Wolfgang Puck BDFR1000 Use And Care Manual page 15

Double Blanched Garlic
4 servings
INGREDIENTS
3 heads garlic
Kosher salt
METHOD
1. Prepare an ice bath.
2. Separate the garlic into cloves and remove the ends of each clove.
3. Fill a small saucepan with water. Salt lightly and bring to a boil.
4. Carefully drop the whole cloves into the water and blanch for 30
seconds. Remove with a slotted spoon then immediately plunge into
the ice water to stop the cooking process. Repeat the process.
5. Drain the garlic and dry well. The peels should slip off easily.
6. Cut the garlic into slices and use as needed. (Yield: 3/4 to 1 cup)
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Apple Spring Rolls
4 servings
INGREDIENTS
6 small Granny Smith apples, 4 oz. each
1/3 cup sugar
6 tablespoons butter
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 vanilla bean
2 tablespoons Calvados brandy (optional substitute apple juice)
1 tablespoon sugar
1 teaspoon lemon juice
Pinch salt
1/2 cup raisins
1 package spring roll wrappers
Powdered sugar, for dusting
Cranberry Caramel Dipping Sauce (see recipe on page 30)
METHOD
1. Peel, core and cut apples into 1/2-inch squares.
2. In a 1-quart sauté pan over medium-high heat, add 1/3 cup sugar and
stir until caramelized. Add apples, butter, cinnamon, ginger, nutmeg,
scraped 1/2 vanilla bean, and brandy. Cook for 2 minutes, until tender.
Remove from heat then add 1 tablespoon sugar, the lemon juice and
pinch of salt.
3. Scoop out half of the apples with all of the liquid. Place in a food
processor and process until fairly smooth. Add raisins. Remove "apple
puree" from food processor and combine with remaining apples. Fold
together and reserve until ready to assemble spring rolls.
4. Place the spring roll wrappers on a flat surface with the point facing
you. Spoon 3 tablespoons of apple compote in a line 2 inches from
the bottom point. Fold up the spring roll.
5. Deep fry 2-3 rolls in 350°F oil for 2 minutes. Remove from oil then
place on paper towels to drain and repeat with remaining rolls.
6. Dust with powdered sugar then serve with Cranberry Caramel
Dipping Sauce.
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