Popular Posts

Tuesday, January 31, 2012

“Beverages, Pt. IV: ‘Here’s Four More tasty Beverages that will make your Winter extremely Warm—Champagne Punch, Coffee Pot Punch, Murph’s Hawaiian Punch, and Winter Cheer’ by Chef Murph MacDougal”



Our new band for the next month or so is one of the best bands to come out of Los Angeles in the 1960’s: the Byrds.  They went from Electric Folk to Psychedelic to Country Music and shined each and every step of the way.  Their seventeenth album—“History of the Byrds”—was released on May 18, 1973 and is still as wonderful today as it was then, more than 40 years ago.  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! [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.



                                                                                

Here's the countdown to December 21, 2012: from today, we have 326 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                                                         


STINKBUG 2012


                                                                                  

Chef Murph MacDougal

END Commentary 02-01-2012

Copyright © 2012 by MHB Productions

Word Count: 1,667.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, February 01, 2012 by Chef Murph MacDougal

BEVERAGE RECIPES, PT IV

Beverages, Pt. IV: ‘Here’s Four More tasty Beverages that will make your Winter extremely Warm—Champagne Punch, Coffee Pot Punch, Murph’s Hawaiian Punch, and Winter Cheer’ by Chef Murph MacDougal



Bakersfield, CA, 02-01-2012 W: Today, we are going to make four different punches which are perfect for winter or any other time of the year you choose to make them.  Sure, they would have been swell over the holidays but here it is, the First of February and we’re making them now as it is still cold throughout most parts of the country.  Besides, I wasn’t here in the months of November or December so I couldn’t make them then but I’m making them now!  Best of all, once you’ve made them, they will become YOUR punches with your names stamped on them.  That’s what the culinary arts are all about my friends, you learn how to make something and it becomes yours.  Recipe creation is much like songwriting: you create things based upon other things and in the process; those things become tied to you.  It’s difficult to live in an open society and to see food in restaurants or hear music on the radio without subconsciously thinking, “Man, I could do that better!”  Then, you go home, recreate what you saw or heard and in the process make subtle changes which then become signature dishes or songs created by you!  I’ve never felt irritated or bothered when someone has taken something I ran on a menu and then put it on theirs, I took it as a compliment more so than an insult and besides, unlike song creation, we CANNOT copyright our recipes!

Our beverage recipes for today are four lovely punches that will ignite your winter into spring and possibly summer by tasting them.  I like punches—especially alcoholic ones—as they tend to be sneaky things, the alcoholic kick sneaking upon on you and all of a sudden going BLAM! I’m knocked out! I love making beverages that people remember and talk about for a long time, I remember the food critic for a newspaper in a city in which I worked complimenting me on the tastiness of one of my beverage creations and that meant more to me than any food creation could ever have done.  Well, let’s do it, shall we?  

Our first beverage recipe is for my Champagne Punch, a delightful drink that will tickle you pink!

CHAMPAGNE PUNCH





Yield:  1.5 gallons / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
2
Cups
Champagne

2
Cups
Ginger ale

2
Cups
Cranberry juice

2
Cups
Pineapple juice

.0125
Cup
Lemon juice

1
Gallon
Rainbow sherbet

1
Each
Orange, sliced

1
Each
Lemon, sliced

2
Each
Limes, sliced




Method:

1.      Mis-en-place: have everything ready with which to work! Make sure everything is COLD.

2.      Place the rainbow sherbet in a large punch bowl and allow it to defrost enough that you can stir in the rest of the ingredients.  Mix well.  Place the punch bowl into another bowl full of ice and then take out to the festivities.  Place the sliced fruit atop it and allow it to float.  Line it round with your punch cups and enjoy.

This is a marvelous punch that goes well at the holiday time of every year and also after.  People always love rainbow sherbet combined with champagne.  It’s important to make sure everything is ice cold because this is what makes this punch so special.  Use only the best punch bowl and cups and be sure you provide saucers lined with doilies.

Our next beverage recipe utilizes—of all things!—a percolating coffee pot.  It’s a brewed punch that packs quite a wallop, one that will have your guests staggering about in no-time.  Always watch your friends and family and prevent any of them from getting into their cars and driving off once they’ve had any of these punches!

COFFEE POT PUNCH





Yield: about ONE gallon plus / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
64
Ounces
Cranberry juice cocktail

46
Ounces
Unsweetened pineapple juice

1
Cup
Brown sugar

1-1/3
Tablespoons
Whole cloves

12
Each
Sticks cinnamon, broken

.25
Each
Orange peel, cut into strips

1
Fifth
Myer’s Platinum Rum

Fresh lemon slices




Method:

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

2.      You need an old-fashioned 24-cup coffee percolator for this one.  Put the first THREE ingredients listed into it.  Put all of the remaining ingredients (with the exception of the final one) into the percolator’s basket.  Plug it in and perk like coffee. 

