Dinner and Dessert in an Instant (Pot)

The inner domestic goddess in my has been calling lately. She’s a taskmaster that one. I have to make lists to keep up with her.

It started with a skirt that needed shortened. Every two years I buy an ankle-length skirt thinking I can wear them in summer. They look sooo comfortable, and so cool. And they are. But they do not flatter with my figure – my best assets are my legs. And long skirts cover them up.

So I wanted to shorten a skirt that I bought last year. And down the rabbit hole I went. Once the sewing machine and I reconnect, a whole bunch of projects spring to mind. Like a new headboard cover in a flamingo print. Then I needed to make a matching pillow – with tassels.

Then I needed to move the bureau. And then I moved into the living room – where the couch needed new pillows. Then on to redoing the bins in the kitchen. Then outside to the deck, which needed washed (Clorox makes an amazing deck cleaner that is better than a power washer – if I am operating it.). This made me rethink the outdoor cushions. And those bushes that have been bothering me.

And so on.

I haven’t been to the gym in a week. Who has time?

I’ve even been multi-tasking when I walk the dog.  I now walk with a plastic bag and a long stick to pluck the dead ones out of the surf and the creek. Planting a dead fish and an eggshell or two with your tomato plants is the perfect fertilizer combination. There I was squatting along Walnut Creek this morning with a long stick trying to snag a floater for my garden. I am not fishing. These are dead fish. I seem to have some things in common with the turkey vultures, who, I swear, are watching this process.

It works. I had a magnificent crop of tomatoes last year.

We could speculate as to why I am on this roll. Avoiding other tasks, perhaps. Preparing to be a full-time nursing student in the fall – certainly a possibility. Before we get all psycho-babble about it, the real reason is that I don’t like sitting in the basement with the sewing machine in the summer. I like to grow tomatoes because I like to eat tomatoes.

And, in the late spring and summer, I can make a meal out of what I have planted — salads with fresh herbs, and soon radishes, and some grilled protein (or not). By mid-August, I will have tomato and cucumber salads with freshly baked bread, and I will be in heaven.

The result of all of this domesticity is that I’m too exhausted to make dinner at night.

Thankfully, the Instant Pot is pretty handy. And it can handle frozen chicken breasts and thighs. I plunged deep into the back of the freezer to find some breasts and thighs that had been there for about six months or so (and was pretty pleased to find them lurking there), and dropped them into the Instant Pot, along with a cup of Franks Red Hot sauce and a couple of tablespoons of butter. In less than an hour (30 minutes of actual cooking time), I had dinner, plus leftovers. The shredding was the most work of the whole dish.

My handy Instant Pot makes both dinner and dessert.

The first time, I just loaded it onto a bun with some slaw on top (you can add some blue cheese dressing or blue cheese crumbles if you like), and added some sliced cucumbers as the salad (two veggies – I win!)

The cold leftovers were great for lunch – I made a broccoli slaw (mayo, vinegar, sweetener) and piled it on the bottom. Put the shredded chicken on top, garnish with tomatoes, cucumbers, or whatever is handy  – and viola, a healthy lunch.

Instant Pot Buffalo chicken on top of a broccoli slaw, with an avocado topper.

I do enjoy my veggies – but at heart, I’m a fruit lover. And dessert with fruit is one of my absolute favorites (except that stewed rhubarb thing I had in Paris about five years ago). Sometimes I am happy with fresh fruit and mint from the garden. But not at the moment. I am craving creamy and cold.

And the bloggers in love with the Instant Pot (a pressure cooker) swear that this thing makes cheesecakes and other desserts. Yeah, yeah, yeah. My bread machine promised that it made jam, but I I didn’t see the point in that. So why use the Instant Pot for cheesecake. After all, you still have to mix the ingredients up (crust and filling).

Two reasons:

  1. You don’t have to use a water bath (the ideal method for cooking a cheesecake to keep it creamy and not crack the top).
  2. You don’t heat up the house.

