Popular Posts

Tuesday, November 29, 2011

“Fabulous Bakery Desserts, Pt. XLV: Apple Pie with Brandy Sauce and Whipped Cream—a ‘Must-Have’ for any Holiday Spread”

The Grateful Dead’s ninetieth album, “Rare Cuts and Oddities, 1966” was released on March 25, 2005 and was another great addition to the retrospective live album series and FINALLY!  The movie was released years prior to the release of this album and the fans everywhere went nuts with joy when it finally came out!  We love it and think you will, too, so go out and buy it by using the handy link to Amazon.com, the world’s largest online retailer and get it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.



HOLIDAY SEASON 2011


                                                                             
Here's the countdown to December 21, 2012: from today, we have 388 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 Elmer K. “the Hooter” Hootenstein

END Commentary 11-30-2011

Copyright © 2011 by MHB Productions

Word Count: 2,611.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, November 30, 2011 by Chef Elmer K. “the Hooter” Hootenstein

FABULOUS BAKERY DESSERTS, PT. XLV


 Fabulous Bakery Desserts, Pt. XLV: Apple Pie with Brandy Sauce and Whipped Cream—a ‘Must-Have’ for any Holiday Spread



Bakersfield, CA, 11-30-2011 W: Okay, here at the “Day before Hump Day,” we’re going to make something for the Holidays!  Last month, one of the writers did a post on how to make both Pumpkin Pie and Mincemeat Pie, two pies we associate with a traditional Thanksgiving or Christmas and today; I’m going to add the Apple Pie with Brandy Sauce that is the third staple of a holiday meal.   Apple pies are a joy to make and if done with fresh apples, can’t be beat.  However, there are many varieties of frozen apple slices packed in their own juice which are just as good if not better because they remove one of the components of the whole recipe: preparing the fruit.  In most professional foodservice establishments, we buy five-gallon tins of frozen apples in their own juice which is simply marvelous, let me tell you.  You pull them out a couple of days in advance and allow them to defrost naturally at their own pace in the refrigerator and then when totally defrosted, you strain and reserve the juice and then prepare the recipe.  This will make a five-gallon bucket of pie apples which will make a lot of pies and cobblers. 

I remember my Grandmother back in the days when I was a kid, slaving away in the kitchen several days in advance of the Christmas holiday making pies, cakes, muffins, and stuffing preparation.  She put a great deal of effort into preparing everything and did it in the correct manner, in the correct way, and at the correct time so that when it was finally time for dinner, the desserts were ready and waiting.  It was a glorious time to be a kid, let me tell you.  In fact, that was probably the best time of the whole darned time, the baked goods that piled up and which gave us all sugar hangovers when the holiday was kaput.  Oh, I miss those days, seemingly so long ago because once I entered the world of professional foodservice; I was never home on a holiday again—ever! Let’s do it:

APPLE PIE(S)





Yield:  2-8” Pies / Mis-en-place: about 1.5-2 hours:




Qty.
Measure
Item
Other
The Pie Dough:
2.5
Cups
All-purpose flour

.25
Teaspoon
Kosher salt

2
Tablespoons
Granulated sugar

.5
Cup
Chilled Crisco shortening

.25
Cup
Unsalted butter
Cut into pieces
3/8
Cup
Ice water

Pie Filling:
3.75
#
Frozen pie apples

.75
Quart
Apple juice

1
Cup
Granulated sugar

.75
Teaspoons
Table salt

3/8
Teaspoon
Almond extract

1.125
Teaspoons
Ground nutmeg

.3/8
Teaspoon
Ground cinnamon

.75
Teaspoons
Lemon juice

.75
Cups
Clear gel or cornstarch

1
Each
Bay leaf

2
Teaspoons
Plain gelatin

.25
cup
Boiling water

The Finish:
1
Each
Large AAA egg, beaten and strained

.125
Cup
Ice water

Fine granulated sugar




Method:

1.      Mis-en-place: have everything ready with which to work!

1.      Pie Dough: Combine the flour, salt, and sugar together in a bowl and stir to blend well.

2.      Work the shortening and the butter into the flour mixture by rubbing it between the palms of your hands until both are about the size of small pebbles. 

3.      Form a “well” in the center of the dry goods and pour the ice water into its center.  Gradually fold the flour in from the sides of the bowl mixing constantly as you do this.  Should it be too STIFF, add a little extra water.

4.      Scoop the pie dough out onto a lightly-floured surface and knead it until firm dough has formed.  Wrap it up tightly in plastic wrap and refrigerate for about 30 minutes.

2.      The Filling: Find the best frozen apples that you can that are packed in metal tins with juice as they make the BEST cobbler/pie filling even more so than fresh.  Fresh is fine but you have to both core, stem, and peel them and then poach them in a saucepot with TWO quarts of water in order to make the required amount of cherry juice.  

