Wolfgang Puck BDFR0070 Operations Instructions download pdf (Page 18)

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)

Recipe courtesy Wolfgang Puck

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 next page).

Recipe courtesy Wolfgang Puck

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Wolfgang Puck BDFR0070 Operations Instructions Page 18

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