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Friday, November 9, 2012

“Best of Week, Part XIII—Fabulous Bakery Desserts, Part LXIV: Moses Scharbug presents his Sixth “Best Of Blog” of the Week—Murph MacDougal’s presentation of Auguste Escoffier’s Classic Cherries Jubilee Dessert from August 27, 2011—Amazing!” 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 SEVENTEENTH album, “Back on the Scene,” came out in 2003 like most of the others we’ve presented over the past few days and is a return to the places it all started for Love.  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 44 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 11-10-2012

Copyright © 2012 by MHB Productions

Word Count: 2,149.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, November 10, 2012 by Moses Scharbug III





BEST OF WEEK, PART XIII— FABULOUS BAKERY DESSERTS, PART LXIV

Best of Week, Part XIII—Fabulous Bakery Desserts, Part LXIV: Moses Scharbug presents his Sixth “Best Of Blog” of the Week—Murph MacDougal’s presentation of Auguste Escoffier’s Classic Cherries Jubilee Dessert from August 27, 2011—Amazing!” by Moses Scharbug III

Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”

Bakersfield, CA, 11-10-2012 S:  Saturday is a glorious day here at the Elemental News of the Day as most folks go about their business without ever looking at culinary sites on the Internet; I think that WE are the only ones who do as we try to post the links to the most important sites we find.  We want to share what we find with our readers and our ideas on the subject is that you can find more than one way to fry an egg so to speak meaning we want you to have as many different ways to make something as we have.  It is important when one is a culinary student that they be exposed to many different schools of thought on the subject, that they have ample opportunities to compare, investigate, and diagnose various schools, methods, and ideas when it comes to handling the various foods that the Good Lord bestows upon us every single day.  HE gave us this world and we are mere shepherds of it but don’t get me wrong, I am not saying that man mistreats the earth, no, he makes it better for the successive generations who will follow us; or at least, that’s what I am hoping as we the verdict is still out on December 21, 2012! 

 Before me move on to making Murph MacDougal’s interpretation of Grand Chef Auguste Escoffier’s Cherries Jubilee, I wish to wish happy birthday in advance to Chef Itzi Nakamura whose birthday is tomorrow, the Eleventh of November.  She was born on the 11th of 1956, and we wish her happy birthday again tomorrow, I just wanted to mention it in case I somehow forgot and Stinkbug castigated me for having done so.  Happy early birthday, Itzi!

As all of you should know by now that Grand Chef Auguste Escoffier, 1846-1935, the “King of Chefs and Chef of Kings” made the classic French cuisine we know and love today. This is one of his classic desserts, one he gave to the world and one that Chef Murph MacDougal— the lovely chef of the Elemental News of the Day—taught us back on August 27, 2011 of last year.  It has always been among my most favorite desserts so I hope you enjoy doing it again.  Imagine a “fiery” Christmas of sorts when you flambe the dessert tableside—no one is going to forget that!

Here we go:

FABULOUS BAKERY DESSERTS, PT. XXXIV

 Fabulous Bakery Desserts, Pt. XXXIV: Cherries Jubilee—another Classic Dessert created by the Great French Chef, Auguste Escoffier



Bakersfield, CA, 08-27-2011 S:  Well, I have one more day to go and I cannot say I am not pleased.  I am looking forward to going back to the coast to run the kitchen that I run in conjunction with my husband who is over there doing the work of the two of us while I have been spending time in Bakersfield.  I like visiting this city but the heat of the summertime can be damn tiring whereas the lure of the cooler climes of coastal California beckon me constantly.  Sure, it gets hot over in SLO but it also gets cool at night and the coast is not too far away.  I enjoy spending time going up and down it when we have the opportunity and I think like most of the rest of us here at the Elemental News of the Day that Santa Barbara would be the place to live, work, and play if one could afford it.

Our dessert for today is another classic of the “King of Chefs, Chef of Kings,” Auguste Escoffier (1846-1935), the father of modern French cuisine.  Cherries Jubilee is a wonderful dessert, as costly as are the cans of dark sweet cherries that most restaurants use.  We can throw everything together relatively quickly and what's more: it's reasonably priced.  We always use a mixer to combine sauces that use clear gel or cornstarch, as it’s a good way to combine the dry ingredients with the liquid at a slow rate while mixing constantly.  Adding the liquid slowly to the dry means the chances for clumps of gel are kept to a minimum as are the chances for a clump of spice—, which is always distasteful and unprofessional.  To guarantee that this is so, we utilize a fine-meshed sieve and push the liquid through it and into the saucepot, we’re going to use.  To facilitate clean-up and ease of preparation, we always spray the cooking pot with PAM or some such other, non-Olive Oil food release spray.  Olive oil is fine for many things but is not good for making dessert sauces as its taste works against what we’re trying to do.

