Filter
Top Products
58
Sweet Potato Puree With
Gingersnap Cookies
Makes 4 Servings
INGREDIENTS
1 1/2 pounds sweet potatoes
3 tablespoons unsalted butter
6 gingersnap cookies, crumbled
1 tablespoon brown sugar
1 cup heavy cream
kosher salt and fresh cracked pepper to taste
METHOD
1 Peel and cut sweet potatoes into uniform chunks. Add to
Steamer/Rice Cooker Pot. Add 1 cup water, close lid, and
press COOK.
2 When Steamer/Rice Cooker switches to KEEP WARM, check
potatoes. They should be very tender. Add remaining ingredients
and mash until quite smooth. Taste for seasoning.
3 Serve right away or keep hot in the KEEP WARM setting.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
57
Quickie Cornbread
Makes 3 - 4 Servings
INGREDIENTS
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
1/4 cup vegetable oil
2 eggs
1/2 cup fresh or frozen corn kernels
METHOD
1 Whisk all dry ingredients together in a mixing bowl. Pour over wet
ingredients and whisk until smooth.
2 Spray Steamer/Rice Cooker Pot with nonstick spray. Pour in
cornbread mixture. Press COOK.
3 After several minutes, the machine will switch to KEEP WARM. After
25 minutes, check cornbread. It is done when the top is pale and
domed. A toothpick inserted off center should come out clean.
If not done, press COOK again.
4 Unplug machine and, using potholders, remove Steamer/Rice
Cooker Pot from Steamer/Rice Cooker. Invert carefully onto a
serving platter. The bottom will be a beautiful golden brown. Serve
warm with butter.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 57