Popular Posts

Saturday, November 17, 2012

“Special Menus Index, Part LXX: Thanksgiving 2012 Dinner Menu—Fabulous Bakery Desserts features Classic Russian Romanoff Custard with an Orange-Vodka Sauce” by Chef Elmer K. “the Hooter” Hootenstein



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 second album, “The Buffalo Springfield Again,” appeared on record store shelves in 1967 and was another great album by a talented but troubled band that would be around for one more actual release as a group. 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 36 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 Elmer K. “the Hooter” Hootenstein

END Commentary 11-18-2012

Copyright © 2012 by MHB Productions

Word Count: 1,628.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, November 18, 2012 by Chef Elmer K. “the Hooter” Hootenstein





SPECIAL MENUS INDEX, PART LXX

Special Menus Index, Part LXX: Thanksgiving 2012 Dinner Menu—Fabulous Bakery Desserts features Classic Russian Romanoff Custard with an Orange-Vodka Sauce” by Chef Elmer K. “the Hooter” Hootenstein



Bakersfield, CA, 11-18-2012 Su: We are at the end of the week and that means it’s going to be short and sweet today in more ways than one as I am going to give you (1) a short blog and (2) it’s sweet and somewhat short (of ingredients).  We are making a variation on custards, one of the classic egg-based desserts that combine milk, eggs, sugar, and flavorings together in a suspension of sorts that is light and creamy.  I love making desserts and this is between the better ones in which, I have, and one I believe that all of you are going to enjoy.   We have done many different desserts here at the Elemental News of the Day and you can bet that whatever it is we do, that’s it’s going to be the best of the best.  I mean, what could be better than that, my friends?

Here is the menu for this year’s holiday, which, by the way, takes place NEXT week on Thursday, November 22, 2012:

THANKSGIVING 2012 DINNER MENU

LE MENU:

I.                #1701 Cranberry Gelatin Salad

II.              #1702 Fruit Slaw with Fruit Dressing

III.            #1703 Sea Foam Salad

IV.            #1704 Cream of Red Potato Soup with Chives

V.              #1705 Roasted Turkey with Maple-Orange Glaze

VI.            #958 Turkey Dressing with Wild Rice

VII.         #1705 Turkey Gravy II

VIII.       #847 English Roasted Potatoes

IX.            #1025 Sauteed Red Swiss Chard

X.              #931 Huntsman’s Pilaf

XI.            #1710 Rosemary Brussels Sprouts and Carrots

XII.          #0134 Buckwheat Fantans

XIII.       #1706 Russian Romanoff Custard with Whipped Cream

This custard is much like any other custard and should always be cooked encased in a water bath so that it doesn’t separate or begin weeping, both unpleasant attributes that professional chefs always attempt to avoid.   Always note that it’s important to strain all custards so that the egg whites or albumin does not clump up in unattractive blotchy patterns, something that we definitely don’t want to see in a finished product.   Sure, you can cover it with lots of whipped cream but you have to be able to live with yourself at the end of the day. 

Here is the dessert recipe:

 (#1706) RUSSIAN ROMANOFF CUSTARD



Custards are among the classier desserts one can offer on any function and generally, most people enjoy eating them, especially when they are innovative such as this classic Russian Romanoff Custard with an Orange-Vodka Sauce.   Keep this one on hand in your recipe books, as you will use it many times.

Yield:  one quart / Mis-en-place: 1.5-2 hours:




Qty.
Measure
Item
Other
6
Large
Eggs

1
Cup
Granulated sugar

.125
Teaspoon
Salt

2.5
Teaspoons
Ground nutmeg

.125
Teaspoon
Ground cinnamon

1
Tablespoon
Vanilla extract

1
Quart
Whole milk

Additional ground nutmeg

Additional ground cinnamon

The Orange Sauce:
1
Cup
Orange juice

.5
Cup
Granulated sugar

1
Tablespoon
Clear gel or cornstarch

1
Teaspoon
Vodka

2
Teaspoons
Lemon flavoring

2
Teaspoons
Almond extract




Method:

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


2.     Crack eggs into a mixing bowl outfitted with a whip and beat until foamy. Add the next five ingredients and mix the ingredients together well; then, add the milk and continue mixing for a couple more minutes.  As you are doing this, preheat standard oven to 375°F or convection oven to 325°F and also place a pot with two quarts of water in it on a high flame and bring to a boil. 

