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Saturday, April 7, 2012

“Special Menus, Pt. XLIX: ‘Easter Sunday Dinner Menu, Pt. VII: Fabulous Bakery Desserts—Springtime Favorite Boysenberry Shortcake with Whipped Cream and Easter Orange Cake—what a way to conclude Easter Dinner” by Chef Brian Craig Carrick



Today, we continue presenting albums by the Strawberry Alarm Clock!  Their SIXTH album—“The Strawberry Alarm Clock Anthology”—was released in 1993 and was a pretty good compilation featuring everything in one place!  This band had so much potential but was ruined by poor management that it’s tragic. We love the OLD psychedelic bands from the olden days and believe that our readership does, too.  We want you to continue visiting Amazon.com where you’ll find these long lost gems. You’ll definitely want to buy this one NOW!  Thank you, the Elemental News of the Day. Tomorrow: we begin advertising albums by MOBY GRAPE!



                                                                             

Here's the countdown to December 21, 2012: from today, we have 259 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!





HAPPY EASTER 2012!


                                                                                   

STINKBUG 2012


                                                                                      


Chef Brian Craig Carrick

END Commentary 04-08-2012

Copyright © 2012 by MHB Productions

Word Count: 2,956.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, April 08, 2012 by Chef Brian Craig Carrick

SPECIAL MENUS INDEX, PT. XLIX

 Special Menus, Pt. XLIX: ‘Easter Sunday Dinner Menu, Pt. VII: Fabulous Bakery Desserts—Springtime Favorite Boysenberry Shortcake with Whipped Cream and Easter Orange Cake—what a way to conclude Easter Dinner” by Chef Brian Craig Carrick



Bakersfield, CA, 04-08-2012 Su: Happy Easter Sunday, friends!  This blog was posted ahead of time because as you’re reading it, I am either preparing to leave for Easter Sunrise Services or am already there with my family.  This is the day when the Lord told us he would return from the dead and if that doesn’t give you the warmest feeling surrounding your heart, I have no idea as to what would.  This is one of the greatest days in all Christendom and a very important day for non-believers as well.  God sent his Son to die for us and on the third day according to the scriptures, he arose from the dead and ascended into heaven.  Of course, the atheists and the Muslims all laugh at this but I say, “Screw ‘em, they know nothing!” 

  I haven’t any idea why the fashion nowadays is to insult Christians so but I am sure that it has to do with the very far left’s insane desire to minimize all morality so they can pollute our children into doing whatever they think they should be doing.  I mean, teaching sex education and about GREAT HOMOSEXUALS IN HISTORY is crazy, especially in GRADE SCHOOL; what’s up with that? They don’t need to teach kids anything about sex Ed until they’re in junior high at least and then it’s okay.  But in grade school? That’s what is going on in the state of California and to me, it’s disgusting but our state reeks of lunatic democratic politicians who don’t give a damn about morality, doing what’s right, or taking care of children properly.  It truly sucks! But Happy Easter—again!

Today, we’re going to make our desserts, yes, I know it’s a bit late because today is the day but I’m sorry, that’s just how it worked out.  You can make these rather fast so don’t sweat it and if you already went and bought something at the bakery or made something else yourself, then it doesn’t matter, you have the rest of the menu already.  Let’s get going—here’s our menu:

EASTER SUNDAY MENU 2012

I.                  Brian’s Spring Salad

II.               Kern County Salad

III.           Asparagus Salad

IV.           Cream of Rutabaga Soup

V.               Cream of Carrot-Parsnip Soup

VI.           Roast Prime Rib with Au Jus and Yorkshire Pudding

VII.        Baked Salmon ala Richelieu

VIII.    Roasted Red Jacket Potatoes

IX.           Pilaf Savoyarde 

X.               Candied Parsnips II

XI.           Glazed Banana Squash 

XII.        Poppyseed Muffins 

XIII.    Pina-Colada Muffins 

XIV.    Boysenberry Shortcake with Whipped Cream 

XV.          Easter Orange Cake

Here’s our first recipe, a delicious shortcake recipe with beautiful boysenberries:

(#1407) BOYSENBERRY SHORTCAKE





Yield:  8-12 servings / Mis-en-place: 2 hours:




