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Sunday, August 14, 2011

“Fabulous Bakery Desserts, Pt. XXII: Cheesecake Seminar, Pt. I—Classic No-Bake Cheesecake with Raspberry Coulis is easy to make and a Joy to Eat!”

Very Best of the Steve Miller Band The Steve Miller Band’s twentieth album, “The Very Best of the Steve Miller Band” came out in 1991, and failed to do well coming on the heels of “The Best of the Steve Miller Band 1968-1973.” I mean, how often can a record company put out “Best Of” packages without one or two of them flopping? Still, it has all the good music and if you don’t have any of the others, well, you can get this one! We definitely urge you to take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed! Thank you, the Elemental News of the Day.  




                                                                               


Here's the countdown to December 21, 2012: from today, we have 495 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




                                                                                   


                                                   STINKBUG 2011


                                                                             


Chef V. Vicky Mazarotti

END Commentary 08-15-2011

Copyright © 2011 by MHB Productions

Word Count: 2,226.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, August 15, 2011 by Chef V. Vicky Mazarotti

FABULOUS BAKERY DESSERTS, PT. XXII

 Fabulous Bakery Desserts, Pt. XXII: Cheesecake Seminar, Pt. I—Classic No-Bake Cheesecake with Raspberry Coulis is easy to make and a Joy to Eat!



Bakersfield, CA, 08-15-2011 M:  Hi, everybody, it’s been a little while since I was last here and today, I am returning with one of my favorite series, “Fabulous Bakery Desserts” and for the first time, I am going to be doing a seven day mini-series on CHEESECAKES!  Yes, cheesecakes, my friends, the most beloved and delicious of all desserts and it’s going to be fun.  Unfortunately, I don’t have any photos as I am using my long time recipes that I haven’t had a chance to recreate for this series. But you can put your trust in me and my repertoire as I wouldn’t publish anything that is going to fail.  What’s more, you can get in touch with someone here at the Elemental News of the Day merely by writing us or leaving your comments and we’ll get back to you within 24 hours.   

Cheesecakes are one of the classic desserts of all-time and there are two schools of thought on the subject: No-Bake Cheesecake and Baked Cheesecake.  The first is thickened with gelatin and firms up in the refrigerator and the second is a bit trickier, baked in the oven, and needs to be watched but is considered to be the better of the two. I actually prefer the No-Bake and hate to admit that I enjoy the Sarah Lee-brand New York-style cheesecake which most of my contemporaries in foodservice laugh at me about. I mean, you like what you like and I just happen to like it with fresh fruit of some sort sugared and poured over the top!

Today, we will begin with the first type; the No-Bake variety and we’re going to make it a Raspberry one by making a raspberry coulis which is a sort of sweetened puree which is incorporated into the product before it’s placed in the refrigerator to set-up.  I believe you will fall in love with it and will enjoy making and eating it as much as do I.  Tomorrow, we will commence making the baked type. Either way, mastering cheesecake is something that all chefs must know how to do as to NOT know how to whip up a cheesecake when you need one is to cripple yourself financially and to make yourself vulnerable.  This is the whole purpose of the Elemental News of the Day: enlightening the readership, particularly those in professional foodservice.  Let’s do it:

CLASSIC NO-BAKE CHEESECAKE





Yield: one 9” spring-form baking pan / Mis-en-place: about 12-15 hours:




Qty.
Measure
Item
Other
The Cheesecake:
10
Ounces
Philadelphia-brand cream cheese

1.5
Cups
Sour cream

2-1/3
Cups
Evaporated milk

6
Ounces
Lemon juice

.75
Ounces
Plain gelatin

.5
Cup
Powdered sugar

.5
Cup
Heavy cream
Whipped
1
Teaspoon
Lemon extract

The Topping
.5
Cup
Heavy cream

.5
Cup
Powdered sugar

1
Teaspoon
Vanilla extract

Basic Graham Cracker Crust:
1.5
Cups
Graham cracker crumbs

3/8
Cup
Melted butter

.25
Cup
Granulated sugar

1
Tablespoon
Egg white




Method:

1.      Mis-en-place: have everything READY to work with. Make the crust first by combining the Graham cracker crumbs with the melted butter and egg white in the bowl of an electric mixer equipped with a paddle attachment.  Mix into a crumbly blend of butter and crumbs.  Spray a 9” pie pan with PAM or some such other food release spray and gently press the crumb mixture into first the bottom and then onto the sides.  Do it slowly and gently so that it adheres to the pan but take care to have sprayed it well with the PAM, first. Note: the purpose of the egg white is to stabilize the crust so that it will hold together better when the cake’s been chilled.

2.      Beat the first measure of whipped cream with the powdered sugar and lemon extract and refrigerate until called for.

