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Wednesday, December 14, 2011

“Beverage Recipes, Part I: O’Malley’s Eggnog, Christmas Punch, Christmas Smoothie, and Holiday Ice Cream Punch—four must-have Beverages with which to enliven your Christmas Season”

The Grateful Dead’s one-hundred-and-fifth album, “Road Trips, Volume II, Number II—Carousel Ballroom, San Francisco, CA, February 14, 1968,” was released on March 21, 2009 and was another great edition of the Road Trips’ series! 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 373 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




                                                                                       


                                                   STINKBUG 2011



                                                                              


Bea O’Malley

END Commentary 12-15-2011

Copyright © 2011 by MHB Productions

Word Count: 1,632.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, December 15, 2011 by Bea O’Malley

BEVERAGE RECIPES, PT I

NEW SERIES!

 Beverage Recipes, Part I: O’Malley’s Eggnog, Christmas Punch, Christmas Smoothie, and Holiday Ice Cream Punch—four must-have Beverages with which to enliven your Christmas Season



Bakersfield, CA, 12-15-2011 Th: Today is my first Hump Day at the new Elemental News of the Day, friends, and all I can say (to borrow the words of Ralph Cramdon) is “How sweet it is!”  Those of you who remember the old black-and-white television show, the Honeymooners that starred Jackie Gleason and Art Carney remember a show that was a wonderfully-done showcase of American spirit. They always had a good time and entertained a great deal and one of the beverages they used to drink if I remember the show correctly was punch at the holidays.  I am proud that I have been chosen to launch a new series here at the Elemental News of the Day: Beverage Recipes!  Since I’ve spent time as a Mixologist as much as having been a cook, it’s ideal for me to present to you a variety of holiday beverages that will enliven your home during the season.  Eggnog is much-beloved by a wide segment of the population and that’s swell as to me, it’s like liquid custard that is as smooth as light cream going down.  To be a chef, one must know the rudiments of making beverages just like making dips for cocktail buffets because both of these two talents can lead one to amazing heights in foodservice.  The ability to make cocktails, mixed drinks, spiked punches, and non-alcoholic punches is extremely important and that is what we’re going to do today, learn some basics that you can either use at home or enlarge for professional use.  By the time we’re done today, you will be well-versed in FOUR classic presentations and that will make your star blaze that much brighter, my friends.  Are you ready? If so, let’s go!

O’MALLEY’S EGGNOG





Yield:  1.5 quarts  / Mis-en-place: 20-30 minutes:




Qty.
Measure
Item
Other
16
Each
Large AAA eggs, separated

1
Cup
Granulated sugar

1
Quart
Half-and-Half

2/3
Cup
Korbel-brand Brandy

2/3
Cup
Meyer’s Dark Rum

1
Teaspoon
Vanilla extract

2
Teaspoons
Schnapps’

1
Cup
Heavy cream

.5
Cup
Powdered sugar

1
Teaspoon
Vanilla extract

Ground nutmeg




Method:

1.      Mis-en-place: have everything ready with which to work! Wash the eggs underneath warm running water, taking care to examine each for any breakage in the shells; should there be any, toss them out and utilize a new one.  It is important to cleanse them as best as possible to avoid any contact with salmonella bacteria.  If an egg has a cracked or broken shell, the salmonella can penetrate the interior and cause foodborne illness.  Always be careful!

2.      Using an electric mixer equipped with a whip attachment, beat the egg yolks with half of the granulated sugar until smooth and creamy—they should become lemon-yellow.

3.      Add the half-and-half, the alcohols, and the vanilla extract. 

4.      Using a clean mixing bowl and whip attachment, whip the heavy cream with the powdered sugar and vanilla extract until it’s formed semi-stiff peaks and then stop; remove the cream and place it in a sanitized container for a few minutes.

5.      Using a totally clean mixing bowl one more time along with the whip, beat the egg whites with the remaining half-cup of granulated sugar until stiff and then stop.  Now, using great care, fold the whipped cream and the stiff egg whites into the airy egg yolk mixture and then refrigerate for several minutes.

6.      To serve, place the eggnog in punch cups and top with sprinkles of freshly grated nutmeg and enjoy.

This is a classic holiday drink that millions know and love.  It is important to always take great care when handling raw eggs so as to not cause foodborne illness.  You can buy eggnog that’s been pasteurized which is probably the best way to go about it but if you’re searching for a classic recipe, then this one is it!

CHRISTMAS PUNCH





Yield:  about 4.5-6 quarts / Mis-en-place: 2 hours:




Qty.
Measure
Item
Other
2
Cups
Boiling water

.75
Cup
Granulated sugar

.5
Teaspoon
Ground cinnamon

.25
Teaspoon
Ground nutmeg

.5
Teaspoon
Kosher salt

32
Ounces
Cranberry Juice Cocktail

6
Ounces
Frozen pineapple concentrate

1
Cup
Cold water

24
Ounces
Carbonated water

2
Each
Oranges, sliced into half-inch rounds

1
Each
Lemon, sliced into half-inch rounds

2
Each
Limes, sliced into half-inch rounds




Method:

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

2.      Combine the boiling water with the sugar, cinnamon, nutmeg, and salt in the bowl of an electric mixer and then pour through a fine-meshed sieve into a large punch bowl. Place this mixture into the refrigerator and chill thoroughly before proceeding.