The hardest part of this recipe is:

  1. You have to find the springform pan that fits your pot. A 6- or 7-inch pan works. I had to order on Amazon. By this summer, you might find them at TJ Maxx or Marshall.
  2. Cream cheese must be room temp. This is true regardless of how you are cooking it – conventional oven or the pressure cooker.

It cooks in about 35 minutes – but you have to add on time for the pressure to build, and then vent naturally – so it takes about the same amount of time as the oven. But, let me tell you, cheesecake without the bain marie (water bath) is a dream. Especially in the summer (which will get here eventually).

It’s not very pretty when it comes out. That much I will tell you. So I made my typical topping of plain Greek yogurt, brown sugar, and lemon zest to cover the top. Then I topped it with mounds of blueberries that I had tossed in apricot jam (made last year). The jam gives the blueberries a glossy look. You, of course, could just buy a container of lemon yogurt, or vanilla yogurt, or whatever flavor you like, and skip that step. You can also skip the step of glossing the blueberries.

This is not a compensated post, BTW. I only write about products I use and love.

See you at the farmer’s markets soon

XOXOXO

Marnie

marnie@meadballs.co

m

Print Recipe
Blueberry Cheesecake in the Instant Pot
Course dessert, dinner, lunch
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 5 hours
Servings
slices
Ingredients
Course dessert, dinner, lunch
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 5 hours
Servings
slices
Ingredients
Instructions
  1. Prepare the 7-inch springform pan by putting it together, then lightly coating with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and spray again. Cut an 18-inch piece of aluminum foil. Place a paper towel in the middle of the foil. Place pan on top of foil. Fold foil up around pan (so that it protects from leaks). Have extra foil go straight up the sides of the pan - you will use this to help lift the pan into and out of the Instant Pot.
  2. In a food processor, pulse crackers until nearly crushed. Add melted butter and sugar and pulse to combine. This should have a crumbly/sandy texture. Press into the bottom and sides of the pan. I like to use some plastic wrap or parchment on top of the crumbs and use a heavy mug or bowl to press crumbs into the bottom and up the sides of the pan.
  3. Beat the room temp cream cheese and sugar in a stand mixer or your hand mixer until combined. Add in the yogurt or sour cream and mix for 30 more seconds until smooth, add in the flour or tapioca starch, salt and vanilla. Add in the eggs and mix until just smooth, scraping down sides as needed. Do not over beat this.
  4. Pour into crust.
  5. Pour 2 cups of water into the bottom of your Instant Pot. Place the trivet that came with the pot into the bottom, with the feet folded up.
  6. Once the pan is in the Instant Pot (make sure you have the rubber ring in), secure lid. Make sure vent is on "sealed." Press "Manual" and set time for 35 minutes. Let the pot release the pressure - do not manually release.
  7. When the cheesecake is done. Remove the lid. Use foil to lift out of pot. Allow to cool for 1 hour. Then refrigerate 4 hours or overnight.
  8. In the meantime, stir together yogurt, brown sugar, and lemon zest. Refrigerate if not using immediately.
  9. Take cheesecake out of refrigerator. Remove foil, then remove from the pan. The parchment will help you remove the cheesecake from the bottom of the pan, but you may need a metal spatula to help get it started. Remove parchment from bottom. Plate cheesecake.
  10. Toss blueberries with apricot jam. If your apricot jam is firm, then microwave in a glass bowl first for 15 to 45 seconds. Stir. Then add blueberries and stir to coat.
  11. Spread yogurt mixture on top of cheesecake. Heap blueberries on top. Enjoy. Should make 6 slices.
Recipe Notes

This recipe is adapted from Cookies and Cups. I love the Ritz crackers in the crust - but you can use your favorite graham crackers. To make GF, I have successfully used GF graham crackers.

I like the use of brown sugar in this recipe - it lends a depth with the molasses that I enjoy. If you don't have any, certainly you can use regular granulated sugar. If you have just a tablespoon or two sitting in the bottom of your bag or container - DO use it in the yogurt topping.