3.     Pour the custard through a fine-meshed sieve into a six-cup casserole dish.  When the oven is hot, place a bake dish larger than the one you are using on the middle oven rack and then the casserole dish in the middle of the pan. Pour some of the hot water into the sheet pan so that it comes halfway up the sides to form a water bath and discard the rest of the water.  The idea is the water will keep the custard from scorching or curdling and this works out fine.

4.     Bake about 45-60 minutes or until a paring knife blade inserted into the center of the custard comes up clean.  When this happens, remove the custard and place it on a wire rack to cool. As it cools, it will set up and become firmer. When it is cool, place it inside the refrigerator to chill all the way.  Allow a couple of hours before dishing it up.

5.     While it bakes, combine the ingredients for the sauce together by doing the following: place the orange juice atop the stove in a small saucepot and heat to a simmer.  Meanwhile, combine the sugar and clear gel (or cornstarch) together in the bowl of an electric mixer and blend. 

6.     When the orange juice is hot, begin pouring it into the dry ingredients and mix well.  Force it through a fine-meshed sieve back into the saucepot and bring to a boil over high flame.  If it is too thick, add additional orange juice and if too thin, reduce it over low heat once it has boiled.  Add the flavoring agents to it and clarify the sauce, then, it is ready to use.

7.     Serve the custard in individual serving dishes and top with orange sauce.  Then, using a pastry bag equipped with a large star tip, top the custard with the following:

(#1587) WHIPPED CREAM II



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+ cups / Mis-en-place: 10 minutes:


Kitchen Aid Whip Attachment: use to make whipped cream.
Qty.
Measure
Item
Other
2
Cups
Heavy whipping cream

.5
Cup
Confectioners’ or powdered sugar

2
Tablespoons
Triple sec liqueur

.5
Teaspoon
Meyer’s light rum

1
Tablespoon
Vanilla extract


Torani’s Syrups: the Best in the World.

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.
Torani’s French Vanilla Syrup: use this for a delightful change of pace!
 
This is a good whipped cream recipe to have on hand and this is a tasty change of pace from ordinary custards.   I use it during holiday functions and it is always very popular.
Serving Suggestion: try this presentation for style.



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

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!

          That’s it for me, so I am off to my Alaskan Vacation as soon as I arrive home, collect the family, head for the airport, and get the heck out of dodge.   I forgot to wish Cheryl La Tigre a happy birthday yesterday so here it goes, Happy Birthday my dear, God Bless ya, I hope you had a great time last night.  Anyhow, I will see all of you next time around—if the world is still in existence, that is—sometime in 2013.  Right now, that seems like a long ways off but then again, if we have but 36 or 37 days left to go, it’s not a great deal of time.  I guess we shall see what we shall see, eh?                                                 

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!

Elmer K. Hootenstein

Elmer K. Hootenstein

CWC, ACF, the Golden State Chefs’ Association

________________________________________________________________________
This is I in a group shot that was a collage on a chef's magazine cover from the 1980's. They took this picture of me in the mid 1970's when I was working as a Food and Beverage Director at a hotel in Fresno, California. I later came to Washington State where I met Stinkbug in the WSCA. We have been friends ever since.





The Hooter writes from Los Angeles, CA.

---30---

The END Commentary for Sunday, November 18, 2012 by Chef Elmer K. “the Hooter” Hootenstein



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 Elmer K. “the Hooter” Hootenstein wrote this original essay.



Recipe created by Chef Elmer K. “the Hooter” Hootenstein on November 21, 1982 in Bakersfield, 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: THE HOOTER

NEXT WEEK: CHEF FRITZ SCHLEPENDRECHT♂

STINKBUG AT THE COUNTDOWN TO THE END DAYS

This is #0030, a 12” x 16" original oil painting by Beverly Carrick entitled, “Late Afternoon Sun." 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 © 11-11-2012, 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:

The Hooter, Special Menus, BUFFALO SPRINGFIELD, Fabulous Bakery Recipes,  Holiday Foods, Holiday Traditions, Gourmet Cooking, Thanksgiving Menu, Puddings and Custards, Classic Desserts, Creamy Desserts, Delicious Desserts, Refrigerator Desserts,


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!








THE HOOTER
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 “THE BUFFALO SPRINGFIELD AGAIN” 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!