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Cranberry Caramel
Dipping Sauce
4 servings
INGREDIENTS
1 cup sugar
4 tablespoons water
1 teaspoon lemon
1/4 cup orange
8 oz. cranberry juice
1 star anise
METHOD
1
In a quart saucepot combine the sugar, water, and lemon juice.
Stir until dissolved.
2
Place over a medium heat cook until blond in color. Meanwhile, pour
the cranberry juice and star anise in a small saucepot.
3
Place over medium heat and stir, reducing to 1/2 cup. When the
sugar mixture reaches blond color, remove from heat and add the
reduced cranberry juice.
Recipe courtesy Wolfgang Puck
Funnel Cakes
INGREDIENTS
1 large egg, room temperature
3/4 cup milk, room temperature
1 1/2 cups Bisquick® baking mix
2 tablespoons sugar
Powdered sugar, for dusting
Oil, for frying
METHOD
1
Preheat oil in Deep Fryer to 375°.
2
Beat egg and milk together. Add the Bisquick and sugar to egg
mixture, beating until smooth.
3
When the temperature in the Fryer is 375°, open lid. The basket
should be in the lowered position.
4
Pour batter into a funnel while your thumb is covering the bottom
opening. Remove thumb and drop batter into hot oil using a circular
motion to form spirals about 4 inches in diameter per cake. Make
one funnel cake at a time.
IMPORTANT:
To avoid the risk of burn from spattering, wear
heavy plastic gloves during this procedure. Use extreme caution
at all times.
5
Remove cake when golden brown. Drain on paper towel and sprinkle
with powdered sugar while still warm.
6
Repeat until all batter is used.
Recipe courtesy Wolfgang Puck
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