Holiday Recipes from Wolfgang Puck
Famous for his Spago, pizzas and catering star studded affairs, Wolfgang Puck now operates two eateries at Walt Disney World.
Make your next Holiday meal special with a delicious treat based on a recipe by the Master himself.
Recipes include:
* Braised Chestnuts
* Apple Pecan Raisin Stuffing
* Veal Loin with Orange Sauce
* Pumpkin Pie
* Sachertorte with Chocolate Chantilly
* Whiskey Fudge Cake
Make your next Holiday meal special with a delicious treat based on a recipe by the Master himself.
Recipes include:
* Braised Chestnuts
* Apple Pecan Raisin Stuffing
* Veal Loin with Orange Sauce
* Pumpkin Pie
* Sachertorte with Chocolate Chantilly
* Whiskey Fudge Cake
Wolfgang Puck's Braised Chestnuts
Ingredients
2 pounds chestnuts
1/2 cup onion, finely chopped
1 cup port wine
thyme
3 cups chicken stock
2 tablespoons oil
2 tablespoons butter
salt and pepper
Directions
1. Heat heavy saucepan.
2. Add the oil, butter and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid. Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.
Yield: 6 servings
Ingredients
2 pounds chestnuts
1/2 cup onion, finely chopped
1 cup port wine
thyme
3 cups chicken stock
2 tablespoons oil
2 tablespoons butter
salt and pepper
Directions
1. Heat heavy saucepan.
2. Add the oil, butter and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid. Serve as whole braised chestnuts or pass through a ricer and make a wonderful chestnut puree.
Yield: 6 servings
Wolfgang’s Apple Pecan Raisin Stuffing
Stuffing with a Zing
Ingredients
1 small onion, diced
2 tablespoons garlic, chopped finely
2 tablespoons butter
1/4 cup of oil
8 ounces Shiitake mushrooms
8 ounces of regular mushrooms
1 and 1/2 cups raisins
3 Granny Smith apples - peeled and saut?ed with 2 tablespoons sugar and 2 tablespoons butter
1 cup of pecans, chopped
1 tablespoon fresh chopped rosemary
1 tablespoon sages
1 pound braising greens (collard greens or escarole)
12 ounces brioche or challah, cut in 1 inch thick slices
1 tablespoon powdered sugar
1 teaspoon extra ground cinnamon
Ingredients for Custard
1 and 1/2 pints or 24 ounces milk
1/2 pint heavy cream
2 egg yolks
6 eggs
1 tablespoon sugar
1 tablespoon honey
salt and pepper
Mix Together
1 teaspoon nutmeg
2 teaspoons ground cinnamon
2 teaspoons ground ginger
* Mix eggs, egg yolks, heavy cream, milk, sugar, honey, salt and pepper, add spices. Reserve.
Directions
1. In a heavy sauté pan, heat up oil. Sauté onions and garlic until translucent. Add mushrooms and braising greens. Season with salt and pepper and cook until tender. Add raisins.
2. Butter a baking pan. Layer the bottom with slices of brioche or challah, the add a layer of mushroom mixture.
3. Sprinkle the sautéed apples and cover with custard. Continue another layer of bread, mushrooms, apples and custard. Finish with the remaining layer of bread, the rest of the custard, and sprinkle with chopped pecans.
4. Let sit for 1/2 hour to allow the bread to absorb the liquid. Cover with aluminum foil.
5. Cook in water bath for about 1 hour in 350-degree oven.
6. Remove aluminum foil and continue to bake for another 1/2 hour.
7. Remove from oven and sprinkle with powdered sugar and ground cinnamon.
Yields: 12 servings
Veal Loin with Orange Sauce By Wolfgang Puck
Ingredients
1 veal loin with flank, about 6 pounds
1 tablespoon mild-flavored oil, such as almond or safflower
salt
freshly ground pepper
6 oranges
2 lemons
2 tbsp. Sugar
1 cup port
2 cup brown veal stock
1/4 pound unsalted butter, cut into small pieces
Directions
1. Preheat oven to 400 degrees.
2. Bone the loin, removing all the fat and sinew, and reserve them. Season the loin with salt and pepper.
3. Place fat and trimming in the bottom of a roasting pan and set the loin on top. Roast for 45 minutes. The roast should still be pink inside, not well done. Transfer it to a warm platter.
4. While the meat is roasting, peel the skins off of the oranges and the lemons and cut into julienne. Place in a small saucepan with the sugar and enough water to cover. Boil until the sugar begins to caramaelize. Pour the julienne into a strainer and rinse briefly under water. Set aside.
