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Saturday, November 24, 2012

“Fabulous Bakery Desserts, Part LXXII: The Final Institutional-Sized Recipe of Thanksgiving Week is Chef Fritz’s Classical Pumpkin Pie, Traditional and Tasty, and in Time for the Christmas Holiday!” by Chef Fritz Schlependrecht



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COUNTDOWN TO THE END OF THE MAYAN CALENDAR

 
 
 

Here is the countdown to December 21, 2012: from today, we have 26 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 11-25-2012

Copyright © 2012 by MHB Productions

Word Count: 2,105.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, November 25, 2012 by Chef Fritz Schlependrecht

 

FABULOUS BAKERY DESSERTS, PART LXXII—INSTITUTIONAL SIZES

Fabulous Bakery Desserts, Part LXXII: The Final Institutional-Sized Recipe of Thanksgiving Week is Chef Fritz’s Classical Pumpkin Pie, Traditional and Tasty, and in Time for the Christmas Holiday!” by Chef Fritz Schlependrecht

THANKSGIVING 2012 WEEK

Bakersfield, CA, 11-25-2012 Su: Today is the final day of Thanksgiving 2012 Week and Sunday so I am gone tonight and soon will be flying home to Germany for the month of December.  It is good to go home and to spend the time with the family so we can see what becomes of the prophetic date of December 21, 2012.  Now that we have but TWENTY-NINE days to go, I find it to be a fascinating time as everyone virtually watches the sky day and night as Roman Consuls did prior to assuming office.  They looked to the sky for any signs that might deem their upcoming year in office as a good one or a bad and now, people are scanning the heavens night and day searching for whatever it is the Mayans understood.  Well, all one can do is to join the watchers and wonder if there’s something the world governments and the United Nations are keeping from the people?  Someone pointed it out to me that there are a great deal of alien invasion movies where they attack earth and one cannot help but wonder if they know something that we don’t?  A friend told me that when the planets line up in a straight line across the Solar System, that it opens a door to the center of the Universe and through it, no one knows what might come.  Now, I am not sure if there’s anything to all of this or whether or not it’s nonsense but in twenty-nine more days, we shall know the truth! As a sidebar, I am busily printing t-shirts proclaiming “I was there on the Twenty-First of December 2012 and survived” and I bet I will sell millions of them starting on the Twenty-Fourth.  If something does happen, well, there goes all of the holiday business, the only time of the year when retail manufacturers make any money!

Like everyone else, I must say I am hooked to all of the History Channel and Discovery Channel programming dealing with this unique time and I guess if other ancient cultures were there when cataclysmic events took place, why should we be any different, ya?  I mean, other cultures and civilizations have been wiped from the earth and when some anthropologists claim that humankind inhabited North America as far back as 60 thousand years ago when most say it’s between the last 15 thousand to 20 thousand years, well, what do they know that we don’t?  Again, it’s interesting to speculate but I think that going home and being in Germany will be a lovely way to witness the end of the earth—should it happen!

Today, we make pumpkin pies in an institutional size, twelve pies, no less, and that should be enough to manage most medium-sized foodservice establishments.  After all, if one cannot make his or her own desserts but—shudder—buys them frozen, ready-to-bake, one should not call him-or-herself a “baker” much less a “chef.” It’s sickening to me how many dolts buy their baked goods from their purveyors and then proudly proclaim to their customers that everything is “home-baked!” Horrible! Well, here we go, let’s do it:

(#1370) PUMPKIN PIES—INSTITUTIONAL SIZE

 

One of the good things about having commenced my foodservice career a long, long time ago is that the chefs under I whom I labored taught me everything made from scratch.  That was the benefit of having begun in the early 1970s, they taught me things that nowadays not many professionals know or bother to care about anymore whereas I glorify and worship the masters who taught me these things.  Baking delicious pumpkin pies from scratch, using fresh pumpkin when available, is one of the ultimate joys of my professional life and believes me; every customer who has ever savored a bite of one of my pies knew they were and still is, “special.”
 
 

Yield:  12-8” pies  / Mis-en-place: 2 hours:
 

 

Qty.
Measure
Item
Other
12
Each
8” pie shells (see below)
Unbaked
16
Each
Large AA eggs
 
8
#
Canned or cooked pumpkin, yams, sweet potatoes, or banana squash
1.5
Quarts
Granulated sugar
 
3
Tablespoons
Salt
 
2-2/3
Tablespoons
Ground cinnamon
 
2-2/3
Tablespoons
Ground ginger
 
1
Teaspoon
Ground cloves
 
1
Teaspoon
Ground mace
 
1
Teaspoon
Ground nutmeg
 
.25
Cup
Torani’s pumpkin spice syrup
 
8
12-oz. cans
Evaporated milk 
 
The Finish:
4
Batches
Fresh whipped cream (Recipe #1463)
 
Fresh mint sprigs
Rinsed

 

Method:

1.     Mis-en-place: have everything ready with which to work! The first thing to do is to prepare the pie dough below which will give you about four crusts:

 (#1446) ALL-PURPOSE PIE DOUGH

 

 

