20
Kaiserschmarren
This is my version of an Austrian classic, which is normally prepared
as a pancake. But we make it as a soufflé, making it lighter, fluffier
and more refined. The key to success with this spectacular dish is
folding in the meringue perfectly – don’t overmix and don’t
undermix! As soon as the meringue is combined it’s ready to bake in
a hot oven.
Serves 4 - 8
INGREDIENTS
4 egg yolks
4 1/2 ounces sugar
1/4 cup crème fraiche
1 ounce dark rum
4 teaspoons flour
2 tablespoons plumped
golden raisins
2 tablespoons unsalted butter,
melted, for brushing
2 tablespoons sugar, for coating
3 egg whites
1 recipe strawberry sauce
1 pound fresh strawberries, hulled, cut in halves
Strawberry Sauce
(Makes about 1 1/2 cups):
1/2 pound strawberries, hulled
3 tablespoons sugar
1/2 whole star anise
1/2 tablespoon orange zest
Juice of 1/2 orange
1/4 cup dry white wine
1/2 tablespoon fresh lemon juice
19
Macaroons
Spago Pastry Chef Sherry Yard and her team bake hundreds and
hundreds of these for the annual Passover Seder at Spago Beverly
Hills. Feel free to use different shades of food coloring, dividing the
mixture up into batches if you like before adding the color. You can
serve the macaroons as is or, if you like, sandwich them in pairs with
a dab of raspberry jam or another jam as the filling.
Makes about 3 dozen
INGREDIENTS
1/2 pound confectioner’s sugar, about 1 7/8 cups
1/4 pound almond meal, about 1 cup
1/2 cup egg whites, about 4 large egg whites
Pinch cream of tartar
1 1/2 ounces granulated sugar, about 1/4 cup
5 drops red food coloring
METHOD
1Preheat the oven to 325°F.
2Meanwhile, sift together the confectioner’s sugar and almond meal
directly into a medium mixing bowl. Set aside.
3In another bowl, beat the egg whites until foamy. Add the cream
of tartar and continue beating until they form soft peaks when
the beaters are lifted out. Continue beating while pouring in the
granulated sugar in a steady stream; then, add the food coloring
and continue beating until fully blended, about 30 seconds.
4Spoon the mixture into a piping bag fitted with the round tip. Pipe
the mixture into 1-inch rounds on a parchment paper-lined baking
sheet. Put the sheet in the oven and bake for 5 minutes; rotate the
sheet 180 degrees and bake for 7 minutes more, until the macaroons
are firm.
5Remove the baking sheet from the oven and let the macaroons cool
before transferring to an airtight container.
Recipe courtesy Wolfgang Puck
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