Popular Posts

Tuesday, November 6, 2012

“Best of Week, Part X—Fabulous Bakery Desserts, Part LXI: Moses Scharbug presents his Third “Best Of Blog” of the Week—Brian Carrick’s acclaimed Old English Trifle from April 15, 2011—ideal for the Holidays of 2012!” 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 FOURTEENTH album, “The Best of Love,” came out in 2003 and it is a compilation of the band’s career, designed for modern-day listeners.  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 47 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 11-07-2012

Copyright © 2012 by MHB Productions

Word Count: 2,075.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, November 07, 2012 by Moses Scharbug III





BEST OF WEEK, PART X— FABULOUS BAKERY DESSERTS, PART LXI

Best of Week, Part X—Fabulous Bakery Desserts, Part LXI: Moses Scharbug presents his Third “Best Of Blog” of the Week—Brian Carrick’s acclaimed Old English Trifle from April 15, 2011—ideal for the Holidays of 2012!” by Moses Scharbug III



Bakersfield, CA, 11-07-2012 W:  All I will say about yesterday’s election is that I hope you are happy with the results.  At some point, I will say more later but I believe that Stinkbug will make some sort of comment in a special post about the results of this major, historical election.  Yes, the United States has undergone trying times since the disputed election of 2000, an event which basically tore the nation apart followed by eight years of ceaseless attacks on the President of the United States who seldom if ever defended himself.  Then, in 2008, after those horrid eight years, President Barack Obama became the first African-American to win the White House in the nation’s history and instead of bringing us together; it continued the destruction of the previous eight years.  I hope that one way or the other, Americans remember that we have the greatest nation on earth that has done many great things for folks around the world.  We cannot change the past, only the present day and the future through our descendants.  We shall see what we shall see, I guess. 

I am going to present to you today another of Chef Brian Carrick’s famed desserts, this time one from the Fifteenth of April, 2011: Old English Trifle, a spectacular dessert composed of layered pound cake, berries, whipped cream, and all sorts of other goodies macerated with lots of liqueurs—wow!  This is the epitome of dessert making, my friends, and one I think the wise among you will find room for either at their Thanksgiving Day meal or at their Christmas.  I love this dessert because it reminds of me of those heady, booze-drenched cakes my Mom used to make, the Hebrew people have long history of using different liqueurs, cakes, fruits, and whatever else was on hand.   Okay, here we go:

CLASSIC BAKERY DESSERTS, PT. XVI

Old English Trifle perfect End to Traditional Gourmet Meal

Bakersfield, CA, 04-15-2011: Well, here it is, TAX DAY for those of you who pay taxes and what I find to be amazing is the amount of folks who wait until the stroke of midnight to post their returns. How stupid is that? You are only inconveniencing the postal workers who have to wait around to handle the returns and NEVER the IRS who simply does not give a damn about what you do as long as you pay taxes!  My feeling is, if you’re going to make a protest, make it over something that’s worthwhile and not childish stuff like this.  As soon as I can, I do my tax returns and send them off electronically to the federal government to do with as they see fit. Life is what it is, my friends, so let’s be adults about it and deal with it.

Today, we are going to make a dessert that I first started making at the Stockdale Country Club back in the 1980’s here in Bakersfield, California, the valley’s best and first country club.  Trifle is an English dessert that features pound cake, berries, almonds, custard, whipped cream and booze; I mean, what could be better, my friends, than that? The English saw it as a way to combine bits of this and that and to present them as an attractive dessert, mainly at Christmas time. Nowadays, we make stuff whenever we want, even mincemeat pies for those who still eat that sort of crap. God knows my grandparents on my mother’s side used to enjoy that sort of stuff. Anyhow, if you want an elegant dessert that is a showstopper, then this is obviously the one for you.  Take my word on it as a foodservice professional for thirty years; your guests will be amazed and stunned when they see you bringing this one in from the kitchen. There is nothing tastier than cake macerated with liquor and then piled high with whipped cream and gorgeous berries!

So, if you’re ready, let us begin and get this baby born!

(#1391) OLD ENGLISH TRIFLE



There is nothing better than working in classic cuisine fine-dining restaurants or country clubs and this dessert is one I learned long ago while working in one.  It is one I pull out of my worn chef’s hat on special occasions and people love it.  Save this one for your holiday, dining and you definitely will be the toast of the town!

Yield:  12 servings / Mis-en-place: 24 hours:




Qty.
Measure
Item
Other
The Pound Cake:
2
Cups
Cake flour

2
Teaspoons
Baking powder

.5
Teaspoon
Salt

1.5
Cups
Granulated sugar

.75
Cup
Vegetable oil

.25
Cup
Softened butter

.5
Cup
Milk

1
Teaspoon
Vanilla extract

1
Tablespoon
Brandy

1
Teaspoon
Meyer’s dark rum

The Custard Sauce:
4.5
Cups
Milk

2
Tablespoons
Cornstarch

3
Whole
Egg yolks

1.5
Teaspoons
Vanilla extract

Trifle Ingredients:
.75
Cup
Apricot-pineapple preserves

.75
Cup
Red raspberry jam

1.5
Cups
Lightly toasted almond slices

.25
Cup
Brandy

.25
Cup
Triple sec

1.5
Cups
Fresh red raspberries

1.5
Cups
Fresh black raspberries or blackberries
Rinsed
The Whipped Cream:
2
Cups
Heavy cream

1
Teaspoon
Vanilla extract

.5
Teaspoon
Almond extract

12
Each
Mint sprigs, washed and rinsed




Method:

1.     Mis-en-place: have everything ready with which to work!

2.     The Cake: the day before you plan to serve the dessert, prepare the pound cake.  Preheat standard oven to 375°F or convection oven to 325°F.  Double-sift together the cake flour, salt, and baking powder.  Beat the eggs until smooth, and then beat in the sugar and cream together.