3.      Have the apples set aside and combine the two liquid measures together and then place in a large saucepot and place over a medium-high flame.  Combine the rest of the ingredients together using an electric mixer equipped with a whip attachment. 

4.      When the liquid is boiling, pour some of it into the mixer and rotate the whip on slow speed until the mixture is liquefied and free of lumps.  When it is, add the remaining liquid to it and mix well.

5.      Place a heavy-duty, large saucepot over a medium-high flame and spray with PAM or some such other food release spray.  Place a fine-meshed sieve atop it and pour the liquid mixture through it.  Force through any blobs of gel, sugar, or spice and then raise the flame to high.  Throw the bay leaf into the pot, too, and bring to a boil, whisking constantly.

6.      As it heats up, it will begin to thicken and you must whisk continually lest you miss a corner and scorch the gel.  Be sure to scrape the sides, corners, top and bottom to keep the mixture from scorching.  Continue whisking until the mixture has thickened and has gone from cloudy to clear. When it’s both of those two requirements, the gel is done so remove it from the flame and set aside.

a.      Now, here’s the additional step using the gelatin: a little bit of gelatin will give the pie the extra impetus to stand up and not weep but it doesn’t take a lot.  In a small skillet, combine the .25-cup of boiling water with the gelatin and then over medium-high heat and while stirring constantly, activate the gelatin by boiling it for a minute or two and then pouring it into the apple glaze mixture.  Proceed to the next step:

7.      Add the apples and stir them in—gently—with a spoon, coating them with the gel as well as possible. Then, let the mixture cool down and when it has, transfer to a sanitized, airtight container with a tight-fitting lid and refrigerate.

8.      Making the Pies: remove the chilled dough from the refrigerator and divide it into FOUR equal pieces; then, roll each one out using a rolling pin and a lightly-floured work surface until each is large enough to cover an 8” pie pan with a rim around each one.  Drape each pan with ONE rolled out piece of pie crust and set the other two aside.  Using scissors, trim the edges leaving about .25” all the way around each.

9.      Preheat your standard oven to 425°F or a convection oven to 375°F.  Scoop the filling into each pie crust, approximately 2-cups per pie but if you can do a bit more and do it comfortably, then do it and if not, you don’t need to use all of the filling, you can make a turnover or two out of any leftover pie dough. Combine the beaten egg and the ice water together in a bowl and force it through a fine-meshed sieve into another bowl and then using a pastry brush, brush egg wash around the edges of each pie.

10.  Place the top crust atop each pie and scrunch the edges together. Use a fork to press the edges to form a decorative border on each pie or use your fingertips by scrunching the excess dough between your fingers to form an attractive border if you care to do it this way but either way, press and seal the borders while at the same time forming a fluted or fork-pressed border.

11.  Place a sheet of wax paper atop a sheet pan and spray it with PAM or some such other food release spray and then place each pie atop it.  Brush with the egg wash and then sprinkle with granulated sugar.  Slice the crust decoratively to add attractiveness to the top crust and to allow the steam to escape.  Place the sheet pan with the pies inside your preheated oven and bake for 10 minutes at the starting temperature.

12.  After 10 minutes, reduce the heat by FIFTY (50) degrees and continue baking until the pie crust has a beautiful golden-brown color and filling is beginning to bubble up at the vents.  Remove the pies and place onto a cooling rack to cool.  After about 10-15 minutes or so of cooling, they’ll be ready to serve.  You can serve with a scoop of vanilla bean ice cream, whipped cream, or warm brandy sauce, or a combination of two or three of them.

13.  Note: Pies can be made ahead of time and chilled to be sliced and reheated in the microwave the next day.  If you do it like this, they’ll actually come out better because there’s something to be said about the quality of a pie that’s been allowed to set-up completely and then reheated—they’re beautiful because the slices are homogenous meaning that they hold together and stand up like a pie should.

14.  Pies can be frozen for use at a later time.  Should you have leftover pie dough and filling, you can do this: roll the dough out until it’s about .125” thick.  Using a large ring cutter or an empty #10 can, cut out as many circles as you can and brush with egg wash.  Place a small scoop of pie apples in each one and then fold half of the ring over upon the other, pressing the edges with a fork’s tines.  Brush with egg wash, sprinkle with granulated sugar and place upon a sheet pan lined with wax paper sprayed with PAM and bake at 400°F for 10-20 minutes, after poking a few air holes into each one, or until they’re golden-brown.  Glaze with a mixture of powdered sugar and pineapple juice and enjoy.

Apple pies are a traditional accompaniment at Christmas and Thanksgiving and are good anytime of the year.  This is a recipe that you will love.

