Wolfgang Puck BBLFP001 - Manual (Page 15)

Cold Buttered Rums
Makes 4 servings
INGREDIENTS
4 ounces dark rum
1 ounce cream
1 quart Butter Pecan ice cream
METHOD
1 Place the blender on the base.
2 Pour the liquid into the blender first, then add the ice cream one scoop at a time.
3 Secure the lid.
4 Press the puree button. Puree untill smooth and creamy.
SERVING SUGGESTIONS
These are dreamy served in chilled pewter mugs. Good anytime of year!
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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Candied Tomato Soup
Makes 6 servings
INGREDIENTS
10 large ripe tomatoes, cut in half crosswise
2 tablespoons olive oil
sea salt
Italian seasoning
3 cloves roasted garlic
1 cup chicken stock
4 large basil leaves
METHOD
1 Preheat oven to 325 degrees.
2 Line two large baking sheets with foil or parchment paper (optional).
3 Cut the tomatoes and place them cut side up on baking sheet.
4 Drizzle the tomatoes with olive oil and sprinkle with sea salt and
Italian seasonings.
5 Place in oven and roast for 2 hours.
6 After 1 hour, place a head of garlic wrapped in foil in oven to roast
for the soup.
7 After the tomatoes are done roasting, let cool untill they are cool to the touch.
8 Gently remove the skins and seeds at this time.
9 Place blender on the base.
10 Pour the tomatoes and any of their juice into the blender carafe.
11 Add the chicken stock, garlic cloves, and basil leaves.
12 Secure the lid.
13 If you would like the soup chunky, press the pulse button the pulse by
pressing a few times quickly on the ice crush button. Or if you would like it
smooth, almost creamy, hit the puree button.
14 Test for seasoning, you may wish to add a little more salt, or if your tomatoes
are a little acidic add a pinch of sugar.
SERVING SUGGESTIONS
This soup is so delicious! You may serve it cold with a dab of crème fraiche or
sour cream. I like it hot with a touch of pasta.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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