Qty.
Measure
Item
Other
The Shortcake:
2
Cups
All-purpose flour

1
Tablespoon
Baking powder

.5
Teaspoon
Table salt

4
Each
Large AAA eggs
Separated
1
Cup
Granulated sugar

.125
Cup
Melted butter

1
Cup
Whole milk

1
Teaspoon
Vanilla extract

The Boysenberry Glaze:
2
Cups
Boiling water

.5
Cup
Boysenberry juice

.5
Cup
Blueberry Jell-O

1.5
Cups
Granulated sugar

.25
Teaspoon
Table salt

.5
Teaspoon
Almond extract

.5
Teaspoon
Lemon juice

.5
Teaspoon
Red food coloring

2-3
Drops
Blue food color

.25
Cup
Clear gel

The Strawberries:
4
Baskets
Boysenberries, hulled, rinsed, and sliced

2
Cups
Granulated sugar

1
Teaspoon
Torani’s blackberry syrup

Romanoff Cream:
2
Cups
Heavy cream

.5
Cup
Powdered sugar

.125
Cup
Triple sec liqueur

.5
Teaspoon
Rum

2
Teaspoons
Vanilla extract

The Finish:
16-20
Each
Boysenberries 

8-12
Each
Fresh sprigs of mint 

Sugared Graham cracker crumbs




Method:

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

2.      Preheat a standard oven to 375°F or a convection oven—fan “on”—to 325°F.  Spray a 9” x 13” x 1” baking dish with PAM or some such other food release spray.  Always use an aluminum pan at best or a glass dish at worst and NEVER a dark, non-reflective pan because it’s important for the sake of the cake to REFLECT the heat away from the cake and to NOT draw it in; you want the cake to be as white as it possibly can. Line it with a sheet of wax paper and then spray the paper, too, with the PAM as this will facilitate removal of the paper after the cake’s been baked.

3.      Double-sift the first THREE ingredients together and set aside. Then, using an electric mixer equipped with a whip attachment beat the EGG WHITES at medium-high speed until medium-firm peaks have been formed.  At that point, remove the whites from the bowl and place in a sanitized, refrigerated dish until called for. Proceed:

4.      Clean and sanitize the mixing bowl and this time using a paddle attachment, beat the egg yolks and the granulated sugar together until the mixture is creamy; then, beat in the melted butter and continue whipping until it’s smooth and light.  Lower the speed to first and blend in the milk and vanilla extract.  When combined, STOP mixing and add the dry ingredients on top of the wet ones and then continue mixing on low speed until the batter’s combined and smooth.

5.      Now, place the beaten egg whites atop the batter and slowly blend them in using the mixer on LOW speed.  When combined, scrape this batter into the prepared baking dish and when it’s in; gently shake it to settle out the contents.  Place it inside your preheated oven and bake for 25-30 minutes OR until a cake tester or a paring knife—inserted into the center—withdraws totally clean.  You can double-check its doneness by lightly pressing your fingertips into the surface: if the cake springs back immediately, it’s done and if the depressions remain, it’s not. If the cake begins pulling away from the sides of the pan, it’s overcooked!

6.      When the cake is done, remove it from the oven and place it upon a wire rack to cool.

7.      The Glaze: while the cake is baking, prepare the glaze by combining the wet ingredients together in one bowl and by placing the dry ones in the bowl of your electric mixer.  Gradually begin adding the WET into the dry—a bit at a time—until they’re moistened but do it slowly so the clear gel doesn’t clump up.  When it’s all combined, rotating the whip on low speed, pour it through a fine-meshed sieve into a saucepot that’s been sprayed with PAM. 

8.      Place the saucepot atop a medium-high flame and bring to a boil, stirring constantly.  As the gel comes to a boil, it will begin to thicken somewhat and as it does so, whisk it constantly so that it doesn’t scorch.  When it’s reached a boil, lower the flame to low and allow it to simmer, stirring occasionally, for a couple of minutes.  When it appears to be a clear, bluish-red sauce, remove it from the stove and transfer it to a sanitized baking dish, cover with a piece of wax paper sprayed with PAM, PAM-side-DOWN atop the gel, and refrigerate for about an hour.  Make sure the cold air can circulate around it as it cools so it will do so quickly.

