Cuisinart EPC-1200PC Instructions and Recipes - Page 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 24 minutes per pound and round up or down to closest 5-minute increment (e.g., if corned beef weighs 3.25 pounds, multiply 3.25 x 24 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 20 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 20 to 25 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 20 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 2 cups of water. 31