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Sunday, November 18, 2012

“Fabulous Bakery Desserts, Part LXVI: Chef Fritz returns for the First Time since May 2012 with a Great Dessert learned from a Hawaiian Friend—Boston Cream Pie, Island-Style!” by Chef Fritz Schlependrecht



The BUFFALO SPRINGFIELD was one of the short-lived bands of the 1960s that came onto the scene in a major way and featured three masterful musicians, destined for success later: Stephen Stills, Neil Young, and Richie Furay.  Their third album, “Last Time Around,” appeared on record store shelves in 1968 and was the swan song for a band falling apart. Still, it’s an album you definitely will want to buy so please take the convenient link to Amazon.com and buy it NOW! Thank you!



COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 35 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 Fritz Schlependrecht

END Commentary 11-19-2012

Copyright © 2012 by MHB Productions

Word Count: 2,387.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, November 19, 2012 by Chef Fritz Schlependrecht





FABULOUS BAKERY DESSERTS, PART LXVI—INSTITUTIONAL SIZES

Fabulous Bakery Desserts, Part LXVI: Chef Fritz returns for the First Time since May 2012 with a Great Dessert learned from a Hawaiian Friend—Boston Cream Pie, Island-Style!” by Chef Fritz Schlependrecht

THANKSGIVING 2012 WEEK

Bakersfield, CA, 11-19-2012 M: I definitely have enjoyed the extended vacation given to me by the outspokenness of Chef Gervais a month or so ago and all I can say to my friend, is “Bravo, do it again, sir!”

He slandered some on the left and that caused poor Chef Stinkbug, our esteemed master chef to go into panic mode so that he could prevent the federal government closing us down, a horrible thing indeed, if it were to happen.  Still, one should be able to say what they think or feel in the so-called, “land of the brave and home of the free,” right.  What with First Amendment protections, Americans have always been very vocal about their politics whereas most everyone else in the world has good cause to keep mum on whatever their governments choose to do.  Places such as Syria, Iran, Egypt, and Iraq are the armpits and a-holes of the world and a great deal of blood has flown in their streets throughout history whenever anyone has had the bravery to voice an opinion.  It is important that one knows history before they utter a sentence and that is the one thing I have worked hard at doing in my business life, instructing the younger generations on subjects more extensive than on how to make sauces, menus, and how to order from purveyors; I have attempted to teach them historical perspectives!

I have made it my life’s work to be a total teacher and not just a limited one and if that means teaching the younger folks about European History, World History, and Political Science, then so be it; they need to know.  There are so many subjects that modern culinary schools fail to broach in their instructions to their charges and believe me, when you come work for me, you learn a great deal more than how to flip a fricking egg.  Anyhow, we are going to make some institutional-sized desserts this week—Thanksgiving Week—as that is the magical card I drew from Stinkbug’s hat.  Here we go:

(#1523) BOSTON CREAM PIE—INSTITUTIONAL SIZE

Boston Cream Pie: one of the Traditional Presentations.
I love this particular recipe, as it is both sweet and tasty and also somewhat unique.  It is a preparation I found while in Hawaii during the 1990s and I make it exclusively with cherries rather than a combination of cherries and pineapple.  Of course, one can make it in any fashion they choose but I think you are going to find that this one is amazingly delicious and somewhat easy to make. 

Yield:  about 14 ten-inch pies / Mis-en-place: 2-2.5 hours:




Qty.
Measure
Item
Other
46
Large
Eggs, separated

4
Cups
Cold water

12
Cups
Powdered sugar

.125
Cup
Vanilla extract

.125
Cup
Lemon extract

12
Cups
Cake flour

1
Teaspoon
Kosher salt

.125
Cup
Cream of tartar

1
24-oz. pkg.
Jell-O-brand instant vanilla pudding mix

1.5
Quarts
Cold milk

Powdered sugar

Fresh mint sprigs, rinsed

1
Batch
Cherry Pie Filling (Recipe #1447)
See below
1
Batch
Whipped Cream II (Recipe #1587)
See below


Egg Whites: it is important to always use a clean, dry bowl and whip when beating egg whites.

Method:

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

2.     Hook up your HOBART mixer with a paddle attachment and beat the yolks on medium speed until lemony-yellow in color. 

3.     Begin adding the water to the yolks—slowly!—while mixing rotating the paddle on medium speed.  Gradually beat in the sugar and the extracts. 

