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Sunday, September 18, 2011

“Fabulous Bakery Desserts, Pt. XXXVI: Chocolate Pate with Crème Fraiche and Raspberry Sauce—a Delicious Dessert, to say the Least!”

The Grateful Dead’s twenty-first album “Shakedown Street,” was released in November 1978 and achieved Gold status a decade later.  This was the last CD upon which Donna and Keith Godchaux would play prior to leaving and forming the ill-fated Heart of Gold Band.  We love this album and it features some really funky music.  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 460 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 09-19-2011

Copyright © 2011 by MHB Productions

Word Count: 1,165.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, September 19, 2011 by Chef Lilah Paulikovich

FABULOUS BAKERY DESSERTS, PT. XXXVI

 Fabulous Bakery Desserts, Pt. XXXVI: Chocolate Pate with Crème Fraiche and Raspberry Sauce—a Delicious Dessert, to say the Least!

Bakersfield, CA, 09-19-2011 M:  Greetings, friends, I am back for another exciting week of posting the best recipes online.  We may not be the biggest online Foodservice outlet but we do believe that we are the best because we offer you nothing but the best.  Sure, there are all sorts of gaudy sites that have impressive photography which really does make the food look beautiful but in the end, we provide you better recipes with more explicit directions which are designed to facilitate the learning and cooking processes.  In addition to that, the Elemental News of the Day is proud to feature all sorts of RSS feeds to different links featuring food resources that will help you find similar items to what we offer in order to give you the broadest education possible so please tell your friends to read our blog.  Become supporters; give us donations, read the Google advertising links.  There aren’t any better sources of products than either Google or Amazon.com.

Our recipe for today is a unique Chocolate Pate with Crème Fraiche and a Raspberry Sauce.  Pate, as you know, is like Terrines and Galantines, food items in which a sundry assortment of different animal parts is slapped together using one form or another to hold it all together, much like head cheese which is a dreadful thing and example but it demonstrates precisely what I am talking about.  Our Chocolate Pate is a fabulous dessert item that you will find to be a hit at either your home or at your place of business.  The addition of the Crème Fraiche is good because it’s a French-style cream that is a trifle sour but nuttier in flavor and adds worlds of flavor to anything in which it’s used.  The raspberry sauce is a good one, too, so come on, my friends, let’s go:

CHOCOLATE PATÉ





Yield: 10-12 Portions / Mis-en-place: about 3 hours:




Qty.
Measure
Item
Other
30
Ounces
Bittersweet chocolate Callebaut

2
Ounces
Unsalted butter

2.25
Cups
Heavy cream

1/3
Cup
Fine-granulate sugar

2
Teaspoons
Vanilla extract




Method:

1.      Melt all ingredients together in a double-boiler or Bain Marie over simmering but NOT boiling water. Heat to no hotter than 122°F.

2.      Remove the top of the double boiler and place in an ice bath but chill to no more than 78°F. 

3.      At that point, return it to the double boiler and heat to 87°F.  Then, pour into a rectangular mold lined with parchment or wax paper that’s been sprayed with PAM or some such other food release spray. Place wax paper on the top of the mold that’s been sprayed with PAM, too. Place inside your refrigerator and chill and then when it’s time to serve, slice with a warmed knife blade. Serve the paté as follows:

Qty.
Measure
Item
Other
5
Ounce slice
Chocolate paté

2
Ounces
Raspberry sauce

0.5
Ounces
Crème Fraiche

1
Sprig 
Mint leaf

1
Teaspoon
Lemon zest

0.5
Cup
Red and black raspberries
Washed

4.      On a serving plate, place the chocolate paté atop a bed of raspberry sauce.  Then, using a squeeze bottle equipped with a small opening, drizzle the Crème Fraiche in ribbons across the paté and top with a mint sprig and the lemon zest.  Sprinkle the berries all over the paté and serve.

Chocolate paté is a classic dessert that most people have no idea even exists.  It is one you will definitely fall in love with.  Callebaut chocolate can be purchased by going to the following link: http://www.worldwidechocolate.com/shop_callebaut.html?gclid=CMS9k-D3nKoCFQQCbAodYUJF3A

Okay, here’s your Crème Fraiche recipe:

CRÈME FRAICHE


Yield: about 2 cups / Mis-en-place: about 2 hours depending upon the temperature:


Qty.
Measure
Item
Other
2
Cups
Whipping cream

2
Teaspoons
Cultured buttermilk

2
Teaspoons
Vanilla extract

.25
Teaspoon
Almond extract


Method:

1.      Combine the first two ingredients in the top of a double-boiler or a Bain Marie and heat to NO hotter than 85°F.  Let it sit out at a temperature between 60°F and 85°F until its thickened.  Then, whisk in the last two items and refrigerate.  Keep on hand for no more than 2 days.

Crème Fraiche is “French Cream” which in France is a raw 30% cream that is allowed to mature until its flavor is somewhat nutty and not acidic.  This can be used for desserts as is or in cooking as a substitute for sour cream because it can handle higher temperatures than can the sour cream before it begins to curdle. The above recipe is actually a substitute for the real thing but that’s because in the United States, everything must be pasteurized.

Finally, here’s your Raspberry Sauce recipe:

RASPBERRY SAUCE II


Yield: about 1.5 cups / Mis-en-place: about 1.5 hours:


Qty.
Measure
Item
Other
1
#
Red or black raspberries

2.5
Cups
Water

2/3
Cup
Fine granulated sugar

3/8
Cup
Water

.25
Cup
Clear gel or cornstarch

.5
Teaspoon
Iodized salt

1
Teaspoon
Almond extract

1
Tablespoon
Raspberry syrup




Method:

1.      Combine the first THREE items together in a saucepot and simmer for about 20 minutes over a very low flame. When berries have pretty much dissolved, force through a strainer into a new pot and place over a medium-high flame. Stir occasionally.

2.      Combine the second measure of water with the clear gel/cornstarch and the salt and bring first mixture to a boil.  Whisk the starch mixture into it and stir almost constantly as it thickens up.  Continue whisking and then reduce heat and allow your sauce to simmer.  Add the almond extract and the raspberry syrup and remove from heat; refrigerate until needed.

This is an all-purpose raspberry sauce that you will find not only delicious but easy-to-make and a real addition to your panoply of sauces.  Keep this one on hand as you will use it time and time again.

As my dear friend, Olaf Bologolo mentioned 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.

Today is the end of our first day together and I do hope you’ve had a lovely time.  As always, I have because I love what I do and I hope I can impart that sense of it to you so you will feel the same way.  We always want to guide the up-and-coming generation of chefs because if we don’t, they will be sucked in by the multitudes of television chefs who scream and yell at their young pledges making them think that this is how it’s done.  I believe that if everyone took classes in Human Relations and maybe achieved a little bit of Self-Actualization as I have, everyone would be so much happier!  At least take some psychology courses and get yourself into a good mental state before being pummeled by hard-line chefs.  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 Monday, September 19, 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 November 21, 1987 in Kihei, HI.

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This is #1173, a 20” x 24" original oil painting by Beverly Carrick entitled, “Arizona Afternoon." 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, Pates-Terrines-Galantines, Chocolate, Chocolate Desserts, Crème Fraiche, Raspberry Sauce, the Grateful Dead, Fine-dining, Gourmet Foods,











                                                                               
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