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Tuesday, September 20, 2011

“Fabulous Bakery Desserts, Pt. XXXVIII: Lilah Paulikovich’s Classic Refrigerator Cheesecake with Strawberry Sauce—One of the Best!”

The Grateful Dead’s twenty-third album “Reckoning,” was released in April 1981 and was the fifth official live album released by the band.  This one was an acoustic set that spanned two LP’s.  It was a classic album that featured many of the older tunes they did acoustically 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 458 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 09-21-2011

Copyright © 2011 by MHB Productions

Word Count: 1,609.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, September 21, 2011 by Chef Lilah Paulikovich

FABULOUS BAKERY DESSERTS, PT. XXXVIII

 Fabulous Bakery Desserts, Pt. XXXVIII: Lilah Paulikovich’s Classic Refrigerator Cheesecake with Strawberry Sauce—One of the Best!



Bakersfield, CA, 09-21-2011 W:  Yesterday, we made my baked White Chocolate Cheesecake so I figured today, I would teach you my Classic Refrigerator Cheesecake with Strawberry Sauce.  I’m partial to this type of cheesecake although people sometimes laugh at me and tell me that ONLY the baked cheesecake qualifies to be a true cheesecake.  Well, not everyone likes the baked variety, they prefer a never-fail, creamy and delicious cheesecake and if gelatin makes that possible, then so be it!  There is nothing wrong with using gelatin, my friends, gelatin makes so many things possible like Broken Glass Cake for instance, a masterful dessert that is so doggone good!  Were it not for gelatin, we wouldn’t be able to do a lot of things and that means that much of our culinary pantry heritage would simply not be possible.  I come from a time when making gelatin towers for the buffet lines as well as aspics were an important part of being a pantry chef.  We used to make cucumber molds, tomato aspic, and choux froid displays that wouldn’t have been possible without gelatin.  Nowadays, no one does the choux froid displays anymore which is sad but I remember a time when the garde manger would spend hours making decorations with gelatin on all sorts of cold cuts.  It made the daily luncheon buffets in the hotel dining room look enticing and wonderful.  No one does any of this sort of thing at all anymore.  To me, it’s very tragic.

So, today, my cheesecake is of the refrigerated variety and you are going to enjoy it as you will the accompanying strawberry sauce.  That is the wonderful thing about making cheesecakes is that the toppings can be as endless as the ever-changing variety of “31 flavors” at Baskin-Robbins’ ice cream stores.  You can transform one sauce into something totally new merely by substituting one fruit for another so please don’t be afraid to make changes and see what you can come up with!

CLASSIC REFRIGERATOR CHEESECAKE





Yield: one 9” spring-form baking pan / Mis-en-place: about 12-15 hours:




Qty.
Measure
Item
Other
The Cheesecake:
1.5
#
Cottage cheese

2
Ounces
Unflavored gelatin

2/3
Cup
Granulated sugar

.25
Teaspoon
Iodized salt

2
Each
Large eggs, separated

1
Cup
Milk

1
Teaspoon
Lemon zest

3/8
Cup
Lemon juice

1
Tablespoon
Lime juice

1
Teaspoon
Vanilla extract

3/8
Cup
Powdered sugar

.25
Teaspoon
Cream of tartar

1
Cup
Heavy cream

The Topping
.5
Cup
Heavy cream

.5
Cup
Powdered sugar

1
Teaspoon
Vanilla extract

Basic Graham Cracker Crust:
2
Cups
Graham cracker crumbs

3/8
Cup
Melted butter

.25
Cup
Granulated sugar

2.5
Tablespoon
Hershey’s cocoa powder

1
Tablespoon
Egg white




Method:

1.      Mis-en-place: have everything READY to work with. Make the crust first by combining the Graham cracker crumbs with the melted butter, sugar, cocoa powder, 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” pie 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 chilled.

2.      Place the cottage cheese into a fine-meshed sieve and allow to drain.  Place a piece of plastic wrap atop it and then something heavy to help push the liquid out.  When you’ve done this for awhile, continue pressing it with your hand to push still more liquid out. 

