Wolfgang Puck BPCRM040 Use & Care Manual page 27

HSN_7QPressCookr11_HSN_7QPressCookr11 7/6/11 12:39 PM Page 51
Easy Individual
Banana Baby Cakes
6 Servings
INGREDIENTS
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter
3/4 cup granulated sugar
2 teaspoons excellent quality pure vanilla extract
3 large egg yolks
3/4 cup sour cream
3 ripe bananas
6 tablespoons brown sugar
METHOD
1 Sift together the flour, baking powder and salt in a small bowl.
Set aside.
2 In mixer fitted with paddle attachment, cream butter and sugar
until pale and fluffy, about 5 minutes. Scrape bowl. Add vanilla and
egg yolks. Mix until smooth. Scrape bowl. Add sour cream and mix
again. Scrape bowl. Add flour mixture and fold in by hand until
just combined.
3 Spray or butter 6 ramekins. Divide batter evenly among prepared
ramekins, filling just below the half-way point. Smooth batter.
4 Top with banana slices using up to 1/2 of a banana per ramekin.
Top each with 1 tablespoon of brown sugar.
5 Place a folded kitchen towel in bottom of the pressure cooker
removable pot. Pour in 3 cups water. Place ramekins on towel taking
care to keep them level. You may be able stack them all in the
pressure cooker by building the ramekins up, pyramid style. If not,
cook them in two separate batches.
7 Lock lid in place and set timer for 8 minutes.
8 When cooking cycle is complete, allow pressure to release naturally.
When all pressure has been released, remove lid, tilting it away from
you to avoid steam. Carefully remove ramekins using tongs or
potholders.
9 The banana slices will now have a pink tinge to them. This is normal.
Enjoy warm with slightly sweetened whipped cream if desired.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
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Lively Lemon Cheesecake
4 - 6 Servings
INGREDIENTS
2 tablespoons unsalted butter, melted
1/2 cup vanilla wafer crumbs
2 packages (8 ounces each) cream cheese
1/2 cup granulated sugar
zest and juice from 1 lemon
2 large eggs
METHOD
1 Combine butter and wafer crumbs in the bottom of a 6-inch spring-
form pan. Press and flatten to cover bottom. Set aside.
2 Combine cream cheese and sugar in food processor. Pulse and
scrape down until smooth. Add zest, juice and eggs. Pulse only until
no visible egg remains. Do not over mix.
3 Scrape mixture into prepared pan.
4 Place a folded kitchen towel in bottom of pressure cooker removable
pot. Pour in 3 cups water. Place springform pan on top of towel.
5 Lock lid in place and set timer for 12 minutes.
6 When cooking cycle is complete, allow pressure to release
naturally. When all pressure has been released, remove lid, tilting it
away from you to avoid steam. Carefully remove springform pan
using potholders.
7 Cool until warm and then cover and refrigerate for at least 4 hours
or overnight. Serve with lemon slices, crushed lemon drop candies
and sweetened whipped cream, if desired.
Notes: Because of the specialty type of steam cooking, the
cheesecake surface will appear lumpy. This is normal and is only
on the very surface.
The easiest way to slice a cheesecake is with a length of dental floss
held taught between your hands.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
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