Popular Posts

Thursday, November 22, 2012

“Fabulous Bakery Desserts, Part LXX: Chef Fritz presents the Best Pumpkin Delight Dessert you’ve ever seen, just in time for the Christmas Holidays!” 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 seventh album, “Rhino Hi-Five,” appeared on record store shelves in 2006 and was the band’s fourth compilation CD and what the Rhino Hi-Five Series are all about: BEST OF collections.  We think you will want to buy this album 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 28 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 11-23-2012

Copyright © 2012 by MHB Productions

Word Count: 2,247.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, November 23, 2012 by Chef Fritz Schlependrecht



TWO-YEAR ANNIVERSARY OF THE ELEMENTAL NEWS OF THE DAY WAS YESTERDAY—LET’S CELEBRATE!

FABULOUS BAKERY DESSERTS, PART LXX—INSTITUTIONAL SIZES

Fabulous Bakery Desserts, Part LXX: Chef Fritz presents the Best Pumpkin Delight Dessert you’ve ever seen, just in time for the Christmas Holidays!” by Chef Fritz Schlependrecht

THANKSGIVING 2012 WEEK

Bakersfield, CA, 11-23-2012 F: I hope you all had a lovely holiday yesterday and you know, we had a great holiday here in Oildale, California, home of the corporate offices of the Elemental News of the Day.  I keep telling Stinkbug that he would be so much better to have an address on Wilshire Boulevard in Century City, California, one of the sub-cities of the Greater Los Angeles region, but he insists on keeping things near the area of his birth.  Why? I have no idea but I know that last night, we went out to dinner at one of the area hotels and had a passable dinner, I mean, a hotel in Bakersfield, CA, is not very prestigious not like going to the Bon Adventure or the Century Plaza, the difference is night and day.  Still, the food in Bakersfield is five star coffee shop qualities and the Doubletree Inn on Rosedale Highway took care of me, my family, and the office staff.  Come Sunday night, I will be on my way south to Los Angeles where the family and I will prepare for our December vacation back in the Homeland.  We are going to meet and greet whatever fate my countryman, Nostradamus, (well, he’s really French but we Europeans tend to make him one of ours no matter where we’re born) has predicted for us.  It’s completely interesting to me that he, the Mayans, the Ancient Egyptians, Babylonians, and many others (like your Hopi Indian Tribes) have all made similar prophecies regarding the December 21, 2012 date and even with what’s going on right now, you know that things might possibly get worse.  Well, we shall see what we shall see, my friends, yes, if truth be told!

Now that we’ve made it through the Thanksgiving period, we head soon into December and all of the holidays there, primarily Christmas as this is still and will always be a Christian nation.  The dessert I have for you today is the institutional size of something that we did months ago, Pumpkin Delight but with my twists connected to it and my explanations.  Most people think only of egg-based pumpkin pie desserts but this one uses gelatin in addition with the eggs to make a delightfully delicious dessert.  I think that it’s somewhat remarkable that this one is more or less unknown compared to the pie version but still, I believe it deserves to be among the pantheon of good wintertime desserts.  Once you make it, I am sure you will concur!

Let us make our dessert:

(#1371) PUMPKIN DELIGHT—INSTITUTIONAL SIZE



Pumpkin Delight is an alternative to pumpkin pie in that we bake it on a pastry crust-lined sheet pan in a fairly hot oven and then chilled ice-cold.  The important thing to know is that when working with gelatin, it MUST be with a hot liquid in order to stimulate it and “ignite it.” Without doing that, it WON’T set up which will lead to disaster.  Believe it or not, I didn’t know this years ago and made this dessert when ordered to by my chef and the darned thing wouldn’t set up; needless to say, I was berated heartily for my effort and didn’t make the mistake a second time!

Yield:  1.5 sheet pans  / Mis-en-place: 1.25-1.5 hours:




Qty.
Measure
Item
Other
1
#10 can
Libby’s canned pumpkin

.75
Cup
Knox plain gelatin

24
Each
Large AAA eggs

11
12-oz. cans
Evaporated milk
(2.75 12-oz. cans)
4.5
Cups
Granulated sugar

1.5
Teaspoons
Granulated salt

.125
Cup
Ground cinnamon

2
Teaspoons
Ground allspice

1
Teaspoon
Ground cloves

1.5
Teaspoons
Ground nutmeg

1.5
Teaspoons
Ground mace

.25
Cup
Vanilla extract

1
Batch
Pastry crust
(see below)
1
Cup
Granulated sugar

Fresh Whipped Cream:
2
Quarts
Heavy cream

1-1/3
Tablespoons
Vanilla extract

2
Teaspoons
Almond extract

2
Cups
Nonpareils, assorted colors
Confetti
1
Quart 
Shaved white chocolate




Method:



1.     Mis-en-place: have everything ready with which to work! Using a normal kitchen sheet pan at home, prepare the pastry crust formula (below) and once chilled, roll out the crust.  First, spray a full sheet and a half-sheet pan with PAM or some such other food release spray and then line it with wax paper.  Spray the paper, too.
PAM Baking Spray: “the Chef’s Friend.”
2.     Using a lightly floured work surface, roll out the pastry dough—gently—with a floured rolling pin.  Roll it out large enough with slow, back-and-forth strokes, until it’s slightly larger than the pan; then, using a floured pin once more, roll it up but before you do this, first place a sheet of wax paper atop the dough and then roll it up. The wax paper sheath will guarantee that the rolling pin doesn’t stick to the dough, which is a good possibility.

3.     Now that you have, it rolled it up on the pin, beginning at the bottom end, un-roll it over the prepped sheet pan so that it goes over it with a slight border on all sides.  Scrunch this border up with your fingers so that it’s fluted in appearance and then immediately cover with a piece of plastic wrap and place inside your freezer.  Chill it for 20 minutes.  Preheat a standard oven to 400°F or a convection oven—fan “on”—to 350°F. 

