Wolfgang Puck BISTRO BEWK0030 - Manual (Page 12)

22 21
Wolfgang's Asian Rib Sauce
Makes 1 1/3 cup
INGREDIENTS
1 1/4 cups rice wine vinegar*
1 cup honey
3/4 cup soy sauce
3/4 cup mirin*
2 scallions, chopped
1 teaspoon minced garlic
1 teaspoon fresh ginger, finely chopped
3/4 teaspoon crushed red pepper flakes
METHOD
1 In a 4-cup enamel or stainless steel saucepan, combine all the
ingredients and cook, over medium-high heat until syrupy, 50 to 60
minutes. Strain into a clean container and cool.
2 Refrigerate, covered, and use as needed.
*Note Rice wine vinegar and mirin can be purchased in markets that
carry Asian products.
Pineapple Cream Candy
Makes 1 pound
INGREDIENTS
2 cups sugar
1 cup brown sugar
1/2 cup heavy cream
1 cup crushed or pureed fresh pineapple
1 tablespoon unsalted butter
1 cup chopped, toasted, salted macadamia nuts
METHOD
1 Line an 8-inch pan with aluminum foil and spray with non-stick
spray. Set aside.
2 Combine sugars, cream and pineapple in wok. Stir until sugars are
moistened.
3 Set the temperature probe of your Wok to "High" and bring sugars
to a boil. Use a candy thermometer and bring mixture to 245
degrees. Turn off heat and add butter and nuts. Stir and pour out
into prepared pan. Let cool. Remove from pan by grasping foil to lift
candy out of pan. Remove foil. Cut candy into small squares. Can be
stored airtight for up to 1 month.
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
HSN_ElecWokmanual 2/28/08 12:58 PM Page 21