3.      To serve, add the remaining ingredients to the punch bowl and mix well. Place the punch bowl on your best serving platter and set the punch cups around it in a decorative pattern.  Enjoy!

This is a fantastic Christmas punch that everyone knows and loves and the good thing about it is that everyone can enjoy it.  Should you want to “spike” it, merely add the alcohol of choice and readjust the flavoring!

CHRISTMAS SMOOTHIE





Yield:  about 5.5 quarts / Mis-en-place: :




Qty.
Measure
Item
Other
2
Quarts
Chamomile tea

5.75
Cups
Pineapple juice

2
Each
Ripe bananas

2
Cups
Kefir or yogurt

1
Quart
Orange juice

2
Each
Limes, squeezed for juice

2
Tablespoons
Torani’s orange syrup

1
Tablespoon
Pineapple flavoring




Method:

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

2.      Prepare the tea and strain it through a fine-meshed sieve to remove any tea flakes.

3.      Combine it with the pineapple juice and refrigerate for at least FOUR hours.

4.      When time’s up, puree the bananas with the kefir or yogurt until extremely smooth.  Blend in with the tea mixture and then add the orange juice, lime juice, the syrup, and the flavoring.  Return to the refrigerator for 15-20 minutes.

5.      To serve, place it in the blender once more and frappe it in batches so that it’s light and foamy.  Serve extremely COLD.

This is a great smoothie, one that everyone will love.  Smoothies became popular in the late 1980’s and have been with us ever since leading to the establishment of chains based upon the concept of blender-prepared, healthful drinks.  This one’s perfect for the holiday season!

HOLIDAY ICE CREAM PUNCH





Yield:  about ONE gallon   / Mis-en-place: 1 hour:




Qty.
Measure
Item
Other
1
Quart
Vanilla ice cream

1
Quart
Pineapple sherbet

1
Quart
Pineapple juice
Ice cold
.25
Cup
Lemon juice
Ice cold
1
Quart
Seven-Up
Ice cold
6
Ounces
Crushed pineapple
Cold
3-4
Cups
Maraschino cherries, stemmed with juice
Ice cold
.125
Cup
Torani’s cherry syrup




Method:

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

2.      Using an electric mixer or a large bowl, mash the ice cream and the sherbet together until a homogenous mixture has been created.

3.      Slowly add the pineapple juice, lemon juice, Seven-Up, and the crushed pineapple.

4.      Blend in the cherry juice and then to serve, place one cherry in each punch cup and cover with punch.  Make sure the rest of the punch is displayed in an attractive punch bowl and place the punch cups around it with a cherry in each one.

This punch will enliven any holiday but is perfect at Christmas time. The important thing is that one has several punch recipes and holiday beverages in his or her recipe book so that they may be prepared for any circumstance.  This is the sign of a true chef.

As I mentioned to 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.

This is our Hump Day and we’ve made it through it!  We will be back tomorrow, Saturday, and Sunday and then, I believe the new girl will be joining the END and our rotation will be expanded.  To me, that’s very exciting as the more people who write for the end, the better.  It is my wish that at some point Smokehouse will approach Stinkbug and ask to return and as some of you may recall, his posts were always lively.  He and Stinky have a colorful past between them and it always made for good copy.  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!    

Thanks, my friends!

Bea

Bea O’Malley
American Culinary Federation, Inc, Certified Cook, Mixologist, and Foodserver


This is me back in the 1980’s when I was working at a restaurant in Wasco, CA, my hometown.  I joined the Chefs de Cuisine of Greater Bakersfield, ACF, not long after it was chartered and am still a member even though the chapter is no longer in operation.  I began working in foodservice in the late 1960’s, moved from Wasco, CA, to Monterey, CA, and then returned to my hometown in 2004.  I have been a foodserver, a Mixologist, and also am a Certified Cook.  I am equally at home in both the kitchen and behind the bar (and on the floor, too). My passions are numerous and my favorite is working in the bakery whenever I’ve had a chance.

---30---

END Commentary for Thursday, December 15, 2011 by Bea O’Malley.



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 Bea O’Malley



Recipes created by Bea O’Malley on November 27, 1974 in Wasco, CA.

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

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END OF THE YEAR STINKBUG


                                                                                    
                                                                                                                                                               
This is #1052 an 11” x 14" original oil painting by Beverly Carrick entitled, “Nineteenth Street." 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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Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 12-10-2011, 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.

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Chief Editor: Stinkbug.

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Beer: Smokehouse.






























                                                                                    
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Tags:

Bea O’Malley, Beverage Recipes, The Grateful Dead, Holiday Foods, Holiday Beverages, Punches, Blended Drinks, Syrups, Mixology, Non-Alcoholic Beverages, Family Recipes, Ice Cream,










                                                                                    

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