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Sunday, November 4, 2012

“Best of Week, Part VIII—Fabulous Bakery Desserts, Part LIX: Moses Scharbug presents his First “Best Of Blog” of the Week—Gervais’ Broken Glass Cake Recipe of June 10, 2011—one of our All-Time Best-ever Recipes!” by Moses Scharbug III



We continue offering albums by Love, one of the psychedelic 1960s best bands out of Los Angeles, CA, like their cohorts, the Doors and the Byrds.  Love’s TWELFTH album, “Electrically Speaking,” came out in 2002 and is a recording of Arthur Lee live in concert at a small club in Santa Monica, California, in 1991.  Mr. Lee always delivers the goods and this is as good as it gets!   This is an excellent album and highly worthwhile for music aficionados so we urge you to take the handy link to Amazon.com and buy it now!






COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 49 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Moses Scharbug III

END Commentary 11-05-2012

Copyright © 2012 by MHB Productions

Word Count: 1,759.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, November 05, 2012 by Moses Scharbug III




BEST OF WEEK, PART VIII— FABULOUS BAKERY DESSERTS, PART LIX

Best of Week, Part VIII—Fabulous Bakery Desserts, Part LIX: Moses Scharbug presents his First “Best Of Blog” of the Week—Gervais’ Broken Glass Cake Recipe of June 10, 2011—one of our All-Time Best-ever Recipes!” by Moses Scharbug III



Bakersfield, CA, 11-05-2012 M:  Hello, friends, today, I am back for the first time since December 2011-January 2012 to present a BEST OF WEEK.  I am here because Stinkbug has asked me to come in and run the show in an apolitical way.  He doesn’t want any careless comments tossed around about tomorrow’s election or the five days following it lest the Hooter, the chef scheduled in this weeks' slot (but who will be here next week), said something that brought the wrath of the federal government down upon us.   We all definitely believe in the freedom of speech here at the END and yet, we see that First Amendment Freedom being stripped away on a daily basis.  It is important to be as neutral as possible through this trying time because no matter what I think, feel, or believe wholeheartedly in my heart, it is important that this blog continue on rather than closed down because of careless comments.  Besides, it gives the Hooter and extra week of freedom and no one ever balks at that.

Today, we are going to look at a post from June 10, 2011, one written by Chef Gervais Krinkelmeier, a Fabulous Bakery Desserts blog post on his scrumptious Broken Glass Cake, an amazing amalgam of white cake, Jell-O, and heavy cream.  It is one that all of you know and love and for our new readers, it is one you definitely want to make!  Brian Carrick actually wrote the recipe but Chef Gervais is the man who presented it.  Here’s the post:

 CLASSIC BAKERY DESSERTS, PT. XIX—BROKEN GLASS CAKE

Classic Bakery Desserts, Pt. XIX—Broken Glass Cake

Bakersfield, CA, 06-10-2011 F:  Today, I have a fabulous dessert for you, which will leave you spellbound, breathless, and amazed.  Long ago, in the old blog at Choseit.com, Stinkbug ran this phenomenal dessert, which knocked ‘em dead right and left as it was among the most unusual, beautiful desserts that anyone had ever seen.  He learned how to make it in Hawaii where new and unusual things seem to thrive and from there, he took it with him and brought it to the mainland where he’s continued making it here. It is a mixture of several colors of different Jell-O’s, white cake, heavy cream, and MORE gelatin to hold the mélange together in a harmony of sweet that will knock most people’s socks off.  The name of this taste treat is “Broken Glass Cake.”

Why do they call it “Broken Glass?” We then cut up into tiny cubes the different flavors/colors of Jell-O and then, we mix them with the cake and cream mixture, reformed in cake pans, and chilled until it sets up.  Once it is, it is a hard-to-define dessert that people are amazed and tantalized by.  They try to describe it, to figure out what’s in it and in doing so; they have the time of their lives.  It is enough just to see the looks upon their faces when they take their first bite of it and become fans of it for life.  Believe me, this is one that you will use repeatedly and your family will become devotees of it.  I kid you not, it’s that good!

The key to making this dessert is time.  You need at least four days to make it and not everyone can do this.  Sure, it doesn’t sound like much but it’s done over the course of several days so that it can set up and is ready for when you’re ready to serve it.  If you take your time and do it right, you won’t have any problems but if you try to rush it, you might end up messing it up.  Well, enough words, let’s do it!

(#1407) BRIAN CARRICK’S BROKEN GLASS CAKE



I always loved a good gelatin dessert made with one of the fabulous flavors of Jell-O-brand gelatin and this cake, learned in an institutional setting, has to be the BEST dessert I ever made in my entire life!  Now that is saying a great deal, you’re wondering, how the heck can a gelatin dessert be the “best” dessert made by the chef?  Well, let me tell you, it is, it is delicious, creamy, smooth, and the collaboration of gelatin, cake, and heavy cream is simply the best.  Once you make this, you will be a slave to it forever, I guarantee it!

