Popular Posts

Saturday, December 10, 2011

“Special Menus Index, Pt. XXVIII: Christmas Menu 2011, Pt. VII—Blueberry Cream Cheese Pie—too Good to be True”

The Grateful Dead’s one-hundred-and-first album, “Road Trips Volume I, Number III—Yale Bowl, New Haven, CT, July 31, 1971 and Auditorium Theater, Chicago, IL, August 23, 1971,” was released in June 2008 and was another great edition of the fledgling 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 377 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 Fritz Schlependrecht

END Commentary 12-11-2011

Copyright © 2011 by MHB Productions

Word Count: 2,001.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, December 11, 2011 by Chef Fritz Schlependrecht

SPECIAL MENUS INDEX, PT. XXVIII

 Special Menus Index, Pt. XXVIII: Christmas Menu 2011, Pt. VII—Blueberry Cream Cheese Pie—too Good to be True



Bakersfield, CA, 12-11-2011 Su: Gracious, friends, this is it for me and all I can say is that I am glad because I’m tired! I have put a great deal of work into this weeklong recipe-fest and don’t get me wrong, I’ve had a lovely time but I also have other interests to look after so all of my days have been 16-20 hour days!  Anyhow, we are getting close to Christmas, fourteen days away and all and that’s fantastic because this is a lovely time of the year for almost everyone.  Sure, the atheists moan and cry but my opinion on this subject is “Hey! If you don’t believe in the existence of God, then why the hell do you feel threatened by those who do? Laugh at the idiots!” I mean, gee whiz: why do they get so upset? Are we taking their children and forcing them to become Jews, Catholics, Episcopalians, or Muslims? NO! But on the last account, the Muslims would like to force all non-Muslims to join them on Mohammad’s so-called sacred journey!  No offense to my Muslim friends, but I’m a German and don’t believe in all that jive.  Anyhow, let’s look at what we have to do today before we offend anyone else!

Oh, Stinkbug has asked me to remind all of you that the countdown to December 21, 2012, the day the Mayan calendar runs its course is but ten days away and then we begin it in earnest.  Personally, I don’t believe in any of that school of thought but I know there are many who do and all I can say is, if it happens, I hope I’m here and if it doesn’t, I’ll buy everyone here at the Elemental News of the Day a Rolex watch to prove the point!  The funny thing is so many people are preoccupied with this concept, I hear housewives talking about it at the grocery store, I mean, it’s everywhere; even school children are talking about it.  One way or the other, make peace with the Lord because if something does happen and you’re not prepared to meet your Maker—oh, well!

Our dessert for this Christmas is a lovely Blueberry Cream Cheese Pie that will leave you speechless with wonderment at its beauty.  It is beautiful and is flavored by the addition of Norfolk Blueberry Liqueur, a flavorful condiment that can be found, if not at your local liquor store, then online at a variety of places.  Also, we utilize Torani’s Blueberry Syrup, another condiment that can be found at your Smart and Final store or any other restaurant supply store.  Let’s do it:

CHRISTMAS DINNER 2011 MENU

I.                   Holiday Baked Ham with Rhubarb Sauce

II.               Scalloped Potatoes

III.            Candied Yams

IV.             Glazed Carrots

V.                Gingered Rutabagas

VI.             Green Beans Americana

VII.         Roasted Butternut Squash Soup

VIII.      Chicken Noodle or Rice Soup

IX.             Spice Muffins

X.                “P. P.” Muffins

XI.             Jellied Apricot and Cottage Cheese Salad

XII.         Stuffed Pink Pear Salad

XIII.      Cranberry Gelatin Salad

XIV.       Blueberry Cream Cheese Pie



BLUEBERRY CREAM CHEESE PIE


Yield:  One 9” spring-form pan / Mis-en-place: 8-12 hours:


Qty.
Measure
Item
Other
The Vanilla Wafer Crust:
8
Ounces
Vanilla Wafers
Crumbled
6
Ounces
Melted butter

1
Tablespoon
Egg white

The Pie:
8
Ounces
Philadelphia-brand cream cheese

.75
Cup
Powdered sugar

1
Teaspoon
Vanilla extract

The Pie’s Cream Content:
1
Cup
Heavy cream

.5
Cup
Powdered sugar

1.5
Teaspoons
Vanilla extract

The Gelatin:
1
Tablespoon
Plain gelatin

.25
Cup
Boiling water

The Blueberry Topping:
1.25
Cups
Blueberry juice

3/8
Cup
Granulated sugar

.125
Cup
Light brown sugar

1.5
Teaspoons
Lemon juice

1.5
Teaspoons
Norfolk-brand Blueberry Liqueur

2.25
Teaspoons
Cornstarch or clear gel

.25
Teaspoon
Kosher salt

1
Teaspoon
Red food coloring

.125
Teaspoon
Blue food coloring

1
Tablespoon
Torani’s blueberry syrup

1.5
Cups
Blueberries, fresh or frozen

1
Tablespoon
Chopped mint leaves




Method:

1.      Mis-en-place: have everything ready with which to work! Preheat your standard oven to 375°F or your convection oven—fan “on”—to 325°F.

2.      Make the crust first by combining the crumbled and pulverized Vanilla Wafers with the melted butter 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” spring release bake 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 you bake the crust.

3.      Place the crust inside your preheated oven on the middle oven rack and bake for 10-15 minutes or until it appears that it’s “set” and is browning a little bit; remove from the oven at that moment and place it onto a wire rack to cool.  Proceed with the rest of the pie preparation and turn your oven off as this is refrigerated cake.

