36 INCH MICROWAVE VENT HOOD

Process: An Improviser's Journey

Author, teacher, and improviser Michael Gellman was given a mission by Del Close himself: “[T]o create improvised one-act plays of literary quality from scratch.” Already steeped in the world of improvisation, he took it upon himself to do this, in the form of a class for other improvisers in which they would build the skills necessary to execute such a seemingly tall order. Scruggs and Gellman’s book, modeled after Stanislavski’s timeless An Actor Prepares, follows a fictional young actor taking Gellman’s real-life class.
Scruggs and Gellman introduce readers to Geoff, who has just moved to Chicago to pursue acting. He undergoes the standard trials of audition and rejection before he takes the advice of a fellow actor and turns to improv classes at Second City. At first, Geoff thinks improvisation is about laughs and loosening up, but he soon learns that it is a powerful tool as well as an end in itself. Through Geoff’s eyes, the book introduces readers to key tenets of improvisation: concentration, visualization, focus, object work, being in the moment, and the crucial “yes, and.” His experiences with the basics of improvisation do serve to get him a few roles, but his real breakthrough comes when he signs up for an improvised one-act class with Michael Gellman. He and his classmates arrive unprepared for the challenge, but with Gellman’s prompts and advice, they slowly move through process to performance over the course of three seasons in Chicago. The class culminates with their final project: a completely improvised one-act play performed in front of a live audience.

I'm happy to say that my maple rum concoction was delicous. It was rich, but, so so good. The vegans and non-vegans alike seemed very happy with it. I'd definately make it again for a special occation...right now I'm thinking it should be Christmas dessert because that would mean I can make it (and eat it!) again in a few weeks.

This might look like an unbearably long process, but it's really not too bad. Enjoy!

Maple Rum Cake


Stage One: Bake a Cake



2 “eggs” worth of egg replacer
2 ? cups unbleached white flour
2 ? teaspoons baking powder
? teaspoon salt
1 ? cup sugar
? cup room temp. margarine
1 ? cup soymilk
1 ? teaspoons vanilla

Set oven to 375.

Mix up egg replacer and set aside (I use Energy Egg Replacer. As it sits, it will gel up a little, you want it to have thickened like that before adding it to the batter.)

Shift the dry ingredients together and set aside

In a separate large bowl, cream the sugar and margarine. (This is easiest if the margarine is room temp. Use a fork and mash the sugar and margarine together until smooth) Add the vanilla when smooth.

Alternate between adding the wet ingredients (soymilk and egg replacer) and the dry mixture to the creamed margarine, stirring it all in until the batter is smooth.

Pour into one oiled pan or divide the batter between two pans and bake for 35-40 minutes (less if the batter is divided between two pans, more like 30 mins.)

When a fork comes out clean, remove from oven and set on a rack to cook in the pan for about 10 mins. Then gently tap the sides and bottom of the pan to loosen the cake before inverting it on a cooling rack. Allow to cool completely before frosting (a cake can hold heat inside of it for longer than you might think. If you frost before it’s completely cooled the frosting is likely to melt and it will generally be harder to get nice smooth coverage.)

If you’ve made one cake, cut it in half. I do this by gently pulling unflavored dental floss through the cake. It tends to give me an evener cut than if I do it with a knife.

Stage Two: Rum.

? cup maple syrup
2-3 Tablespoons dark rum (I used 2 this time, I’d use 3 next for a slightly stronger flavor)

In a small saucepan heat the maple syrup to boiling. When it reaches a boil, remove from heat and stir in the rum.

With a pastry brush (grab one for a buck at the store—they are very useful for baking, and brushing oil on for grilling, broiling, etc.) brush the maple rum mixture onto the sides and tops of the cake. Continue brushing it on until all the mixture has been used up.


Stage Three: “Buttercream”

1 cup margarine (typically I used a hydrogenated margarine like Willow Run, but I used Earth Balance “Buttery Sticks” this time with good results)
1 16oz. bag of powdered sugar
1 teaspoon vanilla
a little dash of rum
maple syrup added until smooth

Combine margarine, powdered sugar, vanilla and rum in a food processor and mix (I’ve used a blender too—harder, but you can get it to work.) Slowly add maple syrup until the mixture is smooth, spreadable, but still stiff.

