KINGS

http://www.nbc.com/Kings/index.shtml

Pastry Chef to the King

Some Fun News

I have a tiny role in the new and upcoming NBC series called Kings. Click on the above link to preview this new NBC series.

I must prepare Croissants for the King and his family. I was in one scene Monday, October 27th, bringing the croissants to the King and Queen's breakfast table.
It only took 8 takes. On one of the takes, I dropped one of the croissants. It was a 9 hour day; I loved it.

Next week I have to actually make dough, roll it out, form the croissants, bake them and present them and this is all on camera. Of course we are going to fast forward the procedures. Croissants take near a day and a half.

I have a special chef's jacket in a dark rust color. When I came on set, there had to be 30 crew and actors. When the director saw me he said. So you're
Ed- Hey everybody this is Ed a real Pastry Chef and this is his debut! Cool, Right! Than I said, not only is this my debut, I grew you about 10 blocks from here. The studios is in Greenpoint Brooklyn.

I will keep you posted on new but short career.

Happy Halloween

Greetings

I am finally back working on my Blog which I started in March, with the concept to share with you all my experiences in the culinary world, especially during my career at New York's finest Mexican Restaurants City "Zarela".

Since than I have been freelancing, working on my Pastry dessert book, and now this Blog. I also did a gig at a hot restaurant called 44 X Hell's Kitchen in the middle of the Theater district. Developed breads for a Spanish Tapas restaurant, called Jardi in Jackson Heights.

In my first posting, I talked about the Holy Trinity plus One; chocolate, canela, vanilla, and plus one chili.These were my foundation blocks of flavors for my pastry creations.

My research into the origins of these foundation blocks has yield a wealth of history and legend; their ancient connections to the Aztec Gods. I hope to share these discoveries in my next posting, starting with vanilla.

But it is now that wonderful season of magnificent foliage displays, crisp chilly mornings, and best of all- Halloween and El Dia Los Muertos.

It is Autumn!

It is a time for ghosts and spirits, jack-0'lanterns, wild colorful costumes, trick or treating and it is also the time to honor our departed. It is All Souls' Day and All Saints' Day.

Halloween and Day of the Dead share some common ground; they both come from early cultures' beliefs about death that later mixed with Christianity. Both their beliefs are based on the idea that the spirits return at this time of year.

Halloween customs stem from the idea that the spirits are malevolent, and one must disguised themselves to stay safe; whereas Day of the Dead welcome home the spirits as family members that one has not seen in a year.

In this posting I would like to share with you some of the history and
meaning of these two ancient celebrations.

Also, I hope you will try and enjoy the recipes I have included.

Short History of Halloween

Samhain

Halloween has its origins in the ancient Celtic festival known as Samhain, and is celebrated at the end of the harvest season in Gaelic culture. It was used by ancient pagans to take stock of supplies and slaughter livestock for winter stores. The ancient Gaels believed that October 31st is the day the boundaries between the living and the dead dissolves and the dead become dangerous for the living bringing with them all kinds of problems, such as sickness and damaged crops. Bonfires' were built, costumes and masks were worn in an attempt to mimic the evil spirits or placate them, to hide from them.

The term Halloween is shortened from All Hallows' Even (both "even and eve" are abbreviations of "evening:, but Halloween gets its "n"from even). It was a day of religious festivities in various northern European pagan traditions, until Popes Gregory III and IV moved the old Christian feast of All Saints' Day from May 13 to November 1st.

Jack-o'lantern

In America the carved punpkin with a lit candle inside is Halloweens' most prominent symbol, and is commonly called a jack-o'-lantern. These lanterns originated in Europe and were first carved from a turnip or rutabaga.

The Celts believed the head was the most powerful part of the human body, and contained the spirit of knowledge, used the head of the vegetable to frighten off any superstitions.

The name jack-o'lantern comes from the Irish legend of Stingy Jack, a greedy, gambling hard-drinking old farmer who tricked the devil into climbing into a tree and trapped him there by carving a cross into the tree trunk. The devil in revenge placed a curse on Jack, condemning him to forever wander the earth at night with only the light he had; a candle inside of a hollowed turnip

. Pumpkins took the place of turnips, since they were so available in American, and their size made them easier to carve, this was around the mid 19th century.

Mexico Day of the Dead

El Dia De Los Muertos (Day of the Dead)

From the remote islands of Michoacan to Mexico City between October 31st and November 2nd people busily prepare for a spectacular, perhaps even bizarre celebration to honor those who have passed "El Dia De Los Muertos". It might sound morbid and somber, but it is not; it is a festive and colorful holiday celebrating life of the returning spirits.

In pre-Hispanic times the dead were buried close to family homes and great emphasis was spent on maintaining ties with the departed ancestors, who were believed to continue to exist on a different plane

. The old religions of Mexico saw death as only one cycle of being which was endless; as was the universe which dies and is reborn again and again.

