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New York State
Assn of Manufacturing
Retail Bakers
Late Summer 2015 Newsletter |
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NYS Bakers Annual Mets Outing
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| | Click Here to See Duda's Home Run |
Well the thermometer hit 92 degrees and people were complaining about the heat and humidity, but we are bakers and those people have no idea what hot is until they spend a few hours prepping in the back of a shop with the ovens roaring. We finished our day and were off to Citi Field for our annual Mets game with our fellow NY Retail Bakers. This year was a little more special because for the first time in quite a few years, the Mets were actually in playoff contention and only three games behind the Washington Nationals.
We were not disappointed. In the first inning, with a runner on base, Lucas Duda came to the plate and hit a high, deep, screaming shot to right center field which was where we were seated. Several of our brave group lunged and attempted to bare hand this home run, but it bounced off of a chair in the 11th row and ricocheted back to the 5th where it was snatched out of the air by one our our bakers pictured above.
Since it was televised, we all got our 15 minutes of fame. Click on the link for the video above to see all of the action. The Mets added two more runs, Syndergaard struck out nine opposing batters and held San Diego scoreless , while we enjoyed a glorious night of fun, food and seeing old friends.
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Inter-County Bakers Open House
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SALON OF CULINARY ART!
Dear exhibitor,
Our147th Salon of Culinary Art, November 8th to 10th, is approaching and registrations are now open!
Come participate in the world's largest freelance culinary art exhibition, a judged exhibition featuring numerous food categories where you can showcase your unique craftsmanship and artistic talent to thousands of international members of the hospitality industry. Why not give yourself the chance to benefit from such exposure and win a prize!
When you apply, you will receive a 3 day pass toHX - The Hotel Experience (formerly International Hotel, Motel&Restaurant Show), a table for your exhibit, a certificate of participation and a complementary invitation to the awards ceremony.
This year's newest feature at the Salon is The Ultimate Cake Master Challenge, a live cake decorating competition! 6 candidates will compete in presenting the best tasting and decorated 3-tier cake. The first 3 winners will receive medals and cash prizes up to $1000 for the first place! Interested? Find out how you can enter this competition here!
Also, don't miss out on our highly educational live demonstrations that will take place on Monday, November 9th. So, please join us and enjoy the fun!
We wish you success in your participation at the Salon of Culinary Art and all future endeavors!
Société Culinaire Philanthropique
305 East 47th Street, Room 11B
New York, NY 10017
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BLUEBERRIES BLUEBERRIES BLUEBERRIES
BLUEBERRY-NECTARINE
CROSTATA
Blueberry-Nectarine Crostata
Ingredients Quantity
Pastry
All-purpose flour 2-1/4 cups
Sugar 1/4 cup
Ground cardamom 1/2 teaspo
Unsalted butter 1-1/2 sticks (about 6 ounces)
Cold water 3-1/2 to 4 tablespoons
Amaretti Cookie Crumbs 6 tablespoons
Filling
Blueberries 1 pint
Ripe nectarines, diced 2 cups
Sugar 3 tablespoons
Cornstarch 2 tablespoons
Egg (beaten with cream 1 yolk
Heavy cream 1 tablespoon
Coarse raw sugar 6 teaspoons
Combine the flour, sugar, cardamom and salt in a processor. Pulse to combine. Add butter and pulse to pea size. Sprinkle 3 tablespoons water over flour; process 3 to 4 seconds until starting to come together (if dough looks very sandy, add water and pulse a few more times until clumping but slightly loose). Turn out onto a large sheet of plastic wrap. Bring wrap up and cover top of dough; press to form 7-inch disk. Chill until cold.
Divide dough into 6 equal pieces. Roll out on lightly floured board to form 1/8-inch thick circles approximately 5-inches in diameter. Line a baking sheet with parchment paper; transfer circles to sheet. Spoon cookie crumbs into center of circles.
In a large bowl, gently toss blueberries, nectarines, sugar and cornstarch. Mound fruit evenly in center of each circle, leaving a 1-inch border around edge. Bring pastry up and over filling just to form a 1-inch border. Brush pastry lightly with egg mixture and sprinkle with sugar. Chill until cold.
Position oven rack in lower third of oven; heat to 425 F. Bake crostata 35 minutes until center lightly bubbles and crust is deep golden. Cool 15 minutes. Serve warm with gelato or lightly sweetened whipped cream.
Yield: 6 servings
Credit: U. S Highbush Blueberry Council, www.blueberrytech.org
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New York Life- Paul Sapienza
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Bakers Amusement Corner
Jokes, Quotes, etc!
Q: What does a shark eat for dinner?
A: Fish & Ships!
Q: How do bees get to school?
A: By school buzz!
Q: What did one math book say to the other?
A: Boy, do I have problems
Q: Science teacher's question: "when is the boiling point reached?
A: When my father sees my report card!
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Up Coming Events
Nassau & Suffolk Bakers Meeting
When: Wednesday, September 9th, 2015
Where: Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
New York State Board of Directors Meeting
When: Thursday, September 17th, 2015
Where: Platt Deutsche, Franklin Square, New York
Westchester Bakers Association is planning another Road Trip: date to be announced. Please contact Rosanne Rush at Cakeladee52@aol.com if you wish to join us.
RBA Road Show
When: Nov 1st & 2nd , 2015
Where: Culinary Institute of America
Hyde Park, NY
Atlantic Bakery Expo
April 3rd & 4th, 2016
Atlantic City Convention Hall
Atlantic City , NJ
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