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Wednesday, September 21, 2011

“Fabulous Bakery Desserts, Pt. XXXIX: Lilah Paulikovich’s Classic Crème Brule Recipe—out of this World!”

The Grateful Dead’s twenty-fourth album “Dead Set,” was released in November 1981 and was the sixth official live album released by the band.  This one was an electric set that spanned two LP’s.  It was a classic album that featured many of the older tunes they did electrically in concert.  We think you will love it!  Please 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 457 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 09-22-2011

Copyright © 2011 by MHB Productions

Word Count: 1,083.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, September 22, 2011 by Chef Lilah Paulikovich

FABULOUS BAKERY DESSERTS, PT. XXXIX

 Fabulous Bakery Desserts, Pt. XXXIX: Lilah Paulikovich’s Classic Crème Brule Recipe—out of this World!



Bakersfield, CA, 09-22-2011 Th:  Today is “Hump Day” and that means, it’s all downhill from here!  I’m like everyone else: when I know my work week is coming to its inevitable conclusion, I become somewhat ecstatic, rejoicing in my impending freedom and time off.  I won’t be back (I don’t think) until after Brian Carrick marries the beautiful Linda E. Payne, his gorgeous long-term girlfriend who took him after he was unceremoniously dumped last year.  We are so happy for him, it’s been nothing but a holiday around here as they prepare their nuptials slated for Halloween Monday, October 31, 2011 at the famed Noriega House located on Baker Street in Old Town Kern.  We will all be in attendance and you had better believe, it’s going to be the party of the century! Everyone is invited to attend the celebration to be held later. 

Today, we are going to learn how to make Crème Brule, the classic custard-like dish that has become very popular over the past two decades.  It’s an old-time dessert and yet, it’s been reborn and has been experiencing a rebirth of sorts which is fine with me as I love this dessert.  It can be prepared in a wide variety of ways but is based upon heavy cream, vanilla, and eggs.  Then, it’s baked in the oven much like custard and finally is caramelized with XXX granulated sugar until it has a thin web of glazed sugar atop it.  Generally, when it’s brought to the table, the reception is always good and people are amazed and stunned when it arrives at their tableside. 

The browning process has always been accomplished underneath an overhead broiler or salamander oven whereas nowadays, the cooks use blowtorches in the professional kitchen to accomplish the same task in half the time.  Blowtorches are indeed handy to have on hand at home as they can accomplish a great deal in a relatively short time so if you have access to one or can buy one, you will need to get a hold of it.   Well, let’s do it, shall we?

CRÈME BRULE


Yield: 6 servings / Mis-en-place: about 2.5 hours:


Qty.
Measure
Item
Other
1
Quart
Heavy cream

10
Each
Large AAA egg yolks

.5
Cup
Granulated sugar

1
Tablespoon
Vanilla extract

.5
Cup
Brown sugar

2
Cups
Heavy cream

1
Cup
Powdered sugar

1
Teaspoon
Vanilla extract

.5
Teaspoon
Almond extract

6
Sprigs
Mint leaves

1
Tablespoon
Maple flavoring
Optional
1
Tablespoon
Amaretto flavoring
Optional
1
Tablespoon
Frangelico
Optional

Method:

1.      In the top of a double boiler or Bain Marie, combine the heavy cream with the sugar and scald together. 

2.      Place the egg yolks in the bowl of an electric mixer equipped with a whip attachment and whip until light.  Then, gradually begin whisking in the scalded cream/sugar mixture. 

3.      When combined, pour this mixture through a fine-meshed sieve into a container.  Whisk in the vanilla extract.  Refrigerate.

4.      When it’s time to cook the individual Crème Brule’s, heat standard oven to 325°F and have ready. Next, pour the mixture into six chilled ramekins or baking dishes and then place each dish in a sheet pan and place inside your preheated oven.

5.      Pour boiling water in along the sides of the serving dishes until it’s about half-way up.  Bake 20-25 minutes or until set and a paring knife, inserted into the center of each, withdraws clean.

6.      Remove them from the oven and from the water bath and transfer to a sheet pan and refrigerate until cold. 

7.      The trick presents itself when it’s time to serve them: turn on your oven’s overhead broiler or if you’re a professional, your salamander oven OR get out your mini-blowtorch.  Cover the tops of the Crème Brule’s with brown sugar, not too heavy, but heavy enough. 

8.      Place the dishes underneath the overhead flame, about 6-8” from the flame and quickly glaze the sugar.  When it’s caramelized, remove them from the oven and top with whipped cream and serve on doily-lined service plates.

Note, you can substitute different flavorings and/or liqueurs for the vanilla or in combination with the vanilla for a variety of different Crème Brule’s.  In one place I worked, they always hid fresh berries in the center of the dish so that when the diner bit into it, he or she was pleasantly surprised.  This is but one amongst many different Crème Brule recipes.

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.

Day Four is now over and that means we’ve survived “Hump Day” and are on the downhill slide all the way now.  What I must also note is that the summer is fast approaching an end even though it’s not going to be over for awhile, we still survived the horrible months of July and August and early September.  That, my friends, is delightful as even though I am Hawaiian, I still am fazed by the heat! No one enjoys the heat of the valley except for maybe the masochists but to heck with them!  LOL.  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 Thursday, September 22, 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 March 02, 1997 in Kihei, HI.

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          ALOHA STINKBUG


                                                                                
                                                                                                                                                        
This is #1186, a 24” x 30" original oil painting by Beverly Carrick entitled, “Desert Day." 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 Brule’s, Creamy Desserts, the Grateful Dead, Fine-dining, Gourmet Foods, Puddings and Custards,










                                                                                     
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