5. Squeeze the juice from the oranges Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated. Deglaze with the port and add the veal stock and orange juice. Simmer 15 minutes, strain, and reduce until only 1 cup remains. Whisk in the butter, one piece at a time, to slightly thicken the sauce. Reserve and keep warm.
Presentation: Place a slice of the roast on a warm plate. Nap with sauce and sprinkle with the julienne of orange and lemon peels.
Serve 6
Stuffing with a Zing
Ingredients
1 small onion, diced
2 tablespoons garlic, chopped finely
2 tablespoons butter
1/4 cup of oil
8 ounces Shiitake mushrooms
8 ounces of regular mushrooms
1 and 1/2 cups raisins
3 Granny Smith apples - peeled and saut?ed with 2 tablespoons sugar and 2 tablespoons butter
1 cup of pecans, chopped
1 tablespoon fresh chopped rosemary
1 tablespoon sages
1 pound braising greens (collard greens or escarole)
12 ounces brioche or challah, cut in 1 inch thick slices
1 tablespoon powdered sugar
1 teaspoon extra ground cinnamon
Ingredients for Custard
1 and 1/2 pints or 24 ounces milk
1/2 pint heavy cream
2 egg yolks
6 eggs
1 tablespoon sugar
1 tablespoon honey
salt and pepper
Mix Together
1 teaspoon nutmeg
2 teaspoons ground cinnamon
2 teaspoons ground ginger
* Mix eggs, egg yolks, heavy cream, milk, sugar, honey, salt and pepper, add spices. Reserve.
Directions
1. In a heavy sauté pan, heat up oil. Sauté onions and garlic until translucent. Add mushrooms and braising greens. Season with salt and pepper and cook until tender. Add raisins.
2. Butter a baking pan. Layer the bottom with slices of brioche or challah, the add a layer of mushroom mixture.
3. Sprinkle the sautéed apples and cover with custard. Continue another layer of bread, mushrooms, apples and custard. Finish with the remaining layer of bread, the rest of the custard, and sprinkle with chopped pecans.
4. Let sit for 1/2 hour to allow the bread to absorb the liquid. Cover with aluminum foil.
5. Cook in water bath for about 1 hour in 350-degree oven.
6. Remove aluminum foil and continue to bake for another 1/2 hour.
7. Remove from oven and sprinkle with powdered sugar and ground cinnamon.
Yields: 12 servings
Veal Loin with Orange Sauce By Wolfgang Puck
Ingredients
1 veal loin with flank, about 6 pounds
1 tablespoon mild-flavored oil, such as almond or safflower
salt
freshly ground pepper
6 oranges
2 lemons
2 tbsp. Sugar
1 cup port
2 cup brown veal stock
1/4 pound unsalted butter, cut into small pieces
Directions
1. Preheat oven to 400 degrees.
2. Bone the loin, removing all the fat and sinew, and reserve them. Season the loin with salt and pepper.
3. Place fat and trimming in the bottom of a roasting pan and set the loin on top. Roast for 45 minutes. The roast should still be pink inside, not well done. Transfer it to a warm platter.
4. While the meat is roasting, peel the skins off of the oranges and the lemons and cut into julienne. Place in a small saucepan with the sugar and enough water to cover. Boil until the sugar begins to caramaelize. Pour the julienne into a strainer and rinse briefly under water. Set aside.
5. Squeeze the juice from the oranges Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated. Deglaze with the port and add the veal stock and orange juice. Simmer 15 minutes, strain, and reduce until only 1 cup remains. Whisk in the butter, one piece at a time, to slightly thicken the sauce. Reserve and keep warm.
Presentation: Place a slice of the roast on a warm plate. Nap with sauce and sprinkle with the julienne of orange and lemon peels.
Serve 6
WOLFGANG PUCK'S PUMPKIN PIE
Unbaked 10-inch single
-crust pie shell
4 T Sugar syrup
1 T Minced orange peel
2 T Grand Marnier
1 Vanilla bean, split and scraped
1 Cinnamon stick
Fresh grated nutmeg
6 Oz. fresh cranberries
2 c Pumpkin puree
1 c Dark brown sugar, packed
1/2 ts Cinnamon
1 ts Ginger
1/2 ts Nutmeg
1/2 ts Cloves
ds Salt
ds Fresh ground white pepper
4 Eggs
1 c Whipping cream
1/2 c Half and half
3 T Bourbon
Cinnamon ice cream
-(optional)
Line a buttered 10-inch pie dish or flan ring with pastry.