4.     Pull the crust out of the refrigerator and quickly prick it with the tines of a fork so that there’s small holes all over it; this will allow the air to escape when you bake the crust which is important as otherwise, it’ll bubble up and won’t brown evenly.  Once you’ve pricked it, sprinkle the granulated sugar atop it in order to give the crust a glaze. Then place it on the middle oven rack and bake for about 10-15 minutes OR until it’s a golden-brown. Remove then and cool on a wire rack.

5.     To make the pumpkin delight, you will need TWO things: (1) a mixer equipped with a whip attachment and a large Bain Marie atop which you will be able to cook it.  Note: in this case, the entire mixture is going to be cooked so as long as it reaches a low bubbly stage over boiling water, the gelatin will be activated. 

6.     Using an electric mixer, combine the pumpkin and eggs together.  Sift the gelatin and the spices together and then add to the pumpkin mixture along with the evaporated milk.  Pour this mixture into the top of the Bain Marie and cook it for approximately 35-40 minutes or until it shows thickening all around the sides.  Keep whisking the mixture during the cooking process fairly often to keep working the mixture back in upon itself so that it’s homogenous. 

7.     Remove this mixture from the stove and pour it into the baked crust.  Spray a piece of wax paper with PAM and press the sprayed side DOWN atop the custard.  Place this pan inside your refrigerator and chill for at least 2-3 hours, preferably overnight.

8.     When time’s up, prepare the whipped cream by using the following directions: Using an electric mixer equipped with a whip attachment, beat the cream, sugar, and extracts together at medium-high speed and then, when semi-stiff peaks have formed, STOP!

9.     Bring out the cooled Pumpkin Delight and using a large rubber spatula, spread the cream across the surface of the cooked custard.  Then using a decorating comb or what we called a “cock’s comb” in the old days, spread it across the surface forming a series of attractive lines.  When this is done, sprinkle the nonpareils and the shaved white chocolate atop it and it’s done.  Cut into squares and serve.

This is an awesome dessert that everyone will love.  It’s similar to pumpkin pie but it’s different, too, because it has the gelatin in it, which makes it an odd beast.  It’s creamy-smooth and tastes wonderful ice-cold and everybody I know loves it.  Try it; you’ll see what I mean!

PASTRY DOUGH





Yield:  about one pound / Mis-en-place: 15 minutes’ preparation time / Chill time: four hours



Qty.
Measure
Item
Other
3
#
Pastry flour

.5
#
Baker’s sugar

1.5
#
Chilled butter

4
Ounces
Whole egg yolks, beaten

8
Ounces
Cold water

1-1/3
Tablespoons
Iodized salt

4
Each
Medium-sized orange
zested



Method:

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

2.     In a small bowl, combine the flour, sugar, and butter until incorporated meaning mix between the palms of your hands until it feels like a smooth, lump-free meal.

3.     In another bowl, combine the egg yolks, water and salt, whisking until the salt has dissolved.

4.     Now, make a well in the center of the flour-butter mixture and pour in the liquid mixture.  Using your hands, gently mix together until both mixtures have been combined into uniform dough.  Take care to NOT overmix as this will develop the little bit of gluten that is left in the pastry flour and make your finished product chewy—do your best to avoid this!

5.     Wrap the dough in plastic wrap and chill for at least FOUR hours before use.   

This is an excellent recipe for pastry dough which can be used for tartlets, piecrusts, and whatever else you care to use it for.

Final note: you can use a graham cracker crust in place of the pastry dough crust if you wish!

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

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!

          We have made it through the week and have but two days to go.  I am quite pleased about that and Stinkbug has asked me to share an experience I’ve had back in the day when I was a young culinarian in this country regarding our current musical performer, the Buffalo Springfield.  I saw the band live in stage at the Monterey Pop Festival of 1966 or 1967, one of the ultimately rewarding and remarkable times of my life.  Back then, I followed an American girl I met in Germany to the States and it was then that I formed an idea about the possibilities of moving to the country and seeking employment here.  The band was one among many, Laura Nyro being another performer I recall, and seeing Neil Young, Stephen Stills, and all the rest at the start of their heyday was a monumentally rewarding and exciting time.  I do not recall much of whatever else happened at the time as I had been introduced to the medicinal pleasures of pot, but the images seared into my mind of the band, of the times, and of the girl remain among the most pleasing of my lifetime.  I so wish I had had my own camera and been able to have collected some keepsake mementos but alas! It was not meant to be, friends.  Later, I returned to my studies in Germany before returning to the nation to settle.  My father and his family, after all, were already here, living in Long Beach, California, running their restaurant but I still had aspirations of living and working in Germany until then!  I will discuss more of this at a future time, needless to say, please buy one of their albums and help us—and them—out!                                                    

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 me 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, 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 Friday, November 23, 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 June 21, 1992 in Los Angeles, CA, 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: CHEF FRITZ SCHLEPENDRECHT
NEXT WEEK: BEA O’MALLEY♀

STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #0035, a 16” x 12" original oil painting by Beverly Carrick entitled, “Fruit and Feathers." 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 © 11-19-2012, 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:

Fritz Schlependrecht, Fabulous Bakery Desserts, Classic Bakery Desserts, Institutional sizes, BUFFALO SPRINGFIELD, Desserts, Pies and Cobblers, Pies and Pastries, Frosted Desserts, Pumpkin,


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!







CHEF FRITZ SCHLEPENDRECHT
 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 “RHINO HI-FIVE” BY BUFFALO SPRINGFIELD AT AMAZON.COM NOW!

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


Advertisements:


-->


-->


-->



-->


-->


No comments:

Post a Comment

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