The Everything Pressure Cooker Cookbook (25 page)

¼ cup walnuts, toasted and chopped

2 tablespoons sugar

½ teaspoon grated orange rind

½ teaspoon ground cinnamon

4 cooking apples

4 teaspoons butter

1 cup water

1. Put the apple juice in a microwave-safe container; heat for 1 minute on high or until steaming and hot. Pour over the raisins. Soak the raisins for 30 minutes. Drain, reserving the apple juice. Add the nuts, sugar, orange rind, and cinnamon to the raisins and stir to mix.
   

2. Rinse and dry the apples. Cut off the top fourth of each apple. Peel the cut portion and chop it, then stir the diced apple pieces into the raisin mixture. Hollow out and core the apples by cutting to, but not through, the apple bottoms.
   

3. Place each apple on a piece of aluminum foil that is large enough to wrap the apple completely. Fill the apple centers with the raisin mixture.
   

4. Top each with a teaspoon of the butter. Wrap the foil around each apple, folding the foil over at the top and then pinching it firmly together.
   

5. Pour the water into the pressure cooker. Place the rack in the cooker. Place the apples on the rack. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes.
   

6. Remove pressure cooker from heat, quick-release the pressure, and remove the lid. Carefully lift the apples out of the pressure cooker. Unwrap and transfer to serving plates. Serve hot, at room temperature, or chilled.
   

Use Bartlett, Anjou, or Bosc pears. If you prefer, replace the cinnamon stick, ginger, and orange zest with a whole split and scraped vanilla bean. Whatever way you season them, these pears are delicious served over pound cake.

Ingredients | SERVES 4

4 ripe, but still firm pears

2 tablespoons fresh lemon juice

1¼ cups dry wine

½ cup cream sherry

¼ cup sugar

1 3-inch cinnamon stick, halved

¼ teaspoon ground ginger

2 teaspoons orange zest, grated

Recipe Alternatives

Make this dessert alcohol free by replacing the wine and sherry with fruit juice; adjust the sugar accordingly. If you prefer to serve whole pears, peel the pears and cut off some of the bottom ends so they'll stand upright. After you've dissolved the sugar into the sauce, insert the rack into the pressure cooker and stand the pears upright.

1. Rinse and peel the pears and cut them in half. Use a spoon or melon baller to remove the cores. Brush the pears with the lemon juice.
   

2. Combine the wine, sherry, sugar, cinnamon, ginger, and orange zest in the pressure cooker. Bring to a boil; stir to blend and dissolve the sugar. Carefully place the pears cut side down in the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 3 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
   

3. Use a slotted spoon to transfer the pears to a serving bowl or to place them on dessert plates. If desired, return the pressure cooker to medium heat and simmer uncovered for several minutes to thicken the sauce. Remove and discard the cinnamon stick pieces. Spoon the sauce over the pears. Serve.
   

Bartlett pears are light green and are especially prevalent in the Pacific Northwest. Serve on scones or toasted English muffins.

INGREDIENTS | YIELD: ABOUT 2 CUPS

6 medium Bartlett pears

¼ cup dry white wine

1 tablespoon fresh lemon juice

fl cup sugar

2 orange slices

1 lemon slice

2 whole cloves

1 vanilla bean, split lengthwise

1 cinnamon stick

¼ teaspoon ground cardamom

Pinch salt

1. Rinse, peel, and core the pears and cut them into 1 inch dice. Add the pears, wine, and lemon juice to the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes.
   

2. Remove from heat and allow pressure to release naturally for 10 minutes. Quick-release any remaining pressure and remove the lid. Transfer the fruit and juices to a blender or food processor and puree.
   

3. Return the puree to the pressure cooker. Add the sugar. Stir and cook over low heat until sugar dissolves. Stir in the remaining ingredients. Increase the heat to medium and boil gently, cooking and stirring for about 30 minutes or until mixture thickens and mounds slightly on spoon.
   

