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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