Wolfgang Puck BFPR0007 - Manual (Page 19)

36
Gouda Cheese Fondue
Serves 4
In this version of the classic recipe, Dutch-style Gouda cheese
replaces the traditional Swiss varieties. I like to serve a variety of
items for dipping: bite-sized pieces of vegetables and cooked and
cured meats, along with the usual good-quality crusty bread such as
a French baguette. For more great recipes featuring cheese, see my
books Live, Love, Eat! and Pizza, Pasta, & More!
INGREDIENTS
1 large clove garlic, sliced in half lengthwise
1/2 cup white wine
5 ounces fresh Gouda cheese, or mozzarella, shredded
5 ounces aged Gouda cheese, shredded
1 tablespoon cornstarch
2 tablespoons Kirsch
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
1 baguette loaf, cut into 2-inch cubes
Assorted vegetables and cooked meats and salami,
cut into bite-sized pieces
METHOD
1 Rub the bottom of a medium saucepan with the sliced garlic. Put the
pan over high heat and immediately add the wine, stirring and
scraping with a wooden spoon to dissolve the garlic residue.
2 Shred the two cheeses using the large side of your shredding disc in
your food processor. In a small bowl, toss together the two cheeses
and the cornstarch. Reduce the heat to medium-low and add the
cheese mixture.
Stir continuously until the mixture is melted and smooth. Stir in the
Kirsch and season with black pepper and nutmeg.
3 Serve the fondue immediately, accompanied by the bread,
vegetables, and meats, with long fondue forks for guests to spear
bites of food and dip them into the sauce.
Recipe courtesy Wolfgang Puck
35
Potato Pancakes with
Smoked Sturgeon
Makes 4 servings, 12 to 14 latkes
INGREDIENTS
1 pound russet baking potatoes,
1 small onion, peeled
1 egg, beaten
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground
black pepper
METHOD
1 Using the large holes of reversible shredding disc in your food
processor shred the potatoes. Change to the grating disc and grate
the onion.
2 Line a large bowl with a clean kitchen towel. Transfer the mixture to
the towel-lined bowl, twist the towel around it and squeeze out as
much liquid as you can (alternatively you can pick the mixture up by
handfuls and squeeze dry). Transfer to another bowl. Add the egg,
flour, baking powder, salt, and pepper. Stir with a fork until well
blended.
3 Heat about 1/4 inch of oil in a large, heavy skillet or in an electric
fryer set at 350°F until it ripples and feels quite hot when you
hold your hand over it. With a metal tablespoon, carefully place a
spoonful of the mixture into the hot oil. Press down on the mixture
with an offset spatula to form an evenly thick pancake about
3 inches in diameter. Add more spoonfuls, taking care not to
overcrowd the skillet. Cook the pancakes until golden brown, 2 to 3
minutes per side, turning them over carefully with a slotted metal
spatula. Transfer to a tray or platter lined with paper towels to drain.
Continue with the remaining mixture. If not serving right away, allow
to cool completely. When ready to serve, preheat the oven to 400°F.
Place the potatoes on a baking sheet and heat in the oven until crisp,
about 10 minutes.
4 Meanwhile, in a small bowl, stir together the crème fraiche or sour
cream and dill. Season to taste with lemon juice, salt, and pepper.
5 To serve, transfer the hot potato pancakes to a platter. Spoon a small
dollop of the crème fraiche mixture onto each pancake and top with
flakes of sturgeon. Serve immediately.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
Cooking oil, such as canola,
peanut, or safflower
1/2 cup crème fraiche or sour cream
1 teaspoon minced fresh dill
Lemon juice
1/2 pound smoked sturgeon,
separated into large flakes, skin
and bones removed (you may
substitute smoked whitefish, trout,
or smoked salmon)
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 35