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Saturday, August 20, 2011

“Fabulous Bakery Desserts, Pt. XXVIII: Cheesecake Seminar, Pt. VII: Vick’s New York-style Cheesecake with Strawberry Topping—ain’t None Better!”

The Steve Miller Band’s twenty-sixth album, “Young Hearts—Complete Greatest Hits” came out in 2003 like “Extended Versions” and was another non-seller; I mean, how many times can a record label continue putting “greatest hit” packages out for the general public before they go “ho hum?” Anyhow, this is a 2-CD set so it’s somewhat comprehensive which means it’s a worthy buy.  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 489 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 08-21-2011

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 Sunday, August 21, 2011 by Chef V. Vicky Mazarotti

FABULOUS BAKERY DESSERTS, PT. XXVIII

 Fabulous Bakery Desserts, Pt. XXVIII: Cheesecake Seminar, Pt. VII: Vick’s New York-style Cheesecake with Strawberry Topping—ain’t None Better!



Bakersfield, CA, 08-21-2011 Su:  Here we are for our final day, one last cheesecake to make! Our offering for today is my New York-style Cheesecake with a Strawberry Topping, one that every chef worth his so-called salt knows how to make or should know how to make.  As I said in a recent installment, it’s important for a chef to have a cheesecake recipe or two because when the time comes that one is required, that is NOT the time to begin learning how to make them nor is it really time to buy them already made.  Sure, SYSCO Foodservice or S.E. Rykoff, or U.S. Foodservice or any other foodservice purveyor for that matter can sell a restaurant a wide variety of wonderful cheesecakes from the freezer.  But when diners who eat out regularly see the same thing over and over, they’re inclined to judge you less favorably because you can’t make your own signature desserts.  Sometimes, they spread the word that the swanky restaurant isn’t quite as swanky as they’re using a store-bought cheesecake that’s simply boring.  Chefs are judged on the quality of two things: their soups and their desserts and if either one is lacking in anything, believe me, the word will get out via social media and by word of mouth that you not only stink but worse are a pretender.  Being judged to be a phony in the restaurant business can be terminal and even though it may take some time, it will cost you a great deal of financial backing and available resources for the same inevitable event to take place: closing one’s doors.

So, today’s cheesecake offering is my New York-style Cheesecake complete with a strawberry topping that is almost mandatory.  Sure, you can place a Sour Cream Topping atop it or a Chocolate Glaze but we’re opting for the berries as this is traditionally the way.  You can substitute raspberries or boysenberries or even gooseberries for the strawberries and adjust the flavorings to make it all yours. Whatever you choose to do, go for it!

NEW YORK CHEESECAKE





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




Qty.
Measure
Item
Other
The Cheesecake:
2
#
Philadelphia-brand cream cheese

.75
Cup
Granulated sugar

2
Each
Large eggs

1
Teaspoon
Vanilla extract

.125
Cup
Cornstarch

1
Cup
Sour cream

The Crust:
1.5
Cups
Graham cracker crumbs

5/8
Cup
Melted butter

.25
Cup
Granulated sugar

1
Tablespoon
Beaten egg white, strained

.5
Teaspoon
Ground coriander




Method:

1.      Preheat standard oven to 400°F or convection oven to 350°F. 

2.      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

3.      Beat the cream cheese and sugar until light and smooth using an electric mixer equipped with a paddle attachment.  Beat in the next THREE ingredients until combined.  Then, blend in the sour cream.

4.      Scoop this mixture into the prepared crust and decorate the top by drawing a “cock’s comb” or decorator’s comb around the top in a circle to give the cake its distinctive look.  Then, place on the middle oven rack of your preheated oven to bake.

5.      Bake for about 45 minutes; then, turn off the oven and leave the cheesecake in the oven to cool for 2-3 hours with the door moderately cracked.  Chill overnight.

This is the standard classic of classics and is one that is fairly easy to master. You will come to love this recipe very much. Okay, here’s our 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. You know, I’m going to throw in the Chocolate Glaze, too, as you might want to get real kinky!

CHOCOLATE GLAZE





Yield: about .75 cup:




Qty.
Measure
Item
Other
6
Ounces
Nestles’ semi-sweet baking chocolate
Melted
.25
Cup
Melted butter

.75
Cup
Powdered sugar

1
Teaspoon
Vanilla extract

.5
Teaspoon
Rum flavoring

1/3
Cup
Cold water




Method:

1.      Melt the chocolate in the top of a double-boiler/Bain Marie.  When melted, remove from the heat and blend in remaining ingredients until combined. 

2.      Spread this mixture across the top of a baked cheesecake and chill for at least an hour before serving.

This is an excellent chocolate glaze that is perfect for beautifying and adding additional flavor and richness to a baked cheesecake.  Find other uses for it.

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.

Okay, I have fulfilled my obligation to Stinkbug and can enjoy my time off for awhile.  I enjoy creating recipes and am in the process of working on my own cookbook. We would like to thank Google Blogger for their kindness in maintaining our blog as our last host; Choseit.com dumped us in the summer of 2010. Sharing foodservice knowledge is one of the greatest things a professional culinarian can do and it’s our obligation as dictated to us by the American Culinary Federation to pass our knowledge onto the next generation.   Anyhow, please be sure to visit Amazon.com and maybe buy a Steve Miller Band album and/or buy a cookbook! See you soon! 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 Sunday, August 21, 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 July 17, 1984 in Kona, HI.

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This is #1278, a 16” x 20" original oil painting by Beverly Carrick entitled, “Hair Today." 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, Dessert Toppings, the Steve Miller Band, Dessert Sauces,  










                                                                               
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