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Friday, June 10, 2011

“Classic Bakery Desserts, Pt. XX—Coconut Cream Pie”


Canned Heat’s seventh album, “Live in Europe OR Live in Concert ‘70” as the reissue was called came out in early 1970 and was a smoking live album that featured some of their best songs showcased in an excellent performance.  Canned Heat was always popular in Europe and this was an exceptional album that every one of you should rush out and buy! All you have to do is to use the handy link and go to Amazon.com and buy it NOW!  Thanks, the Elemental News of the Day.





                                                                                 

Here's the countdown to December 21, 2012: from today, we have 560 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                         



                                                   STINKBUG 2011


                                                                                  


James “JT” Tobiason

END Commentary 06-11-2011

Copyright © 2011 by MHB Productions

Word Count: 1,687.

CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, June 11, 2011 by Chef James “JT” Tobiason

CLASSIC BAKERY DESSERTS, PT. XX—COCONUT CREAM PIE

Classic Bakery Desserts, Pt. XX—Coconut Cream Pie

Bakersfield, CA, 06-11-2011 S:  It’s been awhile since last I was here so today we’re going to continue on with our Classic Bakery Desserts by making a luscious Coconut Cream Pie! This is one of the great desserts that are made possible by the use of gelatin which allows us to make a high-top pie that stands up and won’t come tumbling down.  Before geniuses began using gelatin, a high-top pie was only good for a day, two at the most before it began to sag which made it both unsightly and unappetizing.  If you add the gelatin, it stabilizes it and it retains its height and is beautiful, much the same way that a mousse will remain standing if you whip the cream to the correct consistency.  The important thing is to be sure to combine the gelatin with BOILING WATER and cook it for a few seconds in order to activate it.  Most of us have learned the hard way that by being not shown how to work with gelatin, we’ve made dreadful mistakes for which we’ve been ridiculed, disrespected, and embarrassed.  Always, I repeat, always, ACTIVATE your gelatin!

This recipe is one that hails from the beautiful island of Maui out in the Pacific Ocean in the great state of Hawaii.  All of us have been there at one time or another for a vacation whilst Stinkbug went there to live in the 1990’s with his second wife, KC.  They had a storybook life there until they experienced difficulties and moved to Washington State. There, they finally broke up and he returned to California where he met the Lovely Lady Linda.  Halloween is the wedding date and believe me; it’s going to be a stellar event to which all of us will be in attendance. 

If you’re ready, let us begin concocting our pie as this is one you will use time and time again and will become a hit with your family or with your clientele.  We do our best to present to you the best recipes because we want to teach you the secrets that most of us had to sweat and sell ourselves to learn.  In the olden days, chefs were loath to share their recipes whereas now, it’s all about education!  We want to educate our readers!

COCONUT CREAM PIE





1. Two 9” pies




Qty.
Measure
Item
Other
The Crumb Crust
3
Cups
Graham cracker crumbs

.75
Cup
Melted sweet butter

.5
Cup
Granulated sugar

Coconut Cream Pie
1
Quart
Whole milk

2
Cups
Grated coconut

1-1/3
Cups
Granulated sugar

1
Cup
All-purpose flour

1
Teaspoon
Iodized salt

6
Each
Egg yolks

.25
Cup
Melted sweet butter

1-1/3
Tablespoons
Vanilla extract

2
Tablespoons
Coconut

2
Tablespoons
Boiling water

1.5
Teaspoons
Plain gelatin




Method:

1.      Crust: mix ingredients in a bowl until well-blended; then, divide in half and place each half in a 9-inch pie pan.  Press down on the bottom and along the sides until a fairly smooth crust is looking back at you. 

2.      Place crusts in your fridge for 10 minutes.  Preheat standard oven to 350°F or a convection oven to 300°F and have ready.

3.      After crusts have been refrigerated for 10 minutes, place them on the middle rack of your preheated oven and bake for 10 minutes.  Afterward, remove and cool.  This will “moisturize” your crusts, which means that they will be protected from the soft fillings as well as from the dampness of your refrigerator.

4.      The Pies: place milk in top of a double-boiler along with the coconut over but not in boiling water.  In a separate bowl, combine the flour, sugar, and salt together.  When warm, combine the dry ingredients with the milk and stir until well-dissolved.  Whisk frequently during cooking and scrape down the sides. 

5.      When somewhat thickened, remove about ONE-THIRD of the mixture and place in the bowl of an electric mixer equipped with a whip attachment. Beat in the egg yolks and beat well; then, return this mixture to the rest of the mixture in the top of the double-boiler and combine together well. 