Cherries Jubilee is typically a flambéed tableside dessert that either the chef or the foodserver will prepare.  Done in darkness, the blue flame of the lit brandy being dribbled over the Cherry Sauce stimulates both the taste buds and the imagination.  Usually big tips ensue and everyone is happy over a low-cost dessert.  Many times, it will be featured on holiday banquets, as it’s both beautiful and reasonably priced which makes it a winner in everyone’s book.  I’ve worked in places where we’ve made 1,000 of these desserts for large banquets.  We scoop the ice cream balls out a day in advance and store them in the deep-freeze so they’re hard as rocks when it's time to use them.  We make the sauce the day before, too, and heat it up sans the cherries prior to serving time. We keep bottles of brandy on the steam table to stay warm and then when it’s time, the servers place the ice cream balls in champagne glasses on doily-lined plates and load them onto either service trays or serving carts and take them out into the dining room.  The chefs follow with their own serving carts upon which are pots of hot sauce now loaded with cherries and smaller pots with brandy over a camping stove.

Then, the servers surround the chefs with their trays or carts loaded with the glasses and the brandy is ignited.  Then, it is quickly ladled over each dish whilst the servers stick Gaufrettes into each and they’re whisked to the tables with amazing speed. The presentation is fantastic and everyone goes home delighted.  Sure, sometimes the carpet is ignited but when you’re making $50,000 on a banquet (or more); you can afford to repair the carpet! Keep this dessert handy, as you will use it many times hence!

(#1393) CHERRIES JUBILEE





Yield: to serve eight / Mis-en-place: 30-40 minutes.



Qty.
Measure
Item
Other

3
Cups
Canned dark cherries, drained with juice reserved

1-1/3
Cups
Reserved dark cherry juice


2/3
Cup
Orange juice


1-1/3
Cups
Granulated sugar


.25
Teaspoon
Kosher salt


1
Teaspoon
Ground cinnamon


1
Teaspoon
Lemon juice


1
Teaspoon
Almond extract


2
Teaspoons
Torani’s cherry syrup


1-1/3
Tablespoons
Clear gel or cornstarch


8
Scoops
Vanilla bean ice cream


.5
Cup
Korbel Brandy


8
Each
Cigar wafers




Method:

1.     Make the sauce first by having everything ready.  Have the cherries drained and the juice reserved and if you need to add a little bit of water or additional orange juice, please do so.  Scoop the ice cream and place in your freezer on a sheet pan lined with wax paper.

2.     Combine the cherry and orange juices together and set aside. Combine the granulated sugar, salt, cinnamon, and either the clear gel or the cornstarch in the bowl of an electric mixer equipped with a whip attachment and blend together well. Add the lemon juice, almond extract, and the cherry syrup and then gradually add the juice mixture mixing well as you do so.

3.     Pour the sauce mixture through a fine-meshed sieve into a saucepot sprayed with PAM or some such other food release spray.  Place over medium-high heat and bring to a boil.  As soon as it is, lower the temperature to a low simmer and allow it to perk for a few minutes over a low flame.

4.     Place the brandy in a skillet over a moderate flame and heat up. Place the ice cream balls into champagne glasses and transport to the dinner table on saucers lined with doilies. Add the cherries to the Jubilee sauce, bring out to the table as well, and place on a trivet. Ignite the brandy with a match or cigarette lighter, taking care to stand back, and begin ladling the flaming brandy over the jubilee sauce.
Korbel Brandy: the official brandy of the Elemental News of the Day—Culinary Politics Blog
5.     Spoon the flambéed Jubilee sauce over the ice cream portions with plenty of cherries over each one.  Insert cigar wafers into each ice cream ball and serve to your guests.  You won't forget this classic dessert anytime soon—I guarantee it.  You can use leftover Jubilee sauce on entrees such as pork or chicken or use it on other desserts. 

This is one of the great, old-time classic desserts of French origins but is mostly associated with the culture and cuisine of New Orleans, LA.  Normally, servers will take a transport cart to the diners’ table and will ignite the brandy there.  They will have the Jubilee sauce in a decorative pot over a burner with low flame just to keep it warm and will flambe it there at tableside in total darkness while the diners and other guests at other tables “ooh and ah” with delight.  This dessert usually commands a high price because of its presentation but as far as costs are concerned, it’s not too expensive so it’s mostly profit.

The trick with the brandy is to keep it warm on a steam table but never to get it too hot to burn off the alcohol. Always take care when igniting liqueurs so as not to burn yourself should the flames flare up in your face.

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

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!

          One more day to go and then the Hooter arrives with a Thanksgiving Menu for 2012.  That should be exciting, friends, just as all the rest of our holidays menus; however, I believe we are going to cut the size of them down, instead of doing 2-3 things for each item, it gets out of hand and no one can read all of it online.  People always say, a blog should be 1-2 paragraphs but we say, “to hell with that” because Stinkbug and I both believe that SUBSTANCE wins out over bleak instructions, one photo, and crap presentations.  You know where we’re coming from so send everyone you know to come become Elementalized and join us here at the END!  We want YOU!                                        

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 Saturday, November 10, 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 Murph MacDougal on May 02, 1978 in Fresno, CA, created the original recipe whereas I adopted his and increased the quantity)

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This is #0022, a 16” x 20" original oil painting by Beverly Carrick entitled, “Coming Home." 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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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.





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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!

 


 


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