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Tuesday, August 16, 2011

“Fabulous Bakery Desserts, Pt. XXIV: Cheesecake Seminar, Pt. III—Chocolate-Cherry Cheesecake—the Crème d’ la Crème of Cheesecakes!”

The Steve Miller Band’s twenty-second album, “Steve Miller Band Box Set” came out in 1994, a year after the ill-fated “Wide River” and didn’t do very well either, neither achieving Gold nor Platinum status. Box sets usually do very well as they contain all sorts of unearthed jewels, outtakes, and unknown tunes but this one failed rising to the top.  The Steve Miller Band is a class act, however, and years of touring made them into what they are: a classic band from the 1960’s.   Still, if you are a collector, we 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 493 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 08-17-2011

Copyright © 2011 by MHB Productions

Word Count: 2,138.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, August 17, 2011 by Chef V. Vicky Mazarotti

FABULOUS BAKERY DESSERTS, PT. XXIV

 Fabulous Bakery Desserts, Pt. XXIV: Cheesecake Seminar, Pt. III—Chocolate-Cherry Cheesecake—the Crème d’ la Crème of Cheesecakes!



Bakersfield, CA, 08-17-2011 W:  Yesterday, we began the process of making Baked Cheesecakes and today, we will continue on with our series by doing another tasty standard!  What we have today is a dark chocolate cheesecake with cherries, a wonderful combination if ever there was one.  The two together harkens back to older times like the cooking of Old Vienna and Salzburg of the Austro-Hungarian Empire.  Some of the most classic desserts of all time are not of French origins but are from the Viennese kitchens of the 1800’s.  Europe was going through a culinary transformation in the two centuries prior to the Twentieth and the foods and styles were leaping ahead by light years.  Culinary expertise grew and people found that better equipment such as ovens, stoves, and utensils allowed them to create some of the best dishes we have come to love in modern times.  The fact that modern ovens allowed bakers to maintain their levels of heat in consistent ways made their baked goods that much more perfect, wonderful, and increased their availability.  Cheesecake is one such item that exploded out of the Nineteenth Century and into our modern times.  Virtually most every restaurant has at least one cheesecake on its menu, if not more.     

The marriage of chocolate and cherries has always been one of those decadent mélanges that have stimulated the palates of countless diners over the centuries.  Cherries and chocolate have always been among the top dessert ingredients due to their flavor, appearance, and aromas.  Combined together in a rich cheesecake with heavy cream and other good ingredients only increases the tastiness of this cake and you will come to love it once you’ve had a chance to master it.  Be brave and show no fear, shop at the wholesalers like Smart and Final where you can buy more product for your buck so if you fail the first time, you can come right back and go for it again.  Once you tell yourself that you can do it, you will be able to do it and when you can, you will never lose it: baking is, after all, like riding the proverbial bicycle—you never forget how!

VICKY’S CHOCOLATE-CHERRY CHEESECAKE





Yield: one 9” cheesecake / Mis-en-place: 8-10 hours total time w/ everything ready to work with:




Qty.
Measure
Item
Other
The Cheesecake:
4
Ounces
Philadelphia-brand cream cheese

1
Cup
Cottage cheese, small curd

.5
Cup
Granulated sugar

2
Each
Large egg yolks

1
Teaspoon
Vanilla extract

2
Teaspoons
Cherry extract

8
Ounces
Nestlé’s semi-sweet chocolate
Melted
.25
Cup
Maraschino cherries, chopped and well-drained
.5
Ounce
Plain gelatin

4
Ounces
Half’n’half

1
Cup
Whipping cream
Whipped
2
Each
Egg whites
Beaten stiff
The Chocolate Wafer Crust:
8
Ounces
Nabisco Chocolate Wafers
Crumbled
6
Ounces
Melted butter

1
Tablespoon
Egg white (throw the rest in with the measurement above for the cake)
The Finish:
1
Cup
Whipping cream
Whipped
.5
Cup
Powdered sugar

2
Teaspoons
Vanilla extract

.5
Cup
Maraschino cherries, chopped and pressed dry



Method:

1.      Mis-en-place: have everything ready to work with.  Make the crust first by combining the crumbled and pulverized Vanilla Wafers 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” spring release bake 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 baked.  Preheat standard oven to 400°F or a convection oven to 350°F.

2.      Next, combine the first SIX ingredients in the mixing bowl using the paddle attachment and beat on high speed until well-blended and smooth.  While doing this, combine the plain gelatin with the half’n’half in a small saucepot with a heavy-duty bottom or in the top of a double boiler over HOT water.  Be sure to bring the mixture to a boil and keep there for 30-40 seconds in order to activate the gelatin.  If you fail to do this, the gelatin WON’T work. Once this is done, set it aside to cool to room temperature.

3.      Melt the semi-sweet chocolate in the double boiler or in the microwave oven and add to the cheese mixture, beating together until well-blended. 

4.      Fold in the whipped cream, the gelatin mixture, and the whipped, meringue-like egg whites.  Beat together for one minute to incorporate and until light and fluffy. Scoop the cream cheese filling into the prepared crust and place on the middle oven rack to bake. 

5.      Bake for about an hour to an hour-and-a-quarter.  Check for doneness by noting the cheesecake to begin pulling away from the sides of the pan and for SMALL cracks to begin forming in the center of the cake—when you see this, check with a cake tester to make sure the center is almost completely dry.  The trick is to pull it out before it’s completely done so that it will finish in the pan and NOT in the oven.  If you leave it in the oven for too long, the cracks will appear quickly and will be deep.  You can cover this up by putting a topping on top but you can’t do anything about the dryness so be careful!

6.      Allow to cool on a cake rack for about 20 minutes and then refrigerate for at least SIX hours.  Decorate with whipped cream and patted-dry Maraschino cherries. 

This is a great cheesecake that is based upon one that a chef friend of mine created back in the 1980’s but has been updated and altered in order to make it better.  You will find this to be very delicious and will eat it in a couple of days.  It’s not difficult to make as long as you bring the gelatin to a boil and even though it’s costly, it’s a great one to start with.

As I 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.

Well, this is it for me, now it’s my turn to take some time off.  In the meantime, I insist that you that you learn as much as you can about yeast breads so that you will build your confidence.  I assure you over and over to never fear and read all the books on the subject that are available to you. There are many good books that can be purchased at Amazon.com which makes them reasonably priced so go over there and take a look. Buy a Steve Miller Band album and buy a cookbook! 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 Wednesday, August 17, 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 05, 1985 in Kona, HI.

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This is #1250, an 8” x 10" original oil painting by Beverly Carrick entitled, “Banquet." 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!

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V. Vicky Mazarotti, Fabulous Bakery Desserts, Classic Bakery Desserts, Classic Bakery Recipes, Desserts, Cheesecakes, Baked Cheesecakes, No-Bake Cheesecakes, Cherries, the Steve Miller Band, Chocolate,  









                                                                             

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