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New York State
Assn of Manufacturing
Retail Bakers
Summer, 2019 Newsletter
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It Is Now Less Than Nine Months
To The
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The New York Mets
Pay Tribute to the
New York State Association of Bakers
On a beautiful warm August Summer evening between the scheduled doubleheader against the Marlins,
the New York State Officers were escorted on Citi Field and presented with a placque for their long standing civic commitment to the community they serve.
From left to right: Chairman of the Board Joseph Gifoli, Treasurer Ed Maher, Executive Assistant Mary Sydor, President Nick Stork, and Secretary Werner Simon.
For the past few years, President Nick Stork arranged to have a special gift given to those who attended the game. Two years ago it was a Mookie Wilson jersey.
Last year it was #31 Mike Piazza.
This year's gift, modeled by our own Ed Maher,
a Met's Baseball Cap.
If Nick can swing it, and next year we can get the pants, we will be fully outfitted and ready to start our own team.
The second game of the doubleheader was exciting, but
the
Amazings
were behind 4 to 2 in the 6th inning.
Next inning we had the basses loaded, and we were on our feet screaming for a home run a single, or a walk. And if the truth be told, we would have taken a wild pitch or a hit batter.
The
count
was
2 Balls and 2
Strikes
. Then came the next pitch;
we held
our
breath.
A big SWING
and
Strike 3.
Were we dismayed? Were we down and out?
NO! Not us!
The Mets held the Marlins to no runs the next inning. THEN our bats came alive. Three Home runs to put us in the lead.
The smiles got bigger!
With great confidence in our pitching staff, it was time to sample the food.
Strange, I don't see any food at that stand.
A great evening with great people and winning a double header. Does it get better?
Join us next year and see.
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As part of our longstanding commitment to support the next generation of bakers, our Scholarship Committee is currently reviewing requests for for financial aid assistance to those students in an approved program. For additional information on qualification requirements, please see below.
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New York State Bakers
Scholarship Applications
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Spotlight on New York State Members
In this
new feature of our Newsletter, today we introduce you to Joseph Gifoli.
In addition to being past President and currently Chairman of the Board, Joe is always out there willing to step in to whatever situation he is needed for.
Pictured below is Joe bringing his bat to the Mets game in case he was called upon to pinch hit. Fortunately it was not required.
MY STORY
For the "rest of the story" make sure to see our next issue.
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Blueberry Bread Tearaway
Dough Ingredients
- 1/2 cup warm water
- 1/2 cup warm milk
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1/4 cup sugar
- 1 egg
- 1/2 stick butter, melted + additional 4 tablespoons butter
- 3-3/4 cups flour
- 1 large wedge of brie, cut into bite sized chunks
Blueberry Compote Ingredients
- 1 (16 ounce) bag frozen blueberries
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1 sprig fresh rosemary
- 1/2 teaspoon pectin
Dough Instructions
- In the bowl of a standing mixer, combine water, milk, sugar, salt, and yeast. Stir gently until yeast is dissolved and allow mixture to sit for about 5 minutes.
- Add egg, 1/2 stick melted butter, and flour. Beat on low for 3 to 4 minutes (with dough hook attachment), or until all the ingredients come together.
- Stop the mixer as needed to scrape the sides and bottom of the mixing bowl. Once the dough has come together, beat on low speed for another 2 minutes. The dough will be smooth and elastic. (You can also turn dough out onto a lightly floured surface and knead by hand).
- Place dough in a well-oiled bowl, cover, and place in warm place to rise for about 1 hour (until doubled in size).
Blueberry Compote Instructions
- In a large pot over medium high heat, bring blueberries and sugar to a boil, stirring frequently. Reduce heat, bringing mixture to a simmer.
- Stir in lemon juice and pectin and rosemary sprig. Continue cooking mixture for another 10 minutes; remove pot from heat.
- Allow mixture to cool to room temperature. Discard rosemary.
- Pour mixture into a bowl or tupperware container, cover/seal, and refrigerate until ready to use.
- Mixture will thicken into a jam like consistency as it cools.
To Cook and Assemble the Bread
- Heat oven to 375°F and generously grease a loaf pan (or bundt pan) with oil or cooking spray. Melt 4 tablespoons butter in a shallow bowl or dish.
- Pinch off a tablespoon sized ball of dough and flatten/stretch by hand until you have a disc roughly 1/3-1/2 inch thick.
- Spoon 1 teaspoon chilled blueberry compote into the center of your dough disc, then top with a chunk of brie.
- Carefully fold your dough over the top of the blueberry/brie, and firmly pinch the seams closed.
- Roll filled dough gently between your hands to smooth out the seams and form a ball.
- Roll balls around in melted butter until coated, then place balls in greased pan.
- Keep forming and dipping balls until the bottom of your pan is covered with a single layer of balls.
- Repeat until you have a second layer of balls (all your dough should be used up after a second layer).
- Stick pan into oven and bake for 20 to 30 minutes, until the top of your loaf is golden brown.
- Let stand for ten minutes.
- Serve hot with leftover blueberry compote.
Credit U.S. Highbush Blueberry Council, www.blueberrytech.org; Thomas J. Payne Market Development. . Get the Real Blueberries™ Seal!
www.realblueberries.org
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Paul Sapienza- Independent Financial Services
Paul Sapienza
Independent Financial Services Representative
Specializing in Life Insurance, Retirement Planning,
Medicare Supplement and Advantage Plans.
Licensed by all Major Carriers
Complimentary Consultations
Paul Sapienza
516-647-2610
paulsapienza29@gmail.com
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Bakers Amusement Corner
Jokes, Quotes, etc!
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Up Coming Events
Nassau & Suffolk Bakers Meeting
When: Thursday, September 19, 2019
Where: Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
New York State Bakers Meeting
When: Thursday, September 19, 2019
Where: Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
Atlantic Bakery Expo
April 19 & 20th, 2020
Atlantic City Convention Center
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