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Monday, August 22, 2011

“Fabulous Bakery Desserts, Pt. XXX: Boysenberry Pie and Pie Dough—a Wonderful Summertime Treat!”

The Steve Miller Band’s twenty-eighth album, “Greatest Hits” came out in 2010 and is one more attempt at generating some income. Still, if you are new to the band, this is a good one for you so we highly recommend that you pick this one up and enjoy it.  We have ONE more album to go and then we will be offering the music of another fine San Francisco band: It’s a Beautiful Day.  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 487 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 08-23-2011

Copyright © 2011 by MHB Productions

Word Count: 2,407.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, August 23, 2011 by Chef Murph MacDougal

FABULOUS BAKERY DESSERTS, PT. XXX

 Fabulous Bakery Desserts, Pt. XXX: Boysenberry Pie and Pie Dough—a Wonderful Summertime Treat!



Bakersfield, CA, 08-23-2011 T:  Summertime is the time of summer fruits and one of the first that comes to mind is my favorite: boysenberries.  My husband always surprises me with fresh fruit he picks up at a roadside stand on Brimhall Road in Bakersfield, CA, at this little stand run by this kindly Mexican fellow.  He always has the best fruits: strawberries, boysenberries, cherries, apricots, plums, nectarines, and peaches.  My hubby picks them up and a watermelon or cantaloupe and brings them home and we pig out for days on nothing but fresh fruit and Chianti.  That is the best thing about the summertime is the wide range of different fruits that blossom in the desert, at least as long as we get our ration of water to Kern County.  The fools up in Sacramento, CA, who oversee us here in the San Joaquin Valley, seem to feel that protecting a smelt and the salmon farmers is more important than feeding the world.  The valley is, of course, known as the “Bread Basket of the World” because we grow about 90% of the fruits and vegetables enjoyed by not only the nation but the world here in this amazing valley.  Nowadays, however, with unemployment ranging at 20-30% or more in different towns surrounding Bakersfield as well as farther up the valley, we’re in dire straits, but it’s like Stinkbug has asked us this time around: please avoid the political commentaries as that is what got us shut down the last time in a test run of the new powers granted the federal government in controlling the Internet in times of crisis. So, just keep in mind that where water flows, life grows. Let’s make our pie:

Boysenberry filling can be made with either frozen or fresh berries.  Fresh obviously taste wonderful but are extremely fragile and will tear apart.  Frozen, if packed in juice, is what we prefer in professional foodservice as they taste marvelous, have juice, and are as small as they’re going to be.  They also hold up better because however they prepare them makes them this way.  The thing to do is to allow them to drain overnight in your refrigerator in a colander and harvest the juice the next day and utilize it in the formula.  It has the flavor, it has the color, and it’s marvelous.  Buy fresh-frozen ones if you can packed in juice; otherwise, use the IQF berries frozen individually and fold them into the sauce when it’s prepared and allow them to defrost right there. That is the second-best way!

BOYSENBERRY PIE FILLING





Yield: about five quarts of filling (enough for 2-3 pies or a large cobbler); mis-en-place: about an hour from start to finish. 




Qty.
Measure
Item
Other
5
Cups
Water or fruit juice

4.25
Cups
Granulated sugar

.75
Teaspoon
Ground cinnamon

.75
Teaspoon
Kosher salt

.75
Teaspoon
Almond extract

.5
Teaspoon
Red food color

2
Drops
Blue food color

1.5
Teaspoons
Lemon juice

7/8
Cup
Clear gel or cornstarch

2.5
Quarts
Frozen or fresh boysenberries




Method:

1.      Mis-en-place: have everything ready.  Combine the sugar, cinnamon, salt, extract, food colorings, lemon juice, and clear gel (preferably) or cornstarch in the bowl of an electric mixer equipped with a whip attachment and rotates on LOW speed, blending well.

2.      Begin scaling the water slowly in along the sides while rotating the whip.  Then, pour through a fine-meshed sieve and force through any blobs of starch, sugar, or spice into a medium-sized saucepot that’s been sprayed with PAM or some such other food release spray.

3.      Place the pot over a medium-high flame and begin stirring, frequently, as it comes to a boil.  When it does come to a boil, stir constantly as it thickens, taking care to stand back as the pot hurls blobs of hot gel out here and there.  Stir until it’s thickened and its clear; then, turn the heat down, stir in the berries gently with a wooden spoon or rubber spatula, taking care to not bust them up any more than is necessary.

