Wolfgang Puck WPMFP15 manual Lemon Shortbread Crust, Cheddar Cheese Crust

FG_FoodProc Manual2 7/7/06 3:54 PM Page 75

Lemon Shortbread Crust

Used in Zesty Lemon Bar recipe in the Desserts section.

Makes enough crust for two dozen bars

INGREDIENTS

1 1/2 cups all-purpose flour 3/4 cup confectioners' sugar 3 tablespoons cornstarch 1/8 teaspoon salt

1 tablespoon grated lemon zest

6 ounces (1 1/2 sticks) unsalted butter, cut into 1/2-inch piece

METHOD

1Preheat the oven to 350°F. Adjust the rack to the bottom third of the oven. Spray the bottom and sides of a 9 x 12-inch baking pan. Cut a piece of cooking parchment to fit the bottom of the pan and line the pan with the parchment. Spray the parchment.

2Put the flour, sugar, cornstarch, salt, and lemon zest in the bowl of your food processor fitted with the S-Blade. Pulse several times to combine them.

3With the machine running, gradually drop in the pieces of butter through the feed tube and continue to process until you have a slightly crumbly dough.

4Transfer the mixture to the prepared baking pan and, with your fingers, press it into the bottom to form an even layer of crust. Bake in the lower third of the oven until the crust is light golden in color, 25 to 30 minutes.

5Remove from the oven and allow to cool.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

Cheddar Cheese Crust

Used in the Granny Smith Apple Pie (see separate recipe in Desserts section).

Makes enough crust for 8 servings or 1 pie

INGREDIENTS

2 1/4 cups all-purpose flour 1/2 teaspoon salt

6 ounces (1 1/2 sticks) unsalted butter, cut into 1-inch pieces and frozen for 15 minutes

1 1/2 cups shredded extra-sharp cheddar cheese 3/4 teaspoon apple cider vinegar

1/3 to 1/2 cup ice water, or as needed

METHOD

1Prepare the pastry dough: Put the flour and salt in the bowl of your food processor fitted with the S-Blade. Pulse the machine 5 or 6 times to combine them. Add the frozen butter and process for 5 seconds. Add the shredded cheddar and pulse the machine four times to mix it in.

2In a measuring cup, combine the cider vinegar and 1/3 cup ice water. With the motor running, pour the vinegar/water mixture through the feed tube and continue processing until a ball of dough forms. If the dough doesn't come together, add another tablespoon or two of ice water.

3Turn out the dough onto a lightly floured work surface, form it into an even ball, and cut it into two pieces, one slightly larger than the other. Pat each piece into a flattened disk, wrap it in plastic wrap, then chill the disks in the refrigerator for at least 2 hours.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

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