If you are not a fan of lemon, or don't have lemon zest, substitute 1/2 teaspoon vanilla extract.

Tip on lemon zest: Any time you are juicing a lemon, zest it first. Put the zest in a sandwich baggie and keep in the freezer.

Share this Recipe

Crazed Chef Craves Squash (really!)

Things have been a little hectic here in the Meadballs kitchen. Big news is that I am finally certified. This seemed liked the hugest hurdle back in the spring. But when the day finally came on Friday, Aug. 4, it really was just he beginning. Because of three things:

  • Most of my pots and pans didn’t work with induction. So I had to buy new ones.
  • I have to wash dishes now. (Dishwasher not in the budget).
  • The ventilation project wasn’t totally finished.

The last is probably the biggest issue because it is August. And while it has been pretty chill so far, it isn’t all that cool in my basement digs with three fridges, two freezers, two ovens, and three induction cooktops going. Sometimes all at once. So the electrician returned to install a big fan, some vents in the ductwork and a cooler for the wine room. As a result, my shiny new kitchen is a mess of dust, dirt, power saws, and electrical things. It is loud and dirty. So I haven’t been in the kitchen much since I picked up my lovely certificate.

But, never fear, it should all be done by tomorrow morning and I’ll be cooking away. If you have signed up for my newsletter – there is a sign-up on this website – you will find the specials for next week. They will also be posted on the Meadballs Meals facebook page. Order by e-mailing marnie@meadballs.com, messaging me on Facebook, or by texting 814.470.8688. Orders need to be received by Sunday at noon for Monday delivery.

In the meantime, I’ve been in my home kitchen working with what to do with a truckload of yellow squash. I love this bread with blueberries. Don’t skip the glaze, it makes the cake and helps keep it fresh.

Print Recipe
Lemonade Blueberry Squash Bread
Course breakfast, dessert
Cuisine American
Servings
loaves
Ingredients
Course breakfast, dessert
Cuisine American
Servings
loaves
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Grease 2 regular loaf pans.
  2. Whisk together flour, salt, baking powder and baking soda in a large bowl.
  3. In another large or medium bowl, combine melted butter and sugar. Add lemon juice, lemon zest, and vanilla. Whisk in eggs.
  4. Add wet ingredients to dry. Mix thoroughly.
  5. Add squash and stir just to blend. Toss blueberries with the remaining flour. Add to mixture.
  6. Pour into prepared pans and bake at 325 degrees for 45 to 55 minutes.
  7. Allow the pan to cool; remove the bread and place top down on a serving plate.
  8. In the meantime, make the glaze by combining all the ingredients and mixing until smooth. Pour over top of bread.
  9. Serve.
Share this Recipe
 

Taste-Testing Weekend for Sweetie Pie

One thing has always been a constant in my life through high school, college, new job in a different city, marriage, motherhood, illness, divorce, and the sale of the family-owned business – my passion for baking. No matter how crazy, hectic, bad, good, or in between, I have found peace in the kitchen with flour, water, yeast, sugar, and butter. Sometimes, it was just flour, water, and yeast. Oftentimes, it was more ingredients, such aimg_0029-1s fresh or dried fruits, cinnamon, and nuts.

My earliest memory is of making pies, although I’m sure I learned to make cookies first. My neighbor in Warren, Mrs. Levinson, was my teacher. I’ve carried her lessons through today: measure first, but rely on touch, and be patient. You can’t hurry dough. If you try, it doesn’t taste very good. Now you have wasted both money and time on a poor outcome.

In college, I baked bread, pies, and lasagna for co-workers at the student newspaper. When roommates took me home for the Jewish holidays, I learned to bake challah and make kugel. Later, baking cakes for the birthdays of co-workers was one of my ways to give back to a new work family I had in Illinois for five years. I think I enjoyed the joy the cakes brought as much as the recipient. As I traveled in the U.S. and Canada, I used restaurants as inspiration for new dishes. If I didn’t like a dish, I’d try to figure out how to make it better. It’s how I learned the importance of seasoning meats before cooking them, why not to skimp on the quality of goat cheese or feta for a salad (or any ingredient that will be the star of a dish), the importance of real butter in baking. There’s plenty more, but I’ll save those for another time.