4. Remove and discard the orange and lemon slices, cloves, and cinnamon stick. Remove the vanilla pod; use the back of a knife to scrape away any vanilla seeds still clinging to the pod and stir them into the pear butter. Cool and refrigerate covered for up to 10 days or freeze for up to 4 months.
   

This tart lemon dish is most commonly spread on toast. It can also be used to fill baked tart shells.

INGREDIENTS | SERVES 6

11/3 cups sugar

3 large eggs

1 egg yolk

¼ cup butter, softened

¼ cup fresh lemon juice

1 teaspoon lemon zest, grated

2 cups water

Lemon Brunch Croissant

For each croissant, mix ½ teaspoon powdered sugar into 1 tablespoon cream cheese. Split a croissant and spread the sweetened cream cheese inside. Spoon some lemon curd to taste over the sweetened cream cheese. Fold the top of the croissant over the fillings. Serve.

1. Add the sugar to a blender or food processor. Process to create superfine sugar. Add the eggs, egg yolk, butter, lemon juice, and lemon zest. Process until well-mixed.
   

2. Prepare a 3-cup heatproof casserole dish that will sit on the rack of the pressure cooker by treating it with nonstick spray or coating the inside with butter. Strain the mixture from the blender or food processor into the dish. Cover tightly with aluminum foil.
   

3. Pour the water into the pressure cooker and insert the rack. Place the foil-covered casserole dish on the rack. Lock the lid into place and bring to low pressure; maintain pressure for 18 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid. Remove the casserole dish and place it on a wire rack.
   

4. Remove the foil from the casserole dish, being careful not to get any moisture clinging to the foil into the lemon curd. Use a small whisk or a fork to whisk the lemon curd.
   

5. The lemon curd can be served warm, but it will be somewhat runny. Cool, and then refrigerate covered for at least 4 hours to thicken the curd.
   

This is a delicious way to use up ripe bananas. You'll need to use a pressure cooker large enough to hold a 1-quart or 6-cup Bundt or angel food cake pan to make this recipe.

INGREDIENTS | SERVES 12

1 18¼-ounce package yellow cake mix

1 3½-ounce package instant banana pudding mix

4 eggs

4 cups water

¼ cup vegetable oil

3 small ripe bananas, mashed

2 cups powdered sugar, sifted

2 tablespoons milk

1 teaspoon vanilla extract

½ cup walnuts, toasted and chopped

Alternative Glaze

While the cake is still warm, slowly brush maple syrup over the outside of the cake. The syrup will sink into the cake somewhat, but the cake will remain sticky to the touch. The walnuts won't stick to the cake, however, so serve the nuts on the side or add them to the cake batter before you bake the cake.

1. Treat a 1 quart or 6-cup Bundt or angel food cake pan with nonstick spray. Set aside.
   

2. Add the cake mix and pudding mix to a large mixing bowl; stir to mix. Make a well in the center and add the eggs and pour in 1 cup water, oil, and mashed banana.
   

3. Beat on low speed until blended. Scrape bowl and beat another 4 minutes on medium speed. Pour the batter into the prepared pan. Cover tightly with a piece of heavy-duty aluminum foil.
   

4. Pour 3 cups water into the pressure cooker and add the rack. Lower the cake pan onto the rack.
   

5. Lock the lid into place and bring to high pressure; maintain pressure for 35 minutes.
   

6. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
   

7. Lift the cake pan out of the pressure cooker and place on a wire rack to cool for 10 minutes, then turn the cake out onto the wire rack to finish cooling.
   

8. To make the glaze, mix together the powdered sugar, milk, and vanilla in a bowl. Drizzle over the top of the cooled cake. Sprinkle the walnuts over the glaze before the glaze dries.
   

You can somewhat cut the fat in Chocolate-Berry Bread Pudding by replacing the milk and cream with skim or 2% milk, but add one more egg to the batter if you do.