PAM Baking Spray: “the Chef’s Friend.”

3.     Next, beat in the vegetable oil and the butter.  When mixture’s smooth, stop whisking.  In a bowl, combine the milk with the vanilla, brandy, and rum. Set aside.

4.     Now, to the egg mixture, alternately add the dry ingredients and the wet ones until all have been used and mixed into the batter. Mix until batter’s smooth, then stop. 

5.     Spray a 9- by 5- inch reflective baking dish with PAM or other food release spray and line with a piece of wax paper.  Spray this paper with PAM as well.  Pour the cake batter into the pan and gently shake it to settle it.  Place on the middle oven rack of your preheated oven and bake for approximately ONE hour or until a toothpick or cake tester inserted into its center comes out CLEAN.

6.     Remove the pound cake and place on a wire rack to cool.  After about 2-3 minutes, remove it from the pan.  When de-panned, allow to cool completely before wrapping it with plastic wrap and tossing it into the freezer.

7.     The Custard Sauce: On the day, you’re going to use the dessert, combine .75 cup of the milk listed under “Custard Sauce” in a heavy-duty 6-quart saucepot. Stir in the cornstarch and dissolve.  Add the rest of milk and sugar and cook over a moderate flame until sauce has thickened and has come to a boil.  Stir constantly!

8.     Beat the yolks in the bowl of your electric mixer until light and foamy. Quickly blend in .5 cup of the thickened milk mixture and then whisk it back into the remaining sauce on stovetop.  Boil it for ONE minute, stirring constantly.  When time’s up, remove it from the flame and whisk in the vanilla.

9.     Pour sauce into a casserole dish and cover with a piece of wax paper sprayed with PAM.  Press the sprayed surface onto the custard and then place it inside your refrigerator to chill. 

10. Trifle Ingredients: the day of dinner, prepare the Trifle, no earlier than an hour or so before dinner.  Remove the pound cake from the freezer and slice it lengthwise 6-8 times across.  Spread each long slice with preserves or jam, alternating the two, and then reassemble them.

11. Now, cut the loaf into medium-sized cubes, no more than a half-inch. Place half of the cubes in the bottom of your best long-stemmed red wine glasses.  Top each mound with some of the berries, almonds, and custard sauce.  Sprinkle lightly with brandy and Triple Sec.  Repeat process until you use everything up but don’t overload the glasses either.  It’s possible you will end up with extra. 

12. The Whipped Cream: after you assemble the Trifles, make the cream.  Using an electric mixer equipped with a whip attachment, beat the cream, sugar, and extracts together at medium-high speed and when semi-stiff peaks have formed, STOP mixing.  Refrigerate the cream until called for.

13. Final Preparation: keep the prepared Trifles in your refrigerator until well chilled while you are enjoying dinner.  As soon as you are ready for dessert, remove them from the refrigerator and prepare them. 

14. Using a pastry bag equipped with a large star tip, fill each glass with whipped cream and then pipe a large rosette of cream atop each finished Trifle.  Should you have any berries or almonds leftover, sprinkle them atop the rosettes.  If not, serve as they are.  Finish each one with a sprig of mint stuck deftly into the top of the cream and then carry out to the table and be prepared to hear many compliments just on their appearances alone.

Desserts like these are timeless classics that modern chefs have done their best to resurrect and to present to a new and adoring public.  There is nothing better than pound cake, fruit, almonds, whipped cream and booze to create a fantastic and splendid dessert. Everybody will remember this one for many years to come.
Hennessy Cognac: a good alternative liqueur to use in baked goods such as Trifles.
--------------------------------------------

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!

          Well, like the results of the election held yesterday or not, we must live with what has happened and hopefully, the nation will pull itself together, get back on track, restore value to people’s homes, jobs that are more than frying hamburgers at McDonald’s, and pride to a nation harmed for 12 long and difficult years.  I am optimistic that things will work out for the best and I hope that you are, too, as if we lose hope, we lose everything.  I am an old man, I have been there, done it, seen it, and survived it and we will survive this, too.                                            

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 have 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 Wednesday, November 07, 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 December 23, 1988 in Wailuku, HI, created the original recipe whereas I adopted his and increased the quantity)

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:
♂TODAY: MOSES SCHARBUG III
NEXT WEEK: CHEF HOOTENSTEIN♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #0019, a 20” x 16" original oil painting by Beverly Carrick entitled, “Drinks for Everyone." 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 © 11-02-2012, 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.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse

Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,





























MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Moses Scharbug III, Best of Week, Love, Fabulous Bakery Desserts, Puddings and Custards, Classic Desserts, Creamy Desserts, Delicious Desserts, Refrigerator Desserts, Cake, Mixed Berries,


Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 of Bakersfield, California, the United States of America.


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!







MOSES SCHARBUG III
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 “THE BEST OF LOVE” BY Love AT AMAZON.COM NOW!


The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of the impending double dates of November 6 and December 21, 2012!

Advertisements:

-->



-->



-->



-->



-->



No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!