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Sunday, August 12, 2012

“Classic Quickbreads and Muffins, Part XXXIX: Cranberry-Nut Quickbread—not only is it Beautiful, it tastes Good and is a Great Seller!” by Chef B. H. “BC” Cznystekinki



Today’s James Gang album is their third release, “Thirds,” which came out in August 1971 and was the last studio release that featured Joe Walsh.  After tomorrow’s live album, he departed 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 133 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



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Chef B. H. “BC” Cznystekinki

END Commentary 08-13-2012

Copyright © 2012 by MHB Productions

Word Count: 1,186.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, August 13, 2012 by Chef B. H. “BC” Cznystekinki



CLASSIC QUICKBREADS AND MUFFINS, PT XXXIX

Classic Quickbreads and Muffins, Part XXXIX: Cranberry-Nut Quickbread—not only is it Beautiful, it tastes Good and is a Great Seller!” by Chef B. H. “BC” Cznystekinki



Bakersfield, CA, 08-13-2012 M: Greetings once again, friends and fans of the culinary arts, it is I, Chef Cznystekinki back from my hiatus.  I took time off after my last session to go to the U.S. Virgin Islands for a vacation with my family and all I can say is, the Caribbean is a love area in the spring but my assumption is that sentiment is true at any time of the year.  My goal in life is to experience life at its fullest and that means dining out in virtually every place around the globe I’ve visited.  The best way anyone learns anything is by seeing it, hearing it, and doing it and that is precisely what I have done over the course of my life.  I have visited more places within and without the nation and have eaten virtually every type of cuisine imaginable.  I then bring the ideas back with me, incorporate them into my professional cookery, and train my staff in the ways of what I learn.  It is a “win-win” for virtually everyone of us as I go on vacation with my family, my staff learns new and different things, and the customers are amazed by what they chance to eat.  Life is good when one can do the things that he or she wants to do and that is exactly how my life is lived.  I was hoping I would receive a topic this go-round that would allow me to demonstrate what I learned in the Virgin Islands but no, I drew the “Classic Quickbreads and Muffins” card out of Stinkbug’s hat so that means I will continue on with the #39 installment of the famed series.  All I can say is that you are going to love it!   

This week, I have decided to work exclusively on quickbread loaves, which technically is what the term “quickbread” means.  Let me correct that statement: “quickbread” means “any bread made without yeast.” Yeast is the determining factor and a bread sans yeast is “quick,” as it is made with baking powder or baking soda and does not need to rise in the same way yeast breads need to be ‘proofed.’ However, when one uses the word “quickbread,” he or she is ninety-nine percent of the time referring to a “loaf” (sans yeast) and not “muffin.” Muffins use that name exclusively and generally, only cookbooks make the distinction between the two by having a chapter called “Muffins and Quickbreads” and another entitled, “Yeast Breads and Rolls.”

Today, we are making Cranberry-Nut Quickbread, a beautiful loaf featuring canned whole cranberry sauce and pecans.  It is beautiful, it smells and tastes great, and when glazed, it looks as good as cake! You see, that is the good thing about making quickbreads is that they are sweet, flavorful, and delicious but NOT as sweet as cake or cupcakes.  This is perfect for those fearful of massive amounts of calories coming from sugar so the availability of quickbread alleviates any sense of guilt, remorse, or fretfulness.  One can present a platter of assorted quickbreads at their next party or breakfast brunch and the guests will go nuts over it.  Always accompany them with bowls of preserves, honey butter, and anything else you feel is appropriate like maybe a bowl of powdered sugar.  Let’s make our bread:

(#0077) QUICK CRANBERRY-NUT BREAD



Quickbreads are an old-time favorite and a Godsend to those who have difficult baking yeast breads as quickbreads use baking powder and baking soda and do not need to proofing time.  This one is spectacular, it is great at or right after the holidays, and looks and tastes great. The only thing you need to do is to keep an eye on it during baking time and if it goes over 55 minutes, tent it with a piece of foil to prevent the top from scorching.