1. One 10” x 12” x 2” dish.




Qty.
Measure
Item
Other
.5
18.25 oz
Duncan Hines or Betty Crocker white cake mix, prepared as directed

1.5
Ounces
Lemon Jell-O prepared with 1.75 cups water

1.5
Ounces
Lime Jell-O prepared with 1.75 cups water

1.5
Ounces
Orange Jell-O prepared with 1.75 cups water

1.5
Ounces
Cherry Jell-O prepared with 1.75 cups water

2
Cups
Heavy whipping cream

.75
Cups
Powdered sugar

1
Teaspoons
Triple sec

1
Teaspoons
Vanilla extract

1.125
Cups
Pineapple juice

3
Ounces
Lemon Jell-O

1.5
Ounces
Granulated sugar

1
Tablespoon
Plain gelatin




Method:

1.     Bake the cake four days in advance of the day you plan to serve the dessert.  Follow the directions on the back of the box and then when it’s done, remove the cake from the oven and cool it on a wire rack.  When it is, sprinkle it with some granulated sugar, then wrap tightly in plastic wrap, and freeze until called for.

2.     Three days before the dessert is to be used, prepare the Jell-Os as directed using only boiling water.  By doing this, you prevent a skin from forming on top and when cool, cover each gelatin with a lid to keep it that way. Also, use only 1.75 cups of water as this will make the gelatin that much firmer.  Keep refrigerated and when solid, cut into tiny cubes. Have ready.

3.     Two days before you plan to use this dessert, beat the whipped cream in the bowl of an electric mixer until its semi-stiff.  Add the powdered sugar and the flavorings and whip until almost stiff; then stop the mixer. 

4.     While doing the cream, combine the pineapple juice, lemon Jell-O, granulated sugar, and the plain gelatin in a saucepot and bring to a boil.  Stir almost constantly and when it’s come to a boil, keep it there for a minute or two to activate the gelatin, which is highly important. 

5.     Once it has boiled, remove this mixture from the stove and pour into a shallow dish so that it can cool quickly but do not refrigerate because if it sets up, you have to heat it up once more.

6.     Now, combine the above mixture with the cake cubes, the four jellos, and the whipped cream.  This will begin to set fairly fast so work quickly and then transfer to a baking dish sprayed with PAM.  Use a piece of wax paper sprayed with PAM as well for quick release and then press flat atop the cake mixture.  Refrigerate overnight so that it's set up good.

7.     The next day, whip some more heavy cream with powdered sugar and vanilla, about half of what you used for the cake itself.  Spread this mixture across the top of the firm cake and decorate.

To serve, cut cake into squares and place on a plate with a dollop of whipped cream and perhaps some fresh fruit like sliced strawberries or blueberries or other berries and garnish with a sprig of mint leaf.  Then, your dessert is ready to enjoy and believe me—it will be well appreciated!

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

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!

          So far, so good, that’s one down.  I always liked this dessert having had the opportunity to try it in the past so I can vouch for how good it is.  The important thing is to take your time making it, at least 3-4 days so that it has the proper time to set up lest it come out gooshy.  That is never a pleasant attribute so take my advice and start several days ahead.  Anyhow, tomorrow is Election Day so let us vote our consciences, let’s do what’s right for our kids, grandkids, and great-grandkids and does it with style, class, and aplomb; see you all tomorrow.                                         

Therefore, 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 Love 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!

Moses Scharbug III

Moses Scharbug III
Assistant Editor of the Elemental News of the Day
This is I when I was a university professor at one of California’s State Universities in the Southland back in the 1970’s.  I’ve been retired for the past 15 years and have been the assistant editor of the END since its first incarnation back in 2009.



Moses Scharbug III writes from Oildale, CA.

---30---

The END Commentary for Monday, November 05, 2012 by Moses Scharbug III



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 Moses Scharbug III wrote this original essay.


Recipe created by Chef Brian Craig Carrick on September 18, 1991 in Wailuku, HI, created the original recipe whereas I adopted his and increased the quantity)

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #0017, An 18” x 24" original oil painting by Beverly Carrick entitled, “Among the Coachella Palms." 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!

Beverly Carrick: the World’s Greatest Artist!

Pictures #0000-0395



















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.





The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 10-31-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!









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MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!



Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!







 BUY “ELECTRICALLY SPEAKING” BY Love AT AMAZON.COM NOW!



 
The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!

 

VOTE ON NOVEMBER 06, 2012—IT IS YOUR DUTY AS AN AMERICAN CITIZEN AND NOT THAT OF ILLEGAL ALIENS!

 

 
President Barack Obama

OR
Governor Mitt Romney

 

IT’S YOUR CALL IN NOVEMBER!

 

 

 



 

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