Wolfgang Puck – Thanksgiving Recipes
When you’re sitting at home viewing the Oscars on your couch this Sunday, the chef Wolfgang Puck will be working to ensure that all the elegant and stylish nominations and winners have a delicious meal on the night of Governors Ball. Here are the top five Thanksgiving Wolfgang Puck recipes that you can make at home.
1. Floating Island
- Deselect All
- 1 quart of milk
- 1 vanilla bean, split in half lengthwise
- 8 eggs separated
- 2 cups sugar
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- 1/2 cup chopped almonds
Step 1: In a wide, large saucepan, heat the vanilla bean and milk to a boil.
Step 2: To make the Meringues: In the mixing bowl beat egg whites with a mixer until soft peak forms. Gradually add 1/2 cup of sugar, and continue beating until stiff , but not dry. Scoop several large serving spoonfuls, and then poach them in the simmering milk for about 3 minutes per side. Remove using a spoon and set on a serving plate. Repeat until all egg whites are used up.
Step 3: To prepare the crème Anglaise Make the creme Anglaise: In a larger mixing bowl, combine eggs and 1 cup of sugar until they are light and ribbon-like. Add hot milk into the egg yolks and add it back to the pan. The mixture will cook, on a low heat while stirring frequently, without making it come to boiling, until it thickens and covers onto the spoon’s back. Strain and add flavor using vanilla extract and rum. Ladle creme Anglaise over poached meringues.
Step 4: To make the caramel in a small pot, simmer one cup of sugar until it is caramelized, while stirring continuously. Add the almonds. Switch off the heat, being careful not to overheat the caramel. Be careful to spoon caramel on top of the meringue.
2. Tuna Tataki
- 1/4 cup of minced ginger
- 1/4 cup sesame seeds
- 1 tablespoon of cracked black pepper
- 1/2 pound fresh sushi-grade ahi tuna
- Salt Kosher
- 3 tablespoons oil of peanuts to help in searing
- 1 cup lime juice
- 1 medium-sized avocado that is ripe, peeled pitted, quartered, and cut into slices
- 2 cups mixed greens
- 12 slices thin of red onion
- 1 medium tomato peeled, seeded and diced
- Ginger Sauce, recipe follows
Step 1: On a plate that is shallow, mix the sesame seeds, ginger and black pepper that has been cracked. Sprinkle the tuna with salt.
Step 2: Create 1/2-inch-deep slices of the tuna every 1/4-1/2-inch or so, so that it is easier to cut when you are done. Place the tuna in the mixture of ginger and press it lightly to ensure it sticks on the tuna.
Step 3: Set a saute pan on high heat. Add the oil and cook the tuna on all sides for approximately 30 seconds per side. The tuna should be removed from the pan, then put it in a bowl to cool. In the meantime, deglaze the pan using lime juice. The lime juice should be poured over the tuna.
Step 4: In a bowl, mix the avocado, green tomatoes, and red onion. Mix in some of the Ginger Sauce. Slice the tuna following the cuts made earlier. Put some of the salad greens on four plates. Serve with tuna slices and drizzle with a bit or this Ginger Sauce.
3. Santa Barbara Shrimp, with Mustard
- 36-48 medium-sized shrimp (6 to 8 per person)
- Pepper and fresh ground salt
- 4 tablespoons of almond or Safflower oil
- 2 medium shallots, minced
- 1 bunch of fresh tarragon leaves, mangled
- Half cup sherry that is dry
- 1 cup of heavy cream
- 2 tablespoons of unsalted butter cut into pieces
- 2 tablespoons Dijon mustard
- 1 cup minced chives
- Freshly ground black pepper and salt
Step 1: Salt the shrimp and pepper. Utilize two large saute pans and cook up the oil till it starts to smoke. At a very high temperature cook the shrimp for between 6 and 7 minutes. Transfer the shrimp to a plate, place aside and allow to cool.
Step 2: In each saute pan add 1 chopped shallot and one tablespoon chopped tarragon. Sauté for about 2 to 3 minutes. Deglaze the pans with the sherry, and then mix all the ingredients in one pot. Add the cream, and decrease the quantity of sauce till it covers the spoon’s back. Mix in the butter, one small piece at a. Mix in mustard just before the end. Make sure that the sauce does not boil otherwise the mustard will turn gritty. Make sure you have the right seasoning.
Step 3: Set the shrimp on plates for serving, then cover with sauce, then garnish with chopped chives.
4. Cardamom Cream
- 2 cups heavy cream
- 1 cup black cardamom seeds
In a small pot, bring 1 cup heavy cream and cardamom in a small saucepan to a boil. Reduce until just one-quarter cup is left. Let it cool. Reserve. Make the remainder 1 cup creamy heavy cream till stiff peak forms. Mix in this mixture. Refrigerate until you are ready to serve.
5. Baked Apple Pouches
- 3 tablespoons butter
- 1 lb Granny Smith apples, peeled cored, sliced thin and peeled
- 1/4 cup sugar
- 1 cup of golden raisins
- 1 lemon juiced
- 1/2 teaspoon of cinnamon
- 1 package large square egg roll skins
- 1/4 cup of butter that has been melted
- Confectioners’ sugar
- Vanilla ice cream
Step 1: The oven should be preheated up to 350 degrees F.
Step 2: Heat a large saute pan over medium heat. Add the butter, and melt. Add the raisins, apples, sugar, lemon juice, and cinnamon. Cook until the apples become tender around 8 minutes. Take the apples off the heat.
Step 3: Lay the egg roll on the flat side, with one of the points facing you , so it appears like diamonds. Another egg roll skin should be laid over the first one to form a diamond. Put 1/4 cup of filling into the middle of the wrappers. Wrap the egg roll skins around the filling to form an envelope. Secure the pouch with kitchen string and set it on a lined baking sheet. Repeat with the rest the ingredients. Sprinkle the pouches lightly with melted butter, then bake for about 10 to 15 minutes or until golden brown and crisp.
Step 4: Remove the cake from the oven and sprinkle it with confectioners sugar. Serve with vanilla Ice cream.
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