiqeuer #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Grandmother Gray lived in New York, and I only met her once before she passed. I was about 11 years old, and she decided to let all the stops out for dinner with her famous one course soup.
 
My mother had told me that she made the best chicken soup in the world—and that’s what the meal was. The soup was a winner made with tender, pulled roasted chicken and pasta shells bathed in a creamy, cheesy sauce flavored with garlic and slivers of sweet sun-dried tomatoes.
 
In my recipe, chicken broth is infused with a healthy dose of garlic and both the oil and tomatoes from a jar of sun-dried tomatoes. Adding pasta and spinach to the dish along with the chicken presents what many will accept as a complete meal. Near the end add the softened cream cheese and Parmesan cheese to melt into the broth turning the soup ultra-rich and creamy.
 
To make my speedy soup start with cooked chicken. You can shred any leftovers you’ve got on hand or grab a rotisserie chicken from the supermarket. Soften the cream cheese to room temperature so it blends more easily into the soup. If you want to use a different pasta shape instead of the small shells, like orecchiette or campanelle, make sure to check the package for recommended cooking times to get to al dente.
 
Serve my Grandma’s Chicken Soup with crusty French or Italian bread or soft King’s Hawaiian rolls to sop up every last bit of the rich, creamy soup.
 
Prep time:  15 minutes
Cook time:  30 to 35 minutes
Yield:  6 servings
 
Ingredients 
2 tablespoons oil from a jar of olive oil-packed sun-dried tomatoes
8 tablespoons minced garlic
3/4 cup drained and chopped sun-dried tomatoes with herbs
3 tablespoons tomato paste
8 cups chicken broth
1/4 teaspoon kosher salt
2 tablespoons roasted chicken base (I prefer Better Than Bouillon)
6 ounces (about 1-1/2 cups) uncooked pasta shells
1 cup coarsely chopped baby spinach
2 cups shredded cooked chicken
1 (8-ounce) cubed and softened package cream cheese
1/2 cup finely shredded Parmesan cheese, plus a little more for garnish
1/4 cup chopped fresh sweet basil, plus a little more for garnish
 
Directons
Make the tomato base

1. In a large Dutch oven, heat the sun-dried tomato oil over medium heat until shimmering, about 3 minutes.
2. Add the garlic and cook, stirring often, until fragrant, about 1 minute.
3. Add the sun-dried tomatoes and tomato paste and cook, stirring constantly, until the tomato paste turns a slightly deeper red, about 2 minutes.

Cook the broth

1. Pour in the broth, salt and chicken base and bring to a boil over medium-high heat. Cook, stirring occasionally, until the flavors blossom, about 6 minutes.

Cook the pasta

1. Add the pasta and reduce the heat to medium-low. Cook, stirring occasionally, until the pasta is just al dente, about 6 to 8 minutes.

Finish the soup

1. Turn the heat to low and stir in the spinach, cooked chicken, cream cheese, Parmesan cheese and basil, stirring often, until the cream cheese and Parmesan are melted, and the chicken is heated through, about 5 minutes.
2. Bring the heat higher if the soup cools too much.
3. Ladle the soup into heated bowls, garnish with more Parmesan and fresh basil.

Store:  Refrigerate leftovers in an airtight container for up to 4 days. The pasta will continue to soak up the broth the longer it sits, but will still be delicious. If you need to add more stock or water to make it soupier, add half a cup at a time.

ChefSecret:  Squish any cream cheese chunks against the side of the pot as needed as it cooks to help it melt and mix into the soup evenly.

Quip of the Day:  Why did the principal bring chicken noodle soup to school? To get the favor of the soup-erintendent.
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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.

#Entree #Soup #ChickenSoup #BetterThanBouillon #KingsHawaiian #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Soft drinks or flavored sodas gained in popularity in America in the late 1800s. The undeniable hero was Coca-Cola. Aside from being a damn good beverage it had many uses… cleaning toilet bowls and chrome bumpers, being two of its most iconic uses.
 
Coca-Cola Company has been based in Atlanta for years, so it makes good sense that this cake has become a true Southern classic. It’s also a beloved dessert at Disneyland California Pavilion since we added to the menu in the late 1980’s
 
There is no great alternative to a chocolate Coca-Cola cake because Coke and chocolate are a match made in cake heaven. The result is a moist and tender cake with rich cocoa flavors topped with a thin chocolate frosting. The Coke complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake raising it to great heights. The shiny, crackly glaze, also flavored with another hit of Coke, is the perfect contrast to the fudgy, moist dark interior.
 
A couple of things to consider when making Coca-Cola Cake: only use natural cocoa (Hershey’s or Guittard) in this recipe, not Dutch-processed. Natural cocoa is more acidic than Dutch-processed and is needed to react with the baking soda to create the best rise.
 
