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Sunday, August 21, 2011

“Fabulous Bakery Desserts, Pt. XXIX: Old-Fashioned Puddings and Custards, Pt. III: Croissant Pudding with Pumpkin”

The Steve Miller Band’s twenty-seventh album, “Bingo” came out in 2010 and continues the saga of the band.  A pretty good album, it’s failed to win either a Gold or Platinum status and that seems to be the way it’s going to be for the rest of the career of the Steve Miller Band.  We have two more albums to go and then we will be offering another fine act.  We therefore 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 488 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 Murph MacDougal

END Commentary 08-22-2011

Copyright © 2011 by MHB Productions

Word Count: 2,081.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, August 22, 2011 by Chef Murph MacDougal

FABULOUS BAKERY DESSERTS, PT. XXIX

 Fabulous Bakery Desserts, Pt. XXIX: Old-Fashioned Puddings and Custards, Pt. III: Croissant Pudding with Pumpkin



Bakersfield, CA, 08-22-2011 M:  Here I am, I haven’t been around much and this is my fifth blog post for the new Elemental News of the Day, believe it or not. I used to write a great deal for the old blog as I favored writing political articles and not about food as that is what I do every single day.  Now, due to Stinkbug’s new policies, our political commentary is kept to a minimum and usually only comes up when we discuss the misery of foodservice wages.  Wages have remained low for a couple of decades now due to the fact that the border is wide open and the Obama Administration like the Bush Administration before it seems to favor keeping it open in order to help the employers minimize their expenses while penalizing the workers.  No matter what party you belong to, where you live, or what you feel, the United States is never going to recover until we’re at full employment once more and people are paying taxes.  It is important to revamp the nation’s economy because in the sixty-plus years I’ve been alive, I have never seen the nation in the shape it’s in today.

I am going to continue our series on Fabulous Bakery Desserts with a pudding today, something we haven’t done since Stinkbug did a few back in the early days of the new blog.  We also did a recipe for Flan awhile back but that was not recorded among the Old-Fashioned Puddings and Custards so this is going to be Part III of the series as I present to you Croissant Pudding with Pumpkin, a unique, tasty way to utilize old croissants.  Many times restaurants have tons of croissants that go stale and they either end up getting sent home with the help or made into bread pudding.  This recipe is for just that—bread pudding—but made with both the flaky pastry and leftover pumpkin.  We’ll top it off with some whipped cream!

CROISSANT PUDDING WITH PUMPKIN





Yield: One 2” half-hotel pan or one 9” x 15” x 2” baking dish / Mis-en-place: 90 minutes:




Qty.
Measure
Item
Other
6
Each
Large eggs

.5
Cup
Brown sugar

.5
Cup
Granulated sugar

.25
Teaspoon
Iodized salt

2.25
Teaspoons
Ground nutmeg

.25
Teaspoon
Ground cinnamon

1
Pinch
Ground cloves

1
Pinch
Ground mace

.25
Teaspoon
Ground cardamom

.25
Teaspoon
Ground ginger

2.25
Teaspoons
Vanilla extract

7.5
Ounces
Pureed pumpkin, canned or fresh cooked

1
Quart
Milk

.5
#
Old croissants, crumbled up

Granulated sugar and nutmeg
For the top



Method:

1.      Preheat standard oven to 400°F.  Combine the first eleven ingredients and then add the pumpkin and the milk.  Do this using an electric mixer equipped with a whip attachment. Blend well and then force through a fine-meshed sieve into a bowl and add the croissants, pressing them in well.  Allow them to soak for about 5 minutes.

2.      Then, pour this mixture into a baking pan that’s been sprayed with PAM or some such other food release spray.  Shake to settle the custard and then sprinkle the top with granulated sugar and ground nutmeg.

3.      Place the baking dish inside a larger roasting pan and fill half-way up the sides of the baking dish with boiling water.  This water bath will protect the custard from being scorched or becoming watery. Place on the middle oven rack of your preheated oven and bake for 10 minutes.

4.      Lower the heat by 25 degrees and continue baking for another 40-50 minutes or until a paring knife inserted into the center of the baking dish is withdrawn CLEAN. Remove from the oven then and place on a baking rack to cool.

5.      Once cool, refrigerate until cold.  Then, serve with whipped cream and a dessert sauce of your choice and enjoy.

This is a classic custard recipe that utilizes stale croissants instead of bread and any canned or fresh-cooked, pureed pumpkin you might have leftover.  Don’t be afraid to experiment and to come up with something new! Here’s the Whipped Cream recipe:

The Whipped Cream

About 3 + cups of cream:

Quantity
Measurement
Ingredient
2
Cups
Heavy whipping cream
.5
Cup
Confectioners’ or powdered sugar
2
Tablespoons
Triple sec liqueur
.5
Teaspoon
Meyer’s light rum

Method:

Using your electric mixer once more with the WHIP attachment, whip the cream at medium-high speed until soft peaks begin to form, about 5-8 minutes and when they do, begin to scale in the sugar along the sides. Add the rest of the ingredients and stop when it’s fairly stiff. Now, it’s time for the final assembly!

As my dear friend, V. Vicky Mazarotti 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.

I will return tomorrow for more excitement and fun and will do some more bakery desserts.  I love the bakery as do most of us and I think that is what ties us all together here, the fact that all of us came up in one bakery or another.  There is a shared camaraderie when one spends time working with breads, desserts, and yeast breads that brings one into fellowship with others who do similar things.  Part of that is due to the fact that like Vicky has been saying the past few days, too many people buy their stuff already made.  That sucks, big time, friends, it truly does.  Before you know it, there will be very few of us who share knowledge of the old ways.   Anyhow, please be sure to visit Amazon.com and maybe buy a Steve Miller Band album and/or buy a cookbook! See you tomorrow! Bye!    

Thank you, my friends!

Murph MacDougal

Murph MacDougal

Certified Club Manager, ACF Member, Foodserver/Bartender and professional Chef and Baker

_______________________________________________________________________

This is a picture of me when I was a young chef in the kitchen back in 1975. I apprenticed underneath my father and spent six years working for him in his British-Irish Restaurant in Fresno, California. I later moved to Frazier Park, California, and spent quite a few years working in the area and that's where I met Stinkbug. Anyhow, I am now working at a country club over on the coast near San Luis Obispo.

---30---

END Commentary for Monday, August 22, 2011 by Chef Murph MacDougal



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 Murph MacDougal

Recipes created by Chef Murph MacDougal on July 11, 1974 in Fresno, CA.

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This is #1279, a 12” x 16" original oil painting by Beverly Carrick entitled, “Shoe Sale." 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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