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Thursday, May 10, 2012

“Classic Quickbreads and Muffins, Pt. XXXVI: Pumpkin Muffins #2—one of the Best Ways to utilize Leftover Pumpkin whether it be Canned or Fresh” 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 EIGHTEENTH album—“In a Can”—was released in 1996 and is a repackaging of most of the original vinyl albums on CD.  Virtually all of the great albums are on this beautiful set and that means, you’ll miss out on nothing!  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 226 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 05-11-2012

Copyright © 2012 by MHB Productions

Word Count: 1,516.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, May 11, 2012 by Chef Elmer K. “the Hooter” Hootenstein

CLASSIC QUICKBREADS AND MUFFINS, PT XXXVI

 Classic Quickbreads and Muffins, Pt. XXXVI: Pumpkin Muffins #2—one of the Best Ways to utilize Leftover Pumpkin whether it be Canned or Fresh” by Chef Elmer K. “the Hooter” Hootenstein



Bakersfield, CA, 05-11-2012 F: We have a lovely muffin recipe that might not be presented at the appropriate time of year, but in professional foodservice, anytime of the year is a good time for presenting wonderful muffins.  We are going to bake a super-tasty pumpkin muffin today that sure, it’s not Thanksgiving or Christmas but in foodservice, especially coffee shops and truckstops, we bake pumpkin pies all-year-round for those that love and want them.  I’m sure Marie Calendar’s has pumpkin pies available for sale as do most bakeries so if you need a way to utilize leftover pumpkin, this is the perfect place to use it.  In all my days of working in country clubs, fine-dining hotels and restaurants, these muffins were always among the most-requested and most-offered muffins in my repertoire.  I want you to go out and buy some pumpkin, make your local grocery happy, and bake some today for Mother’s Day this Sunday and see the look on Mom’s face—she’ll love them and love the work you put into making them! Complete with all the traditional pumpkin pie spices, these delicious beauties will make Sunday a day to be remembered forever within your family structure.  Let’s do it:

            The important thing to remember is what I mentioned yesterday: never ever use dark bake ware, always use stainless steel or aluminum pans that reflect heat away rather than draws it in.  There is nothing worse than putting an hour’s work and then having a crusty dark muffin or quickbread: yccch! I mean, I’ve learned my lessons the hard way and sure it costs money to buy the appropriate equipment but think of the money you’ll save in the long run: uncountable! So go out and buy the doggone pans!

(#17) PUMPKIN MUFFINS #2



Generally after holidays, there are always leftover pumpkin or sweet potato pies around and by then, people are either burnt out eating them or there’s just too much.  So, scoop out the pumpkin filling or use whatever’s left in the can and transform it into something delightful like these light, airy, and fluffy muffins—they’re too good to believe! What’s even better is that aficionados can use a fresh pumpkin and prepare it themselves thereby tripling the ultimate flavor of the finished product so be creative, experiment and create something out of this world!

Yield:  12 medium muffins (.25-cup)  / Mis-en-place: 60 + minutes:




Qty.
Measure
Item
Other
1.5
Cups
All-purpose flour

.5
Cup
Cake flour

2.25
Teaspoons
Baking powder

.5
Teaspoon
Baking soda

.5
Teaspoon
Kosher salt

.5
Teaspoon
Ground cinnamon

.5
Teaspoon
Ground nutmeg

.5
Teaspoon
Ground ginger

.25
Teaspoon
Ground mace

.25
Teaspoon
Ground cardamom

.125
Teaspoon
Ground cloves

1
Each
Large AAA egg

.75
Cup
Granulated sugar

3/8
Cup
Vegetable oil

.5
Cup
Whole milk

.25
Cup
Sour cream

7/8
Cup
Canned or cooked pumpkin

.75
Teaspoon
Vanilla extract

3/8
Teaspoon
Orange emulsion

.5
Cup
Raisins
Optional
The Finish:
.5
Cup
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 ELEVEN 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.

These are awesome muffins and a great way to utilize leftover pumpkin, squash, sweet potatoes, yams, and anything else that remotely resembles squash or potatoes.   If you would like to use REAL fresh pumpkin, bake or steam one after opening it and removing the seeds and strings and then prepare it.  You will not believe the taste!

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

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.

Again, I want to stress the need for shopping for MOM this week before Sunday rolls around and Mother’s Day is upon YOU.  It is important to go to Beverly Carrick’s Website, the greatest American artist ever to have lived and worked in the nation and buy something fabulous for your Mom.  There are original oils, canvass transfers, giclees, prints, even photographs and miniatures available in her gift shop.  She is the most beloved modern American artist of all times and has surpassed stalwarts like Robert Wood among others.  It is important to give the gift of fine art, to make Mom melt with happiness when you bring home a lovely painting like the one advertised today: #1329, a beautiful 24” x 36” original oil painting, “Yucca Canyon,” before it’s too late and it’s sold! She has so many wonderful paintings and what’s more: Leanin’ Tree greeting cards carries a full line of Beverly Carrick-imaged cards for every holiday.  Contact your local Hallmark™ Shoppe, bookstore, gift shop, and any other place that carries beautiful cards to send and pick up a special one for your mom! DO IT NOW! I WILL REPEAT THIS MESSAGE TOMORROW!                

   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 Friday, May 11, 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 27, 1984 in Los Angeles, CA.

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This is #1329 a 24” x 36" original oil painting by Beverly Carrick entitled, “Yucca Canyon." 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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