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Monday, August 13, 2012

“Classic Quickbreads and Muffins, Part XL: BC’s Fantastic Cherry-Nut Quickbread—amazingly Beautiful and terribly Delicious!” by Chef B. H. “BC” Cznystekinki



Today’s James Gang album is their fourth release, “James Gang Live in Concert,” which came out in November 1971 and is a smoking live album. Prior to the album’s release, Joe Walsh left the band for a solo career, which eventually led to him joining the Eagles.  We love this album, love this band, and urge you to go to Amazon.com right now and BUY it by using the convenient link!



COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here's the countdown to December 21, 2012: from today, we have 132 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012







Chef B. H. “BC” Cznystekinki

END Commentary 08-14-2012

Copyright © 2012 by MHB Productions

Word Count: 1,603.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, August 14, 2012 by Chef B. H. “BC” Cznystekinki



CLASSIC QUICKBREADS AND MUFFINS, PT XL

Classic Quickbreads and Muffins, Part XL: BC’s Fantastic Cherry-Nut Quickbread—amazingly Beautiful and terribly Delicious!” by Chef B. H. “BC” Cznystekinki



Bakersfield, CA, 08-14-2012 T: Tuesday is a great day of the week as Monday is over and done and we are moving ahead into the meat and potatoes of the midweek battle to get food out to the customers.  Here in Valencia, California, we are not far away from Magic Mountain and the I-5 Interstate Highway heading north and south from where we are through the middle of the state of California.  Normally, business is dramatically good but with the gasoline prices rising all the time, it has slowed down quite a bit.  That does not mean we are not busy because the place I manage is the best in the area and drive-byes and walk-ins from the area are steady.  If it were not for that, we would be suffering like everyone else so there is something to be said to be the “best” in the area. 

The reason why we are the “best” is because of my bakery program; I serve nothing but homemade and home-baked goods and famous for doing so.  When people enter the restaurant, they see a cold case full of homemade pies, cakes, desserts, muffins, and quickbreads and when they leave, they generally have something in a box to take home to the rest of the family.  This is how business is maintained and promoted and how my help is paid more than anyone else is in the area.  I have always felt an obligation to my employees to do the best for them, to make the most money for them, and to maintain their jobs and hire their kids when I need extra help.  This is how success is measured in the United States of America, yes, even in days of rampant Obamaism, and how I intend to keep it up and running.  It is all because of my baked goods.  Today, we make my fabulous Cherry Nut Quickbread so let’s go:

(#0070) QUICK CHERRY NUT BREAD



Quick Cherry Nut Bread is among my most popular quickbread recipes, one loved by virtually everyone I know.  It looks good on brunch buffet lines and anywhere else, you think to use it and make a wonderful baked gift out of your kitchen.

Yield:  one 10x6-inch loaf / Mis-en-place: 10-15 prep time / Baking Time: 1-1.25 hours





Qty.
Measure
Item
Other
3
Cups
All-purpose flour 

1
Tablespoon
Baking powder

.75
Teaspoon
Salt

1
Cup
Chopped maraschino cherries

1
Cup
Finely-chopped walnuts

3
Large
AA eggs

5/8
Cup
Granulated sugar

.25
Cup
Vegetable oil

1.25
Cup
Whole milk

.5
Cup
Cherry juice

2
Teaspoons
Wild cherry extract

1
Teaspoon
Vanilla extract

The Finish:
.5
Cup
Powdered sugar

.25
Cup
Cherry juice

1
Teaspoon
Wild cherry extract

.125
Cup
Chopped maraschino cherries

1
Tablespoon
Walnut dust




Method:

1.      Mis-en-place: have everything ready with which to work! First, use a reflective aluminum or stainless steel loaf pan instead of dark bakeware because the former reflects heat away from itself rather than drawing it in as does the latter.  This is important because nothing is worse (or unprofessional) than scorched sides on a quickbread or muffin.  Spray it with PAM or with some such other food release spray and then, line it with a sheet of wax paper or paper baking cup fitted to the pan.  Spray that with food release spray, too, so that the paper peels away from the finished bread.  Finally, lightly dust the bottom of the pan with all-purpose flour and set aside.