4.      Remove the pot from the heat and allow it to cool.  When totally cool, refrigerate.  Use this filling for pies and for other desserts. It can be turned into a sauce by thinning it down and using it for desserts of your choice like cheesecakes.

This is the classic pie filling formula for berries of all types.  Be sure to find CLEAR GEL as it’s preferable to cornstarch.  If you can’t find it from a professional source, you can buy it through Amazon.com.  It’s a modified food starch which means that it keeps both its clarity and its liquidity at either room temperature OR when cold.  This is what professional bakers use to make their pie fillings.  Sure, it costs a lot more but it makes the best products!

ALL-PURPOSE PIE DOUGH





Yield: about 2.5-3 # pie dough / Mis-en-place: about 45-60 minutes:


Qty.
Measure
Item
Other

2.5
Cups
All-purpose flour


.25
Teaspoon
Kosher salt


2
Tablespoons
Granulated sugar


.5
Cup
Chilled Crisco shortening


.25
Cup
Unsalted butter
Cut into pieces

3/8
Cup
Ice water




Method:

  1. Combine the flour, salt, and sugar together in a bowl and stir to blend well.
  2. Work the shortening and the butter into the flour mixture by rubbing it between the palms of your hands until both are about the size of small pebbles. 
  3. Form a “well” in the center of the dry goods and pour the ice water into its center.  Gradually fold the flour in from the sides of the bowl mixing constantly as you do this.  Should it be too STIFF, add a little extra water.
  4. Scoop the pie dough out onto a lightly-floured surface and knead it until firm dough has formed.  Wrap it up tightly in plastic wrap and refrigerate for about 30 minutes.



This is classic pie dough that is usable for most of your bakery needs: from making pies to cobblers, to strudels and quiche crusts, and whatever else your imagination might dream up! Go for it and don’t be stopped by limitations!

HOW TO MAKE THE PIES

1.      Take the pie dough and cut four pieces that weight about 4-6 ounces and roll each one out on a lightly-floured work table enough that they will each cover a 9” pie pan. Spray two 9” pie pans with PAM or some such other food release spray and drape each one with one piece each of the pie dough.

2.      Scoop filling into both shells up to and slightly above the rims of each.  Trim the excess dough from around the edges with scissors leaving about 0.5” hanging off. 

3.      Take the next two pieces and drape each of these over the tops of each of the pies.  Trim the excess and then begin crimping the edges with a fork to form a border around the rims of each.

4.      Beat ONE large egg in a bowl with ONE tablespoon of ice water and force through a fine-meshed sieve into a bowl. Using a clean pastry brush, paint both pies with this “eggwash” and then sprinkle with granulated sugar. Slash some vents for the steam to escape and then refrigerate for 30 minutes.

5.      In the meantime, preheat a standard oven to 450°F or a convection oven to 400°F and have ready.  Line a sheet pan with a piece of parchment or wax paper and spray with PAM or some such other food release spray. When time’s up, remove the pies from the fridge, place on the paper-lined sheet pan and insert inside the hot oven.

6.      Bake for 10 minutes, and then lower the heat by 50°F.  Continue baking until the top crusts have browned golden-brown and filling is beginning to leak out.  Use your best judgment as to when they’re done but usually, pies bake in 20-30 minutes, depending upon the type of oven one is using.

7.      When they’re done, remove them from the oven and place on a wire rack to cool. When room-temperature, place in your refrigerator and chill. You can either heat up slices in the microwave at a later time or serve cold with whipped cream.  Either way, enjoy!

Well, there you go, a classic pie filling, pie dough, and a formula for putting them together.  It’s an easy thing once you start doing it so come on, let’s get baking!

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 be back tomorrow for more exciting bakery fun. There is something about the summertime that makes it perfect for the pies and cobblers that are made with summertime fruits.  Berries, cherries, and apricots come immediately to mind as do other things.  If you would like to learn about these things, please keep reading my installments to the ongoing series. Love you all!  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 Tuesday, August 23, 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 June 15, 1983 in Fresno, CA.

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          BAKERSFIELD’S ONE-AND-ONLY STINKBUG—A LONGTIME TRADITION!

                                                                                                                                                                         
                                                                                
This is #1281, an 8” x 10" original oil painting by Beverly Carrick entitled, “Shoe Repair." 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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Tags:

Murph MacDougal, Fabulous Bakery Desserts, Classic Bakery Desserts, Classic Bakery Recipes, Desserts, Pie Dough, Pie Fillings, Boysenberries, Summertime Fruits, the Steve Miller Band, Pies and Pastries,  









                                                                             

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