9.      The Berries: prepare the berries as directed and then place into a sanitized container with a tight-fitting lid, add the sugar and the blackberry flavoring.  Put on the lid and shake vigorously and then refrigerate.  When the gel is completely cooled, combine it with the berries which the juice from the fruit will dilute a slight bit.  This is what you want: to get the REAL Torani’s blackberry syrup into the gel as this will increase its flavor potential.  Keep refrigerated until ready for use.

10. Beat the cream on the mixer using a whip attachment and when it begins to show medium-thick peaks, begin scaling in the powdered sugar along the sides along with the flavorings.  When firm peaks have formed, stop mixing and transfer to a large pastry bag equipped with a large star tip.

11. To serve, cut the cake into portions, 8-12 depending upon your needs, and top with a dollop of berries.  Then using your pastry bag, pump a mound of cream atop the berry plates, using an up-and-down, undulating motion so that each is covered by a large rosette of cream.  Top each dollop of cream with several juicy boysenberries and a sprig of fresh mint and a sprinkle of sugared Graham cracker crumbs; then, it’s time to take your strawberry shortcakes to the table and watch the ooh’s and aah’s of the guests. 

12.  To make the Graham cracker crumbs, combine the following together:

Qty.
Measure
Item
Other
 1
Cup
Graham cracker crumbs

.5
Cup
Granulated sugar

.125
Cup
Melted butter




13.  Once you have combined them together, keep in an airtight baggie in your freezer and bring out only when you have a need to sprinkle crumbs atop a dessert.

This is a classic dessert that’s made better by the addition of Romanoff Cream, a flavored Russian-style whipped cream.  Everyone loves Strawberry Shortcake and this one is the best of all! Enjoy!

Here is the Orange Cake, a very tasty dessert that I learned on the island of Maui:

(#1408) ORANGE CAKE WITH ORANGE FROSTING





Yield:  one 9”-x-13”-x-1” pan  / Mis-en-place: 60 minutes:




Qty.
Measure
Item
Other
.5
Cup
Grated orange zest

7/8
Cup
Butter

.75
Teaspoon
Granulated sugar

1
Teaspoon
Vanilla extract

2
Each
Large AAA eggs

1.5
Cups
Cake flour

2
Teaspoons
Baking powder

2/3
Teaspoon
Baking soda

1
Teaspoon
Salt

.5
Cup
Whole milk

The Baste:
1/3
Cup
Granulated sugar

1-1/3
Tablespoons
Orange juice

1-1/3
Tablespoons
Passion orange juice

Orange Frosting:
3
Ounces
Softened butter

2-2/3
Tablespoons
Whole milk

1
Teaspoon
Orange extract

.5
Teaspoon
Vanilla extract

1
#
Powdered sugar

2
Teaspoons
Orange-flavored Jell-O

1/3
Teaspoon
Salt

Orange food color

The Finish:
Zest of two oranges




Method:

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

2.      Preheat a standard oven to 350°F or a convection oven—fan in the “on” position—to 300°F.  Spray a baking dish with PAM or with some such other food release spray and then line it with wax paper.  Spray the paper with PAM, too, so that it peels away easily when the cake is done.

3.      Cream the butter and sugar until light with the aid of an electric mixer equipped with a whip attachment.  Add the zest and the flavorings to it. 

4.      Add the eggs, one-at-a-time, beating well after each addition. 

5.      Meanwhile, double-sift the dry ingredients together.  Add to the creamed mixture alternately with the milk: dry-wet-dry-wet-dry until everything is used up, beating well after each addition.  Be sure to scrape the bowl several times during the process. 

6.      Pour the batter into the prepared baking dish, shake the pan to settle it, and then place on the middle oven rack.  Bake for approximately 20-25 minutes OR until a cake tester or paring knife inserted directly into the center withdraws clean. 

a.      Now, here’s the special thing: make syrup with the granulated sugar and the two juices.  Place in a saucepan and heat until the sugar’s melted.  Then, when the cake is ALMOST done, baste it using a brush with this syrup across the entire surface of it.  This adds additional flavor that increases the sweetness of the cake—don’t forget to do this!

7.      When the cake’s done, remove it from the oven and place it on a wire rack to cool.  While doing this, you can prepare the frosting by beating the butter until it’s light and airy.  Then, gradually beat in the small amount of milk along with the orange extract, the vanilla extract, and the powdered sugar.  Beat until fluffy, light, and airy. Add the Jell-O, salt and orange food color to preference but make it orange.

