Wolfgang Puck BDFR0070 Operations Instructions download pdf (Page 19)

Cranberry Caramel Dipping Sauce

4 servings

INGREDIENTS

1 cup sugar

4 tablespoons water

1 teaspoon lemon

1/4 cup orange

8 oz. cranberry juice

1 star anise

METHOD

1. In a quart saucepot combine the sugar, water, and lemon juice.

Stir until dissolved.

2. Place over a medium heat cook until blond in color. Meanwhile, pour

the cranberry juice and star anise in a small saucepot.

3. Place over medium heat and stir, reducing to 1/2 cup. When the

sugar mixture reaches blond color, remove from heat and add the

reduced cranberry juice.

Recipe courtesy Wolfgang Puck

Funnel Cake

4 servings

INGREDIENTS

1 large egg, room temperature

3/4 cup milk, room temperature

1 1/2 cups Bisquick® baking mix

2 tablespoons sugar

Powdered sugar, for dusting

Oil, for frying

METHOD

1. Preheat oil in Deep Fryer to 375°.

2. Beat egg and milk together. Add the Bisquick and sugar to egg

mixture, beating until smooth.

3. When the temperature in the Fryer is 375°, open lid. The basket

should be in the lowered position.

4. Pour batter into a funnel while your thumb is covering the bottom

opening. Remove thumb and drop batter into hot oil using a circular

motion to form spirals about 4 inches in diameter per cake. Make

one funnel cake at a time.

IMPORTANT: To avoid the risk of burn from spattering, wear

heavy plastic gloves during this procedure. Use extreme caution

at all times.

5. Remove cake when golden brown. Drain on paper towel and sprinkle

with powdered sugar while still warm.

6. Repeat until all batter is used.

Recipe courtesy Wolfgang Puck

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Wolfgang Puck BDFR0070 Operations Instructions Page 19

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