3.      Combine the gelatin and the lemon juice in a small saucepot and bring to a boil and keep there for about TWO minutes stirring constantly.  You do NOT want the gelatin to affix itself to the bottom of the pot and scorch.  You need to activate it and you do this by bringing it to a boil and maintaining it for the specified time.  Turn off the heat and allow it to cool to room temperature.

4.      In the meantime, beat the cream cheese and the sour cream together in the bowl of an electric mixer equipped with a PADDLE attachment.  Beat until light and smooth.

5.      Add the evaporated milk to the lemon juice-gelatin mixture and blend well.  Add to the cream cheese mixture and beat to combine.  Beat in the whipped cream mixture and again, blend to combine.  Pour into the prepared crust and cover with a piece of wax paper or plastic wrap that you’ve sprayed WELL with PAM or some such other food release spray.  Lightly press it to the surface so that it smoothes the top out and then place inside your refrigerator for several hours to set up, preferably overnight.

6.      The next day, make the topping.  Remove the cover from the pie and spread the topping over it. Smooth with a rubber spatula and then create a design by using an old-time “cock’s comb” or “decorating triangle” as it’s now known.  Top with a sauce of your choice and enjoy.

There are TWO schools of cheesecake-making, the baked-type and the refrigerator-type.  The latter is generally the easier of the two and the one that most people begin with.  It is the classic Sarah Lee-styled cold cheesecake that everyone is familiar with.  Baked cheesecakes are, of course, the classic type but require a bit more patience, skill, and time. Either way, cheesecakes are fun so don’t be afraid to begin educating yourselves!

Okay, this is the Raspberry Coulis:

RASPBERRY COULIS





Yield: about one cup of sauce:




Qty.
Measure
Item
Other
1
Basket
Raspberries, red or black, washed and picked over
1
Cup
water

4
Ounces
Granulated sugar

1.5
Teaspoons
Cold water

1
Teaspoon
Clear gel or cornstarch




Method:

1.      In a small saucepan, combine the berries with the water and the sugar.  Cook over a mild flame, stirring frequently, until the berries have been pureed.

2.      Press liquid through a strainer and push through as much as possible into another small saucepan. 

3.      Next, combine the cold water with the cornstarch or clear gel, mixing well. Return the raspberry mixture to the flame and when it’s close to boiling, whisk in the thickener.  Whisk until thickened and free from lumps.  Set aside to cool.

4.      To make a Raspberry-Coulis Cheesecake, swirl mixture into a just completed Basic No-Bake Cheesecake and then pour into the prepared crust.  Chill at least 12 hours to overnight.

5.      Garnish top of cake with whipped cream and any raspberry coulis that remains along with any fresh berries and sprigs of mint.

This is a classic coulis for cheesecakes and can be used as a sauce or topping for other desserts. Use your imagination and don’t be afraid to experiment!

As my friend, Vladimir Gdansk said yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

This will do it for today, we got a lot accomplished.  We have laid the groundwork for making cheesecakes and got the easy one out of the way. Tomorrow, we will move up to the Baked Variety which is a bit trickier and will take some expertise which you will develop over the course of time.  The important thing is to develop one’s confidence in the bakery arts so that when you have a chance to do something special, you will be able to rise to the occasion.  Never fear, friends, you will do okay and if you expect to have a mistake or two along the way, you’ll learn a lot of valuable information that no one could really tell you. Have a great day; see you all tomorrow! Bye!    

Thank you!

V. Vicky Mazarotti

V. “Vicky” Mazarotti
ACF, CWC, CPC, International Association of Culinary Professionals IACP.


This is me as a young chef back in the 1970's when I was working at a hotel in San Francisco. I had the opportunity to work in many different parts of the country and worked my way up the culinary ladder to become a top chef. I am both a Certified Working Chef and a Certified Pastry Chef and am a member of the American Culinary Federation, the world's top authority on everything connected to cooking.

---30---

END Commentary for Monday, August 15, 2011 by Chef V. Vicky Mazarotti



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 V. Vicky Mazarotti

Recipes created by Chef V. Vicky Mazarotti on April 17, 1982 in Kona, HI.

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This is #1241, a 12” x 16" original oil painting by Beverly Carrick entitled, “Doves and Others." 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 II
                                                                              

                                                                          
Both of these photos are sourdough starters from the past few days' sourdough bread recipes that weren't available then. This is what the white sourdough starter looks like!                                                                              
























                                                                        

                                                                            
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Tags:

V. Vicky Mazarotti, Fabulous Bakery Desserts, Classic Bakery Desserts, Classic Bakery Recipes, Desserts, Cheesecakes, Baked Cheesecakes, No-Bake Cheesecakes, Dessert Sauces, the Steve Miller Band, Berries,  









                                                                                

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