6.      In another bowl, combine the boiling water and the gelatin together and stir until dissolved.  Heat in the microwave for 20 seconds until super-hot and add it the butterscotch custard in the double-boiler and incorporate well.  

7.      Cook for a final 8-10 minutes over a medium-flame until fairly thick.  Remove from the fire and blend in the melted butter, vanilla and the coconut emulsion.  Divide between the two prepared crumb crusts and press a piece of wax paper atop each that you have sprayed with PAM or some such other food release spray, sprayed-side DOWN.  This keeps a skin from forming.  Now, refrigerate until good and cold.

8.      When cold, top with the following:

Fresh Whipped Cream

Qty.
Measure
Item
Other
2
Cups
Heavy whipping cream

1
Cup
Powdered sugar

1
Teaspoon
Vanilla extract

1
Teaspoon
Almond extract




Method:

9.      Using your electric mixer equipped with a wire whip attachment, whip the cream at medium-high speed until smooth, gentle peaks have formed, about 5-8 minutes.  Lower speed to medium and incorporate the rest of the ingredients. 

10. When your cream looks like whipping cream, stop mixing and chill.  However, take care to NOT overmix as the results are irreversible.

11. To make the whipped cream topping, fill a pastry bag equipped with a large star tip with the cream and pipe on top of the pies using a rippling, up-and-down motion in an ever-tightening circle working inwards.  At the middle, put a distinctive tip and you’re done.  If you’d like to add a garnish, throw some toasted or untoasted coconut atop the cream.  Then, refrigerate until you’re ready to use them.  Slice with a warm knife and place on serving plates and then, you’re ready for a taste treat!

That’s it, just follow directions and you will have a successful dessert that your friends and family will be excited to eat!  I truly love this delightful dessert and everyone I know raves about it especially when we accompany it with macadamia nut ice cream.  Be sure to keep this one close by as you will be using it time and again and I assure you that it will come out the same each and every time!  

Well, my friends that will be it for today. I think you will have a lovely time with this recipe and that your family, friends, and neighbors will all be agog when they see this delightful dessert.  Save it for the times when you need something that will devastate everyone else and whenever you want to outdo everyone else! See you soon! Bye!

Thank you!

“JT”

James “JT” Tobiason
Professional Baker, American Baker’s Association, ACF, CWC


---30---

END Commentary for Saturday, June 11, 2011 by Chef James “JT” Tobiason.

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Chef James “JT” Tobiason.

Carrick, Brian.  “Rich and Luscious Pies threatening to Waistline.”   The Bakersfield Californian.  30-July-1987: Food, AA4.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

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          EL PESTOSO


                                                                                        
                                                                           
This is #1271, a 9” x 12" original oil painting by Beverly Carrick entitled, "Sierra Morning." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures I

                                                                                        

     This is a shot of Brian Carrick on 11-05-1976 tripping out in a Cow Pasture somewhere in the mountains of Kern County. 

 This is a shot of lead guitarist Randall Kyles and drummer Brian Carrick of the Magnolia Hilltop Brewers on 08-21-1976 at Shamrock during a band rehearsal there.  Shamrock was the band's home from 1973-1980. 

This is Donna McMahon, the wife of Vernon, on 12-31-1977 at our annual New Year's Eve gig somewhere in Kern County. The woman on the left is an unidentified friend. 

This is a shot of lead guitarist Randall Kyles and bassist Victor Gaona of the Magnolia Hilltop Brewers on 04-09-1976 at Maricopa, California tuning up.  The band was a powerful three-piece band at this time and these two guys led the band well. 

This is a shot of Victor Gaona at Delano, California on 12-03-1976 during the drum solo of "Takin' Care of Business." Victor was a great musician and vocalist. 

              This is a shot of the band at Taft, California, on 10-15-1976 in the dark. No one knows what happened to the lights.                                                                  

This is another shot of Groucho the Cat on 03-18-1980, one of Stinkbug's favorite cats after her surgery to fix her. You can see her shaved belly.                                                                                                                                                                                                                                                                                                                                                                                    























                                                                             

                                                                                

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Classic Bakery Desserts, Culinary Arts, Bakery Recipes, Pies and Pastries, Cream Pies, James "JT" Tobiason, Gourmet Cooking, Classic Desserts, Desserts, Famous Bakery Recipes, Old-time Cooking, Pies and Pastries.














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