Popular Posts

Monday, September 19, 2011

“Fabulous Bakery Desserts, Pt. XXXVII: Lilah Paulikovich’s White Chocolate Cheesecake with Sour Cream Topping—the Best of the Best!”

The Grateful Dead’s twenty-second album “Go to Heaven,” was released in April 1980 and introduced Brent Mydland to the world as the new keyboardist/vocalist with the band.  Brent would become one of those guys you either loved or hated and he remained with the band until his death several years later. 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 459 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 09-20-2011

Copyright © 2011 by MHB Productions

Word Count: 1,315.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, September 20, 2011 by Chef Lilah Paulikovich

FABULOUS BAKERY DESSERTS, PT. XXXVII

 Fabulous Bakery Desserts, Pt. XXXVII: Lilah Paulikovich’s White Chocolate Cheesecake with Sour Cream Topping—the Best of the Best!



Bakersfield, CA, 09-20-2011 T:  Good morning, once again, it is time to get back to doing what we do best here at the Elemental News of the Day: baking! I know that in past weeks, others among us have done some Cheesecakes so today; I am going to offer one of my best recipes, White Chocolate Cheesecake with Sour Cream Topping.  Mine is baked at relatively low heat replete with a water bath surrounding it to guarantee moistness and creaminess.  We like using low heat, especially convection ovens as we can turn and turn off the fan which is a boon to bakers.  Nowadays, more homes are being built with Jenn-Aire Ranges that have convection ovens as part of the package and while they don’t always act like professional models, the fact that they’re close means a great deal. If you remodel your kitchen or buy new construction, make sure you look for places that have Jenn-Aire technology as the inclusion of an oven with a fan can make you a culinary food star!

Cheesecakes are among the best desserts out there in the world and making them is sometimes intimidating when it really shouldn’t be.  All you have to do is to follow the directions explicitly and if you ever have doubts about what you’re being told merely go online to Amazon.com and buy a cookbook or two that deals with the art of baking cheesecakes.  Investments such as these are extremely important so never are afraid to part with your hard-earned dollars if it will improve your culinary skills.  A lot of successful businesses have been founded on bakery skills and if I can do it, you can do it, too. People love cheesecakes, they’re one of the most popular items on any restaurant’s dessert menu and professional bakeries make big bucks selling specialty cheesecakes.  Sure, the ingredients can become costly but if you’re having a special dinner party and want to impress your guests, this is the one to use in order to accomplish that goal!

WHITE CHOCOLATE CHEESECAKE


Yield: one cheesecake / Mis-en-place: about 14 hours:


Qty.
Measure
Item
Other
The Crust:
2.5
Cups
Graham cracker crumbs

1.25
Cups
Ground pecans

.25
Cup
Baker’s sugar

3/8
Cup
Melted butter

1
Each
Large AAA egg white
Beaten and strained
The Cheesecake:
1.5
#
Philadelphia-brand cream cheese

.75
Cup
Baker’s sugar

3
Each
Large AAA eggs

1
Each
Large AAA egg yolk

1
Teaspoon
Vanilla extract

4
Ounces
White chocolate, melted
Warm
The Topping:
1.5
Cups
Sour cream

.25
Cup
Powdered sugar

2
Ounces
White chocolate
Melted
2
Teaspoons
Vanilla extract




Method:

1.      Mis-en-place: have everything ready to work with.  Make the crust first by combining the Graham cracker crumbs and ground pecans with the melted butter, sugar, 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” spring release bake 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 baked.  Preheat standard oven to 300°F or a convection oven to 275°F.

2.      Next, combine the first SIX ingredients in the mixing bowl using the paddle attachment and beat on high speed until well-blended and smooth.  Scoop the cream cheese filling into the prepared crust and place in a roasting pan with hot water surrounding it on the middle oven rack to bake.

3.      Convection oven: Bake for twenty-five (25) minutes; then, increase heat by 25°F, shut off the fan, and continue baking.  Bake for another 20-25 minutes. Note, too, that after the second 20-25 minutes, should the cheesecake appear to be still undone, tent it with aluminum foil and bake for another 20 minutes or until it’s done.

4.      Standard oven: bake at 300°F for 50 minutes in a water bath just like above. Check for doneness and should it not be done, tent it with aluminum foil and continue baking an additional 40 minutes.

5.      Check for doneness by noting the cheesecake to begin pulling away from the sides of the pan and for SMALL cracks to begin forming in the center of the cake—when you see this, check with a cake tester to make sure the center is almost completely dry.  The trick is to pull it out before it’s completely done so that it will finish in the pan and NOT in the oven.  If you leave it in the oven for too long, the cracks will appear quickly and will be deep.  You can cover this up by putting a topping on top but you can’t do anything about the dryness so be careful!

6.      Allow to cool on a cake rack. As it does so, have the ingredients listed under “Topping” beaten together and combined and pour over the top of the cheesecake allowing it to drip into a pan beneath the cooling rack.  Allow the cake to chill in your refrigerator for at least 12 hours before use. 

This is a fantastic cheesecake recipe that you will be delighted with. Not only is it tasty, it’s also creamy and delicious.  Don’t be afraid of making cheesecakes, there are all sorts of guidebooks out there that will offer you worlds of advice so don’t be shy.  Get into the kitchen and get going!

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.

Well, there you go another superb day and one of great accomplishments.  We love what we do and do hope that you love it and us, too.  Food is one of those things that bring folks together from all sides of the aisle.  We can set politics aside and discuss things with courtesy and good will and not act like we do in the world outside the kitchen.  Do you know that most kitchens have a wide variety of political viewpoints and very seldom do they clash with one another?  We hope that everyone can join us and forget about the problems of the world and instead learn how to work together and to cooperate with one another. Food is the great equalizer.  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 Tuesday, September 20, 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 April 22, 1998 in Kihei, HI.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

 




                                                                                              

          UNDER-THE-SINK-STINKY


                                                                                     
                                                                                                                                                      
This is #1180, a 24” x 36" original oil painting by Beverly Carrick entitled, “Softly Evening." 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!

Web Pictures III

                                                                             



























                                                                                   

                                                                                     
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 09-19-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                                                  
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Lilah Paulikovich, Fabulous Bakery Desserts, Desserts, Bakery Classics, Bakery Recipes, Cheesecakes, White Chocolate Desserts, the Grateful Dead, Fine-dining, Gourmet Foods, Sour Cream,










                                                                                
Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.










Advertisements:






























































No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!