Operating instructions

50
Pumpkin Quick Bread
Makes 1 loaf
INGREDIENTS
1 tablespoon whole milk
1 can (15 ounce size) pumpkin
1/2 cup vegetable oil
1 1/2 cups light brown sugar, packed
2 large eggs
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 2/3 cup unbleached all purpose flour
1 cup pecan pieces, toasted (optional)
METHOD
1 Preheat oven to 350°F CONVECTION BAKE.
2 Coat a loaf pan with nonstick spray.
3 Combine all ingredients in a large mixing bowl. Use a hand whisk to
incorporate all ingredients thoroughly.
4 Scrape batter into prepared pan.
5 Bake for 1 hour or until a pick inserted off center comes out with just
a few moist crumbs clinging to it.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
49
Banana Chocolate Chip Soufflés
Makes 6 servings
INGREDIENTS
Banana Base
4 tablespoons unsalted butter
1/3 cup brown sugar
1/4 cup granulated sugar
8 ounces very ripe bananas,
chopped into 1/2 inch pieces
2 tablespoons dark rum
2 tablespoons lemon juice
METHOD
1 Banana Base: In a medium saucepan over high heat, brown the
butter. Add the sugars and continue to cook, stirring constantly, until
they turn a caramel color, about 5 minutes.
2 Add the chopped bananas and stir until well coated. Continue to
cook, stirring continuously, for 2 minutes more. Remove the pan
from the heat and stir in the rum and lemon juice.
3 Pour mixture into a food processor and pulse until smooth.
4 Transfer into a bowl and leave the mixture to cool until it reaches
room temperature.
5 Preheat the oven to 375°F CONVECTION BAKE. Brush the insides
of 6 (6-ounce) soufflé ramekins with softened butter and dust them
with sugar.
6 Soufflés: In the bowl of a mixer with the whip attachment, or in a
large bowl with a hand-held mixer, beat the egg whites at medium
speed until they are firm enough to form soft peaks when the whip
or beaters are lifted out.
7 Still beating at medium speed, add the sugar in a slow but steady
stream. Continue to beat until the whites form moderately stiff
peaks.
8 With a large rubber spatula, fold half of the meringue into the
Banana Base. Add the finely chopped chocolate and fold in the
remaining meringue. Divide the soufflé mixture among the prepared
ramekins, mounding it higher than their tops. Bake the soufflés until
well risen and golden, 12 minutes. Serve immediately.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Soufflé:
2 tablespoons unsalted butter, softened
1/3 cup sugar, for dusting
12 egg whites
1/2 cup granulated sugar
2 ounces bittersweet chocolate,
chopped into 1/4-inch chips,
or 1/3 cup bittersweet chocolate chips
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