I’ve baked my way through breakups, bosses, therapists, and rehab. The boyfriends, bosses, therapists and booze are long gone. My baking pans – dented, blackened, and otherwise loved – are still with me.

I’ve been looking for signs to tell me what to do now that I’m not in the newspaper business anymore. It took conversations with Tammy Lyn Fox (Taste of Zion), Lisa Heidelberg (Dinner is Served by Lisa), Anthony Perino (formerly of Frankie & May), and Heidi Lutz (Juice Jar), to help me to open the door to what my future might be.

Conversations led me to the Erie County Department of Health to sign up for the food safety food management certification. Classes start next week.

By Saturday morning, I had a name: Sweetie Pie, a food truck business to open in 2017. The specialties? Pies, homemade granola parfaits, and cheesecakes served in half-pint mason jars. Also on the menu? Sticky buns, scones, cookies, coffee, and teas. At least that’s the current thought, because next up was to begin an outline of a business plan. A guiding principle will be a focus on local ingredients and a minimal impact on the planet, so compostable cups, napkins, serving ware and, of course, the reusable mason jars.

img_0026 img_0027

Three hours later, I needed a creative break. I opened the cupboards and pulled out the baking pans. Then I pulled my favorite recipes out of the folders (both online and paper).

This  will be a long, and sweet, journey.

Happy baking.

XOXOXO

Marnie

marnie@marniemeadmedia

 

Print Recipe
Sticky Buns
Course breakfast
Cuisine American
Servings
sticky buns
Ingredients
Course breakfast
Cuisine American
Servings
sticky buns
Ingredients
Instructions
  1. You will need 3 (three) 9-inch square pans or 4 round cake pans for this recipe, which makes about 3 dozen rolls.
  2. Dough: Sprinkle yeast over water and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Whisk in beaten eggs.
  3. Heat milk and butter in a saucepan over medium heat on the stove or in a glass bowl in the microwave until butter is melted. Remove from heat.
  4. Combine remaining sugar, flour and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture and incorporate. With mixer running, add proofed yeast. Keep mixer running on medium-high speed, kneading until dough is soft and silky, about 5 minutes.
  5. Grease a medium bowl with some butter (from the wrapper); place dough in bowl. Brush top of dough with melted butter; cover with plastic wrap. If you don't have time to make sticky buns, you can refrigerate the dough overnight and then remove from the refrigerator and continue.
  6. Let dough rise in a warm, draft-free area until doubled in size, 1 to 1 1/2 hours (or 2 to 2 1/2 hours if dough has been refrigerated).
  7. In the meantime, make the filling and topping.
  8. Filling: In an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg and kosher salt until light and fluffy. Set filling aside.
  9. Topping: Heat oven to 350 degrees. Spread out nuts on a rimmed baking sheet. Toast until fragrant, 10-12 minutes. Let cool completely.
  10. Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, honey, corn syrup, salt, and orange zest, if using. Bring to a boil, reduce heat to medium and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour into bottoms of prepared pans. Divide nuts evenly among the pans.
  11. When dough has doubled, punch it down and divide into two. Place on floured work surface. Lightly dust top with flour.
  12. Roll out one dough ball on a lightly floured surface into a 10-by-12-inch rectangle about 1/4-inch thick. Place dough so one long side faces you. Spread 1/2 of the cinnamon-sugar mixture over dough, leaving a 1-inch plain border on the side farthest from you.
  13. Beginning with the long edge closest to you, roll dough into a log, tightening as you roll, and patting in ends if they begin to taper. Pinch together the seam where the long side meets the roll to seal. Arrange the log seam side down on the work surface.
  14. Using a large knife, cut the log crosswise into 12 to 15 equal pieces. Lightly flour the knife between slices if the dough is too sticky. Turn the buns cut side up and gently pat the top to flatten slightly. If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion. Place the buns in prepared pans; space them evenly apart (buns should not touch each other).
  15. Repeat with second ball of dough and filling.
  16. Loosely cover pan with plastic wrap or a kitchen towel.
  17. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour.
  18. Arrange a rack in middle of oven; preheat to 350 degrees.
  19. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185 degrees, about 50 minutes. Let cool for 5 minutes. Let cool in pan on a wire rack.
Share this Recipe