Yield:  1 9 x 5-inch loaf / Mis-en-place: 10-12 minutes to prepare / Bake time: 1-1.25 hours




Qty.
Measure
Item
Other
2.25
Cups
All-purpose flour

1.5
Teaspoons
Baking powder

.75
Teaspoon
Baking soda

.75
Teaspoon
Salt

.5
Cup
Chopped pecans

2
Each
Large AA eggs

1
Cup
Granulated sugar

.25
Cup
Vegetable oil

1.25
Cup
Milk

1
Cup
Whole cranberry sauce

2
Teaspoons
Vanilla extract

The Finish:
.5
Cup
Powdered sugar

.25
Cup
Cranberry juice

1
Teaspoon
Vanilla extract




Method:

1.      Mis-en-place: have everything ready with which to work! Use nothing but reflective aluminum or stainless steel pans instead of dark bakeware.  The reason for this is the shiny pans reflect heat away rather than drawing it in as the dark pans do.  This prevents the finished baked goods from being scorched or over-browned, an unprofessional trait.  Then, spray the pan with PAM or some such other food release spray, line it with a paper liner, and spray that with no-stick spray, too; set aside.

2.      Preheat standard oven to 350°F or a convection oven—fan “on”—to 300°F. Double-sift the first FOUR ingredients together and then stir in the nuts; set aside.  Then, using the bowl of an electric mixer equipped with a paddle attachment, beat the eggs until light and foamy and when they are, add the sugar and oil and cream the mixture together until it is light and homogenous. 

3.      Blend in the milk, cranberry sauce, and vanilla extract.  When combined, rotate the mixer on LOW speed and incorporate the DRY ingredients into the WET using the fewest rotations possible.  Do not worry if the finished batter contains lumps; they will vanish during the baking process.  The idea is that if one over-mixes the batter of a quickbread or muffin, the finished product is chewy and it will be.  Therefore, do NOT overmix to prevent this unpleasant and unprofessional aspect. 

4.      Scoop the completed batter into the prepared loaf pan, shake to settle it, place on the middle oven rack with a drip pan beneath it, and bake for 1-1.25 hours or until a paring knife inserted dead center into the loaf withdraws “clean.” The moment it is done, remove and place it upon a cooling rack.  After 2-3 minutes, de-pan the loaf and finish cooling.

5.      As the loaf is baking, combine the powdered sugar, cranberry juice, and vanilla extract together to form a glaze and set aside.  When the loaf is cool, drizzle this glaze back-and-forth across the loaf with a whisk or spoon to create ribbony lines across its upper surface; then, the loaf is ready to slice with a sharp serrated-edge knife. 

6.      Wrap leftover loaves or slices in plastic wrap and keep at room temperature for ONE day; after that, freeze, never refrigerate, as that dries all quickbreads out.  To defrost them, allow them to defrost at room temperature slowly on their own for best results. They will remain usable in the freezer for 5-7 days so therefore, either use or lose them within that time.

This is great bread and a perfect way to use up leftover cranberry sauce in a profitable way.  Quickbreads are just what the doctor ordered for brunches and breakfast buffets so always use whatever is on hand when making your bakery products.

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

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.

My friends, we have accomplished Day One’s recipes and that means we have but six days to go and then next Monday, a week from today, Chef Charles Smithenstein comes in and who knows what the Chuckster will make for all of you?  I always hope that those who follow me draw a terrible card like one of the new ones Stinkbug is tossing around in his infamous hat, one of them being “Vegetarian Menus.”  All of us can do that sort of thing, don’t get me wrong, but it is not the most exciting thing in the world unless one is a professional chef in a vegetarian restaurant; then, it can be worthwhile.  However, for the rest of us, it would be traumatic as no one cares to do that sort of thing if you know what I mean.                             

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 Monday, August 13, 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.

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



Recipe created by Chef B. H. “BC” Cznystekinki on September 18, 1986 in Laguna Beach, CA.

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