- First, make the Ladyfingers: preheat oven to 350°F. Butter a 12-by-16-inch baking tray with rim, line it with parchment paper, and brush the paper with butter.
- In a mixing bowl, beat the egg yolks with 1/4 cup of the sugar until it is light in color and forms a ribbon when the beater is lifted out. Set aside.
- In another mixing bowl, using clean beaters, whip the egg whites to soft peaks. Beating continuously, slowly pour in the remaining 1/4 cup sugar and continue to beat until the whites form slightly drooping peaks when the beaters are lifted out.
- Sift the flour again. With a rubber spatula, fold half of the flour into the yolk mixture. Fold in half of the egg whites. Then, fold in the remaining flour. Finally, fold in the remaining egg whites.
- Pour the batter into the prepared baking tray and, with an offset spatula, carefully spread the batter to fill the tray. Bake until golden, 12 to 15 minutes.
- Remove from the oven and let cool to room temperature. This can be made up to 2 weeks in advanced, wrapped airtight in plastic wrap and foil, and stored in the freezer.
- Next, make the Mascarpone Cream: in a medium heatproof bowl, whisk together the egg yolks and sugar.
- Add the Marsala and brandy. Place over a pan of boiling water, taking care that the bottom of the bowl doesn't touch the water, and cook, stirring, until the mixture reaches 160°F on a cooking thermometer. Continue to cook until the mixture resembles a thick paste, about 5 minutes more.
- Remove from the double-boiler and place the bowl inside a larger bowl of ice water. Stir occasionally until the mixture has cooled to room temperature.
- Put the mascarpone cheese in another bowl and, with an electric mixer, beat it until it forms soft peaks. Fold it into the cooled egg yolk mixture until well incorporated. This can be made up to 4 hours ahead, covered, and refrigerated.
- Next, make the Espresso Syrup: in a heatproof mixing bowl, stir together the hot, freshly brewed espresso, the brown and granulated sugars, the lemon juice, and the vanilla, until the sugars have dissolved completely. Set aside.
- To assemble the Tiramisu: cut the sheet of Ladyfinger cake into two 8-by-10-inch portions. Divide the Mascarpone Cream into 3 equal portions and the Espresso Syrup into 2 equal portions.
- Spread a portion of the Mascarpone Cream over the bottom of a deep 8-by-10-inch dessert dish. Top with 1 sheet of the cake. Drizzle 1 portion of the syrup evenly over the cake. When it has soaked in, repeat with another layer of Mascarpone Cream, another sheet of cake, and more syrup.
- Top with the remaining Mascarpone Cream and sprinkle that layer with the grated chocolate. Cover the dish and refrigerate for at least 2 hours before cutting through the layers to form square or rectangular portions and serving.
Expert Tiramisu From Wolfgang Puck Ladyfingers: Melted butter, for brushing pan 6 eggs, separated 1/2 cup sugar 1 cup cake flour, sifted Mascarpone Cream: 6 egg yolks 1 cup sugar 1/4 cup Marsala 1/4 cup brandy 2 pounds mascarpone cheese, at room temperature Espresso Syrup: 1 cup hot freshly brewed espresso 3 tablespoons brown sugar 1 tablespoon sugar 1 teaspoon lemon juice 1 teaspoon vanilla extract 1/2 cup grated bittersweet chocolate
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Lemon Bars From Wolfgang Puck Crust 2 1/2 cups all-purpose flour 1 cup confectioner’s sugar 1/3 cup cornstarch 1/2 teaspoon salt 10 ounces unsalted butter, cut into chunks Lemon Custard 8 eggs 2 1/2 cups granulated sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 1 1/2 cups fresh lemon juice 3/4 cup milk 1/4 cup lemon zest Confectioner’s sugar, for decorating
- Preheat the oven to 325°F.
- In a food processor fitted with the steel blade, combine the flour, sugar, cornstarch, and salt. With the machine running, add the butter and continue to process until the mixture looks like coarse meal. Transfer the mixture to a buttered 12-by-18-inch baking pan. With your fingers, press it in to form an even layer of crust.
