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Wednesday, May 9, 2012

“Classic Quickbreads and Muffins, Pt. XXXV: Maple-Graham Muffins—some of the deliriously-best Muffins ever baked make use of McDonald’s-brand Maple Syrup—wow!” by Chef Elmer K. “the Hooter” Hootenstein



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their SEVENTEENTH album—“Land of Heroes”—was released in 1995 and was a continuation of the long-running Hot Tuna story.  All of the cuts are excellent, enjoyable to listen to, and Jorma Kaukonen, like always, never fails to please.  We love this CD and urge you to go to Amazon.com where you’ll definitely want to buy it NOW!  Thank you, the Elemental News of the Day.  





COUNTDOWN TO THE END OF THE MAYAN CALENDAR…


                                                                                       
Here's the countdown to December 21, 2012: from today, we have 227 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



MOTHER’S DAY 2012 WEEK





STINKBUG 2012





Chef Elmer K. “the Hooter” Hootenstein

END Commentary 05-10-2012

Copyright © 2012 by MHB Productions

Word Count: 1,642.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, May 10, 2012 by Chef Elmer K. “the Hooter” Hootenstein

CLASSIC QUICKBREADS AND MUFFINS, PT XXXV

 Classic Quickbreads and Muffins, Pt. XXXV: Maple-Graham Muffins—some of the deliriously-best Muffins ever baked make use of McDonald’s-brand Maple Syrup—wow!” by Chef Elmer K. “the Hooter” Hootenstein



Bakersfield, CA, 05-10-2012 Th: Today, we will be making a spectacular muffin, Maple-Graham muffins made from Graham flour.  What is graham flour, you ask? Well, back in the mid 1800’s, the Reverend Sylvester Graham (1794-1851), a big advocate of eating well, nutrition, and dietary concerns decided that white flour was bad and had to go so he devised a process by which each component of the whole wheat grain—bran, endosperm, and the germ—were ground separately rather than together in the traditional way.  The endosperm was ground into white flour while the bran and germ were ground coarsely and separately and then recombined with the white flour base.  This was seen as a much more healthy substitute for the white flour of the day which was basically devoid of any nutrition at the time as no one was doing enriched flours yet.  Dr. Graham was a trendsetter and probably could not imagine how far his creation would go.  Anyhow, it has its own unique flavor, texture, and is available not only in health food stores where it is still revered but in grocery stores, too.  Be sure to pick up blends by companies such as Bob’s Red Mill™ or King Arthur Flour Company™ as these are some of the best. 

Here’s our recipe for today—I hope you enjoy it! And remember: it’s important to always use reflective bake-ware and to throw away the dark pans of yesteryear as they will NEVER give you a good product.  There is nothing worse than a scorched base or sides to a muffin or a quickbread, believe me, it’s worth investing in the proper equipment as otherwise, you are throwing money away and quite possibly—your reputation. 

(#16) MAPLE-GRAHAM MUFFINS



Always in search of the most tasty flavors back in the day when I was the number one baker in Bakersfield, CA, this was one of my best creations, a muffin imbued with two of the best flavors out there in the world.  These are easy to make, a joy to eat, and one you don’t see in too many bakeries, at least where I’ve been and lived.  Give it a shot and see what you think—you won’t be sorry!

Yield:  about 10 medium muffins (.25-cup)  / Mis-en-place: 50-60 minutes:




Qty.
Measure
Item
Other
.5
Cup
Cake flour

1.5
Teaspoons
Baking powder

.5
Teaspoon
Baking soda

.5
Teaspoon
Salt

.25
Teaspoon
Ground cinnamon

1
Cup
Graham flour

2
Each
Large AAA eggs

.5
Cup
McDonald’s maple syrup

.5
Cup
Vegetable oil

1
Cup
Buttermilk

1.5
Teaspoons
Maple extract

.25
Teaspoon
Vanilla extract

.125
Teaspoon
Almond extract

.5
Cup
Chopped walnuts or pecans
Optional
The Finish:
.25
Cup
Pineapple juice

.75-1
Cup
Powdered sugar

2
Teaspoons
Maple flavoring

1
Teaspoon
Vanilla extract




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare your muffin pan first by using nothing but a reflective aluminum or stainless steel pan.  Spray it thoroughly with PAM or with some such non-olive oil food release spray.  Line it then with paper baking cups and spray both them and the tops of the muffin pan with spray, too, as this will make is simpler to remove the paper from the muffins and the muffins from the pan; set it aside.