Yield: about 2.5# pie dough / Mis-en-place: about 45-60 minutes:
 
 
Qty.
Measure
Item
Other
 
2
Quarts
All-purpose flour
12-ounces
 
.25
Cup
Kosher salt
1-ounce
 
.75
Cup
Granulated sugar
1.5-ounces
 
3
#
Chilled Crisco shortening
 
 
.5
#
Cold butter, cut into tiny pieces
 
 
2
quarts
All-purpose flour
12-ounces
 
6-8
Cups
Ice water
 

 

Method:

  1. Combine the flour, salt, and sugar together in a bowl and stir to blend well. Be sure to put the first measure of flour on the bottom and the second on the top. 
  2. Work the shortening/butter into the flour mixture by rubbing it between the palms of your hands until both are about the size of small pebbles. 
  3. Form a “well” in the center of the dry goods and pour the ice water into its center.  Gradually fold the flour in from the sides of the bowl mixing constantly as you do this.  Should it be too STIFF, add a little extra water.
  4. Scoop the pie dough out onto a lightly floured surface and knead it until firm dough has formed.  Wrap it up tightly in plastic wrap and refrigerate for about 30 minutes.
  5. Divide the dough into TWELVE equal portions and then divide each one in HALF. Then, form each into a smooth round.  Refrigerate the dough for 10 minutes after wrapping it securely in plastic wrap before proceeding.  When time is up, roll out the rounds on a lightly floured, clean work surface until each is large enough to drape over a 9” pie pan.
  6. When ready, cover both pie dishes with the dough and fit it in by pressing on the sides and the bottom with your fingertips.  Crimp the dough along the upper edges to form a decorative border.  Place these crusts inside your FREEZER for the time being until called for.
 

    This classic pie dough is one you can use for most of your bakery needs: from making pies to cobblers, to strudels and quiche crusts, and whatever else you might require. 

    Pie Preparation:

    8.     Preheat standard oven to 425°F or a convection oven to 375°F.

    9.     Beat the eggs with the aid of an electric mixer equipped with a whip attachment until light and foamy; then, add the sugar and beat it in until you CREAM the mixture; then, add the remaining ingredients and blend well, taking care to scrape the sides of the bowl and paddle several times during mixing.

    10. Pour the mixture through a strainer to remove any lumps or stray bits of eggshells.    Bring the pie shells out of the freezer and place them atop a sheet pan lined with parchment paper.  Pour the filling into each shell up the rims, and then stop. 
     
     
    
    11. Place the sheet pan onto the middle oven rack and if using a convection oven, flip the fan “on” now.  Bake for 20 minutes; then lower the temperature by 50°F and continue baking another 40-45 minutes OR until a paring knife inserted into the center of each pie withdraws “cleanly.”
     
     
     
    
    12. Pull the sheet pan out of the oven, place atop a cooling rack and rest the pies; when completely cool, cover with wax paper and refrigerate.  Prepare the whipped cream NOW:

    (#1463) FRESH WHIPPED CREAM

     

    Everyone needs to know how to make fresh whipped cream from scratch: it is both better tasting and economical to buy a pint or a quart and whip one’s own.  The trick is in paying close attention to it when the peaks start to firm up as the difference between whipped cream and cement is about 10-20 seconds.  Always watch it and if in doubt, stop the mixer and both feel and taste it: see how it feels on your finger and in your mouth.  NEVER over-whip heavy cream as it is impossible to repair it.

    Yield:  about ONE quart  / Mis-en-place: 10 minutes:
     

     

    Qty.
    Measure
    Item
    Other
    1
    Quart
    Heavy cream
     
    2
    Cups
    Powdered sugar
     
    2
    Teaspoons
    Vanilla extract
     
    1
    Teaspoon
    Almond extract
     

     

    Method:

    13. Mis-en-place: 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.

    14. To top the pies, place the whipped cream into a large pastry bag equipped with a large star tip and then with an undulating, up-and-down rippling motion, pipe an ever-tightening circle of whipped cream until it comes to a point in the center of each pie.  They are now ready to serve, cut each pie into either six or eight slices, place on paper-doily-lined plates, accompany with a sprig of fresh mint, and serve.

    15. Wrap leftover pies with plastic wrap and refrigerate.  Label, date, and keep for no more than 3-4 days tops, try to use them well within that frame of time.

    This is an excellent pumpkin pie recipe, a must-have at all holiday times.
     
     
     
    
    --------------------------------------------

    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 will be thinking of all of you as we head eastward in a few days or a week on the way home to Europe.  I hope that we meet again when all is over and done and that we don’t meet oblivion on December 21, 2012.  Then again, the way things have been going lately, who knows, can it get any worse? Moreover, if aliens should invade the earth, they will need chefs to staff the prison camps for the humans they don’t send into slavery on the other side of the universe.  Of course, I say all of this in jest, you know; then again, nobody knows do they with the exception of Nostradamus! Take care and good luck!                                                      

    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 BLUE CHEER 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 a photo of 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 Sunday, November 25, 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, 1974 in Los Angeles, CA, created the original recipe whereas I adopted his and increased the quantity)

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