- Bake the crust until light golden in color, 15 to 18 minutes.
- Meanwhile, prepare the lemon custard topping. In a medium bowl, whisk the eggs. Add the sugar, flour, and salt and stir until well blended. Finally, stir in the lemon juice, milk, and lemon zest.
- Pour the lemon mixture over the prebaked crust, return the pan to the oven, and continue to bake until the custard has set, 20 minutes more.
- Remove the pan from the oven, let it cool to room temperature, and then chill, covered, in the refrigerator for at least 2 hours.
- Before serving, use a sharp knife to cut down through the topping and crust to make 3 dozen bars. Carefully pry them from the pan and dust with confectioner’s sugar before serving.
Black Truffle Risotto From Wolfgang Puck 1 cup, plus 2 Tbsp. extra virgin olive oil 1 medium yellow onion, finely diced 1 pound risotto 2 cup white wine 6 cups freshly made or store-bought chicken stock 1/2 cup truffle butter (see below) 1/2 cup freshly grated Parmesan Reggiano Freshly ground black pepper Kosher salt 2 ounces black truffles
- In a flat-bottom saucepan, heat 1/2 cup of the olive oil.
- Add the onion and sweat until translucent. Add the risotto and make sure it is thoroughly coated with the mixture while stirring constantly.
- Add the white wine and reduce until dry.
- Add half of the chicken stock to cover the risotto, and stir constantly until the stock is gone. Repeat with the remaining stock until you have used up all of the liquid and the rice is tender but still chewy, about 20 minutes.
- Add 1/2 cup of truffle butter and 1/2 cup of grated Parmesan.
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Roasted Yukon Gold Potatoes with Creme Fraiche and Iranian Osetra Caviar From Wolfgang Puck 12 medium Yukon Gold potatoes 2 ounces Iranian osetra caviar Crème Fraîche: 2 tablespoons buttermilk 1 cup heavy cream
- Make the Crème Fraîche: Stir together the ingredients and let sit at room temperature, covered, until the mixture thickens, usually overnight. Scrape into a container, cover, and refrigerate until needed.
- Preheat oven to 350 degrees F.
- Wash and dry potatoes. Wrap individually with aluminum (gold if you can find it!) foil.
- Place on baking sheet and bake for 1 hour.
- Remove potatoes from oven and set aside.
- Score and pinch each potato. Dollop with a little bit of the crème fraîche and osetra caviar.
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Wasabi Mashed Potatoes From Wolfgang Puck 1 pound russet potatoes, peeled Salted water 4 tablespoons butter, cut into pieces 1/4 cup heavy cream, heated 1 tablespoon roasted garlic puree (recipe below) 1/2 pound spinach, stems removed 1 teaspoon wasabi mustard powder Wasabi oil, to taste Salt and freshly ground black pepper
- Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender.
- Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
- Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly.
- Transfer to a blender and add wasabi powder and wasabi oil. Process to a puree.
- Stir into warm mashed potato. Season with salt and pepper to taste.
- Preheat the oven to 375 degrees F.
- Arrange the garlic heads in a small roasting pan and toss with the olive oil, coating them well.
- Roast garlic until very tender, 50 to 60 minutes. Remove from the oven and cool.
- When cool, cut the heads in half, crosswise, with a serrated knife and remove the softened garlic pulp. This can be done by squeezing each half or by scooping the garlic out with a tiny teaspoon or small knife.
- Transfer to a container, cover, and refrigerate. Use as needed.
Spicy Tuna Tartare In A Sesame Miso Cone From Wolfgang Puck For the tuna tartare 1/2 pound ahi tuna, small dice 1/2 cup minced green onions 1 teaspoon minced fresh ginger 1 teaspoon wasabi paste 1/2 teaspoon sesame oil 1/4 cup soy sauce Lime juice or yuzu For the miso cones 1/4 cup sesame seeds 1/2 cup granulated sugar 1 stick (4 ounces) unsalted butter 1/3 cup light corn syrup 1/2 cup unsifted unbleached flour
- In a bowl, combine the tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice, and mix until well blended.
