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Wednesday, September 26, 2012

“Classic Quickbreads and Muffins, Part LIX: The Third Week of Chef Gervais’ Punishment features another Golden-Oldie of a Muffin Recipe in an Institutional Size: Apple Butter Muffins!” by Chef Gervais Krinkelmeier



Today, we continue offering albums by SANTANA, both as a group bearing his name and as a solo artist.  Santana’s twentieth group album, “the Definitive Collection,” came out in August 1992 and was the best, BEST-OF album to date.  It contains every single hit plus some more and not only is it an exciting CD, but also a collector’s item—it is that good!  Please go to Amazon.com right this minute and BUY it by using the convenient link above!





COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 85 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 Gervais Krinkelmeier

END Commentary 09-27-2012

Copyright © 2012 by MHB Productions

Word Count: 1,726.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, September 27, 2012 by Chef Gervais Krinkelmeier



CLASSIC QUICKBREADS AND MUFFINS, PART LIX —INSTITUTIONAL SIZES

Classic Quickbreads and Muffins, Part LIX: The Third Week of Chef Gervais’ Punishment features another Golden-Oldie of a Muffin Recipe in an Institutional Size: Apple Butter Muffins!” by Chef Gervais Krinkelmeier

PUNISHMENT WEEK NUMBER THIRD FOR CHEF GERVAIS

HUMP DAY!

Bakersfield, CA, 09-27-2012 Th: This is my FOURTH Hump Day celebration (that is what we do around here when we hit Thursday and woe to those who forget to mention it!) and definitely my last for awhile as I am now what you call, a “good boy.”  No more off-the-wall political comments about President Obama or am I shilling for Mitt Romney; he is not one of my favorites in the world of politics.  I am more of a Ron Paul sort of guy but that man never has any hope of getting elected much less winning the Republican nomination due to the fact that he tells it “like it is.” People are afraid of that sort of candor, they fear an outspoken man who is not afraid to take on and defeat the world in the realm of ideas.  I do believe that after another four years of the present misery, the people will be only too glad to elect someone as wise and as skillful as Ron Paul, famed congressman from the great state of Texas!  

Here we are, at the door of Hump Day once more and the day after tomorrow is my birthday and then I am flying out to San Juan, Puerto Rico, to begin a long-awaited vacation with family, friends, and whoever else happens to be visiting the city when our group arrives in town.  However before we get to the end, we still have four days to go with four more exciting recipes to share, to discuss, and to enjoy together and today’s is one I bet NO one makes any more. The reason “why” is that they have no idea what the hell apple butter is, I mean, it’s on the grocery store’s shelves but who the heck buys it?  Apple butter is a delicious item, made from apples prepared like butter with lots of sugar and is one of the sweetest preserves of anything available anywhere in the country.  I remember my grandparents eating it when I was a kid and that is where I learned the recipe for these, wonderful muffins, the one’s I share with the world today.  We should begin now:

(#0028) APPLE BUTTER MUFFINS—INSTITUTIONAL SIZE


Apple butter muffins are one of my favorite old-time muffins given to me by my beloved Grandmother, years ago.  She has been my lifelong baker model, she could bake virtually everything from scratch, merely by grabbing this and that and without weighing a thing, just throw them into a bowl, whip ‘em up, pop ‘em in the oven, and 30 minutes later, out would pop the most beautiful muffins ever seen.  Virtually anyone worth his or her salt in the kitchen in the kitchens of the 1960s backwards could bake like this and it has never failed to amaze me watching some who still do. These are delicious muffins—ones that everyone who knows them likes and loves.

Yield:  102 small muffins (¼-cup size) / Mis-en-place: 45-60 minutes:



Qty.
Measure
Item
Other
2.5
Quarts
All-purpose flour

5
Tablespoons
Baking powder
`
1.5
Teaspoons
Baking soda

2.5
Teaspoons
Salt

5
Tablespoons
Ground cinnamon

2
Cups
black raisins

2
Cups
Golden raisins

1
Cup
Currants

5
Large
AA eggs

1
Quart
Granulated sugar

2
Cups
Vegetable oil

3.75
Cups
Whole milk

2.5
Cups
Smucker’s apple butter

5/8
Cup
Orange marmalade

1
Tablespoon
Vanilla extract

Powdered sugar
Garnish



Method:

1.      Mis-en-place: have everything ready with which to work! Spray the muffin pan(s) with PAM or some such other food release spray; then line with paper or aluminum baking cups; finally, spray both the cups and the tops of the pans with food release spray, too.  This makes the process of removing the muffins that much easier and if you use only reflective bakeware such as aluminum or stainless steel, your finished products are that much better because their sides and tops are not over-browned.  Dark bakeware absorbs heat rather than reflects it, which causes muffins to overbake in even medium-temperature ovens.