This celebration combines pre-Hispanic Indian beliefs coupled with Catholic traditions of Medieval Spain, thus All Soul's and All Saints' Day practices were commingled with the pre-Hispanic beliefs and customs giving life to the "Day of the Dead" in Mexico.

It is the belief that the spirits return to the earth for one day a year to be with their families. The spirits of babies and children who have died (called angelitos, "little Angels") arrive on October 31st at midnight, and waiting for them on altars are their favorite sweets, toys and flowers. By noon November 1st they leave and the souls of the departed adults begin to return.

These spirits are greeted with offerings (Ofrendas) of food and the earthly things they enjoyed in life. Other item placed on the altar include sugar skulls,
often with the person's name inscribed on the top. Pan de muerto a special sweet bread made especially for the season. Many candles, portraits of the departed and garlands of cempasuchil (Marigolds) which bloom this time of year and has a special fragrance lending itself to the altar and celebrations.

Entire families wash the tombstones of their departed and decorate them with garlands of marigolds, and the beloved calla lilies, daisies and hollyhocks and baby breathe.

It is a day steeped in history and legend and is celebrated in one form or another throughout the world by different cultures in different ways, but all remembering and honoring their ancestors.

Some Fall & Halloween Recipes

Butterfinger Caramel Apples

6 wooden craft sticks (found in cake decorating or hobby shops)
6 tart apples (Granny Smith's or use 12 crab apples)
1 package Kraft caramels (the bag usually
contains the craft sticks)
2 tablespoons water
2 NESTLE BUTTERFINGER Candy Bars (chopped)

1. Line tray or baking sheet with wax paper. Insert 1 wooden craft stick into stem end of apple.
2. Microwave caramels and water in large, microwave-safe bowl on HIGH
3. (100%) power for 2 minutes; stir. Microwave at additional 10- to 20- second intervals, stirring until smooth.
4. Dip each apple in melted caramel; scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped Butterfinger, then place on prepared tray.
5. Refrigerate for 45 minutes or until set. Store apples in refrigerator in airtight container. Apples are best if they are served the same day as they are prepared.

Note: If caramel becomes firm, return to microwave oven for 20 to 30 seconds or until dipping consistency.

Spicy Pumpkin Cup Cake
with Cream Cheese Frosting

Yield: 18 regular (1/2 cup Muffin Cups)

For Cake:
Cooking Spray
2 cups cake flour (not self rising)
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (l stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 large eggs
1/2 cup milk
1 cup canned solid pack pumpkin
1/2 cup chopped walnuts.

For Frosting:
1 cups (2 stick) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
3 tablespoons dark molasses
1 tablespoon vanilla extract
1 1/2 teaspoons grated orange zest
2 8-ounce packages chilled cream cheese

Garnish: Walnuts or Fun Halloween candies

Method:

Make Cakes:

• Heat oven to 350 degrees F.Line a three 1/2 cup muffin tins with paper or foil liners. If not using liners, spray with cooking spray.
• Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt into medium bowl; sift agian.
• Using electric mixer beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs one at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. (starting with flour and ending with flour). Beat in pumpkin. Fold in walnuts.
• Fill each cup with 3/4 cup batter. Bake cupcakes until tester inserted into center comes out clean, about 20 to 25 minutes.
• Cool cake in pans on racks 10 minutes. Turn cupcakes out onto racks. Cool completely.

Make Frosting;

• Beat butter, brown sugar, molasses, vanilla and orange zest in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over, beat to blend.

Assemble:

• Top each cooled cupcake with about 1/4 cup of icing; using a small spatula or butter knife, swirl icing decoratively. Top with chopped walnuts or fun Halloween candies.

Mexican Candied Pumpkin and Syrup

1 1/2 cups water
1 cup packed brown sugar (or 6 ounces of pilocino- Mexican brown sugar)
1 large Mexican cinnamon stick (or 3 regular sticks)
1 /2 pound fresh pumpkin, peeled and cut into 2-inch squares

1/2 cup heavy cream (optional)

Chef's Note: Mexican cinnamon (canela) and pilocino can be found in Latin markets.

• In a small saucepan combine water, brown sugar and canela. Bring to a boil and cook until liquid has reduced about one-quarter and a light syrup forms about 15 minutes.
• Add the pumpkin, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes
• Remove the pumpkin from the syrup with a slotted spoon and store the pumpkin and syrup separately.

As a warm sauce:

• Combine the pumpkin and syrup in a small sauce pan and reheat over low heat, add the heavy cream just before serving..

Serve cold over ice cream or rice pudding or serve warm over pancakes or waffles.

DELICIOUS!

Enjoy the recipes
Let me know if you made them
Ed

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