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Monday, December 12, 2011

“Fabulous Bakery Desserts, Pt. L: Two Perfect Holiday Desserts from the O’Malley Family Cookbook: Holiday Pumpkin Roll and Holiday Sundae Supreme”

The Grateful Dead’s one-hundred-and-third album, “Rocking the Cradle, Egypt 1978,” was released in Fall 2008 and was another great edition of the retrospective live album 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 375 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 12-13-2011

Copyright © 2011 by MHB Productions

Word Count: 1,732.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, December 13, 2011 by Bea O’Malley

FABULOUS BAKERY DESSERTS, PT. L

 Fabulous Bakery Desserts, Pt. L: Two Perfect Holiday Desserts from the O’Malley Family Cookbook: Holiday Pumpkin Roll and Holiday Sundae Supreme



Bakersfield, CA, 12-13-2011 T: Hello, friends, today, we are going to tackle a couple of holiday desserts that will make your mouths water: Holiday Pumpkin Roll and Holiday Sundae Supreme! As I mentioned yesterday, I have the ability to write on a variety of subjects due to the fact that many of my recipes come from my family and married lives so I will present to you things that are way different than what the rest of the chefs will lay on you.  Families like mine have a rich cultural heritage of foods as many different people have intermarried into the family and become a part of us.  When we get together at the holiday dinner table, many times it looks s like a miniature version of the United Nations which to me is a comforting fact of life.  It is good to be multi-cultural, to be intermixed and intermingled as that allows us to have many different perspectives at the same time and also breeds tolerance for opposing views, customs, and ideas.  I do believe that my ability to write about it will enable all of you to take your cooking to the next level.

Today, our first dessert is my Grandmother’s Holiday Pumpkin Roll, a beautiful cake that is baked, rolled up in powdered sugar, and presented in a beautiful way that will make everyone stunned with its elegant beauty.  I think you will enjoy it just as you will enjoy my Mom’s Holiday Sundae Supreme, a miniature cream puff stuffed with ice cream, whipped cream, hot fudge and a strawberry glace of sorts about it on the dessert plates.  Both of these recipes are amazingly wonderful and I am sure that once you’ve done them, you will all concur with me that what I say is true.  Anyhow, let’s do it:

HOLIDAY PUMPKIN ROLL

Yield:  6-8 servings / Mis-en-place: 7-8 hours:


Qty.
Measure
Item
Other
3
Each
Large AAA eggs

1
Cup
Granulated sugar

2/3
Cup
Canned pumpkin

1
Teaspoon
Lemon juice

1
Cup
Chopped nuts

.75
Cup
Cake flour

1
Teaspoon
Baking powder

2
Teaspoons
Ground cinnamon

1
Teaspoon
Ground ginger

.5
Teaspoon
Ground nutmeg

.5
Teaspoon
Table salt

2
Teaspoons
Torani’s pumpkin spice syrup

1
Teaspoon
Vanilla extract

Powdered sugar

The Filling:
1
Cup
Powdered sugar

3
Ounces
Philadelphia-brand cream cheese

.25
Cup
Butter

.5
Teaspoon
Vanilla extract





Sauce Anglaise

Holiday sprinkles

Sprigs fresh mint




Method:

1.      Mis-en-place: have everything ready with which to work! Grease a 15” x 10” jelly roll pan and then sprinkle a little bit of all-purpose flour onto it; set aside. Preheat a standard oven to 375°F or a convection oven—fan “on”—to 325°F.

2.      Beat the eggs at medium speed using an electric mixer equipped with a paddle attachment for FIVE minutes; then, beat in and cream together the sugar and the eggs.

3.      Then, on low speed, add the pumpkin and lemon juice and mix slowly.

4.      Meanwhile, combine and double-sift together the flour, baking powder, cinnamon, ginger, nutmeg, and table salt.  When you have, fold it into the WET ingredients in the mixing bowl and blend until combined.

5.      Pour this batter into the prepared pan and shake—gently—to settle it. Sprinkle the chopped nuts atop it. Place the pan on the oven’s middle rack and bake for FIFTEEN minutes afterwards removing it and placing onto a wire rack so that it can cool for several minutes.

6.      Now, here’s the first tricky part: place a sanitized towel on top of your work surface and cover it with powdered sugar. Now, take the jelly roll pan and turn the cake out onto the surface of the towel so that one side of the cake is completely covered with powdered sugar. Roll it up in the towel and allow it to finish cooling.

7.      Now, using a clean mixing bowl equipped with the paddle attachment beat the cream cheese, butter, powdered sugar, and vanilla extract until light and fluffy. When it’s light and fluffy, unroll the Pumpkin roll and spread the upper side with the filling.  Roll it up again, this time using wax paper, and refrigerate for 5-6 hours. 