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-decadent treat.
 
Prep time:  20 minutes
Bake time:  60 minutes
Yield:  12 servings / 1 (9x13-inch) cake
 
Ingredients 
For the cake
Nonstick cooking spray
1 (12-ounce) can Coca-Cola (not Zero or Diet)
2-sticks (8 ounces) unsalted butter
1/2 cup unsweetened natural cocoa powder
2-1/4 cups all-purpose flour
1-3/4 cups granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3/4 cup room temperature sour cream
2 large room temperature eggs
1-1/2 teaspoons vanilla extract
 
For the icing
1 (12-ounce) can Coca-Cola
1 stick (4 ounces) cubed unsalted butter
1/4 cup unsweetened natural cocoa powder
4 cups confectioners’ sugar
1/4 teaspoon kosher salt
 
Directions
To make the cake

1. Preheat an oven to 350° F.
2. Spray a 9 X 13-inch baking pan with nonstick cooking spray and set aside.
3. To bloom the Coke and cocoa powder in a medium saucepan, combine the Coke, butter and cocoa. Bring to a boil over medium-high heat and cook, stirring often to make sure it doesn’t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes.
4. Remove the pan from the heat and let it cool for 5 minutes.
5. In a large heatproof bowl, whisk together the flour, sugar, baking soda and salt.
6. Pour the warm Coke mixture into the flour mixture and whisk until no dry streaks remain.
7. Whisk in the sour cream, eggs, and vanilla until combined.
8. Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake the cake until the edges pull away from the sides of the pan and a cake tester inserted in the center comes out with a few moist crumbs attached, 28 to 30 minutes.
9. Remove from the oven and let it cool in the baking pan on a wire rack while preparing the frosting.

To make the icing

1. In a large saucepan, bring the Coke to a boil over medium-high heat. Boil, undisturbed, until the Coke has reduced to 1/3 cup, about 15 minutes.
2. Add the butter and cocoa to the reduced cola and continue to cook, whisking constantly, until the butter is melted, and the cocoa is thoroughly combined, about 30 seconds.
3. Add the powdered sugar and salt and whisk until smooth.
4. Immediately pour the frosting over the warm cake, spreading it into an even layer.
5. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 2 hours.
6. Slice and serve.

ChefSecret: Spreading frosting over a hot cake may seem a bit unusual, but the heat allows it to spread easily over the cake’s surface and gives the frosting a shiny sheen. Store leftovers in an airtight container at room temperature for up to 4 days.

Quip of the Day:  A man comes home from the grocery store with a 12 pack of Coca Cola and throws a can at his friend.
Friend: What the hell? What was that for?!
Man: Relax… it’s only a soft drink.
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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 #Cake #RetroCocaColaCake #ChocolateCake #CocaCola #Guittard #Hershey #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Let me be perfectly clear, I’ve got nothing against Guinness and shots of Jameson downed in honor of St. Patrick's Day, but I wanted to give you another option. This is a cocktail that was served at The Customs House Restaurant in honor of Casey’s Wake.
 
If you're celebrating at home and just don't feel like dosing your beer with green food coloring, how about trying my classic Irish whiskey cocktail? I think you'll really like this one.
 
I first stumbled across this classic drink at the Savoy Hotel and later in the Savoy  Cocktail Book, among others. But this proper cocktail goes all the back to the Roaring 20’s and Harry MacElhone's 1927 Barflies and Cocktails. In both of these books, in addition to Irish whiskey, the Irish Cocktail is made with maraschino cherry juice, orange curaçao and a touch of absinthe, plus a little Angostura bitters tossed in for good measure. So far it might sound a bit like a popular Genever cocktail called the Improved Holland Gin Cocktail, but here's the kicker: in addition to a twist, it's also garnished with an olive. Weird? Right!
 
Here's what to expect… orange and anise scented; this odd combination is actually quite tasty. At first, it's lightly tinged with citrus and malt, followed by a wave of anise and wormwood from the absinthe. The cocktail ends sweet and herbal with a touch of smoke and salt. It's a great pre-dinner drink, especially if you're serving salty snacks.
 
Prep time:  4 minutes
Yield:  1 cocktail
 
Ingredients 
2 ounces Irish Whiskey
1/4 ounce absinthe
1/4 ounce Curaçao
1 barspoon/teaspoon maraschino cherry juice
1 dash Angostura bitters
1 lemon twist for garnish
1 martini olive for garnish
 
Directions

1. Add the Irish whiskey, absinthe, dry curaçao, maraschino cherry juice and Angostura bitters to a mixing glass.
2. Fill with ice and stir until well chilled, about 20 seconds.
3. Strain into a chilled cocktail glass as picture above.
4. Garnish with the lemon twist and olive and serve.

