The Dishrag Newsletter
Issue 281
 
July 24, 2012
IN THIS ISSUE
1.  Letter from the Editor vol. 91: The Future of the Pastry Chef
2.  The Product: Fair Trade, the Other Chocolate
3.  Inside Staff Meal at Dominique Ansel Bakery: Sweet and Savory
4.  Technique: Modernizing the Marshmallow
5.  The Weekly Mix: Bitters Sweet with a Pastry Chef
6.  Crush: Madeira, Wine's Friendly "Incredible Hulk"
7.  Cookbook Review: Desserts by Michel Roux
8.  Meet the Contestants! The 3rd Annual StarChefs.com International Pastry Competition
9.  Featured Video: Macarons with Pastry Master Pierre Hermé
10.  Apply to the 2012 Vitamix Challenge!
11.  Summers Heating and Speeding Up: Get Your ICC Tickets Now!
12.  Top 10 Jobs from JobFinder
13.  Featured Recipe: Apple Bobblehead from Pastry Chef Cynthia Wong of Empire State South - Atlanta, GA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
PreGel AMERICA  
PreGel AMERICA
Meet last year's winner, and this year's challengers: the 3rd Annual StarChefs.com International Pastry Competition.
Learn More >
Letter from the Editor  1. Letter from the Editor, vol 91: The Future of the Pastry Chef
Black is white, up is down: the changing world of the pastry chef.

Read More >

The Product  2. The Product: Fair Trade, the Other Chocolate
It ain't just ethics: the gritty, kinky, sensual appeal of fair trade chocolate.

Read More >

Inside Staff Meal at Herbsaint: Southern Traditions  3. Inside Staff Meal at Dominique Ansel Bakery: Sweet and Savory
Staff meal brings the savory to sweet at ICC presenter Dominique Ansel's NYC bakery.

Read More >

Technique  4. Technique: Modernizing the Marshmallow
Fluff 2.0: how 2012 ICC Presenter Shawn Gawle creates magic-by-marshmallow.

Read More >

The Weekly Mix  5. The Weekly Mix: Bitters Sweets with a Pastry Chef
Station-swapping 2012 ICC Presenter Plinio Sandalio brings a brief bartending career to his pastry creations at Carillon.

Read More >

Crush  6. Crush: Madeira, Wine's Friendly "Incredible Hulk"
The amazing pairability of a seemingly indestructible wine.

Read More >

Cookbook Review  7. Cookbook Review: Desserts by Michel Roux
Expert advice: dessert techniques and recipes from the chef-icon behind The Waterside Inn's three Michelin stars.

Read More >

Meet the Contestants  8. Meet the Contestants! The 3rd Annual StarChefs.com International Pastry Competition
Meet six of the 20 talents gearing up to compete in this year's StarChefs.com International Pastry Competition.

Read More >

Featured Video  9. Featured Video: Macarons with Pastry Master Pierre Hermé
If 2011 saw the macaron master do his thing, ICC 2012 won't be short on pastry perfectionists either: Michael Laiskonis, Shawn Gawle, Dominique Ansel, and more!

Watch Video >

2012 Vitamix Challenge  10. Apply to the 2012 Vitamix Challenge!
Vitamix to victory: send us a blend-friendly recipe for a chance to compete at ICC in the 2012 Vitamix Challenge.

Read More >
ICC 2012  11. Summers Heating and Speeding Up: Get Your ICC Tickets Now!
Top tier pastry talent, frank discussion among pastry game-changers, and the 3rd Annual StarChefs.com Pastry Competition: ICC 2012 is all kinds of sweet. Get your tickets now!