4.     While this is ongoing, triple sift the flour and salt together.  Fold this mixture into the mixture in the mixing bowl until used entirely; then, scrape the batter into a bowl and set aside.

5.     Clean the mixing bowl thoroughly and take great pains to dry it as best you can; when whipping egg whites, it is important that the bowl be totally dry lest they fail to stiffen and your work’s in vain. 

6.     Hook up the whip attachment and add the egg whites and the cream of tartar.  Begin beating the mixture until it stiffens considerably, about 3-8 minutes and when it’s meringue-like, stop mixing. 

7.     Remove the meringue from the mixer and place it into a dry bowl.  Return HALF of the egg yolk batter to the mixer, scrape the whites atop it, and add the remaining half atop that and then on low speed, fold the two mixtures into one another.  Use the PADDLE attachment and not the whip so as not to over-incorporate too much air thereby breaking the meringue.  Mix until smooth, scrape the sides, and mix once more for 20-30 seconds and then stop.
PAM Baking Spray: “the Chef’s Friend.”
8.     Spray approximately FOURTEEN 10-inch pie pans with PAM Baking Spray or Crisco Pan Spray rather heavily and then line each one with a sheet of wax paper.  Heavily spray the paper with food release spray, too, then pour batter into each one, just about up to the rim, then stop. 

9.     Preheat standard oven to 350°F or a convection oven to 300°F and flip the “on” switch.  Place the pies onto sheet pans lined with wax paper sprayed with PAM, too.  When the oven’s hot, place the sheet pans on the lower racks and shut the door.  Bake for approximately 25-30 minutes or until they prove to be done by inserting a cake tester or a paring knife into the center of each one. 

10. As soon as they are done, pull the sheet pans out of the oven, place atop cooling racks, and cool for 30-40 minutes; then, refrigerate until required.   Meanwhile, prepare the filling: 

11. In a clean mixing bowl with a whip attachment, beat the cold milk and the vanilla pudding mix together at medium-high speed until thickened as pudding should.  Then, bring the cakes from the walk-in refrigerator, slice them in half so that each one yields a top and bottom half and then with a frosting spreader, spread them with a layer of vanilla pudding. 

12. Place the top halves back on top and plastic wrap each “pie” and return to the walk-in refrigerator until required for serving.  When it’s time to serve your Boston Cream Pies, first, heavily dust each one with powdered sugar shaken through a sifter and then cut each one into either sixths or eighths.  Transfer them to individual serving plates and top with a dollop of Cherry Pie Filling, then with a rosette of whipped cream and finally, with a sprig of fresh mint.  They are now ready to serve.
Boston Cream Pie: one of the Traditional Presentations.
 
(#1447) CHERRY PIE FILLING

Yield:  about 3-4.5 quarts / Mis-en-place: 30 minutes:




Qty.
Measure
Item
Other
7.5
#
Frozen or fresh pitted cherries

1
Quart
Cherry juice

1
Quart 
Water

2
Cups
Granulated sugar

1.5
Teaspoons
Kosher salt

.75
Teaspoon
Almond extract

1.5
Teaspoons
Ground cinnamon

.75
Teaspoon
Ground coriander

1.5
Teaspoons
Lemon juice

.75
Teaspoons
Red food color

1.5
Cups
Clear gel or cornstarch

1
Each
Bay leaf




Method:

1.     Mis-en-place: have everything ready with which to work! Find the best-frozen cherries that you can that are packed in metal tins with juice as they make the BEST cobbler/pie filling even more so than fresh.  Fresh is fine but you have to both pit and stem them and then poach them in a saucepot with TWO quarts of water in order to make the required amount of cherry juice.  

2.     Have the cherries set aside and combine the two liquid measures together and then place in a large saucepot and place over a medium-high flame.  Combine the rest of the ingredients together using an electric mixer equipped with a whip attachment. 
 

3.     When the liquid is boiling, pour some of it into the mixer and rotate the whip on slow speed until the mixture is liquefied and free of lumps.  When it is, add the remaining liquid to it and mix well.
 

4.     Place a heavy-duty, large saucepot over a medium-high flame and spray with PAM or some such other food release spray.  Place a fine-meshed sieve atop it and pour the liquid mixture through it.  Force through any blobs of gel, sugar, or spice and then raise the flame to high.  Throw the bay leaf into the pot, too, and bring to a boil, whisking constantly.
 
