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Monday, May 7, 2012

“Classic Quickbreads and Muffins, Pt. XXXIII: Applesauce Muffins—another 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 FIFTEENTH album—“Live at Sweetwater 2”—was released in 1993 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 229 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 05-08-2012

Copyright © 2012 by MHB Productions

Word Count: 1,545.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, May 08, 2012 by Chef Elmer K. “the Hooter” Hootenstein

CLASSIC QUICKBREADS AND MUFFINS, PT XXXIII

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



Bakersfield, CA, 05-08-2012 T: Yesterday was a great day for baking and today will be even better.  Here it is, early May, the birds are singing, the air is ringing, the flowers are blooming, and the bees are zooming.  I love this time of year because it means my herb gardens are going strong, building up for a heady summer and for the fall when they’re tied up and dried and it’s just a beautiful time.  I always loved it as a kid, my parents traveled a great deal and I had an old babysitter, a Hungarian woman who escaped the country when the Soviets crushed in 1956, Mrs. Taber.  Mrs. Taber did a couple of things: she taught me to appreciate the gloriousness of nature and also the skills required to bake.  That woman could bake the most delicious cookies, cakes, pies, muffins, and quickbreads.  I loved it when she would stay at the house because she would make the kitchen so perfumed with the smells of baked goods that it was difficult to resist the constant temptation.  She taught me the rudiments of using everything in the refrigerator and also the garden in the yard.  The item we’re doing today—applesauce muffins—is one such bakery good.  I love these muffins and enjoy the sweet flavor of sweetened applesauce.  It’s even better if you flavor your own applesauce with additional sugar and a great deal of cinnamon.  Cinnamon is the MSG of muffins and quickbreads! Here we go:

(#13) APPLESAUCE MUFFINS



Applesauce muffins are one of those delightful muffins that can be whipped up at a moment’s notice provided one has applesauce on hand! The important thing is that whenever you have a food item such as applesauce leftover from a meal, be sure to use it up right away somewhere else while it’s still fresh.  Many times we allow something like leftover applesauce go to waste before we realize that we could have used it in something like a muffin or a quickbread and have to throw it out because it’s soured on us.  A smart chef will anticipate uses for his foods before he plans his or her menus so that residual ingredients can be transformed into something new that either save us money or better yet, make more money for us. 

This is a great recipe that I developed back in the 1970’s when I was the chef at a local fine-dining restaurant that had an accompanying bowling alley with a coffee shop, a cocktail lounge, and banquet rooms and it was a big success.  I’m sure that it will do the same for you, too!

Yield:  10-medium-sized muffins  / Mis-en-place: 60 minutes:




Qty.
Measure
Item
Other
2
Cups
All-purpose flour

1
Tablespoon
Baking powder

.5
Teaspoon
Baking soda

.5
Teaspoon
Salt

.75
Teaspoon
Ground cinnamon

1
Each
Large egg

.75
Cup
Granulated sugar

.5
Cup
Vegetable oil

.75
Cup
Milk

1
Teaspoon
Vanilla extract

.5
Cup
Applesauce

.5
Cup
Raisins

.5
Cup
Chopped walnuts

The Finish:
.5
Cup
Apple juice

1
Cup
Powdered sugar

1
Tablespoon
Calvados apple liqueur




Method:

1.      Mis-en-place: have everything ready with which to work! First of all, prepare your muffins cups so you’ll have them ready: spray 10 medium-sized muffin cups (.25-cup = medium size) with PAM or with some such other food release spray and then line them with paper liners.  Be sure to spray the liners with PAM, too, as well as the top of the muffin pan so that they’ll peel off when they’re done; there’s nothing worse than to have the muffins stick to the paper or to have the top to one or more get stuck to the pan and break off.

2.      Preheat a standard oven to 400°F or a convection oven to 350°F. 

3.      Double-sift the first FIVE ingredients together and set aside.

4.      Beat the egg with the sugar until light and creamy and then beat it in the oil. Add the milk, applesauce, vanilla, raisins, and walnuts, blending well.  Then, fold in the DRY ingredients, blending until the batter is blended but NOT over-mixed.  Overmixing will cause the gluten in the flour to develop which will make the finished product chewy so do your best to avoid this common pitfall.

5.      Cover the batter with plastic wrap and refrigerate for 10-15 minutes; then remove it, stir it with a spoon, and scoop it into the cups using an ice cream scoop and filling them right up to the rims.  Shake the pan gently to settle the batter and then lightly dust with additional granulated sugar. 

6.      Place the pan on the middle oven rack and bake for about 20-25 minutes OR until a paring knife inserted into the center muffins is withdrawn clean.  If still moist, keep baking another minute or two but pay close attention: don’t overbake as that will be irreparable.  Remember that they’ll bake another minute or two in the pan when withdrawn from the oven so the minute the knife comes out clean, remove the muffin pan and place it upon a wire rack to cool.

7.      Combine the ingredients listed under the “Finish” and when the muffins have pretty much cooled, drizzle it over them using the mixing bowl’s whip in a ribbony manner so that they’re attractively glazed; then, they’re ready to serve. Place them upon your best silver tray lined with paper or lace doilies and serve.

8.      Leftovers can be plastic-wrapped and then placed in Zip-Loc freezer bags and frozen.  They can be reheated in the microwave.  It’s best to use fresh baked goods as soon as possible and muffins such as these seldom remain on hand very long.

Applesauce muffins have always been one of the more popular muffins served in coffee shops, hotels, and country clubs and this is a wonderful recipe, fit for any time of the year.  Always be sure to utilize leftover applesauce by transforming it into muffins, quickbreads, and whatever else you can devise for it.

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

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 Tuesday, May 08, 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 November 24, 1978 in Fresno, CA.

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This is #1141 a 40” x 30" original oil painting by Beverly Carrick entitled, “Splash." 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!

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