Quarterly Newsletter Published by Michael's Cookies, Inc.
Issue No. 6
Fall 2000
Spotlight On The Stars
Gale OMalley
Executive Pastry Chef
Originally from New
Hampshire, Executive Pastry
Chef OMalley has earned
many awards since graduating
from the Culinary
Institute of America.
He was the first Americantrained
and youngest chef to
be awarded the Medal of the
French Government, the
most prestigious award presented
to a chef in the United States. Other awards
include 2 gold medals as a member of the United
States Culinary Olympic team in 1980; gold medals
in pastry in Basel Switzerland; a silver medal at the
1984 Culinary Olympics and over 30 first and
grand prizes at pastry competitions from Boston to
Honolulu.
For nearly 10 years Chef OMalley enjoyed looking
out on Central Park as his creations were served to
luminaries from the far flung corners of the globe
while he was the Executive Pastry Chef at the
famous Plaza hotel in New York. A 1985 transition
to the rambling 2500 room Hilton Hawaiian
Village brought a life long dream to reality, supervising
the training of 24 pastry and dinner cook
apprentices during his 14 1/2 year tenure. He was
nominated as Western Regional Chef of the Year
from Honolulu by the Chefs de Cuisine
Association. In July of this year, Gale was appointed
Executive Pastry Chef at Americas famed
Greenbrier in White Sulphur Springs, W. VA. His
pastry delights can be viewed frequently on the
Great Chefs television series, in cookbooks and
trade publication.
Recipe Round-Up
Pavlova
The Down Under (Aussie) dessert which folklore
says was created and named for the famed
Russian ballerina Anna Pavlova by Herbert
Sachse, chef at the Esplanade Hotel in Perth in
1935.
- 4 room temperature egg whites
- Pinch salt
- 1 cup, plus 2 tbs. superfine sugar
- 2 tsp. cornstarch
- 1 tsp. white vinegar
- Few drops vanilla extract
- 1 1.2 cups heavy cream
- 3 cups strawberries, hulled and quartered
- Pulp of 2 passion fruits
Preheat oven to 350 degrees. Line a baking
sheet with parchment paper, then trace 10h circle
on the paper. Put egg whites and salt in a
clean bowl and whisk and beat on medium-low
speed until frothy, about 2 minutes. Increase
speed to medium-high and beat until whites form
stiff but not dry peaks. Gradually add sugar
while whisking, then increase speed to high and
beat until stiff and glossy. Sprinkle cornstarch,
vinegar and vanilla over whites, then gently fold
in.
Fill traced circle with meringue, smoothing top
and sides. Put meringue in middle of oven and
reduce heat to 300 degrees. Bake for 1 hour.
Turn off oven and leave meringue inside until
completely cool, about 4 hours.
Remove paper and place meringue on a cake
platter. Whip cream to soft peaks, then pile on
top of the meringue. Arrange cut fruit over
whipped cream, then spoon on the passion fruit
pulp. Slice into wedges and serve.
Click here to download PDF with more information.
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