3.      Just before serving, remove the basket and stir in the rum.  Float one quarter of a lemon slice in each mug when serving for a classy effect.  Enjoy!

This is an old-time punch made with a coffee percolator of all things.  It may be difficult to find one but if you can, be sure to make this punch because it’s more than worth it!  This is great during the colder months so don’t be afraid to try it!

The next punch is my signature Summertime punch, “Murph’s Hawaiian Punch:”

MURPH’S HAWAIIAN PUNCH





Yield:  1 serving / Mis-en-place: 20 seconds:




Qty.
Measure
Item
Other
.25
Ounce
Southern Comfort

.25
Ounce
Hiram Walker Sloe Gin

.25
Ounce
Cointreau

.25
Ounce
Pineapple juice

2
Dashes
Grenadine syrup




Method:

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

2.      Combine the ingredients in a shaker with crushed ice and shake well. Strain into a shot glass and serve.

This is a pretty powerful shot of booze, great-tasting, however, thanks to the flavors of the Southern Comfort which is an American whiskey flavored with oranges and peaches, the sloe gin which favors cherries, and the Cointreau which is much like Triple Sec only better-flavored.  This is one that everyone can enjoy—of legal age, of course—so don’t be afraid to pull this one out at a luau.  Enjoy!

Here’s our final beverage for today:

WINTER CHEER





Yield:  5.5 quarts  / Mis-en-place: 30 minutes:


Qty.
Measure
Item
Other


2.25
Cups
Passion Fruit Nectar



2.25
Cups
Pineapple juice



1.5
Cups
Lemon juice



1
6-ounce can
Frozen orange juice concentrate



3
Quarts
Hard cider



8
Each
Whole cloves



2
Cups
Honey



4
Each
Bay leaves



2
Each
Oranges, sliced



2
Each
Lemons, sliced



2
Each
Limes, sliced





Method:

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

2.      Combine all ingredients (with the exception of the last three) in a large stock pot and place over a high flame.  Bring to a boil and then immediately lower flame to low and simmer for 15-20 minutes. 

3.      Strain the Winter Cheer through a fine-meshed sieve into a large punch bowl and place upon a serving tray.  Place punch cups alongside it and serve. 

This is a great winter punch that packs a mighty punch (pun intended) as well as a wonderful flavor.  The hard cider makes it extremely potent and that’s what one wants in the midst of a cold winter!

---------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. 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.

We’ve had another fantastic day and I do hope that my beverage selections have inspired you to have some holiday celebrations!  Always make sure that you and yours drink responsibly, that you make sure no one gets into their automobiles and heads off into stormy weather intoxicated.  Heck, even if the weather’s good, don’t let them head off intoxicated as you wouldn’t want your friends or family members to lose their licenses, go to jail, or worse, kill someone.  Nowadays, it’s important to take precautions so that one doesn’t drive and drink and thereby imperil themselves or others.  Over the course of my long foodservice career, I’ve had a great many co-workers fall into legal troubles due to the fact that they chose to drink and drive which is something NO one should ever do—even if it’s a block or two from home!  It makes things difficult for those that care about you, much less for yourself and the financial mess caused by it is simply dreadful.  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 Byrds 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!   HAVE A GREAT WEDNESDAY!

Thank you, my friends!

Murph MacDougal

Murph MacDougal

Certified Club Manager, ACF Member, Foodserver/Bartender and professional Chef and Baker

_______________________________________________________________________

This is a picture of me when I was a young chef in the kitchen back in 1975. I apprenticed underneath my father and spent six years working for him in his British-Irish Restaurant in Fresno, California. I later moved to Frazier Park, California, and spent quite a few years working in the area and that's where I met Stinkbug. Anyhow, I am now working at a country club over on the coast near San Luis Obispo.

---30---

END Commentary for Wednesday, February 01, 2012 by Chef Murph MacDougal.



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 written by the one-and-only Chef Murph MacDougal



Recipe created by Chef Murph MacDougal on November 15, 1972 in Fresno, 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!

 




                                                                                     
STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                               
                                                                                                                                                               
This is #1066 a 36” x 48" original oil painting by Beverly Carrick entitled, “Day’s Last Light." 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 VI

                                                                                



















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. THANK YOU, Moses Scharbug III.





                                                                                  

                                                                      
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 01-29-2012, 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.

Publisher: B. Carrick

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                                                   
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Murph MacDougal, Beverage Recipes, Mixed Drinks, Frosty Adult Beverages, Mixology, Bartending, Rum, Crème de Cacao, Anisette, Amaretto, Alcoholic Beverages, The Bar, Bar Science, Beverages,










                                                                                  
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!