- Taste and adjust seasoning with lime juice or soy sauce. Set bowl over ice.
- Next, prepare the miso cones: in a mixing bowl, combine all of the ingredients, mixing until butter is combined.
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper and scoop miso cone batter by one small level spoonful onto lined baking sheet, spacing them apart because they will spread during baking. Bake for about 4 minutes, or until golden brown. Keep an eye on them; they burn quickly.
- Remove from oven and roll into cone shapes, being careful not to burn your fingers.
- Place a generous spoonful of tuna mix into each cone.
- Repeat process until you have enough to arrange on a serving platter. Serve immediately.
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Stir-Fried Vegetables From Wolfgang Puck 1 tablespoon peanut oil, plus 1 teaspoon 2 teaspoons sliced scallions, plus 1 teaspoon 2 teaspoons chopped ginger 1 tablespoon minced garlic, plus 2 teaspoons Pinch red pepper flakes 4 baby carrots, tops removed, halved lengthwise 4 radishes, quartered 4 baby turnips, quartered 2 tablespoons water 4 baby patty pan squash, quartered 1/4 red bell pepper, seeded, cored and cut into strips 1/4 green bell pepper, seeded, cored and cut into strips 1/4 yellow bell pepper, seeded, cored and cut into strips 1 cup Romanesco florets 4 asparagus spears, cut into 1 1/2-inch lengths Freshly ground black pepper 2 tablespoons soy sauce 1/4 cup baby spinach leaves 1 tablespoon cornstarch 1 tablespoon water
- Heat a saute pan over high heat.
- When the pan is hot, add 1 tablespoon of the oil. Add 2 teaspoons of the scallions, the ginger, 1 tablespoon garlic, and red pepper flakes and cook for 1 minute, stirring constantly.
- Add the carrots, radishes, and turnips and toss to combine. Add the water and saute for 3 minutes over high heat.
- Add the remaining vegetables and saute for 3 more minutes. The vegetables should be slightly undercooked and still have some crunch. Season with black pepper.
- Push the vegetables to 1 side of the pan. In the open portion of the pan add another 1 teaspoon of oil. Add another 2 teaspoons of garlic, an additional pinch chile flakes, and remaining 1 teaspoon of the scallions and stir just to soften.
- Toss everything together with the vegetables. Add the soy sauce and toss to combine. Add 1/4 cup spinach leaves and toss for 1 minute.
- Dissolve the cornstarch in the water to make a slurry. Add a little of the slurry and bring just to a boil to thicken. Remove from the heat and serve.
Stir Fried Chicken In Lettuce Cup with Thai Basil and Pinenuts From Wolfgang Puck 3 tablespoons peanut oil 1 pound boneless, skinless chicken breasts cut into 1 1/2 inch cubes Salt Freshly ground black pepper 1/4 cup plum wine or sherry 1 tablespoon minced garlic 2 teaspoons chopped peeled ginger 1/2 teaspoon crushed chili pepper flakes 1 1/4 cups chicken stock 2 teaspoons Wolfgang's Asian Rib Sauce (see recipe below or use a store bought version) 1 cup sliced shiitake mushrooms 1/2 cup each 1-inch cubes of yellow and red bell pepper 2 scallions, cut into 1-inch slices 2 tbsp Thai basil (if you can not find Thai basil substitute 1 tablespoon each mint and basil) 1/2 cup pine nuts 1 head of romaine lettuce, leaves separated 4 tablespoons (2 ounces) unsalted butter
- In a 10-inch skillet or wok, heat the peanut oil until smoking.
- Season the chicken lightly with salt and pepper and sear, about 1 minute on each side.
- Deglaze the pan with the plum wine or sherry and stir in the garlic, ginger and chili flakes.
- Pour in the stock and reduce by half (sauce will begin to thicken).
- Add the rib sauce, mushrooms, peppers, scallion, basil, and nuts, and cook 1 or 2 minutes longer, stirring occasionally, until chicken is done.