ChefSecret:  I discovered the rich history behind Jameson Irish Whiskey, steeped in tradition since the 18th century. I made it our house Irish whiskey in all of our restaurants. You'll experience a unique blend of floral notes and a bold, fiery finish with every sip, that makes it a truly authentic Irish whiskey.

Quip of the Day:  Two Irishmen friends are drinking together at one of their homes. One friend takes out a bottle of Irish whiskey and asks the other, "Will you pour this bottle out on my grave if I die first?" His friend replies, "Do you mind if I pass it through my kidneys first?"
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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 #TheIrishCocktail #IrishCocktail #JamesonWhiskey #AngosturaBitters #StPatricksDay #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Tomorrow is the start of the Jewish holiday of Purim, and Monday is St. Patrick’s Day. Here’s a dessert that works for both… an apple tartlet and a Purim hamantaschen. This super easy economical apple dessert is perfect for a quick finish to a meal. Sweet, crispy, moist and kid-friendly. It’s a bit on the ugly side but the taste more than makes up for that.
 


My Apple Duff Dessert is delicious, hot or cold and even great for lunch boxes. It can baked ahead of time and be popped into the oven when you take the dinner out. Serve it with ice cream, yoghurt or just plain naked. It really doesn’t get any easier than this Apple Duff Dessert.
Give it a try, it’s the easiest home baked apple pastry dessert you can make.
 
Prep time:  15 minutes
Bake time:  15 to 20 minutes
Yield:  2 Apple Duffs
 
Ingredients 
1 crisp sour apple
5 teaspoons light brown sugar
1/4 teaspoon cinnamon
2-1/4 tablespoons raisins or sultanas
1-1/2 tablespoons unsalted butter
1 sheet of puff pastry (I prefer Pepperidge Farms)
1 large egg yolk
2 tablespoons of water
2 small scoops of ice cream as a topping
 
Directions

1. Preheat the oven to 475° F.
2. Peel and core an apple.
3. Cut the apple in half around the middle.
4. Mix the sugar, cinnamon, raisins and butter.
5. Stuff the sugar mixture into the cored holes in the apples pressing in firmly.
6. Cut pastry sheets in half and place an apple half on each half of pastry.
7. Gather the edges of pastry up and squash the edges enclosing the apple.
8. Give the stuffed pastry a good squeeze all over to expel air and ensure a good seal.
9. Whisk the egg yolk and water to make an egg wash.
10. Brush the tops of the filled pastry with egg wash.
11. Bake 15-20 minutes in 475°F degree oven until crispy brown all over.
12. Serve with custard, cream, ice cream, yoghurt or just plain naked.

ChefSecret:  I prefer to use tart green apples… after all it is St. Patrick’s Day.

Quip of the Day:  What do you get when two leprechauns have a conversation? A lot of small talk.
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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 #StPaddysDay #StPatricksDays #Purim #Apples #AppleDuff #PepperidgeFarms #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? This is a fun, kid-friendly St. Patrick’s Day dinner idea. Paddy’s Shepherd's Pie Tater Tot Casserole is a hearty ground beef casserole and a delicious twist on classic Shepherd's Pie. For some reason foods made with Tots are always perfect for the children (of any age).
 
You probably have most of the ingredients in  your freezer, refrigerator and pantry—ground beef and frozen vegetables simmered in a richly seasoned beef broth base, topped with crispy golden brown tater tots, and then finished off with shredded cheddar cheese. It will be done in an hour from start to finish.  What could be simpler?
 
Prep time:  20 minutes
Cook time:  40 minutes
Yield:  8 servings

Ingredients
Nonstick cooking spray
1 pound ground beef
1 cup finely diced white onion
2 tablespoons jarred minced garlic
2 cups frozen mixed peas and carrots
1/4 cup red wine
3/4 cup water
2 tablespoons beef base (I prefer Better Than Bouillon)
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon kosher salt (less if you’re using a beef base with sodium)
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 bag (32 oz) frozen tater tots
1-1/2 cups shredded cheddar cheese
 
Directions

1. Preheat an oven to 400℉.
2. Spray a 9 X 13-inch baking dish with non-stick cooking spray. Set aside.
3. In a large skillet pan, over medium-high heat, crumble and cook the ground beef until it's no longer pink; about 6-8 minutes.
4. Add the finely diced onion and garlic cloves to the skillet and continue cooking, while stirring occasionally, until the onion is soft and translucent; about 5 minutes. Turn down the heat to prevent burning the onions.
5. Drain any excess fat/grease from the pan if needed.
6. Stir in the frozen peas and carrots, wine, water, beef base, Worcestershire sauce, thyme, salt and pepper. Bring the mixture to a simmer just barely boiling.
7. Sprinkle the flour over top of everything and stir to combine and thicken.
8. Continue to cook, while stirring, for 1-2 minutes to remove the raw flour taste and to thicken the mixture.
9. Transfer the shepherd's pie mixture into the prepared baking dish and spread it out evenly.
10. Arrange the frozen tater tots in a single layer over the ground beef mixture, covering it completely with the tots.
11. Sprinkle the shredded cheddar cheese evenly over the tots.
12. Bake for 30-35 minutes or until the tots are golden brown, crispy and the cheese is melted and bubbly.
13. Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Enjoy!
14. Adjust the amount of salt as needed depending on the salt content of the beef base. If you use regular beef base then you may find that the full 1 teaspoon is too much, so use less if needed or preferred. 

