Before the year is done, I’d like to share a couple of festive recipes and some fun coverage of my events in the Spokane area. Most importantly, I’d like to wish you and your’s a very happy holiday and a fantastic new year!
I shared my recipes for Instant Pot Eggnog Rice Pudding and Spiced Chocolate Flan with the Spokesman-Review. You can find the recipes and read an interview with me here. Both of these recipes are holiday variations on recipes in my book, No-Pressure (it makes a great Christmas gift!!).
And here’s some fun coverage of the Top Chef Meets Instant Pot dinner I did with Chef Chad White (a 4-course gourmet dinner made entirely in Instant Pots!) and the class I taught at Second Harvest:
Last week I was in Spokane for a 4-course, gourmet dinner with Chef Chad White that we cooked up entirely in Instant Pots. It was a whirlwind, because in addition to prepping and and executing the dinner, I had four other appearances while I was there in a little over two days! Phew. More on that later.
One recipe from my book The Instant Pot No-Pressure Cookbook that I served while in Spokane was Cranberry Apple Cider. It’s quick and easy and perfect for the holidays, and the recipe is below.
6 cups apple cider
4 cups cranberry juice cocktail
3 cinnamon sticks
1/2 teaspoon whole cloves
1 orange, sliced
2 tablespoons brown sugar (optional)
1 handful fresh cranberries (optional)
Add the cider, cranberry juice, cinnamon sticks, cloves and orange to your Instant Pot. Secure the lid. Cook at high pressure for 8 minutes and use a natural release. Remove the whole spices by straining or using a slotted spoon. Add brown sugar to taste and serve hot garnished with cranberries (if using).