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Thursday, November 8, 2012

“Best of Week, Part XII—Fabulous Bakery Desserts, Part LXIII: Moses Scharbug presents his Fifth “Best Of Blog” of the Week—El Chilote’s exquisite Mincemeat Pie Recipe from November 12, 2011—just in Time for Thanksgiving!” 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 SIXTEENTH album, “Out There,” came out in 2003 and is a remake of one by the same name released two decades earlier.”  Still, 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 45 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 11-09-2012

Copyright © 2012 by MHB Productions

Word Count: 2,995.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, November 09, 2012 by Moses Scharbug III





BEST OF WEEK, PART XII— FABULOUS BAKERY DESSERTS, PART LXIII

Best of Week, Part XII—Fabulous Bakery Desserts, Part LXIII: Moses Scharbug presents his Fifth “Best Of Blog” of the Week—El Chilote’s exquisite Mincemeat Pie Recipe from November 12, 2011—just in Time for Thanksgiving!” by Moses Scharbug III



Bakersfield, CA, 11-09-2012 F:  We enter the weekend following the election and all I can say is that I am glad it’s over but things are still up in the air and people are in a quandary.  I just hope that people realize that we are ALL Americans and that our nation must survive no matter what.  I believe that next week, Chef Stinkbug will post a commentary on his feelings on the matter but until then, it’s important to remain mum. 

Today, we look at a recipe given to us by El Chilote, the most popular chef here at the Elemental News of the Day by way of the amount of hits his blog posts receive.  This post comes to us from last year’s Special Menu Index of Thanksgiving Dinner 2011 so it’s perfect for this time of the year.  We are making MINCEMEAT pies, something that we don't see in grocery stores anymore but can still find in local bakeries.  Mincemeat is one of those pioneer classic pies; it’s made from a wide variety of ingredients, not all of them appetizing.  In its time, however, it was quite popular as it allowed thrifty pioneer families to utilize virtually everything they had remaining in their pantries, their larders, and wherever else they had foods, spirits, and what not.  When you look at the recipe, you see it is a mishmash of ingredients combined together in a pie, given sugar, booze, and many spices and then baked in the oven to golden-brown perfection.  Yes, indeed, this is one of the greatest old-time desserts ever made and I am sure that for those of you who enjoy delving in forgotten cookbooks found in the attic of grandparents, that you definitely are going to enjoy making and baking it, presenting it to the family, and indulging yourselves.  It is different, I can assure you of that fact, but it doesn’t mean you should pass it by, certainly not at Thanksgiving, the time it was traditionally served. 

Here we go:

SPECIAL MENUS, PT. XX

 Special Menus, Pt. XX: Thanksgiving Dinner, Pt. VI—Homemade Pumpkin and Mincemeat Pies with Brandy Sauce and Fresh Whipped Cream

Pumpkin Guts: the worst part of making fresh pumpkin pies.
Bakersfield, CA, 11-12-2011 S: All right, now we’re getting to the good part—the desserts.  That’s the fun thing about doing the Special Menus Series is that we get to do a bit of everything and not just one topic seven solid days.  I enjoy diversity and that’s the fun thing about being the one who devises the menu(s): you get to be creative like an artist.  You know we always recommend paintings by Brian Carrick’s mother, Beverly Carrick (Snow) because she is a true American artist and is the official artist of the Elemental News of the Day.  Only she is ever mentioned, promoted, and pushed because she is, in our opinion, the best of the best of the best of the United States and is therefore worthy to be freely promoted within the confines of this stellar blog.  We want all of you to go to her website—beverlycarrick.com—right now and begin planning on what you’re going to buy for Christmas gifts to give to your friends and family.  Don’t they deserve a Carrick? There is something for every taste and every pocketbook: oil paintings, giclees, prints, transfers, even photographs and miniatures!  However, I digress!

The fun part about being the head chef is that he or she is the one who devises the menus.  Should you work in a place where the Food and Beverage Director designs the menus, get the hell out of there and find a real job as otherwise, you are selling yourself short.  It is important to be able to allow one’s creativity to flow like the Kern or Tulare Rivers—to the sea.  That is what’s fun about the Special Menus, we get to do a bit of everything, my friends, and today, we are going to make fresh—I said “fresh”—pumpkin pie, mincemeat pie (from scratch), brandy sauce, and fresh whipped cream.  Believe me, there isn’t anything better, my friends, definitely, definitely not!

This is a standard recipe to have on hand that every chef and cook needs to know.  It is important being able to make pumpkin pies and fresh ones are even better than using canned pumpkin.  In addition, making excellent whipped cream is extremely important, too.

(#1373) OLD-FASHIONED MINCEMEAT PIE



One of the most interesting things I ever learned early in my foodservice career (we’re talking late 1960s) is how to make mincemeat pies from scratch.  I never was a fan of them growing up, virtually every holiday dinner that had my grandparents, and uncle had to have a mincemeat pie or two.  Then, the chef under whom I apprenticed decided that one year, we would make our pies from scratch rather than buying them from a local bakery and he told me, “that includes mincemeat pies, too.”  Fascinated, I watched as he taught me the process and this is how they do it but sadly, this is not something you see in the store at Thanksgiving or Christmas anymore, if you want one, you generally have to order it.  However, it is a very tasty piece of our pioneer past and therefore worth trying at your next winter holiday.