Store:  Refrigerate leftovers in an airtight container for up to 3 days.
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ChefSecret:  If you don’t want to use the wine add an extra 1/4 cup of water.

Quip of the Day:  How old are leprechauns? Old enough to remember when rainbows were black and white.
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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.
#Entree #ShepherdsPie #TaterTotCasserole #StPatricksDay #BetterThanBouillion #StPaddysDay #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? We are gearing up for Saint Paddy’s Day with Irish Colcannon… a classic Irish dish that combines potatoes and kale into a hearty mash. It is a perfect partner for corned beef and cabbage, leg of lamb, and just about any savory meaty main dish you can think of.
 
The word “colcannon” is derived from the Irish word for white-headed cabbage, cál ceannann. You can use whatever greens you have on hand to add to the potatoes–cabbage, broccoli leaves, kale, sorrel, or watercress. The lesson here is that this recipe is as adaptable and frugal as it is delicious.
 
The key to making great colcannon is to start with perfectly boiled potatoes, all the better to soak up more butter and milk. Keep the potato chunks in large pieces, let them steam-dry in a colander once cooked, and add the butter to the spuds before the milk mixture for best results. The greens are sautéed and then milk, mustard powder and a bay leaf are added; this combo will make the mash creamy, savory, and irresistible.
 
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 5 cups / 4 to 6 servings
 
Ingredients 
2 pounds Yukon Gold potatoes, peeled and quartered
2 teaspoons kosher salt, more to taste
6 tablespoons unsalted butter, at room temperature, divided
3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
4 medium green onions, thinly sliced, white and green parts divided
1 dried or fresh bay leaf
1-1/4 cups milk
1 teaspoon dry mustard powder
Freshly ground black pepper, to taste
 
Directions

1. Peel and quarter the large Yukon Gold potatoes.
2. Place the cut potatoes into a large 4-quart pot.
3. Add salt and enough cold water to cover the potatoes by about 2 inches.
4. Bring to a boil over high heat. Cook until the largest pieces are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes.
5. Drain in a colander set in the sink while you prepare the greens.
6. Set the pot aside, you will use it again.
7. Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat.
8. Add 3 cups coarsely chopped kale, white parts of the green onions, and 1 bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
9. Add the milk and dry mustard powder.
10. When the milk simmers, reduce the heat to low to keep it warm.
11. Return the drained potatoes to the reserved pot.
12. Add the remaining 4 tablespoons unsalted butter and the green parts of the green onions.
13. Mash with a potato masher until nearly smooth.
14. Add the kale-milk mixture to the pot, discarding the bay leaf.
15. Stir to combine. The mixture will look a bit too liquid at first but will thicken as the potato starch absorbs the moisture.
16. Season with salt and freshly ground black pepper to taste.
17. Serve Colcannon with boiled ham, Irish bacon, corned beef, Irish stew, or lamb chops for a hearty and flavorful true Irish meal. Colcannon is also a fine meal by itself with a pat of butter on top.

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ChefSecret:

• Dry potatoes make the best colcannon… Let the boiled potatoes stand in a colander for 5 minutes to let the steam dissipate and the potatoes dry. The thirstier the potatoes, the more butter you can add!
• Start with cold water… Make sure that you put the potatoes in cold water, they will cook through more evenly this way.
• Potatoes love salt… Potatoes can take lots of salt, so it’s key to salt the water and then add additional salt to taste after the dish is complete.
• Use the greens you have… In the true spirit of this Irish dish, use whatever greens you happen to have. My spuds are wearing green, are you?

Store and Re-Heat: Cool leftovers uncovered in the refrigerator until completely cold. Cover and store it in the refrigerator for up to 5 days. To re-heat, microwave in a microwave safe dish or cook in a non-stick skillet over medium heat, stirring frequently with a rubber spatula, until hot.

Quip of the Day:  Why was the potato so stressed out? Because he knew he was in hot water and was going to get mashed.
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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 #Entrees #IrishCuisine #Colcannon #Potatoes #Kale #Cabbage #YukonGoldPotatoes #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025