INGREDIENTS | SERVES 6

6 slices day-old challah or brioche

½ cup raspberry preserves

½ cup dried strawberries or prunes, diced

½ cup hazelnuts, chopped

½ cup cocoa

½ cup sugar

Pinch salt

2 tablespoons butter, melted

3 large eggs

2 cups whole milk

2 cups heavy cream

1 tablespoon vanilla

1 cup water

Challah and Brioche

Challah is a slightly sweet, yeast-leavened Jewish egg bread. Brioche is a similar sweetened French bread. The dough can be used as the base for myriad pastries. This dessert won't be as sweet if you use homemade white or French bread, but it will still be good.

1. If the crusts on the bread are dark remove them. If using fresh bread, lightly toast it. Spread raspberry preserves over the bread. Treat a 5-cup heatproof soufflé dish with nonstick spray.
   

2. Tear the bread into chunks. Layer half the bread in the bottom of the soufflé dish. Sprinkle with dried fruit and chopped hazelnuts. Add remaining bread preserves side down.
   

3. Whisk the cocoa, sugar, and salt together. Add butter and eggs; whisk to mix. Whisk in milk, cream, and vanilla. Pour half the cocoa mixture over the bread. Tap down the dish and wait several minutes for the bread to absorb the liquid. Pour in remaining cocoa mixture.
   

4. Tear off 2 large pieces of heavy-duty aluminum foil. Lay one piece of the foil over the top of the dish, crimping it slightly around the edges, and wrap it around the dish, folding it and tucking it under. Set the dish in the middle of the remaining piece of foil; bring it up and over the top of the dish and crimp to seal.
   

5. Pour water into the pressure cooker and add rack. Crisscross 2 long doubled pieces of foil over the rack to help you lift the dish out of the pressure cooker later. Place the covered soufflé dish over the crossed foil strips on the rack.
   

6. Lock lid into place and bring to high pressure; maintain for 15 minutes. Remove from heat and allow pressure to release naturally.
   

7. Remove the dish from the pressure cooker, remove the foil, and place on a rack until ready to serve or until it's cool enough to cover and refrigerate.
   

Serve warm with maple syrup or make a maple-infused butter by whisking pats of chilled butter into heated maple syrup. Eat leftovers for breakfast cornbread-style: by crumbling into a bowl of milk.

INGREDIENTS | SERVES 6

2 cups milk

¼ cup light brown sugar, packed

1 teaspoon orange zest, grated

½ cup fine yellow cornmeal

1 large egg

2 egg yolks

2 tablespoons butter, melted

2 tablespoons orange marmalade

1 cup water

1. Bring milk to a simmer over medium hear. Stir in the brown sugar; simmer and stir until the milk is at a low boil. Whisk in the orange zest and cornmeal. Simmer and stir for 2 minutes. Remove from heat. Whisk together the egg, egg yolks, butter, and orange marmalade. Stir into the cornmeal mixture. Treat a 1 quart soufflé or heatproof glass dish with nonstick spray. Add batter.
   

2. Pour water into the pressure cooker and add rack. Place soufflé dish on the rack. Lock lid into place and bring to low pressure; maintain pressure for 12 minutes. Remove from heat and allow pressure to release naturally for 10 minutes. Quick-release any remaining pressure and remove the lid. Transfer to a wire rack.
   

Garnish this pudding with a sprinkling of ground cinnamon and serve with a dollop of whipped cream.

INGREDIENTS | SERVES 6

1½ cups Arborio rice, rinsed and drained

2 cups whole milk

1 14-ounce can coconut milk

1 cup water

½ cup sugar

2 teaspoons ground cinnamon

½ teaspoon salt

1½ teaspoons vanilla

1 cup dried cherries, dried strawberries, or golden raisins

1. Add the rice, milk, coconut milk, water, sugar, cinnamon, and salt to the pressure cooker. Cook and stir to dissolve the sugar over medium-high heat and bring to a boil. Lock the lid into place and bring to low pressure; maintain for 15 minutes.
   

