Berkeley, CA–(HISPANIC PR WIRE)–December 5, 2005–Tis’ the season to hit the kitchen and whip up those wonderful desserts that have always made the holidays extra special. According to the American Dietetic Association, four out of every five Americans say holiday cooking traditions are important and need to be passed on. But for many busy Californians with holiday shopping and parties to attend on top of full schedules, there’s less time than ever for holiday cooking.
Now popular holiday desserts are getting a quick and easy makeover. This is good news for those overwhelmed by the thought of trying to replicate Grandma’s traditional favorites. “Holiday dessert staples have now been transformed,” says Cynthia Perez, Los Angeles-based Personal Chef. “The new adaptations were created to reflect holiday flavors and colors, and to inspire families to cook together starting their own traditions.”
Perez’s new recipes were designed to create a feeling of home and nostalgia, and include: Gingerbread Pancakes, Rice Pudding with Bananas Flambé, Three Milk (Tres Leches) Cake, Nana’s Pumpkin Eggnog, Tis’ the Season Chocolate Eggnog, and Eggnog Ice Cream.
“Infused with contemporary flavors, they reflect the changing palates of how we eat and cook today,” continues Perez.
As you plan the holiday menu remember to include a great tasting dessert made with Grandma’s secret ingredient, good old-fashion milk. Since the early 1800’s milk has been integral to timeless holiday desserts passed down through generations. Since that time chefs have embraced milk for its richness and versatility.
Once thought to be expensive and unattainable, today personal chefs are making holiday cooking and baking hassle-free. Hiring a Personal Chef for the holidays is actually affordable. “In fact, if you’re eating out up to three times per week, you’re probably spending more than you would on a personal chef,” stresses Perez.
Holiday Tres Leches Cake (Serves 12)
— 1 Yellow Cake Mix With Pudding (Baked As Directed)
— 2 Cups Of Milk
— 2 Cups Of Heavy Cream
— 1/2 Cup Of Condensed Milk
— 1/2 Of Rum (Or To Taste)
— Whipped Cream (As Icing)
— 1 Bag Of Shredded Dried Coconut (Garnishment)
— Optional items: Macadamia Nuts, Cherries or Seasonal Berries
1. Allow cake to cool and poke holes through the entire cake with a fork.
2. Pour soaking liquid over cake and refrigerate for 30 minutes.
3. Top cake with whipped cream, shredded coconut and optional items.
Nana’s Pumpkin Eggnog (Serves 10)
— 4 cups of Milk (Substitute Fat Free Milk for Slim Eggnog)
— 1 Cup Pumpkin Puree
— 7 Eggs
— 1 Cup Sugar
— 1 tsp. Cinnamon
— 1/4 tsp. Ground Nutmeg
— 1 Cup Heavy Cream
— Spiced Rum
— 1 tsp. Vanilla Extract
— Optional Topping: Whipped Cream
1. Bring milk and pumpkin puree to boil in a heavy saucepan.
2. In a large bowl, whisk together eggs and sugar.
3. Slowly pour milk mixture into eggs stirring constantly to avoid cooking the eggs.
4. Pour mixture back into the saucepan, add cinnamon and ground nutmeg; cook over medium heat, stirring constantly until it coats the back of your spoon.
5. Pour custard through a sieve (strainer) into a clean bowl, stir in cream, vanilla, and spiced rum.
6. Cool and chill for at least 4 hours and up to 24.
7. Top with whipped cream and sprinkle of nutmeg if desired.
For all recipes and cooking instructions visit http://www.gotmilk.com.
**EDITOR: For more information, please contact Isela Aguirre-Castillo at 310-226-8600 or e-mail firstname.lastname@example.org
1. Source: American Dietetic Association and ConAgra Foods Foundation “Home Food Safety” Survey. November 21, 2003 (http://www.homefoodsafety.org/pages/media/releases/nov21_2003_holiday.jsp)
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