Wolfgang Pucks Homemade Ricotta Recipes

EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE

Steps:

• Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
• Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
• Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

KAISERSCHMARREN BY WOLFGANG PUCK RECIPE BY TASTY

Steps:

• Position a rack in the center of the oven. Preheat the oven to 425°F (220°C).
• Separate egg yolk and egg whites into 2 bowls.
• Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes.
• Put the crème fraîche, ½ cup sugar (100 G), egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.
• Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup (200 G) of sugar. Continue beating until soft peaks form when the beaters are lifted out.
• Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.
• Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess.
• Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.
• While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, ¼ cup (50 G) sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce.
• Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately.
• Enjoy!

WOLFGANG PUCK'S CHEESEBURGER SLIDERS

Steps:

• Preheat a grill or grill pan to medium-high (400 to 450 degrees F (200 to 230 degrees C)).
• Stir together mayonnaise, red onion, ketchup, vinegar, capers, parsley, thyme, and sugar in a small bowl until combined.
• Place beef in a large bowl. Add 3/4 teaspoon salt and 1/2 teaspoon pepper. Mix by hand until just combined. Make 12 meatballs by rolling beef mixture between your palms; transfer to a baking sheet. Flatten tops slightly. Drizzle with oil and season both sides with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Arrange patties on oiled grates; grill, uncovered, for 3 minutes. Flip, then top each with 1 piece cheese. Grill, uncovered, until cheese is melted and beef is cooked through, about 2 minutes. Meanwhile, put buns, cut-sides down, on grate; grill until toasted, about 1 minute.
• Top bun bottoms with a small spoonful of sauce. Add a patty, shredded lettuce, tomato slices, cornichon slices, and bun tops.

WOLFGANG PUCK'S FOCACCIA

Steps:

• Preheat oven to 400°F
• Brush a 12 by 18-inch baking tray with olive oil. Set aside.
• Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double.
• Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.
• Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray.
• Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes.
• Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes.

WOLFGANG PUCK'S CREPES

Steps:

• In a bowl, combine flour, sugar, salt, eggs and melted butter. Stir until smooth. Add milk and mix well. Strain.
• Heat a 7-inch crepe pan or nonstick omelette pan, melt 1 teaspoon butter over moderate heat.
• Pour in 2 or 3 tablespoons of batter. Cook the crepe until golden brown on the bottom, then flip using a spatula.
• Continue this process until all batter is used up.
• Crepes will keep well in the refrigerator or the freezer if wrapped airtight.
• Be creative with filling options. Enjoy!