4.      Using an electric mixer equipped with a paddle attachment, beat the cream cheese, powdered sugar, and vanilla extract at medium-high speed until it’s light and fluffy; when it is, scrape it out of the mixing bowl and place in a bowl.  Cover it with plastic wrap and refrigerate it for the time being. 

5.      Clean the mixing bowl and switch over to the whip attachment.  Beat the cream with the powdered sugar and vanilla until it’s fairly stiff and then stop.  Bring the cream cheese mixture out of the refrigerator and add it to the whipped cream.  Switch back to the paddle attachment and blend the two together, stopping every now and then to scrape the sides of the mixing bowl and the paddle.  When combined, stop.

6.      Heat the boiling water on the stove in a small saucepan and blend in the plain gelatin.  Dissolve it and keep it boiling for a minute or so to activate it.  If you blow through this step or skip it, the gelatin won’t activate and when you add it to the cream cheese mixture, it won’t set up and all of your work will have been for nothing.

7.      Add the gelatin to the cream cheese mixture and blend together WELL. Pour this mixture into the prepared crust and then using a cock’s comb or decorating triangle, draw it across the surface to create a circular design of grooves on the top.  Cover the pan with plastic wrap and then refrigerate for 8-12 hours at least and 24 hours at most.

8.      The next day, prepare the topping by doing this: Combine the first FIVE ingredients together in a bowl and mix well.  Place the clear gel (preferable) or the cornstarch into the bowl of an electric mixer equipped with a whip attachment and gradually combine the two mixtures by pouring the liquid into the bowl slowly whilst mixing on low speed.  Add the salt and food coloring.

9.      Pour this mixture through a fine-meshed sieve into a saucepot that’s been sprayed with PAM or some such other food release spray and push any blobs of gel or sugar through it. Add the syrup and place over medium-high heat.  Bring to a boil and keep there for 30-40 seconds and then lower heat to a low simmer.  Remove it from the stove and gently stir in the blueberries.

10. This sauce is ready for use.  Leftovers can be kept in a sanitized container with a tight-fitting lid and used within a week.  Always be sure to cool down to below 45°F as quickly as possible and store in the refrigerator.

11.  To finish the cream cheese pie, pour the cooled-down blueberry topping across the pie and sprinkle the chopped mint leaves around the border.  Then, with a pastry bag pumped full of the Whipped Cream (recipe follows), pipe a decorative border around the edges of the Blueberry Cream Cheese Pie and then after you’ve grooved the top with a sharp knife to denote individual slices, pump a large rosette atop each one. Return to the refrigerator and allow it to set up for 10-15 minutes; then, bring out of the fridge, remove the spring-form pan, and then remove the pie.  You can cut it with a sharp knife now and serve it. Tip: always wipe the blade after each slice and also dip it underneath hot running water as this will (1) keep the individual slices from being smeared and (2) facilitate the slicing process.

WHIPPED CREAM

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


Qty.
Measure
Item
Other
1
Cup
Heavy whipping cream

.25
Cup
Confectioners’ or powdered sugar

1
Tablespoon
Triple sec liqueur

.25
Teaspoon
Meyer’s light rum

1.5
Teaspoons
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.

This is a classic dessert that most people go nuts over.  You can find the blueberries either fresh or frozen as they work either way.  Hint: if you use frozen, allow for more berries as generally they’re IQF meaning they’re individually frozen and when defrosted, they shrivel up almost to nothing so allow for at least 2-3 times the given amount.

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, that’s it for me for my very first week and all I can say is “THANK YOU, STINKBUG!” I appreciate this wonderful opportunity to share my knowledge with the collective END community that surrounds the world.  We love you and know you love us and I am so grateful to Stinkbug for being given this tremendous opportunity! I have had a lovely time and now I’m all set to take my place in the vaunted rotation of famed chefs and cooks, restaurant folks, and friends and fans.  Tomorrow, Elvin P. McCardle will be taking up a week’s residence as our rotation commences from the start or so I’ve been told.  There have been rumors of someone else starting soon and it could be tomorrow but I’m not sure.  I understand that her name is Chef Cheryl La Tigre, a chef from Arizona who has asked Stinkbug if she could join the staff; we’ll see. But I will see all of you next time around, my new friends!    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, my friends!

Chef Fritz

Chef Fritz Schlependrecht

American Culinary Federation, Inc., CMC


This is me in 1985 at an American Culinary Convention back in 1987 taken as a collage of sorts.  I began my culinary career at age 10 working under my father, Chef Fritz, Sr., at his German restaurant in Southern California.  I moved to Bakersfield in 1982 and went to work at one of the hotels and remained there for the next 24 years prior to retiring.  Now, I spend my time writing culinary articles for various magazines enjoying the good life.  I’ve dedicated my entire lifetime to promoting the foodservice industry and in educating the young folks.

---30---

END Commentary for Sunday, December 11, 2011 by Chef Fritz Schlependrecht



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 Fritz Schlependrecht



Recipes created by Chef Fritz Schlependrecht on October 27, 1987 in Bakersfield, CA.

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 #993 a 30” x 40" original oil painting by Beverly Carrick entitled, “Sunset Forever." 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 12-08-2011, 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:

Fritz Schlependrecht, Special Menus, The Grateful Dead, Holiday Foods, Fabulous Bakery Desserts, Cheesecakes, Home-Cooking, Holiday Traditions, Gourmet Cooking, No-Bake Cheesecakes, 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!