2.      Preheat your standard oven to 350°F or your convection oven to 300°F with the fan in the “on” position.  Then, with the aid of an electric mixer equipped with a paddle attachment, begin beating the eggs on medium speed.  While this is going on, double sift the first THREE ingredients together and stir in the cherries and then the nuts; set aside.

3.      When the eggs are light and foamy, add the sugar and vegetable oil and cream the mixture together at medium-high speed.  When the mixture is creamed, add the milk, cherry juice, and two flavorings and blend well.  Then, rotating the paddle on low speed with the least amount of revolutions necessary, combine the DRY with the WET, until you form a lumpy batter—never worry about lumps as they bake out.

4.      The idea about barely mixing the batter is that you prevent “chewiness” in the finished product by the overdevelopment of the flour’s gluten—this is important if you desire cake-like texture.  Always pay attention to what you do, never “space out” on something important like a bakery item.  Once mixed, scrape the sides of the mixing bowl and paddle and scoop it into the prepared loaf pan, shake gently to settle, place on middle rack of preheated oven, and bake 1-1.25 hours or until done.   So, how does one test for doneness? This is how: you insert a paring knife directly into the center of the loaf after 55 minutes have passed—if it comes out “clean,” it is done and if not, continue baking.  If it begins to brown too much on top, tent it with a piece of aluminum foil and continue baking.

5.      As soon as done, remove from oven and set atop a cooling rack to cool.  While it is baking, whisk the cherry juice, powdered sugar, and vanilla extract together, forming a glaze.  When the loaf has cooled for 1-2 minutes, gently rap the pan to loosen it, remove it, continue cooling atop the rack and with a drip pan underneath it, twirl the glaze over it in a ribbony fashion using the whisk until it is beautiful like a strudel.  AS SOON AS YOU DO THIS, GENTLY PRESS THE FINAL MEASURE OF CHERRY BITS AND WALNUT DUST ATOP IT using a piece of wax paper between your hands and the ingredients so they adhere to the loaf and not to you.  Then, finish cooling.

6.      As soon as very cool, slice it with a serrated-edged knife and layer the slices on a serving platter.  Accompany with bowls of powdered sugar, butter, and cherry preserves for your guests’ enjoyment.  Leftover slices must be plastic-wrapped and then zipped up tight in Zip-Lock bags and frozen.  There, they keep for 5-7 days so either use them within that time or lose them.  NEVER refrigerate as that dries breads out, killing them, and wasting your time and talents.

This is one of my best breads, one everyone loves.

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

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 is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, 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 do not pay anything but give YOU full byline and that, my friends, is 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 will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came.

            All right, two days under our belts and you can bet I will NOT be the one to overlook HUMP DAY, as I do not wish to do two weeks in a row.  So, with that mentioned, let me say that I am thrilled we are offering the James Gang, they were always one of my favorite bands and I saw them with Joe Walsh in 1971 in Bakersfield, California at the old Bakersfield Civic Auditorium.  The Doobie Brothers opened the show and it was quite a show, the pot smoke was up in the rafters and it was my first and most memorable concert.  I love power trios, to watch a powerful guitarist carry the band is phenomenally exciting and Joe is one of the best.  I am excited that the original band is back together making music forty years later; I hope to see them again one day!                              

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 James Gang and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you, my friends!

B. H. “BC” Cznystekinki

B. H. “BC” Cznystekinki

Certified Working Chef, AAC, ACF

This is I back in the 1960's when I was a young sous chef working in a local hotel in Laguna Beach, California. I always loved to cook and apprenticed as a young man which is what most of have done who write for the Elemental News of the Day. We share a love for the culinary world and do our best to share that love with you. We hope you enjoy it! Nowadays, I make my home in Valencia, California.



Chef B. H. “BC” Cznystekinki writes from Valencia, CA.

---30---

The END Commentary for Tuesday, August 14, 2012 by Chef B. H. “BC” Cznystekinki



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:

The one-and-only Chef B. H. “BC” Cznystekinki wrote this original essay.



Recipe created by Chef B. H. “BC” Cznystekinki on June 13, 1983 in Laguna Beach, CA.

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This is #1270 a 9” x 12" original oil painting by Beverly Carrick entitled, “Evening Shadows." It is 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 known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is 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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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!






President Barack Obama

OR
Governor Mitt Romney



IT’S YOUR CALL IN NOVEMBER!








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