8.      When the cake is cool enough to de-pan, dust the top of the cake with granulated sugar and then place a sheet pan atop it, then, holding both ends, flip it upside-DOWN and onto the pan.  Remove the baking dish from the top and there you have it: the bottom of the cake looking back at you.  Note that the bottom is perfectly smooth and flat, two essential things for frosting the perfect cake.

9.      Allow it to finish cooling and when it is, place it into your freezer for about 10 minutes; then, remove it and with a spatula, frost the top and as much of the sides as you can.  Sprinkle additional powdered sugar around the edges.  Use a cock’s comb aka decorating triangle to run grooves across the top in a decorative way.  Sprinkle with the orange zest and prepare to serve.

10. Always keep leftovers wrapped with plastic wrap and note that cake is best at room temperature except in the midst of summer when the heat causes the frosting to separate and become unattractive. 

This is a light, delicious cake found on Maui that is fun to make and a joy to eat.  Use your imagination to find ways to make it even better and more attractive.  Yes, indeed, this is an excellent, simple recipe that can be tossed together in relatively short time.

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

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.

That’s gonna do it for me for this go-round, I do hope you’ve enjoyed your Easter Sunday dinner here at the Elemental News of the Day and that you’ve had a marvelous time with me this entire week.  Your cards and letters that have been pouring in at the PO Box here in Bakersfield are mostly positive and I appreciate your wishes for happiness for my wedding last year.  I am always pleased whenever I get a chance to speak directly to the people and you can always call the END Office at 661-374-1430 and ask to speak to one of our representatives who will be more than happy to refer you to whomever you seek.  Moses does a very good job at hooking people up with one-another and I can’t say enough good words about that fine gentleman!   

Tomorrow, the boss comes in, Stinkbug himself to run the show for the next week.  I am sure you’ll all be excited to hear from him because we never know what madness he’ll decide to do.  I suspect it will be something different but then, we never know what the heck is going to happen here at the Elemental News of the Day.  Please welcome him warmly as its great being able to precede the master and give him his due.  I look forward to seeing all of you at the next go-round, sometime in September, I believe and then, before you know it, it’ll be the dreaded day of history, December 21, 2012.  I am excited at the prospect of being alive at this exciting time and expect to have stories to tell on the Twenty-Second, the day after the event about what went on at Trout’s Bar on North Chester Avenue here in Bakersfield, CA.  This is where we’ll be meeting our doom, my friends; I’ll be there with a fifth of bourbon in front of me preparing to meet my doom.  Yes, I don’t drink but I may be drinking adult beverages on that evening just in case!  Oh! Tomorrow, we will begin pushing the Moby Grape catalog at Amazon.com! Please take note of that and go check out prices.  I do hope you’ve enjoyed every one of the other promotions we’ve run here, we try to share with you the music we grew up with!

 Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by the Strawberry Alarm Clock and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thank you, my friends!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member

This is me in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17. I’ve worked all over California, Hawaii, Washington State, and even a short time in Arizona.  I am retired at the present time due to multiple disabilities.  I presently live in Bakersfield, CA, with my lovely new wife, the Lady Linda.

---30---

The END Commentary for Sunday, April 08, 2012 by Chef Brian Craig Carrick



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 Brian Craig Carrick

.



Recipe created by Chef Brian Craig Carrick on July 18, 1975 in Bakersfield, CA.

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

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                
                                                                                                                                     

This is #1339 a 16” x 20" original oil painting by Beverly Carrick entitled, “Yard Sale.’" 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!

Bakersfield Scenes
                                                                             


PLEASE NOTE: WE HAVE BEEN STYMIED BY THE CALIFORNIA LAW TAXING THE INTERNET AND UNTIL WE CAN BEGIN POSTING LINKS TO AMAZON.COM AGAIN, YOU WILL HAVE TO GO THERE YOURSELF.  BE SURE TO WRITE GOVERNOR JERRY BROWN AND TELL HIM HE’S WRONG FOR WHAT HE’S DOING.  HE’S CRIPPLING BUSINESS BUT OF COURSE, HE KNOWS THAT! THANK YOU, THE ELEMENTAL NEWS OF THE DAY.















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.





                                                                                    


                                                                               
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Tags:

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