582 williams molds Recipes

unsweetened chocolate, coarsely chopped, ground almonds, white breadcrumb , plus, fine white breadcrumb, unsalted butter, softened, sugar, egg yolks, butter , for coating the mold, fine dry breadcrumb , for coating the mold, egg whites, heavy cream, sugar, frozen raspberries, thawed

unsalted butter, softened, plus more, unsalted butter , for molds (2 sticks), cake flour, plus more, cake flour , for molds (not self-rising), coarse salt, granulated sugar, eggs, egg yolks, pure vanilla extract, water, cream cheese, room temperature, sugar, plus more, sugar , for dusting, poppy seed

dry or off-dry white wine , preferably riesling or gruner veltliner, star anise, two 1/4-inch-thick slices fresh ginger, green cardamom pods, honey , or to taste, pear brandy , such as poire williams, asian pear

kielbasa sausage , cut on diagonal into 1/2-inch-thick slices, coarsely grated gruyere cheese (about 1 lb), cornstarch, hard apple cider, apple cider vinegar, calvados , applejack brandy, or poire williams (clear pear brandy), granny smith apples, cored , cut into 1/2-inch-thick slices, baguette, cut into 3/4-inch cubes

ripe quinces, sugar, water, poire william (pear eau-de-vie)

nonstick vegetable oil spray, chopped dried pears (about 4 oz), water, sugar, poire williams (clear pear brandy) or brandy, semisweet chocolate, chopped, unsalted butter, ground almonds, all purpose flour, eggs, separated, semisweet chocolate, chopped, whipping cream, unsalted butter, poire williams (clear pear brandy) or brandy, sheets edible gold leaf * (optional)

cranberry juice, chilled, apple juice, chilled, carbonated lemon-lime beverage, chilled, gummy worms, ice cube , molds (halloween molds)

cake flour , plus, cake flour, plus more for mold, baking powder, baking soda, salt, ground cinnamon, unsalted butter, softened, plus more for mold, light brown sugar, honey, vanilla, whole milk, room temperature, eggs, room temperature, cream of tartar, honey, unsalted butter, vanilla, water, sugar , sifted, yellow gel-paste food coloring, black gel-paste food coloring, marzipan or 1 oz almond paste, halved, blanched sliced almonds, toasted

eggs, egg yolks, sugar , plus for molds, semisweet chocolate, unsalted butter , plus butter for molds, all-purpose flour, chocolate syrup

japanese or cello cucumber , fluted and thinly sliced in 1/8-inch rounds, sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice, vinaigrette , recipe follows, sliced scallions, white part only, shiso leaves , cut into chiffonade, coarse salt, freshly ground white pepper, herb salad , recipe follows, croutons , recipe follows, special equipment : 1 ring mold, 3 inches in diameter, 1 1/2 inches deep

white chocolate , tempered, cocoa butter, melted, bittersweet chocolate , tempered, candle molds (each mold has 3 parts - 2 candle pieces and a base), rubber stamps

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

cornstarch, white fondant, dogwood blossom cutter, blossom mold, green and gold luster dust, leaf mold, leaf cutter

onions, chopped, green bell pepper, cut into chunks, habanero pepper, or more to taste, light virgin palm oil, water, peanut butter, or more to taste, cubes chicken bouillon, salt, fresh spinach , cut into thin strips

all purpose flour, cake flour, sugar, baking powder, salt, baking soda, chilled unsalted butter , cut into 1/2-inch pieces, buttermilk, egg, beaten to blend, firm but ripe bosc pears, peeled, cored , cut into 1/2-inch-thick slices, fresh lemon juice, unsalted butter, whipping cream, golden brown sugar, poire williams (clear pear brandy) or brandy

unsalted butter, sugar, diced peeled cored ripe bosc pears (about 1 1/2 lb), egg yolks, whipping cream, poire williams (clear pear brandy), optional, unsalted butter, sugar, ripe bosc pears, peeled, cored , each cut into 12 lengthwise slices

firm-ripe bosc pears (about 2 3/4 lb), vanilla bean, sugar, unsalted butter, softened, firm white sandwich bread (from about two 1-lb loaves), sugar, heavy cream, unsalted butter, poire william (french pear brandy)