5.     As it heats up, it will begin to thicken and you must whisk continually lest you miss a corner and scorch the gel.  Be sure to scrape the sides, corners, top and bottom to keep the mixture from scorching.  Continue whisking until the mixture has thickened and has gone from cloudy to clear. When it is both of those two requirements, you have finished the gel so remove it from the flame and set aside.

6.     Add the cherries and stir them in—gently—with a spoon, coating them with the gel as well as possible. Then, let the mixture cool down and when it has, transfer to a sanitized, airtight container with a tight-fitting lid and refrigerate.  Use this pie filling to make cobblers, pies, or dilute it to make a dessert sauce or a sauce for a specific entrée like Chicken Breasts ala Jubilee.

This is the classic cherry filling and note, if you cannot find CLEAR GEL at the local grocery or restaurant supply store, you can order it online from Amazon.com.  Clear Gel is preferable to cornstarch as it never clouds and is the same consistency warm just as it is when it is cold. Use cornstarch only if you have to.

(#1587) WHIPPED CREAM II—INSTITUTIONAL SIZE



 
Like many other standard products, the more one can make for him-or-herself and from scratch, the more individual your cooking abilities and the more they’ll stand out.  It is important to be able to make fresh whipped cream from scratch and to do it right, something more people than you’d ever believe know how to do.  I love fresh whipped cream and even though it does not stand up for very long, it is the best!  Try making this one and you will see precisely what I mean!

Yield:  about 3+ quarts / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
2
Quarts
Heavy whipping cream

1
Quart
Confectioners’ or powdered sugar

.5
Cup
Triple sec liqueur

1-1/3
Tablespoons
Meyer’s light rum

.5
Cup
Vanilla extract



Granulated sugar: don’t use this for whipped cream, use POWDERED sugar.

Method:

1.     Mis-en-place: have everything ready with which to work! Using your electric mixer once more with the WHIP attachment, whip the cream at medium-high speed until soft peaks begin to form, about 5-8 minutes and when they do, begin to scale in the sugar along the sides. Add the rest of the ingredients and stop when it is stiff.

This is a good whipped cream recipe to have on hand.

There are many different ways in which, to present the fabled Boston Cream Pie, most of them similar to this but with pineapple as one of the toppings.  This one is from the Hawaiian Islands and updated by me to be even better than when I first met it but I do love the solo topping of cherries.  You can, of course, do it in any way in which, you prefer to do so, but this is one of the best I’ve ever done.

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

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 want to thank the Hooter for having kept the famed Stinkbug Chair warm for me and for my good friend, Smokehouse, supplying me with ice cold Heinekens.  I love my imported beers, being a German means you basically grow up with a beer bottle for a baby bottle and that by the time one reaches manhood; one is able to drink steins of beer with the best of them.  I also want to thank those of you who wrote cards and letters the last time I was here doing the Side Dishes Seminar, granted, not the most exciting item to be given but better than being given the Salad Chef Speaks; no one loves making salads when they move out of the pantry!  Still, I should be cautious in exercising my First Amendment Freedoms lest I find myself making salads when next I return!                                                  

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 BUFFALO SPRINGFIELD 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, my friends!

Chef Fritz

Chef Fritz Schlependrecht

American Culinary Federation, Inc., CMC

This is I in 1985 at an American Culinary Convention back in 1987 taken as a collage of sorts.  I began my culinary career at age 10 working under my father, Chef Fritz, Sr., at his German restaurant in Southern California.  I moved to Bakersfield in 1982 and went to work at one of the hotels and remained there for the next 24 years prior to retiring.  Now, I spend my time writing culinary articles for various magazines enjoying the good life.  I’ve dedicated my entire lifetime to promoting the foodservice industry and in educating the young folks.





Chef Fritz Schlependrecht writes from Pasadena, CA.

---30---

The END Commentary for Monday, November 19, 2012 by Chef Fritz Schlependrecht



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 Fritz Schlependrecht wrote this original essay.



Recipe created by Chef Fritz Schlependrecht on November 21, 1982 in Bakersfield, CA, created the original recipe whereas I adopted his and increased the quantity)

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This is #0031, a 16” x 12" original oil painting by Beverly Carrick entitled, “A Magical Journey." 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  December 21, 2012!


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