2.      Double-sift the first FIVE ingredients together and then stir in the graham flour.  Blend the nuts into the flour if using them; set the DRY ingredients aside.

3.      Using an electric mixer equipped with a paddle attachment beat the eggs until light and foamy and then blend in the maple syrup and vegetable oil followed by the dairy product and the flavorings. 

4.      Next, fold the DRY into the WET by rotating the paddle on low-to-medium speed just until a lumpy but combined batter has been formed.  Scrape the sides and rotate the paddle a few more turns and then stop: remove the bowl from the mixer and cover it with plastic wrap.  Refrigerate it for at least 20 minutes.

5.      Meanwhile, preheat your standard oven to 400°F or your convection oven—fan “on”—to 350°F.  Also, combine the ingredients listed under the “Finish”—blending well—and then set aside.

6.      When time’s up, remove the batter and stir it with a rubber spatula.  Then, with the aid of an ice cream scoop, fill the prepared muffin cups with the batter.  Fill them right up to the tops of the pan, and then shake it gently to settle the contents and then place it on the middle oven rack. 

7.      Bake for 18-22 minutes; then, test the middle row with a toothpick or a paring knife by inserting either one directly into the center of the muffins.  If it comes out clean, they’re done and if not, keep baking but not too much longer remembering that they’ll finish baking in the pan for a minute or two longer once out of the oven.

8.      Once they’re done, remove the pan and place it upon the cooling rack.  Allow them to sit for about 1-2 minutes and then gently rap the pan, loosening the muffins, and then de-pan them.  Place them tilted in the muffin cups to complete the cooling process.

9.      When fairly cool, place the muffins directly onto the cooling rack with a sheet pan underneath to serve as a drip pan.  Whip the glaze up and then with the aid of a whisk, drizzle it all over the muffins to give them a ribbony glazed look.  Then, they’re ready to serve.

10. Leftovers can be plastic-wrapped and then zipped up tight in Zip-Loc freezer bags and frozen.  Never store baked goods in the refrigerator unless you want them dried out.  Always reheat frozen items in the microwave once they’re partially defrosted and they’re as good as new.  Note: it’s always good to consume baked products as soon as possible to enjoy them when they’re fresh.

Maple-graham muffins are a splendid blend of maple and graham flavors, much like the famed crackers developed from the flour created by Dr. Graham back in the 1800’s.  Flavorful, especially when glazed with a tasty sugar blend, these muffins are hard to turn down much like a maple doughnut or bar.

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

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.

Today is our Hump Day which is always nice as it’s a downhill slide from here on out and time to start drinking.  Smokehouse is such a fine member of the Elemental News office staff, he’s responsible for supplying those who sit in the chair at the Oildale, CA, offices of the END with whatever beverages they so desire.  Generally, he goes to Sherry’s Liquors where we have a company account and does us right but every now and then, I send him off a wild goose chase of sorts to find something that’s impossible to find like Strawberry Brandy.  You’d be surprised at some of the things NOT made commercially except by maybe one company but that devoted fellow always manages to come back with the goods—even if he has to make them!  Well, that’s it for today, I do hope you’ve all been enjoying our series on quickbreads and muffins and oh: don’t forget that Mother’s Day is this Sunday and you know what that means? GO to beverlycarrick.com and buy a painting for mom, there are so many wonderful paintings there that you’d be crazy not to buy something!  Doesn’t Mom deserve something wonderful from her kids?  Trust me, if you DON’T go to Beverly Carrick’s website, you’re being foolish.  There are so many fabulous deals there that I will be buying a large painting for my beloved stepmother.               

   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 HOT TUNA 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!

Elmer K. Hootenstein

Elmer K. Hootenstein

CWC, ACF, the Golden State Chefs’ Association

________________________________________________________________________

This is me in a group shot that was a collage on a chef's magazine cover from the 1980's. The actual picture of me was taken in the mid 1970's when I was working as a Food and Beverage Director at a hotel in Fresno, California. I later came to Washington State where I met Stinkbug in the WSCA. We've been friends ever since.

---30---

The END Commentary for Thursday, May 10, 2012 by Chef Elmer K. “the Hooter” Hootenstein



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 Elmer K. “the Hooter” Hootenstein


.



Recipe created by Chef Elmer K. “the Hooter” Hootenstein on June 25, 1989 in Los Angeles, CA.

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This is #1258 an 8” x 10" original oil painting by Beverly Carrick entitled, “Canyon Rapids." 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!

Canyons
                                                   


















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