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.

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Strawberries Take the Cake

strawberry layer cakeThis cake is so worth it. I’ve been known to indulge in the sport of cake making on occasion, usually to be disappointed in the results. Cakes tend to be a lot of work, what with the sifting, measuring and the like. Generally, I only eat the frosting. Sometimes the cake, too, but because it is glued to the frosting.

So first and foremost – this cake is the bomb. The cake itself is delicious and will probably become my favorite basic cake when I don’t cheat with mixes. Mainly I use mixes because I’m willing to trade the somewhat artificial flavor for ease of making the final cake, as a vehicle for frosting or ice cream. But this basic cake, in all of its mixing, is really, really good. But there’s not shortcuts. When the directions call for mixing for 6 minutes, it’s not kidding around. The recipe is from Saveur.com, via Christina Tosi at New York’s Milk Bar.

There are multiple steps here. You will be making a cake, a cheesecake (crustless), strawberry jam, frosting, lemon curd and something called milk crumbs (from the Milk Bar). This being strawberry season, I already had already made the jam. You just need to tweak it with some vinegar – yes vinegar – which helps downplay the sweetness. I had some extra lemon curd left over from a Barbara Kafka recipe in the NY Times.

I will include her recipe here, plus include with my modification. One major modification I made to the recipe involves the construction. I don’t own 6-inch pans. So I baked the cake in 2 9-inch cake pans and the cheesecake in a 9-inch nonstick cake pan. I will include directions on assembly below.

The cake itself can go into the freezer and come out on a nice warm day around 4 p.m. and be ready in time for serving after dinner.

Vanilla Cake

This will make 2 9-inch round cakes or 1 8×12-inch sheet cake.

Nonstick baking spray
8 tablespoons (1 stick) unsalted butter, softened
1 14 cups sugar
14 cup packed light brown sugar
3 large eggs
12 cup buttermilk
12 cup vegetable oil
1 tablespoon vanilla extract
1 12 cups cake flour (I used White Lily)
1 teaspoon baking powder
1 teaspoon kosher salt

Heat the oven to 350 degrees.

Prepare your cake pans by coating with cooking spray and then lining the bottoms with either rounds of parchment or a sheet of parchment – cut to fit the size of the pan. This will help your cake come easily out of the pan later.

You can use a stand mixer or hand electric mixer, but be prepared to beat for a while here.

In a large bowl, cream the butter and both sugars on medium-high speed for 3 minutes. Scrape down the sides of the bowl. Crack eggs in a separate bowl, to make sure there are no shells, then add them, one at a time to the creamed sugar and butter, mixing on medium-high speed for another 3 minutes.

Put the buttermilk, oil and vanilla into one measuring cup, then, with the mixer speed on  low,  slowly drizzle in it in. Increase the mixer speed to medium-high, and beat until the batter doubles in volume and turns white – this will take about 6 minutes.

