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Friday, December 16, 2011

“The Salad Chef Speaks, Part XIV: a Beautiful Selection of Holiday Salads for your Dinner Table—Cherry Cream Squares, Cranberry Mold, Raspberry Jell-O Salad, and Cucumber Salad”

The Grateful Dead’s one-hundred-and-seventh album, “Road Trips Volume II, Number III—Iowa State Fairgrounds, Des Moines, IA, June 16, 1974 and Freedom Hall, Louisville, KY, June 18, 1974,” was released on June 18, 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 371 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 12-17-2011

Copyright © 2011 by MHB Productions

Word Count: 1,448.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, December 17, 2011 by Bea O’Malley

THE SALAD CHEF SPEAKS, PT. XIV

The Salad Chef Speaks, Part XIV: a Beautiful Selection of Holiday Salads for your Dinner Table—Cherry Cream Squares, Cranberry Mold, Raspberry Jell-O Salad, and Cucumber Salad



Bakersfield, CA, 12-17-2011 S: Here it is, the second to last day together and I am so very pleased.  I have received numerous cards and letters at the P.O. Box in Bakersfield, CA, congratulating me on the successful week so far and all I can say to each and every one of you is “thank you for your support.” Don’t you feel that now is the perfect time to become not only a follower of the Elemental News of the Day but also a donor thereby allowing us to keep the blog up-and-running?  We would love to have your support and also have you submit articles to us for publication.  We offer the complete by-line and if we ever make a profit, we’d be very pleased to pay for each submission.  Writers out there in the blogosphere, unite!

Today, we are going to prepare a wide variety of holiday salads that will make you and your family stunned with their simple elegance.  Gelatin salads are very nice but to many—a thing of the past.  Jell-O is as much a modern product as it is an old one and there are so many uses for it, it’s important that you reignite your interest in it and see what wonderful sorts of things can be made using it.  Take for instance the famous Broken Glass Cake as popularized by the END: that one particular recipe is greater than the total sum of everything else put together.  Sure, some people cannot or won’t eat it due to the fact that it might contain pork products but for those of you who will, see what you can do with it—try these recipes!

CHERRY CREAM SQUARES


Yield:  6 servings / Mis-en-place: 4-7 hours:


Qty.
Measure
Item
Other
6
Ounces
Cherry-flavored Jell-O

4
Large
Bananas, peeled and sliced

2
Cups
Miniature marshmallows

1
Cup
Sour cream

.5
Cup
Chopped walnuts

6
Large
Leaves of romaine lettuce, squared

6
Sprigs
Fresh parsley




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare Cherry Jell-O as directed on package; chill until almost firm.  Fold in the sliced bananas and pour into an 8” square baking dish sprayed with PAM or some such other food release spray and chill halfway but not all of the way SET.

2.      Combine the marshmallows and sour cream and spread across the top of the Jell-O and then top with the nuts.  Chill for 4-6 hours and then serve it by cutting it into six equal squares and placing each slice atop a leaf of romaine lettuce.

This is a wonderful holiday salad that beautifies any dinner table.  Your friends and family will fall in love with this salad and will talk about it for weeks to come.

CRANBERRY SALAD

Yield:  6-8 servings / Mis-en-place: 4-6 hours:


Qty.
Measure
Item
Other
1
Cup
Ground raw cranberries

.5
Cup
Granulated sugar

3
Ounces
Lemon Jell-O

1
Cup
Boiling water

1
Cup
Pineapple juice

1
Cup
Crushed pineapple, drained

.5
Cup
Chopped walnuts

1
Cup
Diced celery

.25
Cup
Cherry juice

.5-1
Cup
Powdered sugar

1
Teaspoon
Vanilla extract

Romaine lettuce leaves

Fresh parsley sprigs
Rinsed



Method:

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

2.      Combine the cranberries and sugar and set aside.  Combine the lemon gelatin with the boiling water and add the pineapple juice and then chill until partially set. 

3.      Blend in the cranberry mixture, crushed pineapple, walnuts and celery.  Pour this mixture into a ring mold that’s been sprayed with PAM or some such other food release spray and chill until set.

4.      To serve, hold the underside of the ring underneath hot running water for a couple of seconds and before you know it, it will fall right out onto a serving platter lined with romaine lettuce leaves.  Garnish with a little sugar glaze by dribbling it over and across the mold and with a few parsley sprigs laid around the edges.

5.      To make the glaze, combine the cherry juice with the powdered sugar and vanilla extract and blend well.  Thicken it to the point that when you dribble it, it will more or less hold its position and not run off to the platter.  Use as much powdered sugar as is necessary.

This is a classic mold from long ago and one that is still as beautiful today as it was when my Great-Grandmother created it in the 1930’s.

RASPBERRY JELL-O SALAD


Yield:  6-8 servings / Mis-en-place: 1 hour +:


Qty.
Measure
Item
Other
6
Ounces
Raspberry Jell-O

1
Cup
Boiling water

1
#
Frozen raspberries, defrosted

2/3
Cup
Applesauce

1
Cup
Sour cream

1
Cup
Powdered sugar

2
Cups
Miniature marshmallows




Method:

1.      Mis-en-place: have everything ready with which to work! Make the Jell-O using the boiling water and allow it to set partially, but not all the way.  Add the raspberries with whatever juice they’ve bled and the applesauce, blending well.  Pour this mixture into a baking dish sprayed with PAM or some such other food release spray and refrigerate for a short while as you proceed to the next step:

2.      Combine the sour cream with the powdered sugar using an electric mixer equipped with a whip attachment, blending well.  Add the marshmallows and then spread this mixture across the top of the gelatin.  Place the Jell-O into the refrigerator and permit it to set up completely.  Be sure to cover it with plastic wrap once it’s cooled down. Cut into squares and serve.

This is an old-time salad passed down through my family for generations.

CUCUMBER SALAD

Yield:  4 servings / Mis-en-place: 8-12 hours:


Qty.
Measure
Item
Other
3
Cups
Non-waxed paper-thin sliced cucumbers

.25
Teaspoon
Salt

1
Tablespoon
Soy sauce

.25
Cup
Japanese vinegar

.125
Cup
Granulated sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Using an electric slicer, slice the cucumbers paper-thin.  Combine the rest of the ingredients together and then place the marinade and the cucumber slices into an airtight, sanitized container and refrigerate overnight.  The next day, dump out into a bowl and take to the table.

This is an excellent salad for the holidays, one that everybody will enjoy.

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.

Well, what more can I say? We have but one day to go and I am so happy that I have my fulfilled my responsibilities to Stinkbug.  Never before have I been in the spotlight for one solid week, much less writing about all sorts of different aspects of food.  Writing about food is becoming a passion and I am busily writing a cooking memoir on my family’s heritage which spans across the globe and features a wide variety of different people, cultures, ethnicities, religions, everything.  It’s exciting to have such a project underway and I am hopeful that it will become a bible just as much as The Joy of Cooking is.  It is important to remember one’s culinary heritage as it is the blood.  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 Saturday, December 17, 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 07, 1979 in Wasco, CA.

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END OF THE YEAR STINKBUG


                                                                                                                                                                    
                                                                                
This is #1096 a 20” x 16" original oil painting by Beverly Carrick entitled, “Stroll on Park 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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