Pledge to Bake an Apple Cake

bucket full of ripe apples is in the garden grass in the rays of sunset

On my recent trip to Kansas City, one of the non-culinary adventures was a trip to the Escape Room. The concept is fairly simple – you choose a room from which to “escape” by solving the clues. The rooms have varying difficulties, but the task is the same. Find the clues in the room, determine if they are helpful or misleading, and, ideally, you will be among the 20 percent who get out in the allotted time.

We had a choice between prison break, which involved handcuffs, and secret agent, which meant finding a spy. One of our team wasn’t into the handcuffs, so we played secret agent. We didn’t get it solved in time to “win,” but we did have a group of strangers cooperating in what seemed like a team-building exercise.

I left it at that until today. After a meeting with some “teammates” in a women’s networking/mastermind group, the clouds cleared in my head. Thanks Tammy and Linda. The Escape Room seemed more like a metaphor for life. There are clues all around us – and sometimes there is a higher power to gently guide – and it’s up to us to figure out which of them are useful and which can lead us down a dead-end path.

Sometimes the only way to figure out if the clue is relevant is to wander. Some of us have the fortune or clarity to see the clues for what they are, and follow the path to the right job, the right spouse, the right future. Some of us follow what seems to be the right path, only to find ourselves wandering off in a field, distracted somehow along the way. Others walk and walk, only to find the path eventually blocked. Sometimes it can be a wall blocking the way, which can be scaled. Other times it could be a cliff, and your choice is to figure how to bridge the divide. Or you can simply turn around and look for a fork and try a new path. And hope you find the clues to unlock the door to the future.

In March I decided it was time to find a new path. I’ve been picking up little clues along the way. Some have been helpful, like getting my master certification in life coaching. Others took me down a path I’m not sure have much to do with my future – other than to prove I can pass all the criminal clearances to be around children.

What clues are out there? I’m looking to the past – my many years of baking and writing. I am fully embracing my present with the wonderful Coffee Club Divas networking group and the Black Diamonds mastermind group. And what about the future? I’m working on it.

Until then, I do what I have always done when looking for clarity – I bake. Today’s recipe for Grandmother Royce’s California Apple Cake is a tried and true one that my sister-in-law Jenna Mead sent me in 2015. This is a real keeper and perfect for apple season.

I also made it as part of King Arthur Flour’s Bake and Share Initiative in October. For every pledge they receive to bake and share, King Arthur will donate to Feeding America.

Print Recipe
Grandmother Royce's California Apple Cake
Course dessert
Cuisine American
Servings
Ingredients
Course dessert
Cuisine American
Servings
Ingredients
Instructions
  1. Combine apples and sugar. Mix well. Add oil, nuts, eggs, and vanilla and blend. In a separate bowl, blend together flour, baking soda, salt, and spices. Add to apple mixture and blend.
  2. Pour into greased and floured 9x13 baking pan. Bake for 40 minutes at 350 degrees. Check after 30 minutes.
  3. Note: I made this in a Bundt pan. To make it a little fancier, slice 1/2 of of your apples instead of dicing. Don't put the sliced apple into the cake, instead place the slices and a sprinkle of the walnuts in the bottom of the pan. Then pour the batter on top. Bake. When cool, invert onto a serving plate.
Recipe Notes

Best when eaten soon. Cover very loosely for storage as it can get soggy quickly. Freezes well.

Share this Recipe