Wolfgang Puck BDFR0040 operating instructions Double Blanched Garlic, Apple Spring Rolls

2006 Deep Fryer Manual_3 11/21/06 11:01 AM Page 35

Double Blanched Garlic

4 servings

INGREDIENTS

3 heads garlic Kosher salt

METHOD

1Prepare an ice bath.

2Separate 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.

3Cut the garlic into slices and use as needed. (Yield: 3/4 to 1 cup)

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

1Peel, core and cut apples into 1/2-inch squares.

2In 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.

3Scoop 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.

4Place 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.

5Deep 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 33).

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