Operating instructions

46
Baked Apple Pouches
Makes 8 Servings
INGREDIENTS
3 tablespoons unsalted butter
1 pound Granny Smith apples, peeled, cored and sliced thin
1/4 cup sugar
1/4 cup golden raisins
1 lemon, juiced
1/2 teaspoon cinnamon
1 large square egg roll skins
1/4 cup melted butter
Confectioners' sugar
Vanilla ice cream
METHOD
1 Preheat the oven to 350 degrees F CONVECTION BAKE.
2 Heat a large sauté pan over medium heat. Add butter and melt. Add
apples, sugar, raisins, lemon juice, and cinnamon and sauté until the
apples are tender, about 8 minutes. Remove from heat.
3 Lay an egg roll skin on a flat surface with 1 of the points facing you
so it looks like a diamond. Lay another egg roll skin on top of this
one to create a diamond shape. Place 1/4 cup of the apple filling in
the center of the wrappers and gather the egg roll skin around the
filling to create a pouch. Tie the pouch with kitchen string and place
on a parchment paper-lined baking sheet. Repeat with the rest of
the ingredients.
4 Brush the pouches with melted butter and bake for 10 to 15 minutes,
or until golden brown and crispy.
5 Remove from the oven and dust with confectioners' sugar.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
45
Chocolate Bread Pudding
Makes 8 Servings
INGREDIENTS
Custard
6 ounces bittersweet chocolate
1 1/2 ounces unsweetened chocolate
3 whole eggs
3 egg yolks
2 cups half-and-half
1/4 cup sugar
METHOD
1 Prepare the Custard: In a stainless steel bowl or double boiler placed
over simmering water, melt the two chocolates.
2 In a large stainless steel bowl, beat the whole eggs and egg yolks
together. Gradually whisk in sugar and beat until fluffy.
3 In a small saucepan bring the half and half to a rolling boil. Slowly
whisk it into the egg mixture. Then, whisk in the melted chocolate.
Chill mixture over ice and refrigerate, covered, until needed. (This
should be prepared the day before so that the custard will thicken.)
4 Prepare the Bread: Combine the Soaking Liquid ingredients in a
saucepan and heat until the cocoa is completely dissolved. With a
2-inch cookie cutter, cut each slice of bread into two 2-inch circles
(making 16 circles). Arrange the circles of bread in 1 or 2 dishes large
enough to hold the circles in one layer. Pour the soaking liquid over
bread and soak well, turning pieces to allow absorption on both
sides.
5 Preheat the oven to 350 degrees F CONVECTION BAKE. Butter
eight 1-cup molds or custard cups.
6 Prepare the Pudding: Spoon a layer of custard (about 1/4 cup) into
the bottom of each of the 8 cups. Using a slotted spoon remove a
circle of bread and set in the custard. Spoon over a second layer of
custard, a second circle of bread and top with a final layer of
custard. Repeat this procedure, filling the remaining cups with
custard and bread, and then arrange the cups in a large baking pan.
Fill the pan with boiling water, halfway up the sides of the cups. Bake
30 minutes. Cool and refrigerate until needed.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Soaking Liquid
1 1/2 cups half and half
1 cup sugar
2 tablespoons sugar
1/3 cup unsweetened cocoa
8 1/2-inch thick slices brioche or
challah
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