Spread the buttercream on top of one of the cakes and then set the other half on top of it. Continue frosting the tops and sides. It is best to frost right after you’ve mixed up the buttercream. I use a butter knife and smooth it on evenly. Set some buttercream aside for decorations if desired.

Stage Four: Chill

Put the frosted cake in the freezer for an hour.

Stage Five: Ganache

About 10 minutes before taking the cake out of the freezer make the ganache.

? cup chocolate chips
? cup soymilk

Melt the chocolate chips. This can be done over the stove by heating up water in one saucepan and resting another saucepan with the chocolate in the hot water or the chocolate can be melted in a microwave.

With a fork, mix the chocolate until completely melted and smooth.

Slowly add the soymilk to the chocolate and stir until smooth.

Allow the mixture to cool slightly.

Stage Six: Final Touches

Remove the cake from the freezer. Carefully pour the ganache onto the center of the cake. As it pools it should spread itself out pretty evenly and drip down the sides of the cake, if not, you can help it along by spreading it with a butter knife or spatula.

Allow the ganache to firm before adding any final decorations.

Please use a kitchen scale to weigh out ingredients!!

SHELLS
•180 grams sifted powdered sugar
•100 grams sifted almond meal
•1 teaspoon of Cream of Tartar
•1 teaspoon of Pumpkin Pie Spice
•100 grams egg whites
•40 grams Granulated Sugar
•pinch of salt
•Orange powdered food coloring (optional)
•Crushed graham crackers (optional)

1. Weigh about 120grams of almond meal, sift into a large mixing bowl, and weigh the sifted almond meal again. You should have 100 grams of sifted almond meal.
2. Sift 180 grams of powdered sugar into the sifted almond meal.
3. Add your teaspoon of cream of tartar and Pumpkin Pie Spice, and then whisk to give them a good, even mix. Set aside.
4. Measure 100 grams of egg whites (I used egg whites from a carton, and had no problems.) Put in a microwave safe bowl and microwave it for 10 seconds. This will mimic the aging process and put the eggs at a good temperature to whisk.
5. Beat your egg whites with a pinch of salt. When it starts to get bubbly, slowly add your 40 grams of granulated sugar. Add powdered food coloring. Beat until you get stiff peaks. It should be thick enough so that when you turn your bowl to the side, it should very slowly move. Make sure they are nice and glossy.
6. Fold half the dry ingredients into the egg whites, just until it is somewhat incorporated. Fold in the rest until well incorporated. You should try to stay under 50 folds, and do not mix or beat this mixture. You should have a thick, gummy, gooey texture. It will be sticky.
7. Preheat your oven to about 350 F. Your oven temperature may differ. Keep your oven heated for 30 minutes. While your oven is heating up, pipe these onto silicone-treated parchment paper about 1-1.5 inches large, and leave at least 1 inch in between. You do not want these to stick together.
8. Set aside your macarons to rest for about 30 minutes to 1 hour, depending on the humidity. While they are resting, you can garnish them with crushed Graham Cracker crumbs. I opted not to. When your shells have skins formed and are not sticky at all to the touch, you are ready to bake.
9. Turn down your heat to 300 F and put your macarons into the oven, on the middle rack. Do one baking sheet at a time. Do not open your oven door while they are baking to ensure stable temperature. Bake for 12-14 minutes, and let them cool. Your macarons should peel off the parchment clean and easily.

PUMPKIN CREAM CHEESE FILLING
•120 grams Cream Cheese at room temperature
•120 grams of canned pumpkin
•1/2 cup powdered sugar

Mix ingredients together until soft and smooth. Pipe or spoon onto cooled shell and sandwich together!

A GOOD MACARON:
•Has "feet" on the bottoms. They should form about halfway through the baking process.
•Has an egg-shell like smooth, hard outer crust, with an airy, gooey inside. They should not be hollow inside.
•Should not crumble when you bite into it.

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