Here’s the Whipped Cream recipe that every one of you should have tucked away in their recipe books:

WHIPPED CREAM





Yield:  about 3+ cups / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
2
Cups
Heavy whipping cream

.5
Cup
Confectioners’ or powdered sugar

2
Tablespoons
Triple sec liqueur

.5
Teaspoon
Meyer’s light rum

1
Tablespoon
Vanilla extract




Method:

1.      Mis-en-place: have everything ready with which to work! Using your electric mixer once more with the WHIP attachment, whip the cream at medium-high speed until soft peaks begin to form, about 5-8 minutes and when they do, begin to scale in the sugar along the sides. Add the rest of the ingredients and stop when it’s fairly stiff

This is a good whipped cream recipe to have on hand. Here’s the Brandy Sauce, a tradition pretty much as far as I am concerned:

BRANDY SAUCE





Yield: 2.5 cups / Mis-en-place: about 30 minutes:




Qty.
Measure
Item
Other
2
Cups
Water

1.5
Cups
Orange juice

1
Cup
Brown sugar

.5
Cup
Granulated sugar

.25
Teaspoon
Kosher salt

1
Tablespoon
Lemon juice

1.5
Teaspoons
Almond extract

3.5
Tablespoons
Clear gel or cornstarch

.25
Teaspoon
Nutmeg

.125
Teaspoon
Ground bay leaf

1
Each
Cinnamon stick

3
Each
Whole cloves

.125
Cup
Brandy




Method:

1.      This recipe is a large brandy sauce recipe that can be used when you have many desserts but don’t wish to actually flambe brandy.  Combine the water and orange juice together in a bowl and set aside.

2.      Combine the next EIGHT ingredients together in the bowl of an electric mixer equipped with a whip attachment and blend well.  Gradually pour in the combined liquids along the sides of the bowl—slowly—as you rotate the whip on medium-low speed.  When all combined, pour through a fine-meshed sieve into a saucepot that’s been sprayed with PAM or some such other food release spray.

3.      Place over medium-high heat and add the cinnamon stick and whole cloves.  Bring to a boil and when it’s reached that point, keep it there for 30-40 seconds, stirring all the while, and then lower the heat to low and allow it to perk for a bit to develop flavor. 

4.      Place the brandy in a small skillet and warm up. As soon as you can, ignite it with a match or cigarette lighter and allow it to burn for a few seconds; then, pour the residue into the prepared sauce and allow it to simmer for a bit to finish developing flavor. Then it’s ready to serve.

The purpose of igniting brandy or rum is partly for the “show” but also for the flavor.  The burning process increases the power of its flavor while burning off the alcohol.  This is the only way the flavor can be achieved so if you can put on a show whilst doing it, be my guest and go for it!  Keep this sauce handy for your holiday needs such as pecan and/or mincemeat pies or for use on chicken or pork entrees.

As I shared with you all yesterday and all of my companions before me, 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! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

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.

That’s it for Wednesday and tomorrow is our HUMP DAY meaning that from there, it will be a downhill slide until it’s over and done come Sunday. Like everyone else here at the Elemental News of the Day, I am excited about the ONE WEEK ON, THREE MONTHS OFF system that Stinkbug has established around here, it gives all of us time to do the things we need to do: work, vacation, do nothing.  Life is meant to be enjoyed and when one works in the kitchen, one seldom has the opportunities to enjoy it.  I love being able to take trips across the country and that is what my wife and I are thinking of doing when we’re over and done here.  Perhaps we’ll wait until after the New Year’s, seeing as how it’s not that far away.  Then again, January is a trifle cold—unless we go back to Hawaii! Then, it’s perfect.  Anyhow—all we ask of you, dear readers, is that you 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!

Elmer K. Hootenstein

Elmer K. Hootenstein

CWC, ACF, the Golden State Chefs’ Association

________________________________________________________________________

This is me in a group shot that was a collage on a chef's magazine cover from the 1980's. The actual picture of me was taken in the mid 1970's when I was working as a Food and Beverage Director at a hotel in Fresno, California. I later came to Washington State where I met Stinkbug in the WSCA. We've been friends ever since.

---30---

END Commentary for Wednesday, November 30, 2011 by Chef Elmer K. “the Hooter” Hootenstein



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 Elmer K. “the Hooter” Hootenstein



Recipes created by Chef Elmer K. “the Hooter” Hootenstein on May 07, 1976 in Kahului, Maui, 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!

 




                                                                                      
END OF THE YEAR STINKBUG


                                                                      
                                                                                  
                                                                                   
This is #562 an 8” x 10" original oil painting by Beverly Carrick entitled, “She Said What?" 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 V
                                                                                  




























                                                                                       


                                                                                  
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 11-28-2011, 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:

The Hooter, Fabulous Bakery Desserts, Desserts, Bakery Classics, Bakery Recipes, Pies, Pies and Pastries, The Grateful Dead, Fine-dining, Gourmet Foods, Apples, Holiday Foods, Dessert Sauces,










                                                                                    
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!