Whisk together the flour, baking powder salt. With the mixer speed on low, add the dry ingredients and mix until just combined. Scrape  batter into the prepared pans (pan) and smooth the top. Bake until a toothpick inserted in the middle of the cake comes out clean, 28 to 30 minutes. Transfer to a rack and let cool completely. Remove from the pans (pan). Wrap the pan in plastic wrap and refrigerate for up to 5 days.
This is the recipe from Saveur.
My take on it would be to use 12 ounces of your favorite jam, homemade or purchased (buy the best you can, making sure strawberries are the first ingredient). In a small bowl, combine jam, 1/2 teaspoon salt and 3 to 4 teaspoons balsamic vinegar.
12 ounces strawberries, hulled
1 cup sugar
2 teaspoons pectin
34 teaspoon kosher salt
2 teaspoons sherry wine vinegar
1 12 teaspoon white wine vinegar
In a blender, puree the strawberries. In a small saucepan, whisk the sugar with pectin and 12 teaspoon of the salt. Put purée into the saucepan along with both vinegars. Stir to combine. Bring to a boil , and then reduce the heat to medium-low, and cook the jam, stirring, until thickened , 10 minutes. Remove the jam from the heat and let cool completely.
Strawberry Frosting
1 stick butter, softened
1/4 powdered sugar
1/4 teaspoon salt
5 tablespoons pickled strawberry jam
1/2 teaspoon lemon juice
In a mixing bowl, beat with electric or stand mixer cream butter, sugar and salt until light and fluffy. Mix in 5 tablespoons pickled strawberry jam and the lemon juice. The rest of the jam will be used in the cake.
Cheesecake
1 8-ounce package cream cheese, softened
1 large egg, beaten
1/2 teaspoon kosher salt
3/4 cup sugar
Heat oven to 325 degrees.
Coat a nonstick cake pan with cooking spray.
In a medium-sized bowl, beat cream cheese and egg until light and fluffy. Add salt and sugar and beat for 2 more minutes. Scrape into prepared pan.
Bake for about 20 minutes. The top will not be brown, but the edges will have started to pull away from the edges.
Let cool on a rack.
Lemon Curd
 2 sticks butter
1 cup sugar
1/2 cup fresh lemon juice
1 tablespoon lemon zest
6 large eggs, room temperature and beaten in a small bowl
In a 2 1/2-quart souffle dish or 8-cup glass measuring cup, place butter, sugar, lemon juice and lemon zest. Cover with microwave plastic wrap and cook for about 4 minutes.
Remove from microwave and carefully uncover.
Add about 1/4 cup of the melted mixture to the eggs and whisk together (you are tempering the eggs, so work quickly). Scrape egg mixture into souffle dish and whisk constantly so you don’t get scrambled eggs.
Place back in microwave, uncovered, and cook for about 3 minutes. Whisk again. Cook again, uncovered, for about 2 minutes. Finish in a blender for a very smooth lemon curd. For this cake recipe, I don’t bother with the blender.
Don’t skip this. Some people like to snack on them. I wasn’t keen on the flavor by themselves, but in the cake, it is a great complement.
34 cup instant nonfat dry milk, such as Carnation
14 cup flour
2 tablespoons cornstarch
2 tablespoons sugar
12 teaspoon kosher salt
4 tablespoons unsalted butter, melted
3 ounces (chips are OK) white chocolate, melted
Heat  oven to 250. Line a baking sheet with parchment or foil.
In a medium bowl, whisk 12 cup of the dry milk with the flour, cornstarch, sugar, and salt. Add the melted butter and stir with  until the mixture forms small clusters. Spread the baking sheet and bake until dried and sandy, 20 minutes. Allow to cool.
Return the clusters to a bowl, break apart any that are larger than 12 inch in diameter. Add remaining 14 cup dry milk and toss until evenly coated. Pour the white chocolate over the crumbs and stir until evenly coated. If not using that day, refrigerate for up to 1 week.
To Assemble
Now that you are exhausted … This recipe really is a 2-3 day exercise. I baked the cake, cheesecake, and milk crumbs the night before.
While the cheesecake was still warm, not hot, I crumbled it into a medium size bowl with the lemon curd. Then beat until creamy. Cover and refrigerate.
The next day I mixed the vinegar into the strawberry jam and used 5 tablespoons to make the frosting. I pulled the lemon curd cheesecake out of the fridge to get to room temperature.
Now all you need is 1 to 1 1/2 tablespoons fresh lemon juice.
1. Cut your cake into 2 6-inch rounds. Find a small bowl with a flat bottom that is 6-inches in diameter. Put the cake scraps into the bowl, pushing down and together so it forms a somewhat cohesive layer. Invert it onto a serving plate. Brush with 3/4 teaspoon lemon juice.
2. Spread with half of the leftover pickled jam and top with 1/3 of the milk crumbs.
3. Take a sheet of parchment paper that is long enough to go around the bottom of the cake. You want to cut it so it will be about 18-inches tall. Wrap the parchment around the cake and secure with tape in several places. This will become a form to keep the layers from falling over. This step is important.
4. Now spoon 1/2 of the lemon curd cheesecake over top and spread to the edges.
5. Top with 1 of the cut cake layers. Brush with remaining lemon juice, remaining jam and 1/3 of the milk crumbs.
6. Dollop and spread remaining lemon curd cheesecake on top. Place remaining cake layer on top. Spread frosting on top. Sprinkle with remaining milk crumbs.
7. Freeze for at least 12 hours.If you are going to freeze for longer, make sure to wrap in plastic and foil to protect the cake from freezer burn.
8. Remove from freezer at least 3 hours before serving. Remove parchment. Revel in its beauty. Slice and serve.
Best eaten outside, with candlelight and stars.
dinner outside
Best,
XOXO
Marnie

Rhubarb and Strawberries perfect pair

strawberry rhubarb

The French almost spoiled rhubarb for me forever. There are very few foods on my “do not eat” list, and rhubarb was on there. I couldn’t fathom why anyone wanted to eat what I perceived to be a tart version of celery. I only eat that when it is chopped finely like a mirepoix. No ants on log in this house.