8.      When it’s time to present your Holiday Pumpkin Roll, remove it from the refrigerator and slice it into rounds about 2.5” to 3” wide.  Place onto dessert plates and garnish with Sauce Anglaise and sprinkle it with holiday sprinkles.  Place a sprig of fresh mint onto each plate and present it to your guests.

This is an excellent recipe that everyone will fall in love with.  There’s nothing better than a delicious pumpkin-flavored cake made to look like a roll.  It is beautiful and people will enjoy it in stunned amazement.  This is one of our best holiday recipes.

Okay, here’s our Holiday Sundae Supreme:

HOLIDAY SUNDAE SUPREME


Yield:  6-8 servings / Mis-en-place: 1.5 hours:


Qty.
Measure
Item
Other
1
Quart
French vanilla ice cream

1
Cup
Boiling water

.5
Cup
Unsalted butter

1
Cup
All-purpose flour

4
Each
Large AAA eggs

The Fudge Sauce:
.25
Cup
Unsweetened cocoa

.25
Cup
Unsalted butter

.5
Teaspoon
Vanilla extract

1
12-oz. can 
Evaporated milk

1.5
Cups
Granulated sugar

2
Teaspoons
Torani’s Chocolate-Milano syrup

Strawberry Topping:
2-3
Cups
Sliced and hulled strawberries
Rinsed
1
Cup
Granulated sugar

1
Teaspoon
Almond extract

Incidentals:
Powdered sugar

Holiday sprinkles

Fresh mint sprigs




Method:

1.      Mis-en-place: have everything ready with which to work! Spray an aluminum baking sheet with PAM or some such other food release spray and set aside.  Preheat a standard oven to 450°F or a convection oven—fan “on”—to 400°F. Strawberry Topping: combine the sliced strawberries in a bowl and cover with the granulated sugar and the almond extract; allow them to weep a bit of juice in the sugar for 10-15 minutes and set aside.

2.      Place the butter into a three-quart saucepan and pour the boiling water into it. Heat it until the butter’s melted and the mixture is boiling.  Remove from the heat and whisk the flour into it, stirring vigorously.  A wooden spoon is the best utensil with which to accomplish this task.

3.      Now, add the eggs, one-at-a-time, beating well after each addition.  Drop onto a baking sheet, about .125-cup (2 tablespoons) at a time about 2” apart from one another.

4.      Place the pan onto the preheated oven’s middle rack and bake for 15 minutes; then, drop the heat to 300°F and bake an additional 20-30 minutes.  During this time, pay close attention to the color of the cream puffs and if overly browned, immediately lower the heat to the lower temperature.  Always use aluminum bake sheets and pans so that heat is reflected AWAY from the food and not drawn into it thereby browning the bottoms beyond recognition. When they appear to be done, remove from the oven and place onto a wire cooling rack to cool.

5.      The Fudge: combine the granulated sugar and cocoa in a three-quart saucepot.  Add the milk, vanilla, butter, and the syrup and bring to a boil, stirring constantly.  Cook for five more minutes, stirring constantly, and be prepared to serve as you want it warm:

6.      To serve: split the cream puffs in half and scoop out the egg-webbing that’s inside of each.  Then, scoop a generous ball of French vanilla ice cream into the bottom of each and then set the top half onto a dessert plate.  Pour the fudge atop each puff and ladle strawberries and sauce around each.  Garnish each with a mint sprig and dust with powdered sugar and holiday sprinkles.  Then watch the reaction of your guests!

This is an old dessert taught to me by grandmother long, long ago.  She had the knack for making holiday desserts and this was a good one.  I always loved the holidays as the foods prepared in my home were tremendously good.  I’m sure this will become a tradition in yours.

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.

Day Two is under our belts and for that, I am thankful that things have gone on without a hitch so far and that the reviews are generally favorable.  Being a cook is never an easy life and if one doesn’t dedicate him-or-herself to the life of being a foodservice employee, they’re letting their colleagues down much less the customers!  It is important that one’s thought processes are in tune with the environment around them as to not be is to offer a substandard service to the clientele.  Those of you who work in the restaurant business know exactly what I’m talking about, right?  There is nothing worse than doing a job part-way when it should be done at more than 150%!  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 Tuesday, December 13, 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 December 21, 1976 in Wasco, CA.

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END OF THE YEAR STINKBUG


                                                                                
                                                                                                                                                                  
This is #1041 a 40” x 30" original oil painting by Beverly Carrick entitled, “Palm Springs." 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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Bea O’Malley, Fabulous Bakery Desserts, The Grateful Dead, Holiday Foods, Cakes, Pumpkin, Ice Cream, Sundaes, Classic Bakery Desserts, Desserts, Old-Fashioned Home Cooking, Family Recipes,










                                                                                 
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