Yield:  two 9” pies / Mis-en-place: 30 hours:




Qty.
Measure
Item
Other
Mincemeat Pie Crust:
3-1/3
Cups
All-purpose flour

.25
Cup
Granulated sugar

.5
Teaspoon
Kosher salt

1-1/3
Cups
Cold butter, cut into small cubes
Softened
3-1/3
Tablespoons
Beaten whole AA eggs, strained

.5
Cup
Ice water


Method:

1.     Using an electric mixer equipped with a paddle attachment, combine the first THREE ingredients together.  Then, begin working in the softened butter, bit by bit, with the dry ingredients.  Be sure to scrape the sides often and when the feel of the mixture is “pebble-sized,” stop mixing.

2.     Beat the egg and ice water together in a bowl.  Form a “well” in the center of the DRY mixture and pour in the liquid.  Gradually fill in the hole by scooping flour in from along the edges of the bowl.  Rotate the paddle on low speed, scraping frequently, until the DRY mixture has MOISTENED, and stopping only when you form smooth, tender dough.  If too dry, work in a little additional liquid and if too wet, add a little bit more flour.

3.     Divide the dough into FOUR equal portions.  Lay a sheet of wax paper between EACH one and stack ‘em on a plate and refrigerate them for 10 minutes before proceeding.  When time’s up, roll out the four crusts on a lightly floured work surface—two for the bottoms and two for the tops—large enough to cover a 9” pie pan.

4.     Form the bottoms by draping the two pie pans with a piece of raw crust, allowing about a half-inch to hang over the sides.  Place the bottom crusts in the refrigerator and keep the other two pieces in the fridge until called for.  Now, it’s time to make the mincemeat filling:

Qty.
Measure
Item
Other
The Mincemeat:
4
#
Boiling beef such as brisket, top or bottom round, or sirloin tip;
1
#
Suet (beef fat) cut into strips

8
#
Green Pippin apples (stemmed, cored, and chopped)
3
#
Golden raisins

2
#
Currants

.5
#
Chopped citron

1
#
Brown sugar

1
Quart
Unsulphured molasses

2
Quarts
Apple cider vinegar

2
Cups
Grape juice

1
Cup
Sweet pickle juice

2
Tablespoons
Kosher salt

1
Tablespoon
Black pepper

1-1/3
Tablespoons
Ground allspice

1-1/3
Tablespoons
Ground mace

.25
Cup
Ground cinnamon

1
Tablespoon
Ground nutmeg

1
Tablespoon
Ground cloves

2
Teaspoons
Ground coriander

2
Teaspoons
Ground ginger

2
Cups
Madeira sherry

2
Cups
Korbel brandy


Pie Dough: shortly after manufacture.

Method:

5.     Mis-en-place: have everything ready with which to work! Place the meat into a large pot and bring to a boil over HIGH heat.  Boil for 10 minutes, then lower heat to a simmer, and continue cooking for 40-50 minutes or until the meat is tender.  Skim off any excess scum that rises to the surface and add additional water as is necessary.

6.     When meat is tender, allow the liquid to evaporate slowly.  When it’s dry, refrigerate the beef in the pot overnight.

7.     The next day, pick any fat or gristle off the meat and discard.  Chop the beef FINE.  Place it in a large pot along with the suet, apples, raisins, currants, and citron.  In another pot, combine the brown sugar, molasses, cider, grape juice, and pickle syrup and bring to a high simmer over a medium-high flame, stirring until everything has blended.  Bring this pot to a boil and then when it is, pour it over the contents of the first pot and bring that pot to a simmer.

8.     Simmer for about 30 minutes, adding water if necessary, and then add the spices and stir to combine.  When time’s almost up, add the alcohol.  When the mincemeat appears thick enough to be a pie filling, remove it from the stove.  Cool to room temperature, and then fill the two pie shells you prepped the night before.  You can refrigerate the rest for up to ONE month or freeze it for use later but note that it's best to use sooner rather than later.

9.     Preheat your standard oven to 425°F or your convection oven—fan “on”—to 375°F. Make some eggwash:

Qty.
Measure
Item
Other
2
Each
Large AAA eggs, beaten and strained

.125
Cup
Cold water


Korbel Brandy: the official brandy of the Elemental News of the Day—Culinary Politics Blog

10.  Beat the eggs, force through a fine-meshed sieve into a bowl, and then beat in the water.  Force through the sieve again and have ready.

11.  Remove the bottom crusts from the fridge and scrunch in the sides to form a rim with your fingertips.  Eggwash the sides of the pie pan all the way around the rim to prevent the crust from slipping.  Fill both pie shells with mincemeat allowing it to form a slight mound rising higher than the rims. 

