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Sunday, May 6, 2012

“Classic Quickbreads and Muffins, Pt. XXXII: Concord Grape Muffins—a Great Way to Utilize everything in the Ice Box and to make Money on It” 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 FOURTEENTH album—“Live at Sweetwater”—was released in 1992 and is another great live offering featuring all of their classics and then some.  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 230 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 05-07-2012

Copyright © 2012 by MHB Productions

Word Count: 1,442.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, May 07, 2012 by Chef Elmer K. “the Hooter” Hootenstein

CLASSIC QUICKBREADS AND MUFFINS, PT XXXII

 Classic Quickbreads and Muffins, Pt. XXXII: Concord Grape Muffins—a Great Way to Utilize everything in the Ice Box and to make Money on It” by Chef Elmer K. “the Hooter” Hootenstein



Bakersfield, CA, 05-07-2012 M: Hello, friends, it’s been quite awhile since last I was here—December 2011 to be precise—and I am so glad to be here today, this being my 14th installment for the NEW Elemental News of the Day.  We are going to bake some muffins today, in fact, muffins and quickbreads all week long and today’s is a very tasty one that takes advantage of excess Concord grape jelly that might be in your refrigerator.  I’m also happy that is the week of Mother’s Day and that we were able to get our Special Menus back on track by doing the Mother’s Day Menu the week before—we strive for professionalism each and every day here at the END!

Our recipe for today is one I’ve done for many years, first stumbling upon it by watching an employee of mine attached to the bakery at the hotel in which I was working.  I saw him making muffins with Concord grape jelly and found them to be both tasty and easy to make and what was ever better was the fact that they used a product that was long in the tooth and ready for the garbage disposal.  Instead, we made money on it.

(#14) CONCORD MUFFINS



Who doesn’t love the flavor of good-quality grape jelly or grape juice?  Many times, we buy larger-than-needed jars of grape jelly because it’s on sale or it’s very cheap and we end up not using it and tossing our savings away.  Instead, the good chef or home cook peruses what he or she has on his or her shelves and makes use of it before it’s too late to exploit.  Nowadays, it’s more important than ever to make the most out of every single morsel, crumb, or tidbit and especially so in the professional realm.  The only problem there is that too often; the chef buys all of his baked goods rather than makes them thereby losing whatever food cost reduction that he or she had.  But you can do things differently by making use of recipes of such as this, a very smart thing to do! 

Yield:  about 12 medium muffins (.25-cup)  / Mis-en-place: 45 minutes:




Qty.
Measure
Item
Other
2
Cups
All-purpose flour

1
Tablespoon
Baking powder

.5
Teaspoon
Baking soda

.5
Teaspoon
Salt

1
Each
Large AAA egg

.5
Cup
Granulated sugar

.5
Cup
Vegetable oil

.5
Cup
Sour cream

.5
Cup
Whole milk

1
Tablespoon
Frozen grape juice concentrate

.75
Cup
Concord grape jelly

1
Teaspoon
Vanilla extract

Powdered sugar




Method:

1.      Mis-en-place: have everything ready with which to work! Spray a muffin pan with medium-size cups (.25-cup size) with PAM and then line it with paper liners.  Spray the liners and the tops of the pans with food release spray, too, so that the paper will easily peel away when the muffins are done and also won’t stick to the top.  Preheat your standard oven to 400°F or your convection oven to 350°F.

2.      Double-sift the first FOUR ingredients together and have ready.  Using an electric mixer equipped with a paddle attachment, beat the egg and sugar together until light and foamy.  Then beat in the vegetable oil, creaming the mixture, until expanded and light.

3.      Add the remaining ingredients with the exception of the final one and blend well.  Then, blend in the DRY mixture rotating the paddle on low speed until the batter is blended but still somewhat lumpy: don’t overmix as this will overdevelop the gluten making the finished product chewy. 

4.      Cover the mixing bowl with plastic wrap and refrigerate for 15 minutes or so; then, remove and stir it with a mixing spoon and then using an ice cream scoop, fill the muffin cups full, right up to their tops.  Shake the pan to settle the contents and then place it on the middle oven rack. 

5.      Bake for 20-25 minutes; check at the 18-20 minute mark for doneness by inserting a toothpick into the center of the middle row of muffins: if it comes out clean, they’re done, and if not—continue baking until it does.

6.      When the muffins are done, remove them from the oven and place the pan upon a cooling rack and allow them to cool.  After 2-3 minutes, gently rap the pan to loosen them and then de-pan them and tilt them in the cups to finish cooling.  When completely cool, place them upon the cooling rack and dust with powdered sugar shaken through a fine-meshed sieve; then, they’re ready to serve.

7.      Leftovers should be wrapped in plastic wrap once they’re entirely cool and then sealed up in a Zip-Loc freezer bag and frozen.  Refrigerating them is the wrong thing to do with quickbreads and yeast breads as it dries them out and they become like cardboard.  Leftovers can be reheated in the microwave oven and then re-dusted with powdered sugar.

I love these muffins because of the Concord grape jelly flavor, a wonderful flavor seldom seen in commercial muffins.  The good thing is, one can utilize different jellies, jams, and preserves when they’re slightly old and need to be utilized or tossed out.  One can do their food cost many a favor by utilizing everything in the refrigerator or on the pantry shelves.  The chef who is unable to do this usually doesn’t hold the job for very long.

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

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.

Well, that will do it for today and that’s good, we got our feet wet and will be raring to go tomorrow.  I’m glad that I was given this category to do today as it’s not been done in quite awhile and I have so many interesting quickbreads and muffins to share with you that it behooves you to be here this entire week.  I’m also excited that we’re doing Hot Tuna as our Amazon.com link for the time-being because I’ve been fortunate enough to have seen the band FOUR times over the course of my life, the first being in 1971, then in 1978, then in 1989, and finally in 2002.  I love the band and also the parent group, the Jefferson Airplane and this is one of the fun things we do here at the END, sharing the bands we know and love and wish to preserve for future generations.  The album we’re offering today—“Live at Sweetwater”—is definitely a classic and deserving of purchase.             

   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 Monday, May 07, 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 July 12, 1988 in Los Angeles, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS
                                                                                 
                                                                                  
                                                                       
This is #1049 a 20” x 24" original oil painting by Beverly Carrick entitled, “Canyon near Sedona." 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
                                                                               


















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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