2.      Hook up the Hobart Mixer and equip the PADDLE attachment, never a whip attachment as the latter beats in excess air, which causes the half-baked muffins to collapse.  Now, double-sift the first FIVE ingredients and then stir in the raisins and set aside. 

3.      Now, beat the eggs with the sugar until the mixture is light and fluffy, then, add the vegetable oil and CREAM the mixture together beating it a medium-high speed.  Once there, add the milk, apple butter, orange marmalade, and vanilla extract, blending well.

4.      Fold the DRY into the WET using the least amount of paddle rotations at medium-low speed until the former is moistened; never overmix any quickbread batter as the overdevelopment of the flour’s gluten occurs, which makes the finished products chewy and tough.  Mix it just until loosely combined and then stop, noting that most lumps cook out during baking.

5.      Preheat standard oven to 400°F or convection oven—fan “off”—to 350°F until ready. 

6.      Cover the batter with plastic wrap and set aside for 10-15 minutes; then, with the aid of an ice cream scoop dipped in cold water, fill the cups to the rims.  Then, gently shake the pans to settle the contents, place upon the middle oven racks, and bake 18-24 minutes or until a paring knife inserted into the center of the middle rows withdraws, “clean.”  Note: it is important to avoid the uppermost shelves due to an increase in temperature at the tops so if utilized, rotate the muffins at least 1-2 times during baking to keep them baking evenly. 

7.      Place the pans atop cooling racks and cool for 1-2 minutes—if NOT quite done, the residual heat in the muffin pans finishes them so never fear.  After time is up, de-pan the muffins by rapping the pans gently on the edge of the work surface and then removing them, with a butter knife if necessary.  Leave them atilt in their cups for several minutes; then remove completely and place them directly atop the racks with a sheet pan beneath them.  Dust them with powdered sugar forced through a fine-meshed sieve and serve.

8.       Serve the muffins with apple butter and honey upon a doily-lined serving pan.  Muffins can remain out at room temperature for 16-24 hours (covered by plastic wrap or wax paper); after that, individually wrap in plastic wrap and zip up tight in Zip-Loc Freezer Bags.  Freeze after labeling and dating, but be sure to use them within 5-7 days.  After that, cut them up for bread pudding or dry and grind for use as coffee cake toppings or crumb cakes.

These are old-fashioned, old-time muffins much loved by everyone.  Smucker’s makes delightful apple butter, as do many other locales, each blessed with their own unique brands.

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

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. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

            Hump Day has come, Hump Day has gone, and that means we have but three more days to go and then I am out of here, on the big bird headed east from Long Beach, California, friends, on vacation!  The sad fact of life is that the government promotes the so-called “staycations” now as a way of enjoying oneself and one’s family because NO one has any money to go and do anything.  We in the mountains have other ideas, however, as we make quite a bit of money during the summer as well as the winter and hire our servers from Frazier Park, Lebec, Gorman, and Lake of the Woods and our cooks from Arvin or Bakersfield, California.  I pay them well, give them great benefits, and say to hell with the government, we do our best to maintain our independence for not only ourselves but for our families and their families.  One day perhaps, you will visit me and you will see what I talk about, friends.  To hell with things the way they are at present, times are changing and changing soon is all I can say.  Freedom is always alive on the frontier!                   

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 SANTANA 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!  

Thanks, my friends!

Gervais

Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.


Yup, here's me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California but presently make my home in Frazier Park, California.

Chef Krinkelmeier writes from Frazier Park, CA.

---30---

The END Commentary for Thursday, September 27, 2012 by Chef Gervais Krinkelmeier



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 Gervais Krinkelmeier wrote this original essay.



Recipe created by Chef Gervais Krinkelmeier on March 18, 1981 in Los Angeles, CA.

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This is #1376, an 8” x 10" original oil painting by Beverly Carrick entitled, “Yellow Roses." 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
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IT’S YOUR CALL IN NOVEMBER!
















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