But I like to test my dislikes every now and again. So on a trip to Paris a few years ago, I gave it a try as a dessert choice during prix fixe three-course meal. Stewed. That should have given it away. It tasted like tart limp celery.

Fortunately, the relentless press of rhubarb recipes in the late spring caught my eye a year ago and I gave it a try again – chopped finely and paired with strawberries in a crisp or crumble. The fine chop eliminates my texture issue, while the tart flavor pairs deliciously with strawberries.

Now, when it comes into season I buy it. I don’t always know how I am going to prepare it, but I buy it anyway. It keeps for a bit, like celery, so you can wait for inspiration. In my case, it came in the form of Tuesday night dinner. My beau was coming over and he has a sweet tooth (as do both my daughter and I). I temporarily exhausted the chocolate category for his birthday.

Borrowing a recipe from Food52, I chopped up 1 pound rhubarb, 1 pound strawberries and added them to a pot with 1 1/2 cups of sugar and let it sit for an hour. Then I brought it to a boil and simmered for about 20 minutes, until it was nice and thick. I put into into jars, add lids, and refrigerate until ready to use. I dollop spoonfuls in my yogurt in the morning and put it on ice cream at night. It’s strawberry jam at the next level.

For our dessert, the strawberry rhubarb jam topped a fluffy cheesecake baked in a Mason jar, a recipe I adapted from Martha Stewart. I made a few minor alterations.

I can tell you I converted two rhubarb haters into lovers, both asking for some extra jam to top their cheesecakes as they dug in.Cheesecake an a Jar

This seems like a lot of eggs compared to my normal cheesecake recipe, which calls for 1 egg per 8 ounces of cream cheese. The eggs make it fluffy instead of dense, which is perfect in these jars.

Filling

  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 3 large eggs, room temperature
  • 4 ounces mascarpone or sour cream (1/2 cup)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup plus 1 tablespoon fruit preserves or jam
  • 6  6-ounce jars

Crust

  • 4 chocolate or regular graham crackers
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

 

Heat oven to 325 degrees. Fill a small pot or a teakettle with water and get it ready to boil. You are going to bake these cheesecakes in a bain marie (water bath) to keep the temperature even.

In a large bowl, beat cream cheese and mascarpone (or sour cream) until smooth with an electric mixer. Add sugar and beat until it is fully incorporated, about 2 minutes. Add eggs, one at a time, beating until smooth. Mix in salt (1/4 teaspoon), lemon juice and vanilla.

Divide batter among six 6-ounce jars, filling each about half full first then using any remaining batter to even them out.

Put a baking dish large enough to hold the jars, a 9×9 square dish will work, on the middle rack in the heated oven. Place jars in the baking dish. Fill the dish with boiling water until about halfway up the side of the jars.

Cover with foil that has had 4-6 large slits cut into it to vent. Bake until set in the center, about 25 to 35 minutes. Let cool. Refrigerate overnight to set.

You can serve these the same day, as I did, by gradually changing the hot water to cold once the cheesecakes are baked.  When you remove them from the oven, place the hot pan in the sink. Remove foil. Add tepid water to the dish to gradually lower the temperature. Once the dish has the tepid water in it, gradually add ice cubes to chill down the cheesecakes. Go slowly – don’t dump a bunch of ice all in at one time, or you risk cracking the baking dish and the cheesecake jars. Add ice as it melts. They should be ready to eat in about 30 minutes.

In the meantime, turn graham crackers into crumbs in either a blender or food processor (or buy crumbs). Add sugar and pulse several times to combine. Then add melted butter and process until just incorporated. Spread onto a foil or parchment-lined baking sheet and bake for about 10 minutes.

When cheesecakes are ready to serve, spoon some preserves on top and sprinkle with graham topping. Place any extra preserves and topping in separate bowls and serve along with the cheesecakes so guests can replenish as they scoop out the cheesecake.

Contact me at marnie@marniemeadmedia.com.