Read More >
Steelite  
Steelite
Forget Plating 101—Express Yourself with Steelite
Explore Steelite >
 12. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef
Rodizio Style of Service
Pampas
Palo Alto, CA

Apply Now >

Sous Chef
Great opportunity for top Indian restaurant in So. Calif.
Tamarind of London
Newport Beach, CA

Apply Now >

Executive Sous Chef

Acme Restaurant Seeks Experienced Executive Sous Chef
ACME
New York, NY

Apply Now >

Sous Chef
Work for World Renowned Chef Susur Lee
Lee Restaurant
Toronto, ON

Apply Now >

Line Cooks
Fatty Cue West Village is Hiring Cooks
Fatty Crew
New York, NY

Apply Now >

Line Cooks
Fine Dining Opportunity in Colorado
Grouse Mountain Grill
Beaver Creek Resort, CO

Apply Now >

General Managers
Seeking a motivated, enthusiastic, and hard working individual!
Church & Main
Burlington, VT

Apply Now >

Pastry Cook
Pastry Cook needed at top 25 Hotel
Capital Hotel
Little Rock, AR

Apply Now >

Executive Chef
Make your mark in the nation's capital
DC Based Restaurant Group
Washington DC

Apply Now >

Restaurant Manager
Restaurant Mgr. Needed for High End Restaurant
DJM Culinary Inc.
Chicago, IL

Apply Now >

 13. Featured Recipe: Apple Bobblehead
from Pastry Chef Cynthia Wong of Empire State South – Atlanta, GA

View it Now >

Adapted by StarChefs.com
July 2012

Yield: 6 servings

INGREDIENTS:
Muscadine Sorbet:
500 grams muscadine grapes, washed, halved, and seeded
200 grams granulated sugar, plus extra
1/8 teaspoon ascorbic acid
Lemon juice

Apple Chips:
100 grams sugar
½ cup water
1/8 teaspoon ascorbic acid
4 Yates apples

Cava Gelée:
Nonstick cooking spray
5 sheets gelatin
½ cup cold apple juice
1½ cups cava, very cold (from a new, unopened bottle)
Apple Bobblehead
Waring Commerical

METHOD:
For the Muscadine Sorbet:
Place the mucadines in a large bowl with the sugar, mashing the muscadines as you add them, and stirring as you go along. Add the ascorbic acid to the mixture. Process the muscadines and sugar in batches in a blender. Pour the processed fruit into an ice bath to cool quickly. Rest for 1 hour. Pass the muscadine mixture through a chinois, pressing gently on the skins. Discard the skins. Taste the mixture and season with lemon juice or sugar as needed. Chill overnight and process in a batch freezer, or freeze solid and pacotize.

For the Apple Chips:
In a small saucepot over medium heat, combine the sugar and water, heating until the sugar is completely dissolved. Stir in the ascorbic acid. Cool completely. Using an electric slicer, slice the apples as thinly as possible, dropping them into the syrup as you go. Leave the apple slices to soak in the syrup for 1 hour. Meanwhile, preheat the oven to 200°F and line a baking sheet with a non-stick baking mat. Remove the apple slices from the syrup one at a time; drain and gently pat them dry on paper towels. Reserve the syrup cold. Place apple slices onto the mat and bake until dry and firm, but have not begun to color, about 15 minutes. While they are still hot, gently peel them off the mat.

For the Cava Gelée:
Lightly spray a half sheet pan with nonstick cooking spray. Line the pan with plastic wrap. Set in the freezer to get very cold. Soak the gelatin sheets in ¼ cup of the apple juice. Heat the gelatin and apple juice over very low heat and cook gently to dissolve. Working quickly, stir in the remaining ¼ cup cold apple juice and ½ cup reserved syrup.

Pour mixture into the chilled pan. As quickly as you can, open the cava, measure out 1½ cups, and pour into the pan in the freezer. Leave the pan in the freezer for no more than 15 minutes. Transfer to the refrigerator and hold until needed.

To Assemble and Serve:

Once the Cava Gelée is fully set, cut out rounds, using a cutter just a little smaller than the apple chips.  Dab a small blob of Cava Gelée on a dessert plate. Gently press one Apple Chip on the jelly, using it as glue to anchor the chip to the plate. Using a small offset spatula or thin, flexible knife, remove a slice of Cava Gelée from the pan and place it on top of the Apple Chip (making sure it is flat). Place another Apple Chip on top of the Gelée slice. Top this second chip with another slice of Gelée. Repeat this process to make a stack of four Gelée layers with five Apple Chips. Use the remaining Apple Chips and Cava Gelée to create five more stacks. Serve with a quenelle of Muscadine Sorbet.
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