12. Now, the top two crusts, place them on a lightly floured work surface.  Using a ring cutter cut a central hole in each one and then make some decorative slashes around it with a sharp knife.  Eggwash both and then flip them over so that the eggwashed-sides are down and place atop the two filled pies.  Press the top crust down along the inside rims of each and then using your fingertips or a fork, crimp the dough to form a decorative border for each pie.

13.  Brush the tops of each pie with eggwash and then sprinkle somewhat heavily with granulated sugar to form a glaze as the pies bake.  Place both pies atop a sheet pan lined with either a piece of wax or parchment paper that you’ve sprayed with PAM or some such other food release spray and then insert inside your preheated oven. 

14.  Bake at 425°F (375°F) for 20-25 minutes and then drop the temperature by 50°F and continue baking for an additional 40 minutes or until your pies are glazed and golden-brown.  Remove from the oven, place on a wire cooling rack, and allow cooling. 

15.  To serve, serve with either Brandy Sauce or fresh whipped cream OR both (my preference).  Allow them to cool a bit before slicing so that the pies will be more solid and not weep.  Sometimes, the best way is to chill them all the way and then heat them up in the microwave oven and then top with the whipped cream or the brandy sauce.  Whatever way you do it—enjoy!

This is a “blast from the past” so to speak, as I really don’t see anyone eating mincemeat pie anymore.  That was something that my grandparents’ generation did and the ones that preceded them did.  I think it was a way to utilize everything so that nothing went to waste in the “olden days.” Nowadays, not many people are interested in this sort of thing anymore and yet, if you aspire to be a top baker—you need to know how to do it!

Now, one cannot have Mincemeat Pie without Brandy Sauce so here is more from El Chilote’s post:

This is a “blast from the past” so to speak as I really don’t see anyone eating mincemeat pie anymore.  That was something that my grandparents’ generation did and the ones that preceded them did.  I think it was a way to utilize everything so that nothing went to waste in the “olden days.” Nowadays, not many people are interested in this sort of thing anymore and yet, if you aspire to be a top baker—you need to know how to do it!

(#1473) BRANDY SAUCE




Yield: 2.5 cups / Mis-en-place: about 30 minutes:




Qty.
Measure
Item
Other
2
Cups
Water

1.5
Cups
Orange juice

1
Cup
Brown sugar

.5
Cup
Granulated sugar

.25
Teaspoon
Kosher salt

1
Tablespoon
Lemon juice

1.5
Teaspoons
Almond extract

3.5
Tablespoons
Clear gel or cornstarch

.25
Teaspoon
Nutmeg

.125
Teaspoon
Ground bay leaf

1
Each
Cinnamon stick

3
Each
Whole cloves

.125
Cup
Korbel Brandy




Method:

1.     This recipe is a large brandy sauce recipe that can be used when you have many desserts but don’t wish actually to flambe brandy.  Combine the water and orange juice together in a bowl and set aside.

2.     Combine the next EIGHT ingredients together in the bowl of an electric mixer equipped with a whip attachment and blend well.  Gradually pour in the combined liquids along the sides of the bowl—slowly—as you rotate the whip on medium-low speed.  When all combined, pour through a fine-meshed sieve into a saucepot that’s been sprayed with PAM or some such other food release spray.

3.     Place over medium-high heat and add the cinnamon stick and whole cloves.  Bring to a boil and then when it’s reached that point, keep it there for 30-40 seconds, stirring all the while, and then lower the heat to low and allow it to perk for a bit to develop flavor. 

4.     Place the brandy in a small skillet and warm up. As soon as you can, ignite it with a match or cigarette lighter and allow it to burn for a few seconds; then, pour the residue into the prepared sauce and allow it to simmer for a bit to finish developing flavor. Then it’s ready to serve.

The purpose of igniting brandy or rum is partly for the “show” but also for the flavor.  The burning process increases the power of its flavor while burning off the alcohol.  This is the only way the flavor can be achieved so if you can put on a show whilst doing it, be my guest and go for it!  Keep this sauce handy for your holiday needs such as pecan and/or mincemeat pies or for use on chicken or pork entrees.

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

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!

          I do hope you enjoyed today’s recipes and that you have enjoyed our shared week together as much as I have enjoyed it.  We have so much versatility here at the Elemental News of the Day that at times, it’s overwhelming to sort through all of the assorted blog posts, double-check their hits, and see what the best of the best is so we can share it together.  It’s also an honor to sit in Stinkbug’s chair while he lurks somewhere in the South Pacific awaiting December 21, 2012.  As soon as he mailed in his vote, he was on the first airline out of Bakersfield to points unknown.  All I can say about the boss is, “good for you, Chef!”                                       

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 Friday, November 09, 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 El Chilote on December 22, 1974 in Los Angeles, CA, 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 #0021, a 16” x 20" original oil painting by Beverly Carrick entitled, “Sunset on the Central Coast." 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 © 11-04-2012, 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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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!







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


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