- Stir in the butter and correct seasoning to taste.
- Spoon the stir-fried chicken onto the lettuce leave, arranging all the ingredients evenly throughout.
- In a 4-cup enamel or stainless steel saucepan, combine all the ingredients and cook, over medium-high heat until syrupy, 50 to 60 minutes.
- Strain into a clean container and cool.
- Refrigerate, covered, and use as needed.
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Simplified Apfelstrudel: Baked Apple Pouches with Cinnamon and Raisins From Live, Love, Eat! by Wolfgang Puck 7 Tbsp unsalted butter, plus 1/2 cup, melted unsalted butter 1 pound fuji apples, peeled, cored, halved, and thinly sliced 1/4 cup sugar 1/4 cup golden raisins Juice of 1 lemon 1/2 tsp ground cinnamon 3/4 cups coarse white bread crumbs 16 large egg roll skins Confectioner's sugar, for garnish Vanilla ice cream Preheat the oven to 350 degrees.
- To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large bread crumbs.
- In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sauteed bread crumbs and the remaining melted butter separately.
- In a large sauté pan over medium heat, melt the butter; pour off 1/4 cup of melted butter adding it to the remaining melted butter and set it aside.
- Add the apples, sugar, raisins, lemon juice, and cinnamon and sauté, stirring frequently, until the apples are tender, about 8 minutes.
- While the apples are cooking, line a baking sheet with parchment paper and cut 8 pieces of kitchen string, about 6-8 inches long each, and set aside.
- In the sauté pan, divide the apple filling into eight roughly equal portions.
- Place an egg roll skin on a flat work surface with one of the points facing towards you. Place another skin on top, perfectly aligned with the first.
- Sprinkle dough with breadcrumbs. Spoon one portion of apple filling into the center of the wrappers and gather the corners up around the filling to create a pouch. Tie the pouch around the top with a piece of kitchen string.
- Don't worry if some of the wrapper isn't completely contained within the string. Don't tie the string too tight. Transfer the pouch to the baking sheet. Repeat with the rest of the ingredients to make 8 pouches in all.
- Brush the pouches with the reserved melted butter. Put the baking sheet in the oven and bake the pouches until their wrappers are golden and crisp, 10 to 15 minutes.
- Transfer the pouches to individual serving plates and snip the strings off with kitchen shears. Dust each pouch with powdered sugar and and serve with a scoop of vanilla ice cream.
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Oscar's Chocolate Box with Oscar's Chocolate Mousse From Wolfgang Puck Oscar's Chocolate Box: 1 pound bittersweet chocolate 64 percent 6 plastic pencil boxes (3-inch)* Oscar's Chocolate Mousse (for inside of Chocolate Box): 3/4 cup bittersweet chocolate 3 cups heavy cream 1 cup raspberries * Available at office supply stores
- For the chocolate box: Chop up the chocolate until very fine.
- In a microwave safe bowl melt 2/3rd cup (5 ounces) of chocolate. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F).
- Add remaining finely chopped chocolate. Stir until smooth.
- Fill 1 plastic box at a time with chocolate. Turn upside down to release excess chocolate. Place upside down on tray and continue filling the 5 other boxes. This should only take 5 minutes. While the chocolate is still soft, scrape excess bits away with a knife creating an even surface. Continue with remaining boxes. Place in refrigerator for 15 minutes. Chocolate when exposed to a cold environment will retract from the plastic box.
- Remove from refrigerator and gently tweak the box to gently conjoal the 2 apart. Turn upside down and spoon in chocolate mousse. Garnish with raspberries.
- For the chocolate mousse: Chop up chocolate until very fine.
- Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Reserve.
- Whip 1 cup of cream to soft peaks. Have a whisk ready and add 1/2 of the heavy cream into the 100 degree chocolate. Work quickly or the chocolate will seize up. Whisk cream with chocolate until homogeneous. Add the balance of heavy cream and gently fold to eliminate any white streaks. Reserve until ready to use.
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