3.      Combine the gelatin, granulated sugar, and salt together in a small saucepot and add the egg yolks and milk and blend together well.  Place mixture over a medium-high flame and bring to a boil and keep there for about ONE minute stirring constantly.  You do NOT want the gelatin to affix itself to the bottom of the pot and scorch.  You need to activate it and you do this by bringing it to a boil and maintaining it for the specified time.  Turn off the heat and allow it to cool to room temperature.

4.      Stir in the zest, the two juices, and the vanilla extract and allow to cool.

5.      Then, beat the cottage cheese and the gelatin mixture together in the bowl of an electric mixer equipped with a PADDLE attachment.  Beat until light and smooth.  Transfer to your refrigerator and stir occasionally until the mixture begins to stiffen.

6.      Beat the egg whites at high speed in a clean mixing bowl using the whip attachment.  When soft peaks begin to form ala meringue, beat in the powdered sugar and cream of tartar gradually until stiff peaks have formed.  Fold the cheese mixture into the egg whites and blend together well.

7.      Whip the cream until it, too, is stiff but not over-beaten. Fold it into the cheese mixture, too, and stir thoroughly until combined.

8.      Pour into the prepared crust and cover with a piece of wax paper or plastic wrap that you’ve sprayed WELL with PAM or some such other food release spray.  Lightly press it to the surface so that it smoothes the top out and then place inside your refrigerator for several hours to set up, preferably overnight.

9.      The next day, make the topping.  Remove the cover from the pie and spread the topping over it. Smooth with a rubber spatula and then create a design by using an old-time “cock’s comb” or “decorating triangle” as it’s now known.  Top with a sauce of your choice and enjoy.

There are TWO schools of cheesecake-making, the baked-type and the refrigerator-type.  The latter is generally the easier of the two and the one that most people begin with.  It is the classic Sarah Lee-styled cold cheesecake that everyone is familiar with.  Baked cheesecake, are, of course, the classic type but require a bit more patience, skill, and time. Either way, cheesecakes are fun so don’t be afraid to begin educating yourselves!

The Strawberry Topping is one that is best if it uses fresh strawberries because sweet, succulent berries plucked from one’s back yard can transform the ho-hum into the wild and wooly!  We always try to grow fresh berries in our yard which on Maui is not always the easiest thing to do but here in California is easily accomplished.  Here it is:

STRAWBERRY TOPPING





Yield: about ONE cup:




Qty.
Measure
Item
Other
7
Large
Strawberries, washed

1
Cup
Kern’s strawberry nectar

.125
Cup
Granulated sugar

.125
Cup
Light corn syrup

1.5
Teaspoons
Lemon juice

1
Teaspoon
Clear gel or cornstarch

2
Teaspoons
Cold water




Method:

1.      Hull the strawberries and wash them well. Cut SIX of them into halves and leave the seventh whole.

2.      In a saucepan, combine the nectar, sugar, corn syrup, and lemon juice.  Bring to a boil over a high flame; as it boils, combine the clear gel or cornstarch with the cold water, whisking well, and then whisk it into the boiling liquid.  Stir until the sauce has tightened and is free from lumps.  Set aside to cool.

3.      Make a border of whipped cream along the edge of a No-Bake Cheesecake. Dip each half-berry into the sauce and arrange around the edge like the points on a clock.  The final berry, partially quartered and spread open, is placed in the center of the cheesecake.  Drizzle strawberry sauce over all as well as the rest of the cake.  Chill until serving time.

This is a classic, all-purpose sauce that will transform any cheesecake into something wonderful.

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 Three has come and gone and that means that tomorrow is “Hump Day.” When one does a seven-day week, they’re always glad when the middle of the week arrives.  I’m not sure what we’ll be doing tomorrow so you will have to join us at the stroke of midnight when each new post is published.  Never be shy about joining us, we appreciate each and every one of you!  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 Wednesday, September 21, 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 23, 1982 in Kihei, HI.

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This is #1185, a 24” x 30" original oil painting by Beverly Carrick entitled, “Brush Creek." 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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