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Saturday, September 24, 2011

“Fabulous Bakery Desserts, Pt. XLII: Lilah Paulikovich’s Chocolate Cream Cheese Mousse Recipe—unlike anything you’ve ever seen before!”

The Grateful Dead’s twenty-seventh album, “Dylan and the Dead,” was released in January 1989 and featured the band live in concert with the one-and-only Bob Dylan doing Dylan’s songs! It is a stellar album and definitely worth buying!  We know you will love it and suggest that you 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 454 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 Lilah Paulikovich

END Commentary 09-25-2011

Copyright © 2011 by MHB Productions

Word Count: 1,281.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, September 25, 2011 by Chef Lilah Paulikovich

FABULOUS BAKERY DESSERTS, PT. XLII

 Fabulous Bakery Desserts, Pt. XLII: Lilah Paulikovich’s Chocolate Cream Cheese Mousse Recipe—unlike anything you’ve ever seen before!

Bakersfield, CA, 09-25-2011 Su: I have saved the best for last or perhaps the most peculiar dessert in my repertoire: Chocolate Cream Cheese Mousse. Whoever heard of something like this?  Well, let me tell you, it’s something you have no idea is among the ingredients—the cream cheese—as it’s so incorporated that it seems like stiff yet smoothly creamy heavy cream.  The cream cheese is whipped with sugar, vanilla, and cocoa, and then removed and chilled.  Heavy cream is then beaten until semi-stiff and then the cream cheese mixture is whipped back into it until the mixture is fairly stiff.  It is an amazing dish and one that you and your guests will delight in, a sweet, chocolaty, creamy mousse topped with more whipped cream, Graham cracker crumbs, cherries, and mint sprigs.  You will love this dessert and will cherish it till the day you move on to the next life.

This one is somewhat tricky, however, and you must follow the directions explicitly.  It is important to beat the cream cheese, sugar, cocoa, and vanilla together into a light, airy mass, and then transfer it to the fridge while you do the heavy cream in a clean, cold bowl.  The trick is, you don’t whip the cream all the way to stiff peaks but instead achieve medium-stiff peaks and then begin incorporating the cream cheese mixture.  Be sure to scrape the bowl frequently as the cream cheese will adhere to the sides and not be blended in properly.  This might take a bit longer than other mousse recipes but it’s a definitive delight when done right. If you enjoy eating cheesecake and also mousse, then this combination should send you to Seventh Heaven and from there, to the stars!  Trust me, dear readers, this is one of those all-time classics!

CREAM CHEESE CHOCOLATE MOUSSE


Yield: 10 servings / Mis-en-place: about 6 hours:



Qty.
Measure
Item
Other
The Mousse:
1.5
#
Philadelphia-brand cream cheese

2.5
Cups
Granulated white sugar

1
Tablespoon
Vanilla extract

1
Cup
Hershey’s cocoa, sifted

1
Quart
Heavy cream

The Topping:
2
Cups
Heavy cream

1
Cup
Powdered sugar

2
Tablespoons
Vanilla extract

10
Each
Maraschino cherries with stems
Dried
10
Each
Mint sprigs

.5
Cup
Graham cracker crumbs

.25
Cup
Granulated sugar

1
Tablespoon
Melted butter


Method:

1.      Note: there aren’t any shortcuts making this recipe so please follow it to the “T.” Be patient in making it and you will have utmost success!

2.      Combine the cream cheese, sugar, vanilla, and sifted cocoa in the bowl of an electric mixer equipped with a paddle attachment and beat until the mixture is light, fluffy, and airy; remove from bowl and transfer to a bowl and place in the refrigerator.

3.      Clean the mixing bowl and hook up the whip attachment.  Add the heavy cream and begin mixing on medium-speed and whip till it’s got smooth but soft peaks.  Begin adding the cream cheese mixture to it and incorporate.  Stop and scrape the sides several times during this process.  Blend well after each addition and continue adding until all used up and finish whipping the mixture until the cream’s achieved stiff peaks. Stop and transfer to the refrigerator.

4.      The Topping: using a clean mixing bowl attached with a whip attachment, whip the heavy cream with the powdered sugar and vanilla until stiff peaks have formed and then transfer to a pastry bag equipped with a large star tip. Have cherries and mint sprigs ready.  Combine Graham cracker crumbs with granulated sugar and melted butter and blend well; set aside.

5.      Using a second pastry bag equipped with a large star tip, pipe the chilled mousse into champagne glasses.  Then top each one with a swirl of whipped cream.  Sprinkle each with the Graham cracker mixture and then top each with a long-stemmed Maraschino cherry and sprig of mint.  Place on doily-lined serving plates and take to the table.

This is a wonderful mousse recipe that absolutely NO one will know contains cream cheese.  It adds both richness and flavor and your diners or guests will be stupefied to learn the ingredients.  It is guaranteed to win you high praise and compliments so keep this recipe on hand as you will use it time and time again.

As I informed you 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.

Thanks for having me around this week, my friends, I’ve had a lovely time.  It’s always fun coming in here and writing about desserts as that is what almost every cook I know enjoys having the opportunity to do: make desserts.  When you work for a small operator, like a country club, sure, certain people end up doing certain jobs even though everybody gets a shot at different positions.  But when given the opportunity to make the desserts, well, that was always my favorite thing to do and boy, did I step up!  Anyhow, please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

Thank you!

Lilah Paulikovich

Lilah Paulikovich

Pastry Chef, ACF, CEC, CPC, Les Amis de Escoffier Society

_______________________________________________________________________

This is me as a young chef in the mid-1960 when I was working at the Maui Prince Hotel. I apprenticed under some of the best European chefs back in the day and met Stinkbug, our mentor, on Maui in 1990.

---30---

END Commentary for Sunday, September 25, 2011 by Chef Lilah Paulikovich



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 Lilah Paulikovich

Recipes created by Chef Lilah Paulikovich on September 17, 1996 in Kihei, HI.

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This is #1192, a 24” x 36" original oil painting by Beverly Carrick entitled, “Red Cliffs." 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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Lilah Paulikovich, Fabulous Bakery Desserts, Desserts, Bakery Classics, Bakery Recipes, Cream Cheese, Creamy Desserts, the Grateful Dead, Fine-dining, Gourmet Foods, Mousses, Fools and Grunts, Chocolate,











                                                                                   
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