31
2
tablespoons molasses
1¼
pounds new red potatoes, about
2 inches in size
6
carrots, peeled, cut into 2-inch
lengths
1
cabbage (2 pounds), outer leaves
removed, cut into 6 wedges
6
small (2 to 3 ounces each), onions,
peeled with root end left intact
Rinse corned beef. Place trivet/rack in
cooking pot of the Cuisinart
®
Electric
Pressure Cooker. Add chopped onion and
celery to pot. Place corned beef on rack and
add water. Cover and lock lid in place. Select
High Pressure and set timer for 4 minutes
per pound and round up or down to closest
5-minute increment (e.g., if corned beef
weighs 3.5 pounds, multiply 3.5 x 4 to get
78 minutes – round up to 80 minutes). While
corned beef cooks, combine marmalade,
mustard and molasses and stir with a whisk.
When audible beep sounds, time for 0
minutes of Natural Pressure Release, and
release remaining pressure using Quick
Pressure Release. Preheat oven to 375°F.
When float valve drops, turn pressure cooker
off. Remove corned beef from cooking pot.
Trim the fat layer from the corned beef and
discard. Place in a roasting pan and top with
marmalade mixture. Place in oven for 0 to
5 minutes to glaze.
Strain cooking liquid, discarding solids
and return liquid to cooking pot (it will
have turned red – do not worry). Place the
potatoes and carrots in the liquid in the
cooking pot first, then the cabbage wedges,
and top with the onions. Cover and lock lid in
place. Select High Pressure and set timer for
3 minutes. When audible beep sounds, use
Quick Pressure Release to release pressure.
If vegetables are not cooked enough,
select Simmer and cook until done to taste
preference.
Using a slotted spoon or skimmer, remove
the vegetables and arrange in a warmed
shallow serving bowl. Slice the corned beef
in thin slices across the grain to serve.
Nutritional information per serving:
Calories 640 (44% from fat) • carb. 56g • pro. 35g
• fat 31g • sat. fat 10g • chol. 157mg • sod. 2501mg •
calc. 210mg • fiber 12g
*Choose a flat-cut or straight-cut brisket.
If the package does not contain a spice
pack, you can prepare your own: 8 whole
peppercorns, 4 whole allspice berries,
1 teaspoon mustard seed, ½ teaspoon
coriander seed, and 1 bay leaf.
Lemon Cheesecake
“Bake” a cheesecake without heating
up the kitchen.
Makes one 7-inch cheesecake,
6 to 8 servings
melted unsalted butter or
cooking spray for the pan
6
1½-inch gingersnap cookies,
crushed into crumbs
1½
tablespoons finely chopped
toasted almonds
½
tablespoon unsalted butter,
melted
1
pound regular cream cheese, cut
into 1-inch pieces, at room
temperature
½
cup granulated sugar
2
large eggs
zest of 1 lemon, finely chopped
1
tablespoon fresh lemon juice
1½
teaspoons pure vanilla extract
2
cups water
Garnishes: fresh blueberries,
raspberries or strawberries
Lightly coat a 7x3-inch springform pan with
melted unsalted butter or coat with cooking
spray. Place a sheet of plastic wrap (about
16x16-inches) on top of a sheet of aluminum
foil the same size. Place the springform pan
in the center and wrap the exterior tightly.
Combine the cookie crumbs, toasted
almonds and melted butter in a small bowl.
Turn into the prepared pan and turn to dust
the sides of the pan. Press the remainder
onto the bottom of the pan. Reserve.
Place cream cheese and sugar in the work
bowl of a food processor fitted with the metal
“s” blade. Process until smooth, about 15
to 0 seconds. Add the eggs, lemon zest,
lemon juice, and vanilla. Process for 10
seconds. Scrape down the bowl and process
for another 5 seconds. (Alternatively, the
cheesecake batter can be combined using a
hand mixer on low speed – take care not to
incorporate too much air, which will cause
cracking.) Pour the batter into the prepared
pan. Place the rack/trivet in the cooking pot
and add cups of water.
