Best Wolfgang Pucks Homemade Ricotta Recipes

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WOLFGANG PUCK'S RECIPE FOR PIZZA DOUGH



Wolfgang Puck's Recipe for Pizza Dough image

Provided by Food Network

Time 1h30m

Yield 4 (7 or 8-inch) pizzas, 6 ounc

Number Of Ingredients 10

1 package active dry or fresh yeast
1 teaspoon honey or sugar
3/4 cup warm water (105 to 115 degrees F)
2 3/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
Tomato sauce and cheese
Cheese, tomatoes, olives
Salmon, sour cream mixed with chopped dill
Cheese, chili oil, pesto

Steps:

  • In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water.
  • In a mixer fitted with a dough hook, combine the flour and the salt. Pour in 2 tablespoons of the oil, and when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup of water and knead on low speed about 5 minutes.
  • Turn out onto a board and knead 2 or 3 minutes longer. Dough should be smooth and firm. Let rise in a warm spot, covered with a damp towel, about 30 minutes. (Dough will stretch when lightly pulled.)
  • Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth unfloured surface, roll the ball under the palm of your hand until the dough is smooth and firm, about 1 minute. Cover with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.
  • Preheat the oven to 525 degrees F. Place a pizza stone in the oven.
  • To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough or roll into a 7 or 8-inch circle, with the outer border a little thicker than the inner circle. Brush lightly with oil and arrange the topping of your choice only over the inner circle.
  • Arrange the pizza on the baking stone and bake at 610 degrees for about 15 to 20 minutes, or until the pizza is nicely browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve immediately.

KAISERSCHMARREN BY WOLFGANG PUCK RECIPE BY TASTY



Kaiserschmarren By Wolfgang Puck Recipe by Tasty image

Here's what you need: large eggs, dark raisins, vanilla bean, rum, crème fraîche, all-purpose flour, kosher salt, cream of tartar, granulated sugar, unsalted butter, sugar, strawberry, vanilla bean, orange juice, granulated sugar, lemon juice, star anise, confectioners sugar

Provided by Tasty

Categories     Desserts

Yield 4 servings

Number Of Ingredients 18

8 large eggs, separated
½ cup dark raisins
vanilla bean
6 tablespoons rum
2 cups crème fraîche
4 tablespoons all-purpose flour
kosher salt, pinch
¼ teaspoon cream of tartar
1 ½ cups granulated sugar
4 tablespoons unsalted butter, at room temperature, for brushing
sugar, for coating
1 ½ lb strawberry, small strawberries, hulled, or hulled and halved large berries, 4 cups total
½ vanilla bean, or 1/2 teaspoon vanilla extract
¼ cup orange juice
¼ cup granulated sugar
1 tablespoon lemon juice
star anise, whole, as desired
1 cup confectioners sugar, for serving

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!

Nutrition Facts : Calories 1007 calories, Carbohydrate 117 grams, Fat 46 grams, Fiber 3 grams, Protein 21 grams, Sugar 100 grams

WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND DRIED APRICOTS



Wine-Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots image

Provided by Wolfgang Puck

Categories     Beef     Fruit     Onion     Braise     Super Bowl     Oscars     Apricot     Brisket     Leek     Red Wine     Fall     Winter     Thyme

Yield Makes 8 servings

Number Of Ingredients 19

5 pounds beef brisket
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 bottle red wine
All-purpose flour
6 tablespoons vegetable oil
10 garlic cloves, peeled and smashed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 medium leek, white part only, cut into 1-inch chunks
1 cup dried apricots
6 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts plus 1/4 cup homemade beef stock or good-quality canned beef broth
1 cup pearl onions
Minced parsley, for garnish

Steps:

  • 1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
  • 2. Preheat the oven to 350° F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
  • 3. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
  • 4. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
  • 5. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
  • 6. To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.

LEMON GRANITA



Lemon Granita image

Provided by Food Network

Categories     dessert

Time 4h45m

Yield 6 servings

Number Of Ingredients 5

6 lemons
4 cups water
Sugar, to taste
3 sprigs thyme
2 tablespoons limoncello

Steps:

  • Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
  • Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
  • Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
  • Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
  • When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.

WOLFGANG PUCK'S HOMEMADE RICOTTA



Wolfgang Puck's Homemade Ricotta image

I love Wolfgang Puck's recipes- here's a great one for homemade ricotta that can be used for desserts, pasta dishes, whatever!

Provided by Miraklegirl

Categories     Cheese

Time 22m

Yield 1 1/2 cups

Number Of Ingredients 4

6 cups whole milk
6 ounces live yogurt
6 ounces heavy cream
1 pinch salt

Steps:

  • In a nonreactive saucepan, whisk together all the ingredients.
  • Over medium heat, slowly bring the mixture to a boil.
  • Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes.
  • Line a colander with a double thickness of cheesecloth.
  • Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick.
  • Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.

Nutrition Facts : Calories 1066.5, Fat 79.5, SaturatedFat 48, Cholesterol 275.8, Sodium 591.6, Carbohydrate 52.8, Sugar 56.8, Protein 37.8

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