2. Turn off the heat, quick-release the pressure, and remove the lid. Stir in the vanilla and dried fruit. Replace the cover, but do not lock into place. Let stand for 15 minutes. Stir and serve.
   

Serve this rich, popular dessert topped with cherry pie filling or sugared fresh blueberries, raspberries, or strawberries.

INGREDIENTS | SERVES 8

Nonstick spray

12 gingersnaps or vanilla wafers

1½ tablespoons almonds, toasted

½ tablespoon butter, melted

2 8-ounce packages cream cheese, room temperature

½ cup sugar

2 large eggs

Zest of 1 lemon, grated

1 tablespoon fresh lemon juice

½ teaspoon natural lemon extract

1 teaspoon vanilla

2 cups water

Lemon Fresh

For a milder lemon flavor, replace the lemon extract with vanilla. For a strong lemon flavor, add a few drops of food-grade lemon oil or more lemon zest. When you shave the zest off of the lemon, make sure you avoid the white pith, which tastes bitter.

1. Use a pressure cooker with a rack that's large enough to hold a 7″ × 3″ springform pan. Treat the inside of the pan with nonstick spray.
   

2. Add the cookies and almonds to a food processor.
   

   Pulse to create cookie crumbs and chop the nuts. Add the melted butter and pulse to mix.
   

3. Transfer the crumb mixture to the springform pan and press down into the pan. Wipe out the food processor bowl.
   

4. Cut the cream cheese into cubes and add it to the food processor along with the sugar; process until smooth. Add the eggs, lemon zest, lemon juice, lemon extract, and vanilla. Process for 10 seconds.
   

5. Scrape the bowl and then process for another 10 seconds or until the batter is well mixed and smooth.
   

6. Place the springform pan in the center of two 16″ × 16″ pieces of aluminum foil. Crimp the foil to seal the bottom of the pan.
   

7. Transfer the cheesecake batter into the springform pan. Treat one side of a 10-inch square of aluminum foil with nonstick spray; lay over the top of the springform pan and crimp around the edges.
   

8. Bring the bottom foil up the sides so that it can be grasped to raise and lower the pan into and out of the pressure cooker.
   

9. Pour the water into the pressure cooker. Insert the rack. Set the springform pan holding the cheesecake batter on the rack.
   

10. Lock the lid into place and bring to high pressure; maintain pressure for 8 minutes. Remove from heat and allow pressure to release naturally. Remove the lid.
    

11. Lift the covered springform pan out of the pressure cooker and place on a wire rack. Remove the top foil.
    

12. If any moisture has accumulated on top of the cheesecake, dab it with a piece of paper towel to remove it. Let cool to room temperature and then remove from the springform pan.
    

Serve warm with a scoop of vanilla bean ice cream and garnish with fresh fruit or dust with powdered sugar.

Ingredients | SERVES 6

4 ounces semisweet chocolate chips

¼ cup cocoa

1/8 teaspoon salt

3 tablespoons butter

2 large eggs, separated

¼ cup sugar, plus extra for the pan

1 teaspoon vanilla

½ cup pecans, chopped

¼ cup plus 2 tablespoons all-purpose flour

2 teaspoons instant coffee granules

2 tablespoons coffee liqueur

1 cup water

1. Add the chocolate chips, cocoa, salt, and 2 tablespoons butter to a microwave-safe bowl. Microwave on high for 1 minute; stir well. Microwave in additional 20-second segments if necessary, until the butter and chocolate are melted. Set aside to cool.
   

2. Add the egg whites to a medium-size mixing bowl. Whisk or beat with a mixer until the egg whites are foamy. Gradually add the ¼ cup of sugar, continuing to whisk or beat until soft peaks form; set aside.
   

3. Add the egg yolks and vanilla to a mixing bowl; use a whisk or handheld mixer to beat until the yolks are light yellow and begin to stiffen. Stir in the cooled chocolate mixture, pecans, flour, instant coffee, and coffee liqueur.
   

