Wolfgang Puck BISTRO BEWK0030 - Manual (Page 13)

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Almond Toffee
Makes 1 1/2pounds
INGREDIENTS
1/4 cup water
1 cup sugar
1/2 cup light corn syrup
1/2 cup unsalted butter, at room temperature
1 cups sliced almonds, toasted
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon butter vanilla extract
1 pound semi sweet chocolate chips, for coating afterwards
1/2 cup additional toasted almonds, for topping
METHOD
1 Line a cookie sheet with a strip of silicone-coated aluminum foil or a
silpat. Fill a 2 cup glass measuring cup with water and ice to test
candy with later. Set aside.
2 Set the temperature probe of your Wok to "High" and add water,
corn syrup, and sugar and gently stir to moisten all of the sugar.
Bring to a boil. Reduce temperature to medium-high. Add butter
and stir gently until butter is melted. When candy is amber in color,
carefully drop a few drops of the mixture into measuring glass with
water and ice. Stir for a few seconds with a fork, then remove and
test – it should cleanly snap in two and be a delicious caramel flavor.
If it bends without breaking, cook a few minutes longer. A candy
thermometer should show the finished candy to be between 300
to 310 degrees.
3 Turn off wok and add the 1 cup of nuts, salt, baking soda and both
extracts. Stir quickly but thoroughly, using caution. Mixture will foam
up and become lighter in color. Immediately pour out onto foil-lined
cookie sheet. Use an oiled spatula to spread mixture as thin as
possible. When warm to the touch, evenly sprinkle over the
chocolate chips. Wait a few minutes for chips to soften, then spread
evenly over candy in a thin layer. Sprinkle over remaining almonds.
Cool completely. Break candy into irregular shards. Candy will keep
for a month, stored airtight.
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
Cherries Jubilee
Makes 6 - 8 servings
INGREDIENTS
4 cups frozen cherries, thawed or 4 cups fresh pitted
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup Brandy, Cherry Brandy or Kirsch
Vanilla Ice Cream
METHOD
1 Strain cherries, reserving juice.
2 Set the temperature probe of your Wok to "High". Add reserved
juice, sugar and cornstarch. Cook and stir until thickened and bubbly.
3 Stir in cherries, cook and stir for 2 minutes more.
4 Add Brandy, and stir well.
5 Serve over vanilla ice cream.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN_ElecWokmanual 2/28/08 12:58 PM Page 23