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Thursday, August 18, 2011

“Fabulous Bakery Desserts, Pt. XXVI: Cheesecake Seminar, Pt. V—Vick’s “Big One”—one of the Biggest I’ve ever Seen!”

The Steve Miller Band’s twenty-fourth album, “King Biscuit Flower Hour presents the Steve Miller Band” came out in 2002—four years after the last greatest hits package flopped out and sadly didn’t do very well either, neither achieving Gold nor Platinum status. This is tragic as generally the ‘King Biscuit Flower Hour’ presentations are extremely good as this one is and are well-received.  You can make a difference by going out and buying it now, especially 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 491 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 08-19-2011

Copyright © 2011 by MHB Productions

Word Count: 2,281.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, August 19, 2011 by Chef V. Vicky Mazarotti

FABULOUS BAKERY DESSERTS, PT. XXVI

 Fabulous Bakery Desserts, Pt. XXVI: Cheesecake Seminar, Pt. V—Vick’s “Big One”—one of the Biggest I’ve ever Seen!



Bakersfield, CA, 08-19-2011 F:  Here we are once more with another fabulous Cheesecake recipe to regale you with—“Vick’s ‘BIG ONE’—the BIGGEST I’ve ever seen or made, my friends! Having been a female in a man’s business all my life, I’ve seen some big ones, alright: some big fools who think they’re God’s gift to women and do their best to make you believe it.  When I was a young busgirl, I remember this old pantry man, Felix, trying to get into my pants every night when it was time to clock out so I had to devise ways to get around him to get out the back door. Back in the late 1960’s and early-to-mid 1970’s, we didn’t have many laws that forbade sexual harassment on the job.  Women in foodservice had to take what they were given many a time or lose their jobs.  That didn’t mean we had to sleep with every cook, chef, bartender, or pantry man but we had to be adept at getting out of situations that were potentially dangerous for us, especially if we were the last ones out and there were a bunch of guys hanging around.  One of the most difficult times I ever had was when I turned 18 years old and was working the graveyard shift in a hotel with four guys in my kitchen crew, you had better believe I watched my back as in those days, there was an awful lot of drugging and alcoholism going on in foodservice and it was dangerous being young and attractive.  Add to that the fact that most chefs are full of testosterone and full of themselves and then when they’ve been drinking and smoking dope, they can be not only obnoxious but determined and extremely aggressive.  Fortunately, I’ve managed to avoid most situations that bode ill for me and have come through unscathed.  If my Mom or Dad had known the conditions in which I worked as a sixteen-year-old kid, I am sure I would have been in a completely different line of work by now.  Dad was a lot like Charles Bronson in the “Death Wish” movies, let me tell you, and he would have had no problem with whacking some dumb-assed cooks!

Today’s cheesecake recipe is a monster as I’ve already alluded to and it comes with a wonderful strawberry topping.  You are going to need a much larger spring form pan, preferably a 10” one, because this baby is going to rise high and wide.  Pay attention to the directions and take special care to watch it as it bakes.  There is also a temperature change in this one and if need be, cover it with a piece of aluminum foil sprayed with PAM or some such other food release spray to protect its top from browning too quickly. Always ad lib, folks, do what you need to do to produce a wonderful product! Recipes sometimes change due to circumstances of time and place, humidity and dryness, elevation and depression. Let’s do it:

VICK’S “BIG ONE”





Yield: One 10” spring form bake pan / Mis-en-place:




Qty.
Measure
Item
Other
The Cheese Cake:
2.5
#
Philadelphia-brand cream cheese

1.75
Cups
Granulated sugar

3/8
Cup
Cake flour

1
Teaspoon
Lemon zest

1
Teaspoon
Orange zest

2
Each
Large egg yolks
Beaten
5
Each
Large eggs

1
Teaspoon
Vanilla extract

1
Teaspoon
Rum flavoring

.25
Cup
Heavy cream
Whipped
The Graham Cracker Crust:
2
Cups
Graham cracker crumbs

.5
Cup
Melted butter

1/3
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, sugar, 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 10” 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 450°F or a convection oven to 400°F.

2.      Next, combine the first NINE ingredients in the mixing bowl using the paddle attachment and beat on high speed until well-blended and smooth.  While doing this, whip the heavy cream until stiff.

3.      Fold in the whipped cream and blend together for one minute to incorporate the cream and until light and fluffy. Scoop the cream cheese filling into the prepared crust, shake the pan to settle it, and place on the middle oven rack to bake.

4.      Bake for about an hour to an hour-and-a-quarter.  After the first 20 minutes have passed, drop the heat by 50°F and continue baking for the duration of the time or until it appears to be done; 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!

5.      Allow to cool on a cake rack for about 20 minutes and refrigerate for at least SIX hours.  Decorate with whipped cream and Strawberry Sauce.

This is one of the biggest cheesecakes I ever made back in the 1980’s when I was learning how to bake this sort of stuff and it rises extremely high and looks like it’s going to explode out of the pan. Don’t be afraid, it will drop down as it cools but this is why we’re using a big spring form pan. Okay, here’s the Strawberry Topping:

STRAWBERRY TOPPING





Yield: about ONE cup:




Qty.
Measure
Item
Other
7
Large
Strawberries, washed

1
Cup
Kern’s strawberry nectar

.125
Cup
Granulated sugar

.125
Cup
Light corn syrup

1.5
Teaspoons
Lemon juice

1
Teaspoon
Clear gel or cornstarch

2
Teaspoons
Cold water




Method:

1.      Hull the strawberries and wash them well. Cut SIX of them into halves and leave the seventh whole.

2.      In a saucepan, combine the nectar, sugar, corn syrup, and lemon juice.  Bring to a boil over a high flame; as it boils, combine the clear gel or cornstarch with the cold water, whisking well, and then whisk it into the boiling liquid.  Stir until the sauce has tightened and is free from lumps.  Set aside to cool.

3.      Make a border of whipped cream along the edge of a No-Bake Cheesecake. Dip each half-berry into the sauce and arrange around the edge like the points on a clock.  The final berry, partially quartered and spread open, is placed in the center of the cheesecake.  Drizzle strawberry sauce over all as well as the rest of the cake.  Chill until serving time.

This is a classic, all-purpose sauce that will transform any cheesecake into something wonderful.

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, as I said yesterday, I thought this was it for me but I’m here for another day or two.  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 Friday, August 19, 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 22, 1984 in Kona, HI.

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This is #1269, a 9” x 12" original oil painting by Beverly Carrick entitled, “The Marketplace." 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, Strawberries, the Steve Miller Band, Dessert Sauces,  









                                                                             

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