4. Transfer a third of the beaten egg whites to the chocolate mixture; stir to loosen the batter. Gently fold in the remaining egg whites.
   

5. Treat the bottom and sides of a 1-quart metal pan with 2 teaspoons of the remaining butter. Add about a tablespoon of sugar to the pan; shake and roll to coat the buttered pan with the sugar.
   

6. Dump out and discard any extra sugar. Transfer the chocolate batter to the buttered pan.
   

7. Treat one side of a 15-inch piece of aluminum foil with the remaining teaspoon of butter. Place the foil butter side down over the top of the pan; crimp around the edges of the pan to form a seal.
   

8. Pour the water into the pressure cooker. Place the rack in the cooker. Create handles to use later to remove the pan by crisscrossing long, doubled strips of foil over the rack.
   

9. Place the metal pan in the center of the rack over the foil strips. Lock the lid into place and bring to low pressure; maintain pressure for 20 minutes.
   

10. Remove pressure cooker from heat, quick-release pressure, and remove the lid. Lift the pan out of the pressure cooker and place on a wire rack. Remove foil cover.
    

11. Let rest for 10–15 minutes. To serve, either spoon from the pan or run a knife around the edge of the pan, place a serving plate over the metal pan, and invert to transfer the cake.
    

This traditional steamed Christmas pudding can be made up to a month in advance if you refrigerate it in a brandy-soaked cheesecloth in a covered container. If made ahead, steam it or heat it gently in the microwave before serving it with the brandy sauce.

INGREDIENTS | SERVES 10

1 cup prunes, snipped

1 cup dried currants

1 cup dried cranberries

1 cup raisins

1 cup candied lemon peel, minced

½ cup dark rum

1 cup butter, partially frozen

1½ cups all-purpose flour

1 cup dried bread crumbs

½ cup pecans, chopped

1 tablespoon candied ginger, minced

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

3 eggs

2 cups light brown sugar, packed

3 cups water

1 cup heavy cream

¼ cup brandy

1. Add the prunes, currants, cranberries, raisins, candied lemon peel, and rum to a bowl. Stir to mix. Cover and let stand at room temperature for 8 hours.
   

2. Partially freeze ¾ cup butter. Add the flour, bread crumbs, pecans, ginger, baking soda, salt, cinnamon, nutmeg, and cloves to a large mixing bowl. Stir to mix.
   

3. Grate the butter into the flour mixture. Add the marinated fruit. Toss grated butter and fruit into flour mixture. Add eggs and 1 cup of brown sugar to a separate bowl; whisk to mix. Pour into the flour-butter-fruit mixture. Combine the two mixtures together.
   

4. Wrap the base of a 7- or 8-inch springform pan with heavy-duty aluminum foil.
   

5. Transfer the batter to the springform pan, pressing it down into the pan to eliminate any air pockets.
   

6. Tear off a 25-inch-long piece of heavy-duty aluminum foil and treat one side of one 8-inch end of the foil with nonstick spray. Place the nonstick spray-treated side of the foil over the top of the springform pan and then wrap the remaining foil under and over the pan again; crimp to seal.
   

7. Pour the water and place the rack into the pressure cooker. Crisscross long doubled strips of foil over the rack to create handles to use later to remove the pan.
   

8. Place springform pan on rack, over foil strips. Lock lid into place and bring to high pressure; maintain for 1 hour.
   

9. Remove from heat and allow pressure to release naturally. Remove lid. Lift pan from the pressure cooker and cool. Remove foil cover.
   

10. Let rest and cool for 15 minutes and then run a knife around the edge of the pudding to loosen it from the sides of the pan. Unmold the pudding and transfer it to a plate.
    

11. To make the brandy sauce, add remaining cup of brown sugar, cream, and remaining ¼ cup butter to a saucepan placed over medium-high heat. Simmer and stir until sugar dissolves, stir in the brandy. Simmer and stir for 10 minutes. Serve over the warm pudding.