Wolfgang Puck BDFR0020 Bistro collection Manual page 16

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. Fill a
small saucepan with water. Salt lightly and bring to a boil. Carefully drop the
whole cloves into the water and blanch for 30 seconds. Remove with a
slotted spoon and immediately plunge into the ice water to stop the cooking
process. Repeat the process. Drain the garlic and dry it well. The peels
should slip off easily.
3 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
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; 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
and 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° oil for 2 minutes. Remove from oil, place on paper
towels to drain. Dust with powdered sugar. Serve with Cranberry Caramel
Dipping Sauce (recipe on page 30).
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