Refrigerate for 1/2 hour. Line with parchment paper and fill with pie
weights or uncooked beans. Bake at 350F for 25 minutes, or until
crust is golden. Let cool. Remove paper and beans.
Meanwhile, in large stainless steel saucepan, combine sugar syrup,
orange peel, Grand Marnier, vanilla bean with scrapings, cinnamon
stick and nutmeg. Bring to boil. Stir in cranberries then reduce
heat and simmer for 3 to 5 minutes or until berries are softened.
Remove vanilla bean and cinnamon stick. Spread mixture in thin layer
on bottom of tart shell. (Leftover marmalade is good served on side
with smoked meat, fowl or curry.)
In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg,
cloves and pepper. Beat in eggs, cream, half and half and bourbon,
Pour into pastry shell. Bake at 375F for 30 to 40 minutes or until
set.
Serve warm with cinnamon ice cream, if desired.
Sachertorte with Chocolate Chantilly
Cake Ingredients
1 pound bittersweet chocolate, cut into small pieces
2 ounces unsweetened chocolate, cut into small pieces
8 ounces unsalted butter
3/4 cup plus 2 tablespoons sugar
12 eggs, separated
1 teaspoon vanilla extract
1/2 teaspoon salt
8 ounces sifted flour
Filling
1 cup apricot preserves
1 tablespoon apricot brandy
Glaze
8 to 10 ounces bittersweet chocolate
2 tablespoons butter
Directions
1. Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan.
2. Melt the chocolate over simmering water. Set aside to cool.
3. Cream the butter, 3/4 cup sugar, egg yolks, and vanilla. Stir in the chocolate and set aside.
4. In an electric mixer, beat the egg whites and salt to stiff peaks. With the machine running, add the remaining 2 tablespoons sugar. Fold in 8 ounces sifted flour. Stir one third of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Turn into the springform pan.
5. Bake approximately one hour. To check for doneness, insert a toothpick gently into the cake. It should come out dry. Remove the ring of the pan and cool the cake on a rack.
6. To make the apricot filling: Puree the apricot jam through a food mill fitted with the finest disk (or use a food processor). Stir in the apricot brandy. Set aside until ready to use.
7. Slice cake in half horizontally to make two layers. Spread the bottom layer with two thirds of the apricot filling and top with the second layer. Spread top and sides of the cake with a thin layer of filling. Chill.
8. To make the glaze: Melt chocolate and butter over simmering water. Remove from heat and cool until it reaches glazing consistency. Spread over cake and chill.
9. Remove sachertorte from refrigerator 1 hour before serving.
10. Serve a wedge of cake with creme chantilly.
Ingredients For Chocolate Chantilly
1 cup heavy cream
2 tablespoons sugar
2 tablespoons cocoa
Directions
1. With an electric mixer, whip the cream until ribbons form. Beat in the sugar just until the cream holds soft peaks.
2. Sift the cocoa over the cream and fold in gently.
Note: Plain creme chantilly is prepared exactly the same way. Just omit the chocolate.
Recipe from Wolfgang Puck’s Modern French Cooking
Whiskey Fudge Cake By Wolfgang Puck
This chocolate cake is very dense and should be served either at room temperature or a little warmer.
Ingredients
1 1/4 cups pastry or cake flour
1 teaspoon baking soda
10 1/2 ounces bittersweet chocolate, cut into small chunks
12 tablespoons (6 ounces) unsalted butter, at room temperature
1 1/4 cups sugar
4 eggs, separated
1/3 cup whiskey or brandy, warmed slightly
1 tablespoon vanilla extract
Powdered sugar
Equipment
Baking tray
Parchment paper
8 x 2 1/2-inch cake ring (or springform pan)
8-inch cardboard round
Aluminum foil
Small bowl
Double broiler
Whisk
Electric mixer with paddle
Directions
1. Preheat the oven to 350 F. Line a baking tray with parchment paper and set and 8 x 2 1/2-inch ring on it. Wrap an 8-inch cardboard round with foil and set aside.
2. In a small bowl, sift together the flour and baking soda. Set aside.
3. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep it warm.
4. Meanwhile, with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy.)
5. Beat in the egg yolks, one at a time, the whiskey or brandy, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.
6. With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of the sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites.
7. Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift the ring.
Presentation: Dust the cake with sifted powdered sugar and serve with whipped cream.
Makes one 8-inch cake
